Apple Cinnamon Sheet Cake

This apple cinnamon sheet cake is the kind of cozy dessert that feels like fall in every bite, but truthfully, I make it all year round. It’s packed with juicy apples, warm spices, and topped with a luscious glaze or frosting—whichever you prefer. The best part? It’s super simple to whip up, and because it’s baked in a sheet pan, it’s perfect for feeding a crowd without the fuss of layer cakes or fussy decorations.

I love how this cake brings together soft, tender crumb with little bites of cinnamon-kissed apples throughout. It’s the kind of recipe you’ll turn to when you want something easy but impressive—whether you’re hosting a casual get-together, heading to a potluck, or just craving something sweet after dinner. It’s low-effort but high reward, and that’s a win in my book.

Let’s be real: sheet cakes are underrated. They’re quick, bake evenly, and serve neatly, which makes them ideal for parties and holiday gatherings. But what really makes this one shine is the combination of tart apples, cozy cinnamon, and a buttery batter that’s not too sweet. Every slice delivers just the right amount of spice and fruit, and it smells absolutely heavenly while it bakes.

You can serve this warm with a scoop of vanilla ice cream or let it cool completely and drizzle a cream cheese glaze over the top. Either way, it’s a cake that hits all the right notes—comforting, delicious, and ridiculously easy to make. Let’s dive into how you can bring this to life in your own kitchen.

Why You’ll Love It

• Simple, One-Pan Wonder: No need for multiple layers or fancy tools—just mix, pour into a sheet pan, and bake. It’s straightforward and stress-free.
• Perfectly Spiced: The combination of cinnamon, nutmeg, and juicy apples creates that warm, comforting flavor we all crave—especially during the cooler months.
• Crowd-Friendly: This sheet cake makes enough to share, so it’s ideal for potlucks, family dinners, or casual get-togethers.
• Moist and Tender Texture: Thanks to the fresh apples and just the right balance of wet and dry ingredients, every bite stays soft and flavorful without being too dense.
• Customizable Toppings: Whether you go for a dusting of powdered sugar, a drizzle of glaze, or a thick layer of cream cheese frosting, it adapts to your mood and occasion.

Ingredient List

For the Cake

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk (or milk with 1 tablespoon lemon juice)
• 2 cups peeled and diced apples (about 2 medium apples)

For the Glaze (optional)

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Ingredient Notes

• I always use fresh Granny Smith apples for their tartness and firm texture—it balances the sweetness perfectly.
• Don’t skip the brown sugar; it adds a rich, caramel-like depth to the cake.
• Buttermilk keeps the cake tender and moist, but if you don’t have any, milk with lemon juice or vinegar works just as well.
• Using fresh spices (cinnamon and nutmeg) really amps up the flavor—pre-ground is fine but fresh is best.
• The glaze is optional but adds a nice touch of sweetness and makes the cake look extra inviting.

Kitchen Equipment Needed

• 9×13-inch sheet pan – Perfect size for even baking and easy slicing.
• Mixing bowls – For combining dry and wet ingredients separately.
• Electric mixer or hand whisk – Makes mixing the batter smooth and effortless (I prefer a hand mixer for quick cleanup).
• Measuring cups and spoons – For accurate ingredient portions.
• Peeler and knife – To peel and dice the apples evenly.
• Spatula – Great for folding in the apples without overmixing.
• Cooling rack – To let the cake cool evenly before glazing or serving.
• Small bowl and whisk – For mixing the glaze smoothly.

Instructions

1. Prepare Your Ingredients

• Preheat your oven to 350°F (175°C).
• Grease your 9×13-inch sheet pan with butter or non-stick spray and set aside.
• Peel and dice your apples into small, even pieces (about ½-inch cubes). This ensures they bake evenly throughout the cake.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
• Whisking well helps distribute the spices and leavening agents evenly for a balanced flavor and proper rise.

3. Cream the Butter and Sugars

• In a large bowl, use an electric mixer or hand whisk to cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-4 minutes on medium speed.
• Pro tip: Scrape down the sides of the bowl occasionally to ensure everything gets mixed evenly.

4. Add the Eggs and Vanilla

• Crack in the eggs one at a time, mixing well after each addition so they fully incorporate.
• Stir in the vanilla extract until combined.

5. Combine Wet and Dry Ingredients

• Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
• Mix gently after each addition just until combined—avoid overmixing, or your cake might turn out dense.
• Pro tip: Use a spatula to fold in the last bits of flour to keep the batter light and airy.

6. Fold in the Apples

• Gently fold the diced apples into the batter using a spatula, ensuring they’re evenly distributed.
• Be careful not to overmix here to avoid bruising the apples and turning the batter too dense.

7. Bake the Cake

• Pour the batter evenly into the prepared sheet pan and smooth the top with a spatula.
• Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
• Pro tip: Start checking at 30 minutes to avoid overbaking, as oven temperatures can vary.

8. Cool and Glaze

• Allow the cake to cool completely on a wire rack before glazing. This helps the glaze set properly and prevents it from melting into the cake.
• To make the glaze, whisk powdered sugar, milk, and vanilla together in a small bowl until smooth.
• Drizzle the glaze evenly over the cooled cake.

9. Serve and Enjoy!

• Slice into squares and serve as is, or add a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Tips and Tricks for Success

• Use fresh, firm apples to avoid a soggy cake—Granny Smith or Honeycrisp work great.
• Don’t overmix the batter once the flour is added to keep the cake light and tender.
• Make sure your butter is softened but not melted for proper creaming with the sugars.
• Check the cake a few minutes before the suggested baking time; ovens vary and you don’t want it drying out.
• Let the cake cool completely before adding the glaze to prevent it from running off.
• For extra texture, sprinkle chopped walnuts or pecans on top before baking.

Ingredient Substitutions and Variations

• Substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar for a quick fix.
• Swap out the all-purpose flour for whole wheat pastry flour for a nuttier flavor and slightly denser texture.
• Use applesauce instead of some of the butter to reduce fat and add moisture.
• Add a teaspoon of ground ginger or cloves for a spicier twist.
• Replace the glaze with cream cheese frosting for a richer, tangy topping.
• Mix in raisins or dried cranberries for added sweetness and chewiness.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or whipped cream for a classic cozy treat.
• I love drizzling a little extra maple syrup on top for added sweetness and warmth.
• Pair with a hot cup of coffee or chai tea—this cake and a warm drink are a match made in heaven!
• For a brunch twist, serve alongside scrambled eggs and fresh fruit to balance the sweetness.
• Toast leftover slices lightly and spread with butter or cream cheese for an easy breakfast or snack.

Storage and Reheating Instructions

• Store leftover cake in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap tightly and freeze for up to 2 months—thaw overnight in the fridge before serving.
• Reheat individual slices in the microwave for 15-20 seconds to warm through.
• To revive texture, warm slices in a toaster oven or oven at 300°F (150°C) for 5-7 minutes.
• If glazed, add a fresh drizzle of glaze after reheating for best flavor and appearance.

Frequently Asked Questions

Can I use other types of apples for this cake?

Absolutely! While Granny Smith apples are great for their tartness, you can use Fuji, Honeycrisp, or Gala—just make sure they’re firm and not too soft.

What if I don’t have buttermilk?

No worries! Just mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and use it as a buttermilk substitute.

Can I make this cake gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend that’s suitable for baking. The texture might be slightly different but still delicious.

How do I store leftover cake?

Keep it in an airtight container at room temperature for up to 3 days or freeze it tightly wrapped for up to 2 months.

Can I add nuts or dried fruit?

Definitely! Chopped walnuts, pecans, or dried cranberries add great texture and flavor—just fold them in with the apples.

Is this cake good without the glaze?

For sure! The cake is moist and flavorful on its own, but the glaze adds a nice sweet finish if you want a little extra indulgence.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!