Moist Apple Spice Cake with Fresh Apples

This moist apple spice cake is made with fresh apples and warm fall spices. Bake it unfrosted as an easy snack cake or layer it with frosting for any occasion.

Fresh apples are what keep this spice cake so moist, and they pair perfectly with warm fall spices like cinnamon, nutmeg, ginger, and cardamom.

This easy apple cake is not as complicated as it sounds. Bake it in a rectangular pan and leave it unfrosted as a simple snacking cake, or make it a pretty two-layer round cake with your choice of frosting. You can mix it by hand or with an electric mixer, and either way it looks like you worked hard when it's really about as easy as a plain vanilla cake.

For more apple desserts, try my salted caramel apple pie bars or mini apple pies next.

Ingredients Needed:

You will need some pantry basics: all purpose flour, baking powder, baking soda, salt, and granulated sugar.

In addition to granulated sugar I used dark brown sugar as well. Brown sugar deepens the flavor and also holds more moisture in baked goods.

The eggs act as a binder and also provide softness and moisture along with the vegetable oil. Bring them to room temperature first so they blend evenly into the batter.

For the apples, I used a mix of Granny Smith and Honeycrisp apples. Most apple types are fine for baking but stay away from Gala and Red Delicious as they tend to get mushy. When chopping the apples keep the pieces on the smaller side so they don't stick out of the batter when baking.

To help boost the apple flavor, this cake also uses unsweetened apple sauce. Avoid sweetened applesauce because it can throw off the sugar balance and make the cake too sweet. 

Finally to add the "spice" in this apple spice cake, I used a mix of warm fall spices: cinnamon, nutmeg, ginger, and cardamom. If you are familiar with the spices and prefer more of one over the other, feel free to adjust the ratios. It won't affect the structure of the cake, only the taste.

How to Make Apple Spice Cake

Decide whether you want to make a layered cake or a rectangular cake and prepare the appropriate sized pan by greasing with butter and lining the bottom with parchment paper. This recipe is perfect for 2 eight inch round pans or one 9x13 rectangular pan. 

Mix the flour, baking powder, baking soda, salt and spices together first in one bowl. Use a hand whisk and blend well. Separately whisk together the oil, sugar, brown sugar, apple sauce, eggs and vanilla. You can use the bowl of a stand mixer with a paddle attachment and mix on medium speed if you prefer not to mix by hand. 

Stop and scrape down the sides of the bowl, then add the flour mixture all at once to the oil mixture. Slowly stir by hand or low speed and mix until just combined. Overmixing can make the cake less tender. Finally fold in the apple chunks with a rubber spatula.  

Pour the cake batter into the prepared pan or pans. Push any apple pieces that are sticking out  into the batter with your finger after pouring into the cake pan and before placing in the oven. This will keep them from sticking out of the cake and the flatter top will make frosting the cake easier. 

Bake at 350F in the center rack of the oven. The time will vary depending on your oven and pan size. Two eight inch round cake pans take approximately 30-40 minutes. 

Test the cake by inserting a toothpick into different parts of the cake. You should not see wet batter anywhere. A few crumbs is a good sign that it's baked just right. This cake keeps a tender, moist crumb thanks to the oil and applesauce.

Let the cakes cool in the pan for 10 minutes, then turn them onto a wire rack and let them cool completely.

Frost as desired, or leave it plain as a snack cake.

Frosting Options for Apple Spice Cake

This cake is just as good served plain, but a few frostings dress it up beautifully. My favorite match is salted caramel frosting, since apple and salted caramel belong together. For something more classic, cream cheese frosting gives the tangy contrast that works so well on spiced cakes, the same way it does on my carrot cake. And if you want to keep things simple, a vanilla buttercream is never wrong.

The frosting on the cake in these photos is a thin, rustic layer, kept light because we don't like a lot of frosting on our cakes.

Variations

Stir ½ cup of chopped pecans, walnuts, or golden raisins into the batter along with the apples for extra texture. For a caramel-apple version, a drizzle of salted caramel sauce over a plain slice takes it from everyday snack to something more special.

Frequently Asked Questions

What are the best apples for apple spice cake?
A firm, tart apple holds up best. I use a mix of Granny Smith and Honeycrisp for the balance of tartness and sweetness. Most baking apples will work, but skip Gala and Red Delicious, which turn mushy and watery in the oven.

Can I make apple spice cake with a boxed spice cake mix?
This is a from-scratch recipe, and I'd encourage you to try it as written, since the fresh chopped apples and applesauce are what make it so moist. If you're set on using a boxed spice cake mix, you can fold fresh chopped apples into the batter, but the texture and flavor won't be the same as the version here.

Can I make this cake without frosting?
Yes. Baked in a 9x13 pan and left unfrosted, it's a soft, moist snack cake you can slice straight from the pan. It's sweet and flavorful enough to serve on its own, which makes it an easy everyday option.

Why is my spice cake dry or dense?
The two most common reasons are overmixing and too much flour. Stir the batter only until it's just combined. Weighing flour is best, but if you can't, spoon it into the cup and level it off rather than scooping. The oil, applesauce, and chopped apples in this recipe all work to keep the crumb moist.

How do I store apple spice cake?
Store the cake in an airtight container in the refrigerator for up to three days. Bring slices to room temperature before serving for the best flavor and texture.

Can I freeze apple spice cake?
Yes, unfrosted cake freezes well for up to 1 month. Wrap the cooled layers tightly in plastic wrap, then place them in an airtight container. Thaw at room temperature before frosting or serving.