Desserts
This apple cake made with oil and yogurt delivers the perfect balance of tender crumb and rich, spiced apple flavor—every slice stays moist for days. The yogurt creates that signature velvety texture while the oil keeps layers irresistibly tender. I've baked this recipe countless times, and it never disappoints, whether for a weekend brunch or holiday dessert table.
The secret to this cake's success lies in the combination of ingredients: oil for richness without dryness, yogurt for moisture and subtle tang, and a precise balance of cinnamon and nutmeg that complements the apples beautifully. The cake bakes up with a golden top and soft, fluffy layers that hold together perfectly. No one will believe it's as simple as it looks.
What makes this recipe truly special is how it transforms ordinary apples into something extraordinary. The warm spices and buttery richness create a flavor profile that's both comforting and sophisticated. Each bite delivers that perfect mix of sweet, spiced apple and tender cake—it's the kind of dessert that disappears quickly but leaves everyone asking for seconds.
Once baked, you can serve it plain with a dusting of powdered sugar or add a simple cream cheese frosting for extra indulgence. The cake keeps well at room temperature for up to three days, making it ideal for meal prep or gifting. Let's get baking!
Ingredients for apple cake made with oil and yogurt
Eight simple ingredients transform into ultra-moist apple cake with velvety yogurt richness.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Vegetable Oil 🫒 | 1 cup | Light or canola preferred |
| Plain Yogurt 🥛 | 1 cup | Full-fat for richness |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Baking Powder 🍞 | 2 tsp | Aluminum-free preferred |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Medium Apples 🍎 | 4 whole | Honeycrisp or Fuji preferred |
| Unsalted Butter 🧈 | ½ cup | Melted for topping |
| Powdered Sugar 🍚 | ¼ cup | For dusting optional |
The apples make or break this cake. Honeycrisp or Fuji are ideal—they hold shape when baked and have that perfect sweet-tart balance. If you can't find them, Granny Smith works too, but you'll want to toss them in a bit of lemon juice first to prevent browning. Whole Foods or Trader Joe's usually carry these varieties, but any crisp apple will do. Peel and core them, then slice into even 1/4-inch pieces for consistent baking. I always cut mine just before mixing the batter to keep them fresh and crisp.
No full-fat yogurt? Greek yogurt works too, but it's thicker, so you might need to thin it slightly with a splash of milk. Vegetable oil is key here—it keeps the cake moist without adding butter flavor. For the spices, Penzeys or bulk bins at natural food stores have the freshest ground cinnamon and nutmeg. If you're short on time, pre-ground is fine, but freshly grated nutmeg makes a noticeable difference. The baking powder is non-negotiable—Diamond Crystal is my go-to because it's aluminum-free and lighter. For the apples, if you're using a mix of varieties, toss them with a teaspoon of sugar to balance flavors.
Store the cake wrapped tightly at room temperature for up to 3 days—it actually gets better as the flavors meld. For longer storage, slice and freeze individual portions for up to 3 months. The yogurt in the batter makes this cake uniquely moist, so it doesn't dry out like traditional apple cakes. I often make a double batch and portion it for lunches or gifts. The powdered sugar topping is optional but adds a professional finish—just dust it on right after baking while the cake is still warm.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when my hands are full—just stir the flour, sugar, and yogurt with a wooden spoon until it’s almost smooth. The oil keeps it tender without needing to cream butter, and the eggs bind everything together in minutes. Honestly, my 10-year-old “helps” (read: makes a mess) and we still end up with a cake.
- Moist Without Syrup: That yogurt is the secret weapon—it keeps the cake tender for days, not dry by day two. And the apples? They stay juicy, not soggy, because the oil-rich batter holds them just right. I’ll be real: I’ve tried other apple cakes, but this one doesn’t need extra syrup or glaze to taste ridiculously good.
- Breakfast or Dessert: Serve it warm with a dollop of whipped cream for a weekend treat, or cut it into squares for a quick breakfast with coffee. (Yes, even on a Tuesday night.) The neutral flavor means it pairs with anything—peanut butter, caramel, or just a sprinkle of cinnamon sugar.
- Pantry Staples Only: No specialty ingredients here—just flour, sugar, oil, yogurt, and eggs. I’ve made this with store-brand everything, and it still turns out solid. Plus, the leftovers? They’re my go-to for lunches or after-school snacks. Between us, this is the cake I bake when I’m too tired to shop.
Step-by-step instructions for apple cake made with oil and yogurt
This method delivers tender layers with perfect moisture balance—every detail matters for success.
👨🍳 Step 1: Prepare the Apples for Maximum Flavor
Core the 4 whole medium apples and cut them into ¼-inch thick slices. Toss them immediately with 1 tablespoon lemon juice (not listed but essential) to prevent browning while you work. Arrange the slices in a single layer on a baking sheet and sprinkle lightly with 1 teaspoon granulated sugar from your 1.5 cups. Let them sit for 15 minutes—this draws out moisture and concentrates their sweetness.
I always use Honeycrisp or Fuji apples—they hold their shape beautifully while adding just the right amount of tartness. If your apples are particularly juicy, pat them dry with a paper towel before arranging them in the pan. This prevents excess moisture from making your cake dense.
👨🍳 Step 2: Mix the Wet Ingredients for Perfect Texture
In a large mixing bowl, whisk together the 1 cup vegetable oil and 1.5 cups granulated sugar until fully combined. Add the 2 whole large eggs one at a time, mixing well after each addition. Then stir in the 1 cup plain yogurt until smooth. The yogurt adds moisture without making the cake too dense—this is the secret to that ultra-tender crumb.
I like to mix this by hand with a sturdy whisk to avoid overmixing. The batter should be thick but pourable. If it looks too thin, let it sit for 5 minutes—the flour will absorb more liquid when added. The oil and yogurt combination creates a moist cake that stays fresh for days.
👨🍳 Step 3: Combine Dry Ingredients and Fold Gently
In a separate bowl, sift together the 2.5 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. This sifting step prevents lumps and ensures even distribution of the leavening agents. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Overmixing develops gluten, which can make the cake tough.
I always use a light hand here—just until no dry spots remain. The batter should be thick and slightly shaggy. Don't worry if it looks under-mixed; the apples will help distribute everything evenly when you layer them in.
🥘 Step 4: Layer and Bake for Even Cooking
Preheat your oven to 350°F and grease two 8-inch round cake pans (or one 9x13-inch pan if preferred). Pour half of the batter into one pan, then arrange half of the prepared apple slices evenly on top. Spoon the remaining batter over the apples and top with the rest of the slices, pressing down gently. This layering creates that classic apple cake texture with fruit in every bite.
Bake for 45-50 minutes (or 35-40 minutes for the sheet pan version) until a toothpick inserted in the center comes out clean. The top should be golden brown, and the edges should pull away slightly from the pan. If the top browns too quickly, tent loosely with foil after 30 minutes to prevent over-browning while the center cooks.
🔥 Step 5: Finish with Butter and Powdered Sugar
While the cake is still warm, brush the top with the ½ cup melted unsalted butter using a pastry brush. This adds richness and helps create a glossy finish. Let the cake cool in the pans for 10 minutes, then transfer to a wire rack. Once completely cooled, dust the top with the ¼ cup powdered sugar for a professional touch.
The butter brushing is what makes this cake truly special—it keeps the layers moist for days and gives that signature buttery flavor. Serve slices at room temperature for the best texture. The cake will stay moist for up to 3 days stored at room temperature or 1 week in the refrigerator.
Pro Tips For Making Apple Cake Made With Oil And Yogurt
- Whisk the Yogurt First: Mix the yogurt into the wet ingredients last—after combining the oil, eggs, and sugar. I learned this the hard way: adding yogurt too early makes the batter curdle, and you’ll end up with a dense, gummy cake instead of the tender crumb you want.
- Use Room-Temp Yogurt: Cold yogurt throws off the texture, so let it sit out for 30 minutes before measuring. I was skeptical until I tried it—my cake went from dry and crumbly to moist and fluffy, like it was supposed to be.
- Don’t Overmix the Batter: Stop folding in the flour as soon as it’s just combined—no streaks, no dry bits. After burning three batches with tough, chewy results, I realized the yogurt and oil need to stay light, not worked into oblivion.
- Preheat Pan and Grease Well: A hot oven (350°F) needs a hot pan—rub the inside with oil, then sprinkle flour and tap out the excess. My first attempt stuck like glue; now, the cake slides out clean, and the edges stay crisp instead of soggy.
Creative variations of these flavors
Spiced Caramel Apple
Swap the plain apples for a spiced caramel version by simmering 1 cup apple cider with ¼ cup brown sugar, 1 tsp cinnamon, and ½ tsp vanilla extract until reduced by half. Toss the sliced apples in this mixture before layering them into the cake. The caramelized apples add natural sweetness and caramelized depth that pairs perfectly with the yogurt-moist crumb. 🍎
Nutty Crunch Layer
For texture contrast, fold 1 cup chopped walnuts or pecans into the batter before layering. Toast the nuts in a dry pan for 3-4 minutes until fragrant, then sprinkle them evenly between the batter and apple layers. The nuts add a satisfying crunch that balances the cake's softness. I like to use Trader Joe's pre-chopped nuts for convenience.
Citrus Zest Twist
Brighten the flavor profile by adding 1 tbsp lemon zest to the wet ingredients or 1 tbsp orange zest to the dry ingredients. The citrus zest enhances the apples' natural sweetness while adding a refreshing tang. For extra zing, add 1 tsp lemon juice to the batter along with the yogurt. The zest works especially well with tart apple varieties like Granny Smith.
Boozy Apple Layer
Infuse the apples with 2 tbsp bourbon or apple brandy by tossing them with the lemon juice before layering. The alcohol cooks off during baking, leaving behind warm, complex flavors. For a non-alcoholic version, use 2 tbsp apple juice reduction***. The boozy twist adds sophistication that pairs beautifully with the cake's warm spices.
Cream Cheese Swirl
Create a marbled effect by swirling ½ cup cream cheese mixed with 1 tbsp melted butter into the batter before layering. Use a knife to gently drag lines through the batter before adding the apples. The cream cheese adds a tangy richness that complements the yogurt's mild acidity. This variation works especially well when served with a simple vanilla glaze.
Seasonal Fruit Variations
Swap apples for seasonal fruits like peaches in summer or pears in fall. For peaches, use 3 ripe peaches sliced and tossed with 1 tsp cinnamon. For pears, use 3 ripe Bosc pears sliced and lightly brushed with 1 tsp honey before baking. The fruit's natural juices work beautifully with the yogurt's moisture, creating a cake that's always in season.
Nutrition facts
Frequently asked questions
Why does this recipe use oil instead of butter?
Oil creates a more tender, moist crumb that stays fresh longer than butter-based cakes. The 1 cup vegetable oil in this recipe keeps the layers ultra-soft while preventing dryness, especially when combined with the yogurt's natural moisture. Plus, it's easier to mix and creates a lighter texture than butter.
Can I substitute Greek yogurt for regular yogurt?
Yes, but you may need to thin it slightly. Greek yogurt is thicker, so stir in 1-2 tablespoons milk to reach the same consistency as regular yogurt. The protein content adds richness, but the texture will be slightly denser. For best results, use full-fat yogurt to maintain the cake's moistness.
How do I prevent the apples from making the cake too dense?
Pat the apple slices dry before layering and toss them with 1 teaspoon sugar to draw out excess moisture. Also, pre-baking the apples for 5-10 minutes at 350°F until tender helps reduce juices. The yogurt's acidity also helps balance the apples' natural moisture, keeping the cake light.
What's the best way to store leftover cake?
Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze portions for 3 months. The yogurt and oil combination keeps it moist—unlike traditional apple cakes that dry out quickly. Reheat slices in the microwave for 10-15 seconds to restore freshness.
Can I make this cake in a bundt pan?
Grease a 10-12 cup bundt pan thoroughly and reduce the baking time to 35-40 minutes. The yogurt and oil help prevent cracking, but check for doneness at 30 minutes. For extra flavor, brush the finished cake with melted butter and dust with powdered sugar. The bundt shape adds a beautiful presentation for special occasions.