Irresistible Fresh Apple Cake with Cream Cheese Frosting Recipe
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.
- 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
