German Apple Cake Recipe: Moist, Spiced, and Topped With Frosting

I baked this German Apple Cake Recipe on a rainy afternoon, and my kitchen smelled like cinnamon for hours.  The crumb turned out so moist that I went back for a second slice before the frosting had even set. Chunks of tart apple and crunchy pecans make every bite interesting, and the cream cheese frosting ties it all together.

This is the simple German apple cake recipe I now make whenever I need an easy crowd-pleaser. If you have been hunting for the best German apple cake recipe with fresh apples, I think you just found it.

Cooking Time

Here is how long this cake takes from start to finish. Most of the time is hands-off baking.

• Prep Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 10 minutes

Ingredients

This old fashioned German apple cake recipe with oil uses simple pantry items. Here is what you need and why each one matters.

For the Cake

• 3 large eggs: They bind the batter and keep the crumb tender.
• 2 cups sugar: It sweetens the cake and helps the top turn golden.
• 1 cup vegetable oil: Oil keeps the cake moist for days.
• 1 teaspoon vanilla extract: Use pure vanilla for a warmer flavor.
• 2 cups all-purpose flour: Spoon it into the cup and level it off.
• 2 teaspoons ground cinnamon: This gives the cake its cozy spice flavor.
• 1/2 teaspoon nutmeg: Grate it fresh if you can for a stronger aroma.
• 1 teaspoon baking soda: It lifts the thick batter so the cake is not dense.
• 1/2 teaspoon salt: Salt balances the sweetness.
• 4 cups peeled and finely chopped tart apples: Granny Smith holds its shape and cuts the sweetness.
• 1 cup chopped pecans: Toast them lightly for extra crunch.

For the Frosting

• 1 (8-ounce) package cream cheese, softened: Soft cheese blends smooth with no lumps.
• 2 tablespoons butter, softened: It makes the frosting rich and creamy.
• 1 teaspoon vanilla extract: It rounds out the tangy cream cheese.
• 1 tablespoon half-and-half or milk: It loosens the frosting so it spreads easily.
• 2 cups confectioners’ sugar: Sift it first to avoid gritty bits.

Note: serves several (about 16 slices).

Equipment You Need

You do not need anything fancy for this recipe. A few basics will do.

• 9×13-inch baking pan: It holds all the batter and bakes the cake evenly.
• Large mixing bowl: You whisk the wet ingredients and fold in the apples here.
• Medium mixing bowl: It keeps the dry ingredients separate until mixing time.
• Whisk: It blends the wet ingredients until smooth.
• Rubber spatula: It folds the apples and pecans in gently.
• Electric hand mixer: It whips the frosting fluffy and smooth.
• Toothpick: It tells you when the center is fully baked.

How to Make a German Apple Cake Recipe?

This cake comes together in one bowl of wet ingredients and one bowl of dry ones. The batter is thick, so do not panic when it looks stiff. Follow these steps and you will have a bakery-style cake at home.

Prepare the Oven and Pan

Preheat your oven to 350 degrees. Spray the 9×13-inch pan well with cooking spray. Do this first so the pan is ready when the batter is.

Whisk the Wet Ingredients

In a large bowl, whisk the sugar, eggs, oil, and vanilla together. Keep going until the mixture looks smooth and fully combined. This step builds the moist base of the cake.

Mix the Dry Ingredients

In a separate bowl, whisk the flour, cinnamon, nutmeg, baking soda, and salt. This spreads the spices and leavening evenly. It also saves you from overmixing later.

Combine Wet and Dry

Add the dry mixture to the wet mixture. Stir just until no flour streaks remain. The batter will be very thick, and that is exactly right.

Fold in the Apples and Pecans

Add the chopped apples and pecans to the bowl. Fold them in with a spatula until they are spread evenly. The apples release moisture as the cake bakes, which loosens the batter.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes. Check that a toothpick in the center comes out clean.

Cool Completely

Let the cake cool fully in the pan. Frosting a warm cake makes the frosting melt and slide off. I usually wait at least an hour.

Make the Frosting

Beat the cream cheese and butter in a large bowl until smooth. Add the vanilla, half-and-half, and confectioners’ sugar. Beat again until the frosting looks light and creamy.

Frost and Serve

Spread the frosting over the cooled cake in a thick layer. Slice it into squares and serve. Keep any leftovers in the refrigerator.

Additional Tips for Making This Recipe Better

A few small habits make this cake turn out great every time. These are the ones I rely on.

• I always fluff my flour before measuring. Scooping straight from the bag packs in too much and gives a dry cake.
• I chop the apples into small, even pieces. They bake evenly, and every slice has apple in it.
• I stick with Granny Smith apples. The tartness balances the sweet cake and frosting.
• I toast the pecans for a few minutes before adding them. It deepens the nutty flavor.
• I soften the cream cheese on the counter for about an hour. Cold cream cheese always leaves me with lumpy frosting.
• I start checking the cake at the 50-minute mark. Ovens vary, and I do not want it overbaked.

Common Mistakes to Avoid

Most problems with this cake are easy to fix. Here are the slip-ups I have made myself.

• Packing the flour into the cup. I learned to spoon and level it so my cake stays soft.
• Overmixing the batter. I now stir just until combined so the cake does not turn tough.
• Using soft, sweet apples. They turned mushy for me, so I stayed with tart ones.
• Frosting a warm cake. My first attempt melted right off, so I let it cool completely.
• Using cold cream cheese. I always soften it first for a smooth, spreadable frosting.

How to Serve German Apple Cake?

This cake looks lovely with very little effort. Serve it straight from the pan or plate the slices for guests.

I like to cut neat squares and place them on white plates so the frosting stands out. A light dusting of cinnamon on top looks pretty and smells wonderful. You can also press a few toasted pecan halves onto each slice for a bakery touch.

For a cozy dessert table, I pair it with a cup of hot coffee or tea. A small scoop of vanilla ice cream on the side works well too. If you love apple treats, try setting out my apple pie poppers next to it

Variations

You can adjust this cake to fit your taste or diet. Here are some easy swaps.

• Use walnuts instead of pecans for a slightly earthier crunch.
• Leave out the nuts completely for a nut-free version.
• Choose dairy-free cream cheese and plant-based butter for a dairy-free frosting.
• Cut back a little on the cake sugar if you want a less sweet slice.
• Skip the frosting and dust the top with confectioners’ sugar for a lighter look.
• Add an extra pinch of cinnamon if you love bold spice.
• Use a sweeter apple if you prefer a milder, less tangy cake.

Nutritional Information

These numbers are approximate and based on one slice when the cake is cut into 16 pieces.

• Calories: 474 kcal
• Protein: 4 g
• Carbohydrates: 58 g
• Fat: 26 g

Make Ahead and Storage

This cake keeps well, so you can bake it ahead of time. Here is how I store it.

Storage

Wrap the frosted cake tightly with plastic wrap. Keep it in the refrigerator for up to 5 days. The flavor stays great and the crumb stays moist.

Freezing

I freeze unfrosted cake squares wrapped well in plastic and foil. Thaw them overnight in the refrigerator, then add fresh frosting. This keeps the frosting looking neat.

Reheating

Let a slice sit at room temperature for about 20 minutes. If you like it warm, heat an unfrosted slice for a few seconds in the microwave. Add the frosting after warming.

Why You’ll Love This Recipe?

There are plenty of reasons why this cake has become a favorite. Here are the ones that win me over every time.

• It is easy to make. You only need two bowls and a whisk for the batter, and there is no mixer needed until the frosting.
• It stays incredibly moist. The oil and the juicy apples keep the crumb soft for days, so leftovers still taste great.
• It has a big flavor. Cinnamon, nutmeg, tart apples, and crunchy pecans all come through in each bite, and the tangy frosting balances the spice.
• It feeds a crowd. The 9×13 pan makes about 16 slices, which is perfect for potlucks, family dinners, and holiday gatherings.
• It is easy to customize. You can swap the nuts, change the apples, or adjust the frosting to suit your diet and taste. If you are in a cake mood, my chocolate chip cake is another easy option

FAQs

What apples are best for German apple cake?

Tart apples like Granny Smith work best. They hold their shape and balance the sweet cake and frosting.

Can I use walnuts instead of pecans?

Yes, walnuts work just as well. You can also leave the nuts out completely.

How long does German apple cake last?

Wrapped tightly and kept in the refrigerator, it stays fresh for up to 5 days.

Is this the same as apfelkuchen?

Apfelkuchen is the German word for apple cake, and many versions exist. This one is a moist, oil-based cake with cinnamon, pecans, and cream cheese frosting.

Why is my batter so thick?

That is normal for this recipe. The apples release juice as the cake bakes and loosen the batter.

Ash Tyrrell

German Apple Cake Recipe

I baked this German apple cake on a rainy afternoon, and my kitchen smelled like cinnamon for hours.  The crumb turned out so moist that I went back for a second slice before the frosting had even set. Chunks of tart apple and crunchy pecans make every bite interesting, and the cream cheese frosting ties it all together.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Ingredients Method Notes

Ingredients

  

• 3 large eggs: They bind the batter and keep the crumb tender.
• 2 cups sugar: It sweetens the cake and helps the top turn golden.
• 1 cup vegetable oil: Oil keeps the cake moist for days.
• 1 teaspoon vanilla extract: Use pure vanilla for a warmer flavor.
• 2 cups all-purpose flour: Spoon it into the cup and level it off.
• 2 teaspoons ground cinnamon: This gives the cake its cozy spice flavor.
• 1/2 teaspoon nutmeg: Grate it fresh if you can for a stronger aroma.
• 1 teaspoon baking soda: It lifts the thick batter so the cake is not dense.
• 1/2 teaspoon salt: Salt balances the sweetness.
• 4 cups peeled and finely chopped tart apples: Granny Smith holds its shape and cuts the sweetness.
• 1 cup chopped pecans: Toast them lightly for extra crunch.
• 1 8-ounce package cream cheese, softened: Soft cheese blends smooth with no lumps.
• 2 tablespoons butter softened: It makes the frosting rich and creamy.
• 1 teaspoon vanilla extract: It rounds out the tangy cream cheese.
• 1 tablespoon half-and-half or milk: It loosens the frosting so it spreads easily.
• 2 cups confectioners’ sugar: Sift it first to avoid gritty bits.

Method

 

1. Preheat your oven to 350 degrees. Spray the 9×13-inch pan well with cooking spray. Do this first so the pan is ready when the batter is.
2. In a large bowl, whisk the sugar, eggs, oil, and vanilla together. Keep going until the mixture looks smooth and fully combined. This step builds the moist base of the cake.
3. In a separate bowl, whisk the flour, cinnamon, nutmeg, baking soda, and salt. This spreads the spices and leavening evenly. It also saves you from overmixing later.
4. Add the dry mixture to the wet mixture. Stir just until no flour streaks remain. The batter will be very thick, and that is exactly right.
5. Add the chopped apples and pecans to the bowl. Fold them in with a spatula until they are spread evenly. The apples release moisture as the cake bakes, which loosens the batter.
6. Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes. Check that a toothpick in the center comes out clean.
7. Let the cake cool fully in the pan. Frosting a warm cake makes the frosting melt and slide off. I usually wait at least an hour.
8. Beat the cream cheese and butter in a large bowl until smooth. Add the vanilla, half-and-half, and confectioners’ sugar. Beat again until the frosting looks light and creamy.
9. Spread the frosting over the cooled cake in a thick layer. Slice it into squares and serve. Keep any leftovers in the refrigerator.

Notes

• I always fluff my flour before measuring. Scooping straight from the bag packs in too much and gives a dry cake.
• I chop the apples into small, even pieces. They bake evenly, and every slice has apple in it.
• I stick with Granny Smith apples. The tartness balances the sweet cake and frosting.
• I toast the pecans for a few minutes before adding them. It deepens the nutty flavor.
• I soften the cream cheese on the counter for about an hour. Cold cream cheese always leaves me with lumpy frosting.
• I start checking the cake at the 50-minute mark. Ovens vary, and I do not want it overbaked.