Desserts
This apple cake made with oil and yogurt delivers the perfect balance of tender crumb and spiced apple flavor—no butter needed. The yogurt keeps it moist for days while the oil adds richness, creating a cake that’s both comforting and impressive. I developed this recipe after years of testing, ensuring every slice stays perfectly balanced between sweet and tart.
The secret lies in the oil-yogurt batter, which creates a fine, even crumb without drying out. Thinly sliced apples fold into the batter, releasing juices that keep the cake tender as it bakes. A touch of cinnamon and nutmeg enhances the apple’s natural sweetness, while a hint of vanilla rounds out the flavors. This isn’t just dessert—it’s a showstopper for holidays or cozy weeknight treats.
What you’ll end up with is a golden, fragrant cake with a moist interior and just the right amount of spice. The yogurt ensures it stays soft even after sitting overnight, while the oil gives it that satisfying richness. Top with a dusting of powdered sugar or a dollop of whipped cream for the perfect finish. Trust me, this cake will disappear faster than you can say “second slice.”
Serve warm or at room temperature—either way, it’s a crowd-pleaser. Pair it with a scoop of vanilla ice cream or a drizzle of caramel for extra indulgence. The best part? It’s foolproof, so even beginner bakers will achieve restaurant-quality results. Let’s get baking!
Ingredients for apple cake made with oil and yogurt
Eight simple ingredients transform into a moist, spiced apple cake that’s perfect for any occasion.
| 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 best moisture |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Vanilla Extract 🍯 | 1 tbsp | Pure extract preferred |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground for warmth |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Baking Soda 🧂 | 1 tsp | Pure baking soda |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Apples 🍎 | 4 medium | Thinly sliced, mixed variety |
| Powdered Sugar 🍚 | ¼ cup | For dusting top |
The apples are the star, so pick ones with a mix of sweet and tart flavors—Honeycrisp or Fuji work beautifully. Thinly slice them (about 1/8-inch thick) and toss with a teaspoon of flour to keep them from sinking. Costco or Trader Joe's usually have great organic options, but any crisp, firm apples will do. I like to use a mix of red and green apples for balance. If you can’t find fresh, frozen unsweetened apples work in a pinch, but drain them well to avoid excess moisture in your cake.
No apples? Pears or peaches make great substitutes—just adjust the baking time slightly. Running short on yogurt? Greek yogurt or even sour cream (though it’ll be richer) can stand in. The oil is non-negotiable here—it’s what gives this cake its signature moistness, so don’t swap for butter. The vanilla extract can be imitation, but pure vanilla extract makes a noticeable difference. For extra flavor, add a pinch of cardamom or a splash of apple cider to the batter.
This cake keeps beautifully—3-4 days at room temperature wrapped in plastic, or up to 5 days in the fridge. For longer storage, freeze it in slices for up to 3 months. The apples release their juices as it bakes, so it’s best served the day it’s made, but it reheats wonderfully in the oven at 300°F for 10 minutes. I always make a double batch—one for today, one for tomorrow’s coffee break.
Why You'll Love This Recipe
- No Mixer Needed: The yogurt and oil batter is so forgiving—no electric mixer required. I just stir it with a sturdy spoon until the flour disappears, and that’s it. No lumps, no stress, just smooth sailing.
- Moisture Locked In: That yogurt keeps this cake tender for days. Honestly, I’ve had slices that were almost stale still taste better than dry boxed cakes. The oil adds richness without greasiness, and the sugar caramelizes just enough to make every bite feel special.
- Crowd-Pleaser Basics: This is the cake I bring to potlucks when I’m running late. It’s simple enough for a weeknight dessert but fancy enough for company—plus, the apples hold up to slicing, so you’re not stuck with a whole cake staring at you.
- Budget-Friendly Staples: You’re already using pantry basics: flour, sugar, oil. I’ll be real, the yogurt and eggs are the pricier parts, but they stretch further than you’d think. A single batch feeds my family of four and leaves me slices for breakfast the next morning.
Step-by-step instructions for apple cake made with oil and yogurt
Here's how to create a tender, moist apple cake with a perfect spice balance and juicy fruit filling.
Prepare the Apples and Preheat the Oven
Start by peeling, coring, and thinly slicing the 4 medium apples into ⅛-inch thick rounds. A mandoline works best for even slices, but a sharp knife works too. Toss the apple slices with 1 teaspoon of the granulated sugar to prevent browning and enhance flavor.
Preheat your oven to 350°F and lightly grease a 9-inch round cake pan or line it with parchment paper. The greasing prevents sticking, especially since this cake relies on oil for moisture rather than butter. I like to use a mix of butter and flour for extra insurance against sticking.
Mix the Dry Ingredients
In a medium bowl, whisk together the 2.5 cups all-purpose flour, 1.5 cups granulated sugar, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon baking soda, and ½ teaspoon salt. Sift the flour first to prevent lumps in the batter. This dry mixture will create the tender crumb that makes this cake so special.
I always sift the flour separately from the other dry ingredients to avoid creating air pockets. Gently fold the sifted flour into the sugar-spice mixture using a spatula, being careful not to overmix. The goal is to distribute the spices evenly without developing gluten, which would make the cake tough.
Combine Wet Ingredients for a Smooth Batter
In a large mixing bowl, combine the 1 cup vegetable oil, 1 cup plain yogurt, 2 whole large eggs, and 1 tablespoon vanilla extract. Whisk vigorously for 2-3 minutes until the mixture is completely smooth and slightly thickened. The yogurt adds moisture and tenderness, while the oil keeps the cake rich and moist.
Here's the thing—don't skip the whisking. You want to fully incorporate all the wet ingredients so there are no streaks of oil or lumps of yogurt. The batter should be smooth and homogeneous. If it looks too thick, you can add 1-2 tablespoons of milk (though our ingredients list doesn't include it, the yogurt provides enough moisture).
Fold in Dry Ingredients and Apples
Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix—the batter should be thick but still pourable. Once combined, fold in the prepared apple slices, distributing them evenly throughout the batter.
I like to arrange the apples in a circular pattern in the prepared pan before pouring the batter, then gently swirl them with a knife to create an attractive marbled effect. This ensures even distribution of fruit and prevents a heavy concentration in one area of the cake.
Bake Until Golden and Set
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and slightly pulled away from the sides of the pan.
Real talk: Don't open the oven door during the first 30 minutes of baking. The sudden temperature change can cause the cake to sink. When you do check, if the top is browning too quickly, loosely cover it with aluminum foil to prevent over-browning while still allowing it to cook through.
Cool and Dust with Powdered Sugar
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 falling apart when you try to frost it (though we're not frosting this one).
Once completely cool, dust the top generously with the ¼ cup powdered sugar using a fine-mesh sieve. This not only adds a beautiful finish but also enhances the warm apple-cinnamon flavors. Serve slices warm or at room temperature for the best texture and flavor experience.
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 lumps that never fully dissolve. Whisk the flour, baking powder, and salt together before pouring in the wet ingredients. This keeps the batter smooth and prevents a dense, gummy cake.
- Use Room-Temp Yogurt: Cold yogurt makes the batter thick and uneven. Let it sit out for 30 minutes before mixing—it blends better with the oil and eggs, giving you a lighter crumb. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Batter: Once you fold in the apples, stop stirring after 10-12 turns. Overworking the batter develops gluten, which turns your tender cake into a chewy brick. A quick, gentle mix keeps it fluffy.
- Grease the Pan and Dust with Flour: Vegetable oil alone won’t prevent sticking—especially with an apple cake’s juices. After greasing, sprinkle a thin layer of flour inside the pan, tap out the excess, and you’ll pull out a cake that slides out clean. (Your future self will thank you.)
Flavor customization for apple cake made with oil and yogurt
Spice Level Boost
For a bolder kick, add ½ teaspoon ground cardamom or ¼ teaspoon cayenne pepper to the dry ingredients. The cardamom adds floral warmth that pairs beautifully with apples, while cayenne brings subtle heat that lingers on your tongue. I like to toast the spices in a dry pan for 30 seconds before adding them to deepen their flavor. 🌶️
Sweetness Adjustments
If your apples are particularly tart, reduce the granulated sugar to 1 cup and add 2 tablespoons honey> to the wet ingredients. The honey caramelizes beautifully in the oven, adding natural sweetness and moisture. For extra richness, swap ¼ cup of the yogurt> for sour cream—it creates a denser crumb that holds up better with more sugar.
Citrus Zing
Brighten the flavor profile by adding 1 tablespoon lemon or orange zest> to the wet ingredients. The citrus cuts through the sweetness and complements the apples beautifully. I also recommend adding 1 tablespoon fresh lemon juice> to the apple slices before folding them into the batter—it prevents browning and adds a refreshing contrast. 🍊
Nutty Crunch
For texture contrast, fold in ½ cup chopped walnuts or pecans> with the apple slices. Toast the nuts in a dry pan for 3-4 minutes> until fragrant before adding them. This adds a satisfying crunch that balances the soft cake. If you prefer a sweeter nut, try candied pecans from the store—they add instant flavor without extra effort.
Boozy Enhancement
Swap 1-2 tablespoons of the yogurt> for bourbon or apple cider to infuse depth. The alcohol evaporates during baking, leaving behind warm, complex flavors. For a non-alcoholic option, use apple cider> instead of water when thinning the batter if needed. This works especially well with tart apples like Granny Smith. 🍷
Chocolate Twist
Add ½ cup semi-sweet chocolate chips> to the batter for a decadent twist. Fold them in with the apples, or create a marbled effect by swirling them into the batter before baking. For a more sophisticated touch, use chopped dark chocolate> (60-70% cocoa) and add ¼ teaspoon espresso powder> to the dry ingredients to enhance the chocolate flavor.
Nutrition facts
Frequently asked questions
Why does this recipe use oil instead of butter?
The oil creates a tender, moist crumb without needing to cream butter and sugar first. It also prevents the cake from drying out, especially since yogurt already adds moisture. The result is a rich, velvety texture that stays fresh for days. Plus, it's easier to mix—no chilling required!
Can I make this cake without yogurt?
You can substitute with 1 cup sour cream or 1 cup milk + 1 tablespoon vinegar (let it sit for 5 minutes to curdle). The yogurt's acidity helps tenderize the gluten, but sour cream will give a denser texture. For a lighter cake, use ½ cup yogurt + ½ cup milk instead.
How do I fix if my cake turns out dry?
If the cake seems dry, the apples may have released too much juice. Next time, toss them with 1 tablespoon flour first to absorb moisture. For a dry cake, slice it thin and serve with extra whipped cream or caramel sauce. You can also brush warm slices with simple syrup (equal parts sugar and water) to revive moisture.
What's the best way to store leftovers?
Wrap tightly in plastic wrap and store at room temperature for 2 days, or refrigerate for up to 5 days. For longer storage, freeze slices in an airtight container for 3 months. To reheat, warm at 300°F for 10 minutes wrapped in foil—this restores the moist texture perfectly.
Can I bake this in a different pan shape?
Yes! For an 8-inch pan, reduce baking time by 10-15 minutes. For a 9x13-inch pan, increase baking time by 10-15 minutes and cover with foil if browning too fast. The key is to bake until the center reaches 205°F—use an instant-read thermometer for accuracy. Adjustments may be needed for different altitudes too.