Apple Cake with Cream Cheese Frosting
This classic Apple Cake with Cream Cheese Frosting is soft, warmly spiced, and full of fresh apple flavor. The tangy frosting is the perfect complement to the caramel-like sweetness of the cake.
I’ve had plenty of apple cakes (this old fashioned apple bundt cake is lovely), but this Apple Cake with Cream Cheese Frosting might just take the cake!
The recipe for this cake was in three of my spiral-bound cookbooks from the 70’s, and again on a handwritten recipe card. I love finding these types of recipes that have had some sort of popularity through the years.
Back to the cake, it’s easy to make—just stir everything together and pop it in the oven. As it bakes, the apples and sugar melt into sweet, caramelized pockets, while the edges turn deliciously chewy. It’s made in a 13×9-inch pan so you can frost it and serve it straight from the pan.
And speaking of the frosting, it has the perfect amount of tanginess to complement the sweetness of the cake. It’s a sweet treat that is perfect for fall.
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Ingredients
I used Envy apples (they were on sale at my local grocery store) but you can use most any variety of apple here. The two apples that you do NOT want to use are Red Delicious and Gala. They both tend to get mushy when heated, which is great for applesauce but bad for cake. If you have more apples to use up, try an Old Fashioned Apple Pie next!
How to Make Apple Cake with Cream Cheese Frosting
- Whisk together the oil, sugar, eggs, and vanilla.
- Fold in the dry ingredients (flour, baking soda, cinnamon salt) and then the apples and nuts.
- Spread into a greased 13×9-inch baking dish.
- Bake for 40 minutes, or until golden brown on the edges and a toothpick inserted into the center comes out with dry crumbs.
Making the cream cheese frosting
The key to the creamiest cream cheese frosting is starting with room temperature butter and cream cheese. If you forget to take them out before baking, try this easy tutorial on how to soften butter quickly. It works for cream cheese, too.
For the frosting, mix the butter, cream cheese, vanilla, powdered sugar, and salt in a large bowl until light and fluffy (about 2–3 minutes). I like using a hand mixer for this.
Storing the cake
Due to the cream cheese frosting, this cake will need to be stored in the refrigerator. It is a very moist cake courtesy of the apples, so it is best served within 3–4 days. After that, it’ll start to get soggy.
More Classic 13×9-inch cakes
Classic cookbooks have so many great cakes. Here are a few of my favorites, all made in a 13×9-inch pan.
📖 Recipe
Apple Cake with Cream Cheese Frosting
Ingredients
For the cake:
- ½ cup oil
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking soda
- ½ teaspoon cinnamon
- ¾ teaspoon salt
- 4 cups peeled and diced apples
- 1 cup chopped walnuts (optional)
For the frosting:
- ½ cup (1 stick) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- Pinch of salt
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Instructions
- Preheat oven to 350°F. Grease a 13×9-inch pan with cooking spray or butter.
- In a large bowl, whisk together the oil and sugar. Add the eggs and 1 teaspoon vanilla, and whisk to combine.½ cup oil, 2 cups sugar, 2 eggs, 1 teaspoon vanilla
- Add the flour, baking soda, cinnamon, and salt. Stir gently just until incorporated.2 cups flour, 2 teaspoons baking soda, ½ teaspoon cinnamon, ¾ teaspoon salt
- Fold in the apples and walnuts.4 cups peeled and diced apples, 1 cup chopped walnuts
- Pour the mixture into the prepared pan and spread into an even layer.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. (When you put the cake into the oven, take out the butter and cream cheese for the frosting out of the refrigerator so it’s room temperature when you’re ready to frost the cake.)
- Let the cake cool completely after baking.
- Place the softened butter and softened cream cheese in a large bowl. Mix with a hand mixer until light and fluffy.½ cup (1 stick) unsalted butter, , 8 oz cream cheese,
- Add the vanilla, powdered sugar, and salt. Mix until combined.1 teaspoon vanilla extract, 3 cups powdered sugar, Pinch of salt
- Spread the frosting in an even layer on top of the apple cake.
- Serve right away or refrigerate before serving.
Super easy to make and tastes wonderful!
Thanks for your 5-stay review, Gwen! I’m glad you enjoyed it.
Making this today. Have made it for years. So easy. I add 1/2 cup of raisins. Family loves it! It’s even good without the frosting!!
Love the raisins idea! Thanks for commenting!
This this is like cookie dough. Now what?
Yes, it’s a thick dough. Spread it in the pan and bake!
Could I use pears instead of apples in this cake?
I haven’t tried it but I suspect they would work (I’ve successfully swapped pears for apples in a quick bread and it worked well).