This post may contain affiliate links. Please read our disclosure policy.
This Best Apple Cake Ever is super moist and delicious with the perfect amount of sweetness and spice!
If you’re still looking for an easy – and really delicious – dessert to serve over the holidays, have we got the recipe for you! My sister-in-law Pam shared this recipe with us over email with the subject line: “Best Apple Cake Ever!”
Pam celebrated her birthday last month, and a friend of hers showed up with this cake – the best apple cake ever. In fact – the cake was so good, the three of them ate the entire cake in about 24 hours.
Pam then made this apple cake for us for Thanksgiving – and it was so good, Jack and I immediately looked at each other and said, “We’re making this for our blog!”
This apple cake is moist and delicious with the perfect amount of sweetness and spice – plus large chunks of apple and chopped walnuts add great flavor and texture to the cake too. Once this apple cake comes out of the oven, a wonderful sweet buttery vanilla glaze is poured over the top which soaks in to make the cake even more delicious.
Not only is this apple cake really delicious – but it’s also very easy to prepare.
Can I make this cake in a 9×13-inch pan?
Yes – and this easy apple cake comes out just as moist and delicious. Click here to see the instructions for baking this apple cake in a 9×13-inch pan.
You may enjoy these other Bundt Cakes:
- Spiced Eggnog Chocolate Chip Cake
- Kathy’s Chocolate Chocolate Chip Cake
- Toffee Pecan Bundt Cake with Caramel Drizzle
- Chocolate Raspberry Bundt Cake
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Best Apple Cake Ever
This Best Apple Cake Ever is super moist and delicious with the perfect amount of sweetness and spice!
Ingredients
Baking spray with flour, or shortening and flour to grease the pan
For the Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups vegetable oil
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 eggs
- 2 teaspoons vanilla
- 3 large apples, peeled and cut into large pieces (Note: The original recipe calls for tart green apples, but we used some red Cortland apples we had on hand and it was delicious!)
- 1 cup chopped walnuts (optional)
For the Glaze
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 3 tablespoons heavy cream
- 1/4 teaspoon vanilla
Instructions
- Preheat oven to 325 degrees. Grease and flour a 12-cup Bundt pan and set aside.
- In a large bowl, sift together flour, baking soda, cinnamon, nutmeg and salt. Sift two additional times and set aside.
- In the bowl of a stand mixer, combine oil and both sugars, and mix until well blended.
- Add eggs one at a time, mixing thoroughly after each addition. Add vanilla and mix again.
- Add the sifted dry ingredients to the batter and mix thoroughly. By hand, fold in apples and walnuts and mix until evenly combined.
- Spoon the batter into the prepared bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove cake from the oven and allow to cool in the bundt pan for 20 minutes.
- While the cake is cooling, prepare the glaze. In a saucepan, over medium heat, combine all of the glaze ingredients. Bring to a boil and allow the mixture to boil for 1 minute.
- Remove the cake from the pan, onto a serving plate. Spoon the glaze over the warm cake.
- Cool for a little longer before serving.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Great apple cake
Thanks Myrna!
I decided to make this cake today because my parents are coming up for lunch next week and I really wanted to make something special for them. It came out exactly like in the pictures and I did a dry run today so I can make another one next week. If I were to freeze it, wrapped welll, would it still be great? Also wondering how to best store it for the short-term, such as a few days, in cake dome, fridge, etc. Thank you for a wonderful recipe!
Hi Jill – So glad you enjoyed the cake! We store ours in the refrigerator but bring it back to room temp before serving. You can freeze it – the glaze might get a little disrupted as it’s wrapped, but you could always add more if you wanted. Hope that helps!
Believe the hype – this recipe is perfect. Low maintenance, big flavor. I’ve made it twice in three days because the first one vanished at a party and my toddler asked for more this morning. I made no adjustments, and don’t think any are necessary. If you’re put off by the amount of oil, I wouldn’t make this recipe – it keeps it beautifully moist. I’ll be browsing this blog for more recipes from now on – thanks!
Thank you Erin!!
Fantastic recipe. I’m making it for at least the 10th time today. A couple tweaks: I use equal parts regular and dark brown sugar. One tsp. each of vanilla extract and good quality bourbon. Chef’s kiss, mwah!
Thanks Paul – great suggestions!
Absolutely wonderful! My 13 yr old just said “this is so amazing, it officially feels like fall, because of this cake, it’s fall in my mind now!” The whole family loved it!
Aw – I love that Sarah!! Happy official Fall to you and your family! 😀
This cake is delicious! I made as directed, with one small addition…when I tasted the glaze it was a little bland. I added a generous pinch of sea salt, and it made all the difference in the world.
Thanks Lauren!
Delicious and wonderful “company cake”
Thanks Barbara!
This really is the best apple cake. My German mother-in-law said this was the real thing, and she is picky about her cake. It is more work than i like to do, but the raves i get makes it all worth while. I used pecans in with the apples, one time a few raisons all were tasty.
Thank you Sandy! That’s high praise!! We appreciate you taking the time to leave your review.
Do I have to use heavy cream for glaze? Can I use whole milk instead?
Sure – it won’t be as thick and creamy. You could try adding a touch of confectioner’s sugar to thicken if needed.
Can I freeze this cake?
Sure Devora – you can freeze this cake.