European Apple Cake Recipe (video)

When apples are in-season, it’s time to make this incredible European Apple Cake recipe. This fall dessert is what cake dreams are made of! A delicate, fluffy, and creamy cake that melts in your mouth! This apple cake is made with vanilla sponge cake layers, a diced candied apple filling, and the creamiest European whipped cream frosting. It’s light as a cloud with just the right amount of sweetness!

Watch My Apple Cake Video Tutorial

Watch my YouTube apple cake video tutorial for step-by-step instructions and see how I put together this incredible fall dessert. Plus, get more tips for the recipe. Want to stay up to date on my newest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.

Ingredients for Easy Apple Cake Recipe

Here are my tips for the main ingredients you’ll need for my European Apple Cake recipe. Find the full list of ingredients with instructions in the printable recipe card below.

• Eggs – for making sponge cake. Room temperature eggs will work best, but cold eggs from the fridge won’t ruin the recipe either!
• White Granulated Sugar – this basic sugar works best for this recipe.
• All Purpose Flour & Almond Flour – this combination of regular and nut flour yields the most delicate sponge cake.
• Vanilla Extract
• Apples – I prefer to use sweet, crispy apples for the cake filling. Some varieties include Honey Crispy, Gala, and/or Fuji.
• Cream Cheese – soften the cheese at room temperature while the cake layers are cooling. Mascarpone cheese can also be used but does not need to be softened.
• Sour Cream – I recommend using a full-fat sour cream as it works best for frosting.
• Sweetened Condensed Milk – for making frosting.
• Heavy Whipping Cream – it’s crucial that the cream is very cold!! Try placing it into the freezer for 10 minutes right before using for the best results.

How to Make a Basic Sponge Cake

Me European Apple Cake is made with a classic European sponge cake recipe. This vanilla cake recipe has been in my family for over three decades and it’s the only one I use! Check out my ‘Sponge Cake Recipe’ video tutorial for more details.

1. Start by preheating the oven to 350°F. Line the bottom of two, 8-inch cake pans with parchment paper, leaving the sides ungreased.
2. Place the eggs, sugar, and vanilla into a stand mixer bowl. Whisk on high speed for 7 to 10 minutes, until the eggs are very fluffy and almost white in color. If you don’t have a stand mixer, this step will take a little longer.
3. In a separate bowl, combine the all-purpose flour, almond flour, and baking powder. Sift the dry ingredients into the egg mixture in thirds, folding very gently but thoroughly using a spatula. Fold from the bottom of the bowl to ensure all the flour is incorporated.
4. Divide the batter between the two pans; use a kitchen scale for accuracy. Bake the cake layers on the middle rack at 350°F for 22 to 24 minutes, until the tops of the cakes are golden brown.
5. Remove the cakes from the oven and while the layers are still hot, carefully run a knife along the edges to release the cake from the pan. Gently invert onto a wire rack, remove the parchment paper, and allow the cake layers to cool completely.

Preparing the Apple Filling

With the sponge cake baking, you can begin making the filling. Both the filling and the cake need to cool completely before you can assemble the cake, so it’s a good idea to make these together.

1. Peel and finely diced the apples, then place them into a saucepan or deep sauté pan. Add the water and sugar and stir.
2. Cook the apples covered over medium heat, bringing them to a simmer. Cook them covered for about 7 to 8 minutes, then remove the lid and continue to cook until the apples are tender and syrupy. Total cooking time is approximately 18 to 22 minutes, depending on apple variety.
3. If all the water evaporates from the pan but the apples are not yet tender, add more water and continue to cook.
4. Set aside this filling and allow it to cool completely. It can also be made ahead of time.

Making European Whipped Cream Frosting

This delicate and fluffy European Apple Cake needs an equally delicate and fluffy frosting! And I can’t think of a better one than my European whipped cream frosting. It’s a creamy, not-so-sweet frosting that complements this cake perfectly.

1. Prepare the frosting once the cake layers and filling have cooled. Place the softened cream cheese into a medium bowl, then use a mixer to beat the cheese for a few minutes, until it’s creamy and smooth.
2. Next, add in the vanilla, sour cream, and sweetened condensed milk. If you want a sweeter frosting, add the optional powdered sugar. Beat again for a few minutes, until the mixture is thick and creamy. Set this aside.
3. Pour the chilled heavy cream into a separate bowl and whisk until it reaches stiff peaks, about 5 to 6 minutes. Start out at a slow speed and gradually increase the speed as the cream thickens.
4. Add the cream cheese mixture to the whipped cream and whisk for a minute or two, just until the frosting is thick and fluffy.
5. Keep this frosting refrigerated and chilled. If the frosting becomes too soft or runny, place the entire bowl into the refrigerator for 1 hour, then whisk again.

How to Make a European Apple Cake

Once the sponge cake layers and the filling are cooled, it’s time to assemble this delicious apple cake!

1. To assemble the cake, first use a long, serrated knife to split the sponge cake layers in half, creating 4 layers total. I recommend using the bottom half of the layers for the bottom and top of the cake.
2. Use a pastry brush to lightly soak each cake layer with the 1/3 cup of heavy cream.
3. To assemble the cake, add a generous amount of whipped cream frosting onto each cake layer, followed by a quarter of the apple filling. You’ll use ¼ of the filling between each layer and the remaining ¼ for topping the cake. Stack the layers evenly and gently.
4. Frost the outside of the cake with a crumb-coat layer of frosting, sealing the edges. Refrigerate the cake and your bowl of frosting for 20 minutes.
5. Once chilled, apply a thick layer of frosting all over the cake, smoothing it with off-set or cake spatula.
6. If desired, melt a handful of chocolate melts into the microwave. Transfer the chocolate into a small plastic bag, cut off a tiny tip off the corner, and drizzle over the top of the cake.
7. Transfer the remaining frosting into a pastry bag tipped with a star tip; I used Ateco #847. Pipe dollops of frosting onto the cake, then garnish with the remaining candied apple filling.

Storing the Cake & More Tips

I recommend refrigerating the cake for at least 4 hours or overnight for the best results. This will allow the frosting to set nicely and for the sponge cake to soften.

Want to make this cake over several days or ahead of time?

• The sponge cake can be prepared up to 1 week in advance. Simply allow the layers to cool, wrap them in two layers of plastic wrap, and place into the freezer.
• The candied apple filling can also be prepared ahead of time. Keep the filling stored in the fridge for up to 1 week.
• I highly recommend making and using the frosting immediately.

More Recipes to Try!

Enjoyed this incredible and delicious apple cake recipe? Check out some of my other apple recipes and European cake recipes your sure to enjoy!

• Golden Key Caramel Pecan Cake with caramel frosting
• Honey Cake with walnuts, prunes, and European whipped cream
• Easy Apple Streusel Cake sweetened with maple syrup
• The Best Apple Pie Cinnamon Rolls with cream cheese icing
• Caramel Apple Pie Cheesecake with whipped cream