German Apple Cake Recipe Easy Homemade Dessert with Creamy Frosting

The first time I baked a German apple cake, my kitchen filled with the scent of cinnamon, ripe apples, and sweet vanilla—honestly, it felt like the coziest hug ever. The memory is vivid: a chilly autumn afternoon, apples just picked from a local orchard, and my grandma’s handwritten recipe card smudged with flour. You know those recipes that make you feel instantly at home? That’s exactly what this German apple cake does. It’s tender, packed with juicy apple pieces, and topped with the creamiest frosting that melts beautifully into every bite.

I discovered this recipe when searching for a dessert that was easy enough for weeknights but special enough for family gatherings. Turns out, German apple cake with creamy frosting checks all the boxes: it’s simple, requires zero fancy equipment, and comes together with ingredients you probably already have. Even better, it’s the kind of dessert that’s as comforting to make as it is to eat. Whether you’re baking for a crowd or just want a homemade treat for yourself, this cake never disappoints.

What I love most is how versatile German apple cake is. I’ve baked it for birthdays, holiday brunches, and those random Tuesday evenings when the sweet tooth strikes. The creamy frosting adds a decadent finish, but the cake itself is so soft and flavorful you could skip it (though, let’s be real, you probably won’t). After making this over a dozen times—sometimes swapping in different apple varieties or tweaking the spice blend—I can say it’s truly foolproof. If you’re searching for an easy homemade dessert with a touch of nostalgia and loads of comfort, you’ve found it. Let’s get baking!

Why You’ll Love This Recipe

After years of recipe testing and countless taste tests with family and friends, I can confidently say this German apple cake with creamy frosting is a keeper. Here’s why:

• Quick & Easy: Can be mixed, baked, and frosted in just over an hour—no complicated steps or fancy techniques required.
• Simple Ingredients: Most of what you need is probably sitting in your pantry or fridge right now. Apples, flour, sugar, eggs, and a few cozy spices—that’s it.
• Perfect for Any Occasion: It’s a hit at potlucks, family dinners, or even lazy Sunday afternoons. I’ve brought this to more gatherings than I can count, and it’s always the first dessert to disappear.
• Crowd-Pleaser: Kids love the soft cake and sweet frosting, while adults appreciate the layers of flavor. It’s not too sweet, and the apples keep it moist and tender.
• Unbelievably Delicious: The combination of tart apples, warm spices, and creamy frosting is pure comfort—like a warm blanket in dessert form.

What sets my version apart is the method: I use grated apples for extra moisture and a dreamy, slightly tangy cream cheese frosting that balances the sweetness perfectly. Trust me, blending the apples (instead of dicing) gives the cake a texture that’s almost impossible to mess up—no dry bites here!

This isn’t just another German apple cake. It’s the kind you crave when you’re missing home, or want something that feels both nostalgic and fresh. And if you’re looking for a dessert that’s easy enough for beginners but impressive enough for seasoned bakers, you’re in the right place. It’s comfort food made simple, and honestly, you’ll probably want to make it again as soon as the last crumb is gone.

Ingredients Needed

This German apple cake recipe uses straightforward ingredients, most of which are pantry staples. Each one plays a part in creating a cake that’s moist, flavorful, and perfectly balanced. Here’s everything you’ll need:

• For the Cake:
• All-purpose flour (240g / 2 cups)—gives structure and tenderness.
• Granulated sugar (200g / 1 cup)—adds sweetness without overpowering the apples.
• Baking powder (2 tsp)—helps the cake rise nicely.
• Baking soda (1/2 tsp)—aids in leavening and keeps the crumb soft.
• Salt (1/2 tsp)—balances the sweetness and enhances flavor.
• Ground cinnamon (2 tsp)—brings warmth and classic apple spice.
• Nutmeg (1/4 tsp)—adds depth (optional, but I love it).
• Vegetable oil (120ml / 1/2 cup)—makes the cake moist (can use melted butter for richer flavor).
• Large eggs (2)—binds everything and helps with texture.
• Vanilla extract (2 tsp)—adds a rich aroma.
• Apples (about 2 large, 300g / 2 cups grated)—peeled and grated for maximum moisture (I prefer Granny Smith for a tangy kick, but Fuji or Gala work great too).
• Lemon juice (1 tbsp)—keeps the apples bright and adds fresh flavor.
• For the Creamy Frosting:
• Cream cheese (113g / 4 oz, softened)—creates a smooth, tangy base.
• Unsalted butter (60g / 1/4 cup, softened)—adds richness and stability.
• Powdered sugar (120g / 1 cup)—sweetens and thickens the frosting.
• Vanilla extract (1 tsp)—for flavor.
• Milk (1-2 tbsp, as needed)—to adjust consistency.

Ingredient Notes & Substitutions:

• You can use whole wheat flour for a nuttier flavor (it makes the cake a bit denser).
• Swap vegetable oil with melted coconut oil for a hint of tropical aroma.
• If you’re dairy-free, use vegan cream cheese and dairy-free butter for the frosting.
• Brown sugar can replace granulated sugar for a deeper caramel note.
• Try adding chopped walnuts or pecans to the batter for crunch (about 1/2 cup).

If you’re picking apples, look for firm fruit with a tart-sweet balance. Granny Smith is my go-to because it keeps the cake from becoming too sweet, but honestly, use whatever you’ve got—just avoid apples that are too mealy. For the frosting, I’ve had the best results with full-fat cream cheese (the low-fat kind gets runny). And for powdered sugar, sift it first if you want silky-smooth frosting—trust me, it’s worth the extra minute.

Equipment Needed

You don’t need fancy tools for this German apple cake recipe—just a few kitchen basics. Here’s what I use every time:

• Mixing bowls: One large for the batter, one medium for the frosting. If you only have one, wash it between steps (been there!).
• Box grater: For grating apples. A food processor with a grating blade works too, but I stick to the old-school method for control.
• 9×13-inch (23x33cm) baking pan: Standard size. You can use a round cake pan (9-inch/23cm) for a taller cake, or split into two 8-inch pans for layers.
• Whisk and spatula: For mixing and scraping down the bowl. I’ve used a wooden spoon in a pinch (it works, but expect a workout).
• Hand mixer or stand mixer: Makes quick work of the frosting. If you don’t have one, use elbow grease and a whisk—it’ll just take longer.
• Measuring cups and spoons: Precision matters, especially for baking.
• Parchment paper (optional): For easy removal and cleaner edges on your cake.
• Cooling rack: Helps the cake cool evenly. Skip it if you don’t have one—just let the cake cool in the pan.

If you’re just starting out, don’t worry about buying new equipment. I’ve baked this cake in everything from glass dishes to metal pans, and even borrowed a neighbor’s whisk once when mine broke (true story!). For cleaning, soak your grater immediately after use—the apple bits get sticky fast. And for budget-friendly options, thrift stores are gold mines for baking pans and mixing bowls.

Preparation Method

1. Prep the Pan and Apples (10 minutes):
   Grease a 9×13-inch (23x33cm) baking pan with butter or nonstick spray. If you want cleaner slices, line with parchment paper.
   Peel and grate the apples using a box grater. Toss grated apples with lemon juice to prevent browning—this keeps them fresh and tangy.
2. Mix Dry Ingredients (5 minutes):
   In a large mixing bowl, whisk together 2 cups (240g) all-purpose flour, 1 cup (200g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, and 1/4 tsp nutmeg. Make sure everything is evenly combined—no lumps!
3. Combine Wet Ingredients (5 minutes):
   In another bowl, whisk 2 large eggs, 1/2 cup (120ml) vegetable oil, and 2 tsp vanilla extract. Mix until smooth and glossy.
4. Bring It All Together (5 minutes):
   Add the wet mixture to the dry ingredients. Stir gently with a spatula until just combined—don’t overmix, or your cake could get tough.
   Fold in the grated apples (with lemon juice). The batter will look thick and chunky—totally normal! If you’re adding nuts, mix them in now.
5. Bake the Cake (40-45 minutes):
   Pour the batter into your prepared pan and smooth the top. Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
   The top should be golden and slightly springy to touch. If the edges brown too quickly, tent with foil halfway through.
6. Cool the Cake (30 minutes):
   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If you skip this step, the frosting will melt and get runny.
7. Make the Creamy Frosting (10 minutes):
   In a medium bowl, beat 4 oz (113g) cream cheese and 1/4 cup (60g) unsalted butter until creamy.
   Add 1 cup (120g) powdered sugar, 1 tsp vanilla extract, and 1-2 tbsp milk. Beat until smooth and fluffy. Start with 1 tbsp milk and add more if needed for spreadable consistency.
8. Frost the Cake (5 minutes):
   Once the cake is fully cool, spread the frosting evenly over the top. Use the back of a spoon for swirls—don’t worry about perfection, rustic is beautiful!
9. Slice and Serve:
   Cut into squares or slices and enjoy. The cake is best served fresh, but honestly, it’s delicious cold too.

Troubleshooting Tips:

• If your cake sinks in the middle, it might be underbaked—add 5 more minutes next time.
• Batter too thick? Add a splash of milk. Too runny? Sprinkle in a bit of flour.
• If your frosting is lumpy, let the cream cheese and butter soften longer, or sift the powdered sugar.

Personal Tips: I always grate the apples right before mixing to keep them juicy. And if you’re short on time, you can frost the cake while it’s slightly warm—the frosting melts in and creates a glaze-like finish (it’s messy but so good!).

Cooking Tips & Techniques

Baking German apple cake is a breeze, but here are some pro tips and lessons I’ve picked up over time:

• Don’t Overmix: Stir the batter just until combined—overworking it can make the cake dense. I learned this the hard way during my first attempt (the cake was like a brick!).
• Apple Prep: Grate apples for even moisture, but if you prefer chunks, dice half and grate half. This mix gives great texture and those lovely pockets of apple goodness.
• Pan Choice: Metal pans bake faster and give crisp edges; glass pans take longer and produce softer sides. If using glass, add 5 minutes to the baking time.
• Spice Level: Adjust cinnamon and nutmeg to taste. I usually go heavy with cinnamon for that classic flavor, but you can dial it back for a milder cake.
• Frosting Consistency: If your frosting is too runny, chill it for 10 minutes or add a bit more powdered sugar. Too stiff? Add a splash of milk.
• Timing: Bake the cake first, then make the frosting while it cools. Multitasking here saves time—plus, the kitchen stays busy and cozy.
• Uniform Slices: Chill the frosted cake for 15 minutes before slicing for cleaner cuts. Warm cake tends to smudge the frosting.
• Common Mistakes: The biggest one? Not letting the cake cool before frosting. I’ve rushed it and ended up with a gooey mess. Patience pays off!

The more you bake this cake, the easier (and better) it gets. Don’t worry about imperfections—the rustic look is part of the charm. And if you ever end up with extra apples, toss them into the batter for a heartier cake. Sometimes, I even sprinkle a touch of extra cinnamon on top for a pretty finish. You’ll get the hang of it quickly, I promise.

Variations & Adaptations

German apple cake is endlessly customizable. Here are a few ways to make it your own:

• Gluten-Free Version: Swap all-purpose flour for a gluten-free blend (like Bob’s Red Mill 1-to-1). The cake stays moist, though the texture is a bit more crumbly.
• Vegan Adaptation: Use flaxseed eggs (2 tbsp ground flax + 6 tbsp water) instead of regular eggs, and swap in vegan butter and cream cheese for the frosting. The flavor is still spot-on!
• Nutty Goodness: Stir in 1/2 cup chopped walnuts or pecans for crunch. Personally, I love adding pecans in autumn—they add a buttery flavor that pairs perfectly with apples.
• Seasonal Fruit: Replace half the apples with pears or add a handful of fresh berries for a summer twist. The cake becomes extra juicy!
• Spice It Up: Toss in cardamom or swap nutmeg for allspice to change up the flavor profile.
• Different Frosting: Try a caramel drizzle instead of cream cheese frosting for a deeper, richer dessert.
• Personal Favorite: I sometimes add a splash of apple brandy or rum to the batter—just a tablespoon. It makes the cake aromatic and extra special for grown-up gatherings.

For allergens, you can skip the nuts or use sunflower seeds. Dairy-free substitutions work well for the frosting if needed. And if you’re making this for a crowd, double the recipe and use a larger pan—it scales beautifully. Don’t be afraid to experiment; this cake is forgiving and always delicious.

Serving & Storage Suggestions

This cake is best served at room temperature, with its creamy frosting just softened and the apples at their juiciest. For a pretty presentation, dust with a pinch of cinnamon or garnish with thin apple slices.

• Serving: Cut into squares or slices. I like to serve it on a vintage cake stand or rustic wooden board—makes it feel extra cozy! Pairs perfectly with hot tea, coffee, or a cold glass of milk.
• Complementary Dishes: Try serving alongside a simple fruit salad, whipped cream, or even vanilla ice cream for a decadent treat.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen and the frosting sets up nicely overnight.
• Freezer Option: Wrap unfrosted cake tightly in plastic and freeze for up to 2 months. Thaw at room temperature, then frost before serving.
• Reheating: Warm slices gently in the microwave for 10-15 seconds. The frosting may melt a bit, but the cake gets even softer.

Honestly, the cake tastes even better the next day. The apples keep it moist, and the spices become more pronounced. If you like your frosting firm, chill the cake; if you prefer it soft, let it sit out for 30 minutes before serving. It’s a dessert that’s low-maintenance and high-reward!

Nutritional Information & Benefits

Here’s a quick look at the nutritional profile (per serving, based on 12 servings):

• Calories: ~270
• Carbohydrates: 38g
• Fat: 11g
• Protein: 3g
• Fiber: 2g

The apples add vitamin C, fiber, and natural sweetness—plus, cinnamon offers antioxidants and anti-inflammatory benefits. If you use whole wheat flour, you’ll get a bit more fiber and a heartier texture. Cream cheese provides calcium and a touch of protein, though this cake is definitely a treat, not a health food.

If you have gluten sensitivities, using a gluten-free flour blend works well. For those avoiding dairy, vegan options for the frosting are easy to swap in. Just watch out for eggs and nuts if you have allergies. Personally, I love that this cake uses real fruit and simple ingredients—no processed mixes or artificial flavors.

Conclusion

If you’re looking for a dessert that’s easy, comforting, and packed with flavor, this German apple cake with creamy frosting is an absolute must-make. It’s the kind of recipe that brings people together—whether you’re sharing it with friends, family, or just treating yourself after a long day.

The best part? You can customize it to suit your tastes, dietary needs, or whatever apples you have on hand. I come back to this cake time and again because it’s reliable, delicious, and always feels special. There’s something magical about the blend of juicy apples, warm spices, and velvety frosting—it’s a slice of happiness, honestly.

Give it a try, make it your own, and let me know how it turns out! I’d love to hear your twists or see your cake creations—drop a comment below, share on Pinterest, or tag me on Instagram. Happy baking, and here’s to many cozy, cake-filled moments ahead!

FAQs

Can I make German apple cake ahead of time?

Absolutely! You can bake the cake a day or two in advance. Store it unfrosted, then add the creamy frosting just before serving for best texture.

What apples are best for German apple cake?

Granny Smith apples work wonderfully because they’re tart and hold their shape, but any firm, sweet-tart apple (like Fuji or Gala) will do the trick.

Can I freeze this cake?

Yes, you can freeze the unfrosted cake for up to 2 months. Thaw at room temperature and frost before serving—still tastes amazing!

Is it possible to make this cake gluten-free?

Definitely! Use a gluten-free flour blend instead of all-purpose flour. The cake will be a bit more crumbly, but still moist and delicious.

Can I use a different frosting?

Of course! If you prefer, swap the cream cheese frosting for a simple vanilla glaze or caramel drizzle. Both pair beautifully with the apple cake.

German Apple Cake Recipe Easy Homemade Dessert with Creamy Frosting

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• Author: Emily Rhodes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x

Print Recipe

Print Recipe

Description

This German apple cake is tender, packed with juicy grated apples, and topped with a creamy, tangy frosting. It’s an easy, comforting dessert perfect for any occasion, from weeknights to family gatherings.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour (240g)
• 1 cup granulated sugar (200g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1/2 cup vegetable oil (120ml) or melted butter
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 large apples (about 2 cups grated, 300g), peeled and grated
• 1 tablespoon lemon juice
• 4 ounces cream cheese (113g), softened
• 1/4 cup unsalted butter (60g), softened
• 1 cup powdered sugar (120g)
• 1 teaspoon vanilla extract (for frosting)
• 1–2 tablespoons milk (as needed for frosting)

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Instructions

1. Grease a 9×13-inch baking pan with butter or nonstick spray. Optionally, line with parchment paper for easy removal.
2. Peel and grate apples using a box grater. Toss grated apples with lemon juice to prevent browning.
3. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
4. In another bowl, whisk eggs, vegetable oil, and vanilla extract until smooth.
5. Add wet mixture to dry ingredients and stir gently with a spatula until just combined. Do not overmix.
6. Fold in grated apples (with lemon juice). If adding nuts, mix them in now.
7. Pour batter into prepared pan and smooth the top. Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. In a medium bowl, beat cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and 1-2 tablespoons milk. Beat until smooth and fluffy.
10. Once cake is fully cool, spread frosting evenly over the top. Use the back of a spoon for swirls.
11. Cut into squares or slices and serve. Enjoy fresh or chilled.

Notes

Grate apples just before mixing for maximum moisture. For a gluten-free version, use a 1-to-1 gluten-free flour blend. Vegan adaptations are possible with flaxseed eggs and dairy-free frosting ingredients. Chill frosted cake for cleaner slices. Add nuts or swap spices for variations. Cake tastes even better the next day as flavors deepen.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Cuisine: German

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 270
• Sugar: 24
• Sodium: 210
• Fat: 11
• Saturated Fat: 5
• Carbohydrates: 38
• Fiber: 2
• Protein: 3

Keywords: German apple cake, apple dessert, easy cake recipe, cream cheese frosting, autumn baking, homemade cake, comfort food, family dessert, fall recipes, apple cake