There’s something about the smell of cinnamon and apples baking that feels like home especially on Thanksgiving. When the turkey’s resting, the pies are cooling, and there’s still a bit of oven warmth in the air, this apple cake has a way of sliding into the spotlight. It’s a humble sheet cake, yet every bite is packed with juicy apple chunks, warm spice, and a crown of creamy, tangy frosting that gets better by the forkful.
This recipe has all the familiar comforts of a holiday dessert, but with a fresh take that’s not fussy, not formal just delicious. It’s the kind of cake that makes guests sneak back for seconds and leaves behind nothing but crumbs on the platter. No layering, no decorating, just pure flavor and ease.
A Slice of Thanksgiving Comfort
A Sweet Memory Baked In
The first time this apple cake made an appearance at our Thanksgiving table, it was a backup. We had an extra bag of apples and not enough pie crusts. Someone said, “Why not make a cake?” and we did. What came out of the oven that day didn’t just save dessert—it started a tradition.
Now, no matter how many pies or tarts we plan, this simple cake still earns a spot. It’s the dessert you serve when everyone’s too full for more, but somehow finds room anyway. Warm spices, chunks of tender apples, and that creamy layer of frosting it’s the kind of sweet ending that feels like a hug after a long day.
Simple Ingredients, Incredible Results
Part of what makes this apple cake so perfect for Thanksgiving is how unfussy it is. The ingredients are pantry staples: flour, sugar, oil, eggs, and spice. The apples? Use whatever you have Granny Smith for tartness, Gala or Honeycrisp for sweet. No fancy tools, no complicated steps. Just a whisk, a spoon, and a bit of mixing before it slides into the oven.
And that frosting softened cream cheese, real butter, powdered sugar, and vanilla—pulls the whole thing together. It’s smooth, rich, and just tangy enough to cut through the sweetness of the cake.
Apple Cake with Cream Cheese Frosting
Ingredients
- For the Apple Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 cups granulated sugar
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 cups chopped peeled apples we use Granny Smith and Gala
- For the Cream Cheese Frosting:
- 8 oz. cream cheese at room temperature
- 4 tablespoons unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Spray and flour a 9×13 pan. Set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, and allspice. Set aside.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Slowly stir in the flour mixture. The batter will be thick. Stir in the apples until cake batter moistens.
- Pour batter into prepared pan and bake for 45 minutes or until the cake is golden brown and set. Remove from oven and cool completely on a wire cooling rack.
- While the cake is cooling, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it is completely smooth. Add the butter and beat until combined. Add the vanilla and powdered sugar and beat until smooth, about 1 minute.
- Frost the cooled the cake with cream cheese frosting. Cut into pieces and serve.
- Note-The frosted cake can be keet, refrigerated and tightly covered, for up to 3 days. I like the cake chilled or at room temperature.
Apple Cake Secrets for Flavor and Texture
Choosing the Right Apples
The heart of this cake is, of course, the apples. And not just any apples will do—choosing the right blend makes all the difference. Granny Smith apples bring a firm texture and bright tartness that holds up well during baking, while Gala or Honeycrisp offer a soft sweetness that melts into the crumb. Using both gives this cake layers of flavor in every bite—some bites slightly tangy, others deeply sweet.
Whatever variety you choose, peel and chop them finely so they melt evenly into the batter without weighing it down. Larger chunks can make the cake fall apart when sliced. Aim for pieces about the size of a blueberry.
Spice, Sugar, and Moisture Balance
Cinnamon leads the flavor here, but don’t overlook the quiet power of nutmeg and allspice. These two add background depth and warmth—just enough to remind you it’s Thanksgiving, but not so much that it becomes overpowering.
The sugar balance in this cake leans sweet, but not cloying. Two cups of granulated sugar may seem like a lot, but it’s balanced by the tart apples and the tangy frosting that comes later. You could reduce it slightly if your apples are especially sweet, but the full amount gives the cake its signature moist, caramel-kissed crumb.
Instead of butter, this cake uses oil—and there’s a reason for that. Oil keeps the texture soft and tender for days, while butter would firm up once chilled. It’s a subtle change that makes this cake even better as leftovers.
Here’s a quick table to summarize the flavor builders:
| Component | Purpose |
|---|---|
| Granny Smith Apples | Adds tartness and holds shape in baking |
| Gala or Honeycrisp Apples | Adds sweetness and soft texture |
| Cinnamon, Nutmeg, Allspice | Create warm, classic fall flavor profile |
| Oil (instead of butter) | Keeps cake moist and tender for days |
This isn’t just an apple cake it’s a perfectly balanced blend of textures and flavors. One forkful and you’ll taste why this belongs on your Thanksgiving dessert table.
Baking the Perfect 9×13 Apple Cake
Getting the Batter Just Right
This batter isn’t light or airy—and that’s exactly how it should be. It’s thick, sturdy, and holds up to the juicy apples without turning soggy. Start by whisking together the sugar, oil, eggs, and vanilla until smooth. Then slowly stir in the dry mix—flour, baking soda, cinnamon, salt, nutmeg, and allspice. Don’t rush it. Add the dry ingredients in batches to keep the batter smooth and avoid clumps.
Once the flour is fully incorporated, fold in the chopped apples. This step is crucial. Adding apples earlier can cause them to sink or release moisture too soon. By folding them in last, they stay suspended throughout the batter and bake up evenly, creating moist pockets of fruit without making the cake too dense.
Pour the thick batter into a greased and floured 9×13-inch pan. Don’t skip flouring the pan—even nonstick pans benefit from that extra insurance against sticking. Use a spatula to spread the batter evenly into the corners.
Tips for Even Baking
This cake bakes low and steady at 350°F for around 45 minutes. It’ll rise gently and turn golden brown on top, with a subtle crust that adds texture to every bite. Check at the 40-minute mark by inserting a toothpick in the center. If it comes out with just a few moist crumbs, it’s ready.
Let the cake cool completely before adding the frosting. That patience pays off. If you frost while it’s warm, the cream cheese will melt and slide. Cooling also helps the crumb set so your slices hold their shape and don’t crumble apart when served.
For best results, use the middle oven rack and avoid opening the oven door too soon. Even heat and consistent temperature are key to that perfect rise and moisture balance.
Whether you’re serving it straight from the pan or slicing it neatly onto dessert plates, this cake delivers every time.
Cream Cheese Frosting & Storage Tips
How to Make Smooth, Tangy Frosting
Cream cheese frosting takes this apple cake from good to unforgettable. It’s sweet, tangy, and perfectly creamy—but only if you handle it right.
Start with room-temperature ingredients. Cold cream cheese or butter will leave lumps, no matter how much you beat them. Beat the cream cheese alone first until it’s smooth, then add the butter. Blend until fully combined before adding the powdered sugar and vanilla. This step-by-step process helps prevent a gritty or curdled texture.
The result? A light, fluffy frosting that spreads like silk and pairs beautifully with the spiced apple cake. Don’t overdo it—this isn’t a layer cake. A generous swipe across the top is all you need.
If you like a thicker topping, chill the frosting for 15–20 minutes before spreading. It’ll firm up without becoming stiff.
Serving, Storing & Holiday Prep
This cake is ideal for Thanksgiving because it can be made in advance. In fact, it often tastes even better the next day after the flavors meld and the frosting sets.
- Make-Ahead: You can bake the cake a day before and frost it once it’s fully cooled—or frost it the day of, whichever you prefer.
- Storage: Store the frosted cake covered in the fridge for up to 3 days. It holds up well and stays moist thanks to the oil and apples.
- Serving: For the best texture, let the cake come to room temperature before serving. The frosting softens slightly, and the flavors bloom.
- Freezing: If you want to freeze the unfrosted cake, wrap it tightly in plastic wrap and then foil. Thaw overnight in the fridge and frost before serving.
Whether you’re hosting Thanksgiving or bringing dessert to someone else’s table, this cake travels well, serves a crowd, and never disappoints.
Frequently Asked Questions (FAQ)
What are the best apples to use for apple cake?
Use a mix of tart and sweet apples—Granny Smith holds up well in baking, while Gala or Honeycrisp add a soft, sweet balance.
Can I make apple cake ahead of time?
Yes. The cake can be made and stored up to 3 days in advance. Keep it refrigerated and covered. Let it come to room temperature before serving.
Why is my apple cake too dense or gummy?
That often means too much moisture or overmixing. Be sure to fold in the apples gently and mix only until the batter is combined.
Does cream cheese frosting need to be refrigerated?
Yes. Due to the dairy content, always store cream cheese frosting in the fridge. Let the cake sit out for 20–30 minutes before serving for the best texture.
Conclusion
Apple Cake with Cream Cheese Frosting may not be the most traditional Thanksgiving dessert—but after one bite, it just might become a new classic. With its tender crumb, juicy apple bits, warm spices, and luscious frosting, it hits every note: sweet, spiced, and utterly satisfying.
It’s the kind of cake that gets passed around with second helpings of coffee, the one that people ask about later, the one you end up baking “just because.” Easy to make, easy to love—and perfect for Thanksgiving or any time apples are in season.
