Apple Cinnamon Cake Recipe: Easy Homemade Dessert with Rich Icing

The scent of apples mingling with cinnamon as the cake rises in the oven—honestly, it’s pure comfort. I can still remember the first time I baked this apple cinnamon cake on a drizzly autumn afternoon. My kitchen was filled with the kind of warmth that makes you want to curl up with a book and a thick slice of cake. If you’re searching for a dessert that feels like a hug, this apple cinnamon cake recipe is exactly what you need.

I stumbled upon the idea for this cake while reminiscing about my grandma’s spiced apple muffins. She believed that cinnamon and apples were made for each other, and you know, she was onto something! I’ve played around with this recipe so many times—sometimes swapping in pears, or going wild with extra spices—but nothing beats the classic combination. The real magic? That rich icing, draped over the cake like a cozy blanket, making each bite extra luscious.

This is the kind of dessert that’s perfect for busy families, weekend gatherings, or just as a sweet treat for yourself. It’s quick to whip up, doesn’t need fancy ingredients, and (trust me) even picky eaters go back for seconds. If you’re chasing a homemade dessert that’s easy and packs plenty of flavor, this apple cinnamon cake delivers. As someone who’s baked this more times than I can count, I promise it’s a recipe you’ll come back to again and again.

Why You’ll Love This Recipe

Let’s face it—there are loads of apple cakes out there, but this apple cinnamon cake recipe is something special. I’ve tested it in my own kitchen (and with my own taste buds!) enough times to know it’s a keeper. Here’s why you’ll fall in love with it:

• Quick & Easy: You can have this cake mixed and in the oven in just about 15 minutes. Perfect for last-minute guests or late-night cravings!
• Simple Ingredients: No need for a special grocery run. Most of what you need is probably already in your pantry.
• Perfect for Any Occasion: Whether it’s brunch, a fall potluck, or just a cozy dessert when you need a little pick-me-up, this cake fits right in.
• Crowd-Pleaser: Kids, grandparents, picky eaters—everyone raves about this cake. It’s got that old-fashioned charm with a modern twist.
• Unbelievably Delicious: The cake is moist, the apples are tender, and the cinnamon brings everything together. The icing? Honestly, it’s the cherry on top.

What sets this recipe apart is the balance of flavors and textures. I use fresh apples (never canned), and a special trick—tossing the apples with cinnamon and sugar before folding them in. This way, every bite has a pop of sweet, spicy apple. The icing is smooth and rich, not overly sweet, so it actually complements the cake instead of overpowering it.

This apple cinnamon cake isn’t just another dessert—it’s a slice of comfort, baked with love and a little nostalgia. Whether you’re looking for a healthier twist (it’s easy to make dairy-free or gluten-free) or just want a cake that brings people together, this is the recipe to reach for. I’ve never met anyone who could resist a second helping!

Ingredients Needed

This apple cinnamon cake uses everyday ingredients you probably have on hand. Nothing complicated, just a handful of pantry staples and fresh apples. Here’s what you’ll need:

• For the Cake:
  • 2 cups (250g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon (plus extra for tossing apples)
  • 1/2 cup (115g) unsalted butter, melted and cooled (can use coconut oil for dairy-free)
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (I love Nielsen-Massey for best flavor)
  • 1/2 cup (120ml) whole milk (use almond or oat milk for dairy-free)
  • 2 medium apples, peeled, cored, and diced (about 1 1/2 cups; Granny Smith or Honeycrisp work well)
  • 2 tablespoons brown sugar (to toss with apples)
• For the Rich Icing:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons cream cheese, softened (swap with dairy-free cream cheese if needed)
  • 1 tablespoon unsalted butter, softened
  • 2-3 tablespoons milk (or dairy-free alternative)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Ingredient Tips:

• Choose firm apples—they hold their shape while baking and add a lovely texture.
• If you need to keep things gluten-free, swap in a 1:1 gluten-free flour blend. I’ve tried Bob’s Red Mill with great results.
• Want to cut down the sugar? You can use coconut sugar or a sugar substitute like Swerve, though the flavor will be a little different.
• For a nutty twist, add 1/2 cup chopped walnuts or pecans to the batter.
• If you don’t have cream cheese for the icing, you can just use butter and powdered sugar—still delicious, but less tangy.

I always recommend using fresh spices if possible. Cinnamon loses its punch after a few months, so if yours has been sitting in the cupboard for ages, consider grabbing a new jar for maximum flavor.

Equipment Needed

You don’t need a fancy kitchen to make this apple cinnamon cake recipe. Here’s what you’ll need:

• Mixing bowls (one large, one medium)
• Whisk and spatula (a silicone spatula makes scraping the bowl easy)
• Measuring cups and spoons (I use stainless steel for accuracy)
• 8×8-inch (20x20cm) baking pan (glass or metal—both work, just adjust baking time slightly for glass)
• Hand mixer or stand mixer (for the icing; you can use a whisk but it takes some arm power!)
• Small saucepan (if you melt butter on the stovetop; otherwise, microwave is fine)
• Cooling rack

If you don’t have an 8×8 pan, a 9-inch round pan works too, though the cake will be a bit thinner. I’ve baked this cake in both, and honestly, either is great. Just keep an eye on baking time—metal pans usually bake a bit faster than glass.

<pBudget Tip: If you’re just starting out and don’t own a mixer, a sturdy whisk and some elbow grease will do the job. Icing may be a tad less fluffy, but still tasty. Clean your spatula and whisk right after mixing to keep them in top shape—dried batter is tough to scrub off!

Preparation Method

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease your 8×8-inch baking pan with butter or nonstick spray. Line with parchment if you want easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (250g) flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons cinnamon. This helps your cake rise evenly.
3. Prepare Apples: Peel, core, and dice your apples into small chunks (about 1/2-inch). Toss them with 2 tablespoons brown sugar and 1/2 teaspoon cinnamon in a separate bowl. This step gives the apples a caramelized sweetness as they bake.
4. Combine Wet Ingredients: In another bowl, whisk together 3/4 cup (150g) sugar, 2 eggs, 1 teaspoon vanilla, and 1/2 cup (115g) melted butter until smooth. The mixture should look pale and slightly thick.
5. Add Milk: Whisk in 1/2 cup (120ml) milk until fully combined.
6. Mix Batter: Add the wet ingredients to the dry, folding gently with a spatula. Don’t overmix—stop as soon as you no longer see dry flour. The batter will be thick.
7. Fold in Apples: Gently fold in the prepared apples (and any juices). The batter will loosen a bit—if it looks dry, add 1-2 tablespoons extra milk.
8. Bake: Pour the batter into your pan and smooth the top. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. If the cake is browning too quickly, cover loosely with foil for the last 10 minutes.
9. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely. This keeps the icing from melting into the cake.
10. Make the Icing: In a medium bowl, beat 1 cup (120g) powdered sugar, 2 tablespoons cream cheese, 1 tablespoon butter, 2-3 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of salt until smooth and creamy. Add more milk for a thinner icing, or extra sugar for a thicker consistency.
11. Ice the Cake: Once the cake is cool, spread or drizzle the icing over the top. Let it set for 10 minutes before slicing.

Notes: If your cake sinks in the middle, it’s usually from underbaking. Always check with a toothpick. Apples can sometimes release extra moisture, so if the batter feels too wet, add a tablespoon of flour. The cake should smell warm and spicy, and the edges will pull slightly from the pan when done.

For speedy cleanup, soak your mixing bowls right after use. I learned that the hard way after a few sticky nights!

Cooking Tips & Techniques

Baking this apple cinnamon cake is pretty straightforward, but a few tricks go a long way. Here’s what I’ve learned (sometimes by making mistakes!):

• Room Temperature Ingredients: Eggs and milk blend better when not cold—your cake will be fluffier.
• Don’t Overmix: Stir until just combined. Overmixing makes the cake dense and can lead to a gummy texture.
• Check Your Apples: Softer apples might break down too much, so stick with firm varieties. If you only have soft apples, add them at the very end and bake a few minutes less.
• Pan Choice Matters: Metal pans bake faster; glass pans give a softer crust. Adjust time as needed and check for doneness early.
• Oven Accuracy: Ovens can run hot or cool—if yours is unpredictable, invest in an oven thermometer. I once baked this cake for guests and it took longer than expected because my oven was off by 15°F!
• Icing Consistency: For a thicker icing, use less milk. If you want a drizzle effect, add an extra tablespoon of milk.
• Multitasking: While the cake is baking, whip up the icing and clean up your prep area. It keeps things running smoothly.

My biggest failure was forgetting to toss the apples with cinnamon and sugar—without it, the cake tasted flat. Don’t skip that step! And if you’re short on time, grate the apples instead of dicing—they melt into the batter and make it extra moist.

For consistent results, measure everything carefully and use fresh baking powder. That little detail makes all the difference for a perfect rise every time.

Variations & Adaptations

This apple cinnamon cake recipe is super flexible—here are some ways you can make it your own:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve used King Arthur and Bob’s Red Mill with good results.
• Dairy-Free: Use coconut oil instead of butter, and almond or oat milk in the batter and icing. Substitute dairy-free cream cheese for the icing.
• Vegan: Skip the eggs and use 1/4 cup unsweetened applesauce per egg. The cake will be extra moist!
• Seasonal Twist: Replace apples with pears, or add a handful of fresh cranberries for a holiday vibe.
• Nutty Version: Fold in 1/2 cup chopped walnuts or pecans for added crunch.
• Spice Lovers: Add a pinch of ground ginger or nutmeg to the batter for a little extra warmth.

For a personal twist, I once made this with diced apples and a layer of thinly sliced apples on top—sprinkled with cinnamon sugar before baking. It looked gorgeous and tasted divine! If you’re watching sugar, swap half the sugar with coconut sugar for a subtle caramel flavor.

Allergen substitutions are simple: use your favorite dairy-free or gluten-free products, and skip nuts if needed. Don’t be afraid to experiment—this cake is forgiving!

Serving & Storage Suggestions

This apple cinnamon cake is best served slightly warm, with icing just set but still creamy. Slice into squares and present on a rustic wooden board or a pretty plate—perfect for Pinterest-worthy photos!

If you want to go all out, top each slice with a scoop of vanilla ice cream or a dollop of whipped cream. This cake pairs beautifully with hot tea, coffee, or spiced cider. For breakfast, I sometimes serve it with Greek yogurt for a not-too-sweet treat.

Storage:

• Store leftovers in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days—though the cake will lose some moisture.
• Freeze slices (wrapped individually) for up to 2 months. Thaw at room temperature or gently reheat in the microwave.

Reheating is easy: microwave a slice for 10-15 seconds or warm in a 300°F (150°C) oven for 5 minutes. The flavors deepen as the cake sits, making it even tastier the next day.

Nutritional Information & Benefits

Here’s a quick look at the nutrition for one slice (based on 9 slices):

• Calories: ~280
• Carbs: ~38g
• Protein: ~3g
• Fat: ~12g
• Sugar: ~22g

Health Benefits:

• Apples provide fiber, vitamin C, and antioxidants—great for immune health.
• Cinnamon may help regulate blood sugar and adds warmth without extra calories.
• You can easily make this cake lower in sugar or gluten-free for dietary needs.

Keep in mind: this cake contains eggs, dairy, and gluten (unless you use substitutions). Always check ingredient labels if you have allergies. For me, it’s a sweet treat that doubles as a breakfast snack—especially with a protein-rich yogurt on the side!

Conclusion

This apple cinnamon cake recipe isn’t just delicious—it’s the kind of homemade dessert that brings people together. The blend of sweet apples, warm cinnamon, and rich icing creates a cozy vibe that’s hard to beat. Whether you’re looking for an easy weekend bake or a showstopper for your next gathering, this cake is a sure winner.

I love how adaptable it is—swap out ingredients, switch up the spices, or add your own twist. No matter how you make it, it’s a recipe you’ll keep coming back to. Personally, I love serving it to friends with a steaming mug of chai (and sneaking a piece for breakfast the next day!).

So go ahead, give this apple cinnamon cake recipe a try. Let me know how it turns out or share your favorite adaptation in the comments. If you enjoyed this recipe, don’t forget to save it for later and share with fellow dessert lovers!

Bake with heart, eat with joy, and spread a little sweetness—one slice at a time.

FAQs

Can I use applesauce instead of diced apples?

Yes! You can swap 1 cup of applesauce for diced apples, but the cake will be a little softer and less chunky. I prefer the texture of real apple pieces.

What’s the best type of apple for this cake?

Granny Smith and Honeycrisp are my favorites because they hold their shape while baking and add a nice tartness. Sweet apples work too, just expect a sweeter cake.

Can I make the cake ahead of time?

Definitely. Bake the cake, cool, and store tightly wrapped at room temp for up to 2 days. Ice it fresh before serving for best results.

How do I prevent the cake from becoming soggy?

Use firm apples and don’t overmix the batter. If your apples are extra juicy, toss them with a spoonful of flour before folding into the batter.

Is there a way to make the icing without cream cheese?

Absolutely! Just use butter, powdered sugar, milk, and a splash of vanilla. It’ll be sweeter and less tangy, but still super tasty.

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Apple Cinnamon Cake Recipe: Easy Homemade Dessert with Rich Icing

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• Author: Ananya Patel
• Total Time: 55 minutes
• Yield: 9 servings 1x

Print Recipe

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Description

This apple cinnamon cake is a cozy, homemade dessert featuring tender apples, warm cinnamon, and a luscious rich icing. Quick to prepare and perfect for any occasion, it’s a crowd-pleaser that brings comfort and nostalgia in every bite.

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Ingredients

Scale 1x2x3x

• 2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon (plus extra for tossing apples)
• 1/2 cup (115g) unsalted butter, melted and cooled (can use coconut oil for dairy-free)
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk (use almond or oat milk for dairy-free)
• 2 medium apples, peeled, cored, and diced (about 1 1/2 cups; Granny Smith or Honeycrisp recommended)
• 2 tablespoons brown sugar (to toss with apples)
• 1 cup (120g) powdered sugar
• 2 tablespoons cream cheese, softened (swap with dairy-free cream cheese if needed)
• 1 tablespoon unsalted butter, softened
• 2–3 tablespoons milk (or dairy-free alternative)
• 1/2 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan with butter or nonstick spray. Line with parchment for easy removal.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. Peel, core, and dice apples into small chunks. Toss with brown sugar and extra cinnamon in a separate bowl.
4. In another bowl, whisk together granulated sugar, eggs, vanilla, and melted butter until smooth and pale.
5. Whisk in milk until fully combined.
6. Add wet ingredients to dry ingredients, folding gently with a spatula until just combined. Do not overmix.
7. Fold in the prepared apples (and any juices). If batter looks dry, add 1-2 tablespoons extra milk.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. If browning too quickly, cover loosely with foil for the last 10 minutes.
10. Let cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
11. For the icing: In a medium bowl, beat powdered sugar, cream cheese, butter, milk, vanilla, and a pinch of salt until smooth and creamy. Adjust milk or sugar for desired consistency.
12. Spread or drizzle icing over cooled cake. Let set for 10 minutes before slicing.

Notes

Use firm apples for best texture. For gluten-free, substitute a 1:1 gluten-free flour blend. For dairy-free, use coconut oil and non-dairy milk and cream cheese. Do not overmix batter to keep cake light. If apples are very juicy, toss with a spoonful of flour before adding to batter. Cake can be made ahead and iced before serving. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/9 of cake)
• Calories: 280
• Sugar: 22
• Sodium: 220
• Fat: 12
• Saturated Fat: 7
• Carbohydrates: 38
• Fiber: 2
• Protein: 3

Keywords: apple cinnamon cake, easy dessert, homemade cake, fall baking, apple cake, cinnamon cake, rich icing, comfort food, quick cake recipe