Desserts
This apple cake made with oil and yogurt delivers the perfect balance of tender crumb and rich, spiced apple flavor—every bite is moist, fragrant, and infused with vanilla. The secret lies in the oil and yogurt combination, which creates a velvety texture while keeping the cake light and fluffy. I’ve tested countless variations, and this method consistently delivers a cake that’s both restaurant-worthy and foolproof for home bakers.
The oil and yogurt work together to tenderize the crumb, while the apples add natural sweetness and moisture without making the cake dense. A touch of cinnamon and nutmeg enhances the warm, comforting flavors, and the vanilla infusion ties everything together. This recipe is designed for beginners—no fancy techniques required, just a few simple steps and a little patience for the best results.
What you’ll end up with is a golden, fragrant cake with a tender crumb and juicy apple pieces throughout. The aroma alone will have everyone gathering in the kitchen, and the texture is so moist it practically melts in your mouth. Perfect for holidays, potlucks, or a cozy weekend treat, this cake is sure to become a family favorite.
Serve it warm with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra touch of elegance. The beauty of this recipe is its versatility—you can add walnuts for crunch, swap in different apple varieties, or even bake it in a bundt pan for a festive twist. Let’s get baking!
Ingredients for apple cake made with oil and yogurt
The secret to ultra-moist apple cake starts with these 14 simple ingredients—oil and yogurt make all the difference.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Light Brown Sugar 🍚 | ½ cup | Packed lightly |
| Vegetable Oil 🫒 | 1 cup | Light or canola preferred |
| Plain Yogurt 🥛 | 1 cup | Full-fat for richness |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌸 | 2 tsp | Pure vanilla preferred |
| Baking Soda 🧪 | 1 ½ tsp | Not baking powder |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Mixed Apples 🍎 | 4 cups | Peeled, cored, diced |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Powdered Sugar 🍚 | ¼ cup | For dusting |
The apples are non-negotiable here—Honeycrisp or Granny Smith work best, but Red Delicious or Fuji in a pinch. Trader Joe's has great pre-washed bags, but if you're buying whole, look for firm, vibrant fruit. I always peel and dice mine small—about 1/4-inch pieces—so they cook evenly without turning to mush. The yogurt? Full-fat Greek yogurt adds extra moisture, but regular plain yogurt works too. For the oil, light or canola keeps the cake tender without overpowering the apple flavor.
No vanilla extract? Vanilla bean paste or even vanilla sugar will do—just adjust the amount to taste. The spices are key: freshly ground cinnamon and nutmeg make all the difference (pre-ground loses potency fast). Swapping brown sugar for white? Add 1/4 cup extra granulated sugar to match the moisture. The baking soda is crucial—don't use baking powder! And if you're worried about the apples being too tart, add 1 tbsp extra sugar to the batter or a pinch more cinnamon. The lemon juice brightens everything up—don't skip it!
This cake keeps beautifully—3 days at room temperature wrapped in foil, or 5 days in the fridge in an airtight container. For longer storage, freeze slices for up to 3 months. I like to dust with powdered sugar right after baking—a fine-mesh sieve makes it look extra pretty. The cake reheats wonderfully too: 30 seconds in the microwave with a damp paper towel makes it taste fresh-baked. And if you make extra? Toast slices and add to French toast—absolute game-changer!
Why You'll Love This Recipe
- Moist Without Butter: I swear by this trick—swapping butter for oil and yogurt gives the cake that perfect tender crumb, not a dry crumb in sight. The yogurt keeps it ultra-moist, while the oil adds richness without fighting for texture.
- Flavor That Sings: That combo of brown sugar and yogurt? It’s like autumn in a box—caramel notes with just enough tang to cut through the sweetness. Honestly, I’ll take this over any boxed mix any day.
- No-Bake Day After: Between us, this cake holds up for days. Slice it fresh, or let it sit overnight—it’s still perfect for breakfast toast or a midday pick-me-up. (Yes, even on a Tuesday night.)
- Pantry Staple Magic: You’re already using stuff you have—flour, sugar, oil—so no last-minute grocery runs. The yogurt adds that secret-ingredient wow without breaking the bank. My go-to for when I’m too tired to improvise.
Step-by-step instructions for apple cake made with oil and yogurt
Here's how to create a tender, moist apple cake that stays soft for days—no dry crumbs in sight!
👨🍳 Step 1: Mix Dry Ingredients for Perfect Texture
In a large bowl, whisk together the 2.5 cups all-purpose flour, 1.5 tsp baking soda, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp salt. Sift the flour first if you have a sifter—this prevents lumps and ensures a light, airy texture. I like to press the sifter directly over the bowl while whisking to catch any stray bits.
Next, add the 1.5 cups granulated sugar and 0.5 cup light brown sugar to the dry mixture. Whisk everything together until the sugars are completely dissolved and no flour streaks remain. The reason we mix the dry ingredients first is to distribute the leavening agents evenly—this creates that perfect rise and tender crumb we're after.
👨🍳 Step 2: Combine Wet Ingredients for Ultra-Moist Batter
In a separate large bowl, combine the 1 cup vegetable oil, 1 cup plain yogurt, and 2 whole large eggs at room temperature. Whisk vigorously for 2-3 minutes until the mixture is smooth and fully emulsified. The oil and yogurt create that signature moistness, while the eggs add structure and richness.
Add the 2 tsp vanilla extract and 1 tbsp lemon juice to the wet ingredients. The lemon juice brightens the apples and balances the sweetness—don't skip this! Stir in the dry ingredients from the first bowl in two additions, mixing just until combined. Overmixing develops gluten, which leads to a tough cake, so stop as soon as everything is incorporated.
🍳 Step 3: Fold in Apples for Even Distribution
Gently fold in the 4 cups mixed apples (peeled, cored, and diced) using a spatula. I like to do this in two batches to avoid breaking up the apples too much—you want them evenly distributed but still visible throughout the cake. The apples should be coated in batter but not completely submerged.
Here's the thing—don't press down on the apples when folding. You want them to stay intact so they release their juices during baking, keeping the cake moist. If the batter looks too thick, add 1-2 tablespoons of water to loosen it slightly, but don't make it runny.
🔥 Step 4: Bake Until Golden and Springy
Preheat your oven to 350°F and grease two 9-inch round cake pans or one 9x13-inch baking pan. Pour the batter evenly into the prepared pan(s)—if using round pans, divide the batter evenly between them. Tap the pans gently on the counter to remove any air bubbles.
Bake for 45-55 minutes (or 35-45 minutes for the 9x13-inch pan) until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should be golden brown on top, and the edges should pull away slightly from the pan. If the top browns too quickly, tent it loosely with aluminum foil to prevent over-browning while the center finishes cooking.
⏰ Step 5: Cool and Dust for Perfect Finishing
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. This resting period is crucial—it allows the cake to set properly and prevents it from becoming gummy.
Once completely cooled, dust the top generously with 0.25 cup powdered sugar using a fine-mesh sieve. This adds a beautiful finish and balances the flavors. Slice and serve warm or at room temperature—each bite will be tender, moist, and bursting with apple flavor. Store any leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Pro Tips For Making Apple Cake Made With Oil And Yogurt
- Mix Dry Ingredients First: I learned this the hard way—adding yogurt to flour before measuring sugar leads to clumps that never dissolve. Weigh or scoop the flour first, then stir in sugars and spices to create a smooth base before introducing wet ingredients.
- Use Room-Temp Yogurt: Cold yogurt makes the batter thick and lumpy, and the cake turns out dense. Let it sit out for 30 minutes before mixing—just pop it in a warm spot like the oven with the light on while you prep.
- Don’t Overmix the Batter: This isn’t a pancake—aggressive stirring develops gluten and turns your tender cake into a chewy brick. Mix just until the flour disappears, then stop. A few lumps are fine; they’ll bake out.
- Grease Pan And Dust Flour: I was skeptical until I tried it: coating the pan with oil and a thin layer of flour prevents sticking better than either alone. Just shake out the excess—no need to go heavy.
Pro cooking tips for great apple cake made with oil and yogurt
Oil-Yogurt Magic
The secret to this ultra-moist cake lies in the oil and yogurt combination. The 1 cup vegetable oil creates a tender crumb by coating the flour proteins, while the 1 cup full-fat yogurt adds moisture and richness without making the cake dense. I always use room-temperature ingredients—the oil blends more smoothly this way, and the yogurt doesn't curdle when mixed with baking soda. 💛
Spice Balance
The 2 tsp cinnamon and ½ tsp nutmeg are non-negotiable for that classic apple cake warmth. I recommend freshly grinding the spices—pre-ground loses potency quickly. For extra depth, add ¼ tsp cardamom, but start small since it's potent. The lemon juice brightens the apples and balances sweetness, so don't skip it!
Apple Prep Matters
Use Honeycrisp or Granny Smith apples for the best texture—tart varieties stay firm during baking. Peel and dice them into ¼-inch pieces for even cooking. Toss the apples with 1 tbsp flour before folding them in to absorb excess juices. This prevents a soggy bottom while keeping the cake moist. 🍎
Batter Consistency
The batter should be thick but pourable—like pancake batter. If it's too stiff, add 1 tbsp water at a time until it reaches the right consistency. Overmixing develops gluten, which makes the cake tough. Mix just until the dry ingredients are mostly incorporated, then fold in the apples gently with a spatula.
Baking Time Tips
Round pans take 45-55 minutes at 350°F, while a 9x13-inch pan bakes in 35-45 minutes. The cake is done when a toothpick comes out with moist crumbs—not wet batter. If the top browns too fast, tent with foil. Let the cake cool 10 minutes in the pan before transferring to avoid crumbling.
Make-Ahead Secrets
This cake tastes even better the next day! Store it wrapped at room temperature for 3 days or refrigerate for 5 days. For longer storage, freeze slices in an airtight container for 3 months. To reheat, microwave 30 seconds with a damp paper towel—it'll taste fresh-baked every time. ✨
Nutrition facts
Frequently asked questions
Why does this recipe use both oil and yogurt?
The oil creates a tender crumb by coating flour proteins, while the yogurt adds moisture and richness without making the cake dense. Together, they create that signature ultra-moist texture that stays fresh for days. The yogurt also helps balance the sweetness of the apples beautifully!
Can I substitute Greek yogurt for regular yogurt?
Yes! Greek yogurt works perfectly and adds even more moisture. Just use ¾ cup instead of 1 cup regular yogurt since it's thicker. For extra richness, use full-fat Greek yogurt. If you're using low-fat, add 1 tablespoon melted butter to compensate for the reduced fat content.
What if my cake turns out dry?
Dry cake usually means overbaking or under-moistened batter. Next time, check for a toothpick with moist crumbs (not wet batter) and bake just until golden. For extra moisture, try adding 2 tablespoons milk or apple juice to the batter. Also, make sure your apples are properly diced and not too watery—toss them with 1 tablespoon flour before folding.
Can I make this cake in a bundt pan?
A 10-12 cup bundt pan works perfectly for this recipe. Reduce baking time to 40-50 minutes at 350°F since bundt pans conduct heat differently. Grease it well and dust with flour to prevent sticking. The cake will have beautiful ridges and a stunning presentation—great for special occasions!
How do I store leftovers to keep them moist?
Wrap the cake tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, refrigerate for 5 days or freeze slices in an airtight container for 3 months. To reheat, microwave 20-30 seconds with a damp paper towel for that fresh-baked texture. The yogurt and oil help preserve moisture even after storage!