The first time I baked a batch of homemade apple butter cake squares, my kitchen filled with this cozy, cinnamon-spiced aroma that just begged for a taste. You know what I mean—the kind of smell that wraps around you like a favorite sweater, especially on a chilly afternoon. It always reminds me of lazy autumn weekends, when my grandma would simmer apple butter for hours until it turned glossy and rich. I’ve tweaked her old recipe over the years, adding my own creamy frosting twist, and now these apple butter cake squares are a staple for family gatherings, bake sales, and those spontaneous “I need cake right now!” moments.
This recipe for homemade apple butter cake squares with creamy frosting is all about comfort, convenience, and downright deliciousness. It’s perfect for busy families, picky eaters, and anyone on the hunt for something special yet simple. Apple butter brings a natural sweetness and deep flavor, while the cake itself is soft and perfectly spiced. The creamy frosting on top? It’s the icing on the cake—literally! Whether you’re a seasoned baker or just starting out, you’ll love how easy and forgiving this recipe is. I’ve made it more times than I can count, and every batch disappears before it even cools. Trust me, this is one you’ll want to pin, bookmark, and make again and again.
If you’re craving a homemade treat that’s big on flavor and easy on effort, these apple butter cake squares deliver. I’ve tested this recipe with different apple butters, tried gluten-free swaps, and even messed up the frosting once (oops!). Somehow, it always works out. So grab your apron—let’s make something unforgettable together!
Why You’ll Love This Apple Butter Cake Squares Recipe
- Quick & Easy: You can whip up these apple butter cake squares in just about an hour—start to finish. No fuss, no fancy steps. Perfect for last-minute cravings or when you need a sweet fix.
- Simple Ingredients: Everything is straightforward: apple butter, pantry staples, a few spices, and a classic creamy frosting. I bet you already have most of it in your kitchen!
- Perfect for Any Occasion: These cake squares shine at brunch, potlucks, holiday parties, or just a quiet afternoon snack. They’re easy to slice, easy to share, and always a hit.
- Crowd-Pleaser: Kids adore them, adults sneak an extra piece, and even picky eaters come back for seconds. They’re the kind of treat that gets rave reviews every time.
- Unbelievably Delicious: The soft, moist cake is loaded with apple butter flavor, and the creamy frosting adds a rich, tangy finish. Close your eyes after the first bite—seriously, it’s that good.
What sets this homemade apple butter cake squares recipe apart is the way the apple butter works its magic. I blend it right into the batter, which means every bite is packed with flavor—and the cake turns out super moist without being heavy. The creamy frosting (a mix of cream cheese and butter) is smooth, not too sweet, and just the right amount of tangy. I’ve tried so many apple cake recipes, but this one is hands-down my favorite. Maybe it’s the nostalgia, maybe it’s the simplicity, but it’s comfort food that’s somehow lighter and more modern. It’s the kind of recipe that fits right into your life—no stress, just pure joy.
If you want a dessert that feels homemade, tastes incredible, and doesn’t demand hours in the kitchen, this is it. There’s something about the combination of spiced apple butter and creamy frosting that makes it irresistible. I love that you can customize it, too—swap nuts in or out, change up the spices, or go gluten-free. This recipe is forgiving and fun, and it’s become a tradition in my house. I hope it becomes one in yours, too!
Ingredients Needed
This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. The star is apple butter, which brings a rich, fruity depth you just can’t get from applesauce alone. Most ingredients are pantry staples, making this the ultimate convenient treat.
For the Apple Butter Cake Squares:
- 1 cup (250g) apple butter (choose a brand with no added sugar or make your own for best flavor)
- 1/2 cup (115g) unsalted butter, softened (adds richness)
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 3/4 cups (220g) all-purpose flour (use gluten-free blend if needed)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional, for extra warmth)
- 1/4 tsp ground ginger (optional, adds a lovely zing)
- 1/2 cup (120ml) whole milk (dairy-free works too)
- 1 tsp vanilla extract
For the Creamy Frosting:
- 4 oz (115g) cream cheese, softened (full-fat for best texture)
- 1/4 cup (60g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar (sifted for smoothness)
- 1/2 tsp vanilla extract
- 1-2 tbsp (15-30ml) milk (adjust for desired frosting consistency)
Optional Add-Ins & Toppings:
- 1/2 cup (60g) chopped walnuts or pecans (adds crunch)
- Sprinkle of cinnamon or nutmeg on top
- Drizzle of caramel sauce
Ingredient Tips: I always look for apple butter with a deep color and thick texture—avoid watery versions, as they can make the cake soggy. If you’re dairy-free, swap in coconut oil for butter and vegan cream cheese for frosting. For flour, a 1:1 gluten-free blend works great (I’ve tested it myself—no weird aftertaste!). And if you’re out of vanilla, a pinch of almond extract adds a fun twist.
Equipment Needed
- 9×13-inch baking pan: The classic size for cake squares. You can use a glass or metal pan; metal browns a bit more.
- Mixing bowls: At least two—one for wet, one for dry ingredients.
- Hand mixer or stand mixer: Makes creaming butter and sugar a breeze. A sturdy whisk can substitute (but prepare for a workout!).
- Spatula: For scraping down sides and smoothing batter.
- Measuring cups and spoons: Accuracy matters—especially for baking powder and spices.
- Wire cooling rack: Helps cool cake evenly. If you don’t have one, let the pan sit on a clean towel.
- Offset spatula or butter knife: For spreading creamy frosting.
I’ve used everything from vintage Pyrex pans to budget-friendly supermarket tins—no need for anything fancy. Just be sure to grease your pan well (I use a parchment sling for easy removal). For mixers, my hand mixer from college is still kicking, but a basic whisk works if you’re patient. If you’re using a glass pan, lower the oven temp by 25°F (10°C) to avoid over-browning. Clean your mixer beaters right after frosting—dried frosting is a pain to scrub!
Preparation Method
- Prep the Pan: Grease a 9×13-inch baking pan with butter or nonstick spray. Line with parchment paper for easy removal. Preheat your oven to 350°F (175°C).
- Cream Butter & Sugar: In a large bowl, beat 1/2 cup (115g) unsalted butter and 1 cup (200g) sugar until light and fluffy—about 2-3 minutes. If you’re mixing by hand, use brisk strokes for best aeration.
- Add Eggs & Apple Butter: Beat in 2 large eggs (one at a time), then add 1 cup (250g) apple butter and 1 tsp vanilla extract. Mix until smooth. Batter will look a bit glossy and smell like spiced apples.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups (220g) flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp ginger. (Adjust spices to taste!)
- Mix Wet & Dry: Add dry ingredients to the wet mixture in two batches, alternating with 1/2 cup (120ml) milk. Start and end with dry ingredients. Mix gently—overmixing leads to tough cake. Batter should be thick, but pourable.
- Fold In Extras: If using nuts, gently fold in 1/2 cup (60g) chopped walnuts or pecans. (Skip this for nut-free squares.)
- Bake: Pour batter into prepared pan and smooth top with spatula. Bake at 350°F (175°C) for 28-32 minutes, or until a toothpick in the center comes out clean. Cake should be lightly golden, edges just pulling from the pan.
- Cool: Let cake cool in pan for 10 minutes, then lift out with parchment and transfer to a wire rack. Cool completely before frosting. (Warm cake melts frosting—been there, done that!)
- Make Frosting: In a bowl, beat 4 oz (115g) cream cheese and 1/4 cup (60g) butter until creamy. Add 1 1/2 cups (180g) powdered sugar, 1/2 tsp vanilla, and 1-2 tbsp (15-30ml) milk. Beat until smooth and fluffy. If frosting is too thick, add a splash of milk; too thin, add more powdered sugar.
- Frost & Decorate: Spread frosting over cooled cake with an offset spatula. Sprinkle with cinnamon or drizzle caramel if desired.
- Slice & Serve: Cut into squares—12 or 16 pieces, depending on your pan and preference.
Troubleshooting: If cake is sinking, check baking powder freshness and avoid overmixing. If frosting splits, beat in a little more powdered sugar. For extra-moist cake, don’t overbake; start checking at 28 minutes. The batter may look thick—don’t worry, it rises beautifully!
Cooking Tips & Techniques
- Room Temperature Ingredients: Soft butter and eggs blend better, giving the cake its signature light texture. If you forget, just set eggs in warm water for 5 minutes.
- Don’t Overmix: Once flour hits wet ingredients, mix gently. Overmixing leads to dense cake—trust me, I learned the hard way after a few rubbery batches.
- Pan Prep: Grease all corners and use parchment for easy removal. If you skip parchment, be generous with butter.
- Frosting Consistency: Frosting too runny? Add more powdered sugar. Too stiff? A splash of milk does wonders. I once tried to rush and ended up with glaze instead of frosting—patience pays off!
- Spice Adjustments: Taste your apple butter—if it’s already spiced, you can reduce added cinnamon or nutmeg. For homemade apple butter, I love to bump up the spices.
- Baking Time: Ovens vary! Start checking at 28 minutes. The top should spring back lightly when pressed, and a toothpick should come out clean.
- Multitasking: While cake bakes, prep your frosting and set out serving plates. Clean as you go, so you’re not left with a mountain of dishes.
Consistency comes with experience. I’ve baked this cake in different pans, climates, and even at altitude—just keep an eye on batter thickness and oven time. If you’re doubling the recipe for a crowd, use two pans (one giant cake is tricky to bake evenly!). And don’t worry if your frosting isn’t magazine-perfect—it’ll taste amazing!
Variations & Adaptations
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend. I’ve tried King Arthur and Bob’s Red Mill—both work great!
- Dairy-Free: Use coconut oil or vegan butter in place of regular butter, and substitute with dairy-free cream cheese and almond milk in the frosting.
- Nut-Free: Skip nuts or add sunflower seeds for crunch. (I tested this for my nephew’s allergies—still delicious!)
- Seasonal Twist: Add diced pears or grated carrots to the batter for a winter variation. In summer, top with fresh berries instead of frosting.
- Extra Spice: Stir in a pinch of cloves or allspice for bolder flavor. For a gentle twist, add orange zest to the cake and frosting.
- Different Cooking Methods: Bake as cupcakes (reduce baking time to 18-22 minutes) or in a loaf pan for thick slices.
One of my personal favorites: swapping half the apple butter with pumpkin butter in October—adds a subtle earthiness and a color pop! Feel free to get creative; this recipe is super forgiving and adapts to whatever you have on hand.
Serving & Storage Suggestions
Serve these apple butter cake squares at room temperature for the softest texture and creamiest frosting. For a pretty presentation, dust lightly with cinnamon, arrange on a rustic wooden board, or use cupcake liners for grab-and-go style.
- Pairings: Enjoy with hot coffee, spiced chai, or a mug of cider. They’re lovely alongside fresh apple slices or a tangy fruit salad.
- Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The frosting firms up a bit, but the cake stays moist.
- Freezer-Friendly: Freeze unfrosted cake squares for up to 2 months. Thaw overnight, then frost before serving. Frosted squares can freeze, too—just layer with parchment paper.
- Reheating: For a warm treat, microwave a square for 10-15 seconds (just enough to soften but not melt the frosting).
Honestly, I think the flavors get even better after a day—the spices mellow and the apple butter deepens. Great for meal prep or making ahead for holidays!
Nutritional Information & Benefits
Each apple butter cake square (based on 16 squares) offers roughly:
- Calories: 210
- Protein: 2g
- Fat: 8g
- Carbohydrates: 34g
- Sugar: 21g
Health Benefits: Apple butter provides natural sweetness and fiber, while spices like cinnamon can help support blood sugar balance. Opt for low-sugar apple butter if you’re watching your intake. For gluten-free or dairy-free diets, use recommended swaps. Allergens include wheat, dairy, and eggs—easy to adapt if needed.
From a wellness perspective, I love that you can enjoy a sweet treat without a long list of processed ingredients. Moderation is key, of course, but you get wholesome fruit and real spices in every bite.
Conclusion
If you’re looking for a homemade apple butter cake squares recipe with easy creamy frosting that feels special but fits into everyday life, this is the one. It’s cozy, flavorful, and truly simple to make. You can adapt it for allergies, swap out the spices, or even sneak in a veggie if you’re feeling adventurous. I love this recipe because it’s both nostalgic and fresh—packed with comfort, but never boring.
I hope you give this apple butter cake squares recipe a try! Leave a comment below with your favorite variation, share your photos on Pinterest, or pass it along to a friend who needs a little sweetness. Let’s face it—homemade cake is always a good idea. Happy baking, and may your kitchen smell as wonderful as mine does every time these squares are in the oven!
FAQs
Can I use applesauce instead of apple butter for this cake?
Applesauce works in a pinch, but apple butter is thicker and richer, which makes the cake more flavorful and moist. If you use applesauce, reduce the milk slightly for better texture.
How do I know when the cake is done baking?
The top should spring back lightly when pressed, and a toothpick in the center will come out clean. Start checking at 28 minutes—ovens can vary!
Can I make this recipe ahead of time?
Definitely! Bake the cake one day ahead, cover tightly, and frost before serving. The flavors actually get better overnight.
Is this recipe suitable for nut allergies?
Yes, just skip the nuts or swap in sunflower seeds for crunch. The cake is delicious with or without added nuts.
Can I freeze the frosted cake squares?
Absolutely. Layer frosted squares with parchment paper in an airtight container and freeze for up to 2 months. Thaw in the fridge and enjoy!
Pin This Recipe!
Homemade Apple Butter Cake Squares with Easy Creamy Frosting
- Total Time: 50 minutes
- Yield: 16 squares 1x
Description
These cozy apple butter cake squares are moist, spiced, and topped with a tangy cream cheese frosting. Perfect for autumn gatherings, bake sales, or a comforting homemade treat any time of year.
Ingredients
- 1 cup apple butter (preferably no added sugar)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 3/4 cups all-purpose flour (or 1:1 gluten-free blend)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 1/4 tsp ground ginger (optional)
- 1/2 cup whole milk (or dairy-free alternative)
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1–2 tbsp milk (adjust for frosting consistency)
- 1/2 cup chopped walnuts or pecans (optional)
- Sprinkle of cinnamon or nutmeg on top (optional)
- Drizzle of caramel sauce (optional)
Instructions
- Grease a 9×13-inch baking pan with butter or nonstick spray. Line with parchment paper for easy removal. Preheat oven to 350°F (175°C).
- In a large bowl, beat 1/2 cup unsalted butter and 1 cup sugar until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, then add apple butter and 1 tsp vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Add dry ingredients to wet mixture in two batches, alternating with milk. Start and end with dry ingredients. Mix gently.
- Fold in nuts if using.
- Pour batter into prepared pan and smooth top. Bake for 28-32 minutes, or until a toothpick comes out clean.
- Let cake cool in pan for 10 minutes, then lift out with parchment and transfer to a wire rack. Cool completely before frosting.
- For frosting: Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and milk. Beat until smooth and fluffy. Adjust consistency with more milk or powdered sugar as needed.
- Spread frosting over cooled cake. Sprinkle with cinnamon or drizzle caramel if desired.
- Cut into squares (12 or 16 pieces) and serve.
Notes
For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and vegan substitutes for butter, cream cheese, and milk. Start checking cake at 28 minutes to avoid overbaking. Frost only when cake is fully cooled. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. Adjust spices based on your apple butter’s flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/16 of cake)
- Calories: 210
- Sugar: 21
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 34
- Fiber: 1
- Protein: 2
Keywords: apple butter cake, cake squares, creamy frosting, autumn dessert, easy baking, comfort food, nut-free option, gluten-free option, dairy-free option
