I perfected a Super Moist Apple Cake with just the right hint of spice and sweetness, and I’m saving one secret trick for the recipe that you’ll want to try.

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I never meant to call anything the Best Apple Cake Ever, but after a few happy mistakes I finally got one I can’t stop making. This Super Moist Apple Cake balances sweet and spice in a way that feels effortless, and the cinnamon slips into every bite so you notice it but it never shouts.

I fold in plenty of chopped apples so there’s a bright, juicy pop in the middle of each slice. It’s an Apple Cake Easy Quick that looks fancier than it is, kinda imperfect and a little lumpy, and honestly that’s what makes it irresistible.

Ingredients

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Apples: Tart sweet mix gives fiber, acidity and juicy pockets in cake.
All purpose flour: Structure backbone, adds carbs and keeps crumb tender if not overmixed.
Eggs: Bind and lift, add protein and moisture, help cake brown nice.
Sugars: Granulated sweetens, brown adds molasses warmth and a slight chewiness.
Cinnamon: Warming spice, big aroma, makes it feel cozy without adding calories.
Vegetable oil: Keeps crumb moist, tender, neutral flavor so apples shine through.
Sour cream or yogurt: Adds tang, richness and moisture, makes cake less dry.
Walnuts or pecans: Offer crunch, healthy fats, and a toasty bitter contrast to sweet.

Ingredient Quantities

2 cups (240g) all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves (optional)

3 large eggs, room temp

1 cup (200g) granulated sugar

1/2 cup (100g) packed light brown sugar

1/2 cup (120ml) vegetable oil

1/2 cup (120g) sour cream or plain yogurt

2 teaspoons vanilla extract

3 medium apples peeled cored and chopped (about 3 cups), use a tart sweet mix like Granny Smith or Honeycrisp

1 tablespoon lemon juice (to toss the apples)

1/2 cup chopped walnuts or pecans (optional)

Powdered sugar for dusting (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9 inch (23 cm) round pan and line the bottom with parchment, or grease and flour well; this makes removing the cake easy. Measure flour by spooning into the cup and leveling it, it’s important so the cake isn’t too dry.

2. Peel, core and chop about 3 medium apples into roughly 1/2 inch pieces (about 3 cups). Toss them with the 1 tablespoon lemon juice and a light dusting of flour so they don’t all sink to the bottom. Set aside.

3. In a bowl whisk together 2 cups (240 g) all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves (optional).

4. In a large bowl beat 3 room temperature eggs with 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until combined and slightly lighter. Add 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 g) sour cream or plain yogurt and 2 teaspoons vanilla extract, mix until smooth. Room temp eggs and sour cream help the batter hold air so the cake is moist.

5. Add the dry ingredients to the wet in two additions, folding gently with a spatula after each addition just until you can’t see streaks of flour. Don’t overmix or you’ll make the cake tough.

6. Fold in the prepared apples and 1/2 cup chopped walnuts or pecans if using, again gently so you don’t crush the fruit.

7. Scrape the batter into the prepared pan, smoothing the top. Bake at 350°F (175°C) for about 45 to 50 minutes, start checking at 40 minutes; a toothpick inserted in the center should come out with a few moist crumbs but not wet batter. Oven temps vary so use the toothpick test.

8. Let the cake cool in the pan on a wire rack for 10 to 15 minutes, then run a knife around the edge and invert onto the rack to cool completely. Dust with powdered sugar before serving if you want. Enjoy warm or at room temp, it keeps covered for a few days.

Equipment Needed

1. Oven preheated to 350 F (175 C)
2. 9 inch (23 cm) round cake pan plus parchment paper or enough to grease and flour it well
3. Mixing bowls, at least 2 one large for wet and one medium for dry
4. Measuring cups and spoons (and a kitchen scale if you like grams)
5. Whisk or electric hand mixer for beating the eggs and sugars
6. Rubber spatula for folding and scraping the bowl clean
7. Sharp knife, cutting board and a vegetable peeler for the apples
8. Small sieve or fine mesh strainer for dusting powdered sugar
9. Wire cooling rack and toothpick to test doneness and cool the cake

FAQ

How long and at what temperature do I bake the cake?

Preheat oven to 350°F (175°C) and bake in a 9 inch pan until golden and a toothpick in the center comes out with a few moist crumbs, about 45 to 55 minutes, oven times vary so check early.

What apples should I use, can I swap varieties?

Use a tart plus sweet mix like Granny Smith and Honeycrisp, avoid super watery ones like Red Delicious, Gala and Fuji work fine too. Toss the chopped apples with the lemon juice and if they seem very juicy pat them lightly with paper towel so the cake wont get soggy.

I dont have sour cream, what can I substitute?

Plain Greek yogurt is the best 1 to 1 swap, you can also use buttermilk (use a little less) or a mix of yogurt and a splash of milk, they keep the cake moist and tangy.

How do I prevent a dense or soggy cake?

Dont overmix the batter, fold in the apples gently so the flour stays tender, pat very wet apples dry, and make sure you bake long enough until a toothpick is mostly clean.

Can I make this ahead or freeze it?

Yes, bake and cool completely, wrap tight and freeze up to 3 months, thaw in the fridge overnight and warm in a low oven. The flavors actually improve a day after baking so it's great to make ahead.

Nuts or add ins, what works and any tips?

Chopped walnuts or pecans are delicious, toast them first for more flavor. You can also stir in raisins or a handful of chocolate chips, just dont add so much that the batter gets overloaded.

Best Apple Cake Ever Recipe Substitutions and Variations

Flour: swap the 2 cups (240g) all-purpose for whole wheat pastry flour 1:1 or a 1-to-1 gluten free baking blend (use 240g). Whole wheat pastry gives a slightly nutty, denser crumb so add 1-2 tbsp milk if the batter seems dry.
Sugars: use coconut sugar 1:1 for the granulated sugar and the brown sugar for a deeper caramel note, color will be darker. If you want to use honey or maple syrup instead, use about 3/4 cup liquid sweetener per 1 cup granulated sugar, reduce other liquids by ~3 tbsp per cup swapped, lower oven temp by 25°F and add about 1/4 tsp baking soda per cup of liquid sweetener to control browning.
Fat: replace the 1/2 cup vegetable oil with 1/2 cup melted butter for richer flavor, same measure. To cut fat, use 1/2 cup unsweetened applesauce instead, cake will be moister and a touch denser so you might reduce sugar by 1-2 tbsp.
Sour cream or yogurt: if none on hand use 1/2 cup buttermilk (same volume) or 1/2 cup full fat ricotta thinned with a splash of milk. Buttermilk keeps the crumb tender and reacts well with the baking soda so no other changes needed.

Pro Tips

1) Let it rest, honestly. If you can wait till the next day the spices and apples meld and the cake slices way cleaner, so wrap it tight and chill or keep at room temp.

2) Want more flavor, not just oiliness? Swap half the vegetable oil for melted unsalted butter, cooled a bit. It gives a richer crumb without messing up the texture.

3) Toast the nuts first and cool them, then fold in at the end. Also sprinkle a little turbinado or coarse sugar mixed with cinnamon on top before baking for a crunchy, pretty crust.

4) To stop the apples from sinking or making the batter too wet, pat them a bit dry and toss them with a couple tablespoons of the dry mix or a teaspoon of cornstarch, not too much though or the cake gets gummy.

5) Watch the bake, every oven’s different. Start checking around 35 to 40 minutes, rotate the pan if your oven has hot spots, and if the top browns too fast, loosely tent with foil for the last 10 minutes.

Best Apple Cake Ever Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected a Super Moist Apple Cake with just the right hint of spice and sweetness, and I'm saving one secret trick for the recipe that you'll want to try.

Servings

servings

Calories

334

kcal

Equipment: 1. Oven preheated to 350 F (175 C)
2. 9 inch (23 cm) round cake pan plus parchment paper or enough to grease and flour it well
3. Mixing bowls, at least 2 one large for wet and one medium for dry
4. Measuring cups and spoons (and a kitchen scale if you like grams)
5. Whisk or electric hand mixer for beating the eggs and sugars
6. Rubber spatula for folding and scraping the bowl clean
7. Sharp knife, cutting board and a vegetable peeler for the apples
8. Small sieve or fine mesh strainer for dusting powdered sugar
9. Wire cooling rack and toothpick to test doneness and cool the cake

Ingredients

2 cups (240g) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional)
3 large eggs, room temp
1 cup (200g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/2 cup (120ml) vegetable oil
1/2 cup (120g) sour cream or plain yogurt
2 teaspoons vanilla extract
3 medium apples peeled cored and chopped (about 3 cups), use a tart sweet mix like Granny Smith or Honeycrisp
1 tablespoon lemon juice (to toss the apples)
1/2 cup chopped walnuts or pecans (optional)
Powdered sugar for dusting (optional)

Directions

Preheat oven to 350°F (175°C). Grease a 9 inch (23 cm) round pan and line the bottom with parchment, or grease and flour well; this makes removing the cake easy. Measure flour by spooning into the cup and leveling it, it's important so the cake isn't too dry.
Peel, core and chop about 3 medium apples into roughly 1/2 inch pieces (about 3 cups). Toss them with the 1 tablespoon lemon juice and a light dusting of flour so they don't all sink to the bottom. Set aside.
In a bowl whisk together 2 cups (240 g) all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves (optional).
In a large bowl beat 3 room temperature eggs with 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until combined and slightly lighter. Add 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 g) sour cream or plain yogurt and 2 teaspoons vanilla extract, mix until smooth. Room temp eggs and sour cream help the batter hold air so the cake is moist.
Add the dry ingredients to the wet in two additions, folding gently with a spatula after each addition just until you can't see streaks of flour. Don't overmix or you'll make the cake tough.
Fold in the prepared apples and 1/2 cup chopped walnuts or pecans if using, again gently so you don't crush the fruit.
Scrape the batter into the prepared pan, smoothing the top. Bake at 350°F (175°C) for about 45 to 50 minutes, start checking at 40 minutes; a toothpick inserted in the center should come out with a few moist crumbs but not wet batter. Oven temps vary so use the toothpick test.
Let the cake cool in the pan on a wire rack for 10 to 15 minutes, then run a knife around the edge and invert onto the rack to cool completely. Dust with powdered sugar before serving if you want. Enjoy warm or at room temp, it keeps covered for a few days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.