Apple Cake Recipes Moist That Stay Tender for Days

Bake a cinnamon-kissed apple cake with a plush crumb, simple pantry staples, and zero drama—even on a busy weeknight.

You know that moment when you cut into cake and it’s already dry? Criminal.

This one fixes that problem so hard you’ll start judging bakery slices in public. It bakes up soft, fragrant, and loaded with apples so every bite tastes like fall showing off.

No fancy techniques, no rare ingredients, no “rest overnight under a full moon” nonsense. Just a reliable, crowd-pleasing cake that stays tender for days.

And yes, people will ask for “the recipe” like you’ve been gatekeeping it your whole life.

What Makes This Recipe So Good

Apples bring moisture, but not just because they’re juicy. They soften as they bake and keep the crumb hydrated, which means the cake stays tender even after it cools.

Oil beats butter for staying power. Butter tastes great, but it can firm up as it chills. Neutral oil keeps the texture soft at room temp and straight-from-the-fridge.

Brown sugar adds chew and depth. It pulls in moisture and gives that warm caramel note that makes apple taste extra apple-y.

Sour cream (or yogurt) adds plushness. A little tang plus fat equals a richer bite and less risk of dryness. Why gamble with cake?

What You’ll Need (Ingredients)

These amounts make one 9×13-inch cake or a tall 9-inch round. Use what you’ve got; just don’t freestyle the flour.

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/2 teaspoon fine salt
1 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs, room temperature if possible
3/4 cup neutral oil (canola, vegetable, or avocado)
1 cup sour cream or full-fat plain Greek yogurt
2 teaspoons vanilla extract
3 cups peeled, cored, diced apples (about 3 medium)
1 tablespoon lemon juice (toss with apples)
1/2 cup chopped walnuts or pecans (optional)

Optional glaze (highly encouraged if you like your cake a little extra):

1 cup powdered sugar
2–3 tablespoons milk or apple cider
1/2 teaspoon vanilla extract
Pinch of salt

Instructions

Follow this like a playlist: in order, no skipping the boring steps that make the magic happen.

Heat the oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment for easy lifting. If you use a 9-inch round, line the bottom too.
Prep the apples: peel, core, and dice them into small cubes. Toss with lemon juice so they don’t turn sad and brown while you mix.
Whisk the dry ingredients in a bowl: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Break up any cinnamon clumps like you mean it.
In a large bowl, whisk brown sugar, granulated sugar, and eggs until the mixture looks glossy and slightly thicker. This takes about 30–45 seconds by hand.
Whisk in the oil, sour cream (or yogurt), and vanilla. The batter should look smooth and creamy, not separated.
Add the dry ingredients to the wet ingredients. Stir just until you no longer see dry flour. Overmixing makes cake tough, and nobody asked for that.
Fold in the diced apples and nuts (if using). Make sure the apples spread evenly so every slice gets the good stuff.
Pour the batter into the pan and smooth the top. Tap the pan once on the counter to pop big air bubbles, because you’re not baking Swiss cheese.
Bake 40–50 minutes for a 9×13 pan (or 55–65 minutes for a tall 9-inch round). Start checking at 40 minutes: a toothpick should come out with a few moist crumbs, not wet batter.
Cool in the pan for 20 minutes, then slice and serve. For cleaner slices, cool fully. For maximum joy, eat it warm and pretend you’re “testing.”
If glazing: whisk powdered sugar, milk (or cider), vanilla, and salt until smooth. Drizzle over cooled cake so it sets instead of vanishing into the crumb.

How to Store

Room temperature: Cover the pan tightly or store slices in an airtight container for up to 2 days. Keep it out of direct sun unless you enjoy mystery textures.

Refrigerator: Store up to 5 days, tightly covered. The flavor gets cozier on day two, IMO, and the crumb stays soft because of the apples and sour cream.

Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze up to 3 months. Thaw at room temp or microwave in 10–15 second bursts.

What’s Great About This

This cake doesn’t need frosting to be lovable, but it also won’t fight you if you add one. It tastes like apple pie’s low-maintenance cousin who still has their life together.

You get a tender crumb without babying the batter. It also scales well for parties, potlucks, and those “I forgot I volunteered to bring dessert” situations.

Stays tender for days thanks to oil, apples, and sour cream
Big apple flavor without turning into soggy mush
Pan-friendly for easy slicing and sharing
Flexible add-ins like nuts, raisins, or a simple glaze

What Not to Do

Small mistakes can turn “soft and plush” into “why is this so dense.” Here’s how to avoid the usual chaos.

Don’t overmix after adding flour; stop as soon as the flour disappears.
Don’t use huge apple chunks; big pieces create wet pockets and uneven baking.
Don’t pack flour into the measuring cup; spoon and level, or weigh it if you can.
Don’t bake until bone-dry; pull it when you see moist crumbs on the tester.
Don’t skip salt; it makes the apple and cinnamon taste louder and better.

Alternatives

Want to customize without wrecking the texture? These swaps keep the cake tender and the vibes high.

Apple choice: Use a mix like Honeycrisp + Granny Smith for sweet-tart balance. Fuji works too for extra sweetness.
Gluten-free: Use a 1:1 gluten-free baking blend designed for cakes. Add 1 extra tablespoon sour cream if the batter looks thick.
Dairy-free: Swap sour cream for dairy-free yogurt and use a neutral oil. The cake still stays soft.
Lower sugar: Reduce granulated sugar by 1/4 cup. Don’t slash the brown sugar too much or you’ll lose moisture.
Spice upgrades: Add 1/4 teaspoon ground cloves or allspice. Go easy unless you want your cake to taste like a candle aisle.
Crunch topping: Sprinkle 2 tablespoons turbinado sugar on top before baking for a crackly finish.

FAQ

Which apples work best for a moist apple cake?

Use apples that hold their shape: Honeycrisp, Granny Smith, Pink Lady, or Fuji. Softer apples can break down too much and make the cake unevenly wet.

Do I have to peel the apples?

No, but peeled apples blend into the crumb more smoothly. If you keep the skins, dice smaller so you don’t get chewy strips in every bite.

Can I make this in a Bundt pan?

Yes, but grease it aggressively and bake longer, usually 55–70 minutes depending on your pan. Let it cool at least 20 minutes before turning out so it doesn’t tear.

Why did my cake turn out dense?

Most often: overmixing the batter, too much flour, or underbaking. Stir only until combined, measure flour correctly, and check doneness with moist crumbs instead of wet batter.

Can I add raisins or dried cranberries?

Absolutely. Add 1/2 cup and toss them with a teaspoon of flour before mixing in so they don’t all sink to the bottom.

How do I keep the cake moist without making it soggy?

Dice apples small, don’t overload beyond 3 cups, and bake until the center sets. Also, cool at least 20 minutes before slicing so the crumb finishes setting up.

Can I make it ahead for a party?

Yes, and it’s a smart move. Bake it a day ahead, cool completely, then cover tightly; glaze the day of serving for the prettiest finish. FYI, the flavor usually improves overnight.

The Bottom Line

If you want a cake that tastes like cinnamon-kissed apples and stays tender for days, this recipe delivers without drama. You get big flavor, a soft crumb, and a flexible base you can glaze, top, or snack on straight from the pan.

Bake it once and you’ll stop pretending dry cake is “fine.” It’s not. This is better.