prep time: 45 min | bake time: 30 min | total time: 2 hrs 15 min
This Apple Pie Cake combines everything I love about apple pie in a soft, cinnamon-spiced layer cake. It has tender cinnamon cake layers, a gooey apple pie filling, creamy cinnamon buttercream, and a buttery crumble topping.
It’s completely eggless and can easily be made vegan, making it a cozy dessert for fall, Thanksgiving, holidays, or any time you’re craving apple pie flavors without making an actual pie.
I like using a combination of apples for the best flavor and texture. Granny Smith apples add tartness and hold their shape well, while Honeycrisp, Pink Lady, or Gala add natural sweetness.
You can use just one variety, but a combination of tart and sweet apples gives the filling more depth. I recommend cutting the apples into small ½-inch cubes so they cook evenly and are easy to layer between the cake.
Melt butter in a medium-sized saucepan over medium heat until bubbling. Add the chopped apples, brown sugar, cinnamon, and vanilla extract. Cook the mixture for 7–8 minutes, stirring occasionally, until the apples are partially cooked and bubbly. Remove from heat and stir in the maple syrup. Let the filling cool to room temperature in a separate container.
Preheat your oven to 350°F (175°C) and prepare two 8-inch (20cm) cake pans by greasing and lining them with baking paper. In a bowl, mix the milk and white vinegar and let it sit for 5 minutes to curdle slightly. Add the sugars, vegetable oil, and vanilla extract to the milk mixture, whisking until smooth. Sift in the dry ingredients; cinnamon, cornstarch, baking powder, baking soda, flour, and salt. Mix them all until the batter is smooth.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack, then trim the tops to create even layers for assembling.
In a mixing bowl, whip the softened butter and sifted powdered sugar using an electric whisk or paddle attachment for about 5 minutes until fluffy and creamy. Add the whipping cream, cinnamon powder, and vanilla extract, and continue mixing until smooth.
Combine the light brown sugar, all-purpose flour, and salt in a bowl. Add the melted butter and mix until the mixture forms coarse crumbs. Spread the crumbs evenly on a parchment-lined baking sheet. Chill in the refrigerator or freezer for an hour, then bake at 350°F (175°C) until golden brown. Let the crumble cool before using it to decorate the cake.
Trim the tops of both cake layers with a serrated knife to ensure they stack evenly. Place a small amount of frosting on the center of a cake stand or serving plate to anchor the cake. Lay the first cake layer on the stand and spread 4–5 scoops of frosting evenly over the top using an offset spatula or butter knife. Add a thick layer of the cooled apple pie filling on top of the frosting.
Carefully place the second cake layer on top and align it evenly. Spread a thin crumb coat of frosting over the entire cake and chill for 30 minutes to set. Frost the cake with the remaining buttercream, smoothing it out evenly.
Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving. For longer storage, freeze individual slices for up to 3 months and thaw in the fridge overnight. Pair leftovers with a scoop of vanilla ice cream or whipped cream!
Yes! This recipe is completely eggless and doesn’t require an egg replacer.
Yes. Use dairy-free milk, vegan butter, and dairy-free whipping cream.
No. You can leave the peels on for a more rustic filling, or peel them for a smoother, more traditional apple-pie texture.
Yes. The cake layers and apple filling can be prepared ahead of time. Store the cooled components separately and assemble when ready.
For the best flavor and texture, use a mix of tart and sweet apples, such as Granny Smith and Honeycrisp/ Gala or Pink Lady apples. This combination adds depth to the filling.
Let me know how you liked it by leaving a rating and review below. Try these recipes next:
9 Responses
when does the cornstarch need to be added? I can’t find anything in the instructions 🙂
Hi Carolin,
Add the cornstarch along with the dry ingredients.
Hi! Saloni. My name is Alice from South Africa. Thank you for sharing the cake recipe. My family and I enjoyed it very much especially my daughter because she’s allergic to eggs. I’ll be making it very often because I always have apples. A special request from my daughter is eggless biscoff cake 🙏
Hi Alice,
thank you so much for your lovely message! I’m so happy you and your family enjoyed the cake, and especially that your daughter loved it. It means a lot to me. An eggless Biscoff cake is definitely going on my list!
I’m thinking of making this cake for my 30th birthday. Can i make the apple-filling in advance and freeze it?
Hi Frida,
You can make the apple filling up to 1 week in advance and store it in an airtight container in the refrigerator. You can also freeze it for up to 2 weeks. Just thaw it in the refrigerator overnight and give it a good stir before using. Happy early 30th birthday!
Hi! The recipe looks really good, I want to try it, but I have a couple questions. How tall is the cake approximately? If I only have one baking tray, should I still divide the cake batter and bake the two layers separately, or is it also good to bake the whole batter at once and then cut it with the serrated knife?
Thanks in advance!
Hello
So excited you want to try it! The cake is approximately 4–5 inches tall once filled and frosted (depending on how thick you layer the frosting). This quantity of frosting in the recipe may not be enough to decorate a celebration cake.You can scale it up by 1 + 1/2 time the recipe.
If you only have one baking pan, you have two options:
• Best option: Divide the batter and bake the layers separately. This gives the most even bake and soft texture. Just keep the second batch of batter covered at room temperature while the first layer bakes.
• You can bake it all at once and slice it with a serrated knife, but the cake will take longer to bake and can turn slightly denser in the center.
If possible, I recommend baking the layers separately for the best result.
the cake Is good