prep time: 45 min | bake time: 30 min | total time: 3.5 hrs
If you’re looking for a dessert that’s easy to prepare, filled with seasonal ingredients and cozy vibes – this Apple Pie Cake is the one you need to be making! Two layers of goodness with an ooey gooey apple pie layer in the middle is the ultimate treat for those who love the cozy flavors of apple pie. It’s filled with cooked cinnamon apple filling and topped with a rich cinnamon buttercream frosting and a sprinkle of baked crumble, creating a perfect balance of flavors and textures.
This recipe is not only eggless but also tastes delicious in its vegan version, making it a versatile treat for everyone to enjoy! The holidays can be overwhelming with all the food preparation, gift giving and social gatherings but dessert does need to be! This Apple Pie Cake is here to make things easier (and tastier)! Cakes typically are easier and quicker to make than pies so this is the perfect solution! It’s a versatile recipe with vegan-friendly options, making it an inclusive treat for everyone at your table.
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. This recipe makes a light layer of frosting—double it if you prefer more coverage.
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.
Assemble the Cake and Decorate!
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.
Chill again for 30 minutes to allow the frosting to firm up. Decorate the cake with the remaining apple pie filling and sprinkle the baked crumble on top before serving.
The best part about this Apple Pie Cake is that it’s super forgiving and easy to customize! Quick to make and you can experiment to make it all your own. Give some of these suggestions a try:
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!
This apple pie cake is a time-saving twist on a classic dessert, perfect for the holidays or any special occasion. With no pie crust to prepare, the process is much simpler but just as delicious. I love making a layered cake and this one is filled with cinnamon-spiced sponge cake with tender apple filling and creamy frosting! The baked crumble topping adds the perfect crunch and the entire dessert comes together faster than a traditional pie. Elegant yet approachable, this cake is ready to impress without the long baking and cooling times of a classic apple pie.
Yes, you can! While Granny Smith apples are ideal for their tartness, sweeter varieties like Honeycrisp, Pink Lady, or Gala can be used for a milder flavor.
This recipe works both ways. You can make apple pie filling without peeling the apples! Leaving the peels on can save time and add a bit of texture, color, and nutrients to the filling. If you’re going for a classic, smooth filling, the peels may be noticeable. For a more rustic pie or cake, the peels can work well. Some apples have tougher peels than others. Varieties like Honeycrisp, Fuji, and Gala have thinner, more tender skins that work well in pies, while Granny Smith apples can have a thicker peel that may stand out more. I found that the texture of the apple peel really complemented this cake recipe.
No, this recipe includes a simple from-scratch cake recipe, but you can use a yellow cake mix as a shortcut if preferred.
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.
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