Italian Wedding Soup

Chicken noodle soup is great and all, but have you tried Italian Wedding Soup?? This classic soup shares a lot of the same cozy ingredients as chicken noodle soup but with one huge advantage: tender and flavorful homemade meatballs! I make the meatballs with pre-seasoned Italian sausage, which saves me from measuring out a bunch of extra spices and gives the broth so much flavor as they cook. You don’t even have to brown them first! It’s an easy, beginner-friendly recipe that makes six hearty servings for just $1.66 each. If you’re looking to change up your winter soup game, I think you’re really going to like this one!

“Absolutely amazing recipe, turned out lovely. Reminds me of the Italian wedding soup my mom made me as a kid :)”

Kate

Little Meatballs, Lots of Flavor!

This Italian wedding soup is packed with veggies, similar to my minestrone soup, but takes a deliciously different turn with tender sausage meatballs, tiny pasta, and fresh spinach in a lighter chicken broth. And don’t worry if you’ve never made meatballs before! They’re really simple to make, and you’ve got options. Brown them first for extra color and flavor, or add them straight to the pot to keep things easy. Either way, everything simmers together and is ready in about an hour. I purposely chose inexpensive vegetables and only use a small amount of pasta (I use pearl couscous, but I’ve given more options below) to stretch one pound of sausage into six hearty servings. Not bad for a pound of sausage, right? My grocery budget certainly isn’t complaining!

And, contrary to how it may sound, Italian wedding soup isn’t named because it’s typically served at weddings. The name actually comes from its Italian name, minestra maritata, which translates to “married soup,” referring to the marriage of the meat and greens. As with most dishes that have been around for generations, there are many different variations, and this is my easy, affordable interpretation using ingredients I can find at most grocery stores.

Recipe Success Tips

1. Keep the meatballs small and don’t overmix. I get about 20 meatballs (about 1 tablespoon each) from this recipe. I keep them similar in size so they cook evenly, and they’re much easier to eat with a spoon this way! I like using a small cookie scoop to make portioning easier, then I lightly dampen my hands to stop the sausage from sticking when I’m shaping them. Mix the meatball ingredients until combined and don’t pack the meatballs too tightly. Overworking or tightly compressing the mixture can make them dense.
2. Be gentle with the meatballs as they cook. Once I add them to the boiling broth, I leave them alone for the first couple of minutes so the outside can firm up before stirring. This helps avoid them breaking apart. They should take about 10 minutes to cook through, but I recommend using a meat thermometer to check the center of the largest one. Pork sausage meatballs should reach 160°F, or 165°F if you’re using poultry sausage.
3. Don’t add too much pasta! Half a cup of tiny pasta might not look like much, but I promise you, it expands considerably as it cooks! Also, different pasta shapes may need slightly different cooking times, so I always taste a piece before calling it done. It should be tender all the way through.
4. Use a flavorful broth and taste before seasoning. The chicken broth makes up most of this soup, so its flavor really matters. I like using Better Than Bouillon because it’s affordable and has great flavor. Italian sausage and Parmesan also add plenty of seasoning, and some of that flavor makes its way into the broth as the meatballs simmer. I always wait until the soup is finished before adding extra salt, because what tastes a little underseasoned at first might be perfectly seasoned by the time it’s done!
5. Add some extras! If you want to “soup up” your Italian wedding soup and take it to the next level, try adding a few Parmesan rinds to the soup as it simmers for extra umami in the broth, or top each bowl with a heaping dose of freshly grated Parmesan. You can also use homemade chicken stock for the broth to make this soup extra special. One final twist that I love doing with a lot of soups is adding a squeeze of fresh lemon at the end to brighten it all up!

How to Serve Italian Wedding Soup

I recommend serving this Italian wedding soup right away for the best texture, before the pasta soaks up too much of that delicious broth. I like topping each bowl with a little shredded Parmesan and serving it with my homemade garlic bread for dunking (because leaving that broth behind would be a shame!). A store-bought baguette, crusty Italian bread, or some dinner rolls work just as well if you want to keep things extra easy. This soup is also plenty filling on its own, and I think it’s perfect for a cozy weeknight dinner or lunch. But if I want to stretch the pot a little further, I’ll serve an easy antipasto salad on the side. It’s a great way to use up odds and ends of cheese, olives, and veggies I’ve already got half used in the fridge without buying a bunch of extra ingredients!

Shown here with shredded Parmesan, garlic bread, and an antipasto salad.

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Italian Wedding Soup

This cozy Italian Wedding Soup recipe features tender and flavorful meatballs, vegetables, and pasta in a delicious chicken broth. 

Course Dinner, Lunch

Cuisine Italian

Total Cost $9.95 recipe / $1.66 serving

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6 servings (1.5 cups each)

Calories 448kcal

Author Beth Moncel

Equipment

• Dutch Oven

Ingredients

Meatballs

• ¼ cup plain breadcrumbs $0.08
• ¼ cup grated Parmesan $0.97
• ½ tsp Italian seasoning $0.03
• ⅛ tsp salt $0.01
• ⅛ tsp black pepper freshly cracked, $0.01
• 1 lb. ground Italian sausage hot, mild, or sweet, $3.92
• 1 large egg $0.12

Soup

• 1 yellow onion $0.86
• 2 garlic cloves $0.18
• 3 carrots $0.89
• 3 ribs celery $0.51
• 2 Tbsp olive oil $0.35
• 1 tsp Italian seasoning $0.05
• 6 cups chicken broth $0.76*
• ½ cup small pasta I used pearled couscous, $0.41**
• 4 cups fresh spinach $0.80***

Optional Garnish

• fresh parsley chopped, optional

Instructions

For the Meatballs:

• Gather the ingredients for your meatballs. I find making the meatballs first helps this recipe go a bit faster! You can also form your meatballs a day in advance, or freeze them for easier use later on.
• Mix dry ingredients for meatballs; combine the breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, and pepper in a bowl. Stir to combine.
• Add the Italian sausage, breadcrumb mixture, and egg to a large bowl.
• Use your hands or a fork to mix them together until just combined.
• Divide and shape the mixture into 20 small meatballs, about 1 Tbsp each. Set the meatballs aside.

For the Soup:

• Gather ingredients for the soup.
• Dice the onion, carrots, and celery, and mince the garlic.
• Add the olive oil to a large soup pot and heat over medium. Add the diced vegetables, garlic, and Italian seasoning, cooking until the vegetables have softened, about 4 minutes.
• Add the chicken broth to the soup, stir to combine, then place a lid on top and bring it up to a boil.
• Once the soup is boiling, add the meatballs to the soup and continue to boil until the meatballs are cooked through (about 10 minutes).
• (Optional) If you prefer browned meatballs, you can cook them in a skillet with a little olive oil first over medium heat until browned on the outside, then transfer to the boiling soup to finish cooking at this stage in the recipe.
• Add the tiny pasta to the boiling soup and continue to boil until the pasta is tender (about 6 minutes).
• Finally, stir in the fresh spinach until wilted. Give the soup a taste and adjust the seasonings to your liking. Top with optional parsley, if using. Serve hot and enjoy!

See how we calculate recipe costs here.

Notes

*Chicken broth makes up the bulk of this soup, so make sure you’re using a good quality broth or stock that has a lot of flavor. I like to use Better Than Bouillon to make broth because it’s inexpensive and has tons of flavor.

**You can use any small-shaped pasta here. I had some leftover pearl couscous in the studio that I wanted to use up, so I used that, but you could also use acini de pepe (very similar to large pearl couscous), orzo, ditalini, pastina, or any other tiny-shaped pasta. If using a slightly larger pasta, you may want to increase the quantity to one cup. 

***Traditional Italian wedding soup usually uses escarole as the green element, but I went for fresh spinach because it’s easily accessible and what I had to hand. You can also use frozen spinach, kale, or chard.

A note on cooking the meatballs: You have a few options when it comes to cooking the meatballs for this soup. The easiest method, and the method that I think creates the juiciest meatballs, is to simply add the raw meatballs to the simmering soup and allow them to simmer in the liquid until cooked through (about 10-15 min.).

The only drawback to boiling the meatballs in the soup is that this method does not create any pretty browned color on the surface of the meatballs. If the appearance of the meatballs is important to you, you can sauté the meatballs in a hot skillet with some oil until browned on the outside (as I do in the step by step photos below), then add them to the soup and simmer until cooked through.

Freezer meal prep: This Italian wedding soup is great for stocking the freezer! Here are my two favorite ways to get ahead:

• Freeze the soup: Make the soup as directed, but leave out the pasta. Pasta continues absorbing liquid and can become very soft after freezing and reheating. Freeze the cooled soup with the cooked meatballs, vegetables, and broth for up to 3 months. Add freshly cooked pasta to each bowl after reheating. See my storage instructions below for additional storage & reheating guidance.
• Freeze the meatballs: You can also prepare the meatball mixture ahead and freeze the uncooked meatballs separately. Arrange them in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe bag for up to 1-2 months. Add them straight from frozen to the simmering soup, allowing extra cooking time. Make sure the centers reach 160°F for pork sausage (165°F for poultry sausage) before adding the pasta.

Make it vegetarian: The meatballs are a huge part of what makes classic Italian wedding soup so delicious, so I wouldn’t leave them out entirely! Instead, try swapping the Italian sausage for 1 lb. of a vegetarian ground meat alternative that can be shaped into meatballs (or make a batch of our baked vegan meatballs!). Also use vegetable broth instead of chicken broth. You may need to add a little extra Italian seasoning and adjust the soup’s seasonings to taste since you won’t get the extra seasoning from the Italian sausage. You’ll also need a vegetarian-friendly Parmesan, since traditional Parmesan contains animal rennet.

Want to use a crockpot? While I haven’t tested this recipe in a slow cooker, I’m sure it can be done. I’d brown the meatballs in a skillet first to help them hold their shape during the longer cooking time. Sauté the onion, garlic, carrots, and celery, too. Then transfer everything to the slow cooker with the Italian seasoning and chicken broth, leaving out the pasta and spinach. Cook on HIGH for approximately 4 hours or LOW for 8 hours, until the vegetables are tender and the meatballs are fully cooked (160°F internally for pork sausage). Stir in the fresh spinach at the end. I recommend cooking the pasta separately and adding it to each bowl when serving, so it doesn’t become too soft in the crockpot.

 

Nutrition

Serving: 1.5cups | Calories: 448kcal | Carbohydrates: 23g | Protein: 18g | Fat: 31g | Sodium: 1646mg | Fiber: 3g

How to Make Italian Wedding Soup Step-by-Step Photos

Gather all your meatball ingredients: You’ll need ¼ cup plain breadcrumbs, ¼ cup grated Parmesan, ½ tsp Italian seasoning, ⅛ tsp salt, ⅛ tsp black pepper, 1 lb. ground Italian sausage (hot, mild, or sweet), and 1 large egg.

Gather all your soup ingredients: You’ll need 1 yellow onion, 2 cloves garlic, 3 carrots, 3 stalks celery, 2 Tbsp olive oil, 1 tsp Italian seasoning, 6 cups chicken broth, ½ cup small pasta, and 4 cups fresh spinach.

Prep the vegetables: Finely dice 1 yellow onion, 3 carrots, and 3 stalks celery, and mince 2 cloves garlic. I like to keep the carrots and celery fairly small, so they soften quickly, and you get a little of everything in each spoonful.

Combine the dry meatball ingredients: In a bowl, stir together ¼ cup plain breadcrumbs, ¼ cup grated Parmesan, ½ tsp Italian seasoning, ⅛ tsp salt, and ⅛ tsp black pepper. Mixing these together first helps distribute the seasonings evenly throughout the meat mix.

Add the sausage and egg: Add 1 lb. ground Italian sausage and 1 large egg to a large bowl with the breadcrumb mixture. You can use mild, sweet, or hot Italian sausage, depending on how much spice you like! I like using mild personally.

Mix the meatballs: Use a fork to start mixing the ingredients, then finish combining them with your hands if needed. The mixture should look evenly combined and feel slightly sticky. Don’t go overboard with the mixing, though. Working the meat too much can leave you with dense meatballs.

Shape the meatballs: Measure about 1 Tbsp of the mixture to form ~20 meatballs. Place them on a baking sheet as you go. I find a cookie scoop makes this so much easier because the meatballs all come out roughly the same size, which helps them cook evenly. Set them aside for now.

Sauté the vegetables: Add the diced onion, carrots, celery, and minced garlic to a large soup pot with 2 Tbsp olive oil and 1 tsp Italian seasoning. Cook over medium heat for about 4 minutes, stirring occasionally, until the onion begins to look translucent, the garlic smells fragrant, and the vegetables start to soften. Don’t worry if the carrots are still a little firm! They’ll continue cooking in the broth.

Add the broth: Pour 6 cups chicken broth into the pot and give everything a good stir. Place a lid on top and bring the soup up to a boil. I like to give the bottom of the pot a little scrape as I stir to make sure all those flavorful bits from the vegetables make it into the broth.

(Optional) Brown the meatballs: If you prefer a little extra color and savory flavor, you can brown the meatballs in a skillet with 1 Tbsp olive oil over medium heat before adding them to the soup. Look for a nice golden color on the outside, but don’t worry about cooking them all the way through just yet. They’ll finish cooking in the broth. This step is completely optional.

Add the meatballs to the soup: My favorite (and easiest!) method is to skip the browning and add the raw meatballs directly to the boiling broth. Let them cook for about 10 minutes, adjusting the heat if the soup starts boiling too vigorously. The meatballs should become firmer and opaque on the outside as they cook. To check they’re done, insert a meat thermometer into the center of the largest meatball. It should read 160°F for pork sausage (165°F for poultry sausage). If they’re not quite there yet, give them another minute or two. Don’t rely on the outside color alone!

Cook the pasta: Once the meatballs are cooked through, add ½ cup small pasta to the boiling soup. I’m using pearl couscous here, but acini di pepe, orzo, ditalini, or pastina also work. Continue cooking for about 6 minutes, or until the pasta has plumped up and is tender when you bite into it. Different pasta shapes may need a little more or less time, so tasting a piece is your best bet.

Add the spinach: Stir 4 cups fresh spinach into the soup and let it wilt for about a minute. It might look like a mountain of spinach at first, but trust me, it’ll shrink down in no time. The leaves should turn a deeper green and soften into the broth.

Taste and serve: Give the soup a final taste and adjust the salt or other seasonings as needed. You should have tender mini meatballs, soft vegetables, plump little pasta shapes, and wilted spinach in a delicious, savory broth. Serve hot and enjoy every cozy and hearty spoonful!

Storing & Reheating

One thing to keep in mind with this soup is the pasta keeps absorbing liquid as it sits. So your leftovers will likely look thicker the next day. They’ll still taste delicious, but I recommend cooking the pasta separately if you’re making this soup specifically for meal prep or freezing.

Fridge

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Divide large batches into smaller, shallow containers so they cool quickly, and refrigerate within two hours of cooking. For the best texture, store the cooked pasta separately from the broth, vegetables, and meatballs. If you’ve already mixed everything together, that’s absolutely fine! Just expect the pasta to soften and soak up some of the broth as it sits.

Reheating

Reheat the soup in a saucepan over medium-low heat, stirring occasionally, until it’s steaming hot throughout and the meatballs reach 165°F. I like to add a splash of extra chicken broth or water if the pasta has absorbed some of the liquid. Start with a small amount, stir, and add more as needed.

You can also microwave individual portions. Heat in short intervals, stirring between each one so the meatballs and broth warm evenly. If you stored the pasta separately, add it toward the end of reheating so it doesn’t become too soft.

Freezing

Italian wedding soup is a great freezer meal! Here’s how I recommend freezing it for the best results:

• Freeze without the pasta: Freeze the cooked soup with the meatballs, vegetables, and broth, then prepare fresh pasta when you’re ready to eat. The broth-based soup freezes well for up to 3 months. Divide the cooled soup into freezer-safe containers or bags and leave a little room for expansion. I find smaller portions especially handy for an easy lunch.
• Thaw and reheat: Thaw overnight in the refrigerator or reheat directly from frozen, stirring as it thaws and warms through. Add freshly cooked pasta before serving, and a handful of fresh spinach if you’d like to brighten it up.
• Already added the pasta? You can still freeze the finished soup! The pasta will just be softer after thawing and reheating, and you may need to add a little extra broth to loosen everything up.

Try These Italian-inspired Recipes Next:

• If you’re craving something a little creamier, my Zuppa Toscana turns Italian sausage, potatoes, and kale into a rich, hearty soup that’ll give Olive Garden a run for its money!
• Chicken Marsala turns thin chicken cutlets, mushrooms, and a rich wine-based sauce into a budget-friendly dinner in about 35 minutes. 
• I’d make this meaty, savory, delicious Bolognese on a weekend and freeze the extra sauce for future pasta nights. 
• This Pasta Puttanesca is ready in 25 minutes, which is exactly what I want from a big-flavor pasta dinner. 

More Cozy Soup Recipes

Chicken Noodle Soup

$11.11 recipe / $1.39 serving

Easy Minestrone Soup

$5.96 recipe / $0.99 serving

Zuppa Toscana

$9.10 recipe / $1.14 serving

Navy Bean Soup

$8.32 recipe / $1.38 serving

Our Italian Wedding Soup recipe was originally published 12/11/23. It was retested, reworked, and republished to be better than ever 10/17/26.

The post Italian Wedding Soup appeared first on Budget Bytes.

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Apple Spice Cake

This Apple Spice Cake has a soft, tender crumb, plenty of fresh diced apples, and warm, cozy spices. I also brown the butter to give it a rich, nutty flavor that makes this homemade cake taste extra special! It takes me right back to apple-picking season in New England, when fall baking was one of my favorite family traditions. I bake it in a simple 9×13-inch pan, which makes 15 generous slices and needs nothing more than a dusting of powdered sugar. Beyond all the sweet nostalgia, this apple spice cake is also incredibly budget-friendly, costing just $0.67 per slice (or $10.05 for the whole cake) to make completely from scratch!

The Apple Cake I Grew Up Baking

Growing up, my mom, dad, sister, and I would go apple picking in Massachusetts every fall. After wandering through the orchards, we’d bake this cake together, filling the house with the warm, rich scent of cinnamon and nutmeg. We’d even pack a few slices to enjoy on the road during our annual October trip to Salem!

Besides the triple hit of apple flavor from fresh diced apples, applesauce, and apple juice, the moisture in this cake is a solid 10/10! It’s SO soft and tender, with plenty of pieces of apple throughout. I also think browning the butter is well worth the few extra minutes. It adds a lovely toasted, nutty flavor that tastes amazing with the apples and warm spices. But I don’t rely on butter alone! I add a little neutral oil, too, because it stays liquid as the cake cools, helping the crumb stay soft and moist without sacrificing that delicious brown butter flavor. If you’ve got more apples to use up, my apple crumble is another family favorite, with cinnamon-spiced apples baked under a buttery crumble topping.

Recipe Success Tips

1. Measure the apples after chopping. I’ve been making this cake for YEARS now, and one thing I don’t leave to chance is how much apple goes into the batter! I use a mix of Granny Smith and Honeycrisp (or Fuji) apples because I like having both tart and sweet flavors in the cake. But apples vary in size, so the important thing is to have 4 cups of peeled, diced apples. Keep the pieces fairly uniform, about 1-2 cm, so they soften evenly as the cake bakes. With this much fruit, you don’t want oversized chunks or extra apples throwing off the texture.
2. Use the spice mix you’ve already got. I make my own apple spice mix with cinnamon, nutmeg, allspice, and ginger because I like how the flavors balance each other. But there’s no need to buy four separate spices if you already have apple pie spice or pumpkin pie spice in your pantry! You can try using 2 tablespoons of premixed spice in place of my homemade blend. Just know that the flavor may be slightly different, especially if your mix contains cloves.
3. Mix the batter gently once the flour goes in. Add the dry ingredients a little at a time, mixing on low until they’re fully incorporated. Scrape down the sides and bottom of the bowl to catch any hidden flour, then fold in the diced apples by hand. Overmixing at this stage can make the cake tougher instead of soft and tender.
4. Don’t let the apples fool your toothpick test! This cake is packed with fresh apple pieces, so it’s easy to accidentally poke a piece of fruit when checking for doneness. Start checking around the 45-minute mark, inserting a toothpick into the cake near the center. If you hit an apple (you might see some soft apple pulp on the toothpick rather than wet cake batter), try another spot. Look for a set center and a toothpick that comes out clean. Give it a few more minutes if underbaked and check again.
5. Let the cake cool completely before finishing. I know this warm apple cake smells irresistible…but letting it cool helps the crumb set, making those 15 slices easier to cut and serve. Wait until it’s completely cool before adding the powdered sugar, too. Otherwise, the sugar will absorb moisture from the warm cake and disappear into the surface.

Jess Rice preparing her apple spice cake for the oven in our Nashville test kitchen.

A Few Tricks for Better Brown Butter

Browning butter is easier than you might think! It’s one of my favorite tricks for adding a little extra flavor to baked goods, like my cherry blondies and this apple spice cake. But knowing when to take it off the heat makes all the difference! Here’s how I do it:

• Use a light-colored saucepan. I recommend stainless steel or another light-colored pan so you can actually see the butter changing color. Dark pans make it much harder to spot when the brown butter is ready.
• Watch for three stages. First, the butter melts and starts bubbling. Next, a layer of white foam forms as the water cooks off. Finally, the foam begins to subside, and the milk solids at the bottom turn golden brown. That’s when I start paying extra attention!
• Keep the butter moving. Give the pan a gentle swirl every so often, especially as you prepare the apples. This helps the milk solids brown more evenly and prevents them from sitting too long against the hot bottom of the pan.
• Trust your nose AND your eyes. After about 5-10 minutes over medium heat, the butter should smell toasted and nutty, with golden-brown flecks throughout. Remove it from the heat as soon as it reaches this stage and swirl occasionally as it cools. Don’t strain out those little brown flecks, either. They’re where all the brown butter flavor is!

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Apple Spice Cake

This homemade Apple Spice Cake recipe is packed with fresh apples, warm spices, and nutty brown butter. It's moist, easy to make, and cheap!

Course Dessert

Cuisine American

Total Cost $10.05 recipe / $0.67 serving

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 15 slices

Calories 327kcal

Author Jess Rice

Equipment

• 9×13-inch Pan
• Sauce Pan
• 2 Large Mixing Bowls

Ingredients

Apple Spice Mix

• 4 tsp ground cinnamon $0.21
• 1 tsp ground nutmeg $0.18
• ½ tsp ground allspice $0.05
• 1 tsp ground ginger $0.15

Cake Batter

• 2½ cups all-purpose flour $0.27*
• 1 tsp baking powder $0.04
• 1 tsp baking soda $0.01
• 1 tsp fine salt $0.01
• 2 Tbsp apple spice mix see above
• 1 stick unsalted butter browned and cooled, $0.72
• ½ cup neutral oil canola or vegetable, $0.32
• ½ cup granulated sugar $0.17
• 1 cup light brown sugar packed, $0.52
• ½ cup unsweetened applesauce $0.32**
• ¼ cup apple juice or cider $0.07
• 3 large eggs room temperature, $0.42
• 2 tsp vanilla extract $1.08
• 2 Granny Smith apples peeled and diced, (about 2 cups) $2.18***
• 2 Honeycrisp or Fuji apples peeled and diced, (about 2 cups) $3.32***

Topping

• 1 Tbsp powdered sugar $0.01

Instructions

• Gather ingredients for cake and spice mix. Preheat oven to 350℉.
• Over medium heat, melt a stick of unsalted butter and keep an eye on it, watching for it to begin browning.
• Peel and core apples.
• Dice apples into small pieces, about 1-2 cm in size. While you’re preparing the apples, keep an eye on your browning butter, giving it a little swirl in the pan every so often, making sure the butter solids don’t burn.
• At the halfway point, your butter will look a bit foamy on top, and the butter solids will start to turn golden yellow.
• Combine dry cake ingredients (flour, baking soda, baking powder, salt) and the apple spice mix in a large mixing bowl.
• Your butter will be perfectly browned after 5-10 minutes over medium heat. Remove the butter from the heat once it’s golden brown and the foam on top has dissipated. Let it cool for a few minutes, swirling it every now and then to help it cool and keep it from burning from the residual heat.
• Combine the wet cake ingredients (eggs, neutral oil, applesauce, apple juice or cider, vanilla extract) and the sugars (brown and granulated white sugar). Add the cooled brown butter and mix to combine.
• Little by little, add some of the dry mixture to the wet mixture. With a hand mixer on low, continue to add dry mix and blend until the batter is completely combined.
• Then, fold in all of the diced apples.
• Spray or butter a 9×13 inch pan.
• Pour the apple spice cake mix into the prepared 9×13 pan.
• Bake at 350℉ for 45 min or until a toothpick comes out clean when inserted in the center of the cake.
• Let the cake completely cool, then top with powdered sugar.

See how we calculate recipe costs here.

Notes

*I use the spoon-and-level method to measure my flour. Fluff the flour in its container, spoon it into your measuring cup, and level off the top with the flat edge of a knife. Don’t scoop directly from the bag, as this can pack in too much flour and make your cake dry or dense.

**Be sure to use unsweetened applesauce. Sweetened varieties can make this cake way too sweet! You can use store-bought or make our homemade applesauce, which has no added sugar.

***I recommend using a mix of Granny Smith and Honeycrisp or Fuji apples. Granny Smith apples are tart and firm, which helps balance the sweetness of the cake and keeps the pieces from turning mushy. Honeycrisp and Fuji add a sweeter apple flavor and also hold their shape well during baking. Pink Lady or Braeburn can replace Granny Smith, and Gala or Golden Delicious can replace Honeycrisp or Fuji, although the flavor and texture may vary slightly. My preferred combination is still Granny Smith with Honeycrisp or Fuji!

Why this cake works: Pure butter cakes can dry out faster, while pure oil cakes lack that rich, buttery flavor. I use a combination of browned butter and neutral oil for the best of both worlds: rich flavor and long-lasting moisture. Then there’s my triple moisture boost! Applesauce, light brown sugar (which retains moisture thanks to its molasses content), and 4 full cups of fresh diced apples help keep this cake incredibly soft and tender.

Make-ahead apple prep tip: This apple spice cake stores really well once baked, but if you want to get ahead on the prep, peeling and chopping four apples is one of the more time-consuming parts. My favorite method for preventing apples from browning is the honey water soak (best for taste!)

• Ratio: Dissolve 2 tablespoons of honey in 1 cup of room-temperature water (increase the amounts as needed).
• How to do it: Soak the chopped apples for 2-3 minutes, then strain well and refrigerate in an airtight container. The honey helps slow the browning process, and the slight coating adds a mild sweetness.

This can help keep your prepared apples from browning for several days. I always save the honey apple water to make tea!

Nutrition

Serving: 1slice | Calories: 327kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Sodium: 277mg | Fiber: 2g

how to make Apple Spice Cake step-by-step photos

Gather your apple spice mix ingredients: You’ll need 4 tsp ground cinnamon, 1 tsp ground nutmeg, ½ tsp ground allspice, and 1 tsp ground ginger.

Gather your cake ingredients and preheat the oven to 350°F: You’ll need 2½ cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp fine salt, 2 Tbsp apple spice mix (as below), 1 stick unsalted butter, ½ cup neutral oil (canola or vegetable), ½ cup granulated sugar, 1 cup packed light brown sugar, ½ cup unsweetened applesauce, ¼ cup apple juice or cider, 3 large eggs (room temperature), 2 tsp vanilla extract, 2 Granny Smith apples, 2 Honeycrisp or Fuji apples, and 1 Tbsp powdered sugar.

Start browning the butter: Add 1 stick of unsalted butter to a saucepan over medium heat and allow it to melt. Keep an eye on it as it begins to bubble and foam. You’ll continue browning the butter as you prepare the apples, so don’t wander too far from the stove! (If the butter finishes browning before you’ve finished prepping the apples, take it off the heat straight away so it doesn’t burn.)

Peel and core the apples: Peel and remove the cores from 2 Granny Smith apples and 2 Honeycrisp or Fuji apples.

Dice the apples: Cut the peeled apples into small, fairly uniform pieces, about 1-2 cm in size. You should have approximately 4 cups of diced apples altogether. While you’re chopping, keep checking the butter and swirl the pan occasionally to keep the milk solids from burning.

Check on the butter: This is what your butter will look like at the halfway point, a bit foamy on top and the butter solids will start to turn golden yellow. Keep a close eye on it as the color develops because it can go from golden to burnt surprisingly quickly.

Combine the dry ingredients: In a large mixing bowl, whisk together 2½ cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp fine salt, and the ingredients for the apple spice mix (4 tsp ground cinnamon, 1 tsp ground nutmeg, ½ tsp ground allspice, and 1 tsp ground ginger). Make sure the spices are evenly distributed throughout the flour so you don’t end up with concentrated pockets of cinnamon or other spices in the finished cake.

Finish browning the butter: After approximately 5-10 minutes over medium heat, the butter should be golden brown, with browned milk solids at the bottom and the foam on top beginning to subside. Remove from the heat and let cool for a few minutes, swirling occasionally to release heat and prevent the residual heat from burning the solids.

Mix the wet ingredients: In a separate large bowl, combine 3 large eggs, ½ cup neutral oil, ½ cup unsweetened applesauce, ¼ cup apple juice or cider, and 2 tsp vanilla extract. Add 1 cup packed light brown sugar and ½ cup granulated sugar, followed by the cooled browned butter. Mix until combined.

Combine the wet and dry mixtures: Gradually add the flour mixture to the wet ingredients, working in small additions. Use a hand mixer on low speed to blend everything together. Give the sides and bottom of the bowl a quick scrape to catch any flour that hasn’t been incorporated, but avoid mixing longer than necessary.

Fold in the apples: Add all 4 cups of peeled, diced apples to the batter. Gently fold them in with a spatula until they’re evenly distributed. I switch to a spatula for this step so the apple pieces stay intact and I don’t overwork the batter.

Prepare your baking pan: Lightly grease a 9×13-inch baking pan with butter or nonstick cooking spray, making sure to coat the corners and sides. This makes it easier to get the apple spice cake out once baked.

Transfer the batter to the pan: Pour the spiced apple cake batter into the prepared 9×13-inch pan. Use a spatula to spread it into an even layer.

Bake the cake: Place the pan in the preheated 350°F oven and bake for approximately 45 minutes, or until a toothpick inserted near the center comes out clean. Be careful not to mistake moisture from a piece of apple for uncooked batter! If you see wet cake batter, continue baking for a few more minutes before checking again. The cake will be deeply browned and set in the center once done.

Cool, dust, and serve! Allow the cake to cool completely, then dust the top evenly with 1 Tbsp powdered sugar. Waiting until it’s cool helps keep the powdered sugar from disappearing into the surface.

Slice into 15 pieces and enjoy!

How to Serve Apple Spice Cake

I mean, it’s cake after all, so you really can’t go wrong serving it however you like! I think it’s delicious as-is, with a simple dusting of powdered sugar and a hot cup of coffee for an afternoon treat. But if I’m serving it for dessert, I’d warm up individual slices and add a scoop of vanilla ice cream. A drizzle of our easy caramel sauce would be delicious, too! And since this recipe makes 15 generous slices, it’s great for fall gatherings, Thanksgiving celebrations, or potlucks. You can even serve it straight from the pan without any extra fuss.

Storing Leftovers

Store your apple spice cake covered tightly or in an airtight container in the refrigerator for up to 4 days. You can store it whole or cut it into individual slices for easy snacking! Let refrigerated slices come to room temperature before serving to soften the crumb. Or if you want a warm slice to serve with ice cream, microwave it for about 10-15 seconds before serving.

Freezing

Wrap individual slices (once completely cooled) tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months for the best quality. Thaw in the refrigerator, then bring to room temperature or gently warm before serving. Save the powdered sugar for after thawing!

Try These Apple Desserts Next!

• If you’re craving a classic fall dessert, try our Homemade Apple Pie, with a buttery, flaky crust and sweet, cinnamon-spiced apple filling.
• For an even easier dessert, I think our Apple Dump Cake is perfect! It uses fresh apples, boxed cake mix, and melted butter for a delicious shortcut.
• I also love our Apple Crisp if you want tender baked apples with a crunchy, buttery oat topping.
• And if you’ve still got apples to use up, these Apple Cinnamon Muffins are a great option for breakfast, lunchboxes, or an afternoon snack!

More Easy Sheet Cake Recipes

“Do Nothing” Cake

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Banana Cake

$11.99 recipe / $0.79 serving

Carrot Cake

$13.92 recipe / $0.93 serving

Strawberry Sheet Cake

$11.72 recipe / $0.78 serving

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