Old-Fashioned Apple Cake
This old-fashioned apple cake is packed with fresh apples, warm cinnamon, and crunchy walnuts, then layered with a simple cream cheese frosting.
It comes from a family recipe that has been passed down for generations, and the cake is incredibly moist, warmly spiced, and even better the next day.
This Recipe At a Glance
- Flavor: Warm cinnamon, fresh apples, toasted walnuts, and tangy cream cheese frosting
- Texture: Extra moist and tender with crunchy walnuts throughout
- Skill level: Intermediate
- Makes: 3 six-inch layers or 2 eight-inch layers
- Best apples: Granny Smith or Honeycrisp
- Make ahead: This cake is especially good the next day
- Perfect for: Fall gatherings, Thanksgiving, and cozy celebrations
How to Make This Old-Fashioned Apple Cake
The full ingredient amounts and instructions are in the recipe card at the bottom of this post, but here’s an overview of the process.
Step 1: Make the Apple Cake Batter
Whisk together the sugar and oil, then mix in the eggs. In a separate bowl, combine the flour, cinnamon, baking soda, and salt.
Fold the dry ingredients and chopped walnuts into the wet ingredients, then gently fold in the peeled apples. The batter will be very thick, and that’s exactly what you want.
Step 2: Bake the Cake Layers
Divide the batter between your prepared pans and bake at 350°F / 175°C until a toothpick inserted into the center comes out with a few moist crumbs.
Step 3: Make the Cream Cheese Frosting
Beat the cream cheese and butter until smooth, then mix in the vanilla and powdered sugar on low speed until the frosting is creamy and fully combined.
Step 4: Assemble the Cake
Once the cake layers are completely cool, stack and frost them with the cream cheese frosting. Finish the outside with the remaining frosting and decorate as desired.
The Story Behind This Old-Fashioned Apple Cake
I can’t tell you how big of a smile I had on my face when I was looking at the photo of the original recipe card.
You can tell it’s been around for years and has been put to good use. Something about that makes me feel so nostalgic.
I didn’t grow up baking or cooking with my parents or grandparents, so I don’t have a box full of family recipes.
Something about trying a recipe that has a story behind it makes it feel so much more meaningful. It also encourages you to try new things!
If you told me to make a cake batter that’s half apples (see below!), I would have said you were crazy. Yet here we are 🙂
The recipe comes from Grandma Eubanks and dates back to around the 1920s. That history is part of what makes the ingredient list and method so different from a modern layer cake.
Katie told me this cake has always been a favorite in their family. One of her favorite memories is leaving a fork in the cake so everyone could sneak a bite, then waking up the next morning to find that half the cake had disappeared overnight.
How I Adapted the Original Recipe
The original handwritten card included the ingredients, oven temperature, and bake time, but no detailed method. I tested the recipe and filled in the missing steps, including how finely to cut the apples and how to divide the batter for layer cakes.
I recommend peeling the apples and cutting them into roughly 1 cm cubes. That gives you plenty of apple in every bite without leaving large pieces that make the layers harder to slice and stack.
Making This Apple Cake in Different Pan Sizes
This recipe works well as 3 six-inch cake layers or 2 eight-inch cake layers. The six-inch layers bake up quite tall, so you can also divide the batter between 3 seven-inch pans if you prefer slightly thinner layers.
If you want a frosting that’s a little sturdier for piping or more detailed decorating, you can also use my cream cheese buttercream.
Why You’ll Love This Old-Fashioned Apple Cake
This cake uses a surprisingly large amount of fresh apple, which is what gives the layers their incredibly moist texture. The batter is very thick before it bakes, but the apples release moisture in the oven and create tender, flavorful layers.
The cinnamon adds warmth, the walnuts give the cake a little crunch, and the edges develop a delicious caramelized flavor as they bake. It tastes like a cross between apple crisp and spice cake.
Key Ingredients & Substitutions
- Apples: Granny Smith and Honeycrisp both work well because they hold their shape and balance the sweetness of the cake. Cut them into roughly 1 cm cubes so they bake evenly.
- Walnuts: These add crunch and are part of the original family recipe. You can leave them out if needed, or use chopped pecans instead.
- Vegetable or canola oil: Oil helps keep these apple-packed layers especially moist. Use a neutral-flavored oil.
- Cinnamon: This gives the cake its warm, classic spice flavor. I wouldn’t leave it out.
- Cream cheese frosting: The tangy frosting balances the sweet apple cake. For a sturdier frosting, use my cream cheese buttercream.
Make-Ahead & Storage
This is a great cake to make ahead because the flavor and texture are even better the next day. Once the layers are completely cool, wrap them tightly and refrigerate them until you’re ready to assemble the cake.
A frosted cake should be stored in the fridge because of the cream cheese frosting. Keep it covered or in an airtight container for up to 5 days, then let it sit at room temperature for about 1-2 hours before serving for the best texture.
The unfrosted cake layers can also be wrapped well and frozen for up to 1 month. Thaw them overnight in the fridge before assembling.
Old-Fashioned Apple Cake FAQs
Why Is My Apple Cake Batter So Thick?
That’s normal for this recipe. There are a lot of apples compared with the amount of batter, and the mixture will look unusually thick before baking. The apples release moisture as the cake bakes.
What Are the Best Apples for Apple Cake?
I recommend Granny Smith or Honeycrisp apples. Both stay relatively firm as they bake and add enough tartness to balance the sweetness of the cake.
Can I Leave Out the Walnuts?
Yes. The walnuts add a nice crunch, but the cake will still bake properly without them. You can also substitute chopped pecans.
Can I Make This Apple Cake Ahead of Time?
Definitely. The original family recipe even notes that the cake is best on the second day, so it’s an especially good make-ahead dessert.
Can I Use a Different Cream Cheese Frosting?
Yes. The simple cream cheese frosting in the recipe is delicious, but my cream cheese buttercream is a better choice if you want sharper edges or more decorative piping.
Tips for Making the Best Old-Fashioned Apple Cake
- Note from the family: You can add an additional egg if you want! They sometimes do this to make the texture a bit lighter.
- Be sure to peel and cut your apples into uniformly sized pieces so that they bake evenly in the oven. Aim for 1 cm cubes.
- Use tart apples like a Granny Smith or Honeycrisp that bake up well.
- Make this cake in advance! The recipe card says it’s best on the 2nd day.
- I added a touch of salt to this recipe (based on my preference), but the original recipe doesn’t call for any.
Let Me Know What You Think!
If you try this old-fashioned apple cake recipe, I’d love to hear what you think! Please leave a comment and rating below.
And don’t forget to tag me @chelsweets and use #chelsweets so I can see your delicious creations.
Old-Fashioned Apple Cake
Ingredients
Apple Cake Recipe
- 2 cups granulated sugar 400g
- 1 cup vegetable or canola oil 225g
- 3 large eggs, room temperature 168g
- 2 cups all-purpose flour 250g
- 2 tsp ground cinnamon 8g
- 1 tsp baking soda 6g
- 1/2 tsp fine salt 2g
- 1 cup chopped walnuts 125g
- 4-5 granny smith or honeycrisp apples, peeled and cut into 1 cm cubes 585g
Cream Cheese Frosting
- 1/2 cup cream cheese, room temperature 113g
- 1/2 cup salted butter, room temperature 113g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 2 cups powdered sugar 250g
Instructions
Apple Cake:
- Preheat oven to 350 F/175 C, and line and grease three 6-inch or 2 8-inch cake pans.
- Add 2 cups of granulated sugar and 1 cup of vegetable oil to a large bowl. Whisk together until incorporated. Next, mix in 3 eggs until combined.
- In a separate, medium-sized bowl, whisk together 2 cups all-purpose flour, 2 tsp ground cinnamon, 1 tsp baking soda, and 1/2 tsp salt.
- Add half of the dry ingredients and 1 cup of chopped walnuts to the wet ingredients. Mix together with a rubber spatula.
- Mix in the remaining half of the dry ingredients and stir until just combined. Fold in the cubed apples into the batter with a rubber spatula.
- Pour into the prepared cake pans and bake for 55-60 minutes, or until a toothpick comes out with a few moist crumbs. Place the pans on a wire rack to cool fully.
Cream Cheese Frosting:
- Beat together 1/2 cup of room temperature cream cheese and 1/2 cup of butter with a hand mixer or whisk attachment of a stand mixer.
- Add in 1 tsp vanilla extract and mix on a low speed. Then mix in 2 cups of powdered sugar on low speed until combined. Cover and set aside.
Assembling This Old-Fashioned Apple Cake:
- Once the cake layers are fully cooled, assemble this old-fashioned apple cake by frosting and stacking the cake layers with the cream cheese frosting.
- Cover the outside of the cake with the remaining cream cheese frosting. If desired, use a spoon to make some swooshes around the cake.
Video
Notes
My Tips for Making the Best Old-Fashioned Apple Cake:
- Note from the family: you can add an additional egg if you want! They sometimes do to make the texture a bit lighter.
- Be sure to peel and cut your apples into uniformly sized pieces so that they bake evenly in the oven. Aim for 1 cm cubes.
- Use tart apples like a Granny Smith or Honeycrisp that bake up well.
- Make this cake in advance! The recipe card says it’s best the 2nd day.
- I added a touch of salt to this recipe (based on my preference), but the original recipe doesn’t call for any.
This looks amazing! Have they (or you) ever tried it with melted butter, or without the nuts?
Hi Josipa,
I haven’t tried either of those variations, but I think that the cake would still turn out just fine without the nuts <3
I was so excited to see this recipe, I had some apples I needed to use up so it was perfect timing. Mine are in the oven right now ? as I was going through the recipe I noticed a couple things- the grams for a cup of oil is accidentally doubled and in the instructions you forgot to say when to add the apples. You were right, once you add them the batter is basically all apple! Thanks for all your great recipes ??
That’s awesome! And you are so right! I’ve updated the recipe card to reflect that, thank you for sharing / letting me know <3
I hope your layers turn out great!!
Looks great, but there is no mention of the apples in the method.
Hi Christin,
Oh my goodness!! I am so sorry about that, I just updated the recipe to reflect that you cut and peel the apples into 1 cm cubes, and then you fold them into the batter at the end. Thank you so much for flagging that to me 🙂
Recipe does not say measurement for nuts. Am I just missing it somewhere?
Hi Kelly,
So sorry about that! Just updated the recipe card to reflect that <3 Thank you!!
I can’t see any measurement for the amount of nuts. Am I missing it somewhere? Also, should they be toasted before adding to batter?
I love your page and watching you frost cakes! I just saw this Apple Cake recipe and thought it might work out good for my daughters wedding in the fall. My maiden name is Eubank and I was wondering what Grandma Eubank’s first name was and where you are from? Probably a stretch that we are related but who knows?
Hi Angie,
This is actually my friend Mary’s family recipe! Her mom sent it to me to try. Sadly I don’t know what Grandma Eubank’s first name was. I”m so sorry!!
It’s a very unique recipe, so I definitely suggest doing a test run before your daughter’s wedding 🙂 Happy baking!
@Angie DiNatale (Eubank), did you use this recipe for the wedding cake? If so, how did it turn out? Was it a layered cake?
Could this be two 8 inch?
Hi Kelly,
It can! Bake time should be about the same. Happy baking!! 🙂
Do you think this is a smash cake friendly recipe? (Maybe without the nuts?) it looks delicious and i like that its mostly apples! Love your work and art and YOU! My daughter and I like to bake a lot together thanks to you! Sending love from AZ! ??
Hi Iveth,
I think this would make a great smash cake! It’s pretty small, and literally half apples!! 🙂 And yes, probably a good idea to omit the nuts for that type of cake!
I’m so happy to hear that, and thank you!! <3
I can not eat nuts so we shall see how it turns out I am doing lots of baking because of the Coronavirus Pandemic myself and my daughter live in and around Branson Mo.so l am alone most of the time.
Hi CarolAnn,
I think it should still taste great without nuts, but they do add a nice crunch! Hope you and your daughter are keeping safe, happy baking!
So you think this cake would freeze well?
Hi Kayla,
I totally do! It ages super well (the flavors develop and it tastes even better overtime), so I think freezing it would work great! Just be sure to move it to the fridge a day before you plan to bring it to room temp to eat it. This will help minimize the temperature shock / condensation.
I was excited to see the recipe and it said print. But when I clicked to print it all it did was go back to the top of the page. So I had to write it all down by hand.
So sorry to hear that Terry! What browser were you using? My print recipe button usually works great for people, hopefully we’ll be able to figure out why it’s not working for you <3
Hi! The cake looks delicious, but I was wondering if peeling the apples is absolutely necessary. Would un peeled apples affect how the cake bakes?
Hi Daksha,
I’ve never tried this recipe with unpeeled apples so sadly I’m not sure! I’d think the texture and taste would be a bit different, but I bet it would still be tasty! If you try this recipe that way, please let me know how it goes! <3
Hi Peter,
You are totally right!! Thank you for letting me know, I just updated the recipe card! It should be 1/2 cup or 113 grams of butter. Sorry for the confusion!
Hi Chelsea,
Could I make a 13×9 cake with this recipe? Do you think it would be good with just a bit of powdered sugar on top, or a dollop of whipped cream, instead of the frosting? I’d want to make the changes to try and replicate a cake my mom used to make, without her recipe. Thanks so much for sharing all of your wonderful creations.
Kristine
Hi Kristine,
You sure can! For large cake layers, I suggest adding a couple heating cores to the center (these are the ones I use: https://amzn.to/2NQ0lVZ), to help the layers bake more evenly and quickly! It might take a few minutes longer to bake, but i think it would be amazing with a powdered sugar dusting or some whipped cream. Hope it turns out great / just like your Mom’s!!
@Chelsweets, I am going to use a 9 by 13 cake pan. I am not planning to do a layered cake, I will do just one cake layer with the frosting used in this recipe. I will also leave walnuts to be added on top of the icing by the guests if they prefer as this will be a cake for my daughter’s first birthday. I will purchase the heating cores as suggested, but I am wondering if a recipe for the one layer of cake can be provided so I can be confident I don’t mess up the measurements when reducing to the one layer, but a larger pan.
Thank you! 🙂
Hi Emily,
This recipe would be delicious as a 9 x 13″ sheet cake! I haven’t tested this recipe in that format, so I’m not 100% sure of the bake time. I feel like it should be similar to the recipe (55-60 mins), and using heating cores is a very good idea!
I’d recommend making the batter following the recipe (less the walnuts), then line and grease the sheet pan with parchment paper, grease the heating cores, and spread the batter into an even layer in the pan. Keep an eye on the cake in the oven after 45 minutes, and do the toothpick test once it looks ready! When the toothpick inserted into the center of the cake comes out with a few moist crumbs, the cake will be ready.
Hope that helps, happy baking!
Hi Chelsea,
I made the cake and it turned out delicious. I used dark brown sugar (1 for 1 replacement for the regular sugar) and cooked it in two ~7 inch tins. I didn’t get the amounts in the two tins exactly the same so one took a few minutes than the other to cook, but the result was magnificent.
Thanks again.
Hi Peter,
So happy to hear that!! Thank you for sharing 🙂
Thanks for your prompt reply! I did try it out with un peeled apples and it turned out really well! Thank you! 🙂
No problem Daksha! So happy to hear that it worked great, thank you for letting me know 🙂
Grazie! ??
This recipe is excellent! I lost a friends ole family recipe and could not find another. But this is it. As for the oil measurements and nut quantity, I learned how to cook and bake from my Mom and Grandma and they didn’t measure. Use your judgement and when you’ve baked a while you pretty much know. Thank you for a perfect recipe!
Hi Chelsea,
I can’t wait to try this recipe out. Before I start, what type of vegetable oil did you use? And would olive oil be just fine or would that be to heavy?
Regards,
Cynthia
I was so excited about this recipe. I tried using a 9×13 cake pan. It doubled in size and cake is currently all over my oven?. I think I’m going to give this another try with 2 9x 13 because it looks so good!
I have 2 nine inch pans is it doable?? Less baking time?
Just put some in the oven. Smells so darn good!
Do uou think this recipe could be made into cupcakes?
Just made this apple cake and it was delicious. I didn’t put any nuts in it and I used 9″ pans so cooking time was shortened. Really easy to make. I will make again. Great for the upcoming holidays
Made it last night in a bundt pan and instead of frosting I topped it with a whiskey salted caramel. Didn’t have to change the timing or temp at all, it was perfect!
Can you bake this recipe in a 10″ x 13″ pan?
This is amazing. I made it for my grandmother’s birthday and she loved it. I used a salted caramel buttercream instead, but the apples were Devine!
I just found this recipe, have some apples to use up. Going to make it now, but was confused on the amount of sugar.. 2 cups.. is this correct? If so can I reduce it by 1.
@Enza Diclemente,
Can baking in two 9’ inch pan
Thank you for posting this recipe! It is the same apple cake my grandfather used to make when I was growing up in the early 60’s but without frosting. I had lost the recipe and never could quite duplicate it. I’m so happy to have it again!!
This is a fabulous cake! It fits perfectly in an 11×15 Pyrex pan. I did decrease the sugar to 1 1/4 cups. Added a few more spices, because I didn’t frost it. Yum! A great recipe to serve a crowd.
Can you make this with a sugar free sweetener?
I made this cake exactly per recipe except I diced the apples a little smaller than 1cm. I spread the thick batter in 2 9” cake pans, with just about 1/2” to top of pan.
I baked at 350 for about 28-30 minutes, and my layers were done. I checked with toothpick and also touched center of cake.
I used the cream cheese frosting recipe.
My husband was oh so pleased with the cake! It was very very moist, and had a wonderful apple cinnamon flavor! I will definitely be making this again and again! Thank you for sharing!
This cake is the best apple cake I’ve EVER MADE! I hate to say this, but my recipe has just been replaced!! I’ve been baking for about 45 years and this will go in the recipe box as the BEST! Thank you for sharing!! Sheryl Becker
Greetings from Berkshire, UK!
One question- Is it important to peel the apples? I have cooked before with the skins on and it was OK, but this obviously differs between recipes. I am in part being lazy but mostly I do just like to keep as much of the goodness in the bake as possible.
Am looking forward to baking this cake tonight or tomorrow with my partner for our best friends birthday on Saturday. Look forward to hearing from you- Olivia
I grew up with this cake too but we cooked it in a cake pan and served it with a sauce so it was more like a cake pudding desert.
I made this cake last Thursday to be eaten at a baby shower on Saturday. Friday I got it out of the refrigerator to frost it and was close to throwing it out because I thought it was too hard. After close examination I decided the inside was tender and went ahead and frosted it and took it to the shower. What a huge hit it was! Ladies were flipping out over it and asking to take slices home to their hubby’s. I did not use nuts as I was concerned about allergies. I will make this delicious cake again and again!
Hi Sarah,
Love that!! I know, it feels so counterintuitive for baked goods, but this cake really does age so well 🙂 Thank you so much for sharing!!
“ 1 1/3 cups granny smith or honeycrisp apples, peeled and cut into 1 cm cubes…”
1 1/3 cups of apples does not equal 4 to 5 apples. That’s more like 5 cups. My cake did not turn out well. This is the second mistake in your instructions I’ve noticed. Accurate instructions are important.
Hi Michael,
Apologies for any confusion! Like I mention in the post, this recipe is based off of a family friend’s recipe and I went by their instructions. I’ve updated the recipe card to make it more clear. Thank you for letting me know!
Hi, thank you for sharing this recipe, I have a similar card written up, but I cannot find it!!! I originally got this recipe from my husbands grandmother, back around 1988 or 1990. She gave it to me like you have on your card, just a list of ingredients and the baking temperature, except for the icing. She told me on that to melt the cream cheese and butter together on low heat, stirring well. Then pour that over the powdered sugar and beat it with a spoon, then spread on the cake preferably while warm. Sometimes she made it in a bundt pan, sometimes she would make it in four or five thin layers. How she got those layers out of the pan while warm, I will never know, but the icing would be a glaze instead of fluffy. I think I will love it with icing made either way! I haven’t made this in a long time, (probably because I misplaced the recipe) but I remember taking it to pot lucks and it was always a hit, and it does get better and better as it ages. All of our older cooks are gone, and so is my husband, thank you again for this, it brings back sweet memories.
That is so wonderful to hear! This recipe is such a classic, it’s so good!!! Making it in a bundt pan would be such a variation, and that glaze cream cheese frosting sounds INCREDIBLE!! I need to try making it that way soon 🙂 Thank you for sharing Roxanne!
Se ve deliciosa!!
No lleva polvo de hornear?
Hi Monica,
Great question! This recipe contains baking soda as it’s only leavening agent, and it does bake up relatively dense! But trust me, it has an absolutely delicious texture 🙂
WOW I’ve had many delicious apple cake recipes, I thought I’d tried most of them! This one tops them all it’s the perfect apple cake & with the cream cheese even more perfection. Took it to work everyone thought i was a master baker! Thanks for sharing
Hi Kerry,
So happy to hear you loved this recipe 🙂 Thank you so much!!!
If you make this a day ahead do you need to refrigerate or can it sit counter top? Also I have 3- 9 inch cake pans. Should I double or double and a half the receipe? Thanks!
Hi Karen,
The cake itself could sit out overnight, but the cream cheese frosting needs to be refrigerated! So if the cake is frosted I’d recommend storing it in the fridge.
I would recommend doubling the recipe to make 3, 9-inch cake layers. Hope that helps, happy baking!!
Has anyone made this without nuts? Husband is allergic
Hi Tricia,
You can totally make this without the nuts, it’s delicious that way too 🙂 Hope that helps, happy baking!
Can you make it on a 9×13? We travel in an RV and I don’t carry some things with me because of storage space. Thank you the cake looks yummy.
How about in a 9 x 14?
What does it mean to line and grease cake pans? Do I grease the pans then place lining? What kind of lining? Parchment paper?
I am so excited to try this recipe. It looks delicious! Getting ready to take it to a family reunion. Did you only use 3 large eggs or did you add the one extra?
One more thing – does the need to go in the refrigerator or is it okay to set out?
Thank you.
Hi Susan,
I did not add the extra egg, but you totally can! It is a super dense cake, so if you want a slightly lighter texture I’d suggest adding it. It can sit out at room temperature for up to a day, but any longer than that, I’d suggest storing it in the fridge in an airtight container. Hope your cake turns out amazing, happy baking!!!
Can you use a bunt cake pan?
Hi Hope,
I haven’t tested this recipe in a bundt pan, but it should work! Bake time will definitely be longer, I’d guess 65-80 minutes? If you try it, please let me know how it turns out!
Hi , I made this & it was spectacular- Thankyou . Has anyone tried making a gluten free version ?
Hi Jude,
So happy to hear you loved it—thank you!! I haven’t tested a gluten-free version myself yet, but I know a few people have had success using a 1:1 gluten-free flour blend like Cup4Cup or King Arthur’s. If you give it a go, I’d love to hear how it turns out!
Just made the cake and finished a piece with my husband. He said this was a keeper!
Hi Anna,
Aw, I love hearing that! I’m so glad you and your husband enjoyed it, it’s the best feeling when a recipe becomes a “keeper” in the house. Thanks so much for sharing!
Can you use frozen apples?
Hi Pamela,
Great question! When you thaw apples, a lot of times they lose their structure and get kind of mushy. So I wouldn’t recommend using them for this recipe :/ So sorry!
Wow, this recipe is amazing. Thank you so much for sharing!
Hi Alice,
So happy to hear you loved this recipe 🙂 Thanks for sharing!