Apple Cake with Browned Butter Frosting

Apple Cake with Browned Butter Frosting

This delicious and easy Apple Cake with Browned Butter Frosting is perfect for fall baking!

So I made cake. And then I ate cake. And then I couldn’t stop eating cake.

So I gave the cake away.

Which is now someone else’s problem. And problem it for sure is. This apple cake is absolutely, insanely delicious. And oh yeah, there’s a perfect brown butter frosting that will change your life.

Apple Cake with Browned Butter Frosting

I’m usually not a huge bundt cake girl, because 1) the damn cakes always stick to the pan and 2) there is never enough frosting. But, in recent years I’ve made peace with the fact that it might stick to the pan (enter frosting).

But when I discovered Kentucky Butter Cake I knew I had to come around the bundt side of things. And fast.

Apple Cake with Browned Butter Frosting

The cake batter is super easy. It’s a thick batter, but the apples give it moisture!

IMG_3891Mix the chopped apples into the batter and spread it into your pan, which you need to grease to within an inch of it’s life.

Apple Cake with Browned Butter FrostingBake it up and your house will smell like fall.

Apple Cake with Browned Butter Frosting

Give it about 10 minutes to cool in the pan and then pray and surrender your first born child to the “Please-Don’t Let-My-Bundt-Stick-Gods”Apple Cake with Browned Butter Frosting

Then go ahead and make your frosting.  Which is the most delicious browned butter frosting ever in all existence.

Brown your butter and then mix in some powdered sugar…Apple Cake with Browned Butter FrostingAnd then milk and vanilla…

Apple Cake with Browned Butter Frosting

Spread that all over your cake…Apple Cake with Browned Butter Frosting

And eat that thang.Apple Cake with Browned Butter FrostingSeriously, go make this cake.



Apple Cake with Browned Butter Frosting

  • Prep Time Prep Time: 15 minutes
  • Cook Time Cook Time: 60 minutes
  • Total Time Total Time: 1 hour 15 minutes
  • Yield Yield: serves 12 1x
  • Category Category: Cake
  • Cuisine Cuisine: Dessert


serves 12



  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 2 teaspoon vanilla
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 2 1/2 cups all purpose flour
  • 3 cups chopped apples, about 3 medium. I used Granny Smith


  • 1/2 cup butter, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 23 tablespoons milk


  1. Preheat oven to 350*
  2. Generously grease a fluted bundt pan (12 cup pan)
  3. In bowl of stand mixer beat together butter and sugars until light and fluffy, 2-3 minutes.
  4. Add eggs and vanilla and mix until smooth.
  5. Add in baking soda, salt and cinnamon and beat until incorporated.
  6. Turn mixer to low and add in flour. Mix until just combined.
  7. Stir in chopped apples.
  8. Fill prepared pan with cake batter and bake for 55-65 minutes until a toothpick comes out clean.
  9. Allow cake to cool in pan for 10 minutes and then remove cake from pan onto a wire rack to continue cooling.


  1. In a small saucepan melt butter and cook over medium heat until butter is a golden color, stirring consistently.
  2. As soon as butter is golden, remove from heat and beat in powdered sugar, vanilla and 1 tablespoon of milk using a hand mixer. Add more milk until the consistency you desire is reached. if you prefer more of a glaze than a frosting you will need to add a few more tablespoons of milk than the recipe calls for.
  3. Frost top of cake.
  4. Slice and serve.


store at room temperature for up to 3 days covered.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Carol Ann
February 15, 2021 11:02 am

To insure that cakes, muffins , cookies & cupcakes slip out of and off sheets easily , coat pans lightly with this following mixture. I was given this recipe in the very early 70’s and never at any time am I without a container on the shelf of my refrigerator. 1 cup shortening, 3/4 cup oil,(I only use Crisco), 1 cup all purpose flour. Mix ingredients thoroughly and store in container in refrigerator or cool pantry. I apply using wax paper but you could use a basting brush. So much easier and far cheaper than buying aerosol sprays.

August 4, 2019 1:24 pm

What kind of cupcakes would you but the browned butter frosting on? I am making cupcakes for my Uncle’s 80th and would love to do this frosting but having never tried it and i could use some suggestions! Thank you!

November 25, 2016 12:07 am

My frosting come out really runny. Should I add more powdered sugar? I followed the recipe. I don’t want a glaze. Help

September 20, 2016 4:31 pm

I just saw this recipe 3 hours ago and made it. I didn’t wait for the cake to cool and had a warm piece slathered with frosting. HOLY COW, I died and went to heaven. I am making this for Thanksgiving. I am sure your pumpkin version is equally delicious. Thank you!

September 20, 2016 10:32 am

If I wanted to make cupcakes, do you know approximate cooking time?

April 29, 2016 12:27 pm

can you please put them in grams?

April 26, 2016 9:35 am

Holy Cow this cake is awesome. I did a test run on it last night to see if it was something I wanted to take to party on Thursday. It is not hard to make and everyone at work that I shared it with loved it. It is very rich so I cut it into fairly small slices. This will become a go to. The brown butter frosting makes it rather unique.

C Kvasnicka
April 9, 2016 1:56 pm

This is a great recipe. Made it a few months ago exactly as the recipe says- worked beautifully. Getting ready to make another one today.

February 6, 2016 9:56 am

Made the cake and it is delicious! So is the frosting, but I made mine too thin. I wanted it to look like the picture, but it ran down the sides. But that was okay, I just frosted it all. I will make this again and again. Mine came out of the pan in the 10 minutes as suggested. I sprayed it with non-stick cooking spray really well. Sent 3 pieces to my neighbor who loved it. Took 6 pieces to my son and his family. The cake was inhaled there!

christine coffey
September 23, 2015 4:34 am

Hi – I want to try this recipe as it sounds gorgeous. I only have a 6 cup size tin though. Please can you tell me how long I would have to cook it for, and what temperature, if I used this tin. Many thanksxxx

September 10, 2015 3:16 pm

Hi- This cake looks amazing!!! Do you think it would still turn out yummy if I were to replace half the butter in the recipe for the cake with applesauce? Have you ever tried that? Thanks!

March 8, 2015 11:30 pm

So maybe now I have two “go to” desserts! The fudge filled vanilla looks awesome but this one looks out of control! Will be testing these out in the near future and will need testers! I am gluten intolerant and hubby is diabetic but need a good cake for potluck at the church. Thanks so much for the post, will try them out soon and deliver to someone in need of some loving form the oven!

October 24, 2014 2:34 pm

Can I use a regular 9×13 pan? Will bake time vary?

October 12, 2014 5:21 pm

I don’t normally leave feedback on recipes, good or bad, but this frosting is one of the best things I’ve ever put in my mouth and I felt like you should know that 🙂 I made this last night for my mom’s birthday and she loved it!

October 2, 2014 5:40 pm

I am late to the party but just saw this recently. Made it immediately. Added a little extra spices (cardamon, cloves, ginger, nutmeg) and a cup of cinnamon chips. This is one of the best cakes I’ve ever had, and I don’t even like apple cakes!! Thanks for the great recipe!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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