Name: Fresh Apple Cake with Dreamy Cream Cheese Frosting
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: For the Apple Cake:; 2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 3 large eggs; 1 cup granulated sugar; 1/2 cup brown sugar; 1 cup vegetable oil; 2 tsp vanilla extract; 3 cups fresh apples, peeled and chopped (Granny Smith, Honeycrisp, or mixed); Optional: 1/2–1 cup chopped pecans or walnuts; For the Cream Cheese Frosting:; 8 oz cream cheese, softened; 1/2 cup (1 stick) unsalted butter, softened; 3–4 cups powdered sugar; 1 tsp vanilla extract; Pinch of salt

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This Fresh Apple Cake with Dreamy Cream Cheese Frosting is the kind of dessert that feels like a warm hug. Packed with juicy chunks of apple and warm spices, the cake is moist, flavorful, and incredibly tender. Topped with a thick layer of tangy cream cheese frosting, it’s a rustic yet indulgent treat I love to bake when apple season is in full swing—or when I just need a taste of cozy comfort.

Why I Love This Recipe

I love this cake because it’s simple, homemade, and completely satisfying. The fresh apples give the cake so much moisture and natural sweetness, while the cinnamon and nutmeg bring a nostalgic fall flavor I can never resist. And that frosting? It’s smooth, rich, and the perfect contrast to the spiced cake. Whether I’m baking for a family gathering or just because, this cake is always a winner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Apple Cake:

All-purpose flour
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Eggs
Granulated sugar
Brown sugar
Vegetable oil
Vanilla extract
Fresh apples (peeled and chopped—Granny Smith, Honeycrisp, or a mix)
Optional: chopped pecans or walnuts

For the Cream Cheese Frosting:

Cream cheese, softened
Unsalted butter, softened
Powdered sugar
Vanilla extract
Pinch of salt

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, I whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In another bowl, I beat the eggs with both sugars, then stir in the oil and vanilla until smooth.
I add the dry ingredients to the wet and stir just until combined.
I fold in the chopped apples (and nuts if I’m using them), then pour the batter into the prepared pan and smooth the top.
I bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Then I let the cake cool completely before frosting.
To make the frosting, I beat the cream cheese and butter until fluffy, then add the powdered sugar, vanilla, and salt. I mix until smooth and creamy.
Once the cake is cool, I spread the frosting evenly on top and serve.

Servings and timing

This recipe serves 12–15 people and takes about 20 minutes to prep, 45–50 minutes to bake, and 15 minutes to frost and finish. It’s a great make-ahead dessert for holidays, potlucks, or any time I want a comforting, crowd-pleasing treat.

Variations

I sometimes add a handful of raisins or dried cranberries for extra sweetness and texture.
For a nutty twist, I toast chopped pecans or walnuts and sprinkle them over the frosting.
I’ve made this as cupcakes or in a bundt pan—just adjust the baking time accordingly.
If I want a lighter topping, I use a dusting of powdered sugar or a drizzle of maple glaze instead of full frosting.

Storage/Reheating

I store this cake in the refrigerator (because of the cream cheese frosting) in an airtight container for up to 5 days. To serve, I let it come to room temperature for the best texture. It also freezes well—both frosted and unfrosted—for up to 2 months. I thaw overnight in the fridge and bring to room temp before enjoying.

FAQs

What type of apples work best in this cake?

I like a mix of tart and sweet apples—Granny Smith for structure and Honeycrisp or Fuji for sweetness. Mixing them gives the best flavor and texture.

Can I make this cake ahead of time?

Yes, I often bake the cake a day ahead and frost it the next day. The flavors deepen, and it actually gets more moist after resting.

Do I have to peel the apples?

I always peel them for the best texture. The skins can get chewy after baking, so I skip them.

Can I use a different frosting?

Absolutely. A simple glaze, whipped cream topping, or even a maple buttercream would work well. But I have to admit—the cream cheese frosting is my favorite.

How do I know when the cake is done?

I check with a toothpick in the center. It should come out clean or with just a few moist crumbs. The top should also be golden and spring back lightly when touched.

Conclusion

This Fresh Apple Cake with Dreamy Cream Cheese Frosting is everything I love about fall baking—moist, spiced, and full of apple flavor. It’s easy to make, big on taste, and perfect for sharing. Whether I’m making it for a special occasion or just a cozy afternoon, it always hits the spot and leaves everyone asking for the recipe.