Spiced Apple Bouquet Cake

Ambreen Wajid
by Ambreen Wajid
9 Servings
1 hr 20 min

I know what you're thinking (because I thought it so often before now): that bouquet cake looks HARD. I finally bit the bullet and tried it out though- and it was SO much easier than I expected! As always, my recipes are focused on flavor and ease!

This cake has all the perfect spices (ginger & cinnamon is such an under-appreciated combination, who’s with me?). It has chopped almonds hidden inside that add texture & a beautiful bouquet of apple roses showcased on top. It’s a recipe that’s sure to impress!

The key to making this cake a success is making extremely thin apple slices. Keep in mind that they have to be able to bend and wrap them once they’re warmed up! And creating the roses was surprisingly fun. (It gave me an excuse to watch a television show as I created the gorgeous little buds of apple roses.) The batter is also the perfect consistency so that the apple roses are able to stick in the batter and not unravel as you continue adding more. So don’t be intimated by how complex these roses look- it’s truly fun and simple! You start with the thinnest slice you can, roll it up, and then just wrap another slice around it. Continue doing this until the bud is as big as you want! I kept accidentally varying the sizes of the roses, and I loved how it turned out! So go forth and impress the world with your super impressive apple roses!

Recipe details
  • 9  Servings
  • Prep time: 40 Minutes Cook time: 40 Minutes Total time: 1 hr 20 min
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  • 1 1/2 cup all-purpose flour
  • 1/4 tsp cinnamon
  • 2 tbsp brown sugar
  • 1 packet of Ginger Tea (or 1 tsp ground ginger spice)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cardamom
  • 2 large eggs
  • 3 tbsp heavy cream
  • 2 tbsp honey
  • 1/4 cup coconut oil, melted
  • 1/2 tsp vanilla extract
  • 5 mini apples or 3 large apples, halved & thinly sliced
  • 3 tbsp sugar
  • 2 tbsp cinnamon
  • 1/2 tsp vanilla extract
  • 1 tsp lemon juice

Prepare a cake pan by lightly greasing the bottom and sides. Set aside.
In a stand mixer with the paddle attachment, add the flour, sugar, cinnamon, baking soda, salt, cardamom, and ginger spice. Mix lightly to incorporate together.
Add in eggs and coconut oil. Cream together until well combined. Gradually add vanilla extract, honey, and heavy cream. Mix well. Scoop batter into pie pan. Set aside.
In a separate bowl, add apple slices. Microwave for a 30 second interval, twice. Add sugar, cinnamon, vanilla extract, and lemon juice. Stir to evenly coat slices.
Preheat oven to 350 F degrees. During this time, you can begin the bouquet decoration.
Start with a very thin slice and roll to form the center of rose. Hold tightly at the bottom and wrap with another thin slice. Make sure to start the next slice wrap on the opposite side of the previous slice, so that you only have to hold onto the outer "petal" as you grow them. Once a rose bud is formed, firmly plant into the side of the cake pan. Continue to add buds of varying sizes until the top is fully covered.
Bake for about 40 minutes or until a knife pierced into the middle emerges clean.
Allow to cool for 5 minutes. Then serve fresh out the oven with a cup of coffee or scoop of vanilla ice cream on top!
Ambreen Wajid
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  • Chris Holtz Chris Holtz on Sep 21, 2020

    In your instructions you said to add cardamom but was not on the list of ingredients.

  • Susan Susan on Aug 03, 2021

    I have every intention of trying this stunning apple cake!

    Your instructions tell us to grease a cake pan, then pour batter into the pie pan.

    I am curious as to how you got the cake out of the pan intact for presentation. Would a Bundt pan work? Are the apples in the finished dessert somewhat soft?…Would you make it again?

    Thank you

    • See 1 previous
    • Brin Rafferty Brin Rafferty on Nov 12, 2022

      What she means, and you to, maybe is a spring form pan. Very different pans.