Apple Cake with Cream Cheese Frosting

Name: Apple Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 cups flour; 1 ½ tsp baking soda; 1 tsp baking powder; 1 tsp cinnamon; ½ tsp nutmeg; ½ tsp salt; 2 large eggs; 1 cup sugar; ½ cup brown sugar; ½ cup vegetable oil; ¼ cup applesauce (optional); 1 tsp vanilla; 2 ½ cups chopped apples; ½ cup chopped nuts (optional); 8 oz cream cheese; ½ cup butter; 2 ½ cups powdered sugar; 1 tsp vanilla; Pinch of salt

·October 18, 2025
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Let me just say this right from the start — this cake smells like comfort. You know that cozy, apple-spice scent that fills the whole kitchen and makes everyone wander in asking, “What’s baking?” That’s this cake. It’s one of those recipes that feels like a warm hug on a chilly afternoon, and I swear every bite tastes like fall.

I didn’t plan to make it the first time, honestly. It happened after I found a few apples sitting a little too long in the fruit bowl, looking at me like, “Are you really going to let us go bad?” So, I peeled them, chopped them up, and decided to bake them into something special. A simple apple cake—moist, sweet, with just enough spice. But then came the idea of adding cream cheese frosting, and that’s when it became unforgettable.

The Story Behind It

If you’ve ever baked on a quiet Sunday afternoon, you know what I mean when I say baking feels therapeutic. There’s something about whisking eggs, folding in flour, and watching a batter turn from lumpy to silky that calms the soul. This cake became one of those “slow moments” for me. The smell of cinnamon, nutmeg, and apples bubbling in the oven—it just feels right.

And that frosting? Oh, that creamy, tangy, dreamy frosting. It’s the kind that makes you grab a spoon for a “taste test” (or two, or three). I spread it thick on top, sometimes even on the sides when I’m feeling fancy. The pairing of that rich cream cheese with the tender apple crumb is what turns this humble cake into something worth sharing.

Ingredients

Here’s what you’ll need — nothing fancy, just things you probably already have in your pantry.

For the Cake

2 cups all-purpose flour — spooned and leveled for accuracy.
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon — feel free to add more if you love spice.
½ teaspoon nutmeg — just a hint, but it makes a difference.
½ teaspoon salt
2 large eggs — room temperature is best for smooth mixing.
1 cup granulated sugar
½ cup brown sugar — adds that deep caramel flavor.
½ cup vegetable oil — keeps it moist and tender.
¼ cup applesauce (optional) — for extra apple flavor and softness.
1 teaspoon vanilla extract
2 ½ cups peeled and chopped apples — tart apples like Granny Smith or Honeycrisp work beautifully.
½ cup chopped walnuts or pecans (optional, but highly recommended).

For the Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
2 ½ cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt — just to balance the sweetness.

Making the Cake

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch pan (or two 8-inch rounds if you’re going layer-style). I’ve tried both ways, and honestly, they’re equally good—just depends on your mood and how much frosting you want per bite.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set that aside—it’s your dry mix.

In a separate large bowl, whisk the eggs and both sugars until they’re well combined and a little pale. Add the oil, applesauce (if using), and vanilla. Stir until smooth.

Now, pour the dry ingredients into the wet and fold gently. Don’t overmix—it’s not pancake batter, but it’s not cement either. A few small lumps are perfectly fine. Finally, fold in the chopped apples and nuts. You’ll notice the batter getting thick and chunky, which is exactly how it should be. Those apple pieces will soften beautifully as they bake.

Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean. The edges should look golden brown, and your kitchen should smell incredible by now.

Let the cake cool completely before you even think about frosting it. I learned this the hard way—warm cake plus frosting equals a melty mess (still delicious, just not pretty).

The Frosting (aka The Star of the Show)

While the cake cools, make the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth and fluffy. Add in the vanilla and salt, then gradually beat in the powdered sugar until creamy and spreadable. If it’s too thick, you can add a tablespoon of milk to loosen it up.

Spread it generously over the cooled cake. Smooth it with a spatula or go rustic and swirl it—it’s beautiful either way. Sometimes I sprinkle a few chopped nuts on top for a little crunch, but that’s totally up to you.

Tips That Make a Difference

Choose the right apples: Tart varieties like Granny Smith keep their shape and balance the sweetness, but if you love a softer texture, go for Gala or Fuji.
Don’t skip the salt: It’s a small pinch, but it brightens up both the cake and frosting.
Make ahead: The cake actually tastes even better the next day. The flavors mingle and deepen overnight, especially once it’s been chilled a bit.
Serving idea: I love serving this slightly cold—the frosting firms up just enough, and every bite is creamy and dense with apple goodness.
Storage: Keep it covered in the fridge for up to 4 days. If you want to freeze it, wrap slices individually—trust me, it’s amazing even after a week.

Why This Cake Works So Well

It’s all about texture and balance. The cake itself is moist but not heavy. The apples melt into the crumb, leaving these tiny, juicy pockets throughout. The spices bring warmth without overwhelming. And then that frosting—smooth, tangy, and perfectly sweet—ties it all together.

Every time I make it, I end up slicing a “small piece” that somehow turns into half the pan. It’s just that kind of cake. The one you keep nibbling at because it’s comforting, familiar, and so, so good.

It’s not fussy either. No fancy equipment, no long chill times. Just simple ingredients coming together beautifully. It’s the kind of dessert that makes people ask for the recipe—and then text you later to say, “I made it again.”