Apple Spice Cake Recipe (1-Hr Bake) – Moist & Spiced
Shredded fresh apple and a warm blend of cinnamon, nutmeg, and cloves pack into a moist, tender crumb here, finished with a simple cream cheese glaze. Shredding the apple instead of dicing it lets the fruit melt into the batter as it bakes, so every slice is evenly moist without big wet pockets. It’s a cozy fall dessert that also holds up well for a few days on the counter.
Ingredients
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3 cups peeled and shredded apple (about 3 medium apples)
- 1/2 cup chopped walnuts (optional)
- 4 oz cream cheese, softened (for glaze)
- 1 cup powdered sugar (for glaze)
- 1 to 2 tbsp milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt in a bowl.
- In a separate large bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Fold in the shredded apple and walnuts, if using, until evenly distributed.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
- For the glaze, beat the cream cheese until smooth, then beat in the powdered sugar and enough milk to reach a pourable consistency.
- Drizzle the glaze over the cooled cake and let set for a few minutes before slicing.
Why This Apple Spice Cake Works
Shredding the apple instead of dicing it means the fruit essentially dissolves into the batter as it bakes, releasing moisture evenly throughout the cake instead of leaving distinct wet chunks. The combination of oil and shredded apple keeps this cake moist for days, since oil-based cakes don’t dry out and stiffen the way butter-based cakes can once refrigerated. Three warm spices layered together — cinnamon, nutmeg, and cloves — build a rounder spice flavor than cinnamon alone.
Tips for the Best Apple Spice Cake
A firm, slightly tart apple like Granny Smith or Honeycrisp holds up better during shredding and baking than a very soft variety. Don’t drain the shredded apple before adding it — that liquid is exactly what keeps the cake moist. Let the cake cool completely before glazing, or the warm surface will melt the glaze into a thin, uneven layer instead of a clean drizzle.
Common Mistakes to Avoid
Overmixing the batter once the flour is added develops gluten and can make the cake tougher than it should be — stir just until no dry streaks remain. Skipping the full bake time and pulling the cake out too early leaves a gummy center, especially with all the moisture from the apples — always confirm doneness with a toothpick. Using pre-shredded, dried-out apple (like some bagged products) instead of freshly shredded apple loses the moisture this recipe depends on.
What to Serve With Apple Spice Cake
A scoop of chocolate ice cream or plain vanilla ice cream alongside a warm slice makes a simple à la mode dessert. Hot spiced cider or coffee are the classic drink pairings for a fall gathering.
Storage
Store the glazed cake covered in the refrigerator for up to 5 days, since the cream cheese glaze needs to stay cold. The un-glazed cake freezes well for up to 3 months — thaw and glaze fresh before serving for the best texture.
Frequently Asked Questions
Do I need to peel the apples for this apple spice cake? Peeling is recommended for the smoothest texture, since the peel can turn slightly chewy once shredded and baked. If you prefer more fiber and don’t mind the texture, you can leave the peel on.
Can I make this cake without nuts? Yes, the walnuts are entirely optional. You can also substitute pecans, or leave them out completely for a nut-free version.
Can I bake this as cupcakes instead? Yes — divide the batter among 18 to 20 lined muffin cups and bake at the same temperature for about 20 to 22 minutes, checking for doneness with a toothpick.
Can I skip the cream cheese glaze? Yes — this cake is moist and flavorful enough to serve plain, or dusted with a little powdered sugar instead of the full glaze.
