This old-fashioned apple snack cake is incredibly moist and tender. It’s made from scratch with apple cider and unsweetened applesauce for real apple flavor and perfect warm spice. A simple brown sugar buttercream with a touch more apple cider-like spice finishes it off and makes this one of the best cozy fall desserts.
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I tested this cake several times to nail the texture and flavor. The result is a cake that isn’t overly sweet and stays incredibly soft. The brown sugar buttercream is quick to make and adds another layer of cozy flavor that complements the apple and spice in the cake. This recipe works year-round — make it for Christmas, Thanksgiving, or whenever you want a warmly spiced apple cake.
🍎 Apple Cake — Key Ingredients
This simple snack cake relies on a few key ingredients that give it moisture, apple flavor, and classic spice. Below are the highlights; see the recipe card for exact amounts and full directions.
- Apple cider — Seasonal in fall, apple cider adds bright apple flavor. If you can’t find fresh cider, an apple cider drink mix or warmed spiced apple drink can be used sparingly to add that apple spice note.
- Unsweetened applesauce — Adds moisture and apple flavor while keeping the crumb tender.
- Apple pie spice — A blend of cinnamon, nutmeg, and warm spices. Substitute with a mix of ground cinnamon, nutmeg, and a pinch of cardamom if needed.
- Vegetable oil — Keeps the cake very moist. Canola or neutral oil works well.
🥣 How to Make This Easy Snack Cake
Preheat the oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper. This recipe makes a one-layer square sheet-style cake that’s easy to assemble and bakes evenly.
In a large bowl whisk together dry ingredients: all-purpose flour, apple pie spice, baking powder, baking soda, kosher salt, granulated sugar, and brown sugar. In a separate bowl whisk together the wet ingredients: vegetable oil, eggs, unsweetened applesauce, apple cider, and vanilla.
Fold the wet ingredients into the dry with a spatula, mixing gently until everything is just combined. Avoid overmixing to keep the crumb tender.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool completely in the pan on a wire rack before frosting.
Brown Sugar Frosting
To make the brown sugar component, warm packed brown sugar and heavy cream in a small saucepan over low heat, stirring until smooth and the sugar dissolves. Remove from heat and stir in vanilla and, if desired, a small amount of apple cider drink mix for extra apple spice. Cool before adding to the buttercream.
Beat room-temperature unsalted butter and kosher salt until smooth, then add half the confectioners’ sugar and beat to combine. Add the cooled brown sugar–cream mixture and the remaining confectioners’ sugar, then beat until fluffy. Spread or pipe the frosting over the cooled cake. Finish with a light dusting of ground cinnamon if you like.
💬 Frequently Asked Questions
Can I bake this in an 8×8 pan?
A 9×9-inch pan is recommended because the batter fills the pan well. You can use two 8-inch round pans and divide the batter between them if you prefer layers; they will bake a little faster and produce shorter cake layers.
Can I use apple juice instead of apple cider?
Yes, apple juice will work, but it lacks the slightly spiced, fuller flavor of apple cider. If using juice, consider adding a small pinch of spice to the batter to boost flavor.
👩🏻🍳 Tips for the Best Old-Fashioned Cake
- Mix gently. Combine wet and dry ingredients just until incorporated to keep the crumb tender.
- Don’t overbake. Oven temperatures vary, so check for doneness a few minutes early. The cake is ready when a toothpick comes out clean or with a few moist crumbs.
- Cool completely before frosting so the buttercream doesn’t melt.
If you make this cake, I’d love to see it—snap a photo and share it on social media with your friends. Enjoy baking and savor a warm slice with a cup of tea or coffee.
📖 Recipe
Moist Apple Snack Cake {with Apple Cider}
Serves: 16 slices | Prep: 20 mins | Bake: 30–35 mins | Cooling: about 2 hours
Ingredients — Apple Cake
- 2 cups all-purpose flour (250g)
- 2 teaspoons apple pie spice* (or substitute: 1½ tsp cinnamon, ¾ tsp nutmeg, ¼ tsp cardamom)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup granulated sugar (200g)
- ¼ cup packed brown sugar (50g)
- ⅔ cup vegetable oil (158 mL)
- 2 large eggs, room temperature
- ⅔ cup unsweetened applesauce (167g)
- ⅔ cup apple cider (158 mL)
- 1 teaspoon pure vanilla extract
Ingredients — Brown Sugar Frosting
- 6 tablespoons packed brown sugar (65g)
- 3 tablespoons heavy cream (45 mL)
- 1½ teaspoons pure vanilla extract
- 1 teaspoon apple cider mix (optional)
- ¾ cup unsalted butter, room temperature (170g)
- ¼ teaspoon kosher salt
- 2 cups confectioners’ sugar (240g), divided
Instructions
- Preheat oven to 325°F (163°C). Line a 9×9-inch pan with parchment paper.
- In a large bowl whisk together flour, apple pie spice, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In a medium bowl whisk together oil, eggs, applesauce, apple cider, and vanilla.
- Fold wet ingredients into dry with a spatula until just combined; do not overmix.
- Pour batter into prepared pan and bake 30–35 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Cool the cake completely in the pan on a wire rack.
- For the brown sugar mixture: warm brown sugar and heavy cream over low heat until smooth and sugar dissolves. Remove from heat and stir in vanilla and optional apple cider mix. Cool fully.
- Beat butter and salt until smooth. Add 1 cup confectioners’ sugar on low to combine, then beat 1–2 minutes. Add the cooled brown sugar mixture and remaining confectioners’ sugar; beat until light and fluffy, about 4–5 minutes.
- Spread or pipe the buttercream onto the cooled cake. Dust with cinnamon if desired, slice, and serve.
Storage
Store in an airtight container at room temperature up to 3 days, or refrigerate up to one week. Freeze wrapped tightly for up to two months; thaw to room temperature before serving.
Notes
*If you don’t have apple pie spice, use 1½ teaspoons ground cinnamon, ¾ teaspoon ground nutmeg, and ¼ teaspoon ground cardamom. The apple cider mix referenced is optional and used to intensify apple spice flavor.
Nutrition (approx.)
Per slice: 378 kcal; Carbs: 50 g; Protein: 3 g; Fat: 19 g; Saturated Fat: 8 g; Sugar: 37 g.