This toffee-style soaked apple cake is a soft, buttery bake studded with peeled apples and finished with a double recipe of boozy or vanilla cake soak that sinks in as it rests. Seventy minutes, twelve servings, and it genuinely improves as it sits. Choose the soak based on who is at the table.
There’s something magical about a simple sheet cake that can feed a crowd and fill the whole house with a warm, comforting aroma. This toffee-style soaked apple cake is my absolute go-to for gatherings. It’s irresistibly gooey, packed with fruity apple puree, and has a familiar, comforting flavor that everyone adores. The magic happens when you pour over the warm cake soak—choose between a rich bourbon version or a classic vanilla—which transforms the crumb into a decadent, pudding-like treat. It’s a generously sized cake, perfect for entertaining. And if you love how vegetables work in carrot cake, you’ll have to check out the incredible variations below!
Ingredients
• For the Apple Cake
• 12 tablespoons (180 ml / 6.1 fl oz) / 1.5 sticks butter, softened, plus more for greasing the pan
• 2 medium apples, about 8 ounces, peeled, cored, and quartered
• 1.5 cups (360 ml) sugar, divided
• 2.5 cups (600 ml) all-purpose flour
• 2 teaspoons (10 ml / 0.3 fl oz) baking powder
• 0.5 teaspoon salt
• 4 large eggs
• 0.5 cup (120 ml) milk
• For the Finishing Touch (Choose One)
• 1 double recipe Boozy Cake Soak
• 1 double recipe Vanilla Cake Soak
• 1 recipe Not-Too-Sweet Buttercream Frosting
Instructions
1. Preheat your oven to 350°F (180°C). Generously grease a 9×13-inch rectangular pan with butter.
2. In a blender or food processor, combine the quartered apples with 1/2 cup (480 ml) of the sugar. Pulse a few times to create a puree. You should have about 1 cup (240 ml) of puree.
3. In a large bowl, whisk together the flour, baking powder, and salt.
4. In a separate large bowl, use an electric mixer to beat the 1.5 sticks of softened butter and the remaining 1 cup (240 ml) of sugar until light and creamy. Add the eggs one at a time, beating well after each addition until the mixture is smooth.
5. Beat the apple puree into the creamed butter mixture.
6. Add the dry to the wet in three parts, alternating with the milk. Begin and end with the flour mixture (flour, then milk, flour, then milk, then flour). Mix gently on low speed until the batter just comes together—be careful not to overmix.
7. Pour the batter into your prepared pan and spread evenly. Bake for 45 to 50 minutes, or until the center is set. A gentle press with your finger should leave only a small indentation.
8. While the cake is baking, prepare your chosen Cake Soak.
9. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Do not remove it from the pan. Pour the warm cake soak evenly all over the top of the warm cake. Let it sit and absorb the soak for at least one hour before slicing and serving.
Nutritional Information
• Please note that is an estimate and can vary based on the specific and brands used. This recipe is a treat and is best enjoyed in moderation as part of a balanced diet.
Pro Tips
• & Variations
• Store the cake covered with wax paper at room temperature for up to 2 days. Using plastic wrap can extend its freshness for another day.
• For a fun twist, substitute the apples with other pureed vegetables. Try 2 medium raw beets with an orange glaze or pureed parsnips/carrots with a classic buttercream frosting.
• Don’t overmix the batter once you combine the wet and dry . Mix just until the flour streaks disappear to ensure a tender, soft crumb.
• For the best flavor absorption, pour the warm soak over the cake while the cake is still warm. This allows the syrup to penetrate every part of the crumb.
FAQ
Q: Is this apple cake recipe vegan
A: This recipe is vegetarian as it contains eggs, butter, and milk. To make it vegan, you would need to substitute the butter with a plant-based alternative, use a plant-based milk like almond or soy milk, and replace the four eggs with a vegan egg substitute such as flax eggs or a commercial egg replacer.
Q: Can I make this apple cake egg-free
A: Yes, you can make this cake egg-free. For a vegetarian, egg-free version, replace the four large eggs with an equivalent amount of a commercial egg replacer or use four ‘flax eggs.’ To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water for each egg, and let it sit for a few minutes to thicken before adding to the batter.
Q: What are some good dairy-free substitutions for this cake
A: To make this recipe dairy-free, you can easily substitute the 1.5 sticks of butter with a high-quality vegan butter substitute. For the 1/2 cup (480 ml) of milk, use any plant-based milk such as almond, soy, or oat milk. Ensure your chosen frosting or cake soak is also prepared with dairy-free ingredients.
Q: How should I store this vegetarian apple cake
A: For best results, store the cake covered with wax paper at room temperature for up to two days. If you need to store it longer, using plastic wrap can help it stay fresh for an additional day. It does not need to be refrigerated.
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Toffee-Style Soaked Apple Cake
Ingredients
Method
- Preheat your oven to 350°F (180°C). Generously grease a 9x13-inch rectangular pan with butter.
- In a blender or food processor, combine the quartered apples with 1/2 cup (480 ml) of the sugar. Pulse a few times to create a puree. You should have about 1 cup (240 ml) of puree.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, use an electric mixer to beat the 1. 5 sticks of softened butter and the remaining 1 cup (240 ml) of sugar until light and creamy.
- Add the eggs one at a time, beating well after each addition until the mixture is smooth.
- Beat the apple puree into the creamed butter mixture.
- Add the dry to the wet in three parts, alternating with the milk. Begin and end with the flour mixture (flour, then milk, flour, then milk, then flour).
- Mix gently on low speed until the batter just comes together—be careful not to overmix.
- Pour the batter into your prepared pan and spread evenly.
- Bake for 45 to 50 minutes, or until the center is set. A gentle press with your finger should leave only a small indentation.
- While the cake is baking, prepare your chosen Cake Soak.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Do not remove it from the pan.
- Pour the warm cake soak evenly all over the top of the warm cake.
- Let it sit and absorb the soak for at least one hour before slicing and serving.
- Don't overmix the batter once you combine the wet and dry .
- Mix just until the flour streaks disappear to ensure a tender, soft crumb.
