Apple Cake with Dreamy Cream Cheese Frosting
This Apple Cake with Dreamy Cream Cheese Frosting is moist, tender, and loaded with cinnamon-spiced apples. Two years of disasters taught me the flour coating trick that prevents soggy cake and the room temperature secret for silky smooth frosting that spreads like a dream.
Print Pin Servings: 12 slice's
Calories: 320kcal
Cost: $8.00
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
The real magic of apple cake with dreamy cream cheese frosting is coating shredded apples in flour before adding to batter - this absorbs moisture preventing soggy cake. Room temperature cream cheese and butter are essential for silky smooth frosting without lumps. Let cake cool completely before frosting or it will melt and slide off.
Nutrition
Serving: 1slice | Calories: 320kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 240mg | Potassium: 120mg | Fiber: 2g | Sugar: 32g | Vitamin A: 420IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1.2mg