Apple Cinnamon Cake Recipe – Soft, Moist & Made From Scratch

 Why This Apple Cinnamon Cake Works

The first time I made this cake, I was really just trying to use up three apples that were about to go soft in the fruit bowl. I wasn't expecting much — but the smell of cinnamon and baked apple filling the kitchen was enough to make me stop what I was doing and just wait by the oven.

That's become the whole appeal of this recipe for me. It's not fussy. There's no layering, no frosting to get right, no special pan. Just a simple batter, a good amount of fresh apple, and enough cinnamon to make the whole house smell like it. It's the kind of cake that's just as good for breakfast with coffee as it is for dessert with a scoop of vanilla ice cream.

If you've got a couple of apples sitting around, this is where they belong.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk (or buttermilk for extra moisture)
• 2 medium apples, peeled and diced small (Honey crisp or Granny Smith work well)

For the cinnamon swirl/topping:

• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons chopped walnuts or pecans (optional)

Optional glaze:

• 3/4 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract

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1. Apple Peeler & Corer — makes prepping apples for baking much faster
2. 9-inch Round Cake Pan — even baking with no sticking
3. Instant-Read Thermometer — helpful for checking doneness on denser bakes
4. Stand Mixer — makes creaming butter and sugar effortless

How to Make Apple Cinnamon Cake

  1. Preheat and prep. 

• Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round or square cake pan.

  2. Mix the dry ingredients. 

• In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

  3. Cream the butter and sugar.

• In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2 minutes.

  4. Add the eggs and vanilla. 

• Beat in the eggs one at a time, then mix in the vanilla extract.

  5. Alternate dry ingredients and milk. 

• Add the flour mixture in three parts, alternating with the milk, mixing just until combined after each addition. Don't over mix.

  6. Fold in the apples. 

• Gently fold in the diced apples with a spatula.

  7. Layer into the pan.

• Pour half the batter into the prepared pan. Mix the cinnamon-sugar topping ingredients together and sprinkle half over the batter. Add the remaining batter, then top with the rest of the cinnamon sugar and nuts, swirling gently with a knife.

Bake. 

• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Cool and glaze.

• Let the cake cool in the pan for 15 minutes before transferring to a wire rack. If using the glaze, whisk the powdered sugar, milk, and vanilla together and drizzle over the cooled cake.

• Prep time: 20 minutes
• Bake time: 45 minutes
• Servings: 9–10 slices

Tips for the Best Apple Cinnamon Cake

• Don't skip the apple size. Diced small (not shredded) gives you little pockets of soft apple throughout the cake rather than sinking to the bottom.

• Toss apples in a little flour before folding them in — it helps prevent them from sinking during baking.

• Buttermilk makes it richer. If you have it on hand, swap it in for the regular milk for an even more tender crumb.

• Check doneness at 40 minutes if your oven runs hot — apple cakes can go from moist to dry quickly once overbaked.

How to Store It

Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. It also freezes well — wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions

  1. Can I use a different type of apple?

• Yes — Honey crisp, Granny Smith, and Fuji all work well. Firmer apples hold their shape better during baking.

  2. Can I make this cake ahead of time? 

• Definitely. It actually tastes even better the next day once the flavors settle.

  3. Can I make it gluten-free? 

• Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will be very slightly denser but still delicious.

  4. Do I need the glaze?

• No — the cake is plenty sweet without it. The glaze is a nice touch if you're serving it for a gathering.

Nutrition (per slice, approximate)

• Calories: 260
• Protein: 4g
• Carbs: 38g
• Fat: 10g
• Sugar: 22g

Nutrition values are estimates and will vary based on exact ingredients and slice size.