This apple cake comes out super moist and light each and every time. The batter is also made all in one bowl making for one crazy easy baking recipe!
If you’re not in the mood to bake a cake that feels like a science experiment, you’re in the right place. Not only is this apple cake super low maintenance, but it’s also super moist, light, and full of flavor. Top it with a scoop of vanilla ice cream for dessert or serve it alongside a cup of coffee for breakfast.
Love apple recipes? Check out our roundup of the 8 Best Apple Dessert Recipe.
The Best Kinds of Apples for a Cake
While there are a ton of delicious apples out there, just four varieties stand out when it comes to making the best apple cake. Feel free to use one or a combination of a few!
- Granny Smith Apples – Granny Smith Apples tout a bright green peel and a white flesh that’s tart and tangy.
- Honeycrisp Apples – Honeycrisp apples have beautiful red skin that’s speckled with yellow and ultra-juicy and sweet flesh.
- Fuji Apples – Fuji apples also have red and yellow skin with a flesh that almost resembles the taste of fresh-pressed apple juice.
- Gala Apples – Gala apples have bright red skin and creamy flesh that touts notes of vanilla.
Hot Tip: Swap the apples out for pears if you’d like! Just make sure they aren’t too ripe to the point where they won’t grate well.
How to Make Moist Homemade Apple Cake
While you can make this apple cake without an electric stand mixer or hand mixer, the process is that much easier if you do have one.
- Combine the Wet Ingredients: First, beat the large eggs, sugar, oil, teaspoon vanilla extract, and salt in the bowl until the mixture is fluffy.
- Add the Dry Ingredients: Next, add the all-purpose flour and baking powder in small portions.
- Grate the Apples: Using the large side of a cheese grater, grate the peeled apples and fold them into the cake batter.
- Prepare the Baking Dish: Spray a bundt pan or baking dish with cooking oil. Pour the cake batter into the pan.
- Bake It: Bake the cake in the oven at 325°F for about 50 minutes or until the toothpick comes out clean. Remove the cake, allow it to cool at room temperature on a wire rack, slice, and enjoy!
3 Tips for the Tastiest Apple Cake
To get that perfect light and airy texture, follow this handful of tips.
- Sift the dry ingredients. To get a nice, consistent texture throughout the cake, sift the dry ingredients before incorporating them. Dry ingredients tend to have a propensity to get lumps, which can make portions of your cake drier.
- Beat the wet ingredients until fluffy. You’ll want to beat the egg mixture until fluffy before adding in the dry ingredients. This gives the cake its signature, airy texture!
- Take the time to grate the apples. Some apple cakes require you to chop the apple into cubes, but we find grating the apples to be so much more effective in creating a killer texture. It’s worth the extra labor!
- Decorate the cake. For a pretty decoration and a bit of extra sweetness, you can dust the cooled cake with powdered sugar or even coat it with a powdered sugar glaze.
Hot Tip: Add cinnamon to the batter during the fall for a little spice.
Storage Best Practices
Consider this apple cake a triple threat – it stores well on the counter, fridge, and freezer. Here’s all you need to know.
- Room Temperature: Keep it stored in an airtight cake container on the counter for 4-5 days. This will keep it from drying out!
- Refrigerator: If you’d like to have the cake on hand for up to 2 weeks, keep it stored in the fridge in an airtight container. It’s best to keep it whole in the fridge versus in individual slices, as this helps the cake retain more moisture.
- Freezer: To freeze the cake, wrap it tightly in plastic wrap and aluminum foil after it’s cooled down completely. Pop it in the freezer whole for up to 3 months. To thaw, leave it in the fridge overnight or on the counter for a few hours.
Can you leave apple cake out overnight?
You can leave apple cake out overnight. Just make sure that it’s wrapped in plastic wrap or stored in an airtight container.
What ingredient makes apple cakes fluffier?
A combination of ingredients helps to make apple cakes fluffier. These include creamed butter and sugar, baking powder, and eggs.
What icing is best for apple cake?
A simple powdered sugar frosting or cream cheese frosting goes well on apple cakes. Whip up your favorite recipe and slather it on top of the cake once it cooled down to room temperature.
How do you make apple cake moist?
The key to making apple cake moist is using oil over butter for the main fat. Contrary to popular belief, oil-based cakes tend to be more moister than butter-based cakes.
Can you make an apple cake with whole wheat flour?
You can make an apple cake with whole wheat flour, but the texture will likely turn out a bit dense. It’s better to use half white flour and half whole wheat flour instead.
More Tasty Apple Recipes to Try
- Easy Apple Crisp – Stewed apples with a streusel topping
- Apple Fritters – Fried apple donuts
- Quick Apple Tarts – Puff pasty with fresh apples on top
- Sharlotka – 5-ingredient Slavic apple cake
- 2 cups grated apples about 4 medium apples
- 4 eggs
- 1 1/2 cups sugar
- 1 cup oil light olive, coconut or avocado
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 pinch salt
- oil for baking pan
- Combine together eggs, sugar, oil, vanilla extract and salt in the bowl of a stand mixer and beat until the mixture is fluffy.
- In small portions, mix the flour and baking powder into the egg mixture.
- Peel and grate the apples on the large side of a cheese grater. Mix the apples into the cake batter.
- Spray the baking dish with oil. Pour the cake batter into the pan. Bake at 325°F for about 50 minutes or until the toothpick comes out clean.
- Remove the cake from the pan and let it cool to room temperature. Enjoy!
Based on the comments, do you use 2 cups of grated apples or 3 to 4 cups of grated apple?
Hi Kat, I recommend 2 cups of grated apples, which is about 4 medium sized apples. I hope this answers your question! Wishing you the best of luck!
Looking forward to making this today.... Hitting Whole Foods in the morning to get what I don't have on hand. Stay tuned...
Hi Robert, I hope you love this recipe! I am excited to hear your thoughts on it. Wishing you the best of luck!
Just came across your video and I immediately became a fan. Looking forward to trying your recipes.
Hi Sheilah, Thank you so much for the kind comment! I am thrilled to have you part of the Momsdish community! I hope you find recipes you will absolutely love!
made this cake few times thus week, it's so easy and delicious. substituted half oil for buttermilk and it turned out so much better. love the recepie and simplicity of it. thank you so much.
Hi Olga, I am so glad to hear the recipe was a success! Thank you for the great tip of adding buttermilk, I will have to give that a try!
This is one of those cake recipes that is great AND easy. A simple recipe that turns into a delicious treat. We have lots of apples from apple picking and I know I'll be making this cake again soon.
Hi dana, This is definitely a great way to use up all of those extra apples that we all have at some point. Thank you for the feedback! enjoy!
Wow! This apple cake was so tasty, with so much flavor! My family keeps asking me to make it again!
Hi Andie, That's awesome! I am glad it was a hit. Thanks for taking the time to leave feedback!
This was so good! I already can't wait to make it again.
Hi Jessica, So glad you liked them! Thanks for the feedback. Enjoy!
What kind of apples are best for this cake?
Hey Lida, If you like it sweet, use Gala, Honeycrisp, Golden Delicious or Fuji apples. If you like it sour, use Granny Smith, Jonagold or Melrose apples.
Hi there made this cake today. But didn’t use a bundt pan as I don’t own one. It took nearly 2hrs to bake in a normal pan. Does that sound about right. ?
Hey Faez, it shouldn't take that long. As long as the toothpick comes out clean, it should be about the same time. Baking time would depend on the size of the pan.
This cake turned out amazing!! I used coconut oil and it came out from the oven smelling heavenly. The cake is moist and light, perfect amount of sweetness. I do not like dry bundt cakes so this one is perfect. Will be making again. Thank you for sharing your recipes!
Dina, I am so happy to hear that, thank you for taking the time to share your feedback!
Lots of juicy apples right now. Made 1/2 recipe and was lovely. Added cinnamon for spicy addition. Will definitely make again👍🏻
Ann, I'm so glad you enjoyed this apple cake, thank you for your feedback!
Yum! I made this with brown sugar and melted coconut oil today, and it turned out perfectly. I quartered the recipe and made six muffins, because it was just me, and it worked. I baked them for 30 minutes at 325 as you suggested, and they were perfect little apple cakes! It was so easy to quarter thanks to your perfect ratios. Thank you so much for sharing this recipe! I think it's perfect!
Oh, I love that idea, so cute! Thank you for sharing your twist on this apple cake! I'm so glad you enjoyed it 🙂
Does this cake go into a cold oven? No preheating?
Hey, Preheat the oven.
Great receipt, tasty and easy
Edith, thank you for sharing!
Hi Natalya, I followed the recipe exactly and it came out perfect! Not dense at all. Thanks for sharing!
Awesome, I am so happy the recipe turned out amazing. 🙂
Natalya, I made this cake today and it was delicious, thank you! I was looking for something else besides Sharlotka everyday 🙂 I am in Russia, so the only changes I needed to make was for vanilla = 1 packet of vanilla sugar, and for the oil I used sunflower oil (it is what I had in my pantry). Regardless, even with this type of oil, it was still wonderful 🙂
Lori, thank you for sharing your feedback. I am so happy it turned out amazing for you!
Can I use 2 apples and eggs instead of 4?
If you use less of apples and eggs, it would be important to cut the other ingredients.
Would I be able to make cupcakes/muffins with this recipe?
Yes, just adjust baking time.
Hi, Natalya! Just wanted to let you know that, although I decided to forego the muffin idea, I did add a few tablespoons of peach schnapps, and it was a big hit! A few people said it tasted like wafflea, somehow, and some who normally don't like cakes with fruit in them loved this one, so thank you for the recope! ?
Wow, I am so glad to hear. Thank you for sharing your feedback.
Would vegetable oil work for this recipe?
I haven't tried vegetable oil so I can't tell you 100% how it will turn out. Keep me posted when you try it.
I have made this cake twice the first time it was perfect! The second time I added more apples (they were just very large) and that made the cake very dense... That might be why for some the cake turns out too dense..
Thanks for your sharing your feedback. I will note the recipes. It should be right around 3-4 cups of grated apples.
I made this cake today. It came out very dense 🙁 I used coconut oil and the egg mixture would not become all light and fluffy. I mixed over 15min on high in an stand mixer. I did everything like was said in the recipe.. I did use home eggs tho not store eggs. Maybe that's why??? Do u know why?
I used the olive oil and mine was also dense. My egg mixture did not get very light even after many minutes of beating them.
I cant imagine what could go wrong. You can see my step by step photos. I wonder if its apples you used?
Maybe try adding coconut oil after beating eggs. It shouldn't play effect. Was oil liquidy?
It was the same texture as soften butter ... which oil did u use in the picture above? Ur cake looks perfect!!!
Liquid would work much better. I used light olive oil from costco.
what, 1 cup of olive oil ???
Yes, just make sure it's light non scented olive oil.
I grew up eating (and making) a variation of this cake, and have never put any oil into the sponge cake. It tastes light and great without it.
Just thought I'd share!
Did you use exact same recipe? I have tried a few different recipes, this one does require oil in it.
No, not exact, I think the recipe I used I just beat 7 eggs w/ 1.5 cup sugar, then when it's nice and fluffy (like after 7 mins or so) mix in vanilla, apples (3-4) and 1.5 cup flour in batches. And then sprinkle with powdered sugar on top when it's baked. Like I said a variation, but it always turns out great. I haven't made it in a while but your recipe brought forth memories 🙂
This recipe sounds similar to this one I have posted. http://momsdish.com/r388