Moist Apple Cake Recipe

Whenever I think about fall, cozy kitchens, and the aroma of baking, one dessert always comes to mind—apple cake. There’s something about the tender crumb, the warm sweetness of cinnamon-spiced apples, and the subtle hint of vanilla that makes this cake feel like a hug on a plate. I first tried making this recipe a few years ago when I had an overabundance of Granny Smith apples from my backyard tree. I wanted something simple, comforting, and just a little indulgent without feeling too heavy. The result? A moist, flavorful apple cake that quickly became a family favorite.

Baking it is almost therapeutic. The soft thud of apples being chopped, the gentle folding of batter, and the sweet, buttery aroma filling the house—it’s the kind of recipe that turns a regular afternoon into a memory. Whether you’re making it for a special occasion or just because, this apple cake is simple enough to whip up on a weekday yet impressive enough for weekend guests.

It’s not just a dessert; it’s the kind of cake that brings people together. I’ve served it for birthdays, brunches, and even spontaneous coffee breaks with friends, and every single time, the first comment is always, “This cake is so moist! What’s your secret?” Well, today I’m going to share that secret with you.

Why I Love This Recipe

this …

What makes this apple cake special isn’t just the apples, though they are essential. It’s the balance of flavors, textures, and the love that goes into making it. The cake is incredibly moist, thanks to a combination of oil, yogurt, and a touch of brown sugar that keeps it tender even days after baking. The apples themselves contribute a natural sweetness and a soft, melt-in-your-mouth texture that elevates every bite.

Another reason I adore this recipe is its versatility. You can swap apple varieties depending on what’s in season—Granny Smith for tartness, Honeycrisp for sweetness, or Fuji for that perfect balance. You can also add walnuts or pecans for a little crunch, or even a swirl of caramel for a more decadent twist. Every time I make this cake, it feels like a new experience, even though the base remains reliably delicious.

This is the kind of recipe that doesn’t require fancy tools or ingredients. It’s approachable for beginners but satisfying for seasoned bakers. I love the reactions from my family—seeing the delight on their faces as they slice into a cake that is perfectly tender and full of flavor is priceless. It’s the recipe that proves simple ingredients, when combined thoughtfully, can create something extraordinary.

Ingredients for Moist Apple Cake

To make this apple cake, you’ll need a mix of pantry staples and fresh produce. The apples are, of course, the star of the show. I recommend using 3 medium-sized apples, peeled and chopped into small chunks. You’ll get the best flavor with a mix of tart and sweet varieties—Granny Smiths and Honeycrisps are my go-to.

For the dry ingredients, you’ll need all-purpose flour, baking powder, a pinch of baking soda, and a hint of salt. These ingredients help your cake rise perfectly while keeping it tender. Sugar is essential for sweetness, but I like using a combination of granulated and brown sugar; the brown sugar adds depth and a subtle caramel note.

The wet ingredients are where the magic happens. I use vegetable oil for moisture and a touch of unsweetened yogurt, which makes the crumb soft and slightly tangy. Eggs are essential for structure and richness, while vanilla extract adds warmth and fragrance. A sprinkle of cinnamon or mixed spice will give the cake that classic, comforting flavor.

For finishing touches, you can add a light dusting of powdered sugar or even a simple glaze. These extras are optional but make the cake feel extra special, especially when serving guests.

How Much Time Will You Need

This apple cake is surprisingly quick to put together, considering how impressive it tastes.

• Prep Time: About 20-25 minutes to peel and chop the apples, mix the batter, and prepare your pan.
• Cook Time: 50-60 minutes in the oven, depending on your oven and the size of your pan. You want a golden-brown top and a toothpick inserted in the center to come out clean.
• Cooling Time: At least 15 minutes before slicing, though I usually let it cool a bit longer to make serving easier.

From start to finish, you’re looking at roughly 1 hour and 30 minutes, including prep and cooling time. This makes it perfect for an afternoon baking session or a weekend treat.

How to Make This Moist Apple Cake

Step – 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to prevent sticking.

Step – 2: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and your choice of cinnamon or mixed spice. Set aside.

Step – 3: In a separate bowl, mix the sugar, brown sugar, oil, and eggs until creamy and well combined. Add the yogurt and vanilla extract and mix until smooth.

Step – 4: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; we want a light, tender crumb.

Step – 5: Gently fold in the chopped apples, ensuring they are evenly distributed throughout the batter.

Step – 6: Pour the batter into your prepared baking pan and smooth the top with a spatula. For a little extra touch, sprinkle some brown sugar or cinnamon on top.

Step – 7: Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.

Step – 8: Let the cake cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. Serve slightly warm or at room temperature.

Substitutions

One of the joys of this apple cake recipe is how flexible it is. You can swap out the yogurt for buttermilk or sour cream for a slightly tangier flavor. If you’re avoiding oil, melted butter works beautifully and adds richness. For a gluten-free version, try a 1:1 gluten-free flour blend—just make sure it includes a binding agent like xanthan gum.

Want to add a bit of crunch? Toss in some chopped walnuts, pecans, or even almonds. For a twist on flavor, a handful of raisins or dried cranberries pairs wonderfully with the apples. If you like a sweeter top, drizzle a light caramel glaze once the cake has cooled. These small tweaks can elevate your apple cake to a new level.

Best Side Dishes for Moist Apple Cake

While this apple cake is delicious on its own, pairing it with the right side dishes can make it feel like a complete treat.

• Vanilla Ice Cream: The classic pairing. The creamy coldness balances the warm, spiced cake perfectly.
• Caramel Sauce: A drizzle of caramel makes every bite extra indulgent without overpowering the cake.
• Whipped Cream: Light, fluffy, and subtly sweet, whipped cream adds an elegant touch for serving guests or family alike.

Serving and Presentation Tips

There’s something magical about how a simple cake can transform a table when served thoughtfully. I like to slice this apple cake into generous wedges and arrange them neatly on a rustic wooden board or a pretty cake stand. For a cozy, homey touch, dust a light layer of powdered sugar over the top. It gives the cake an inviting, bakery-fresh look without feeling overdone.

If you’re serving this for a special occasion, I love adding a few apple slices or a sprinkle of toasted nuts on top for a little extra flair. Pairing it with a side of whipped cream or a scoop of vanilla ice cream, as mentioned before, instantly elevates the experience. For coffee or tea gatherings, I often serve each slice with a small dollop of cinnamon-spiced cream or a drizzle of caramel sauce on the plate—it’s those tiny touches that make the moment feel special.

Presentation doesn’t have to be complicated. Even a simple cake plate, some fresh apple slices, and a light drizzle of glaze can make your apple cake the star of the table.

Tips and Tricks to Make This Recipe Even Better

Even though this apple cake is already delicious, I’ve learned a few tricks over time that take it to the next level.

• Use room temperature ingredients. Eggs and yogurt mix more evenly, giving you a smoother, more consistent batter.
• Don’t overmix the batter. Folding the dry ingredients gently helps keep the cake light and tender.
• Let the cake rest after baking. Allowing it to cool slightly in the pan before transferring ensures it holds its shape and doesn’t fall apart.
• Consider peeling only half of the apples if you like a slightly rustic texture with little bursts of apple skin. It adds color and flavor.
• For added aroma, lightly toast your nuts before adding them to the batter. Toasted nuts deepen the flavor profile beautifully.

These small adjustments make a noticeable difference, ensuring each slice is moist, flavorful, and perfectly textured.

Common Mistakes to Avoid

Even simple recipes can be derailed if a few common pitfalls aren’t avoided. Here’s what to watch for:

• Overbaking: Apple cake can dry out quickly if left in the oven too long. Keep an eye on it after 50 minutes and test with a toothpick.
• Too many mix-ins: While nuts or raisins are great, adding too many can weigh down the cake and affect the texture.
• Incorrect apple preparation: Chopping apples too large can make the cake uneven; too small can cause them to disappear into the batter. Aim for uniform 1/2-inch chunks.
• Skipping the spices: Cinnamon or mixed spice elevates the flavor. Leaving it out makes the cake taste flat.
• Not prepping the pan: A greased and floured pan ensures the cake releases easily and doesn’t stick.

Avoiding these mistakes keeps your apple cake moist, tender, and picture-perfect.

How to Store It

Storing apple cake properly ensures you can enjoy it for days without losing moisture or flavor.

• Room temperature: Wrap the cooled cake tightly in plastic wrap or store in an airtight container for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days. The cake may firm slightly but remains flavorful.
• Freezer: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge or gently at room temperature before serving.

Pro tip: If your cake feels a bit dry after refrigeration, a quick 10-second zap in the microwave softens it beautifully.

FAQ About Moist Apple Cake

What kind of apples work best in this cake?
I recommend a mix of tart and sweet apples, like Granny Smith and Honeycrisp. This combination balances flavor and keeps the cake moist.

Can I make this cake gluten-free?
Yes! Use a 1:1 gluten-free flour blend that includes a binding agent like xanthan gum. The cake will still be tender and flavorful.

Can I add nuts or raisins?
Absolutely. Chopped walnuts, pecans, or raisins can add texture and subtle sweetness. Just don’t overdo it; about 1/2 cup works perfectly.

Can I make this cake ahead of time?
Yes, it can be baked a day in advance. Store in an airtight container at room temperature. If serving the next day, lightly warm before slicing.

Can I use a different yogurt or substitute it?
You can use Greek yogurt for a thicker texture or swap it for sour cream or buttermilk. Each adds a slightly different tang and keeps the cake moist.

Print