This easy recipe for apple cake is a wonderful way to showcase fresh apples. Soft and tender with a stick-to-your-fork moist crumb and juicy apples in every bite, this cake is delicious plain, topped with buttery brown sugar glaze, or even a quick dusting of confectioners’ sugar.
One reader, Jenny, commented: “So there are ok and good recipes, and then there are recipes like this – ABSOLUTELY DELICIOUS! This will be put in the recipe box and made for years to come. ★★★★★”
Another reader, Kathy, commented: “I have made many different apple cake recipes in the past, but yours is absolutely the best! I love all the spices you include and the brown sugar glaze! It is also the most moist apple cake I have ever made. ★★★★★“
This apple cake is just the thing to make when you have some freshly picked apples from the orchard (or the grocery store), and you want a simple recipe for a crowd-pleasing dessert that’s ready to eat in the next couple of hours. And will be just as tasty served tomorrow!
The apple flavor is front and center, complemented by the background flavors provided by warm spices and sunny orange juice. If a beautiful fall day were a cake, it would taste like this.
And if you need more inspiration, here is a list of 30+ fall cake recipes.
Everything You’ll Love About This Fresh Apple Cake:
- Tender, soft, and moist like fresh peach cake, banana cake, pumpkin cake, and spice cake
- Chock-full of juicy apple chunks
- Perfectly spiced with the flavors you love in apple pie (with less time + effort)
- Easy to make—no mixer required, no fussy decorating
- Don’t have to wait hours for it to cool completely before eating
- Dairy-free cake recipe like zucchini cake
- Transport and serve right from the baking pan
- Wonderful plain or topped with a dusting of confectioners’ sugar or a brown sugar glaze
Sheet cakes are renowned for being easier than layer cakes—no leveling off cake layers, no fancy decorating tools, no assembly whatsoever. Slicing and serving is a breeze and you’ll appreciate that this dessert can feed a crowd, but is still completely manageable to make. It’s easy to transport, too!
Favorite Pan: I really like to bake quarter sheet cakes in a glass 9×13-inch pan or this metal pan that comes with a lid. The lid is super convenient for storing & transporting!
Recipe Testing: What Worked & What Didn’t
I love this spice cake and knew it would be the best starting point for today’s version. The biggest change, besides altering the spices, is using apple chunks instead of shredded.
- Test cake #1 included 2 teaspoons baking powder and 1 teaspoon baking soda, and 3/4 cup each of brown and white sugars (like the spice cake). The cake browned pretty heavily and rose a bit too high, and needed just a touch more moisture and flavor.
- For test cake #2, I reduced the baking soda slightly, to 3/4 teaspoon, and changed the ratio of sugars to be 1 cup white and 1/2 cup brown. To brighten up the apple flavor, I added a little orange juice and a bit of lemon zest. This cake came out lighter in color and perfectly moist, but the lemon zest was overpowering the apple.
- For test cake #3, I kept everything the same as the previous cake, but left out the lemon zest. This apple cake turned out perfectly golden and rose up just enough, with those beautiful dimples on top revealing the apples within. And the orange juice adds the perfect amount of fresh flavor and moisture, allowing the apple flavor to really shine.
Ding ding ding! We have a winner!
Key Ingredients You Need
- Flour: All-purpose flour serves as the base. You’ll use sturdy all-purpose flour instead of cake flour in this recipe because of the thick, wet batter.
- Baking Powder + Baking Soda: These ingredients help the cake rise.
- Spices + Vanilla: Cinnamon, nutmeg, ginger, allspice, and vanilla—apple’s flavor support team! We use a similar spice combination for apple cobbler, too.
- Oil: Helps guarantee a moist crumb without weighing the cake down.
- White + Brown Sugar: Both sweeten the cake and brown sugar provides flavor. We’re using a mix of brown sugar AND white granulated sugar, though, because brown can weigh down a cake.
- Applesauce: Applesauce adds moisture, and the combo of applesauce + apple chunks ensures an apple-forward flavor in every bite! Make sure you use unsweetened applesauce.
- Eggs: Eggs add to the cake’s structure. This is a big cake, so you need 4 of them.
- Orange Juice: I promise this cake doesn’t taste like oranges! We’re using 2 Tablespoons, and it works so well to bring out the sweet-tart apple flavor. I love using orange juice with fall spices—it’s also the surprising ingredient in my pumpkin bread.
- Fresh Apples: I like to use a mix of sweet and tart apples.
Best Apples to Use
Firm apples are ideal for baking, and you may remember that if you’ve tried my apple crisp before. Avoid soft or mealy apples. For depth of flavor, it’s best to bake with a mix of sweet and tart apples. For this fresh apple cake, I usually use about 1 and 1/2 Honeycrisp apples and 1 Granny Smith apple.
- Tart apples I love to bake with: Granny Smith (in my opinion, this is the best overall apple for baking), Braeburn, Jonathan, and Pacific Rose
- Sweet apples I love to bake with: Jazz, Pazazz, Honeycrisp, Pink Lady/Cripps Pink, and Fuji
For a detailed list of my favorite apple varieties, and when to use each, you can visit my post The Best Apples for Baking.
Peel & cut the apples into 1/2-inch chunks, just like we do for apple turnovers. You need about 3 cups (360g) of apple chunks:
No Mixer!
Since we’re not creaming butter, you don’t need a mixer. Grab a big bowl for your dry ingredients, a medium bowl for your wet ingredients, combine it all, and then fold in the apples.
It will seem like too many apples. It’s not, I promise!
Topping Fresh Apple Cake
Today’s fresh apple cake is so moist and flavorful, like a lighter, spongier version of apple cinnamon bread. But here are some optional toppings… because who doesn’t love an accessory?!
If you’re looking to add some extra flair and sweetness to your fresh apple cake, I guarantee no one will turn down a slice smothered in the buttery brown sugar glaze. It’s the same exact glaze I use for this apple Bundt cake (just added a bit of salt), and it gives the cake a caramel-apple flavor profile.
I also love this cake with a dusting of confectioner’s sugar (pictured above), just like I enjoy serving my baked apple cider French toast. Note that the confectioners’ sugar will melt and disappear into the cake after a few hours, so it’s best to do this right before serving. Other topping suggestions:
- Drizzle with salted caramel sauce, just like I do on these apple cinnamon scones. Apples + salted caramel = a match made in heaven.
- Spread some apple butter on a slice, for extra-deep apple-cinnamon flavor.
- Add brown butter icing from these apple blondies.
- Slather on a layer of salted caramel frosting—if you’d really like to indulge your sweet tooth.
If you’re really feeling the fall vibes, serve it with a glass of honeycrisp apple sangria!
I hope you LOVE this!
Print
Fresh Apple Cake
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours
- Yield: serves 12
- Category: Cakes
- Method: Baking
- Cuisine: American
Description
You’ll love this easy sheet cake recipe for tender and moist fresh apple cake. The pictures above include a few photos of the cake with a dusting of 2 Tablespoons (15g) confectioners’ sugar and some include a buttery brown sugar glaze. The glaze recipe is included below.
Ingredients
Cake
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon EACH ground ginger & allspice
- 1 cup (240ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 cup (240g) unsweetened applesauce
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) orange juice
- 3 cups (360g) peeled chopped apples (1/2-inch chunks, about 2–3 large apples)
Optional: Brown Sugar Glaze
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (120ml) heavy cream
- small pinch of salt
- 1/2 cup (60g) confectioner’s sugar, sifted
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan.
- Make the cake: Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice together in a large bowl. Set aside.
- Whisk the oil, granulated sugar, brown sugar, applesauce, eggs, vanilla extract, and orange juice together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the chopped apples until combined. It will seem like a lot of apples and that’s ok!
- Pour and spread batter evenly into the prepared pan. Bake for 45–50 minutes. Baking times vary, so keep an eye on it. Around the 30-minute mark, loosely tent with aluminum foil to prevent over-browning. The cake is done when a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and set the pan on a wire rack. Allow to cool for at least 30 minutes before topping or serving.
- Right before serving, you can top the slightly warm cake with a dusting of 2 Tablespoons (15g) confectioners’ sugar or make the brown sugar glaze in the next step.
- Make the glaze: As the cake cools, prepare the brown sugar glaze. Combine the butter, brown sugar, heavy cream, and pinch of salt in a medium saucepan over medium heat. Stir constantly until the butter has melted, and then stop stirring and let the mixture come to a rapid boil. Boil for 1 minute. Turn the heat down to low, give it a quick stir, and let simmer for 1 minute. Remove from heat and whisk in the sifted confectioners’ sugar. Allow glaze to cool and slightly thicken for at least 20 minutes. Spoon glaze over the cake right before serving. (Cake can still be warm when glazing.) If your glaze thickened up too much as it cooled, warm in the microwave for 15 seconds and stir until smooth.
- The cake (glazed, dusted, or plain) can be served warm or at room temperature. Cover leftovers and store at room temperature for 2 days or in the refrigerator for up to 5 days. If you topped with a dusting of confectioners’ sugar, note that the sugar will melt and disappear into the cake after a few hours.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Thaw overnight in the refrigerator, and bring to room temperature before serving. Continue with step 6.
- Special Tools (affiliate links): Glass 9×13-inch Pan or Metal 9×13-inch Pan | Glass Mixing Bowls | Whisk | Rubber Spatula | Cooling Rack | Fine Mesh Sieve (for confectioners’ sugar topping) | Medium Saucepan (for glaze topping)
- Can I replace or reduce the oil? Vegetable oil is the best option for this cake. You can replace with a neutral-flavored oil such as avocado oil or canola oil. Feel free to use melted refined coconut oil (refined doesn’t have much of a coconut flavor) and make sure every other ingredient in the cake batter is room temperature, so the oil doesn’t solidify. Do not replace with melted butter because the cake will taste dry. You can replace a small amount of the oil with applesauce if needed, but keep in mind that the cake will begin to taste dry/rubbery the more oil you replace.
- Orange Juice: If you don’t have orange juice, you can substitute apple juice, apple cider, or any type of milk. I don’t recommend using lemon juice in this recipe.
- Apples: For depth of flavor, it’s best to bake with a mix of sweet and tart apples. For this fresh apple cake, I usually use about 1 and 1/2 Honeycrisp apples and 1 Granny Smith apple.
- Layer Cake: Grease 3 8-inch or 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide batter between the 3 round cake pans. Bake for around 26–32 minutes, depending on which size pan you used. The cakes are done when a toothpick inserted in the center comes out clean. The brown butter cream cheese frosting used on this banana layer cake would be very tasty on this cake.
- Bundt Cake: Try my recipe for glazed apple Bundt cake.
- Cupcakes: Try my recipe for apple cupcakes.
Reader Comments and Reviews
I loved this recipe! Had unexpected guests and found this recipe while searching for a sweet dish using ingredients on hand. I halved the recipe and baked in a 8X8 glass pan. I didn’t have applesauce. Microwaved sliced apples, mashed it and used that instead. Used a mixture of granny smith and fuji apples. Topped with some chopped pecans. Baked it for about 60min till the toothpick came out clean. Definitely adding it to my favorite recipes! Thank you!
I planning on making this apple cake for a family picnic on Father’s Day. Wondering if the this apple cake will go ok with a cream cheese icing. Thoughts?
Hi Renee, cream cheese frosting would be incredible here!
Brilliant apple cake , so easy to make , very light and yummy I will put some in freezer if any left
I want to make this cake. I have apples that I cooked for an apple pie but want to make the cake. Can use the apples that I cooked with sugar cinnamon? The apples are still crunchy. Ty
Hi Linda, you can certainly give it a try, but we fear that apples that have been cooked down already will end up quite mushy in the cake. For best results, we’d recommend sticking with fresh, firm apples.
Looking forward to making this cake. Do you have a suggestion for how to make the glaze dairy free for an allergic friend? Thanks!
Hi Tara, you could skip the glaze and use a dusting of confectioners’ sugar (still delicious and plenty sweet!). Or, you could try the glaze from these apple blondies and try a plant-based butter and dairy-free milk.
Hi Tara! I normally make this cake just the way the recipe says but i was recently visiting a friend who is severly lactpse intolerant. I made the glaze with Silk brand Heavy Cream alternative (its dairy free) and Country Crock Plant Based Butter (also dairy free). It turned out perfect and i could notice a difference between when i make it normally or dairy free. It was so good they requested a 2nd batch and this time i used Violife Plant Based butter which also worked (but i preferred the Country Crock version!). Hope this helps!
Turned out perfect, but did have to adjust baking time. Took an hour to bake
I’ve tried baking your crumb cake in a glass pan and it did NOT work, it took way longer to cook and the texture was awful. With other recipes I’ve also had issues when baking them in glass pans. So i’m a bit worried to try that, should I just go for metal pan or are you confident the glass works as well?
Hi Jo, if metal works best for you, you can certainly use a metal baking pan here!
Tried this for the first time today, and it won’t be the last. Absolutely delicious! I may go heavier with the cinnamon and ginger for personal taste. So glad I found this recipe!
Hi I love Sallys recipes but how important are the spices in this recipe? I don’t know what is allspice here in Europe/asia?
Hi Stan, the spices are important for flavor, but if you don’t have all spice available, you can just use more of any of the other spices called for in this cake.
9×13 pan timing isn’t listed on the recipe…or at least I can’t find it. How long should it take?
Hi Pam, see step 4: “Bake for 45–50 minutes. Baking times vary, so keep an eye on it. Around the 30-minute mark, loosely tent with aluminum foil to prevent over-browning. The cake is done when a toothpick inserted in the center comes out clean.”
This is really delicious! I had some spare Granny Smith apples so searched Sally’s recipes for some ideas. I didn’t have applesauce so I substituted buttermilk, and reduced the sugar to one cup. It turned out perfectly! Delicate, soft crumb and not too sweet. I’ll definitely make it again.
A generous 3 stars….
After so many glowing reviews I thought I would give this recipe a try for our family Sunday dinner. I followed the directions, measurements, and ingredients exactly as listed, even scooping and leveling the flour as suggested. The cake turned out VERY dense and heavy. There was no lightness to the crumb and it was very thick despite using a 9 x 13 dish. I was expecting more of a spice flavor but even that was lacking. Maybe it would have been better straight out of the oven and served warm. I had to make it in the morning for dinner in the evening. Everyone agreed, this recipe left much to be desired and I am sure there are better apple cake recipes out there. This one isn’t it. Hoping to save someone else the time by sharing my experience.
holy crap! i just needed to use up some apples and eggs and stumbled onto this recipe. it’s genuinely so good. i did replace the orange juice w lemon juice bc i figured it was just for zest and that worked perfectly. it tastes just like apple donuts and is so moist
Can you use this batter for quick bread loaves?
Hi Anita, we’d recommend our similar apple quick bread recipe instead!
Fantastic cake. Enjoyed by all last week and stuck exactly to your recipe. Am baking another one this weekend and would like to add plump raisins. Do I need to reduce apples or increase other ingredients to allow for the raisins please?
Hi Mike, we’re so glad it was a hit! You can add up to 1 cup of raisins to this batter. No need to reduce the apples. Enjoy!
Ha! Just a note, did not have any apple sauce to hand so I substituted with Greek yogurt! So so good
I can’t say how amazing this cake is!! Moist, sweet and really satisfying. Easy to put together
what are the nutrition facts?
Hi Maria, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Can I use frozen apples and if so do I need to the them first or adjust anything? Also I only have sweetened applesauce. Can I just cut back on the sugar?
Hi Kristi, We haven’t tested this recipe with frozen apples, but also fear they may release too much liquid. We would stick with fresh if at all possible for best results!
I wanted to halve this recipe. Baked in an
8 x 8 square glass pan for 27 minutes. Toothpick came out clean but looked soft. Took it out anyway, but when we had it later in day, it really was not cooked through. I also used gluten-free flour but don’t think this had anything to do with it. I’ve made the full recipe before and it’s perfect.
Hi Betty, I’m sorry to hear it didn’t turn out as well when you halved the recipe. I recommend baking it for longer next time, and in addition to the toothpick test, lightly press on the surface of the center of the cake with a finger and make sure it springs back, which will help you know the middle has cooked through.
I’m a big fan of you ms.sally! absolutely adore ur recipes
i just have a question, does the applesauce you mentioned have a recipe? cause it’s not available in my country in grocery stores and i read a comment you said it changes the flavor if i substitute it with mashed banana and yogurt, so can i make applesauce myself? or can i use mashed apple instead?
Hi Naghmeh, we don’t have a recipe for applesauce, but you definitely could make your own!
Hello! I want to use a 8″ roumd pan ( as thats what i have at present) ,If I half this recipie will it turn out ok in an 8″ pan?
Hi Sahar, half of this batter *might* work in an 8 inch round pan, but we haven’t tested it. It may be too much batter (how tall are the sides of your pan?). We’re unsure of the bake time needed but let us know if you try!
Hi, can I add chocolate to this recipe?
Hi Diana, we haven’t tested this recipe with any chocolate and are not sure what to recommend for how to incorporate it, but if you try it, let us know how it turns out!
SALLY pls respond’
I have been waiting. I need to to this in HALF. Had job stolen and need to do recipe in half for me an my friend. One of your readers said he did it in a 8″ pan but did not say for how long and how he did the recIpe in HALF. pLS RESPOND TODAY INDLY
Hi Karen, this recipe halved should work well in a 9-inch or 8-inch square pan. We’re unsure of the bake time, but it will be a bit shorter. Keep a close eye on it and use a toothpick to test for doneness. Enjoy!
Can I add walnuts to apple cake recipe
Hi Jenny, you definitely can! Enjoy!
I am making this cake and just wanted to let you know that vanilla was left off the list of ingredients. I am assuming 1 teaspoon!
Hi Diane, the vanilla extract is showing up for us—can you double check or try refreshing your page? Correct, it is 1 teaspoon. Hope you enjoy the cake!
I measure 180 g of applesauce to be about 2/3 cup and 1 cup to weigh 250 g. So could you please confirm which to use? Love your recipes, thanks!
Hi Margot, is your applesauce on the thicker side? Gram measurements are always more accurate, so we’d recommend using 180g of applesauce. Hope you enjoy the cake!
Can I glaze 24 hours before serving?
Hi Leslie! The glaze may melt into the cake a little (which is delicious), but should be fine to glaze ahead of time.
As usual, another great recipe. I used McIntosh apples as that was what I had on hand and they needed to be used. I only had one of those “lunchbox” applesauces so for the rest I used apple butter. Holy smokes…this recipe is hand me down worthy!! No powdered sugar on hand so I made a simple caramel sauce. Thanks for sharing all your knowledge, your site is now the 1st I go to in search of something new to add to my recipe box.
I just made this today and somehow missed putting in the 1 c. granulated sugar. Also subbed more applesauce for half the oil. Cake is still good, albeit not very sweet. :o)
First homemade cake I made turned out great
Apple sauce is not available, what can I use instead
Hi Nuha, applesauce adds a lot of flavor so we wouldn’t leave it out unless absolutely necessary. If you’re in a pinch, you can substitute mashed banana but the flavor will obviously change. You can try 1/2 mashed banana and 1/2 yogurt/sour cream though!