Irresistible Apple Cake {one-bowl}
Moist. Flavourful. Stress-Free. This Irresistible Apple Cake is simple to make, delicious to eat, and perfect for any occasion! It’s a moist, tender, sheet cake that is speckled with apple pieces and topped with a luscious layer of cream cheese frosting. Best of all, you only need one bowl, a few apples, and everyday pantry ingredients to create this shareable dessert. Whether it’s for a family gathering, a potluck, or a cozy evening at home, this recipe is as fuss-free as it is satisfying!
Baking with apples is more than just delicious—it’s an experience that engages all of your senses. From grating apples to folding them into the batter, each step invites you to slow down and enjoy the process. It’s the beauty of mindful baking – turning humble ingredients into an irresistible dessert. While this cake shines in the fall, it’s a delightful way to use up extra apples from your fridge any time of year. Ready to bake your new favourite apple dessert? Let’s get started!
Frequently Asked Questions
What’s the Best Apple Variety for Apple Cake?
Use firm, slightly tart apples like Granny Smith or Honeycrisp. These varieties hold up well in baking and add a subtle tartness that balances the sweetness.
What is the secret for a moist apple cake?
Avoid over-mixing once the flour is added as this can make the cake tough. Shredding your apples also ensures even moisture throughout the cake.
Can I Use Gluten-Free Flour?
Yes! This recipe works well with a gluten-free 1:1 flour mix. Simply use your favourite brand. While the resulting texture may be a bit denser, the apples help to keep the dough moist and should help the final texture!
Can I Make This Cake in Advance?
Absolutely! Store it covered in an air-tight container, in the fridge for up to 1 week. Wait to frost it until closer to serving for the best texture.
How Do I Get Cream Cheese Frosting Extra Smooth?
Mix, Mix, Mix! Don’t forget to have both your cream cheese and butter at room temperature before starting to mix. Beating until fluffy and adding powdered sugar gradually will help ensure you have the smoothest finish.
Enjoy a Mindful Moment
Frosting with Intention: Spreading frosting can be a fun and mindful practice. Apply it slowly, smoothing it evenly across the cake as you breathe and notice the beautiful textures you’re creating.
Ingredients List:
Apple Cake
- Apples – Firm, crisp, tart and sweet! (such as Honeycrisp or Granny Smith)
- Flour – All-purpose works well; whole wheat can add a hearty flavour.
- Sugar – White sugar for sweetness, brown sugar for extra moisture and caramel flavour.
- Eggs, Baking Powder, Salt, Cinnamon, – These basic baking essentials bring depth and lift to your cake.
- Yogurt – Adds slight tang and beautiful moisture.
- Oil – Ensures the cake remains soft and moist even after cooling.
Cream Cheese Frosting
- Cream Cheese – Room temperature, for smooth mixing.
- Butter – For flavour and richness.
- Powdered Sugar – To balance the tang of cream cheese.
- Salt – to enhance the sweetness.
- Vanilla Extract – A little vanilla goes a long way in adding warmth and rounding out flavours.
Optional
- Apple Cider Caramel (get recipe here!) – for dolloping on top!
- Nuts
Step-by-Step Recipe for making my Irresistible Apple Cake!
Apple Sheet Cake
Preheat your oven to 350F. Line bottom of a 9″x13″ baking pan with parchment paper. Set aside.
Sofia’s Baking Tip
Preparing your pan – To prevent sticking, you can grease your sheet pan thoroughly with butter or nonstick cooking spray, before lining the bottom with parchment paper. This little extra step makes removing the cake a breeze (especially if your baking pan does not have a non-stick coating!)
In a large bowl, combine flour, sugars (granulated and brown), salt, cinnamon, baking powder, and baking soda. Whisk to break up clumps of sugar and aerate the dry mixture.
Add your eggs, yogurt, oil, and vanilla to the dry ingredients (note: I make sure to break the eggs with the tip of my whisk, prior to mixing all the ingredients together, to help with distribution of the egg).
Wash, peel, and grate apples and place them onto a plate.
Grab a small bowl and a large, rectangular piece of cheese cloth (or sturdy paper towel). With your clean hands and a cheese cloth, remove additional juices from your shredded apple.
Add your shredded apple to your cake batter.
Sofia’s Baking Tip
Squeezing Apples 101 – How much you squeeze your apple will depend on how much juice/water is in the apple. I recommend squeezing until your apple juices are no longer free flowing into your container
Add apple cake batter to your baking pan, smoothing over the top.
Bake your apple cake at 350F for approx. 30-35 minutes. The top should spring back when gently touched and/or a toothpick inserted into the centre comes out clean. Allow your cake to cool.
Cream Cheese Frosting
In a large bowl with a hand mixer (or bowl of a stand mixer), cream your cream cheese and butter until lump free.
Add icing sugar and mix until mixture is fluffy. Add vanilla and salt.
Frost your apple sheet cake with the cream cheese frosting.
Sofia’s Baking Tip
Frost with ease – For the smoothest frosting, spread the cream cheese frosting with a warm offset spatula. I recommend doing this by running the spatula under hot water, then wipe it dry before using. The slight warmth makes the frosting glide over the cake effortlessly.
Decorate with swirls of caramel (Apple Cider Caramel recipe coming soon!), nuts, or a dusting of cinnamon.
Cut, serve, and enjoy!
Also check out:
Pear Bread
Chocolate Chunk Banana Bread
Apple Crisp Bars
Irresistible Apple Cake {with cream cheese frosting)
Ingredients
- 2 cup All-purpose Flour
- 1 cup Granulated Sugar
- 1 1/3 cup Brown Sugar
- 2 tsp Cinnamon
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Vegetable Oil (such as Canola) light/mild flavour
- 1/2 cup Yogurt
- 3 Eggs large, room temperature
- 2 tsp Vanilla Extract
- 3 Apples (medium-large) peeled and grated, sweet/crisp apples
Cream Cheese Frosting
- 1 package (8 oz or 225g) Cream Cheese softened
- 1/2 cup Unsalted Butter softened
- 3 cups Powdered Sugar
- 1/2 tsp Salt
- 1 tsp Vanilla
Instructions
Apple Sheet Cake
- Preheat your oven to 350F. Line 9"x13" baking pan with parchment paper. Set aside.
- In a large bowl, combine flour, sugars (granulated and brown), salt, cinnamon, baking powder, and baking soda. Whisk to break up clumps of sugar and aerate the dry mixture.
- Add your eggs, yogurt, oil, and vanilla to the dry ingredients (note: I make sure to break the eggs with the tip of my whisk, prior to mixing all the ingredients together, to help with distribution of the egg).
- Prepare your apples: Wash, peel and grate apples and place them onto a plate.
- Grab a small bowl and a large, rectangular piece of cheese cloth (or sturdy paper towel). With your clean hands and a cheese cloth, remove additional juices from your shredded apple (note: how much you squeeze your apple will depend on how much juice/water is in the apple. I recommend squeezing until your apple juices are no longer free flowing into your container). Add your shredded apple to your cake batter.
- Add apple cake batter to your baking pan, smoothing over the top.
- Bake your apple cake for approx. 30-35 minutes. The top should spring back when gently touched and/or a toothpick inserted into the centre comes out clean. Allow your cake to cool.
Cream Cheese Frosting
- In a large bowl with a hand mixer (or bowl of a stand mixer), cream your cream cheese and butter until lump free.
- Add icing sugar and mix until mixture is fluffy. Add vanilla and salt.
- Frost your apple sheet cake with the cream cheese frosting.
- Decorate with swirls of caramel, nuts, or a dusting of cinnamon.
- Cut, serve, and enjoy!
Video
Notes
- Having trouble removing your cake from the pan?! you can grease your sheet pan thoroughly with butter or nonstick cooking spray, before lining the bottom with parchment paper.
- This Irresistible Apple Cake can last 1 week in the refrigerator when stored in an air tight container.
- For a gluten-free substitute – use your favourite 1:1 Gluten Free Flour mix
