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, just like these homemade apple fritters
- 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
So delicious and moist!! Hubby and kiddos loved it as well!
Could this be made in a loaf pan so I can eat it for breakfast and call it apple bread? Haha
Hi Ruth, we’d recommend using this apple cinnamon bread recipe instead — very similar, but the perfect amount for a loaf pan!
I made this yesterday with the brown sugar glaze. It’s good, the glaze is the best part the actual cake is fine BUT I don’t know I wanted something more. A couple of days ago I made Sally’s apple cinnamon bread and paired it with just a vanilla glaze (well actually a glaze from Broma apple fritter bread recipe) and the apple cinnamon bread with the basic glaze gave more of a cake/sweet/treat taste I wanted.
I really tried to explain that, trying to helpful for others. As is I would have Sally’s apple cake and serve as a snack cake with dusting of icing sugar but if I wanted a sweet treat, personally I’d go with another recipe.
Agree with this comment about the cake. Her apple cider donuts are to die for also
would pineapple juice work in place of the orange juice? thanks so much!
Hi Nan, we haven’t tried it, but let us know if you do!
Hi Sally
This is the second time I’m making this cake this week . Today we are taking it to a gathering. This is the best moist apple cake I have ever tasted. We serve it with cool whip . Thank you for this amazing recipe.
I made this exactly as directed and took to a family reunion. It was outstanding and many people asked for the recipe. It is so moist and delicious. The perfect fall dessert.
Hi! I really dislike oranges, just the smell makes me gag, so can I replace the orange juice with apple juice or something?
Thanks in advance!
Hi Feri, you can substitute apple juice, apple cider, or any type of milk.
Hi, I would like to make this recipe and I would like to make it with frozen apples. What do you recommend?
Hi Sonia, 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!
Is it still good without the glaze?
Hi Aurora, yes, absolutely. We will often serve it without icing with a dusting of confectioners’ sugar on top.
The apple cake came out perfect! Plus, I added 1 extra egg, since mine we’re so small and a half cup more apples, so I would not have them left over. I made a light glaze from reducing apple juice and adding some minimal powdered sugar.
I would have loved caramel frosting, cream cheese, or one of the brown butter ones, but went for less calories.
This is a totally wonderful baking site Sally!
Making something wonderful with pumpkin and cream cheese next!
I made the cake and glaze today and, it was awesome. 5 stars! Lots of flavor and super moist. I did not change or adjust anything. Thank you!
Could I bake this in an 11×17 pan for a larger crowd? Would one recipe work for a thinner cake? Perhaps 1.5 would be better?
Hi Anne! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Hi, I usually use all purpose Flour, but I have self rising Flour from a different recipe I made. I’m not that familiar with self rising, will it work just as well as the all purpose?
Hi Lucinda, we don’t recommend using self rising flour in this recipe. It would take additional recipe testing to ensure accurate results.
Thank you so much.
I greatly appreciate the effort you put into the recipes and that you share them with us.
Insane substitution question..
Would this work with canned pears?
Craving this but also need to use up these cans 😅
Hi Ang, I fear the texture of the pear would end up a little mushy, but we have not tested it ourselves!
Hello sally and team! I was so excited when i saw you had a recipe for apple cake ( as its my grandmas favourite!) I was wondering if i could put this in cupcakes? would the baking time differ?
Hi Evie, here is our similar apple cupcakes recipe instead!
Could you top this cake with the crumb topping from your apple crumb cake? Trying to get the crumb topping but with a moister/lighter cake (possibly still with the brown sugar topping). Thank you!
Hi Alice, We haven’t tested it that way but you could absolutely try the crumb topping from this apple crumb cake here. Let us know if you give it a try!
I am going to make this cake, but will be adding pecans. My mother had a similar recipe, but had nuts in it, which I loved. This has apple sauce, which mom’s did not. Looks to be a winner!
Do you think lining the 9 x 13 with parchment would work? Would like to lift it out to cut into squares for easier serving.
Thanks!
Hi Susie, you can certainly line the pan with parchment for easier release. Enjoy!
Is there a substitute you recommend for applesauce?
Hi Summer, you could try yogurt, but the results may vary!
Can I make the batter and let it sit in the fridge overnight until I want to bake it? Maybe wait to put the apples in until baking?
Hi Lillie! Cake batter should be baked quickly after mixing together. See Notes after the recipe for our recommended make-ahead instructions!
This cake is SO good! Can it be baked in two loaf pans? If so, how long would you bake them for?
Hi Hannah, we’d recommend using this apple cinnamon bread recipe instead — very similar, but the perfect amount for a loaf pan!
This was amazing!! We did make some substitutions- I didn’t have applesauce so I subbed canned pumpkin and didn’t have orange juice so I used apple cider. 10/10!
Does it make a difference if one applies the brown sugar glaze to the cooled cake the night before serving rather than just before serving?
Hi Jane, we prefer to top the cake with the glaze right before serving so that it is still warm. It will set over time, but if that’s not a concern, you can certainly top it the night before. Hope it’s a hit!
Can I use buttermilk in the glaze instead of heavy cream?
Hi Alexa, you could, but it may have a tangy flavor.
Is this recipe better on day 1 or day 2? I know a lot of recipes need time for the flavors to really meld & settle. Thanks!
Either works for this cake, Julie!
If I substitute gluten free flour will it turn out the same?
Hi Diana, we haven’t tested it, but you might have success experimenting with a gluten-free all-purpose flour like Bob’s Red Mill or Cup4Cup. But you should always expect to have a different result if you substitute ingredients. If you give anything a try, we’d love to know how it goes for you!
This works out fabulous with gluten free flour! The only difference is it needs a touch longer bake time.
If I make this cake on a Sunday (with the glaze), will it be delicious to take to work on Monday? Or would skipping the glaze and doing just a sugar dusting be better? Thanks!
Hi A, you can do it either way! The glazed cake is still delicious the next day. Hope it’s a hit!
Can you leave out overnight without refrigerating?
Hi Becky, Yes, you can store the cake covered at room temperature for 2 days or in the refrigerator for up to 5 days.
How thick should the glaze be?
I would like to bake this cake for Rosh Hashanah and would like to add honey to be representative of the holiday. Should I add honey to the batter or glaze? Could honey replace the orange juice in the cake batter?
Hi Randi, how about a nice honey glaze on top? Sally has made this one before and says it’s fantastic: https://www.southernliving.com/recipes/honey-glaze
I just made that honey glaze tonight with the Bundt version of this cake for Rosh Hashanah. Delicious! Thank you for that suggestion! A sweet new year to Team Sally!
Is there an egg replacement you recommend for this recipe? I have an egg allergy, but I would love to make this!
Hi Jessica, we haven’t tested this cake with any egg substitutes, so we’re unsure what might work best. Let us know if you do any experimenting!
Could this recipe be baked in a bundt pan? I’d like to make it for a friend’s birthday and think it would look more festive.
Hi Helen! Here’s our Apple Bundt Cake recipe 🙂
Thank you. If it isn’t adaptable I’ll bake the 9×13″ version – I like the idea of the addition of apple sauce rather than yogurt. But I will make the sauce; it sounds delicious. Thanks for replying so quickly. Helen
Hi Sally and Team! Could this be adjusted to make in a traditional 9″ tube pan for a Rosh Hashanah crowd? Alternatively, is there a non-dairy filling that would be good if made as a layer cake? Thank you so much!
Hi Jessica, we’d use our Apple Bundt Cake recipe instead!
Have made this before and it’s delicious! Do you think I could do it with peaches instead of apples?
Hi Sara, here is our peach cake instead!