This Autumn Apple Cake with Cream Cheese Frosting is a dependable 9-by-13-inch dessert made with finely chopped apples, cinnamon, pecans or walnuts, and a rich cream cheese icing. The cake takes about 25–30 minutes to prepare, bakes for 45–55 minutes, and should cool for 1 hour before frosting, making it a lovely dessert for 12–16 servings.
Every bite is moist, tender, and warmly spiced, with little pockets of apple throughout and a pleasant crunch from the nuts. The tangy cream cheese frosting balances the sweetness beautifully, turning this simple homemade apple cake into an inviting centerpiece for fall gatherings, Sunday dinners, bake sales, and holiday tables.
Jump to RecipeWhy You’ll Love This Recipe
This is the kind of apple cake that feels both easy enough for a weeknight and special enough for a celebration. It is baked in one generously sized 9-by-13-inch pan, so there is plenty to share without managing multiple cake layers or a complicated decorating project.
The batter relies on neutral oil rather than creamed butter, which helps keep the finished cake moist and tender. Finely chopped apples distribute their flavor through every slice, while pecans or walnuts add a welcome contrast to the soft crumb.
Cinnamon gives the cake its familiar autumn warmth, but the flavor remains balanced rather than overly spiced. The smooth cream cheese frosting adds gentle tanginess and a luxurious finish that pairs especially well with the apples.
If you enjoy fruit cakes with tangy frosting, you may also like this banana cake with cream cheese frosting, another moist pan dessert made for generous slices.
Ingredients You’ll Need
Gather the ingredients before beginning, especially because the batter comes together quickly once the apples are chopped. Firm apples are the most important choice: Granny Smith, Honeycrisp, and Braeburn all work well, either alone or in combination.
- Flour: All-purpose flour provides the structure for this soft, substantial cake.
- Leavening and seasoning: Baking soda, cinnamon, and salt create a nicely balanced base.
- Sugar and oil: Granulated sugar sweetens the cake, while neutral vegetable oil contributes moisture.
- Eggs and vanilla: Three large eggs bind the batter, and vanilla rounds out the flavor.
- Apples: Use 3 cups of peeled, cored, and finely chopped apples, approximately 3 medium apples.
- Nuts: Choose 1 cup of chopped pecans or walnuts for texture and a toasty, autumnal taste.
- Frosting: Full-fat cream cheese, unsalted butter, vanilla, and sifted confectioners’ sugar create the creamy topping.
Have the cream cheese and butter at room temperature before making the frosting. Soft ingredients blend more smoothly, reducing the chance of lumps and making the icing easier to spread.
For another apple-centered treat with a creamy component, keep this caramel apple cream cheese dessert in mind for brunches and holiday snack tables.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then prepare a 9-by-13-inch baking pan by greasing and flouring it or lining it with parchment. Leave a little parchment overhang if you want to lift the cooled cake out of the pan more easily.
Step 2: Whisk the flour, baking soda, cinnamon, and salt in a medium bowl until evenly combined. This distributes the baking soda and cinnamon before they enter the wet ingredients, helping the cake bake consistently.
Step 3: In a large bowl, beat the granulated sugar, neutral oil, eggs, and vanilla until the mixture looks smooth. There is no need to whip it for a long time; simply make sure the eggs are fully incorporated and the mixture is cohesive.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Stop mixing as soon as no broad streaks of flour remain, since excessive mixing can make the crumb heavier.
Step 5: Fold in the finely chopped apples and chopped pecans or walnuts with a spatula. The batter will be thick, and that is expected; small apple pieces are easier to distribute evenly than large chunks.
Step 6: Scrape the batter into the prepared pan and spread it into an even layer. Take a moment to reach the corners so the cake bakes with a consistent thickness from edge to edge.
Step 7: Bake for 45–55 minutes, checking toward the end of the baking window. The center should be set, and a toothpick inserted in the middle should come out with a few moist crumbs rather than wet batter.
Step 8: Let the cake cool in the pan for about 15 minutes, then cool it completely on a rack before adding the frosting. The full cooling period is important because warm cake will cause cream cheese frosting to melt and slide.
Step 9: Make the frosting by beating the softened cream cheese and butter until smooth and creamy. Add the vanilla, then gradually beat in 3–4 cups of sifted confectioners’ sugar until the frosting reaches your preferred sweetness and thickness.
Step 10: Add 1–2 tablespoons of milk or cream only if the frosting needs loosening. Spread it over the completely cooled cake, then refrigerate briefly if you want a firmer surface before cutting.
Pro Tips for a Tender Cake
Apple selection makes a noticeable difference. Very soft apples can release excess moisture and make the cake wet, while firm, slightly tart varieties retain enough structure to provide bright flavor and pleasing texture after baking.
Chop the apples fairly small rather than leaving them in large cubes. Smaller pieces blend into the batter more evenly, so each serving receives apple flavor without creating large damp pockets.
- Measure the flour accurately by spooning it into measuring cups and leveling the tops.
- Keep the nuts chopped into small, bite-sized pieces for a more even crumb.
- Mix only until the flour disappears; a thick batter does not need additional stirring.
- Begin checking the cake near 45 minutes, since pan materials and ovens can vary.
- Use room-temperature cream cheese and butter for smooth, lump-free frosting.
Do not frost based only on the clock. The cake may feel cool around the edges while the center is still warm, so test the middle with your fingertips or allow the full hour of cooling before spreading the icing.
For another fall dessert with a creamy, warmly spiced finish, try this pumpkin cake with bourbon cream cheese frosting when you want a different seasonal flavor.
Serving, Storage & Make-Ahead Tips
Serve the cake in neat squares or generous rectangles, depending on whether it is part of a larger dessert spread. A simple garnish of finely chopped nuts or a light dusting of cinnamon is enough; the creamy white frosting already makes the cake look polished.
Because the frosting contains cream cheese, store the finished cake in the refrigerator. Cover the pan or place slices in an airtight container, and allow servings to sit briefly at room temperature before eating for the softest texture.
The unfrosted cake can be made ahead and cooled completely before being covered and refrigerated. Prepare the frosting separately if desired, then spread it over the cake closer to serving time for the freshest appearance.
If you are transporting the cake, chill it briefly first so the frosting is firmer. Keep the pan level during travel, and use a sharp knife wiped clean between cuts for tidy, bakery-style slices.
Autumn Apple Cake with Cream Cheese Frosting
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease and flour a 9-by-13-inch baking pan, or line it with parchment paper.
- Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl.
- In a large bowl, beat the sugar, oil, eggs, and vanilla until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until the flour disappears. Do not overmix.
- Fold in the finely chopped apples and nuts. The batter will be thick.
- Spread the batter evenly in the prepared pan.
- Bake for 45–55 minutes, until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs.
- Cool the cake in the pan for about 15 minutes, then transfer it to a rack and cool completely before frosting.
- For the frosting, beat the softened cream cheese and butter until smooth. Add the vanilla, then gradually beat in the sifted confectioners’ sugar, adding 1–2 tablespoons of milk or cream only if needed.
- Spread the frosting over the completely cooled cake. Refrigerate briefly if you prefer a firmer frosting before slicing and serving.
Notes
Final Thoughts
This Autumn Apple Cake with Cream Cheese Frosting brings together everything people love about fall baking: crisp-tasting apples, cinnamon warmth, crunchy nuts, and a soft homemade crumb. The recipe is generous, straightforward, and practical for sharing, with a single pan yielding 12–16 servings.
Give the cake plenty of time to cool before frosting, and choose firm apples for the best texture. Once the icing is spread, all that remains is slicing, serving, and enjoying a dessert that tastes right at home beside coffee, tea, or a scoop of vanilla ice cream.
Whether you bake it for a harvest gathering or simply want to make an ordinary afternoon feel more welcoming, this apple cake is a reliable recipe to return to whenever the weather turns cool.