Introduction
The aroma of apples and cinnamon swirling together in a warm kitchen—it’s honestly one of my favorite signs that autumn’s here. Picture this: you pull a golden, tender sheet cake from the oven, and that first slice is bursting with juicy apple chunks, a hint of brown sugar, and the kind of moist crumb that makes you close your eyes in bliss. My apple cinnamon sheet cake recipe started as a happy accident when I had way too many apples from the orchard (you know how those apple-picking trips go—one minute you’re filling a basket, the next you’ve got enough fruit to feed a small army).
I’ve made this cake at least a dozen times, tweaking the recipe each go-round, and it’s become the sort of treat people ask for every fall. If you’re anything like me, you want a dessert that’s easy to pull together but still feels special, especially when the weather gets crisp and everyone’s craving something cozy. That’s exactly what you get here—a simple apple cinnamon sheet cake that’s moist, packed with flavor, and basically foolproof.
Whether you’re baking for your family, bringing something to a potluck, or just want an excuse to use up those apples sitting on your counter, this recipe delivers. It’s especially perfect for busy folks who want big flavor without fuss. So if you’ve ever wondered how to make a cake that screams fall, is loaded with apples, and has a texture that stays soft for days, my apple cinnamon sheet cake is it. Let’s dig in!
Why You’ll Love This Recipe
I’ve baked dozens of cakes, and this apple cinnamon sheet cake stands out every time. It’s not just about the taste—though, don’t get me wrong, it’s unbelievably good—but also the way it fits into real life. Here’s why you’ll find yourself coming back to this recipe:
- Quick & Easy: Comes together in under an hour (including baking time). Perfect for last-minute gatherings or when you just want something sweet without a ton of prep.
- Simple Ingredients: No need for a fancy grocery haul. Most of what you need is probably in your pantry right now.
- Perfect for Any Occasion: Whether it’s a cozy Sunday brunch, a fall birthday, Thanksgiving dessert table, or a school bake sale, this cake fits right in.
- Crowd-Pleaser: Kids love it, grandparents love it, and honestly, even picky eaters come back for seconds. It’s got a soft, moist crumb and just the right amount of spice.
- Unbelievably Delicious: The blend of fresh apples and cinnamon gives it a comforting, nostalgic flavor. The cake is moist, not dense, with juicy apple bites in every forkful.
What makes my apple cinnamon sheet cake different? Two things: I use a mix of brown sugar and granulated sugar for depth, and I don’t skimp on apples. You get real chunks throughout, not just a hint. Plus, a splash of buttermilk (or yogurt) keeps it incredibly tender. I’ve tested everything from the mixing method to the pan size, so you get reliable, bakery-quality results every time.
Let’s face it—life gets hectic. This cake is your secret weapon for when you need something satisfying, comforting, and impressive… without spending all day in the kitchen. I promise, once you taste it, you’ll understand why it’s earned a permanent spot in my fall baking rotation.
Ingredients Needed
This apple cinnamon sheet cake recipe relies on classic, wholesome ingredients to create a moist, flavorful dessert that feels both homey and special. Most are pantry staples, and I’ve included notes for easy swaps if you need them.
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For the Cake Batter:
- All-purpose flour – 2 1/2 cups (320g) (gives structure and a tender crumb)
- Baking powder – 2 teaspoons (for lift)
- Baking soda – 1/2 teaspoon (helps with rise and keeps it moist)
- Salt – 1/2 teaspoon (balances sweetness)
- Ground cinnamon – 2 teaspoons (the star spice!)
- Ground nutmeg – 1/2 teaspoon (optional, adds warmth)
- Unsalted butter – 1/2 cup (115g), melted and cooled (adds richness)
- Granulated sugar – 3/4 cup (150g) (for sweetness and structure)
- Light brown sugar – 3/4 cup (150g) (for flavor depth and moisture)
- Large eggs – 2, room temperature (binds everything)
- Vanilla extract – 2 teaspoons (for aroma)
- Buttermilk – 1 cup (240ml) OR plain yogurt (for tang and tenderness; use dairy-free if needed)
- Fresh apples – 2 cups (300g), peeled and diced (about 2 large apples; Granny Smith or Honeycrisp work best)
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Optional Topping:
- Coarse sugar or turbinado sugar – 2 tablespoons (for crunch)
- Extra cinnamon – for dusting
Ingredient Notes & Substitutions:
- If you’re gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend like King Arthur or Bob’s Red Mill.
- Don’t have buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice—let it sit for 5 minutes.
- Prefer less sugar? Reduce both sugars by 1/4 cup each—the cake will still be moist, just a tad less sweet.
- If apples are out of season, use pears or even chopped plums for a twist.
- Want extra apple flavor? Toss your diced apples with a pinch of cinnamon and brown sugar before folding into the batter.
I usually grab Honeycrisp apples because they stay firm and flavorful after baking, but Granny Smith is a classic for tartness. For the cinnamon, I love Saigon cinnamon for its bold taste. If you’re using pre-ground spices, check the expiration date—fresh spices make a difference.
Equipment Needed
- 13×9-inch sheet pan (standard size; you can use metal or glass)
- Large mixing bowl (for combining dry ingredients)
- Medium mixing bowl (for wet ingredients)
- Whisk (for mixing batter)
- Rubber spatula (to fold in apples and scrape the bowl)
- Measuring cups and spoons (accuracy counts for baking!)
- Apple peeler and corer (optional, but makes prep faster)
- Cooling rack (for quick cooling)
If you don’t have a 13×9-inch pan, you can use two 8-inch round pans or a rimmed half-sheet pan—just adjust the baking time (it’ll be thinner and bake faster). I’ve baked this cake in a glass Pyrex pan and a metal pan. Metal gives a slightly crispier edge, while glass keeps it moister in the center. Both work—just keep an eye on the bake.
Quick tip: If your rubber spatula starts sticking, rub a little oil on it before folding in the apples. And honestly, if you’re on a budget, a basic whisk and a sturdy mixing bowl get the job done—no need for a fancy stand mixer here.
Preparation Method
- Prep the Pan and Apples: Grease a 13×9-inch sheet pan with butter or nonstick spray. Preheat your oven to 350°F (175°C). Peel, core, and dice apples into small cubes (about 1/2-inch). Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together 2 1/2 cups (320g) flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, and 1/2 teaspoon nutmeg. Make sure everything’s well incorporated—sometimes cinnamon clumps, so watch for that.
- Combine Wet Ingredients: In a medium bowl, whisk 1/2 cup (115g) melted butter with 3/4 cup (150g) granulated sugar and 3/4 cup (150g) brown sugar. Add 2 large eggs and 2 teaspoons vanilla extract; mix until smooth and glossy. Pour in 1 cup (240ml) buttermilk, stirring gently.
- Combine Wet and Dry: Pour wet ingredients into the dry ingredients. Use a whisk or spatula to gently fold until just combined—don’t overmix, or the cake will be tough. The batter might look a little thick, but that’s perfect.
- Add Apples: Fold in 2 cups (300g) diced apples. Try to distribute them evenly so each slice gets a good amount. If the batter stiffens up, just keep folding—it’ll loosen as the apples release moisture.
- Pour and Smooth: Scrape batter into the prepared pan. Use your spatula to gently spread it out to the edges. If desired, sprinkle 2 tablespoons coarse sugar and a dusting of cinnamon over the top for extra crunch and aroma.
- Bake: Place in the center of the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs). If your oven runs hot, start checking at 30 minutes. The cake should be golden brown and smell amazing.
- Cool: Remove from oven and let cool in the pan for 15 minutes, then transfer to a cooling rack (if you can). If you leave it in the pan, it’ll stay moist—just don’t cover it until it’s fully cool, or you’ll get sogginess.
- Slice and Serve: Cut into squares or rectangles. Serve warm or at room temperature. If you want to get fancy, dust with powdered sugar or drizzle a simple glaze (mix 1/2 cup powdered sugar with 1 tablespoon milk).
Troubleshooting: If the cake looks too dark before it’s cooked through, tent loosely with foil. If apples sink, try tossing them with a tablespoon of flour before adding to the batter. For a lighter texture, don’t overmix after adding wet ingredients—just barely combine.
Personal tip: I like to chop the apples pretty small so they soften perfectly and don’t weigh down the batter. Sometimes, I even leave the peel on for extra texture—totally up to you!
Cooking Tips & Techniques
I’ve learned a few tricks (sometimes the hard way) over years of baking this apple cinnamon sheet cake. Here are my top tips so you can avoid my mistakes and get perfect results every time.
- Don’t Overmix: Once you combine the wet and dry, gently fold just until no streaks remain. Overmixing leads to a dense, tough cake—trust me, I’ve been there.
- Apple Prep: Dice apples evenly so they cook at the same rate. If you use big chunks, some pieces stay crunchy while others get mushy. I learned this after a batch with giant apple wedges (not ideal).
- Spice It Right: Taste your cinnamon! If it’s old, use a bit more. Fresh spice makes a huge flavor difference.
- Pan Choice: Metal pans brown the edges more, glass pans keep things extra moist. Either works, but adjust bake time if switching.
- Testing for Doneness: The toothpick test is classic, but I also gently press the center—if it springs back, it’s done. If it leaves an indentation, give it a few more minutes.
- Multitasking: While the cake bakes, whip up a glaze or prep coffee for serving. Efficiency wins!
- Consistency: If you want every batch to turn out the same, weigh your flour instead of scooping. It’s a simple trick but really does work wonders.
One thing I’ll never forget—the time I forgot salt. The cake tasted flat, no matter how much cinnamon was in there. Always double-check your ingredient list before mixing!
Finally, for an extra moist cake, don’t skip the buttermilk or yogurt. It’s the secret to that tender, almost creamy texture. And if you end up with leftovers, wrapping slices in foil keeps them from drying out.
Variations & Adaptations
If you love experimenting (like I do), this apple cinnamon sheet cake is a great base for all sorts of tasty twists. Here are a few of my favorite variations:
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking mix. I’ve tried King Arthur’s blend with success—just add an extra tablespoon of liquid if the batter looks dry.
- Vegan Version: Use plant-based butter, dairy-free yogurt, and replace eggs with 1/2 cup unsweetened applesauce. The cake stays moist and flavorful!
- Nuts & Add-Ins: Stir in 1/2 cup chopped walnuts, pecans, or raisins before baking. My family loves the crunch from walnuts, especially paired with apples.
- Fall Spices: For extra warmth, add 1/4 teaspoon ground ginger or cloves. Perfect for chilly days.
- Fruit Swaps: Use pears, plums, or even peaches if apples are out of season. Each fruit gives the cake a unique twist.
Adjust for different cooking methods: If you want thicker slices, bake in a smaller pan (like 9×9-inch) and extend bake time a bit. For thinner, snack-style bars, use a larger sheet pan—just watch for quicker cooking.
Allergy notes: If you’re nut-free, skip the nuts entirely. For dairy-free, stick with plant-based options. One time, I swapped apples for pears and added a handful of dried cranberries—turned out surprisingly festive and colorful!
Serving & Storage Suggestions
Honestly, there’s something magical about serving apple cinnamon sheet cake warm, straight from the oven. The cake is soft, the apples are tender, and the cinnamon aroma fills the room. If you want to impress, dust with powdered sugar or drizzle a simple glaze (mix powdered sugar and milk for a quick finish).
I love pairing slices with a scoop of vanilla ice cream or a dollop of whipped cream. For drinks, hot coffee, chai, or apple cider are all perfect companions. If you’re hosting brunch, serve alongside scrambled eggs or a savory quiche for balance.
For storing: Let cake cool completely, then cover tightly with foil or plastic wrap. It’ll stay fresh at room temperature for 2 days. For longer storage, refrigerate up to 5 days or freeze individual slices for up to 2 months. To reheat, microwave for 10-20 seconds or warm in a 300°F (150°C) oven for 5 minutes—brings back that just-baked taste!
Flavor actually deepens after a day, so leftovers are even better. If the top softens, pop under the broiler for a minute to revive the crunchy sugar crust.
Nutritional Information & Benefits
Each slice of apple cinnamon sheet cake (based on 15 servings) packs approximately 220 calories, 6g fat, 38g carbs, and 3g protein. Apples provide vitamin C, fiber, and natural sweetness, while cinnamon offers a boost of antioxidants.
If you use whole wheat flour or add walnuts, you’ll up the fiber and healthy fats. The cake is nut-free unless you add extras, and can easily be made gluten-free or dairy-free for different dietary needs. Eggs and dairy are present in the base recipe—watch for allergies.
From a wellness perspective, I love that this cake isn’t overloaded with sugar and uses fresh fruit for flavor. It’s a treat, but one you can feel good about sharing—especially with wholesome swaps.
Conclusion
If you’re craving a cozy, crowd-pleasing dessert that’s as easy as it is delicious, this apple cinnamon sheet cake recipe is definitely worth baking. The moist, tender crumb, juicy apples, and warm cinnamon flavor make it a go-to for fall (and honestly, any time you want comfort in cake form).
Don’t be afraid to make it your own—play with spices, swap fruits, or add a crunchy topping. That’s the beauty of baking at home! Personally, I love how this cake brings everyone together, whether it’s family breakfast or a holiday dinner.
If you try this recipe, I’d love to hear how it turns out! Drop a comment below with your tweaks and share your photos—there’s nothing better than seeing a classic cake get a personal spin. Happy baking!
FAQs
Can I make apple cinnamon sheet cake ahead of time?
Absolutely! Bake the cake up to 2 days ahead. Store covered at room temperature, and it stays moist. For longer, freeze slices and thaw as needed.
What are the best apples for this recipe?
Granny Smith and Honeycrisp are my favorites—they hold their shape and provide great flavor. Fuji and Braeburn work too, if you prefer sweeter apples.
Can I use whole wheat flour instead of all-purpose?
Yes! Substitute half or all of the flour for whole wheat. The cake will be a little denser but still delicious and hearty.
How do I know when the cake is done?
Insert a toothpick in the center—it should come out clean or with a few moist crumbs. The top should be golden and spring back when pressed lightly.
Is this recipe nut-free?
The base recipe is nut-free. You can add nuts for crunch, but they’re totally optional. Skip them if you have allergies—no problem!
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Apple Cinnamon Sheet Cake
- Total Time: 1 hour
- Yield: 15 servings 1x
Description
This easy apple cinnamon sheet cake is a moist, tender fall dessert packed with juicy apple chunks and warm spices. Perfect for gatherings, potlucks, or cozy family nights, it comes together quickly and stays soft for days.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk OR plain yogurt
- 2 cups fresh apples, peeled and diced (about 2 large apples; Granny Smith or Honeycrisp recommended)
- 2 tablespoons coarse sugar or turbinado sugar (optional, for topping)
- Extra cinnamon for dusting (optional)
Instructions
- Grease a 13×9-inch sheet pan with butter or nonstick spray. Preheat oven to 350°F (175°C). Peel, core, and dice apples into small cubes (about 1/2-inch). Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a medium bowl, whisk melted butter with granulated sugar and brown sugar. Add eggs and vanilla extract; mix until smooth. Stir in buttermilk or yogurt.
- Pour wet ingredients into dry ingredients. Gently fold with a whisk or spatula until just combined; do not overmix.
- Fold in diced apples, distributing evenly throughout the batter.
- Scrape batter into prepared pan and spread evenly. Sprinkle coarse sugar and a dusting of cinnamon over the top if desired.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 30 minutes if your oven runs hot.
- Let cool in the pan for 15 minutes, then transfer to a cooling rack. Allow to cool completely before covering.
- Slice into squares or rectangles. Serve warm or at room temperature. Optionally, dust with powdered sugar or drizzle with a simple glaze (mix 1/2 cup powdered sugar with 1 tablespoon milk).
Notes
For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and yogurt. Toss apples with cinnamon and brown sugar for extra flavor. Do not overmix batter for a tender crumb. If apples sink, toss with a tablespoon of flour before adding. Cake can be made ahead and stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 2 months. Add nuts, raisins, or swap apples for pears/plums for variations.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/15 of cake)
- Calories: 220
- Sugar: 22
- Sodium: 160
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: apple cake, cinnamon cake, fall dessert, sheet cake, easy cake, moist cake, apple cinnamon, autumn baking, potluck dessert, crowd-pleaser
