Quick Delicious Cake Recipe 🍎 Easy Apple Cake in minutes

Soft Apple Cinnamon Cake that melts in your mouth! 🍎🤎

This easy apple cinnamon cake is incredibly soft, with a warm cinnamon-apple filling sandwiched right through the middle.

The grated apples are lightly cooked with brown sugar, cinnamon and lemon, then baked underneath the sponge before the cake is flipped and layered.

It’s perfect for fall baking, autumn desserts, afternoon tea, coffee time or an easy homemade apple cake.


🍎 Apple Cinnamon Layer Cake


Ingredients

For the Apple Layer

Apples – 3, peeled and grated (about 300g after grating)
Ground cinnamon – 2 teaspoons
Brown sugar – 50g (¼ cup)
Salt – a small pinch
Lemon juice – 1 teaspoon


For the Cake Batter

Eggs – 3
Sugar – 150g (¾ cup)
Salt – a small pinch
Vanilla extract – 1 teaspoon
Vegetable oil – 60ml (¼ cup)
Plain flour – 150g (1 cup)
Baking powder – 1 teaspoon
Milk – 30ml (2 tablespoons)
Lemon juice – 30ml (2 tablespoons)


For the Finish

Cinnamon sugar – for sprinkling


Equipment

Measuring cup size: 240ml
Baking tray: 22 × 38cm

Bake in a preheated oven at 170°C (350°F) for approximately 25–30 minutes.


Method

Prepare the Apple Layer

Peel and grate the apples. You should have approximately 300g of grated apple.
Add the grated apples to a saucepan along with the cinnamon, brown sugar, a small pinch of salt and 1 teaspoon of lemon juice.
Place the saucepan over medium heat and bring the mixture to a gentle simmer.

Cook for about 5 minutes, stirring occasionally, until the apples soften slightly and the mixture becomes fragrant.
Remove from the heat and set aside to cool while you prepare the cake batter.


Make the Cake Batter

Add the eggs, sugar, salt and vanilla extract to a large mixing bowl.
Whisk for about 3–4 minutes, until pale, slightly thickened and well combined.
Add the vegetable oil and whisk for another 1–2 minutes.
Sift in the plain flour and baking powder.

Gently fold the dry ingredients into the egg mixture by hand.
Add the milk and lemon juice.
Continue mixing gently by hand until everything is evenly combined.
Avoid overmixing.


Assemble the Cake

Line a 22 × 38cm baking tray with baking paper.
Spread the prepared apple mixture evenly over the entire base of the tray in a thin layer.
Make sure the whole surface is covered.
Gently pour the cake batter over the apple layer.
Carefully spread the batter so the apples remain underneath and the surface is evenly covered.
Gently tap the tray a few times to settle the batter.


Bake

Bake in a preheated oven at 170°C (350°F) for approximately 25–30 minutes, or until the cake is lightly golden and a skewer inserted into the cake portion comes out clean or with a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for about 15 minutes.


Assemble the Layers

Carefully flip the cake over so the apple layer is facing upwards.
Gently peel away the baking paper.
Cut the cake into two equal halves.

Place one half on top of the other so the apple layers are sandwiched together in the middle.
Finish with a light sprinkling of cinnamon sugar.

Cut into slices and serve warm or completely cooled.

Enjoy your soft Apple Cinnamon Layer Cake! 🍎🤎🍰


Egg-free option:

Replace the 3 eggs with 180g (¾ cup) natural yogurt, increase the baking powder to 1½ teaspoons, and add ¼ teaspoon baking soda.


📦 Shelf Life

Because this cake contains a cooked fresh apple layer, I’d be a little more conservative than with a plain sponge.

Room temperature
Store in an airtight container for about 1 day in a cool room.

Refrigerator
Keep refrigerated for around 3–4 days.
Bring slices back toward room temperature before serving for the softest texture.

Freezer
Freeze well-wrapped slices for around 1–2 months for best quality.



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