This spiced apple cake is the one-bowl, no-mixer cake I make on repeat once the weather turns — moist from oil and applesauce, packed with cinnamon and diced apple, and finished with a simple glaze instead of a fussy frosting.
Table of Contents
Why You’ll Love This Spiced Apple Cake
- Convenience: no mixer required, just two bowls and a whisk, and it bakes in one 9×13 pan.
- Flavor: cinnamon, nutmeg, and clove throughout the crumb, with fresh diced apple in every bite.
- Practicality: it stays moist for days at room temperature, so it’s an easy make-ahead dessert for gatherings.
Ingredients for This Spiced Apple Cake
Vegetable oil: oil-based batters stay moist longer than butter-based ones, which matters for a cake that needs to hold up for days.
Applesauce: adds a second layer of apple flavor and extra moisture without extra fat.
Diced apple: Honeycrisp or Granny Smith both work well; either way, dice them small so they cook through with the batter.
Warm spices: cinnamon, nutmeg, and a touch of clove build the same cozy flavor you’ll find in our apple vanilla muffins, just in cake form.
How to Make Spiced Apple Cake
- Preheat the oven to 350°F and grease a 9×13-inch pan.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a bowl.
- Whisk the oil and both sugars together, then whisk in the eggs, vanilla, and applesauce.
- Fold the dry ingredients into the wet ingredients until just combined, then fold in the diced apples.
- Pour the batter into the pan and bake for 38 to 42 minutes, until a toothpick comes out clean.
- Cool for at least 20 minutes, then whisk together the glaze and drizzle it over the cake.
Tips for Success
Dice the apples small. Pieces around 1/4 inch cook through evenly; larger chunks can stay firm in the center while the cake around them is done.
Don’t overmix the batter. Fold just until the flour disappears — overworking an oil-based batter makes the crumb tighten up instead of staying tender.
Glaze while slightly warm. A cake that’s cooled for about 20 minutes is warm enough to help the glaze soak in slightly, but cool enough that it won’t slide straight off.
Variations
Cream cheese frosting: swap the cinnamon glaze for a full layer of cream cheese frosting if you want a richer, more dessert-forward cake.
Nutty crunch: fold 1/2 cup chopped walnuts or pecans into the batter along with the apples.
Bundt style: bake in a greased bundt pan for 45 to 50 minutes for a dressier presentation, similar in spirit to our easy apple dump cake.
Maple glaze: replace the milk in the glaze with maple syrup for a deeper, more fall-forward finish.
What to Serve With Spiced Apple Cake
A warm slice pairs naturally with our spiced pear crumble if you’re building out a full cozy dessert spread.
Vanilla ice cream or a dollop of lightly sweetened whipped cream turns a simple slice into more of an occasion.
FAQs
Can I make spiced apple cake ahead of time? Yes — it actually improves after a day as the spices settle in. Bake up to 2 days ahead and store covered at room temperature.
How do I store spiced apple cake? Keep it covered at room temperature for up to 3 days, or refrigerate for up to a week; bring to room temperature before serving.
What apples work best in this cake? Firm, slightly tart apples like Honeycrisp or Granny Smith hold their shape and balance the sweetness of the cake.
Can I freeze this cake? Freeze the un-glazed cake tightly wrapped for up to 3 months; thaw overnight and add the glaze just before serving.
Final Thoughts
Spiced apple cake is the kind of dessert that makes a kitchen smell like fall the moment it goes in the oven. It’s low-effort enough for a weeknight and still nice enough to serve to guests.
Give it a try this season and let me know in the comments what glaze you land on.
Spiced Apple Cake
Ingredients
Apple Cake
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup vegetable oil
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened applesauce
- 2 cups peeled, diced apple (about 2-3 medium, Honeycrisp or Granny Smith)
Cinnamon Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a bowl.
- Whisk the oil, brown sugar, and granulated sugar together in a large bowl until combined.
- Whisk in the eggs one at a time, then the vanilla and applesauce.
- Fold the dry ingredients into the wet ingredients until just combined.
- Fold in the diced apples.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 38 to 42 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for at least 20 minutes.
- Whisk the powdered sugar, milk, cinnamon, and vanilla together until smooth, then drizzle over the warm or cooled cake.