This Apple Cake Traybake is a simple sponge recipe with grated apple and spices to make it super moist and delicious. Traybake cakes are so easy to make and decorate, with no comprise on taste. I’ve paired the apple sponge with a sweet caramel buttercream to give the whole cake a toffee apple vibe. It’s a great cake for autumn in particular, but can be enjoyed any time of the year of course! It’d also be perfect for bakes sales and parties as it’s quick and simple to make, and portions easily for a crowd.
Step by step…
To make the sponge I whisked together butter and light brown sugar.
Then I whisked in eggs, followed by grated apple, then flour and spices.
I poured it into my lined tin and spread the mixture out evenly. It baked for around 25 minutes until it was golden.
I made a caramel buttercream by mixing together butter, icing sugar and caramel extract. Then I smoothed it all over the apple cake.
You can flavour the buttercream with vanilla instead if you like, or leave it out entirely and just enjoy the apple sponge with some custard! The Apple Cake Traybake is so moist, light and full of flavour!
Recommended equipment & ingredients*
| Traybake tin | Mixing bowls | Cooling rack |
| Kitchen scales | Mixed spice | Caramel extract |
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More apple recipes…
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| Apple Crumble Cheesecake (No Bake) | Spiced Caramel Apple Bundt Cake | Apple Crumble Baked Donuts |
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| Apple Cinnamon Cake |
Apple Cake Traybake
Yummy apple cake with a toffee buttercream
Ingredients
For the sponge
- 185 g Butter or baking spread
- 225 g Light brown sugar
- 3 Eggs large
- 240 g Apples grated (about 3 small apples)
- 1 tsp Cinnamon
- 1/2 tsp Mixed spice
- 275 g Self raising flour
For the caramel buttercream
- 200 g Butter or baking spread
- 400 g Icing sugar
- 1 tsp Caramel extract
Instructions
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Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
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To make the sponge, mix together the butter and light brown sugar until smooth
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Then whisk in the eggs. Then mix in the apple
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Then whisk in the self raising flour, cinnamon and mixed spice
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Pour the mixture into the tin and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully
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To make the butercream use an electric hand whisk to mix together the butter and icing sugar, when they start to come together, add the caramel extract and mix until smooth
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Spread the frosting on top of the sponge
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To serve, slice into squares. Store any leftovers in the fridge and eat within 3 days
Recipe Notes
Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead
If you like this, check out more of my Traybake recipes!
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oooh – that is clever! I love the sound of this cake and you have done such a good job making it look like a giant apple! Very creative 🙂 My oh my, what a fabulous array of cakes at your cake club! I would go home a stone heavier I think! Thank you for entering this yummy sounding cake into Four Seasons Food! x
Thanks Anneli! It was a great evening, I certainly felt a stone heavier after sampling all the cakes! 🙂
I love your cake and I love the theme of the month!! Got my first cake club in ages too on Sunday…
Thanks Stuart! I love seeing how people interpret the theme. Hope your cake club goes well!
Love your apple shaped cake – it's the sort of thing I admire but would never attempt. All the other cakes look pretty clever as well. I've been missing CCC as haven't attended one since April, but luckily I'm able to go next week – phew!
Thank you! It was easier than you think, the hardest part was applying the buttercream because of all the crumbs!! Hope you have a brilliant time at your next cake club!
That cake looks brilliant! I'm always a bit scared of cakes that need carving for some reason. Love the bright red colour you've got for the frosting, looks great!
Thanks Kim! I was a bit scared at first but it turned out ok!
Thanks. Really lovely way to use up my apples. Tastes great.