This old fashioned apple snack cake is super moist and tender! It is made from scratch using apple cider and applesauce and is perfectly spiced. A simple brown sugar frosting with a touch more apple cider turns this into the best fall dessert!
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As with all my recipes, I tested this cake a few times to get the perfect texture and flavor, just like my apple cider sugar cookies and apple cider cinnamon rolls. The cake is not too sweet and it is soooooo soft! The brown sugar buttercream is also quick and easy to make and brings another layer of flavor to this snack cake.
With decades of cake baking in my history, I love a simple one layer sheet cake. The cake batter comes together with a whisk and does not require any apple cider reduction to get all the apple flavor you crave. Whether you make it for Christmas, Thanksgiving or just because you are craving a spiced apple cake in July, I know you are going to love it!
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🍎 apple cake key ingredients
This old fashioned cake is ridiculously quick and easy to make! A range of ingredients were tested to create the best version of this apple cider cake. Here are a few that make this cake extra special.
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Apple cider ~ apple cider is easiest to find in the fall; typically September through November. If you want to make your own apple cider you can do that. I often cheat and make cider using Alpine Spiced Cider packets, which makes it so quick and easy!
Applesauce ~ unsweetened applesauce brings a ton of moisture and flavor to this snack cake! I did not test homemade applesauce, but suspect it should work fine.
Apple pie spice ~ this spice combination is very common to find in the US. If you don’t have it or can’t find it, I provide a homemade version in the recipe card notes below using cinnamon, nutmeg and cardamom.
Oil ~ the oil brings a ton of moisture to the cake, creating a super soft, moist and tender crumb. Vegetable oil or canola oil can be used.
🥣 how to make this easy snack cake
Preheat the oven to 325°F and line a 9x9 baking pan with parchment paper.
In a large bowl, whisk together the flour, apple pie spice, baking powder, baking soda, kosher salt, granulated sugar and brown sugar. In a medium bowl, whisk together the vegetable oil, eggs, unsweetened applesauce, apple cider and vanilla.
Add the wet ingredients to the dry and gently mix together with a spatula.
Pour the batter into the prepared pan and bake in the preheated oven for 30-35 minutes or until a toothpick in the center comes out clean or with just a few moist crumbs.
Allow the cake to cool completely in the pan set on a wire rack.
While the cake cools, warm the brown sugar and heavy cream in a small saucepan over low heat. Stir until the mixture is smooth and the sugar has dissolved. Then remove from the heat and stir in the vanilla and apple cider drink mix, if using. Allow this mixture to cool before making the buttercream.
Using a stand mixer with the whisk attachment {or with a hand held mixer}, whisk the butter and kosher salt. Scrape up and down the bowl and add half the confectioners' sugar; beat until combined. Add the cooled heavy cream and brown sugar mixture with the 2nd cup of confectioners' sugar and beat on medium-high until fluffy.
Spoon or pipe the buttercream onto the cake.
I dusted the top with a little ground cinnamon before serving.
Then slice, serve and enjoy!
💬 frequently asked questions
Can I make apple cider cake in an 8x8 pan?
I recommend a 9x9 baking pan as there is too much batter for a smaller square pan. If you prefer a layer cake pan, two 8-inch pans can be used, splitting the batter equally between the two pans. The round cake layers will be a little shorter and will take a little less time to bake.
may I use apple juice instead of apple cider?
In theory, yes, you can. You will lose some of the flavor that comes from the spices in the apple cider though.
👩🏻🍳 tips for the best old fashioned cake
Don't over mix the cake batter. When combining the wet and dry ingredients, mix gently until completely combined.
Don't over bake the cake. Remember your oven is different from mine and baking times may vary a little. The homemade apple cider cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Moist Apple Snack Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Moist Apple Snack Cake {with Apple Cider}
This moist, spiced apple snack cake is made with apple cider and applesauce. Topped with brown sugar frosting; you’ll love this easy dessert cake!
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
apple cake
- 2 cups all-purpose flour (250g)
- 2 teaspoons apple pie spice*
- 1 ½ 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 (158mL)
- 2 large eggs, room temperature
- ⅔ cup unsweetened applesauce (167g)
- ⅔ cup apple cider (158mL)
- 1 teaspoon pure vanilla extract
brown sugar frosting
- 6 tablespoons packed brown sugar (65g)
- 3 tablespoons heavy cream (45mL)
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon of apple cider mix**, if desired
- ¾ cup unsalted butter, room temperature (170g)
- ¼ teaspoon kosher salt
- 2 cups confectioners’ sugar (240g)
Instructions
- Preheat the oven to 325°F/163°C and line a 9x9 baking pan with parchment paper.
- In a large bowl, whisk together the flour (2 cups/250g), apple pie spice (2 teaspoons), baking powder (1 ½ teaspoons), baking soda (½ teaspoon), kosher salt (½ teaspoon), granulated sugar (1 cup/200g) and brown sugar (¼ cup/50g).
- In a medium bowl, whisk together the vegetable oil (? cup/158mL), eggs (2 large), unsweetened applesauce (? cup/167g), apple cider (? cup/158mL) and vanilla (1 teaspoon).
- Add the wet ingredients to the dry and gently mix together with a spatula.
- Pour the batter into the prepared pan and bake in the preheated oven for 30-35 minutes or until a toothpick in the center comes out clean or with just a few moist crumbs.
- Allow the cake to cool completely in the pan set on a wire rack.
For the brown sugar frosting: while the cake cools, warm the brown sugar (6 tablespoons/65g) and heavy cream (3 tablespoons/45mL) in a small saucepan over low heat. Stir until the mixture is smooth and the sugar has dissolved. Then remove from the heat and stir in the vanilla (1 ½ teaspoons) and apple cider drink mix (1 teaspoon), if using. Allow this mixture to cool before making the buttercream.
When the brown sugar heavy cream mixture is cool, using a stand mixer with the whisk attachment (or with a hand held mixer), whisk the butter (¾ cup/170g) and kosher salt (¼ teaspoon) on high for one minute. Scrape up and down the bowl and add 1 cup of the confectioners' sugar (120g) on low until incorporated, then turn the mixer up to medium-high and beat for 1-2 minutes. Add the cooled heavy cream and brown sugar mixture with the 2nd cup of confectioners' sugar (120g) and whisk on low until incorporated and then on medium-high 4-5 minutes more.
Spoon or pipe the buttercream onto the cake. Then slice, serve and enjoy!
Notes
*Apple pie spice can be substituted with 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground nutmeg and ¼ teaspoon ground cardamom.
**I use Alpine Original Spiced Apple Cider packets.
The apple snack cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
The cake can also be frozen for up to two months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving. The cake tastes best at room temperature.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 374Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 49mgSodium: 159mgCarbohydrates: 48gFiber: 1gSugar: 35gProtein: 3g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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