Go Back

Fresh Apple Cake with Cream Cheese Frosting

This moist and flavorful apple cake, topped with rich cream cheese frosting, captures the essence of autumn and is perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Use a high-quality brand like King Arthur for the best results.
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon Ceylon cinnamon adds a warm, slightly sweet flavor.
  • 1/2 cup unsalted butter, softened Let it sit out at room temperature for at least 30 minutes for easy blending.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract Use pure vanilla for the best flavor.
  • 2 cups grated apples I prefer using Granny Smith for their tartness.
  • 1/2 cup chopped walnuts, optional Add toasted walnuts for extra flavor!
For the Frosting
  • 8 oz cream cheese, softened Make sure it’s at room temperature.
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure easy removal later.
  2. In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon until fully combined.
  3. In a large mixing bowl, beat 1/2 cup softened butter and 1 cup granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
  4. Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be gentle to avoid overmixing!
  6. Fold in 2 cups of grated apples and 1/2 cup of chopped walnuts (if using), ensuring they are evenly distributed.
  7. Pour the batter into your prepared baking pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Frosting
  1. While the cake cools, beat together 8 oz softened cream cheese and 1/4 cup softened butter in a medium bowl until smooth.
  2. Gradually mix in 2 cups powdered sugar and 1 tsp vanilla extract until creamy.
Assembly
  1. Once the cake has cooled, spread the frosting evenly over the top. Slice into squares and serve.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. This cake freezes beautifully for up to 3 months.