This easy apple cake has the perfect taste of fall, it’s easy to make, moist, and every single bite is filled with the perfect apple cinnamon flavors. It is packed with fresh apples, applesauce, and is such a delicious cake to make in the fall.
This easy apple cake has the perfect fresh apple flavor in every bite. It’s made with apple sauce, and chunks of fresh apples throughout the batter. And don’t forget the cinnamon for that perfect fall flavor.
It’s still hot here, but that doesn’t mean I’m not baking up a storm in preparation for all the delicious fall desserts. This apple cake is the perfect way to start your fall baking. The sweet cinnamon and apple scents from this cake filling the kitchen, might just be the perfect way to ring in fall.
This apple cake is so moist, thanks to oil, brown sugar, and apple sauce in the batter. It’s the perfect moist cake, with a soft and tender crumb.
How to make apple cake?
This is a quick overview of how to make our easy apple cake recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
First you’ll mix together your brown sugar, white sugar, oil, and apple sauce in a large bowl. Add in your eggs and stir till just combined.
In a separate bowl, you’ll add together your dry ingredients – all purpose flour, baking soda, baking powder, salt and cinnamon and whisk them together nicely. Add half your dry ingredients into your wet ingredients and stir till just mixed. Then add in half the buttermilk and stir till just combined. Repeat with the remaining flour mixture and buttermilk.
Fold in your apple pieces and pour the cake batter into a prepared pan. Bake the cake up until a toothpick comes out mostly clean (a few crumbs are okay).
The apple cake is delicious on it’s own, which I think makes it totally perfect for a quick breakfast. You can also dust the cake with powdered sugar after it bakes, for the perfect extra touch of sweetness. The last option, which might be my favorite, is topping the cake with a light and creamy cream cheese frosting.
After the cake has cooled completely you can spread your cream cheese frosting all over the top.
The cream cheese frosting is the same recipe as I used on my pumpkin cake. It’s a thick, and tangy, and sweet cream cheese frosting. This easy cake paired with the sweet cream cheese frosting on top is the perfect combination.
Tips for making apple cake?
- If you don’t have buttermilk on hand you can make your own by adding 1 tsp vinegar into 1/2 cup of regular milk.
- Use room temperature ingredients (eggs, buttermilk, etc.) for best results.
- Since the apple pieces are so small you can skip peeling the apples if you want to.
- The cake is delicious without the cream cheese frosting, so you can leave it of if you’d like. Or you can dust the top lightly with powdered sugar.
- This cake would also be delicious served warm with a scoop of vanilla ice cream and caramel sauce on top.
Frequently Asked Questions:
What are the best kind of apples to use in apple cake?
The best apples for baking, and for this cake are a crisp apple that will hold some of it’s texture when baked. We don’t want the apple pieces to turn into bland mush. Granny smith apples are a great baking apple.
Some of my other favorite apples for baking are:
- Jonagold – a tart and slightly sweet apple.
- Honey Crisp – a super crisp apple, they are guaranteed to hold their shape.
- Braeburn apple – a juicy but firm apple that bakes up well.
- Granny Smith – nice and crispy with a sharp tart flavor.
Other suitable options would be pink lady, or gala apples.
Should I peel my apples for apple cake?
No, you don’t need to peel the apples for this apple cake. The apple pieces are very small, and soften up while the cake is baking so you won’t feel the pieces of the peel in the cake at all.
How I know when my apple cake is done?
Test the doneness of your cake by inserting a toothpick or pairing knife into the center of the cake. If the toothpick comes out clean then the cake is done. If it comes out gummy, or with lots of crumbs then the cake needs more time to bake. A few small crumbs on the tester are okay too.
How to store leftover cake?
This cake should be stored in an airtight container in the refrigerator for up to 4 or 5 days. Because it’s a moist apple cake, the fresh apples, and the cream cheese frosting the cake will need to be kept in the fridge. Even with out the frosting I recommend keeping the cake in the fridge for the best results.
You can also cover the cake pan tightly with plastic wrap and store it in the fridge that way.
I haven’t always loved apple desserts, but everything comes together so nicely for this delicious and easy apple cake. It’s a delicious moist, cinnamon and apple flavored cake with chunks of sweet apples throughout, and topped with a sweet cream cheese frosting.
Apple and non apple lovers alike will love this perfect cake. This cake all comes together as an amazing flavor combination for the perfect fall dessert. You won’t be able to stop at just one bite.
Looking for more apple recipes?
- Apple Cider Float
- Apple Crescents
- Caramel Apple Blondies
- Caramel Apple Spice Starbucks
- Caramel Apple Cinnamon Rolls
- Easy Apple Crisp
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Easy Apple Cake
Ingredients
For the Apple Cake:
- 1 cup brown sugar
- 2/3 cup granulated white sugar
- 1 cup oil
- 1 cup applesauce
- 4 eggs
- 2 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 cup buttermilk
- 1 1/2 cups diced apple
For the Cream Cheese Frosting:
- 8 oz cream cheese (1 block, softened)
- 1/2 cup butter (1 stick, softened)
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
Equipment
- Large Mixing Bowl
Instructions
For the Apple Cake:
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together the brown sugar, white sugar, oil, and applesauce until well combined.
- Add in the eggs, and stir until just smooth.
- In a separate large bowl, combine your flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk them together.
- Add half the dry ingredients into the wet ingredients, while mixing until just combined.
- Add in half the buttermilk and stir till just combined.
- Repeat with the remaining dry ingredients, then buttermilk.
- Fold in the apple pieces.
- Pour the batter into a greased 9x13inch baking pan.
- Bake for 30-35 mintues, or until an inserted toothpick comes out clean (a few crumbs are okay)
- Let the cake cool completely, then spread the frosting over the top.
For the Cream Cheese Frosting:
- Beat your cream cheese in a large bowl over medium speed, until smooth.
- Add in the butter, and continue mixing till smooth and creamy.
- Add in the vanilla and powdered sugar, and continue to mix until the frosting is totally smooth.
- Spread frosting evenly over the top of the cooled cake.
Eileen says
Hi there. I have made this cake multiple times and it is always a big hit. This year I made it for Christmas with our kids and grandkids but we were unable to attend. So, my question is, can this cake be frozen? It is not iced yet. If so, how long can it stay in the freezer?
Aimee says
It should be fine freezing! I’d wrap it up in plastic wrap, then foil, and freeze to prevent freezer burn.
Kay says
Sweet or unsweetened applesauce? What kind of oil?
Aimee says
I used unsweetened applesauce and canola oil. Sweetened would be fine too, and vegetable oil as well.
Lynn says
A delicious moist apple cake.
Suggestions:
1. To cake batter add 1 1/2 teaspoons vanilla extract
2. Along with the diced apples add 1 cup chopped walnuts
3. To the icing add 1 to 1 1/2 teaspoons ground cinnamon
Ellen says
Those are all delicious suggestions.
Carmelina says
Hello, I’m excited to make this cake! I just require clarification on the ingredient allspice. Basically allspice is a mixture of cinnamon, cloves and nutmeg, but your recipe also calls for a separate addition of cinnamon and nutmeg. Is this correct?
Aimee says
So sorry, I ended up leaving the allspice out in the final version, I updated that. But you’re welcome to use 1/8 tsp cloves if you want to.
Edale Levene says
“All Spice” is actually a kind of spice. You are talking about mixed spice which is as you noted. Incidentally, I can no longer find the premixed spice and so buy pumpkin pie spice which contains a mixed spice blend.
Linda Himsel says
What kind of apples should I use?
Linda Himsel says
Oh, I see now you addressed the apple question with someone else. Thank you.
Peggy Ferguson says
Does it matter what kind of apples?
Aimee says
No, but a more crisp apple will work better. Honeycrisp, pinklady, jonagold, etc. Not something soft like red delicious.
Tracy Cress says
I am a 78 year old retired plumber who has started a baking hobby and I love it My mom was a great baker and cook. People in my church wanted me to retire and bake full time. Now I am and enjoy it as a hobby. I love great cakes and cheese cakes. I found your recipe and it looks delicious so I’m going to make but with roasted pecans. Hope to use more of your recipes. Thanks
Aimee says
I hope you love it! Roasted pecans sounds like a great addition!
Deb says
I noticed in the recipe for frosting , you called it creamy cinnamon cream cheese frosting, but in the recipe for the frosting you don’t mention it at all? How much cinnamon would you recommend?
Aimee says
Sorry! I wrote that paragraph then stuck with the plain cream cheese frosting, I edited it out. However if want a cinnamon cream cheese frosting make it the same, but add in 1/2 TBS of ground cinnamon when you add in the powdered sugar.
alice shearer says
Also good with walnuts in it.
Aimee says
Great idea!
Sue says
This sound absolutely delicious. I have not made it yet hope to tomorrow morning but one one ingredient I think I’ll add is crumbled Bacon dropped batter before bacon. I’ll let you know how it turns out.
Aimee says
How did it turn out?