Get ready to wow your family and friends with this irresistible Spiced Apple Dapple Cake! Perfectly moist, with chunks of fresh apples in every bite, this cake is the ultimate cozy Fall dessert. Topped with a luscious, rich frosting that adds just the right amount of sweetness,
The Best Apple Dapple Cake Recipe
If you are looking for an amazing apple treat, try this recipe for apple dapple cake. It’s rich and bursting with apple flavor. The spices and brown sugar frosting take the flavors to the next level. The best part is that you may make it any time of year — not just the Fall! I’ve made this cake as a dessert after Sunday dinner and as part of our Thanksgiving dessert spread when we celebrate with family. It’s a huge hit with everyone!
If you love this recipe and want to try some more delicious apple recipes, be sure to try this Apple Cinnamon Muffins or this Cinnamon Apple Cake – Easy and Moist.
What Is Apple Dapple Cake?
Apple Dapple Cake is a type of cake that typically consists of diced apples mixed into the batter, giving it a delicious and tart flavor. It is often spiced with cinnamon or other warm spices and topped with creamy vanilla frosting, making it the perfect dessert for any fall gathering.
The origins of apple dapple cake recipes are not completely clear, but many believe it originated in Southern cuisine, where apples are plentiful in the fall. It has since become a popular dessert all over the world and is often served at holiday gatherings and special occasions.
Why You’ll Love This Apple Dapple Cake
- Easy to make. You don’t have to be a professional baker to be able to pull off a tasty apple dapple cake.
- Budget-friendly. If you like inexpensive cakes, this one is it! The necessary ingredients accommodate even tight budgets.
- Versatile recipe. You may change little things in this recipe (such as the apples, frosting flavor, etc) to make it your own! This recipe even works great as cupcakes.
What You’ll Need
Below are all the ingredients you will need for apple dapple cake and the frosting. Take a look at the recipe card below for more information and exact measurements.
For the cake
- Flour: I use simple all-purpose flour for this recipe. You may try it with your favorite gluten-free blend if you like!
- Baking soda: This ingredient is key to achieving a fluffy and light apple cake as it helps it rise.
- Spices: I add cinnamon, nutmeg, and salt. The cinnamon and nutmeg add a little warmth and spice while the salt balances the flavors of the cake.
- Vegetable oil: I use vegetable oil for the fat in this cake. It adds the perfect amount of moisture.
- Sugars: For this cake, I like to use part white sugar and part brown sugar. The brown sugar adds depth since it has a subtle molasses flavor.
- Vanilla: The vanilla extract adds a hint of vanilla flavor while enhancing the flavors of the other ingredients such as the cinnamon and apples. I like to use pure vanilla where possible for authentic flavor.
- Eggs: Adding eggs to cake batter is essential for structure. They bind all of the ingredients together.
- Apples: A firm apple is best for this recipe so they don’t become mushy in the oven. Granny Smith adds a subtle tart flavor to balance the sweetness and Pink Ladies are sweeter but still stay a bit crisp. They are my favorites but you may choose another that you enjoy.
For the frosting
- Butter: The butter adds fat and richness to the frosting. Ensure it is softened so the result is smooth.
- Sugars: I use a combination of white and brown sugar for the frosting as well to tie both components together.
- Heavy cream: For luscious and light frosting, I add whipped heavy cream.
- Vanilla: To enhance the brown sugar flavor, I pour in a splash of pure vanilla extract. It also adds a hint of vanilla — just like in the cake.
How To Make Apple Dapple Cake
Here are all the steps needed to make a perfect apple dapple cake. I’ve included everything you need from properly mixing the batter, to baking, and making the decadent frosting for the top! Set yourself up for success by measuring the ingredients before you mix them.
- Prep the oven and baking dish. Preheat your oven to 325 degrees F and grease a 9×13 baking dish. Non-stick cooking spray or a little vegetable oil is great.
- Combine the dry ingredients. Add the flour, baking soda, cinnamon, nutmeg, and salt to a large mixing bowl. Whisk them to combine.
- Mix the wet ingredients and sugar. In a separate mixing bowl, beat vegetable oil, sugar, and brown sugar at medium speed with an electric mixer. Then, beat in the eggs one at a time and add the vanilla.
- Bring it together. Pour in a small amount of the flour mixture into the egg mixture and mix well. Repeat this process until all of the flour mixture is thoroughly mixed into the wet ingredients.
- Fold in the apples. Then, fold the chopped apples into the cake batter.
- Bake. Pour the batter into the prepared baking dish and spread it evenly. Put it in the oven and bake it for 50-60 minutes. Test the center with a toothpick. When it comes out clean after being inserted into the center, it’s ready. Set it aside to cool.
- Make the frosting. While the cake cools, grab a saucepan and all of the frosting ingredients. Heat over medium heat and stir until it simmers. Allow it to cool off the heat for about 5 minutes.
- Add it to the cake. Pour it over the cake while it’s still warm but not hot.
- Serve. Slice and enjoy!
Tips for Success
- Sift the dry ingredients. Run the flour and the other dry ingredients through a sifter before you mix them. This will remove any clumps.
- Add nuts. For texture, you may add a cup of chopped pecans or even walnuts to the cake.
- Don’t cool completely. It’s fine if the frosting and cake are both a little warm. It will run over the cake like a thick glaze.
- Apples: I went with a mix of apples for this recipe, but you can’t go wrong with good ol’ granny smiths. Any firm, tart apple that’s great for baking will do the trick.
- Glaze or No Glaze? You can definitely enjoy this cake without the glaze. However, I highly recommend making the glaze for this cake. You can also poke holes in the cake if you prefer for the glaze to seep into the cake.
Different ways of storing this cake recipe:
- Room temperature: Store in an airtight container for up to 48 hours.
- Refrigerator: Place this cake in an airtight container in the fridge for up to 3 days. It’s best to bring to room temperature before eating.
More Apple Desserts to Try
- Apple Turnovers
- Caramel Apple Cheesecake
- Easy Apple Crisp Recipe
- Apple Cider Donut Cake
- Caramel Apple Dump Cake
- Layered Apple Spice Cake
- Caramel Apple Texas Sheet Cake
Apple Dapple Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups vegetable oil
- 1 ½ cups granulated sugar
- ½ cup brown sugar packed
- 2 teaspoons vanilla extract
- 3 large eggs
- 4 cups apples peeled and chopped into ½-inch chunks
Glaze:
- 1/3 cup butter
- 1/3 cup brown sugar packed
- 1/3 cup granulated sugar
- 1/3 cup heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325F. Grease a 9×13-inch baking pan with non-stick cooking spray; set aside.
- In a medium mixing bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt; set aside.
- In a large mixing bowl, beat together the vegetable oil, granulated sugar, and brown sugar with an electric mixer on medium speed. Beat in the vanilla and the eggs one at a time.
- Add the dry mixture a little at a time, mixing well between each addition. Note: the batter will be very thick.
- Using a sturdy wooden spoon, fold the apples into the batter.
- Spread into the prepared 9×13-inch pan and bake at 325F for 50-60 minutes until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the glaze. Add all the ingredients to a medium saucepan. Heat over medium heat, stirring often, until the mixture begins to simmer. Remove from the and cool for 5 minutes.
- Pour the glaze over the cake while it’s still warm.
- Slice the cake and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- I used a combination of apples for this recipe, but Granny Smith is always a safe bet. Any firm, tart apple that is good for baking will work well.
- If desired, 1 cup of chopped pecans or walnuts can be added to the batter along with the chopped apples.
- The cake can be kept in the refrigerator or at room temperature for up to five days or frozen for up to three months.
Nutrition
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103 comments on “Apple Dapple Cake”
My boyfriend’s favorite cake now! He recently bought a ring and I’m pretty sure my baking had something to do with it, so thanks Jill
Congrats Jheri! As they say, “the way to a man’s heart…” Thanks!
was awesome all my friends enjoyed!! a keeper recipe for sure!!
Yay! Thanks Sherry!
Made this twice now and it is so good. My husband has a small l piece every morning with his coffee. BTW I used butter rather than oil and it worked out great.
Thank you Debby!
Cake was yummy. I cut white sugar in half and added 1/2 cup raisins and 1/2 cup chopped walnuts. I didn’t ice it either. It was like an apple fruit cake and it turned out great!!
Thanks Becky!
Any substitute for the veg. oil? I just can’t eat that.
Hi Ron. I understand. You could substitute with butter.
Made this today for dinner with company today. My house smells amazing and the cake looks moist and the glaze delish. Would make a great brunch addition and super easy to make. Thanks for sharing!
Thanks Monica!
This looks really good. I have it in the oven now. Is the glaze suppose to thicken when you cook it or does it harden as it cools on cake? Thank you for the recipe
Thanks Corena! You’ll add the glaze while the cake is still warm. It will thicken up some as it cools.
I made this cake yesterday. My husband can’t eat cinnamon so
I substituted apple pie spice instead. The cake is very good,
Even better today. I will make this more often.
Thanks Peggy!
This turned out great. Super moist and full of fruit. I used honey crisp but next time will find Granny Smith for more tart contrast. I added a bit of ginger powder. This is a keeper.
Yay! Thanks Teresa!
Everyone loves it, im making again for tomorrow.
Yay! Thanks Cat!
Took this to work. It was a huge hit! Can be used for brunch or dessert. I will definitely make this again!
Thanks Michele!
I’ve made this cake 3 times so far this fall & will probably make it again for Christmas. It’s so good, everyone loves it & it’s very easy to make.
Thank you Seersa!
Great taste and texture! Everyone loved it for Thanksgiving dessert!
Thank you Melanie!