Fall baking doesn’t get more delightful than this tender apple cake crowned with silky cream cheese frosting. Each slice delivers the perfect balance of warm spices, fresh fruit, and tangy sweetness that makes this dessert an instant family favorite.
Whether you’re looking to use up those orchard apples or craving something cozy for afternoon tea, this foolproof recipe delivers bakery-worthy results right in your own kitchen.
Why You’ll Love This
- Uses simple pantry ingredients you likely already have
- Stays moist for days thanks to the fresh apples
- Can be made ahead for parties or gatherings
- Perfect balance of sweet cake and tangy frosting
- No fancy equipment needed – just basic mixing bowls
Ingredients
- 2 cups flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 2 large eggs
- 1 cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- ¼ cup applesauce optional
- 1 tsp vanilla
- 2 ½ cups chopped apples
- ½ cup chopped nuts optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs, sugars, oil, applesauce, and vanilla until smooth.
- Fold dry ingredients into wet mixture. Add apples and nuts.
- Pour batter into pan. Bake 35–40 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- Beat cream cheese and butter until smooth. Add vanilla and salt. Gradually mix in powdered sugar.
- Spread frosting over cooled cake and refrigerate until ready to serve.
Tips & Variations
- Honeycrisp or Granny Smith apples work best for baking
- Add 1/2 cup chopped walnuts or pecans for extra crunch
- Substitute applesauce for half the oil for a lighter version
- Make cupcakes instead – adjust baking time to 20-25 minutes
Serving Suggestions
Serve slices with a dusting of cinnamon or a drizzle of caramel sauce. For brunch, pair with hot coffee or spiced apple cider. The cake tastes even better the next day when the flavors have had time to meld.
Notes
- Store covered in refrigerator for up to 5 days
- Cake is done when a toothpick comes out clean
- Bring cream cheese to room temperature for smoothest frosting
FAQs
- Can I freeze this cake? Yes, freeze unfrosted for up to 3 months.
- Why did my apples sink to the bottom? Toss diced apples in flour before adding to prevent sinking.
- Can I make this without frosting? Absolutely! Try a simple dusting of powdered sugar instead.
- How do I prevent the cake from sticking? Line the pan with parchment paper in addition to greasing.
Servings4
Prep20 min
Cook40 min
Calories—
Ingredients
- 2 cups flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 2 large eggs
- 1 cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- ¼ cup applesauce optional
- 1 tsp vanilla
- 2 ½ cups chopped apples
- ½ cup chopped nuts optional
Steps
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs, sugars, oil, applesauce, and vanilla until smooth.
- Fold dry ingredients into wet mixture. Add apples and nuts.
- Pour batter into pan. Bake 35–40 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- Beat cream cheese and butter until smooth. Add vanilla and salt. Gradually mix in powdered sugar.
- Spread frosting over cooled cake and refrigerate until ready to serve.
Notes
- Store covered in refrigerator for up to 5 days
- Cake is done when a toothpick comes out clean
- Bring cream cheese to room temperature for smoothest frosting
