Apple Cake Recipe

This apple cake recipe couldn’t be easier to make. It is also moist and very flavorful. Frost it with cream cheese frosting and you will have a winner every time.

This apple cake was one of the favorite desserts at our deli n New Hampshire. Once you try it you will understand why. It is addictive. If you can resist, this cake gets better a couple of days after it has been baked. It is absolutely delicious.

I have two different kinds of cream cheese frosting on this page. One has butter and one does not. They are both delicious and will go beautifully with this cake. However, you can also enjoy this without any frosting on it if you prefer. The frosting adds a lot but the cake itself is wonderful.

This is what you need for this delectable apple cake recipe:

Serves twelve
2 eggs, separated
2 cups sugar
¼ cup milk
½ cup + 2 TBS vegetable oil
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
4 cups peeled, chopped red apples

• Preheat oven to 350 degrees.
• Prep a cake pan by buttering well.
• Beat egg whites until stiff. Set aside.
• In a bowl, whisk together the egg yolks, sugar, milk, oil and vanilla.
• In another bowl, whisk together the flour, baking soda, cinnamon and salt.
• Combine the dry and wet ingredients well. Add the apples and mix well.
• Fold in the egg whites. Pour batter into cake pan and place in oven.
• Bake for 50 to 60 minutes until a cake pick comes out clean.
• Cool cake completely and frost with your cream cheese frosting of choice.

Print the Apple Cake Recipe Here


Imprima su receta aca

Tags from the story
Written By
More from Mary Ann
Homemade Croutons
Croutons are a great way to save stale bread! You can make...
Read More


  • Hello I like your recipe,but I’m a little confused about peeled I thing is ell the apple including the skin.I would like you es plain about this recipe,you are a good chef ,and good teacher.

    Have a good day.


  • Hi Kris!
    Thank you very much for stopping by! You do need to peel the apples for this recipe. Take all the peel and seeds off before you dice it. I hope this comes out wonderful for you!
    Mary Ann

  • I made this yesterday and it was awesome. It tasted just like our fav carrot cake we use to buy from a store. My son gobbled more than a couple of pieces in a row and I am a happy mom. THanks for such a great recipe.

  • Thanks a lot for th recipe. I’ll do it lookes very yummy 🙂 hope my son will like it.
    Have a nice day..

  • Gracia Mary Ann, estuve buscando esa receta. La preparo este fin de semana y te comento que tal me quedo.

  • hi mam do u ve recipe for fondant icing mam….cos m running a home based bakery…my customers asking for tat type of cake…

  • se ve deliciosa la receta, pero tengo una duda, dice que son 2 tazas de azucar o sea 400grs, y luego dice la harina dice 2 tazas (250grs), no seria los mismos gramos que la azucar??? por que la azucar 400grs y la haria 250grs, si son las mismas 2 tazas para cada una.
    muchas gracias, apenas estoy conociendo la pagina y me encantan sus recetas. feliz dia.

  • Hola Mary!
    Gracias por pasarte por aca. La verdad es que el azucar es mucho mas densa que la harina. Por eso que 2 tazas pesan casi el doble en gramos. Si tienes medidas de taza son exactamente igual. Que locura, verdad? Que estes muy bien y bienvenida a mi pagina.
    Mary Ann

  • Hola Mary Ann, hace tiempo que andaba tras esta receta! Muchísimas gracias y felicidades por tu sitio.
    Si alguna vez subes la receta de la Torta volcada de piña te lo agradeceré mucho.
    Un cariño grande.

  • Hi Mary Ann,

    This is the first recipe of yours I have tried and all I have to say is wow! I made this for my mother-in-law and she loved it. It is so moist and delicious. I know why it was a favorite at the deli. Have a great day and thanks again for sharing.

    P.S. the cream cheese frosting is great as well. I frosted this cake with that and it was wonderful

  • Hi Allison!
    This is really a moist cake. The longer it lasts the better! I am very happy it worked for you. Thank you so much for letting me know. And using the cream cheese frosting on it is a complete win win! I really appreciate your message. Take care!
    Mary Ann

  • Hi Mary Ann,

    I already tried this recipe once.I really love the taste.My concern is when the cake is prepared 2 days before the celebration, is there a need to refrigerate it with the frosting already?How long does the cake last.Thank you…


  • Hi Joy!
    Sorry for the delay! I have been traveling. This cake will last beautifully for a good week. I would refrigerate it if it is frosted. You do not want the cream cheese to go bad on you. Thanks so much for the message. Have a great week.
    Mary Ann

  • I have made this recipe many times because my whole family loves it my son even wanted this as his birthday cake this year. The only problem is I try to make desserts that I don’t like so I’m not tempted to eat them all and with cream cheese icing I can’t help myself it’s so amazingly moist and heavenly. yum!

    thank you for sharing your recipes.

  • Hi Cher!
    I know exactly what you mean! This cake is very hard to stay away from! I don’t make it much because we have the capacity of making it disappear in record times. Thank you for the comment! I am really happy this works for you! Take care and have a great week!
    Mary Ann

  • Probé la receta del apple cake siguiendo todas las instrucciones y me salió perfecto. Se terminó en un abrir y cerrar de ojos. Gracias!

  • My apple tree did really well this year . I made a couple patches of this cake an froze most of it cut up to take as I needed . It freezes perfect and tastes great even after being frozen .

Comments are closed.