Introduction

This fresh apple cake is moist, flavorful, and topped with a luscious cream cheese frosting that makes every bite irresistible. Made with simple ingredients and fresh grated apples, it’s a perfect dessert to share with family and friends any time of the year.

A close-up of a single slice of carrot cake on a white plate, showing two layers of moist, textured, light brown cake with visible bits of carrot and nut pieces. Between the cake layers is a thin spread of creamy white frosting. The top layer is smoothly covered with a thick, creamy white frosting decorated with gentle swirls. The scene is set against a softly lit white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (spooned & leveled)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (heaping if you love spice!)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
2 cups grated apples (about 2 medium Granny Smiths, peeled)
1/2 cup chopped walnuts (optional)
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar (sift if lumpy)
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Step 2: In a bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
Step 3: In another large bowl, beat the softened butter and granulated sugar together until pale and fluffy, about 2 minutes.
Step 4: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender.
Step 6: Gently fold in the grated apples and chopped walnuts, if using, until evenly distributed.
Step 7: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Step 8: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
Step 9: To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
Step 10: Gradually add the sifted powdered sugar and vanilla extract, beating until the frosting is silky and spreadable. Adjust consistency with a teaspoon of milk if needed.
Step 11: Spread the cream cheese frosting evenly over the completely cooled cake.
Step 12: Slice and serve. Enjoy the perfect blend of spiced apple cake and creamy frosting!

Tips & Variations

Use Granny Smith apples for a tart-sweet balance, or Honeycrisp for a sweeter flavor.
Make sure eggs and butter are at room temperature for a smooth batter.
Squeeze grated apples in a clean towel to remove excess juice and avoid soggy cake.
If frosting is too thin, add more powdered sugar; if too thick, add a little milk.
Try swirling caramel sauce into the batter before baking for pockets of sweetness.
Swap walnuts for toasted pecans to add a different crunch.
Add a pinch of cardamom to the batter for warm, floral notes.
Incorporate orange zest into the frosting for a bright, citrus twist.

Storage

Due to the cream cheese frosting, store the cake tightly covered in the refrigerator for up to 3-4 days. For best flavor, let slices come to room temperature for about 15 minutes before serving. The cake can also be frozen without frosting for up to 3 months; frost fresh after thawing.

How to Serve

A close-up of a slice of carrot cake on a white plate, featuring two thick layers of moist, brown cake with visible small bits of carrot and nuts inside. Between these layers, there is a thin layer of creamy white frosting, matching the thick and smooth frosting spread on top with soft ridges and swirls. The cake's texture looks crumbly yet dense, and the lighting highlights the cake's moistness and the frosting's rich creaminess. The background is softly blurred with warm light, and the whole scene sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use oil instead of butter in the cake?

Yes, you can substitute vegetable oil, which will make the cake slightly denser and moister. Melted coconut oil works too but will change the texture to be more like a pound cake. Butter gives the classic homemade taste and texture.

Can I freeze this apple cake?

The cake freezes well if wrapped tightly without frosting, for up to 3 months. The cream cheese frosting does not freeze well and can become grainy after thawing, so it’s best to frost the cake fresh after freezing.

Irresistible Fresh Apple Cake with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.8 from 89 reviews

A moist and flavorful fresh apple cake topped with a silky cream cheese frosting, blending the tartness of Granny Smith apples with warm cinnamon and a hint of vanilla. Perfect for dessert or a special treat any time of year.

Author: Ella
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Apple Cake:

2 cups all-purpose flour (spooned & leveled)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (heaping for more spice)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract (real)
2 cups grated apples (about 2 medium Granny Smiths, peeled)
1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened (full-fat preferred)
1/4 cup unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract

Instructions

Prepare the cake batter: Preheat the oven to 350°F (175°C). In a bowl, whisk together flour, baking soda, salt, and cinnamon until evenly combined. In a separate large bowl, beat the softened butter and granulated sugar with a hand mixer until pale and fluffy, about 2 minutes. Add the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract. Gently fold the dry ingredients into the wet mixture just until combined to avoid a tough cake. Finally, fold in the grated apples and chopped walnuts (if using) with a spatula, blending carefully.
Bake and cool the cake: Pour the batter evenly into a greased and floured 9×13-inch baking pan. Smooth the top and bake for 30-35 minutes, checking doneness with a toothpick inserted into the center; it should come out with moist crumbs but no wet batter. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely for at least 1 hour. Cooling fully prevents the frosting from melting.
Make the cream cheese frosting: While the cake cools, beat the softened cream cheese and butter together until smooth and lump-free. Gradually add the sifted powdered sugar, mixing continuously until creamy. Add the vanilla extract and combine fully. Adjust frosting consistency by adding milk a teaspoon at a time if too thick, or more powdered sugar if too thin.
Frost the cake and serve: Spread the cream cheese frosting evenly over the completely cooled apple cake using a spatula. Slice using a knife warmed under hot water for clean edges. Serve at room temperature for the best flavor experience.

Notes

Use fresh, crisp apples like Granny Smith or Honeycrisp for the best texture and flavor.
Room temperature ingredients (eggs, butter, cream cheese) are essential for smooth blending and proper cake texture.
Squeeze grated apples gently in a clean towel to remove excess juice to prevent soggy cake.
If frosting is too runny, chill the bowl for 15 minutes and whip again.
Store leftover cake covered tightly in the refrigerator due to cream cheese frosting; consumes within 3-4 days.
Freeze cake without frosting up to 3 months; frost only when ready to serve for best results.

Keywords: apple cake, cream cheese frosting, dessert recipe, moist apple cake, cinnamon apple cake, homemade cake