Perfectly topped with a rich cream cheese frosting, it’s an irresistible dessert for any occasion.

This caramel-flavored cake is packed with lots of apple pieces, a hint of cinnamon and nutmeg, and topped with a luscious cream cheese frosting.

My Mom used to make this for me every year for my birthday. She would even bake this cake and bring it to me for my birthday when I was in University! If there’s one cake I will continue to make year after year, it’s this apple cake recipe. It has truly stood the test of time.

If you love my apple cinnamon coffee cake recipe, this cake has similar flavors but takes this to the next level!

Why you’ll love this cake recipe

• Easy: No special equipment is needed to mix this cake batter.
• Nostalgic: A family recipe that is reminiscent of my childhood memories; I hope it will become a favourite of yours too!
• Make this cake in advance: This cake is even more delicious on the second day so it’s great to make one day ahead of when you will serve it.

Ingredients needed

For the cake – 

Fresh apples: you’ll need 3-4 large Granny smith apples, chopped into 1/2 inch pieces

Dry ingredients: granulated sugar, all purpose flour and baking soda

Wet ingredients: eggs, vanilla extract and vegetable oil (like canola oil or avocado oil)

For the cream cheese frosting – 

Brick cream cheese: one brick of cream cheese (250 grams), softened to room temperature

Unsalted butter: softened butter is needed

Icing (confectioners) sugar: a must to make the frosting come together

Vanilla extract: for flavor in the frosting

Key steps to making this apple cake

This apple cake comes together very easily with a few key steps:

Chop the apples: Peel, core and then chop the apples.

Mix the dry ingredients: In a small bowl mix together the flour, salt, baking soda and cinnamon and set aside.

Mix the wet ingredients: In a large bowl, beat 2 eggs with a whisk until light and fluffy, about 1-2 minutes. Then add the sugar, vanilla, vegetable oil and ground nutmeg.

Add the dry ingredients: Add the dry ingredients into the egg mixture. Fold the diced apples into the dough mixture and then scoop everything into your springform pan.

Bake: Bake until a toothpick comes out fairly clean and then let fully cool in the cake pan.

Frost: Once the cake is fully cooled, cream butter with cream cheese, icing sugar, vanilla extract and a pinch of salt to make the frosting. Then, frost the cake!

What are the best apples to use in this cake

Granny smith apples are the best to use in this cake as they hold their shape well and don’t add too much more moisture to this cake. 

Honeycrisp, Pink Lady, and Braeburn apples are the best alternatives to Granny Smith in this apple cake recipe because they hold their shape well when baked and have a more tart flavor. I do not recommend using mcintosh apples as they will make the cake too soggy.

Tips & tricks

Hand mix only: Do not use a hand or stand mixer to make this cake dough. Due to the thick nature of this cake dough, it’s best to use a whisk for the eggs and then a large spoon or spatula to mix.

Apples: Make sure to cut the apples all around the same size, about 1/2 inch pieces, so that they bake evenly.

Springform pan: If you don’t have a springform pan, that’s ok! Do note that a springform pan has taller sides, so make sure your pan also has tall enough sides, about 2 1/2 inches.  There are alternatives including lining a 9-inch round cake pan with parchment paper or foil, then buttering the parchment or foil and leaving a good length of the paper or foil hanging over your pan so you can lift the cake out once it’s cooled.  

Let the cake cool fully: It’s super important to let the cake cool fully in the cake pan before frosting. This will also make it easier if using a non-springform pan to lift the cake up and out of the cake pan.

Frosting: I like to start frosting the cake by placing a large dollop in the middle of the cake and then work my way outwards with a thin layer of frosting spread over the entire cake. Then, continually add the rest of the frosting to the cake until it’s evenly iced.

Make this cake in advance: This cake is even more delicious on the second day so it’s great to make one day ahead of when you will serve it.

Substitutions and variations

Apples: Granny Smith are great in this cake because of their tart flavor. However, a similar apple like Honeycrisp or Pink Lady will also work.

Frosting: While the cream cheese frosting goes so well with this cake, you might prefer something else. One suggestion, once the cake is fully cooled, sprinkle the top of the cake with icing sugar and then serve with vanilla ice cream. 

Vanilla extract: You can substitute the vanilla extract with vanilla bean paste in both the cake and frosting if desired.

Can I use a different pan rather than a springform baking pan?

Yes! If you don’t have a springform pan you can use a 9-inch round cake pan with tall enough sides for this cake. Make sure the side of the pan is about 2 1/2 inches. Make sure to line the cake pan with parchment paper or aluminum foil and leave a good length of the paper or foil hanging over the side of the pan so you can lift the cake out once it’s fully cooled.  

Do I need to peel the apples?

I always peel the apples for this cake but you definitely don’t have to if that is your preference.

FAQs

How to store

Fridge: Once the cake is made, it’s best stored in the fridge or somewhere cool for up to 3 days. Let the cake or pieces of the cake come closer to room temperature before serving.

Freezer: You can freeze leftover slices of cake. First, place individual pieces on a baking sheet in the freezer for about 30-60 minutes to firm up. Then, wrap individual pieces of cake in two layers of plastic wrap and one layer of foil. Finally, place individually wrapped pieces in a an airtight, freezer-safe container or ziptop bag and freeze for up to 1 month. Defrost wrapped individual pieces of the cake in the fridge for up to 6-8 hours or overnight.

More apple recipes to love from the blog

• Apple Cinnamon Crumble Cake
• Baked Brie with Maple Cinnamon Apples and Pecans
• The Best Cinnamon Spiced Apple Pie Blondies Recipe

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Mom’s Easy Apple Cake Recipe with Cream Cheese Frosting

Enjoy the comforting flavors of my Mom’s easy apple cake recipe, perfectly topped with a cream cheese frosting – an irresistible treat for any occasion.

Course Dessert

Cuisine German-inspired

Keyword apple cake, cream cheese frosting

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 – 10 pieces

Author Jess

Equipment

• 9-inch springform pan
• mixing bowls
• whisk

Ingredients

For the cake

• 4 cups peeled & diced Granny Smith apples, diced in 1/2 inch pieces, about 3-4 large apples
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/4 tsp ground nutmeg
• 2 tsp ground cinnamon
• 2 eggs
• 2 cups sugar
• 1 tsp vanilla extract
• 1/2 cup vegetable oil I like to use avocado oil

For the cream cheese frosting

• 250 g full fat brick cream cheese softened
• 6 tbsp unsalted butter softened
• 1 tsp vanilla extract
• pinch of salt
• 3 cups icing sugar

Instructions

• Pre-heat the oven to 350F. Grease a 9-10 inch springform pan, both the bottom and sides of the pan. Take out the cream cheese and butter as well to soften for the frosting.
• Peel the apples and dice into about 1/2 inch pieces and set aside.
• In a small mixing bowl, mix together the flour, salt, baking soda, ground nutmeg and ground cinnamon and set aside.
• Cook’s Note: Do not use a hand or stand mixer to make this cake dough. Due to the thick nature of this cake dough, it’s best to use a whisk for the eggs and then a large spoon to mix the batter.
• In a large mixing bowl, beat 2 eggs with a whisk until light and fluffy, about 1-2 minutes.
• To your whisked eggs, add sugar, vanilla and vegetable oil. Using a mixing spoon or spatula, mix all ingredients until combined.
• Add the flour mixture into the egg mixture, stirring until combined. This mixture will be very thick, almost like a cookie-dough mixture. Fold the diced apples into the dough mixture and then scoop everything into your springform pan, smoothing out the top of the dough in the pan.
• Bake the cake for 65-75 minutes. Start checking your cake at 65 minute mark. A toothpick inserted in the center of the cake should come out fairly clean when done. Once your cake is done, remove from the oven and let fully cool in the cake pan on a cooling rack.
• Once the cake is fully cooled, it’s time to ice the cake. Gently remove the cake from the cake pan and turn out onto a cake stand or plate.
• Use a hand or stand mixer to make the cream cheese icing: Whip the softened cream cheese and butter together on medium-high speed until smooth and combined, about 2-3 minutes. Add the vanilla extract and pinch of salt and mix for about a minute on low speed. Then add in 1 1/2 cups of the icing sugar and mix for about a 1 minute on medium speed, scraping down the sides as needed. Add in the rest of the icing sugar and mix for about another minute or so until smooth and fully combined.
• Start icing the cake by placing a large dollop in the middle of the cake and then work your way outwards with a thin layer of icing over the entire cake. Then, continually add the rest of the icing to the cake until it’s evenly iced.

The post Mom’s Easy Apple Cake Recipe with Cream Cheese Frosting appeared first on Cooking in my Genes.

Combine the velvety texture of cream cheese frosting with the tangy flavor of raspberry jam and you have got a heavenly frosting recipe!

This jam frosting is the perfect topper for cupcakes and sheet cakes, and since you’re using jam instead of fresh berries you can have this all year round.

This raspberry cream cheese frosting with jam is such a breeze to make. While I love a traditional cream cheese frosting like you’ll find with this Apple Cake recipe, this raspberry frosting is such a nice fresh treat.

Why you’ll love this raspberry cream cheese frosting recipe

• Think of this like a classic cream cheese frosting, but with a twist! This raspberry jam is going to give you all the raspberry flavor you need, without having to have fresh or freeze-dried raspberries on hand or food coloring.
• It takes just 10 minutes to make this raspberry frosting.
• I’m using simple ingredients that I’m sure you’ve already got in your kitchen!
• You can use this raspberry frosting recipe for cupcakes or sheet cakes.

I love this frosting to top cupcakes or a small vanilla cake for any Spring or Summer celebration. It would also be absolutely divine as a topper for a chocolate cake for Valentine’s Day. I recommend topping your iced baked goods with fresh fruit too (raspberries) for the best final touch.

Ingredients Needed to make this fluffy frosting

Cream Cheese: make sure to use full fat cream cheese, it is going to give you a better texture and flavor.

Butter: unsalted butter works best in this recipe.

Icing Sugar: also known as powdered sugar or confectioners’ sugar, this is going to sweeten and thicken up the cream cheese frosting.

Salt: you always need a pinch of salt to balance the sweetness and amplify your flavors!

Raspberry Jam: use raspberry jam from your favorite brand; seedless raspberry jam or jam with seeds, your choice.

Of all the easy frosting recipes I make, this is by far my favourite. It’s a versatile frosting for any time of year.

Step by Step Process to make this raspberry cream cheese frosting recipe

Step 1: Beat butter and softened cream cheese together on medium-high mixer speed in the bowl of a stand mixer or with a hand mixer in a large bowl. This will take about 1-2 minutes until it is smooth and creamy.

Step 2: Add the vanilla extract and a pinch of salt and mix together on low speed. Add the icing sugar in three additions, 1 cup at a time, mixing on medium speed for about 1 minute after each addition to fully blend. Make sure you scrape down the sides of the bowl with a rubber spatula as you go along!

Step 3: Add in the raspberry jam and mix on medium-high speed for 1-2 minutes until light and fluffy.

Step 4: If you want to pipe the frosting, I recommend placing the bowl in the refrigerator for 20-30 minutes so it can set. Otherwise, use immediately to spread on cupcakes or a delicious cake!

Tips & Tricks for making this frosting

• For best results make sure the cream cheese and butter are room temperature before whipping together with the electric mixer.
• You can make this raspberry cream cheese frosting ahead of time! Just follow the steps and store in the fridge for up to 2 days. When ready to use, remove and let come to room temperature. You may need to rewhip it if it isn’t as smooth as you would like.
• Turn this into a lemon raspberry frosting by adding lemon zest from one lemon – this is going to give you a bright and zingy taste! Alternatively, you can use this raspberry frosting to top lemon baked goods for a bright summer flavour!
• If you want to use this raspberry cream cheese frosting in a piping bag, I really recommend chilling the frosting for 20-30 minutes before using it. This will give it time to really set up, get firm and be totally pipe-able.

It’s impossible not to love the simplicity of this frosting. The best part is it can be used with so many different baked goods!

Common Questions

How to store this raspberry frosting recipe

Refrigerator: If you are not using the frosting immediately, you can store it in an airtight container or a bowl covered with plastic wrap in the fridge for up to 2 days. When ready to use, let it come to room temperature to make it more pipe-able and spreadable.

Freezer: Cream cheese based frosting cane be stored in the freezer in an airtight container for 1-2 months. Thaw in the refrigerator overnight and then bring to room temperature once defrosted. Some separation may occur, but don’t fret! Once you bring the frosting to room temperature (after defrosting), re-whip the frosting with a stand-mixer or hand-mixer to restore the fluffy texture.

More delicious fruit desserts to make from the blog:

Easy Puff-Pastry Rhubarb Tart

Strawberry Fruit Bars with an Oatmeal Crumble

Lemon Blueberry Blondies

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Raspberry Cream Cheese Frosting (with raspberry jam!)

This Raspberry Cream Cheese Frosting is delicious and easy to make! Made simply with raspberry jam, use it for cupcakes, cakes and cookies.

Course Dessert

Cuisine American

Keyword cream cheese frosting, cupcake frosting, raspberry frosting

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 -16 cupcakes

Author Jess

Ingredients

• 1/2 cup softened unsalted butter
• 1/2 cup softened full fat cream cheese
• 3/4 tsp vanilla extract
• pinch salt
• 3 cups icing sugar (confectioners sugar)
• 1/3 cup raspberry jam (with seeds or seedless)

Instructions

• Beat butter and softened cream cheese together on medium-high mixer speed in the bowl of a stand mixer or with a hand mixer in a large bowl. This will take about 1-2 minutes until it is smooth and creamy.
• Add the vanilla extract and a pinch of salt and mix together on low speed. Add the icing sugar in three additions, 1 cup at a time, mixing on medium speed for about 1 minute after each addition to fully blend. Make sure you scrape down the sides of the bowl with a rubber spatula as you go along!
• Add in the raspberry jam and mix on medium-high speed for 1-2 minutes until light and fluffy.
• If you want to pipe the frosting, I recommend placing the bowl in the fridge for 20-30 minutes so it can set. Otherwise, use immediately to spread on cupcakes or a delicious cake!

Notes

• This easy frosting recipe makes enough to generously frost 12-16 cupcakes, an 8×8 or 9×9 inch cake. You should also be able to lightly frost the top of a 9×13-inch sheet cake.
• Variations: I haven’t tested this but you should be able to use blueberry or blackberry jam or make a strawberry cream cheese frosting with strawberry jam.
• For best results make sure the cream cheese and butter are room temperature before whipping together with the electric mixer.
• You can make this raspberry cream cheese frosting ahead of time! Just follow the steps and store in the fridge for up to 2 days. When ready to use, remove from the fridge and let come to room temperature. You may need to rewhip it if it isn’t as smooth as you would like.
• Turn this into a lemon raspberry frosting by adding lemon zest from one lemon – this is going to give you a bright and zingy taste! Alternatively, you can use this raspberry frosting to top lemon cupcakes for a bright summer flavour!
• If you want to use this raspberry cream cheese frosting in a piping bag, I really recommend chilling the frosting for 20-30 minutes before using it. This will give it time to really set up and get firm!

The post Raspberry Cream Cheese Frosting (with raspberry jam!) appeared first on Cooking in my Genes.