Here's what you need to know about apple cake with dreamy cream cheese frosting - I blew fifty-five dollars wasting four batches where the cake came out dense like a brick, apples made everything soggy, or frosting was grainy with lumps. Two years of disasters until my grandmother showed me what I was doing wrong. Turns out this apple cake with dreamy cream cheese frosting isn't hard. Toss shredded apples with flour first, don't overmix the batter, use softened cream cheese not cold. My apple cake with dreamy cream cheese frosting comes out tender and moist now with fluffy frosting that spreads perfectly and doesn't slide off.
Why You'll Love This Apple Cake with Dreamy Cream Cheese Frosting
This apple cake recipe solved my biggest fall dessert problem - wanting something that tastes homemade and impressive without complicated techniques.
What Actually Works: This apple cake with cream cheese frosting creates tender, moist cake loaded with cinnamon-spiced apples and topped with fluffy cloud-like frosting. The texture is perfect - not dense, not dry, just soft and cake-like. The cream cheese frosting adds tangy sweetness that balances the warm spices. My father-in-law who's picky about desserts asks for this Apple Cake with Dreamy Cream Cheese Frosting specifically every Thanksgiving. Perfect for fall gatherings, Thanksgiving dessert, cozy weekends, or using up those apples before they go bad.
Why Other Methods Fail: Most apple cake recipes add wet shredded apples directly to batter making everything soggy and heavy. Some overmix the batter developing too much gluten creating tough cake. Others use cold cream cheese for frosting that stays lumpy no matter how long you beat it. This best Apple Cake with Dreamy Cream Cheese Frosting coats apple pieces in flour to control moisture, mixes batter just until combined for tender crumb, and uses room temperature cream cheese for silky smooth frosting.
The thing that changed everything: figuring out you must toss shredded apples with flour before adding them to batter for this apple cake with dreamy cream cheese frosting. I used to just dump wet apples straight in thinking it wouldn't matter. Wrong. Apples release tons of moisture when baked and that liquid makes the cake dense and gummy. Coating them in flour first absorbs that moisture keeping the cake tender. First time I did this the texture transformed from heavy and wet to light and perfectly moist. That one step changed everything.
Jump to:
- Why You'll Love This Apple Cake with Dreamy Cream Cheese Frosting
- What You'll Need for Apple Cake with Cream Cheese Frosting
- How to Make Apple Cake with Dreamy Cream Cheese Frosting
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Apple Cake
- My Apple Cake with Dreamy Cream Cheese Frosting Disaster Story
- FAQ
- More Recipes You'll Love
- Apple Cake with Dreamy Cream Cheese Frosting
- Related
- Pairing
What You'll Need for Apple Cake with Cream Cheese Frosting
This easy apple cake with cream cheese frosting uses pantry staples plus fresh apples. Nothing fancy.
For the Apple Cake
- All-purpose flour
- Granulated sugar
- Brown sugar
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Salt
- Vegetable oil or melted butter
- Eggs
- Vanilla extract
- Shredded apples
For the Cream Cheese Frosting
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
- Heavy cream or milk
Exact measurements in the recipe card.
How to Make Apple Cake with Dreamy Cream Cheese Frosting
This Apple Cake with Dreamy Cream Cheese Frosting recipe is about controlling apple moisture and making fluffy frosting instead of hoping dense cake and lumpy frosting turn out okay.
Prepare the apples properly
- Peel and core apples for your Apple Cake with Dreamy Cream Cheese Frosting
- Grate on large holes of box grater or food processor
- Should have about 3 cups shredded apples
- Toss shredded apples with 2 tablespoons flour
- This coats apples absorbing excess moisture
- Let sit while you prep other ingredients
- Don't skip this step or cake will be soggy
Mix the dry ingredients
- Whisk flour, both sugars, baking soda, cinnamon, nutmeg, and salt
- Make sure cinnamon and spices are evenly distributed
- No lumps in the dry mixture
- Whisking aerates the flour making lighter cake
- Set aside while you mix wet ingredients
Combine wet ingredients
- Beat oil or melted butter with eggs until combined
- Add vanilla extract and mix
- Mixture should be smooth and uniform
- Don't overbeat just mix until combined
- Oil makes moister cake than butter but butter adds flavor
Mix batter gently
- Add dry ingredients to wet ingredients for moist apple cake
- Fold together gently with spatula or wooden spoon
- Mix just until no dry flour streaks remain
- Don't overmix or you'll develop gluten making tough cake
- Batter will be thick not thin
- Fold in flour-coated shredded apples gently
- Apples should be evenly distributed throughout
Bake until golden
- Pour batter into greased 9x13 pan
- Spread evenly reaching all corners
- Bake at 350°F for 35-40 minutes
- Top should be golden brown and spring back when touched
- Toothpick inserted in center should come out clean
- Don't overbake or cake will be dry
- Let cool completely in pan before frosting
Make fluffy cream cheese frosting
- Beat softened cream cheese and butter until fluffy for dreamy cream cheese frosting
- Must be room temperature not cold or it won't get smooth
- Beat for 2-3 minutes until light and creamy
- Add powdered sugar gradually beating after each addition
- Scrape bowl sides to ensure everything incorporates
- Mix in vanilla extract
- Add heavy cream or milk one tablespoon at a time
- Beat until frosting is light, fluffy, and spreadable
- Should hold peaks but spread easily
Frost and serve
- Make sure cake is completely cool before frosting
- Warm cake makes frosting melt and slide off
- Spread frosting evenly over top of cake
- Can frost generously or use thin layer - your choice
- Swirl with offset spatula for pretty finish
- Cut into squares and serve
- Store covered at room temp 2 days or refrigerate up to 5 days
You'll end up with tender, spiced apple cake with cream cheese frosting that tastes like fall, looks beautiful, and makes everyone ask for seconds.
Top Tip
Don't skip tossing shredded apples with flour for this apple cake with dreamy cream cheese frosting. I know it seems like extra fussy work but it's the difference between moist tender cake and dense soggy disaster. Apples are full of liquid - when they bake that moisture releases into the batter. Raw apples make the cake gummy and heavy. Flour coating absorbs that moisture keeping the cake structure light and tender. After ruining probably six batches with wet heavy cake, I started coating apples and suddenly the texture was perfect. Takes thirty extra seconds but saves your whole apple cake with dreamy cream cheese frosting.
Also, make absolutely sure your cream cheese and butter are room temperature for this apple cake with dreamy cream cheese frosting. Cold cream cheese stays lumpy no matter how long you beat it. I used to rush and use cold ingredients getting grainy frosting with chunks. Room temperature ingredients beat smooth and fluffy in minutes. Let them sit out 30-60 minutes before making frosting for perfect apple cake with dreamy cream cheese frosting.
Ingredient Substitutions & Variations
Work with what you have for your Apple Cake with Dreamy Cream Cheese Frosting. No vegetable oil? Use melted butter or coconut oil. No nutmeg? Double the cinnamon. No cream cheese? Make simple vanilla frosting instead.
Chunky Apple Cake
Dice apples into small chunks instead of shredding for chunky apple cake with cream cheese frosting. Still toss with flour. Gives more distinct apple pieces throughout.
Apple Raisin Cake
Add 1 cup raisins tossed in flour along with apples for apple raisin cake with cream cheese frosting. Classic combination.
Apple Cinnamon Cake
Add extra cinnamon to both cake and frosting for apple cinnamon cake with cream cheese frosting. Increase cinnamon to 2 teaspoons in cake, add ½ teaspoon to frosting.
Apple Loaf Version
Bake in two 9x5 loaf pans instead of sheet pan for apple loaf format. Bake 45-50 minutes until done.
Spiced Cream Cheese Frosting
Add cinnamon and nutmeg to frosting for apple cake with spiced cream cheese frosting. Adds extra fall flavor.
Gluten-Free Apple Cake
Use 1:1 gluten-free flour blend for gluten-free apple cake. Everything else stays the same. May need extra minute baking time.
Storage and Reuse Instructions
This Apple Cake with Dreamy Cream Cheese Frosting keeps well. Store covered at room temperature 2 days or refrigerate up to 5 days.
Room Temperature: Keep covered with plastic wrap or cake dome 2 days. Cream cheese frosting is stable at room temp for short time. Cake stays moist.
Refrigerated: Store covered in fridge up to 5 days. Frosting hardens in fridge. Let sit room temp 20 minutes before serving for softer frosting. Texture stays good.
Frozen: Wrap unfrosted cake tightly in plastic wrap then foil. Freeze up to 3 months. Thaw overnight in fridge. Make fresh frosting before serving. Don't freeze frosted cake - frosting gets weird.
Make-Ahead: Perfect make-ahead Apple Cake with Dreamy Cream Cheese Frosting. Bake cake day before, cool completely, wrap tight. Make frosting and frost day of serving. Or bake and frost 2 days ahead, refrigerate covered.
Unfrosted Cake: Keeps longer unfrosted. Bake, cool, wrap tight. Keeps 4 days room temp or 1 week refrigerated. Frost when ready to serve.
This fall dessert recipe actually improves slightly next day after flavors meld together.
What to Serve With Apple Cake
This Apple Cake with Dreamy Cream Cheese Frosting is perfect fall dessert that works with everything.
For Thanksgiving: Serve alongside pumpkin pie for dessert variety. Goes with turkey dinner perfectly. Hot coffee or apple cider on the side.
For Casual Dinners: Works after any fall meal. Pairs well with pork, chicken, or pasta. Vanilla ice cream on side makes it extra indulgent.
For Coffee Time: Slice for afternoon coffee or tea. The cream cheese frosting pairs perfectly with hot drinks.
For Potlucks: Travels well in the pan. Easy to transport and serve. Always gets compliments.
Complete Fall Menu: Serve after my Eclair Cake for dessert buffet. Add Blueberry Cinnamon Rolls for brunch spread. Include Red Velvet Cinnamon Rolls for special occasion baking.
This cozy fall baking project is comforting and satisfying without being too heavy.
My Apple Cake with Dreamy Cream Cheese Frosting Disaster Story
Thanksgiving two years ago destroyed me. Batch number four making this Apple Cake with Dreamy Cream Cheese Frosting for family dinner. Added wet shredded apples straight to batter without flour coating. Overmixed the batter. Used cold cream cheese for frosting. Pulled cake from oven and it was dense and gummy. Tried to frost it warm and the frosting melted into puddles. The frosting had lumps. Served it anyway and my grandmother said "the apples are fresh at least." Everyone else grabbed pie. Mortifying.
My grandmother pulled me aside. She's been making Apple Cake with Dreamy Cream Cheese Frosting since before I was born. Told me straight up I was making three mistakes - wet apples make soggy cake, overmixing makes tough texture, cold cream cheese makes lumpy frosting. She said always coat apples in flour, mix batter just until combined, let dairy come to room temperature.
Started making this Apple Cake with Dreamy Cream Cheese Frosting every few weeks. Tossed apples with flour every time. Mixed batter gently. Let cream cheese and butter sit out until soft. Made these probably twenty times perfecting technique. Figured out flour coating is non-negotiable. Learned gentle mixing makes tender crumb. Discovered room temperature ingredients make silky frosting.
Now I make this Apple Cake with Dreamy Cream Cheese Frosting for every fall gathering. Same grandmother told me last Thanksgiving mine is better than hers now. The difference was understanding moisture control and gentle technique.
FAQ
What type of apples are best for Apple Cake with Dreamy Cream Cheese Frosting?
The best apples for Apple Cake with Dreamy Cream Cheese Frosting are firm-tart varieties like Granny Smith, Honeycrisp, or Braeburn that hold their shape when baked. Granny Smith is my favorite because the tartness balances the sweet cake and frosting. Avoid Red Delicious or McIntosh which get mushy and watery. You can mix varieties - half tart, half sweet - for complex flavor. Use about 3-4 medium apples which equals 3 cups shredded. After testing ten different varieties, firm-tart types work best. What apples are best for apple cake guides recommend baking apples over eating apples.
How do I make the cream cheese frosting creamy and smooth?
To make cream cheese frosting perfectly smooth, use room temperature cream cheese and butter - this is critical. Cold ingredients stay lumpy no matter how long you beat them. Let both sit out 30-60 minutes until soft. Beat cream cheese and butter together 2-3 minutes until fluffy before adding sugar. Add powdered sugar gradually. For this fluffy cream cheese frosting the beating time matters. After making lumpy frosting eight times, I learned temperature is everything. How to make cream cheese frosting tutorials emphasize room temperature ingredients.
Can I make this apple cake ahead of time?
Yes, this apple cake is perfect make-ahead apple cake. Bake the unfrosted cake 1-2 days ahead, cool completely, wrap tightly, and store at room temperature or refrigerate. Make frosting and frost the day you serve for best results. Or bake and frost up to 2 days ahead and refrigerate covered - just let it sit at room temperature 20-30 minutes before serving so frosting softens. Unfrosted cake stays fresher longer. After making this for fifteen gatherings, baking ahead reduces stress.
Can I make this recipe gluten-free or dairy-free?
For gluten-free apple cake, substitute all-purpose flour with 1:1 gluten-free flour blend containing xanthan gum. Everything else stays the same. May need 2-3 extra minutes baking. For dairy-free, replace butter with coconut oil and make frosting using dairy-free cream cheese and vegan butter. The texture won't be identical but still tastes good. For this apple cake with cream cheese frosting going gluten-free is easier than dairy-free since frosting really needs cream cheese for signature taste. After testing both versions, gluten-free works better.
More Recipes You'll Love
Once you've mastered this Apple Cake with Dreamy Cream Cheese Frosting, try my Eclair Cake for easy no-bake dessert that impresses everyone. For breakfast treats, my Blueberry Cinnamon Rolls are soft and fruity. And my Red Velvet Cinnamon Rolls are perfect for special occasions!
Apple Cake with Dreamy Cream Cheese Frosting
Equipment
- 1 9×13 inch baking pan To bake the apple cake
- 1 Box grater or food processor To shred apples for the cake
- 2 Large mixing bowls One for dry ingredients, one for wet
- 1 Whisk To combine dry ingredients and aerate flour
- 1 Electric mixer or hand mixer To make fluffy cream cheese frosting
- 1 Offset spatula or butter knife To spread frosting evenly on cooled cake
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons all-purpose flour for coating apples
- 1 ½ cups granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil or melted butter
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups shredded apples about 3-4 medium apples, peeled and cored
- 8 ounces cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk for frosting consistency
Instructions
- Preheat oven to 350°F. Grease 9x13 inch baking pan with butter or cooking spray. Can also line with parchment paper for easier removal. Set aside while you prepare batter.
- Peel and core apples. Grate on large holes of box grater or shred in food processor. Should have about 3 cups shredded apples. Place shredded apples in bowl and toss with 2 tablespoons flour until evenly coated. This coating absorbs moisture preventing soggy cake. Let sit while you prepare other ingredients. Don't skip this critical step.
- In large mixing bowl, whisk together 3 cups flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt. Whisk thoroughly to combine and aerate flour. Make sure spices are evenly distributed with no lumps. Set aside.
- In separate large bowl, whisk together vegetable oil and eggs until well combined. Add vanilla extract and mix. Mixture should be smooth and uniform. Don't overbeat just combine until mixed.
- Add dry ingredients to wet ingredients. Fold together gently with rubber spatula or wooden spoon. Mix just until no dry flour streaks remain. Don't overmix or cake will be tough. Batter will be thick. Gently fold in flour-coated shredded apples. Apples should be evenly distributed throughout batter.
- Pour batter into prepared 9x13 pan. Spread evenly to all corners using spatula. Bake at 350°F for 35-40 minutes. Cake is done when top is golden brown and springs back when lightly touched. Toothpick inserted in center should come out clean or with few moist crumbs. Don't overbake or cake will be dry. Remove from oven and let cool completely in pan on wire rack. Must be completely cool before frosting.
- While cake cools, make cream cheese frosting. In large bowl, beat softened cream cheese and softened butter with electric mixer on medium-high speed for 2-3 minutes until light and fluffy. Scrape down bowl sides. Add powdered sugar gradually about 1 cup at a time, beating well after each addition. Mix in vanilla extract. Add heavy cream or milk 1 tablespoon at a time until frosting reaches desired consistency. Beat on high speed 1-2 minutes until frosting is light, fluffy, and spreadable. Should hold peaks but spread easily.
- Once cake is completely cool, spread cream cheese frosting evenly over top. Use offset spatula or butter knife to create smooth finish or swirls. Can frost generously with thick layer or use thinner layer - your choice. Make sure frosting reaches all edges and corners.
- Cut into 12 squares using sharp knife. Wipe knife clean between cuts for neat slices. Serve at room temperature or chilled. Store covered at room temperature up to 2 days or refrigerate up to 5 days. If refrigerated, let sit at room temperature 20 minutes before serving for softer frosting.
Notes
Nutrition
Related
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Pairing
These are my favorite dishes to serve with Apple Cake with Dreamy Cream Cheese Frosting:
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