Apple Bundt Cake Recipe That Stuns | Moist, Easy, Magical Classic

I used to think baking a perfect cake was a mythical achievement, reserved for grandmas and cooking show hosts. Then I cracked the code. This isn’t just another dessert; it’s a cheat code for looking like a pastry genius with half the effort.

The secret weapon? A shockingly simple apple bundt cake recipe. It’s the kind of cake that makes people ask for the recipe before they’ve even finished their first slice.

Forget dry, boring cakes. This one is a moist, flavor-packed masterpiece. I’m about to hand you the keys to the kingdom.

What’s the magic here?

It’s the humble apple, transformed. This apple bundt cake is ridiculously moist and packed with warm, cozy spices that make your kitchen smell like a fall paradise. It’s nostalgic without being boring.

Have you ever brought a dessert to a party and watched it disappear in minutes? That’s the power of this cake. It’s the underrated hero of the baking world, consistently delivering maximum flavor with a stunning presentation.

It’s the cake you’ll be known for.

For another cozy fall bake, try the Brown Butter Pumpkin Chocolate Chip Cookies.

Ingredients

Gathering your ingredients is the first step to glory. I promise, you probably have most of this in your pantry right now. The star, obviously, is the apple.

I prefer Granny Smith for their tartness, but use what you love. Just don’t skip the sour cream—it’s the secret to an unbelievably tender crumb.

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 cup sour cream
• 2 tsp vanilla extract
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3 cups peeled and finely chopped apples (about 2-3 medium apples)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan incredibly well.Seriously, get into every nook. This is the most critical step to avoid a cake-tastrophe.
2. Whisk the dry ingredients. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.Giving these a good whisk ensures the spices are evenly distributed throughout your apple cake.
3. Combine the wet ingredients. In a separate bowl, beat the sugar, oil, eggs, vanilla, and sour cream until the mixture is smooth and pale. Don’t overmix here; just get it combined.
4. Bring it all together.Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. A few streaks of flour are totally fine. Overmixing is the enemy of a tender crumb.
5. Fold in the apples.Use a spatula to gently fold the chopped apples into the batter. This ensures they’re evenly distributed without crushing them.
6. Bake to perfection. Pour the batter into your prepared pan and bake for 55-65 minutes.The cake is done when a toothpick inserted into the center comes out clean.
7. Cool it down. Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack. I know it’s tempting, but if you try to remove it too soon, it will stick.Patience is a virtue.

Storage Instructions

This cake stores beautifully, making it a fantastic make-ahead dessert. Once completely cooled, you can keep it fresh for days. For short-term, cover it tightly and store it at room temperature for up to 3 days.

For longer storage, wrap individual slices or the whole cake in plastic wrap and foil. It will freeze perfectly for up to 3 months. Thaw overnight in the fridge.

IMO, this is the ultimate batch prep hack for unexpected guests.

Want something even easier? These 3-Ingredient Pumpkin Cookies are a hit with kids.

Why You’ll Love This Apple Bundt Cake Recipe

• It’s a Crowd-Pleaser: From kids to foodies, everyone goes back for a second slice. It’s the perfect centerpiece for any gathering.
• It’s Surprisingly Simple: The bundt pan does most of the fancy work for you. No complicated frosting or decorating skills required.
• It Stays Moist for Days: Unlike many cakes that dry out, the apples and sour cream in this recipe guarantee a deliciously moist texture.

Common Mistakes to Avoid

• Not greasing the pan enough. This is the #1 reason for disaster.Use butter or baking spray and a dusting of flour in every crevice.
• Overmixing the batter. You’re not trying to build gluten, you’re trying to make a cake. Mix until just combined.
• Using the wrong apples. Mushy apples turn to mush in the cake. A firmer variety like Granny Smith or Honeycrisp holds its shape.
• Not letting it cool before flipping. I get it, you’re excited.But a hot cake is a fragile cake. Let it set.

Alternatives and Variations

Feel free to get creative! For a gluten-free version, use a 1:1 gluten-free flour blend.

To make it vegan, swap the eggs for flax eggs and use dairy-free yogurt instead of sour cream. You can add a cup of chopped walnuts or pecans for a crunchy texture. A simple dusting of powdered sugar or a drizzle of cream cheese glaze takes it to the next level.

If you love this, you have to try my ultimate spice cake recipe next.

This cake pairs beautifully with a warm drink and our Cinnamon Roll Mug Cake.

FAQs

Final Thoughts

This apple bundt cake recipe is a true workhorse.

It’s simple, stunning, and consistently delicious. It’s the dessert you’ll make again and again. I hope it brings as much joy to your table as it has to mine.

Now, go preheat that oven and bake your new favorite cake. And FYI, I absolutely need to know how it turns out—drop a comment below or tag me on social when you make it! If you’re looking for another classic, my best carrot cake is a must-try.

Explore more cozy bakes on our Pinterest cake board.

Lauren

Moist Apple Bundt Cake

This apple bundt cake is a moist, flavor-packed fall dessert made with fresh apples, cozy spices, and sour cream for a tender crumb. It’s shockingly easy to make, yet delivers bakery-level results every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 cup sour cream
• 2 tsp vanilla extract
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3 cups peeled and finely chopped apples (about 2-3 medium)

Equipment

• 10-inch bundt pan
• mixing bowls
• whisk
• electric mixer or hand whisk
• spatula
• wire rack

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly, making sure to cover all crevices.
2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt until evenly combined.
3. In a separate bowl, beat sugar, oil, eggs, vanilla, and sour cream until smooth and pale. Avoid overmixing.
4. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Use a spatula to gently fold in chopped apples, ensuring even distribution.
6. Pour the batter into the prepared bundt pan. Bake for 55–65 minutes, or until a toothpick comes out clean.
7. Cool in the pan for 20 minutes, then invert onto a wire rack. Allow to cool completely before slicing.

Notes

Use firm apples like Granny Smith or Honeycrisp to keep the texture right. Don’t skip the sour cream—it’s the secret to incredible moisture. A dusting of powdered sugar or cream cheese glaze elevates this even more. This cake freezes beautifully, too!