This rich German Apple Cake is a classic, but I’ve topped it with tangy, fluffy Buttermilk Frosting that sends it over the top!
Have I bored you silly with Apple recipes yet? No?
Well, this German Apple Cake is ACTUALLY the co-star in this recipe. It’s true.
I have to say the Buttermilk Frosting is the lead actor here. You all know how I feel about my frosting…and to wholeheartedly admit that I have a new favorite…well, I feel like you guys should all take note.
The cake is loaded with apples, cinnamon…all the delicious players that go into an apple cake. And yes, for those of you heathens who “don’t like frosting” you can eat this cake nekkid.
Even a light coating of powdered sugar would be sufficient. But. BUT. If you want to take your life to the next level I urge you to make this frosting and slather it all up on this cake…and then on everything else in your life.
Let’s talk details…
Apples. Obvi.
Chop them. Duh.
Mix them in your batter.
Bake.
Sigh, so pretty.
Then get to the important part. The frosting. The whipped, tangy, buttery, rich love of my life.
Adding buttermilk into this buttercream frosting adds a slight tang that will have you dipping your spoon into again and again.
I am mildly obsessed if you haven’t noticed.
Make the cake, yes, but definitely make the frosting.
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German Apple Cake with Fluffy Buttermilk Frosting
Ingredients
- 1 cup vegetable oil
- 2 eggs
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 2 cups flour
- 4 Granny Smith apples sliced and diced
Frosting
- 1 cup unsalted butter, room temperature
- 1/2 teaspoon kosher salt (if using salted butter omit)
- 3 cups powdered sugar
- 2 tablespoons buttermilk
Instructions
- Preheat the oven to 350°F/175°C
- Spray a 9×13 pan with baking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment combine oil, eggs, sugar and vanilla. Beat on medium speed for 2 minutes until pale in color and creamy.
- Add in the cinnamon, salt and baking soda and mix until combined.
- Turn the mixer to low and add in the flour, mixing until just incorporated.
- Stir in the apples.
- Pour the batter into your prepared pan and bake for 40-45 minutes until the cake is set and a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
Frosting
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter, salt and sugar together until combined. Add in the buttermilk and continue mixing until fluffy, about 2 minutes.
- Spread on the cooled cake.
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Helpful tip… Out of buttermilk?
I would add some chopped walnuts with the apples and on top of frosting.
After adding the flour, I couldn’t even stir it. Wet my hands to press it in the pan. I followed the exact directions so y wondered why it wasn’t pourable.
Mine was the same way! I’m not sure what I did wrong….anyone else have this experience? And if so, did you figure out why?
Can you substitute Splenda for the sugar?
I wish it didn’t call for so much butter! Also, I noticed no vanilla in the recipe. The buttermilk must serve as the flavor
I made this today without the frosting. I used gluten free flour. Baked it for 45 minutes. It is very moist and a little greasy and way too sweet. I will make it again and cut the sugar in half and replace 1/2 the oil with apple sauce. The frosting sounds yummy but I can imagine adding more sweet to this already overly sweet cake.
How is the buttermilk frosting in comparison to cream cheese frosting? I wondered if they might taste similar due to the tang factor.
very similar! Both would be great!
I made this recipe today and it was delicious. I normally don’t like pieces of fruit in my desserts so I diced the apples somewhat finely. The cake tastes a lot like carrot cake. It must be the cinnamon and the tangy frosting. Great autumn dessert that can double as a decadent breakfast on a cold Sunday morning.
Oh my gosh, I can’t handle how amazing this looks! And that buttermilk buttercream, wow! I will be making this as soon as I humanly can. 🙂
Hi Shelly – I rarely ‘comment’ but I just had to let you know I made this German Apple Cake today. Wow! It is WONDERFUL! and the Fluffy Buttermilk frosting? Oh my! Who needs cake? You just took a Vanilla Buttercream frosting to another level of delicioness! Genius! Can you tell I’m a fan?
Isn’t it the best? I don’t think I will ever make regular buttercream again!!
This looks amazeballz!!!
Can it be made with a hand mixer??
yes, just stir in the apples by hand, though!