Moist Buttery Apple Cake Recipe

A tender, moist apple cake with buttery richness and cinnamon spice. Perfect for fall baking or any time you crave a cozy dessert.

Print Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course apple cake recipes moist, Dessert

Cuisine American

Servings 10 servings

Calories 380 kcal

Ingredients

2 ½ cups 315 g all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup 113 g unsalted butter, softened
1 cup 200 g granulated sugar
½ cup 100 g packed light brown sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
1 cup 240 ml buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
3 cups about 3 medium peeled, cored, and diced tart apples (Granny Smith or Honeycrisp)
Optional: ½ cup chopped walnuts or pecans

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk. Start and end with the flour. Mix until just combined — do not overmix.
Gently fold in the diced apples (and nuts if using) with a rubber spatula. The batter will be thick.
Spread the batter evenly into the prepared pan. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The top should be golden brown.
Cool the cake in the pan on a wire rack for 15 minutes. Then lift it out (if using parchment) or slice directly in the pan. Serve warm or at room temperature.

Notes

1. Storage: Wrap tightly and keep at room temperature for up to 3 days. Refrigerate after day 2 if your kitchen is warm.
2. Freezing: Cool completely, wrap in plastic wrap then foil, and freeze for up to 3 months. Thaw in the fridge overnight.
3. Substitutions: For a dairy-free version, use vegan butter and plant-based milk with a splash of lemon juice.
4. For gluten-free, use a 1:1 gluten-free baking blend (add 1 tbsp extra milk).
5. Apple choice: Stick with firm, tart apples like Granny Smith, Honeycrisp, or Braeburn. Avoid Red Delicious or Gala.
6. Make ahead: Bake the cake a day in advance — the flavors meld overnight. Keep covered at room temperature.
7. Don’t overmix the batter.
8. Stir until the flour just disappears — overmixing develops gluten and makes the cake tough.
9. You want tender, not chewy.
10. Fold in the apple chunks by hand with a spatula.
11. Line your pan with parchment paper and leave a two-inch overhang on two sides.
12. That way you lift the whole cake out cleanly.
13. No more crumbly edges stuck to the pan, I promise.