I just baked the Super Moist Apple Cake everyone will fight over and I’m not sharing the secret until you scroll down.

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I’m obsessed with this Best Apple Cake Ever because it’s actually what I crave on trashy TV nights and for real-life breakfasts. I love that it’s a Super Moist Apple Cake that doesn’t feel saccharine, with just enough spice to make me reach for seconds.

I adore the way chunks of peeled and chopped apples give bites that collapse into buttery crumbs. And that cinnamon?

It sneaks in and steals the show. Apple Cake Recipe Easy to say, impossible not to hoard.

I’ll fight for the last slice. Worth every crumb and zero shame.

No guilt. Just eat it.

Always.

Ingredients

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Flour gives structure and tender crumb.
Granulated sugar sweetens and browns top.
Brown sugar adds caramel and moistness.
Butter adds richness and cozy mouthfeel.
Oil keeps cake really moist.
Eggs bind everything and add lift, you’ll see.
Basically vanilla makes it warm and homey.
Cinnamon gives warm spice without overwhelming.
Nutmeg adds a gentle nutty warmth.
Baking powder helps it rise light.
Baking soda aids browning and balance.
Salt wakes flavors; it’s not salty, just right.
Apples add juicy-tart chunks and texture.
Plus nuts give crunch and toasty notes.
Raisins add chewy pops of sweetness.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 1/2 cups (300 g) granulated sugar

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

1/2 cup (113 g) unsalted butter, softened

1/2 cup (120 ml) vegetable oil

2 large eggs, room temperature

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

3 cups peeled and chopped apples (about 3 medium apples), tossed with 1 tablespoon lemon juice

1/2 cup chopped walnuts or pecans, optional but nice

1/4 cup raisins, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line with parchment, or use a 10 inch bundt pan if thats what you have.

2. In a bowl whisk together 2 cups (250 g) flour, 2 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set aside.

3. In a large bowl beat 1/2 cup (113 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until creamy. You can use a mixer or a strong spoon and some elbow grease.

4. Add 1/2 cup (120 ml) vegetable oil, then 2 large room temperature eggs one at a time, beating a bit after each. Stir in 2 tsp vanilla extract. Dont overthink it, just mix until combined.

5. Fold the dry mix into the wet mixture gently until mostly combined. Dont overmix or the cake gets tough.

6. Toss 3 cups peeled and chopped apples (about 3 medium apples) with 1 tbsp lemon juice and a tablespoon of the dry flour mix if you want to keep them from sinking. Fold the apples into the batter along with 1/2 cup chopped walnuts or pecans and 1/4 cup raisins if using.

7. Scrape batter into your prepared pan and spread evenly. Smooth the top with a spatula and press a few extra nut pieces or apple slices on top if you want a prettier crust.

8. Bake 45 to 55 minutes at 350°F (175°C) for a 9×13; if using a bundt check around 50 to 65 minutes. A toothpick inserted in the center should come out with moist crumbs but not raw batter.

9. Let the cake cool in the pan 15 to 20 minutes, then turn out onto a wire rack to finish cooling. If you try to cut it too soon it will fall apart, so be patient.

10. Serve warm or at room temperature. Leftovers keep well wrapped in the fridge for up to 4 days and the cake actually tastes better a day later once the flavors settle. A scoop of vanilla ice cream or a dusting of powdered sugar makes it extra nice.

Equipment Needed

1. 9×13-inch baking pan (or 10-inch bundt pan) lined with parchment or greased and floured
2. Large mixing bowl
3. Medium mixing bowl
4. Electric mixer or sturdy wooden spoon
5. Measuring cups and spoons
6. Rubber spatula for scraping and smoothing
7. Whisk
8. Paring knife and cutting board (for peeling and chopping apples)
9. Vegetable peeler
10. Cooling rack and toothpick for doneness check

FAQ

Q: Can I use a different type of apple? A: Yes, absolutely. Use firmer apples like Honeycrisp, Granny Smith, or Fuji so they hold their shape while baking. Softer apples will turn mushy, but the cake will still taste good.

Q: Do I have to peel the apples? A: No, you dont have to, but peeling gives a nicer texture and look. If you leave the skins on, chop them smaller so they bake evenly and won’t be distracting in each bite.

Q: Can I make this gluten free? A: You can swap in a 1:1 gluten free flour blend that already has xanthan gum. The texture might be slightly different, a bit denser, but it works well if you follow the same measurements.

Q: How do I keep the cake from getting soggy from the apples? A: Tossing the chopped apples in lemon juice and not overmixing the batter helps. Also drain any excess juice from very wet apples and fold them in gently so the cake structure stays light.

Q: Can I make this ahead or freeze it? A: Yes, it stores well. Wrap cooled cake tightly and freeze up to 3 months. Thaw in the fridge overnight, then bring to room temp before serving. You can also bake the cake a day ahead and keep it covered at room temp for 2 days.

Q: Any swaps for nuts or raisins? A: Sure, omit them for nut-free or add toasted coconut, chopped dates, or chocolate chips. If you add extras, toss them in a little flour first so they dont sink to the bottom while baking.

Best Apple Cake Ever Recipe Substitutions and Variations

All purpose flour → Whole wheat pastry flour or a 1:1 gluten free all purpose blend. Whole wheat pastry keeps the cake tender, but it might be a tad denser. If using a GF blend, pick one with xanthan gum or add 1/4 tsp xanthan per cup.
Granulated sugar → Coconut sugar or light brown sugar. Coconut sugar gives a deeper caramel note and can be used 1:1. Light brown works 1:1 too and just makes it a bit moister.
Unsalted butter + vegetable oil → Use 3/4 cup neutral oil total (like canola or avocado) for a dairy free cake, or replace half the fat with unsweetened applesauce (replace half the fat amount) to cut calories and add moisture. If you use applesauce, the cake will be softer and slightly less rich.
Eggs → For each egg, use 1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes. Works good for binding, but the crumb will be a little denser and more rustic.

Pro Tips

1) Use room temp eggs and butter, but dont overdo it. If the butter is too cold the batter will be lumpy, too warm and it gets greasy. Let eggs sit on the counter 20 to 30 minutes and cut the butter into cubes to warm slightly faster.

2) Toss the apples with flour and lemon like the recipe says, but add a little extra if your apples are super juicy. That helps stop them sinking to the bottom and keeps the crumb from getting soggy. Also use firmer apples for baking not the mushy sweet ones.

3) Watch the bake time not the clock. Ovens vary a lot so start checking 10 minutes before the shortest time listed. Insert a toothpick in the center, if it comes out with moist crumbs its done, if there is wet batter keep going but cover loosely with foil if the top browns too fast.

4) Cool the cake enough before cutting, but if you want it warm serve with a small scoop of ice cream or a thin glaze. Leftovers actually taste better after a day in the fridge, and you can refresh slices by warming briefly in the microwave or a low oven.

Best Apple Cake Ever Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just baked the Super Moist Apple Cake everyone will fight over and I’m not sharing the secret until you scroll down.

Servings

servings

Calories

422

kcal

Equipment: 1. 9×13-inch baking pan (or 10-inch bundt pan) lined with parchment or greased and floured
2. Large mixing bowl
3. Medium mixing bowl
4. Electric mixer or sturdy wooden spoon
5. Measuring cups and spoons
6. Rubber spatula for scraping and smoothing
7. Whisk
8. Paring knife and cutting board (for peeling and chopping apples)
9. Vegetable peeler
10. Cooling rack and toothpick for doneness check

Ingredients

2 cups (250 g) all purpose flour
1 1/2 cups (300 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1/2 cup (113 g) unsalted butter, softened
1/2 cup (120 ml) vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3 cups peeled and chopped apples (about 3 medium apples), tossed with 1 tablespoon lemon juice
1/2 cup chopped walnuts or pecans, optional but nice
1/4 cup raisins, optional

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line with parchment, or use a 10 inch bundt pan if thats what you have.
In a bowl whisk together 2 cups (250 g) flour, 2 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set aside.
In a large bowl beat 1/2 cup (113 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until creamy. You can use a mixer or a strong spoon and some elbow grease.
Add 1/2 cup (120 ml) vegetable oil, then 2 large room temperature eggs one at a time, beating a bit after each. Stir in 2 tsp vanilla extract. Dont overthink it, just mix until combined.
Fold the dry mix into the wet mixture gently until mostly combined. Dont overmix or the cake gets tough.
Toss 3 cups peeled and chopped apples (about 3 medium apples) with 1 tbsp lemon juice and a tablespoon of the dry flour mix if you want to keep them from sinking. Fold the apples into the batter along with 1/2 cup chopped walnuts or pecans and 1/4 cup raisins if using.
Scrape batter into your prepared pan and spread evenly. Smooth the top with a spatula and press a few extra nut pieces or apple slices on top if you want a prettier crust.
Bake 45 to 55 minutes at 350°F (175°C) for a 9×13; if using a bundt check around 50 to 65 minutes. A toothpick inserted in the center should come out with moist crumbs but not raw batter.
Let the cake cool in the pan 15 to 20 minutes, then turn out onto a wire rack to finish cooling. If you try to cut it too soon it will fall apart, so be patient.
Serve warm or at room temperature. Leftovers keep well wrapped in the fridge for up to 4 days and the cake actually tastes better a day later once the flavors settle. A scoop of vanilla ice cream or a dusting of powdered sugar makes it extra nice.

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.