When apple season arrives, this easy homemade apple cake is a recipe worth keeping close. It is made the simple way, with a whisk and a rubber spatula and no mixer at all. Oil replaces butter in the batter, which helps keep the cake wonderfully moist, and buttermilk adds tenderness. Warm spices, light brown sugar, and fresh apples complete the flavor, and the cake is easy enough to make on a weeknight.
The recipe takes about 10 minutes of prep and about 35 to 45 minutes in the oven, for a total of around 55 minutes. It makes one 9-inch cake, and you can finish it with powdered sugar or a sprinkle of sliced almonds. Below you will find the full ingredient list, step-by-step directions, tips for the best texture, storage and freezing guidance, and answers to common questions.
Why You’ll Love This Easy Homemade Apple Cake
- No mixer needed, just a whisk, a bowl, and a rubber spatula
- Made with oil instead of butter for an extra moist crumb
- Only 10 minutes of prep, with simple pantry ingredients
- Warm cinnamon, ginger, and nutmeg give classic fall flavor
- Fresh apples are folded in for tender bites in every slice
- Keeps for several days and freezes well
- Works as a snack, a breakfast treat, or a simple dessert
What Does Easy Homemade Apple Cake Taste Like?
This cake is soft, moist, and gently spiced. The brown sugar gives it a deep, caramel-like sweetness, while the cinnamon, ginger, and nutmeg bring warmth without overpowering the apples. The apples soften as the cake bakes and turn into tender pockets of fruit throughout the crumb. The buttermilk adds a slight tang that keeps the cake from tasting too sweet.
Because the batter is made with oil, the cake stays soft for days. The recipe notes that it is delicious straight from the refrigerator, though it is a little softer when served at room temperature. Dust it with powdered sugar for a simple finish, or add sliced almonds on top for crunch.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 35 to 45 minutes
- Total time: 55 minutes
- Oven temperature: 350°F (180°C)
- Pan: an 8-inch or 9-inch round springform pan (the smaller pan makes a taller cake)
- Yield: 1 cake
The method is straightforward. Whisk the dry ingredients and spices in one bowl. In another bowl, whisk the eggs and sugar, then add the oil, buttermilk, vanilla, and orange zest if you are using it. Fold the wet mixture into the dry ingredients just until combined, fold in the apples, scrape the batter into the pan, and bake until a toothpick comes out clean.
Ingredients
For the Dry Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg (or cloves or cardamom)
For the Wet Ingredients
- 2 large eggs
- 1 cup (200 g) light brown sugar
- 1/2 cup (120 ml) canola or other neutral oil
- 2/3 cup (160 ml) buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest (optional)
For the Apples and Topping
- 2 medium apples, peeled, cored, and cut into 1/4-inch thick wedges or cubes
- Optional topping: sliced almonds and powdered sugar
Ingredient Notes
Apples
The recipe uses 2 medium apples, peeled, cored, and cut into 1/4-inch thick wedges or cubes. Keeping the pieces fairly small and even helps them cook through in the time the cake bakes. Choose apples that you enjoy eating, since they are the main flavor.
Oil
Half a cup of canola or another neutral oil keeps the cake especially moist. Because the recipe uses oil instead of butter, there is no need to cream anything or wait for butter to soften.
Buttermilk
Two-thirds of a cup of buttermilk gives the cake a tender crumb and a slight tang, and it works with the baking soda to help the cake rise.
Light Brown Sugar
A full cup (200 g) of light brown sugar sweetens the cake and adds a soft, caramel-like flavor.
Spices
Cinnamon, ginger, and nutmeg make the cake taste like fall. The recipe says you can use cloves or cardamom in place of the nutmeg if you prefer.
Orange Zest
Half a teaspoon of orange zest is optional, but it adds a bright, fragrant note that goes well with apples and spices.
Equipment
- An 8-inch or 9-inch round springform pan
- Parchment paper, if you prefer to line the pan
- A large bowl and a medium bowl
- A whisk
- A rubber spatula for folding
- A knife and cutting board for the apples
- A toothpick for testing doneness
- A wire rack for cooling
Variations and Substitutions
The recipe above includes a few options of its own. The other ideas below have not been tested here, so treat them as suggestions.
- Spice choice: Use nutmeg, cloves, or cardamom, whichever you like best.
- Orange zest: Add it for a bright flavor or leave it out.
- Topping: Sprinkle the batter with sliced almonds before baking, or dust the finished cake with powdered sugar.
- Pan size: The smaller 8-inch pan makes a taller cake, and the 9-inch pan makes a slightly flatter one.
- More apple cakes: If you enjoy this cake, try our Ultimate Apple Snack Cake or our Italian Apple Cake (Torta di Mele).
Step-by-Step Instructions
Step 1: Prepare the pan and oven. Preheat the oven to 350°F (180°C). Grease and flour an 8-inch or 9-inch round springform pan, or line it with parchment paper. The smaller pan makes a taller cake.
Step 2: Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set the bowl aside.
Step 3: Mix the wet ingredients. In another medium bowl, whisk the eggs and sugar until combined. Add the oil, buttermilk, vanilla extract, and orange zest, if you are using it, and whisk until combined.
Step 4: Combine. Add the wet mixture to the flour mixture and fold with a rubber spatula just until combined. Fold in the apples.
Step 5: Fill the pan. Scrape the batter into the prepared pan and smooth the top. Top with sliced almonds, if you like.
Step 6: Bake. Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 7: Cool. Place the pan on a wire rack and let the cake cool completely.
Step 8: Serve. Sprinkle with powdered sugar, if desired, and serve.
Tips for Success
- Fold gently. Mix the wet and dry ingredients just until combined for a tender cake.
- Cut the apples evenly. Pieces about 1/4 inch thick bake through evenly.
- Prepare the pan well. Grease and flour it, or line it with parchment, so the cake releases cleanly.
- Choose your pan size. Use an 8-inch pan for a taller cake and a 9-inch pan if you prefer a lower cake.
- Test for doneness. A toothpick inserted into the center should come out clean.
- Cool completely. The cake sets as it cools, so wait before cutting.
- Dust at the end. Sprinkle powdered sugar over the cooled cake just before serving.
How to Know It’s Done
The cake is done when a toothpick inserted into the center comes out clean. The recipe says to bake for 35 to 45 minutes. Pan size and oven differences affect the timing, so start checking at 35 minutes. Let the cake cool completely on a wire rack before slicing.
What to Serve With Easy Homemade Apple Cake
A slice of this cake is lovely on its own with a cup of coffee or tea. For dessert, add a scoop of vanilla ice cream or a spoonful of whipped cream. It also fits nicely on a fall dessert table next to other apple bakes, such as our French Apple Cake and 4-Ingredient Apple Cinnamon Cake.
Storage
Store the cake at room temperature in an airtight container for up to 3 days, or refrigerate it for up to 5 days. The recipe notes that the cake is delicious straight from the refrigerator, but it is softer when served at room temperature.
Freezing
The cake can be frozen for up to 2 months. Wrap it well, and thaw it before serving.
Common Mistakes to Avoid
- Overmixing the batter. Fold just until combined, or the cake can turn out tough.
- Cutting the apples too large. Big chunks may not cook through in the time the cake bakes.
- Skipping the pan prep. Grease and flour the pan or line it so the cake does not stick.
- Using the wrong pan size. An 8-inch or 9-inch pan works, but check doneness earlier in the larger pan.
- Cutting the cake while warm. Let it cool completely first.
- Underbaking. A toothpick should come out clean.
- Adding powdered sugar too early. Dust it on just before serving, once the cake is cool.
Frequently Asked Questions
Do I need a mixer?
No. This cake is made with a whisk and a rubber spatula.
Why does the recipe use oil instead of butter?
The oil makes the cake extra moist.
What size pan do I use?
An 8-inch or 9-inch round springform pan. The smaller pan makes a taller cake.
What temperature and how long do I bake it?
Bake at 350°F (180°C) for 35 to 45 minutes, until a toothpick inserted in the center comes out clean.
Can I use a different spice?
Yes. The recipe says you can use cloves or cardamom instead of the nutmeg.
Is the orange zest required?
No. It is optional.
How long does the cake keep?
It keeps at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days.
Can I freeze the cake?
Yes. The cake can be frozen for up to 2 months.
Recipe Background
Apple cakes appear in baking traditions around the world, from European torte-style cakes to American fall favorites. They are popular because they are simple, forgiving, and a great way to use fresh apples. Using oil instead of butter is a common technique for a moist, tender crumb, and it also means you can mix the batter by hand without a mixer.
This recipe is adapted from the Easy Apple Cake by Stephanie of Pretty Simple Sweet, written here in our own words with the same ingredients, amounts, and method.
Share Your Creation
Did you make this easy homemade apple cake? Leave a comment below and tell us how it turned out. Which apples did you use, and did you add the almonds or the orange zest? Your tips and photos help other readers make the recipe their own.
Conclusion
This easy homemade apple cake proves that a moist, flavorful cake does not need a mixer or a long ingredient list. With oil, buttermilk, warm spices, and fresh apples, it comes together in minutes and bakes into a soft, cozy cake that keeps well. Bake one this weekend, dust it with powdered sugar, and enjoy it with your favorite hot drink.
More Delicious Recipes You’ll Love
- 10-Minute Prep for Irresistible Apple Cake – Best Ever Fall Dessert
- Ultimate Apple Snack Cake (Irresistibly Soft, Cozy & Moist )
- Italian Apple Cake (Torta di Mele) – Best Moist & Ready in 50 Min
- French Apple Cake – 10 Irresistible Reasons You’ll Adore This Rustic Dessert
- The Easiest 4-Ingredient Apple Cinnamon Cake That Feels Like Pure Magic (Apple Cinnamon Cake)
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Nutritional Information
Nutrition is an approximate estimate per slice, calculated from standard ingredient values and assuming the cake is cut into 8 slices. Optional toppings are not included. The original recipe does not list nutrition or a slice count, and actual numbers will vary with the brands you use and how you slice the cake.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 346 |
| Carbohydrates | 48g |
| Protein | 5g |
| Fat | 15g |
| Saturated Fat | 1.5g |
| Cholesterol | 48mg |
| Sodium | 215mg |
| Fiber | 2g |
| Sugar | 29g |
Easy Homemade Apple Cake
- Total Time: 55 minutes
- Yield: 1 9-inch cake (about 8 slices) 1x
Description
A moist, easy apple cake made with oil and buttermilk instead of butter, warm spices, and fresh apples folded in by hand. No mixer needed.
Ingredients
1 1/2 cups (180 g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg (or cloves or cardamom)
2 large eggs
1 cup (200 g) light brown sugar
1/2 cup (120 ml) canola or other neutral oil
2/3 cup (160 ml) buttermilk
1 teaspoon vanilla extract
1/2 teaspoon orange zest (optional)
2 medium apples, peeled, cored, and cut into 1/4-inch thick wedges or cubes
Optional topping: sliced almonds, powdered sugar
Instructions
1. Preheat the oven to 350°F (180°C). Grease and flour, or line with parchment paper, an 8-inch or 9-inch round springform pan. The smaller pan makes a taller cake.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
3. In another medium bowl, whisk the eggs and sugar until combined. Add the oil, buttermilk, vanilla extract, and orange zest (if using) and whisk until combined. Add the mixture to the flour mixture and fold with a rubber spatula just until combined. Fold in the apples.
4. Scrape the batter into the prepared pan and smooth the top. Top with sliced almonds, if desired.
5. Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place the pan on a wire rack and allow the cake to cool completely.
6. To serve, sprinkle with powdered sugar, if desired.
Notes
Adapted from the Easy Apple Cake recipe by Stephanie of Pretty Simple Sweet.
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days. The cake is delicious straight from the fridge, but it is softer at room temperature.
The cake can be frozen for up to 2 months.
The source lists 45 minutes for cook time, while its method says to bake for 35 to 45 minutes.
Nutrition is an approximate estimate per slice, calculated from standard ingredient values and assuming the cake is cut into 8 slices (the source does not give a slice count or nutrition).
- Prep Time: 10 minutes
- Cook Time: 35 to 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 346
- Sugar: 29g
- Sodium: 215mg
- Fat: 15g
- Saturated Fat: 1.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 48mg
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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