This two-tiered German Apple Cake with cinnamon cream cheese frosting is a decadent fall dessert recipe that’s loaded with seasonal flavor and charm.
German Apple Cake with Cinnamon Cream Cheese Frosting:
Cake is a happy place for me. If the calories didn’t count, I would probably eat a slice almost every day. Who’s with me?
Today I am beyond thrilled to be back with my Tastes of the Season blogger friends. Each of us is sharing one of our favorite fall apple-inspired recipes. As you’ve probably figured out, my contribution to this recipe fest is a German Apple Cake. At the end of this post, you’ll find five more incredibly tasty fall apple desserts that you’re also going to want to make.
Before we get to those, however, let’s talk about my German Apple Cake.
What is German Apple Cake:
From my research, I learned there are several versions of German Apple Cake. I’m not sure this recipe is the most traditional one, but that doesn’t make it any less wonderful. For added interest, I decided to take the recipe that I had (which was made in a 9 x 13-inch pan) and turn it into a two-tiered cake. That probably makes this recipe even less traditional, but that’s fine by me. Putting a twist on the classics is one of the things I love to do.
Because I was crazy excited to make this Cinnamon Cream Cheese Frosting, I may have put a bit too much of it on my cake. When you make this recipe, I suggest being a little less generous with the frosting. That is unless you’re a frosting freak like me. Then, by all means, go to town.
No matter how you make it, German Apple Cake is a winner. It’s a moist, dense, and rich cake that’s loaded with apples and flavor. (Want more apple recipes? I just put a post together with ALL OF MY FAVORITES. You can find it HERE.) It also has pecans. If pecans aren’t your thing, feel free to substitute walnuts or leave the nuts out altogether. You’ll still end up with a delectable cake.
Let me walk you through the recipe!
How to Make German Apple Cake:
Begin by preheating the oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper and spray with baking spray. Set aside.
In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside. (A full ingredient list and detailed recipe instructions are available in the printable recipe card below.)
In a large bowl, add the eggs, sugar, oil, and vanilla. Use a hand mixer on medium speed to combine. Add the flour mixture and mix again until just combined. Fold in the chopped apples and pecans. The batter will be thick.
Side note: I used my new cordless KitchenAid hand mixer to make this cake. The mixer is a DREAM. I highly recommend it. You can read more about it HERE.
Divide the batter evenly between the two prepared baking pans. Bake for 50 minutes or until a toothpick inserted near the center comes out clean.
Allow the cakes to cool in the pan on a wire rack. These cakes are delicate, so when removing them from the pan, be gentle and don’t rush. I used a large dinner plate to make the process easy.
While the cake is cooling, prepare the frosting. Using a mixer, blend the cream cheese and butter. Slowly add the confectioners’ sugar, one cup at a time. Add the kosher salt and cinnamon. Mix until the ingredients are well combined and the frosty is fluffy.
Transfer one of the cake rounds to the serving platter and spread frosting on that first layer of cake. Position the second cake round on the frosting and then top the second layer of cake with more frosting. Use an offset spatula to smooth the top and sides of the cake.
I went for a “naked” cake effect. It gives a rustic-looking cake. It also doesn’t require a lot of frosting skill so it’s one of the easiest ways to frost a cake. In essence, you’re just scraping off the frosting to let some of the cake show through.
To garnish the cake, top it with apple slices and chopped pecans. I tossed my apple slices in lemon juice to keep them from turning brown.
You can serve this cake immediately or store it in the refrigerator until ready to serve. I suggest allowing the cake to come to room temperature before serving so the frosting is soft.
And that’s a wrap on my German Apple Cake!
As you can see, this cake is loaded with apples and other warm and comforting fall flavors. It’s a rich cake, so a thin slice is probably all you need.
Looking for more apple-based recipes? Try these:
- Aunt Maybe’s Apple Strudel
- Cream Cheese Apple Turnovers
- Apple Cranberry Tart
- Apple Streusel Cake
- Apple Cranberry Slab Pie
If you’re having a small gathering this fall, give this German Apple Cake a try. And if you’re looking for other treats for fall, be sure to check out all of the delicious Tastes of the Season apple recipes below. What will you put on your “Must-Make” List?
Happy baking, my friends!
Tastes of the Season: Fall Apple Recipes:
Slow Cooker Baked Cinnamon Apples by Ella Claire & Co. | Mini Apple Pies by French Country Cottage | German Apple Cake by Inspired by Charm
Apple Butter Pie by Anderson + Grant | Apple Cake by Boxwood Avenue | Apple Blossom Mini Pies by Handmade Farmhouse
German Apple Cake Recipe:
German Apple Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 eggs
- 2 cups sugar
- 1 cup canola - (or vegetable oil)
- 1 teaspoon vanilla extract
- 4 cups peeled, cored, and chopped apples - (That's about 3 apples. I used Granny Smith.)
- 3/4 cups pecans
- 8 ounces cream cheese - softened
- 1/2 cup butter - softened
- 3 cups confectioners' sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- Thin apple slices and chopped pecans for garnish
Instructions
- Begin by preheating the oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper and spray with baking spray. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, add the eggs, sugar, oil, and vanilla. Use a hand mixer on medium speed to combine. Add the flour mixture and mix again until just combined. Fold in the chopped apples and pecans. The batter will be thick.
- Divide the batter evenly between the two prepared baking pans. Bake for 50 minutes or until a toothpick inserted near the center comes out clean.
- Allow the cake to cool in the pans on a wire rack.
- In the meantime, prepare the frosting. Using a mixer, blend the cream cheese and butter. Slowly add the confectioners' sugar, one cup at a time. Add the kosher salt and cinnamon. Mix until the ingredients are well combined and the frosting is fluffy.
- Transfer one cake to the serving plate and spread frosting on that layer. Top with the other cake round and add another layer of frosting on top of that. Smooth the top and sides of the cake with an offset spatula. Garnish with the apple slices and chopped pecans.
- Serve immediately or store in the refrigerator until ready to serve. If refrigerating, allow the cake to come to room temperature before serving.
Notes
Nutrition Facts
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This is the worst cake I have ever had. I thought the ingredient proportions were odd as well as the texture of the batter but I went with it because it says the batter will be thick. There is Way to much sugar in this recipe as well. This turned out like a cookie, not even close to cake texture. It is hard and crispy on the outside and chewy on the inside. If you are trying to make cookies this would probably work well. I went back and looked twice over the ingredients and I followed the recipe exactly including the oven temp and bake time. Such a waste of time and ingredients.
So sorry you didn’t enjoy the cake, Kaitlyn. As you can see from some of the other comments I’ve had many readers make it with success and really enjoyed it. As I mentioned in the post it is a rich, dense cake. It’s definitely not a light airy sponge cake.
I’m not sure what could have went wrong. Or maybe you made it correctly and just didn’t enjoy it. Either way, thanks for your feedback.
xo Michael
Found this recipe looking for something outside-the-box for my girlfriends birthday. Wasn’t quite sure how it would turn out at first, but everyone at the party absolutely loved it. My personal twist was adding some candied pecans as a garnish. Bonus points for being just filling and sweet enough to have a good-sized slice and not feel stuffed or need to go back for seconds immediately.
Best apple cake ever!! I found your recipe a couple of years ago and I’ve been making it ever since! My husband has also requested I make it for his birthday every year now.
Sometimes I add a little apple flavored bourbon for an extra little something.
I made this cake for my colleagues. I have never had so many compliments! Well worth the calories.
Thank you so much, Kim! I’m so glad it was a hit!
xo Michael
This cake looks delicious – indeed! However, there is nothing German about it. Traditionally our apple cakes or tarts are flat and rustic. They don’t come layered with cream or frosting but apples may be baked in a bed of cream, egg yolks and quark (google it! :-)) Cream cheese frosting is as American as it can be (love it!). We’d also rather use butter instead of oil in cake batters, and pecans don’t grow here. But hazel- and walnuts do.
I’m really wondering why you think this is a German cake 🙂
Molly – you (I assume) are 100% correct. I got this recipe from a friend or a friend and this is what they called it. They have German heritage, so I just assumed and went with it. (You know what happens when you assume.) Thank you so much for the helpful information! I’ll have to do some research on a REAL German apple cake. I’m part German myself!
xo Michael
GLORIA AT 8:30 PM SATURDAY FEBRUARY 2OTH 2021.
I LOVE THE CAKE AND MY FRIEND’S AISO. THANK YOU.
I made this cake for an Oktoberfest party last night, and it was fantastic!!! I made it exactly as written. I found I only needed two large Granny Smith apples to get the 4 cups of apples needed for the cake. My whole family adored the cake and we’re all asking for the recipe!
Thank you for sharing this! I will be making it for years to come 🙂
I made & served this with coffee for my son’s birthday and our family went crazy over it!!! My father told me this recipe is definitely a keeper, and I agree. Thank you!
Thanks for sharing! Does it keep long?
As long as any cake. It should be refrigerated as there is cream cheese in the frosting.
Enjoy!
xo Michael
This looks so good! Do you use the cinnamon cream cheese frosting for any other recipes?
I haven’t, but it would be delicious on cinnamon rolls, coffee cake, cookies, etc.
xo Michael
I made this and baked it in three loaf pans: 1 for dessert, 1 for the freezer, and 1 to add to my friend’s gift basket. Love it! 5 stars, will definitely make it again. Due to dietary restrictions, I did sub applesauce for the oil. Nice, moist, flavorful cake.
With fall on its way I am exited to try the German Apple Cake. Just wondering if all or part of the oil can be substituted with apple sauce.
Thanks
I don’t know. This is how I make the recipe. I’ve never tried substituting with applesauce.
xo Michael
This looks so amazing – I am salivating. Just wondering if u could still put this in a 9″ x 13″ dish or would there be too much batter? Would really love to try this. Also, yr presentation looks just as amazing as your cake looks delicious.
Yes – you can make this in a 9 x 13. It would be perfect!
xo Michael
I made this tonight. I mistakenly grabbed the cinnamon extract instead of the vanilla and added 1/2 tsp of it before I realized what I did. I went ahead and added the vanilla extract too. The whole cake was perfect. Not overly sweet and not overly filling. I love the apple and pecan pieces in the cake.
Yes! Isn’t that the best! so glad you enjoyed it!
xo Michael
We doubled the icing recipe! LOL!
Hahaha. Omg. Love it!!
xo Michael
This cake looks incredible and I love the added touch of the sliced apples and pecans on top. You’re presentation of food is always the best!
I love German apple cake and your version looks amazing! Can’t wait to try this, I’ll save you a slice!
So…a slice of apple cake keeps the doctor away, right?! Looks so good!
I am sooo excited to try this. I’m a chocolate freak but cream cheese frosting is my favorite! I’ll be sure to tag you on IG when I make it!
Your cake looks yummy!!! The frosting is thick, but that’s how the folks at my house like it. Thank you for this recipe.
Thank you! And yes, I did get carried away which is why I felt the need to mention it in the post. Haha. Enjoy the recipe.
xo Michael