This post may contain affiliate links. Please read our disclosure policy.
This mini apple cake is a delightful dessert made with simple ingredients and ready in no time. Moist and buttery with a crisp crust and sweet apple pieces, it’s the perfect treat for one or two people.
Looking for more ways to enjoy small apple desserts? Try our rich and flavorful Apple Butter, tender and juicy Baked Apples, crisp and satisfying Apple Granola, or sweet and airy Apple Fritters. Each recipe showcases the wonderful sweet and tangy taste of apples in its own unique way.
Why You’ll Love This Recipe
- Easy to Make: This mini apple cake comes together quickly with simple steps.
- Versatile: Enjoy it on its own or add a topping like ice cream, whipped cream, or caramel sauce for an extra treat.
- Homemade Taste: With a moist, buttery interior and a crisp crust, it’s full of comforting homemade flavor.
- Minimal Cleanup: Baked in a 5×5-inch dish, it’s the perfect small dessert with hardly any cleanup required!
Ingredients
If you have any ingredients leftover from this small apple cake recipe, check out our Leftover Ingredients Recipe Finder.
- Salted Butter: Adds richness and a hint of salt to balance the flavors. If you’re using unsalted butter, just add a pinch of salt to the batter.
- Granulated Sugar: The primary sweetener—no need for anything fancy; regular granulated sugar works perfectly.
- Egg: Essential for binding the ingredients and keeping the cake moist.
- Lemon Juice: Adds a touch of acidity to enhance the apple flavor. If you love the brightness it brings, use some in a mini Lemon Cake.
- Vanilla: Provides warm, classic flavor. Stick with pure vanilla extract for the best results.
- Flour: The base of the cake. For a gluten-free version, use a 1-to-1 gluten-free flour blend.
- Cinnamon, Nutmeg, and Salt: These spices bring warmth and depth to the apple flavor. If using salted butter, you can skip the added salt.
- Baking Powder: Gives the cake its rise. Check the expiration date to ensure it works properly.
- Milk: Adds moisture and tenderness. Whole milk is ideal, but almond or oat milk can be used for a dairy-free option.
- Apples (1 cup, chopped): The key ingredient! Use any apple variety you like—Granny Smith, Honeycrisp, or Golden Delicious all work well. If you have extra apples, consider making Morning Glory Muffins, Apple Pie Oatmeal, or an Apple Crisp.
- Powdered Sugar (optional, for dusting): A light dusting adds a decorative and slightly sweet finishing touch.
Recipe Variations
Here are some fun variations to consider:
- Warm Spices: Add a pinch of ground cloves or cardamom to the dry ingredients for extra depth and a spiced twist.
- Tropical Flavor: Replace the apples with diced pineapple for a tropical vibe, and consider adding 1/4 teaspoon of coconut extract for even more flavor.
- Lemon Boost: Mix in the zest of a lemon along with the lemon juice to enhance the citrus notes in the cake.
- Apple-Pear Cake: Combine 1/2 cup of chopped apples and 1/2 cup of chopped pears for a flavorful mix of textures and sweetness.
- Chocolate or Cinnamon Chips: Stir in 2 tablespoons of mini chocolate chips or cinnamon chips to the batter for a sweet, indulgent touch.
How To Make A Mini Apple Cake
These step-by-step photos and instructions help you visualize how to make an apple cake. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Set your oven to 350°F (177°C). Lightly grease a 5×5-inch baking dish with butter and place it on a rimmed baking sheet to catch any overflow. Keep it aside for now.
- Cream the Butter and Sugar: In a medium bowl, use an electric mixer to cream the butter and granulated sugar together until smooth and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, then add the lemon juice and vanilla extract. Mix until fully combined.
- Prepare Dry Ingredients: In a small bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Incorporate Milk: Add the milk and mix on medium speed until the batter is smooth.
- Fold in the Apples: Fold the chopped apples into the batter using a rubber spatula, ensuring they are evenly distributed.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish, smoothing the top.
- Bake the Cake: Bake for 40-45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the baking dish for 10 minutes. Serve directly from the dish or invert onto a plate. If desired, dust with powdered sugar before serving.
Expert Tips
- Use Real Butter: For the best flavor and texture, stick with real butter—not margarine.
- Softened Butter: Properly softened butter is essential. Press it with your finger—if it makes an easy indentation but still holds its shape, it’s ready.
- Creaming Matters: Beat the butter and sugar together until the mixture is light and fluffy. This step creates a smooth texture in the cake. Aim for 2-3 minutes, depending on your mixer speed.
- Measure Flour Correctly: Fluff the flour before measuring, spoon it into your measuring cup, and level it off with a knife. Avoid scooping directly from the bag to prevent adding too much flour.
- Check Your Oven Temperature: Use an oven thermometer to ensure your oven is baking at the correct temperature. Many ovens run slightly hot or cold, which can affect baking results.
Serving Suggestions
Alright, your cake is out of the oven and it’s time to make it even more spectacular. Consider these pairing options to take your small apple cake to the next level.
- Vanilla Ice Cream: A classic choice! The creamy, cold ice cream is the perfect contrast to the warm, spiced cake.
- Caramel Sauce: Drizzle some caramel sauce on top for a rich, indulgent touch.
- Fresh Berries: Add a pop of color and natural sweetness with raspberries or blueberries.
- Whipped Cream: A dollop of whipped cream adds a light and creamy finish.
- Chopped Nuts: Sprinkle on some chopped walnuts or pecans for a satisfying crunch that pairs beautifully with the soft cake.
Frequently Asked Questions
The size of your baking dish can make or break this recipe.
A 5×5-inch dish with a depth of 1 3/4 inches is ideal, as it holds about 1.5 cups and has a 25-square-inch base area.
A 4×6-inch dish with a 24-square-inch area is a good alternative.
You can also use two 10-ounce ramekins or mini loaf pans for this recipe.
You can use any apples you like! Granny Smith apples provide a tart flavor, while Honeycrisp or Golden Delicious add sweetness.
Cover the cake tightly with plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Absolutely! Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 2 months and thaw at room temperature before serving.
More Mini Cake Recipes
If you enjoyed making this mini apple cake, you’ll love these other small cake recipes. They’re perfect for enjoying a delicious treat without making too much!
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this small apple cake recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this apple cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Apple Cake
Ingredients
- ¼ cup salted butter , plus ½ tablespoon more for greasing the baking dish
- ¾ cup granulated sugar
- 1 large egg
- ½ teaspoon lemon juice
- ¼ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup milk
- 1 cup chopped apples
- powdered sugar, optional for topping
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a 5×5-inch baking dish with butter and set it on a rimmed baking sheet to catch any overflow. Set aside.
- In a medium bowl, use an electric mixer to cream the butter and granulated sugar together until smooth and fluffy, about 2-3 minutes.
- Beat in the egg, then add the lemon juice and vanilla extract. Mix until fully combined.
- In a small bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add the milk and mix on medium speed until the batter is smooth.
- Fold the chopped apples into the batter using a rubber spatula, ensuring they are evenly distributed.
- Pour the batter into the prepared baking dish, smoothing the top.
- Bake for 40-45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Allow the cake to cool in the baking dish for 10 minutes. Serve directly from the dish or invert onto a plate. If desired, dust with powdered sugar before serving.
Notes
- Use Real Butter: For the best flavor and texture, stick with real butter—not margarine.
- Softened Butter: Properly softened butter is essential. Press it with your finger—if it makes an easy indentation but still holds its shape, it’s ready.
- Creaming Matters: Beat the butter and sugar together until the mixture is light and fluffy. This step creates a smooth texture in the cake. Aim for 2-3 minutes, depending on your mixer speed.
- Measure Flour Correctly: Fluff the flour before measuring, spoon it into your measuring cup, and level it off with a knife. Avoid scooping directly from the bag to prevent adding too much flour.
- Check Your Oven Temperature: Use an oven thermometer to ensure your oven is baking at the correct temperature. Many ovens run slightly hot or cold, which can affect baking results.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made this for my husband and I. He loved this cake! His is very picky about apple desserts. Thank you for this recipe. I will be making this again.
I made a double batch in an effort to use up some small bits and pieces of ingredients. My husband loves this one! It’s especially delicious warmed a bit in the oven or air fryer.
Absolutely delicious! I used apples from a neighbor’s tree, which are firm & tart. Added a touch of dark brown sugar, cardamom, & cloves. The apartment smells like fall! Thanks for another hit, Joanie!
This mini apple cake was wonderful. I’ll make that many times.♥️♥️♥️
This has got to be one of the best cakes I’ve made. I did substitute brown sugar( not packed) for 1 cup (I doubled the recipe) of the sugar. The top is crunchy, the cake itself is so moist and it is really delicious. I am now looking forward to trying more desserts from the website.
Thank you!
Great recipe.
Thanks so much!