Apple Cake Made With Oil And Yogurt Recipe: Moist Crumb and Spiced Apple Harmony

This apple cake made with oil and yogurt delivers the perfect balance of tender crumb and spiced apple flavor that stays moist for days. The secret lies in the oil-yogurt batter, which creates an incredibly tender texture while keeping the cake rich and flavorful without being heavy.

I've perfected this recipe over years of baking, and it's become a fall favorite that's impossible to resist.

The yogurt keeps the crumb impossibly moist, while the oil adds richness that makes every slice irresistible. Spiced apples caramelize beautifully during baking, releasing their natural sweetness and creating pockets of flavor throughout each bite.

This isn't your average dry cake—it's a dessert that stays fresh-tasting even days after baking.

What you'll end up with is a golden-domed cake with warm cinnamon notes, tender layers of spiced apple, and a crumb that's light yet substantial.

The combination of oil and yogurt creates that perfect balance between richness and moisture, while the apples add just the right amount of natural sweetness and texture contrast.

Perfect for fall gatherings, holiday desserts, or anytime you crave a slice of comfort. The recipe scales beautifully too, making it ideal for special occasions when you need to feed a crowd. Let's get baking!

Ingredients for apple cake made with oil and yogurt

This oil-yogurt apple cake delivers that perfect moist crumb and spiced apple harmony you crave every fall.

The apples are the star—Honeycrisp or Granny Smith work best, but any firm variety will do. Peel and core them before slicing into 1/4-inch pieces. The yogurt is non-negotiable for moisture—full-fat Greek yogurt if you want extra richness. For the flour, King Arthur or Bob's Red Mill brands are my go-to—they bake up lighter. Pro tip: mix your dry ingredients first to avoid lumps, and don't overmix the batter once the wet ingredients come in.

No applesauce? Substitute with extra yogurt or even mashed banana if you're desperate. Running low on cinnamon? Cardamom at half the amount adds a unique twist. The vanilla extract can be swapped for vanilla bean paste if you're feeling fancy. For a nutty crunch, fold in 1/2 cup chopped walnuts with the apples. And if you're worried about the cake being too moist, reduce the yogurt by 2 tbsp—it's forgiving but not magic.

This cake keeps beautifully—3-4 days at room temperature wrapped in foil, or up to 5 days in the fridge. For longer storage, freeze slices wrapped individually—they thaw perfectly in the microwave. I always bake an extra pan because it reheats wonderfully—30 seconds in the microwave or 10 minutes at 300°F brings back that just-baked warmth. The flavor actually improves the next day as the apples release more juice.

Step-by-step instructions for apple cake made with oil and yogurt

This moist, spiced apple cake comes together with simple steps that guarantee tender crumb and perfect flavor balance.

Peel, core, and slice the 4 medium apples into ¼-inch thick rounds. Toss them with 1 tablespoon of the granulated sugar and 1 teaspoon of the ground cinnamon—this helps caramelize the edges while baking. In a medium bowl, whisk together the 2.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 1 teaspoon ground ginger. Sifting isn't required, but whisking ensures even distribution of the spices.

This step is where the magic happens—the spices blend to create that warm, comforting apple cake aroma. I like to taste the spice mixture at this point to ensure it's balanced. The nutmeg adds depth, the ginger brings a subtle kick, and the cinnamon ties it all together. Keep this mixture ready for the next step.

In a large mixing bowl, combine the 1.5 cups granulated sugar, 0.5 cup light brown sugar, 0.75 cup vegetable oil, 1 cup plain yogurt, 2 whole large eggs, 1 tablespoon vanilla extract, and 0.5 cup applesauce. Whisk vigorously for 2-3 minutes until the mixture is smooth and slightly thickened. The batter should be well-emulsified—this is what creates that signature moist texture in oil-and-yogurt cakes.

I use a hand mixer here for efficiency, but a whisk works too. You'll notice the batter becomes lighter in color as the oil and yogurt blend completely. This is your moist crumb foundation—don't rush this step. The applesauce adds extra moisture and tenderness without altering the flavor significantly.

Gently fold the prepared apples into the wet mixture using a spatula, being careful not to break them up too much. In a separate bowl, combine the dry ingredients you prepared earlier. Gradually add the dry mixture to the wet, folding just until combined—you should still see some flour streaks. This prevents overmixing which can make the cake dense. The batter will be thick but pourable.

Here's where the cake's texture comes together. The yogurt and oil create moisture, while the apples add natural sweetness and structure. Fold the apples in last so they stay intact during baking, creating beautiful pockets of fruit throughout each slice. The batter should be thick enough to hold its shape when dropped from a spoon.

Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or one 9x13-inch baking dish. Divide the batter evenly between the pans. Bake for 40-45 minutes in the round pans (or 45-50 minutes in the sheet pan) until a toothpick inserted in the center comes out clean and the top springs back when pressed gently. The edges should be golden brown, but the center should still look slightly underdone—it continues cooking as it cools.

I always check for doneness at the 35-minute mark in round pans. The cake is done when it pulls away slightly from the edges of the pan and has developed a beautiful golden crust. If the top browns too quickly, tent loosely with foil after 25 minutes to prevent over-browning while allowing the center to cook through.

Remove the cake from the oven and let it cool in the pans for 15 minutes. Then transfer to a wire rack to cool completely. This gradual cooling prevents the cake from becoming gummy in the center. For serving, slice while still warm for the most tender texture, but room temperature works perfectly too. The cake keeps well at room temperature for 2 days or can be refrigerated for up to 5 days—though it's rarely around that long in my house!

The secret to this cake's moisture is the combination of yogurt and oil, which keep it tender for days. The apples release their juices during baking, creating pockets of natural sweetness in every bite. Serve with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the apple flavor even more.

Best sauces and condiments for this dish

Caramel Apple Glaze

This rich glaze elevates your apple cake to restaurant-quality perfection. Simmer ½ cup apple cider, ¼ cup granulated sugar, and 1 tbsp butter in a small saucepan until reduced by half (5-7 minutes). Stir in ½ tsp cinnamon and ¼ tsp vanilla extract.

Brush warm glaze over the cooled cake while still slightly sticky. Let it set for 10 minutes before serving—it’ll create a glossy finish that complements the spiced apples beautifully. 🍎

Vanilla Bean Cream Cheese Frosting

For a tangy contrast, whip 8 oz cream cheese at room temperature with ½ cup unsalted butter, 2 cups powdered sugar, and 1 tsp vanilla bean paste (or 1 tbsp vanilla extract).

Spread evenly over the cake layer or between layers. The vanilla bean adds depth that pairs wonderfully with the warm apple spices. For extra flair, sprinkle toasted sliced almonds on top before serving. ✨

Whipped Honey Buttercream

Beat ½ cup softened butter with 2 cups powdered sugar until light and fluffy. Add 2 tbsp honey and 1 tsp lemon juice for brightness, then fold in 1 tsp vanilla extract.

This lighter frosting balances the cake’s richness while keeping it airy. Drizzle with extra honey before serving for a subtle sweetness that enhances the apple’s natural flavors. 🍯

Spiced Whipped Cream

Whip 2 cups heavy cream to soft peaks, then fold in 2 tbsp powdered sugar, ½ tsp cinnamon, and ¼ tsp cardamom. Pipe or dollop onto slices for a light, aromatic topping.