Apple Cake with Yogurt Cream Cheese Frosting

This apple cake with yogurt cream cheese frosting is one of my favorite treats to make when I want something simple yet comforting. The apples keep the cake moist, and the frosting is light but creamy - not too heavy. Plus, the caramel drizzle on top is just the cherry on the cake!

I love baking this when I have a few minutes to spare because it comes together quickly and fills the kitchen with that cozy, sweet apple scent. It's also a crowd-pleaser for family breakfasts, tea-time snacks, or even a casual dessert after dinner.

⏱ 30-Minute Bake | 🍏 Cozy Homemade Dessert | 🥄 Serves 8

This caramel apple cake is my go-to when I want something easy and comforting. You only need simple pantry ingredients, and it's really easy to make. If you want a moist cake, I always make sure to use plenty of freshly grated apples-they keep it super tender and stop it from drying out. If you're looking for a healthier twist, you can swap some of the fat for unsweetened applesauce, and it still turns out wonderfully moist.

To get that light, bakery-cake quality, the trick is to make sure you have an acid to react with the leavening. I recommend adding a bit of vinegar or lemon juice to your milk; this reaction is key for a fluffy result! Plus, the yoghurt cream cheese frosting is much lighter than standard icing, making this a simple, adaptable treat for everyone. You can easily swap the flour for a good gluten-free blend if needed.

💗 Why You'll Love This Recipe

• Super Moist: Grated apples and oil guarantee a tender cake every time. You can even drizzle some vegan date caramel sauce on top for extra sweetness.
• Unique Topping: The yogurt cream cheese frosting is lighter and has a wonderful tang you won't find on store-bought cakes.
• Simple Ingredients: We use pantry staples you likely already have in your kitchen, just like in my cranberry crumble bars.
• Best Fall Scent: The cinnamon powder makes your whole house smell incredible while it bakes!
• Easy to Make: This is a fantastic, easy apple cake with yogurt cream cheese frosting that beginners can master.

Ingredients

*See the recipe card for full information on ingredients and quantities.

• Vegetable Oil (or any neutral oil): Using a neutral oil is best as it will not interfere with the cake's caramel undertone from the brown sugar and spices. Excellent alternatives include canola oil, grapeseed oil, light (refined) olive oil, or refined coconut oil (ensure it's melted before mixing). I often use neutral oils, like in my homemade carrot cake from scratch recipe.
• All-Purpose Flour: This is the standard flour I use, and it works well for most home baking. You can also use plain flour or swap it for cake flour if you want an even lighter, fluffier texture. I always recommend you scoop flour lightly and level it off, or weigh it, for the best consistency. For a twist on baking without all-purpose flour, try my protein-packed yogurt cake.
• Apples (grated): When choosing apples for baking, firm varieties like Granny Smith or Honeycrisp are excellent choices as they hold up well to heat. Grating the apples provides a finer texture throughout the cake. Don't forget to squeeze the excess juice. I love using grated apples in recipes like this apple cake from my childhood

♻️ Substitutions & Variations

• Milk: If you don't use or have regular milk, you can easily use plant-based milk like almond or oat milk instead. Buttermilk also works; it makes this red velvet cake extra soft and moist.
• Sugar: You can use all cane sugar, but the brown sugar gives it a deep, rich caramel undertone.
• Apples: Freshly grated apples work best here. Use firm apples like Granny Smith (for a tang) or Fuji (for sweetness).
• Flour: For those with dietary needs, you can easily swap the all-purpose flour for a good gluten-free blend, making this a simple and adaptable treat for everyone.

• Spice Swap: Instead of just cinnamon, try adding a ½ teaspoon of nutmeg or allspice for a richer apple spice cake flavor.
• Nutty Crunch: Gently fold in ½ cup of chopped pecans or walnuts with the apples for a satisfying crunch.
• Bundt Cake: This batter works great in a Bundt pan! Bake for closer to 40-45 minutes if using a Bundt pan.

👩‍🍳 How To Make Caramel Apple Cake

While you're here for caramel apple cake and cream cheese frosting, you might want to check out my upside-down apple cake made from scratch-it's a real treat. And if you love baking and trying new things, hop over to my dessert collection-you might just discover some new favorites.

Step 1: Prepare the batter and pour it into a lined baking pan, spreading it evenly to the edges.

Step 2: Bake in a preheated oven until a toothpick inserted in the center comes out clean.

Step 5: Drizzle the vegan date caramel sauce over the frosted cake for a rich, sweet finish.

Step 6: Cut the cake into squares and serve. Perfect with a cup of coffee or tea!

*See the recipe card for detailed instructions. 

💭 Expert Tips

• Squeeze the Juice: This is your most important step. When you grate the apples, you must squeeze out the juice. If you don't, the cake will be dense and sticky instead of light and fluffy.
• Do Not Over-mix: As soon as the dry and wet ingredients come together, stop mixing. Over-mixing develops gluten, which makes the cake tough.

❓Caramel Apple Cake FAQs

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📖 Recipe

Apple Cake with Yogurt Cream Cheese Frosting

Claudia Ciorteanu

Moist apple cake topped with yogurt cream cheese frosting and caramel drizzle.

5 from 12 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8

Calories 504 kcal

Equipment

• ▢
  8x12-inch baking pan
• ▢
  Baking paper or grease for lining
• ▢
  Electric whisk or hand whisk

Ingredients

 

US CustomaryMetric

 

1x2x3x

Cake

• ▢ 1 cup milk 250 ml
• ▢ ⅓ cup light brown sugar 80 g
• ▢ ¼ cup caster sugar 60 g
• ▢ ⅔ cup vegetable oil or any neutral oil 155 ml
• ▢ 2 teaspoon vanilla extract
• ▢ 2 ½ cups all-purpose flour 300 g
• ▢ 1 ½ teaspoon baking powder
• ▢ 1 ½ teaspoon baking soda
• ▢ 1 teaspoon cinnamon powder
• ▢ ¼ teaspoon salt
• ▢ 4 medium apples grated (approx. 300 g)
• ▢ ¾ cup walnuts or pecans roughly chopped 100 g
• ▢ 1 tablespoon fresh lemon juice or white vinegar add it to the milk and let it sit for 5 minutes to turn into buttermilk - this helps the cake come out extra soft and fluffy (this is an optional step, and you can skip it if you don't have the time)

Frosting

• ▢ Make this healthier frosting version using my yogurt cream cheese frosting recipe

Topping

• ▢ Drizzle the top of the cake with this vegan date caramel topping

Instructions

 

• First, set your oven to 350°F (175°C). Grease your 9x13 inch rectangle pan with oil and line it with baking paper. Make sure the paper hangs over the sides-this is a time saving hack for getting the cake out later!
• Now, take your red apples and grate them using a box grater. You will need 300 grams (about 4 medium apples). Once grated, squeeze out all the extra juice using your hands or a clean cloth. This stops the cake from becoming soggy.
• In a large bowl, whisk together the milk, oil, vanilla extract, light brown sugar, and cane sugar. Whisk this until both sugars are fully dissolved and the mixture looks smooth.
  1 cup milk, ⅓ cup light brown sugar, ¼ cup caster sugar, ⅔ cup vegetable oil or any neutral oil, 2 teaspoon vanilla extract
• In a separate, medium bowl, combine all the dry ingredients: flour, baking powder, baking soda, cinnamon powder, and salt.
  2 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, 1 teaspoon cinnamon powder, ¼ teaspoon salt
• Slowly add the bowl of dry ingredients to the wet mixture. Use a whisk to mix it just until combined. Be careful not to over mix! Check the sides and bottom for any dry flour pockets, but stop mixing as soon as everything looks wet.
• Gently fold the grated apples and chopped walnuts into the batter with a spatula. This gentle step keeps the cake light and gives it that natural sweetness and moisture.
  4 medium apples, ¾ cup walnuts or pecans
• Pour the batter into your prepared pan and bake for 25-30 minutes. The cake is ready when a toothpick stuck into the middle comes out clean.
• Let the cake sit in the pan for a few minutes. Then, grab the parchment paper overhang and lift the cake out onto a wire rack to cool completely. Do not try to frost a warm cake!
• Once the cake has completely cooled, spread the yogurt cream cheese frosting on top and drizzle with date caramel sauce.

Video

Nutrition

Calories: 504kcalCarbohydrates: 61gProtein: 7gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gCholesterol: 4mgSodium: 374mgPotassium: 250mgFiber: 4gSugar: 27gVitamin A: 101IUVitamin C: 4mgCalcium: 115mgIron: 2mg

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