Apple Cake Recipe: Easy, Moist Fall Dessert You’ll Love

The first time I pulled this apple cake out of the oven, my entire kitchen smelled like an orchard in autumn—warm, sweet, and a little spicy. You know that feeling when you walk past a bakery and suddenly want to drop everything for a slice of something fresh? That’s exactly what this apple cake recipe delivers, but right in your own home. I discovered this version on a rainy October afternoon, when my fruit bowl was overflowing with apples and my craving for something cozy was off the charts.

This apple cake has a story in every bite. I’ve tweaked it over the years (sometimes adding walnuts, sometimes swapping brown sugar for honey) and honestly, it’s the cake I make when I want everyone to ask for seconds. It’s soft, moist, and loaded with chunks of real apples—no bland, flavorless sponge here. Whether you’re baking for your family, surprising friends, or just looking for a treat to enjoy with your afternoon coffee, this cake hits all the right notes.

If you’re a fan of easy fall desserts, this apple cake recipe is going to be your new go-to. It’s kid-approved, grandparent-approved, and yes, even picky eater-approved! As someone who’s tested dozens of apple cake variations, I can say this one’s got the perfect balance of cinnamon warmth, apple sweetness, and a moist crumb that keeps you coming back for more. So grab your favorite apples, preheat the oven, and let’s make a cake that feels like fall in every slice.

Why You’ll Love This Apple Cake Recipe

• Quick & Easy: Ready in under 1 hour, so you can have homemade comfort food without spending your whole afternoon in the kitchen.
• Simple Ingredients: Every ingredient is a pantry basic—no complicated shopping lists or specialty items required.
• Perfect for Any Occasion: Whether it’s a cozy brunch, a holiday gathering, or a midweek pick-me-up, this apple cake fits right in.
• Crowd-Pleaser: Kids, adults, and even the “not-really-a-cake-person” folks can’t resist a second slice.
• Unbelievably Delicious: The moist texture, juicy apple pieces, and hint of cinnamon make it unforgettable.

As someone who’s baked this apple cake recipe at least twenty times (no joke), I’ve learned a few secrets along the way. What sets this version apart? First, the apples—don’t cut them too small. You want hearty chunks that hold up during baking. Second, a splash of lemon juice brightens up the flavor, making the apples pop. And the method? It’s as simple as mix, fold, and bake. No fancy layering or complicated steps.

This isn’t just another apple cake recipe. It’s the cake that turns a regular day into a celebration. It’s the kind you bring to potlucks and watch disappear in minutes. It’s comfort food that doesn’t feel heavy, and it’s genuinely easy to make—no stress, just joy. Trust me, if you’re looking for a moist, flavorful apple cake that screams fall—and tastes even better than it smells—this is the one.

Ingredients Needed

This apple cake recipe keeps things straightforward, but every ingredient plays a role in building flavor and texture. I love that most of these are kitchen staples, and you can swap a few if needed (I’ll share substitutions too!). Here’s what you’ll need:

• For the Apple Cake Batter:
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (adjust for extra spice!)
  • ½ teaspoon ground nutmeg (optional, but adds warmth)
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) brown sugar, packed
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil (makes the cake extra moist)
  • 1 teaspoon pure vanilla extract
  • ¼ cup (60ml) milk (dairy or unsweetened non-dairy)
  • 2 tablespoons lemon juice (brightens the apple flavor)
  • 3 cups (about 350g) apples, peeled, cored, and chopped into ½-inch pieces (I like Granny Smith for tartness or Honeycrisp for sweetness)
• Optional Add-Ins:
  • ½ cup (60g) chopped walnuts or pecans (for crunch)
  • ½ cup (80g) raisins or dried cranberries (if you like a chewy bite)
• For the Topping (Optional):
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon

Ingredient Tips: For apples, I recommend Granny Smith if you want tartness, or Honeycrisp for a more traditional sweet flavor. If you’re going gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend like Bob’s Red Mill. For dairy-free, use coconut oil and almond milk. When I’m out of brown sugar, I use an extra ½ cup granulated sugar and add a tablespoon of maple syrup for depth.

Honestly, you can mix and match here. Use pecans instead of walnuts, sub in pears for apples (I’ve tried that—it’s delicious!), and play around with spices. This recipe is forgiving and flexible, which is my favorite kind of baking.

Equipment Needed

You don’t need a fancy kitchen setup for this apple cake recipe—just a few basics and maybe a couple of handy upgrades. Here’s what I use:

• 9-inch (23cm) round cake pan or 8×8-inch (20x20cm) square pan (either works; springform pans make removal easy)
• Mixing bowls – one large, one medium
• Electric mixer or sturdy whisk (hand mixing is fine if you don’t mind a little arm workout!)
• Rubber spatula – for folding in apples and scraping the batter
• Measuring cups and spoons – accuracy matters for baking
• Apple corer and peeler (optional, but honestly saves time if you’re prepping lots of apples)
• Wire cooling rack – helps the cake cool evenly

If you don’t have an electric mixer, a whisk and a little muscle will do the trick. I’ve used both, and honestly, sometimes hand-mixed cakes feel even more rustic. For budget-friendly pans, I recommend Wilton or USA Pan—they last ages and don’t warp. And don’t forget to grease your pan well; nothing’s worse than a stuck cake! Clean up is easy, too—just warm water and soap, but if you use a non-stick pan, avoid harsh scrubbers to keep it in good shape.

Preparation Method

1. Preheat the Oven and Prep the Pan:
   Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or 8×8-inch square pan with butter or non-stick spray. If you like easy removal, line the bottom with parchment paper. This step only takes about 5 minutes but saves you from cake disasters later.
2. Prepare the Apples:
   Peel, core, and chop your apples into ½-inch chunks. Toss them with lemon juice in a small bowl to prevent browning and boost flavor. Set aside. (If your apples seem dry, add an extra splash of lemon for juiciness.)
3. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure it’s well mixed—no clumps! This takes about 2 minutes.
4. Cream Butter and Sugars:
   In a large mixing bowl, use an electric mixer (or whisk) to beat the softened butter, granulated sugar, and brown sugar until light and fluffy—about 3 minutes. Scrape down the sides as needed. Don’t rush this step; it helps the cake rise and gives it a tender crumb.
5. Add Wet Ingredients:
   Beat in the eggs one at a time, mixing well after each. Add the oil, vanilla extract, and milk. Mix until just combined—don’t overmix or the cake may get dense.
6. Combine Wet and Dry:
   Gradually add the flour mixture to the wet ingredients, mixing on low speed (or gently with your spatula) until just combined. The batter should be thick but spreadable. If it’s too dry, add a tablespoon more milk.
7. Fold in Apples (and Add-Ins):
   Gently fold in the chopped apples and any optional nuts or dried fruit. The batter will seem chunky—don’t worry! That’s where the magic happens. Make sure apples are evenly distributed.
8. Transfer and Top:
   Pour the batter into your prepared pan. Smooth the top with a spatula. If using, mix the sugar and cinnamon for the topping, then sprinkle evenly over the cake.
9. Bake:
   Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs). The top should be golden and the sides pulling slightly away from the pan. (If your oven runs hot, start checking at 35 minutes.)
10. Cool and Serve:
    Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Serve warm for extra comfort, or let cool completely for neater slices.

Preparation Notes: If your apples are extra juicy, blot them lightly with a paper towel before folding in. If the top starts to brown too quickly, tent loosely with foil halfway through baking. And trust your nose—when the kitchen smells irresistible, it’s almost done!

Cooking Tips & Techniques

Having made this apple cake recipe more times than I can count, I’ve picked up a few tricks (and learned from a couple of baking fails). Here’s what really works:

• Don’t Overmix: Overworking the batter can make it tough. Once the flour is in, mix gently just until combined.
• Apple Size Matters: Chunks that are too small disappear; too large, and they weigh the cake down. Aim for ½-inch pieces for best texture and flavor bursts.
• Room Temperature Ingredients: Eggs and butter blend more smoothly if they’re not cold. If you forget, pop eggs in warm water for 5 minutes.
• Pan Prep: Grease well, and use parchment if you want a perfect release. I once lost half a cake to a stubborn pan—never again!
• Test for Doneness: Every oven’s a little different. Start checking at 40 minutes, and use a toothpick in the center. If it’s gooey, give it 5 more minutes.
• Let It Cool: As tempting as it is to dig in, letting the cake cool helps the flavors meld and the texture set.

I’ve burned the top once when I set the rack too high, so keep it in the middle of the oven. For multitasking, prep your apples while the oven heats and mix your topping while the cake bakes. If you want extra moisture, brush the warm cake with a little apple cider (so good!). Consistency comes from using the same pan and checking oven temp with a thermometer—I learned that after a few uneven bakes. And don’t forget: baking is part science, part intuition. If you sense something’s off, trust your gut and adjust.

Variations & Adaptations

This apple cake recipe is a blank canvas for creativity. Here are a few favorite ways to make it your own:

• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend. I’ve tried Bob’s Red Mill—works like a charm!
• Vegan Adaptation: Swap eggs for flaxseed eggs (2 tablespoons ground flax + 5 tablespoons water) and use oil instead of butter. Non-dairy milk works perfectly.
• Seasonal Twist: Replace apples with pears or add a handful of chopped cranberries for a festive touch.
• Nut-Free: Leave out nuts, or use sunflower seeds for crunch without allergens.
• Spice It Up: Add a pinch of cardamom or ginger for extra warmth.
• Personal Favorite: I sometimes swirl in a bit of caramel sauce before baking—it creates gooey pockets and a richer flavor.

If you prefer a loaf cake, pour the batter into a standard loaf pan and bake for 50-60 minutes (just check for doneness). For muffins, divide into a 12-cup muffin tin and bake 18-22 minutes. This recipe adapts easily, so don’t be afraid to experiment—sometimes the “happy accidents” are the best!

Serving & Storage Suggestions

This apple cake is best served slightly warm, with a dusting of powdered sugar or a dollop of whipped cream. For breakfast, I love pairing it with a hot mug of chai or black coffee—the spices just sing! At parties, slice into squares and set out on a pretty platter (trust me, it disappears fast).

• Serving: Serve straight from the pan, or transfer to a cake stand for extra flair. A scoop of vanilla ice cream turns it into a show-stopping dessert.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The flavor deepens overnight—sometimes I swear it tastes even better the next day.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge, then warm gently in the oven or microwave.
• Reheating: Reheat slices in a 325°F (160°C) oven for 10 minutes, or microwave for 20 seconds. Add a little butter for extra indulgence!

If you want to save it for holiday brunch, bake ahead and freeze—just bring to room temp before serving. The apples keep the cake moist, so it doesn’t dry out. And honestly, a slice warmed up on a cold morning is pure bliss.

Nutritional Information & Benefits

Here’s an estimate per slice (based on 12 servings):

• Calories: ~240
• Fat: 9g
• Carbohydrates: 38g
• Protein: 3g
• Fiber: 2g
• Sugar: 21g

Apples bring vitamin C, fiber, and natural sweetness. Using less refined sugar and healthy fats makes this apple cake recipe a bit lighter than most. If you go for whole wheat flour, you’ll get even more fiber. The nuts add heart-healthy fats (and a little protein). For gluten-free or dairy-free diets, easy swaps make it accessible. Allergens to note: eggs, wheat, milk, and nuts (if used). Personally, I feel good serving this cake because it’s real food—fruit, grains, and just enough sweetness to feel special.

Conclusion

If you’re searching for the ultimate apple cake recipe that’s easy, moist, and totally perfect for fall, this is the one to bake. I’ve made it for family gatherings, lazy Sundays, and even rushed weeknights—every time, it’s a hit. The best part? You can tweak it to fit your tastes or dietary needs, and it’ll still come out delicious.

So grab some apples and make this cake your own! I’d love to hear your personal twists—add caramel, swap in pears, toss in extra spices. Leave a comment below if you try it, share your photos, or tell me how you made it special. Baking should be fun, a little messy, and always rewarding. Happy fall—and happy baking!

FAQs

What are the best apples for apple cake?

I like Granny Smith for a tart bite, but Honeycrisp and Fuji work great for sweetness. Any firm apple that holds up during baking is a good choice.

Can I make this apple cake recipe gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend. I’ve had great results with Bob’s Red Mill Gluten Free Baking Flour.

How do I keep my apple cake moist?

Don’t overbake, and use a bit of oil in the batter. The apple chunks help keep the cake moist naturally!

Can I make this recipe ahead of time?

Yes, you can bake it a day in advance. Store covered at room temp or in the fridge. The flavor actually gets better overnight.

What’s the best way to serve apple cake?

I love it warm, with a scoop of vanilla ice cream or a drizzle of caramel sauce. It’s also great plain with coffee or tea.

Apple Cake Recipe: Easy, Moist Fall Dessert You’ll Love

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• Author: Savannah Collins
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x

Print Recipe

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Description

This easy apple cake is moist, flavorful, and packed with hearty apple chunks and warm spices. Perfect for fall, it’s a crowd-pleasing dessert that’s simple to make and adaptable for various dietary needs.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg (optional)
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup unsalted butter, softened
• 2 large eggs, room temperature
• ⅓ cup vegetable oil
• 1 teaspoon pure vanilla extract
• ¼ cup milk (dairy or unsweetened non-dairy)
• 2 tablespoons lemon juice
• 3 cups apples, peeled, cored, and chopped into ½-inch pieces (Granny Smith or Honeycrisp recommended)
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins or dried cranberries (optional)
• 2 tablespoons granulated sugar (for topping, optional)
• ½ teaspoon ground cinnamon (for topping, optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or 8×8-inch square pan with butter or non-stick spray. Line the bottom with parchment paper for easy removal.
2. Peel, core, and chop apples into ½-inch chunks. Toss with lemon juice in a small bowl to prevent browning and boost flavor. Set aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well mixed.
4. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Scrape down sides as needed.
5. Beat in eggs one at a time, mixing well after each. Add oil, vanilla extract, and milk. Mix until just combined.
6. Gradually add flour mixture to wet ingredients, mixing on low speed or gently with a spatula until just combined. Batter should be thick but spreadable.
7. Gently fold in chopped apples and any optional nuts or dried fruit. Ensure apples are evenly distributed.
8. Pour batter into prepared pan and smooth the top. If using, mix sugar and cinnamon for topping and sprinkle evenly over cake.
9. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and sides pulling away from the pan.
10. Let cake cool in pan for 15 minutes, then transfer to a wire rack. Serve warm or let cool completely for neater slices.

Notes

Don’t overmix the batter to keep the cake tender. Use ½-inch apple chunks for best texture. Grease and line your pan well for easy removal. For gluten-free, use a 1:1 blend; for dairy-free, swap butter for coconut oil and milk for almond milk. If the top browns too quickly, tent with foil. Let the cake cool for best flavor and texture. Optional add-ins like nuts or dried fruit can be included for extra crunch or chew.

• Prep Time: 20 minutes
• Cook Time: 40-50 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 240
• Sugar: 21
• Sodium: 180
• Fat: 9
• Saturated Fat: 3
• Carbohydrates: 38
• Fiber: 2
• Protein: 3

Keywords: apple cake, fall dessert, easy cake, moist cake, cinnamon apple cake, autumn baking, homemade cake, kid-friendly dessert, nutty apple cake, gluten-free option