Easy Apple Cake Recipe | Moist Fresh Apple Dessert Recipes & Simple Apple Treats
This apple cake seriously hits different. I had a few extra apples laying around and wanted something that felt cozy but wasn’t a whole production, and this recipe ended up being the perfect move. It’s soft, warm, and full of that classic apple flavor that just feels right no matter the season. The kind of dessert that makes your kitchen smell amazing before it even comes out of the oven.
What I love most is how simple it is. No fancy tricks, no weird ingredients, just real fresh apples and a few basics you already got in the pantry. If you’ve been googling around for apple recipes easy enough for any day, or just trying to figure out what to do with apples before they go bad, this cake is the answer. It’s one of those simple apple desserts that feels like you spent way more time on it than you actually did, which honestly is the best kind of recipe.
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 2 cups peeled and chopped apples (about 2 medium apples)
Step by Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. I like to line it with parchment paper too, because my kids tend to sneak slices and I don’t want it sticking anywhere.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon. Mixing the dry stuff first makes it easier to combine with the wet later and keeps everything fluffy.
Step 3: Cream Butter and Sugar
In a large bowl, beat the butter and sugar until it’s light and fluffy. I usually have one kid trying to “help” with this part, which is chaos, but somehow it still works. Add the eggs one at a time, then stir in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix just until smooth. Don’t overmix or your cake will be tough, trust me, I’ve done it before.
Step 5: Fold in the Apples
Gently fold in the chopped apples. You want them evenly distributed but don’t beat the batter too much.
Step 6: Bake the Cake
Pour the batter into your prepared pan and sprinkle some cinnamon on top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. The smell while it’s baking is the best part, honestly. It makes the house feel so warm and cozy.
Step 7: Cool and Serve
Let the cake cool for 10-15 minutes in the pan, then transfer it to a wire rack.
FAQs About Apple Cake
Can I use any type of apple for this cake?
You can, but I usually go for tart apples like Granny Smith or Honeycrisp. They hold their shape better when baking and balance the sweetness nicely. Sometimes I mix two types if I have them on hand.
Can I make this cake ahead of time?
Totally! I often make it a day before, let it cool completely, and store it in an airtight container. It actually tastes even better the next day because the flavors have time to meld together.
Can I freeze this apple cake?
Yes! I slice it into portions, wrap them tightly in plastic wrap, and then put them in a freezer bag. When I need a treat, I just thaw a slice at room temp or warm it in the microwave for a few seconds.
Can I make it gluten-free?
You can try swapping the flour for a 1-to-1 gluten-free blend. I haven’t done it myself yet, but most blends work fine. Just watch the baking time because sometimes it changes slightly.
How do I make it extra moist?
Using fresh apples is key, and I usually leave a little bit of juice when I chop them. Also, don’t overmix the batter or it can turn a little dense. I sometimes add a tiny bit extra milk if the batter looks too thick.
Apple Cake Recipe Card
Apple Cake
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan. I usually line it with parchment paper too to make removing the cake easier.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.
- Gradually add dry ingredients to wet mixture, alternating with milk. Mix until just smooth.
- Gently fold in chopped apples so they are evenly distributed.
- Pour batter into the prepared pan, smooth the top, and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10-15 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Tart apples like Granny Smith or Honeycrisp work best.
- Sprinkle cinnamon sugar on top before baking for a little extra crunch.
- Pairs well with a scoop of vanilla ice cream or whipped cream.
- Can be made ahead, stored in an airtight container, or even frozen in slices.
At the end of the day, this apple cake just delivers. It’s simple, cozy, and honestly way easier than it looks. If you’ve been trying to figure out what to do with apples or you just want something sweet without a ton of effort, this recipe pretty much checks every box. The texture stays soft, the flavor hits that perfect warm apple vibe, and it works for dessert, a random snack, or even breakfast if you’re living a little.
It’s one of those recipes you’ll probably save and come back to whenever you need something quick but still feels kinda special. Fresh apples make such a big difference, and once you try it, you’ll see why this is one of the best easy apple desserts to keep in your rotation. Simple, good, and super repeatable — that’s the whole point.
