Desserts
This apple cake made with oil and yogurt delivers ultra-moist layers that stay tender for days—no butter required. The secret lies in the yogurt’s moisture-retaining magic and oil’s rich, velvety texture, creating a crumb so soft it nearly melts in your mouth.
I perfected this recipe after years of testing, ensuring every slice delivers that perfect balance of sweet-tart apples and buttery (yet butter-free) richness.
The foundation starts with a simple batter—flour, sugar, eggs, and that yogurt-oil combo that keeps the cake tender without drying out. Toss in diced apples (or your favorite variety) and a pinch of cinnamon for warmth, then bake until golden.
The result? A cake with moist layers that resist crumbling, even when sliced the next day.
What sets this apart is how effortlessly it comes together—one bowl, minimal fuss—while still tasting like a bakery classic. The yogurt keeps it light, the oil adds depth, and the apples bring natural sweetness.
Top with a dusting of powdered sugar or a drizzle of caramel glaze for that final touch of indulgence.
Perfect for weekend baking, potlucks, or a cozy dessert after dinner, this cake proves you don’t need butter to create restaurant-quality texture. Let’s get baking—your taste buds will thank you.
Ingredients for apple cake made with oil and yogurt
Eight simple ingredients transform into ultra-moist apple cake—no butter needed.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Plain Yogurt 🥛 | 1 cup | Full-fat, unsweetened |
| Vegetable Oil 🫒 | 1 cup | Light or canola preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Baking Soda 🧂 | 1 tsp | Pure baking soda |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Apples 🍎 | 4 whole | Honeycrisp or Granny Smith, peeled |
| Powdered Sugar 🍚 | ½ cup | For dusting or glaze |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The yogurt and oil combo is where the magic happens. Full-fat Greek yogurt keeps the cake tender, while vegetable oil adds that rich, buttery mouthfeel. Trader Joe's or Kroger both carry good options—just avoid the low-fat versions. For apples, Honeycrisp is my go-to (sweet-tart balance), but Granny Smith works too if you prefer tart. Peeled or unpeeled? Your call—I peel for cleaner slices, but unpeeled adds texture. Walmart bulk bins often have apples at great prices if you're baking often.
No powdered sugar? Confectioners' sugar is the same thing. Short on apples? Pears or peaches work in a pinch—just toss them in lemon juice to keep them from browning. The yogurt can be swapped for sour cream if you prefer, but it'll be slightly denser. For extra richness, add 1 tbsp melted coconut oil to the batter. The cinnamon is non-negotiable though—it's what makes this taste like a bakery classic. Penzeys sells amazing whole cinnamon sticks if you want to grind your own, but regular ground works fine too.
This cake stays moist for 4-5 days if wrapped tightly in plastic. For longer storage, slice and freeze portions on a tray before bagging—they reheat beautifully. I always bake an extra batch and freeze half for lazy days. The apples release moisture as they sit, so bake fresh if you can. If you must store baked cake, keep it at room temperature for 2 days max—the texture changes after that. The lemon juice keeps the apples bright, but don't add it until you're ready to eat—it'll make the cake soggy if mixed in too early.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m in a rush—just stir the yogurt and oil into the dry ingredients until just combined. No overmixing, no lumps, and no fancy equipment. The cake turns out tender and even without a single pulse from a mixer.
- Apple-Yogurt Magic: Honestly, the yogurt makes all the difference—it keeps the cake moist without being dense, while the oil gives it that melt-in-your-mouth richness. Add sliced apples? The tangy-sweet balance is ridiculously good, especially with a dusting of cinnamon on top.
- Weeknight or Celebration: Between us, this cake is my go-to for both lazy Tuesdays and birthday parties. Serve it plain with coffee for a cozy vibe, or frost it with cream cheese for a showstopper. The same basic recipe adapts to whatever you’re craving.
- Budget-Friendly Staples: I’m always stocked with flour, sugar, and yogurt, so this never breaks the bank. The oil and eggs stretch further than you’d think, and leftovers? They slice neatly for days—perfect for lunchboxes or sneaky dessert cravings. (Yes, even on a Tuesday night.)
Step-by-step instructions for apple cake made with oil and yogurt
This cake delivers tender layers with a perfect balance of sweet and spiced apples—no butter needed.
Prep the Apples and Mix Dry Ingredients
Peel and core the 4 whole apples, then slice them into ¼-inch thick rounds. Toss the slices with the 1 tablespoon lemon juice to prevent browning, and set aside. In a medium bowl, whisk together the 2.5 cups all-purpose flour, 1.5 cups granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt until fully combined.
Sifting the flour ensures an even texture without lumps, which is key for that tender crumb. The cinnamon and baking soda will work together to create lift while keeping the cake moist. Keep these dry ingredients ready—they'll go in last to avoid overmixing.
Combine Wet Ingredients for a Light Batter
In a large mixing bowl, whisk together the 1 cup vegetable oil, 1 cup plain yogurt, and 2 whole large eggs until smooth and fully incorporated. The mixture should be creamy and homogeneous, with no streaks of egg white. This step is crucial for that signature moist texture—oil and yogurt work together to keep the cake tender even after baking.
I like to let the eggs come to room temperature first so they blend more easily. If the batter looks too thick, give it a quick stir—it'll loosen up as you add the dry ingredients. The goal here is a smooth, pourable consistency that coats the apples perfectly when mixed.
Fold in Apples and Prepare the Cake Pan
Gently fold the apple slices into the wet mixture using a silicone spatula, being careful not to overmix. You want the apples evenly distributed throughout the batter. Lightly grease an 8-inch round cake pan or 9x13-inch baking dish with vegetable oil, then line the bottom with parchment paper for easy removal. Pour the apple batter into the prepared pan and smooth the top with a spatula.
Here's where it gets fun—the apples should be visible throughout the batter, creating pockets of sweetness in every bite. Don't press them down; let them float naturally. If using a round pan, tap it gently on the counter a few times to release any air bubbles that might have formed during mixing.
Bake Until Golden and Springy
Preheat your oven to 350°F and bake the cake for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should pull away slightly from the pan, and the cake should feel springy to the touch. If the top browns too quickly, tent it loosely with aluminum foil after 30 minutes to prevent over-browning.
This is where patience pays off—underbaking leaves a dense center, while overbaking dries out the cake. The internal temperature should reach 200-205°F for perfect doneness. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Dust with Powdered Sugar and Serve
Once the cake has cooled completely, dust the top generously with the ½ cup powdered sugar using a fine-mesh sieve. This adds a delicate sweetness that complements the spiced apples. For extra flair, you can also drizzle a simple glaze made by mixing the remaining powdered sugar with 1-2 tablespoons milk or lemon juice until smooth.
Slice into wedges and serve warm or at room temperature. The cake should be moist with tender layers of apple throughout, and each bite should balance sweetness from the apples and cake with that warm cinnamon note. Store 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 and oil to dry flour without pre-mixing creates a gummy mess. Whisk your flour, sugar, baking powder, and salt together first, then cut in the cold oil with a fork or pastry cutter until it looks like coarse crumbs. This keeps the texture light, not dense.
- Use Room-Temp Yogurt: Cold yogurt curdles when it hits hot apples, and that’s a texture disaster. Let your yogurt sit out for 30 minutes before mixing it in—just until it’s cool to the touch but not icy. Warm yogurt blends smoothly and keeps the cake tender, not rubbery.
- Don’t Overmix the Batter: The second you see streaks of flour, stop. Overmixing develops gluten, and this cake’s whole point is its soft, moist crumb. Fold in the apples and yogurt mixture gently with a spatula—just until combined. Rough patches? That’s fine. Dense cake? Not fine.
- Bake Until Golden, Not Dry: This cake’s done when the edges pull away from the pan and a toothpick comes out with moist crumbs, not dry ones. If yours tests clean too early, tent with foil and bake 5–10 more minutes—it’ll keep cooking while resting. Overbaking turns it into a sad, dry brick.
Perfect pairings for this apple cake made with oil and yogurt
Creamy Coffee Pairings
This cake pairs beautifully with a cold brew coffee or espresso to cut through the richness. I love a flat white—the velvety microfoam balances the cake’s spiced sweetness perfectly. For a non-coffee option, try chai tea latte with cinnamon to echo the cake’s warm flavors. 💛
Warm Spiced Cider
Warm apple cider with a cinnamon stick and dash of nutmeg enhances the cake’s natural apple notes. Heat 2 cups apple cider in a saucepan with 1 cinnamon stick and ½ tsp nutmeg until steaming (don’t boil). Strain and serve in mugs—ideal for fall gatherings.
Vanilla Ice Cream
Serve slices with vanilla bean ice cream for a classic dessert combo. The cool creaminess contrasts the warm cake, while the vanilla’s sweetness complements the apples. For extra indulgence, drizzle with caramel sauce or honey before serving.
Cheese Pairings
Add a sharp cheddar or brie to elevate the cake into a sophisticated dessert. The salty cheese cuts through the sweetness, creating a perfect balance. Try aged gouda for a nutty contrast or cream cheese frosting for a tangy twist.
Fruit Compote
Top with a warm berry compote—simmer 1 cup mixed berries with 2 tbsp sugar and 1 tsp lemon juice for 10 minutes. The tartness brightens the cake’s sweetness. Strawberries or raspberries work best, but peaches add a summery touch.
Wine Recommendations
A dry Riesling or Pinot Noir complements the cake’s apple and spice flavors. The Riesling’s acidity cleanses the palate, while the Pinot Noir’s earthiness pairs well with the cake’s depth. Avoid heavy reds—they’ll overpower the delicate spices. 🍷
Nutrition facts
Frequently asked questions
Why does this recipe use oil instead of butter?
Oil creates a rich, moist texture without the risk of dryness that butter can cause in high-moisture cakes. The yogurt keeps it tender, while oil adds that familiar buttery flavor and a velvety crumb. Plus, it's easier to measure and mix—no need to soften butter!
Can I substitute Greek yogurt for regular yogurt?
Greek yogurt works perfectly and will give you an even tighter crumb due to its thicker texture. Just make sure it's full-fat for maximum moisture. If using non-fat, add 1 tablespoon extra oil to compensate for the reduced fat content.
How do I prevent the cake from being too dense?
Don't overmix the batter—just stir until the dry ingredients are combined. Also, make sure your eggs are at room temperature and sift the flour for a lighter texture. Baking at 350°F for 45-50 minutes ensures even cooking without over-browning.
What's the best way to store leftovers?
Wrap the cake tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, slice and freeze portions on a tray before bagging. Reheat slices in the microwave for 10-15 seconds to restore moisture—no soggy texture here!
Can I make this cake without an oven?
This recipe requires baking, but if you're in a pinch, you could try making apple muffins with the same batter in a muffin tin. For true oven-free options, consider a no-bake cheesecake or apple crumble using the same spices and fruit.