Nothing says comfort like the smell of apples and cinnamon baking in the oven. My Fresh Apple Cake with Cream Cheese Frosting is the kind of dessert that makes people hover around the kitchen, waiting impatiently for that first slice. I’ve been making this cake for years, and it never fails to disappear fast – the perfect balance of tender, spiced apple chunks and that rich, tangy frosting is downright irresistible.
The secret? Using plenty of fresh, tart apples that soften into sweet pockets of flavor while baking. And that cream cheese frosting? It’s the perfect creamy contrast to the warm spices in the cake. This is the recipe I pull out when I need a surefire crowd-pleaser, whether it’s for a potluck, birthday, or just because it’s Tuesday.
Why You’ll Love This Fresh Apple Cake with Cream Cheese Frosting
This isn’t just any apple cake—it’s the one you’ll make again and again. Here’s why:
- Easy as pie (but better): No fancy techniques here—just straightforward mixing and baking. Even beginner bakers nail this recipe on the first try.
- Crowd-pleasing magic: That irresistible combo of spiced apples and tangy frosting? It disappears at potlucks faster than I can say “seconds, please!”
- Texture heaven: Juicy apple pockets keep every bite moist, while the frosting adds the perfect creamy contrast.
- Smells like home: When cinnamon and baked apples fill your kitchen, everyone comes running. It’s pure comfort in dessert form.
Ingredients for Fresh Apple Cake with Cream Cheese Frosting
Grab these simple ingredients – chances are you’ve got most of them in your pantry already! The magic happens when humble staples transform into something extraordinary.
- 2 cups all-purpose flour (spooned and leveled – don’t scoop!)
- 1 1/2 cups granulated sugar – the perfect amount to sweeten without overpowering the apples
- 1 teaspoon baking soda – our leavening hero
- 1 teaspoon cinnamon – that warm, cozy spice we all love
- 1/2 teaspoon salt – to balance all those sweet flavors
- 2 large eggs – at room temperature, please!
- 1/2 cup vegetable oil – keeps the cake wonderfully moist
- 1 teaspoon vanilla extract – the good stuff, not imitation
- 3 cups chopped apples (about 2-3 medium, see my apple notes below)
- 1/2 cup chopped walnuts (optional, but highly recommended for crunch)
For that dreamy cream cheese frosting:
- 8 oz cream cheese – full-fat, softened (none of that reduced-fat business)
- 1/4 cup unsalted butter – also softened
- 2 cups powdered sugar – sifted if you’re feeling fancy
- 1 teaspoon vanilla extract – yes, more vanilla!
Ingredient Notes & Substitutions
Apples: I swear by Granny Smith – their tartness balances the sweetness perfectly. No Grannies? Honeycrisp or Braeburn work too. Just avoid mealy apples like Red Delicious.
Nuts: Not a walnut fan? Try pecans or leave them out entirely. For nut-free, sunflower seeds add great crunch (my niece’s allergy-friendly hack).
Flour: Need gluten-free? A 1:1 GF blend works beautifully here. I’ve had great luck with both Bob’s Red Mill and King Arthur mixes. For more information on gluten-free baking, check out Gluten Intolerance Group.
Dairy note: That cream cheese and butter must be properly softened (leave out 30-60 minutes), or your frosting will be lumpy. Learned that the hard way!
How to Make Fresh Apple Cake with Cream Cheese Frosting
Now for the fun part! Don’t let the layers scare you – this cake comes together in simple stages. I’ll walk you through each step like I’m right there in your kitchen (wearing my favorite flour-dusted apron).
Preparing the Cake Batter
First things first: Preheat your oven to 350°F (175°C) and grease that 9×13-inch pan like you mean it. I use butter and a light flour dusting, but baking spray works great too.
In your largest mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. No need to sift – just make sure those dry ingredients are well acquainted before their wet friends join the party.
In another bowl, beat the eggs lightly with a fork, then whisk in the oil and vanilla. Here’s where I always take an extra sniff – that vanilla scent mixed with cinnamon? Heavenly. Pour this into your dry ingredients and stir just until combined. The batter will be thick, and that’s perfect!
Now for the stars of the show: Gently fold in those beautiful chopped apples (and walnuts if using) with a rubber spatula. Don’t overmix – we want distinct apple pockets, not applesauce! The batter will seem overloaded with fruit, but trust me, this makes every bite magical.
Baking & Cooling the Cake
Spread the batter evenly in your prepared pan – it’ll be quite full. I give the pan a gentle tap on the counter to settle everything in.
Bake for 40-45 minutes. Around the 35-minute mark, start checking with a toothpick – it should come out with just a few moist crumbs when done. The top will be golden brown, and your kitchen will smell like autumn heaven.
Here’s the hard part: Let the cake cool completely in its pan on a wire rack. I know, I know – that frosting is calling your name. But if you frost too soon, you’ll have a melty mess. I set a timer for 2 hours to resist temptation!
Making the Cream Cheese Frosting
While the cake cools, let’s make that dreamy frosting. Beat the softened cream cheese and butter together with an electric mixer until smooth – about 2 minutes. No lumps allowed! Scrape down the bowl halfway through.
Gradually add the powdered sugar on low speed (unless you want a sugar dust storm), then the vanilla. Once incorporated, beat on medium-high for 1-2 minutes until fluffy. The perfect frosting should hold its shape when you lift the beaters but still be easy to spread.
Pro tip: If your frosting seems too soft, chill it for 15 minutes. Too thick? Add milk 1 teaspoon at a time. Now slather it generously over your cooled cake – no skimping allowed!
Tips for the Perfect Fresh Apple Cake with Cream Cheese Frosting
After making this cake more times than I can count, I’ve picked up some tricks that make all the difference:
- Chop apples evenly: I aim for 1/2-inch chunks – small enough to soften perfectly but big enough to give you those juicy bursts of flavor. Uneven pieces bake unevenly, and nobody wants rock-hard apple bits!
- Room temp is non-negotiable: For both the cake and frosting, cold eggs or cream cheese will ruin your texture. I set everything out about an hour before baking. If you forget (like I often do), place eggs in warm water for 10 minutes and microwave cream cheese at 50% power in 10-second bursts.
- Oven check: Old ovens lie! Mine runs hot, so I always use an oven thermometer. At 35 minutes, do the toothpick test – overbaked cake is sad cake.
- Frosting too soft? My summer kitchen taught me this trick: If it’s warm out, pop the frosted cake in the fridge for 20 minutes before serving to firm up that frosting beautifully.
These little things might seem small, but they’re what take this cake from “good” to “can I have the recipe?” territory every time!
Serving & Storing Fresh Apple Cake with Cream Cheese Frosting
Here’s the best part – slicing into that beautiful cake and watching faces light up! For serving, I like to let the frosted cake sit at room temperature for about 20 minutes first. That cream cheese frosting spreads like a dream when it’s just slightly softened. Use a sharp knife dipped in hot water (and dried) for clean slices – the apples can make cutting tricky otherwise.
Now, about leftovers (if you’re lucky enough to have any!): That cream cheese frosting means this cake needs to live in the fridge. I cover mine tightly with plastic wrap or foil, and it stays perfectly moist for 3-4 days. The flavors actually get better by day two as everything melds together!
Quick storage tips:
- Wait until the cake is completely cool before covering – condensation is the enemy of crispy edges!
- Press plastic wrap directly onto any cut edges to prevent drying out
- If your fridge smells like onions (we’ve all been there), pop the cake in an airtight container first
- Bring slices to room temp for 10 minutes before serving – cold masks all those lovely spice flavors
Fresh Apple Cake with Cream Cheese Frosting Variations
Once you’ve mastered the classic version, try these fun twists I’ve experimented with over the years. Each one keeps the soul of the original while adding its own personality – perfect for when you’re feeling adventurous!
The Caramel Apple Dream
Drizzle warm caramel sauce over the frosted cake just before serving – it creates this gorgeous ribbon effect as it drips down the sides. I like to sprinkle a little flaky sea salt on top too. The sweet-salty combo makes people go wild every time I bring this version to parties!
Spice It Your Way
Not married to cinnamon? Try these spice swaps:
- Replace half the cinnamon with nutmeg for a deeper, earthier flavor
- Add a pinch of cardamom with the cinnamon – it makes the apples taste extra bright
- For fall vibes, use pumpkin pie spice instead of plain cinnamon
Pear & Ginger Twist
Ran out of apples? Firm Bosc pears work beautifully here! Chop them the same size as apples, and add 1 tablespoon of freshly grated ginger to the batter. The ginger gives the cake this lovely zing that plays so nicely with the sweet pears and creamy frosting.
The best part? These variations all use the same basic recipe – just little tweaks that make each version feel brand new. My family can never decide which one they like best!
Nutritional Information for Fresh Apple Cake with Cream Cheese Frosting
Now, I’m no nutritionist, but I know folks like to have an idea of what they’re enjoying (especially before going back for seconds!). Here’s the scoop on a single slice of this glorious cake:
- Calories: About 380 per slice – totally worth every bite!
- Fat: 18g (6g saturated from all that delicious butter and cream cheese)
- Carbs: 52g (from all the natural apple goodness and that sweet frosting)
- Protein: 4g (those eggs and nuts pull through!)
A few quick notes: these numbers are estimates – your actual counts might vary slightly depending on apple size and how generously you frost (and let’s be honest, I’m always generous with the frosting). The walnuts add a bit more protein and healthy fats if you include them. And remember – this is dessert! It’s meant to be enjoyed without too much number crunching.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! The unfrosted cake keeps beautifully at room temperature for 1-2 days – just wrap it tightly in plastic wrap. I always frost it the day I’m serving though – that cream cheese topping is best fresh. If you must frost ahead, store it in the fridge and let it sit out 20 minutes before serving to take the chill off.
Can I freeze this cake?
You bet! Freeze the unfrosted cake (wrapped in plastic then foil) for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before frosting. I’ve frozen slices individually too – perfect for when you need just a little sweet treat!
Why did my cake turn out dense?
Oh dear – usually this means either overmixing (which develops too much gluten) or underbaking. Next time, mix just until ingredients combine – a few flour streaks are okay! Also, double-check your oven temp with a thermometer. And measure flour correctly (spoon it into the cup, don’t scoop!).
Can I use other apples besides Granny Smith?
Of course! While Grannies are my favorite for their tartness, Honeycrisp, Braeburn, or Pink Lady apples work great too. Just avoid super soft varieties like Red Delicious – they turn mushy when baked. The key is using firm, flavorful apples that hold their shape.
How do I prevent a soggy cake?
Two tricks: First, make sure your apples are chopped evenly (about 1/2-inch pieces) – huge chunks release too much moisture. Second, don’t skip the toothpick test! If it comes out with wet batter, bake 5 more minutes. A properly baked cake should spring back when lightly pressed.
PrintIrresistible Fresh Apple Cake with Cream Cheese Frosting in 5 Steps
A moist and flavorful apple cake topped with rich cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 3 cups chopped apples
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Mix flour, sugar, baking soda, cinnamon, and salt in a large bowl.
- Beat eggs, oil, and vanilla together. Stir into dry ingredients.
- Fold in apples and walnuts (if using). Spread batter into pan.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool cake completely.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Frost cooled cake.
Notes
- Use firm, tart apples like Granny Smith.
- Store frosted cake in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
