the best apple cake recipe ever
The Best the best apple cake recipe ever
I love that this recipe is forgiving too. You can use whatever apples you have on hand—Granny Smith, Honeycrisp, or even a mix—and it still comes out delicious. It’s not too sweet, so it works well with vanilla ice cream or just on its own with a dusting of powdered sugar. The texture is always perfect: tender crumb with a slightly crisp edge, and the apples stay juicy and tender inside. It’s a staple in our house for everything from Thanksgiving to school fundraisers, and honestly, I don’t think I’d ever make it without this recipe. Plus, it’s a great way to use up apples that might be a little soft or past their prime—no waste, no fuss.
Classic Apple Cake with Cream Cheese Frosting
A tender, moist apple cake packed with seasonal fruit and topped with a light cream cheese frosting. Perfect for breakfast or dessert.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup diced apples (peeled, cored)
- ½ cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Grease an 8-inch round pan and line the bottom with parchment paper. -
2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. -
3
Alternate adding dry ingredients and diced apples to the butter mixture, starting and ending with flour. Fold in walnuts if using. -
4
Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted comes out clean. -
5
Cool the cake in the pan for 10 minutes, then transfer to a wire rack. While the cake cools, prepare the frosting by beating cream cheese, butter, and powdered sugar until smooth. Add vanilla and beat until fluffy. -
6
Once the cake is completely cool, spread the frosting evenly over the top and sides.
🔧Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Oven-safe baking dish (8-inch round pan)
- Mixing spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- Use a mix of tart and sweet apples for best flavor. For extra moisture, brush the cake with a little milk or apple juice after baking.
- Let the cake cool completely before slicing to prevent a soggy texture.
Watch Video Of How Classic Apple Cake with Cream Cheese Frosting Works
❓ Frequently Asked Questions About Apple Cake with Cream Cheese Frosting
How do I know when the apple cake is fully baked?
The cake is done when the internal temperature reaches 350°F (175°C) at the center using a meat thermometer, or when a toothpick inserted into the middle comes out clean. Check it about 5–10 minutes before the recipe’s suggested time to avoid overcooking.
Can I substitute fresh apples for the canned ones?
Yes, you can use fresh apples—just trim off any bruises or green skin. For best texture, use a mix of tart and sweet varieties (like Granny Smith and Honeycrisp) and peel them if desired. Drain and rinse canned apples thoroughly to remove excess syrup.
What if I don’t have a stand mixer?
You can make this cake by hand using a large bowl and a wooden spoon or spatula. Mix the dry ingredients first, then gradually fold in the wet ingredients and wet apples until just combined—no need to overmix. Use a spatula to press the batter evenly into the pan.
How should I store leftover apple cake?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, warm slices in a toaster or microwave for 15–20 seconds until crisp. Freeze for up to 3 months—just thaw overnight in the fridge before serving.
What’s the secret to keeping the cake moist?
The key is using a mix of butter and oil in the batter (about 1:1 ratio) and avoiding overmixing. Also, brush the top with a little melted butter or egg wash before baking. For extra moisture, brush the cooled cake with a simple sugar syrup (equal parts sugar and water, heated until dissolved).
