Decadent Chocolate Apple Cake Recipe for Moist Layer Cake

This Chocolate Apple Cake is a moist, easy-to-make treat that combines tender fresh apples, warm cinnamon and spice, and rich cocoa for a wonderfully cozy dessert. The apples become soft as the cake bakes while the chocolate flavor adds deep richness — a delicious fall favorite.

After making my Easy Apple Cake and seeing how popular it became, I wanted to create a chocolate version. As a longtime chocolate lover, this Chocolate Apple Cake quickly became one of my go-to autumn bakes.

Enjoy it with your morning coffee or as a comforting dessert. The recipe uses simple pantry ingredients and doesn’t require an electric mixer, making it approachable for bakers of all levels.

The aroma of cinnamon, nutmeg and cocoa as the cake bakes is irresistible — the perfect cozy scent for cool weather. Below are clear, step-by-step instructions so you can bake it with confidence.

Step by step instructions

Follow these steps to prepare and bake the Chocolate Apple Cake. You will need a 9×9 baking pan lined with parchment paper, three bowls, a spatula, and a whisk.

Step 1 – Prep. Preheat the oven to 350°F (180°C). Line a 9×9 baking pan with parchment paper. Peel (optional) and dice two medium apples into small cubes; set aside. In a small cup, mix 2 tablespoons white sugar with 1/4 teaspoon cinnamon for an optional topping.

Step 2 – Mix dry ingredients. In a medium bowl combine 1 2/3 cups all-purpose flour, 3 tablespoons sifted cocoa powder, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves, 2 teaspoons cornstarch, 1 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/4 teaspoon salt. Stir to blend and set aside.

Step 3 – Whisk the wet ingredients. In a large bowl whisk together 1/2 cup oil, 1/2 cup dark brown sugar, 1/2 cup white sugar, 2/3 cup unsweetened applesauce, 1 tablespoon vanilla extract, and 2 large room-temperature eggs until smooth, about 1–2 minutes.

Step 4 – Combine. Gently fold the dry ingredients into the wet ingredients with a spatula until just combined. Avoid over-mixing to keep the cake tender.

Step 5 – Add the apples. Fold the chopped apples into the batter a few times until evenly distributed; again, do not overwork the batter.

Step 6 – Transfer and bake. Spread the batter evenly in the prepared pan. If desired, sprinkle the cinnamon-sugar mixture on top for a sweet, slightly crunchy finish. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan, slice into squares, and serve warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

FAQ

How do I store this cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to one week. Bring to room temperature or warm briefly before serving for best texture.

Do I use unsweetened or sweetened applesauce?

Either will work. Unsweetened applesauce keeps added sugar lower and preserves the balance of flavors; sweetened applesauce will make the cake slightly sweeter.

What type of apples work best?

Tart apples like Granny Smith contrast nicely with the cake’s sweetness, but any firm baking apple you have on hand will work well.

Should I peel the apples?

Peeling is optional. Leaving the skins on adds texture and reduces prep time; peeled apples give a softer, more uniform crumb.

PS : If you enjoyed this recipe, please consider leaving a star review. I love to connect on Instagram and TikTok for more recipes and updates.