Super Creamy Apple Pie Cake (More Apples Than Dough!)

This viral “more apples than dough” apple pie-cake hybrid has taken the internet by storm for good reason: it’s ridiculously easy, comes together in minutes, uses just one bowl, and delivers the creamiest, most apple-packed dessert you’ve ever tasted. Imagine a soft, custard-like vanilla cake that barely holds together an avalanche of tender, lemon-kissed apple slices. One bite and you’ll understand why millions have saved this recipe.

Ready in under an hour, no fancy equipment, no rolling pin, no pre-cooking the apples — just pure apple magic.

Serves: 8–10 | Prep: 15 minutes | Bake: 35–45 minutes | Total: ~1 hour

Ingredients

For the batter

2 large eggs (room temperature)
A pinch of fine salt
½ cup granulated sugar (100 g)
1 teaspoon vanilla sugar OR 1 teaspoon pure vanilla extract + an extra 1 tablespoon sugar
⅓ cup whole milk (100 ml) – room temperature or slightly warm
1 ½ tablespoons unsalted butter, melted and cooled (20 g)
Zest of 1 large lemon (about 1–2 teaspoons)
⅔ cup all-purpose wheat flour (80 g) – spoon & level, do not pack
1 teaspoon baking powder (5 g)

For the apples

4–5 medium apples (about 800–900 g total before peeling) – best varieties below
Juice of ½ lemon (about 2 tablespoons)

For dusting (optional but recommended)

Powdered sugar
Ground cinnamon or cinnamon-sugar mix

Best Apples for This Recipe

You want apples that hold their shape but become tender and release some juice:

Granny Smith (classic tart contrast)
Honeycrisp (sweet and juicy)
Pink Lady / Cripps Pink
Jonagold
Braeburn
Fuji (if you prefer sweeter)

Avoid Red Delicious or very soft varieties — they turn mushy.

Step-by-Step Instructions

Preheat & Prep
Set your oven to 180 °C (355 °F) — conventional (top + bottom heat) works best. Fan-assisted is okay at 170 °C (340 °F).
Grease a 20–22 cm (8–9 inch) springform pan very well with butter and line the bottom with parchment paper. This prevents sticking because of all the apple juices.
Prepare the Apples (do this first!)
Peel the apples, quarter them, remove the core, and slice very thinly — 1–2 mm (paper-thin). The thinner the slices, the softer and more luxurious the texture will be.
Place the slices in a large bowl and immediately toss with the juice of half a lemon. This prevents browning and adds a lovely bright note that balances the sweetness.
Make the Super Simple Batter
In a large mixing bowl, whisk the eggs, pinch of salt, granulated sugar, and vanilla sugar (or extract) for about 1–2 minutes until pale and slightly fluffy. You can do this by hand — no mixer needed.
Add the milk, melted butter, and lemon zest. Whisk until smooth.
Sift in the flour and baking powder (sifting prevents lumps). Gently fold with a whisk or spatula just until no dry streaks remain. The batter will be very thin — almost like crêpe batter. That’s exactly what you want!
Assemble the Magic
Pour about ⅓ of the batter into the prepared pan and spread it evenly.
Arrange a single layer of apple slices over the batter — slightly overlapping is fine.
Pour another ⅓ of batter over the apples (it won’t cover completely — that’s okay).
Add the rest of the apples in an even layer, piling them high — they will shrink while baking. Gently press them down.
Finally, pour the remaining batter on top. Use a spatula to spread it as much as possible; it will seep down between the apples during baking.
Bake
Place in the middle of the preheated oven and bake for 35–45 minutes.
At 35 minutes, check: the top should be golden, the edges slightly caramelized, and a toothpick inserted in the center should come out clean or with moist crumbs (not wet batter). If the top browns too quickly, loosely cover with foil after 30 minutes.
The Hardest Part — Waiting
Remove from the oven and let cool in the pan for 15–20 minutes. The cake is extremely delicate while hot. Run a thin knife around the edge, then release the springform ring. Let cool almost completely before transferring to a plate (use a second plate to flip it if needed).
Serve
Dust generously with powdered sugar. For extra indulgence, sprinkle cinnamon or cinnamon-sugar on top. Serve slightly warm or at room temperature with vanilla ice cream, whipped cream, or crème fraîche.

Storage

Room temperature: 1 day (covered)
Refrigerator: up to 4 days (flavors actually improve on day 2!)
Freezer: wrap individual slices well — up to 2 months. Reheat in microwave or oven.

Why This Recipe Went Viral

Insane apple-to-cake ratio — almost 1 kg of apples vs. 80 g flour.
The thin batter creeps between the apple slices and sets into a creamy, almost custard-like texture.
No pre-cooking apples, no separate filling, no blind-baking — truly one-bowl, 15-minute prep.
Naturally gluten-light and can be made gluten-free by swapping 1:1 flour.
Budget-friendly and uses pantry staples.

Variations & Upgrades

Cinnamon lovers: add ½ teaspoon ground cinnamon to the batter.
Almond version: replace 20 g flour with finely ground almonds + a few drops almond extract.
Caramelized top: 5 minutes before the end, sprinkle 1–2 tablespoons brown sugar on top and broil briefly.
Boozy twist: soak apples in 2 tablespoons calvados or rum for 10 minutes.
Streusel topping: mix 30 g cold butter + 40 g flour + 30 g sugar and crumble on top before baking.

Frequently Asked Questions

Q: My cake came out too wet in the middle. What happened?
A: Likely too thick apple slices or under-baking. Slice apples paper-thin and bake until a toothpick comes out clean.

Q: Can I use a larger pan?
A: Yes, a 24 cm pan works — the cake will be thinner and bake faster (30–35 min).

Q: Can I make it dairy-free?
A: Yes — use plant milk and neutral oil instead of butter.

Q: My apples browned before I finished slicing. Help!
A: Work quickly and toss with lemon juice immediately. You can also slice directly into a bowl of water + lemon juice, then drain well.

Q: Can I double the recipe?
A: Absolutely — use a 26–28 cm pan or two 20 cm pans. Baking time increases by 5–10 minutes.

Final Thoughts

This is not a classic American apple pie and not quite a French tart Tatin — it’s something uniquely wonderful in between. The contrast of barely-there creamy cake and heaps of soft, lemony apples is downright addictive. Once you make it the first time, you’ll find yourself buying extra apples every week just to have an excuse to bake it again.

Enjoy every single creamy, apple-loaded bite!