The sweet scent of apples and cinnamon baking in my kitchen always brings a smile—it’s like wrapping your home in a warm hug. I remember pulling this apple cinnamon sheet cake from the oven one chilly autumn evening, steam curling up and filling the air with nostalgia. There’s something magical about the way simple ingredients transform into a dessert that feels tailor-made for cozy gatherings. Honestly, this cake is my go-to whenever I want to share comfort—whether it’s a casual coffee catch-up or a big family brunch. You know, sometimes the best recipes come from a dash of improvisation and a sprinkle of memories. I first made this apple cinnamon sheet cake when I had surplus apples after a fall orchard visit; the result was so good, it quickly became a staple. As someone who’s baked this cake more times than I can count (and tweaked it along the way), I can say with confidence it’s easy, crowd-pleasing, and brings everyone together. If you love soft, tender cake packed with real fruit and a hint of spice, you’re in for a treat. Plus, this recipe is perfect for folks who want something fuss-free but show-stopping—no fancy layers or piping bags needed! Whether you’re baking for a holiday gathering, a potluck, or just because, this apple cinnamon sheet cake is sure to steal the show. And let’s face it, there’s nothing like sharing a slice with someone special while the leaves fall outside.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under an hour—perfect for last-minute dessert cravings or unexpected guests.
- Simple Ingredients: You probably have everything you need in your pantry and fridge right now. No need for a special store run!
- Perfect for Cozy Gatherings: Whether it’s a weekend brunch, a holiday dinner, or a casual get-together, this cake fits right in.
- Crowd-Pleaser: Kids love it, adults swoon over it, and it disappears faster than you expect. That cinnamon apple aroma is irresistible.
- Unbelievably Delicious: Moist, tender crumb. Juicy apple pieces in every bite. Cinnamon warmth. It’s classic comfort food, updated for today.
What sets this apple cinnamon sheet cake apart? I blend diced apples right into the batter—no chunky bites, just smooth, fruity moisture in every forkful. The cinnamon isn’t just sprinkled on top; it’s baked right in for full-bodied flavor. Sometimes, I even add a touch of nutmeg for extra depth (totally optional, but so good). It’s not just another apple cake—it’s my best version after plenty of taste tests and tweaks. My family calls it “the autumn celebration cake,” but honestly, I bake it all year. If you’ve ever wanted a dessert that feels homemade but looks bakery-worthy, this is it. You don’t need to be a pro baker—this recipe forgives little mistakes and always turns out lovely. Whether you’re serving it with coffee, tea, or a scoop of vanilla ice cream, it’s the kind of cake that brings people back for seconds. Comfort food, made simple and memorable.
Ingredients Needed
This apple cinnamon sheet cake is all about honest, wholesome ingredients that deliver big flavor with minimal fuss. You’ll find most of these items in your kitchen already, and they come together for a cake that’s tender, moist, and brimming with comforting spice. I’ve grouped the ingredients for clarity, so you can prep quickly and confidently.
- For the Cake Batter:
- 2 cups (250g) all-purpose flour (substitute with gluten-free blend if desired)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon (plus extra for topping, if you like)
- 1/4 teaspoon ground nutmeg (optional, adds depth)
- 1/2 cup (115g) unsalted butter, melted and cooled slightly (you can use dairy-free margarine)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed (adds softness and caramel flavor)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract (real vanilla makes a difference!)
- 1 cup (240ml) whole milk (or plant-based milk for dairy-free)
- 2 cups (250g) apples, peeled and diced small (about 2 medium apples; I prefer Granny Smith for tartness, but Honeycrisp is fantastic too)
- For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Optional Glaze:
- 1/2 cup (60g) powdered sugar
- 1-2 tablespoons milk (adjust for desired consistency)
- 1/4 teaspoon vanilla extract
I usually grab apples from my local farmer’s market—they’re fresher and juicier. If you need to save time, you can leave the skin on, but the texture will be slightly different (not a deal-breaker, though). For the spices, I trust [McCormick] brand—never lets me down. And yes, you can swap the sugars for coconut sugar or monk fruit sweetener if you want a lower-glycemic option. It’s super flexible, so don’t stress if you’re missing one thing—just use what you have. The cinnamon sugar topping is optional, but oh boy, does it make the cake sparkle!
Equipment Needed
- Sheet Pan: A 9×13-inch (23x33cm) baking pan works perfectly. If you only have a smaller pan, adjust the baking time (it’ll be thicker, so add 5-10 minutes).
- Mixing Bowls: At least two—one for dry and one for wet ingredients. Glass or stainless steel bowls are easiest to clean.
- Electric Mixer: Stand or hand mixer helps get the batter smooth, but a whisk will do if you’re feeling strong!
- Measuring Cups & Spoons: For accuracy—I’ve learned that guessing leads to unpredictable cakes (trust me, been there!).
- Spatula: Silicone is best for scraping every bit of batter.
- Peeler & Paring Knife: For prepping apples. If you don’t have a peeler, just slice off the skins with your knife—no biggie.
- Wire Rack: For cooling the cake evenly. If you don’t have one, let it cool in the pan on a heatproof surface.
I’ve used everything from fancy stand mixers to old-school wooden spoons for this cake. Cleanup is easy, and budget-friendly tools work just fine. Just keep your sheet pan in good shape—no warping, please! If you’re using nonstick pans, avoid metal spatulas to keep that coating strong. Honestly, you don’t need anything fancy—just a love of baking.
Preparation Method
- Preheat the Oven: Set your oven to 350°F (175°C). Grease your 9×13-inch baking pan with butter or nonstick spray. Line with parchment if you want easy removal.
- Prep the Apples: Peel and dice 2 medium apples into small cubes (about 1/4 inch). Aim for even pieces so every bite is balanced. If apples are extra juicy, blot with a paper towel—too much moisture can make the cake dense.
- Combine Dry Ingredients: In a large bowl, whisk together 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg (if using). Make sure everything’s evenly distributed; no clumps!
- Mix Wet Ingredients: In another bowl, whisk 1/2 cup melted butter, 1 cup granulated sugar, 1/2 cup brown sugar, 2 eggs, and 1 teaspoon vanilla. Whisk until smooth and creamy. Add 1 cup milk and mix gently.
- Combine Batter: Pour wet mixture into the dry ingredients. Mix gently with a spatula or electric mixer on low until just combined—don’t overmix, or the cake will be tough.
- Add Apples: Fold in diced apples using a spatula. The batter should look thick and speckled with apple pieces. If it seems too dry, add 1-2 tablespoons more milk. If it’s too runny, sprinkle a little flour.
- Pour and Smooth: Scrape the batter into your prepared pan and smooth evenly. Tap the pan on the counter to release air bubbles.
- Make Cinnamon Sugar Topping: Mix 2 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the batter (it’ll create a lovely crust).
- Bake: Place pan in oven and bake for 35-40 minutes. Check at 30 minutes—insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s done. If wet batter sticks, bake 5-10 minutes longer.
- Cool: Rest cake in the pan for 10 minutes, then transfer to a wire rack. Let it cool completely if you plan to glaze; otherwise, serve warm for extra coziness.
- Optional Glaze: Whisk 1/2 cup powdered sugar, 1-2 tablespoons milk, and 1/4 teaspoon vanilla until smooth. Drizzle over cooled cake. (If you glaze a warm cake, it’ll soak in—still delicious, just less pretty!)
- Slice & Serve: Cut into generous squares. The cake should be golden, soft, and fragrant. If edges look too dark, don’t worry—they’re actually the best part (crispy and caramelized!).
Tip: If you notice uneven browning, rotate the pan halfway through baking. Once, I forgot and ended up with a lopsided cake—still tasted amazing, but lesson learned! This cake is forgiving, so relax and enjoy the process.
Cooking Tips & Techniques
After a few rounds of testing (and more than a few messy counters), here are my top kitchen secrets for perfect apple cinnamon sheet cake every time.
- Don’t Overmix: Stir until just combined. Overworking the batter makes it chewy, not tender.
- Apple Choice Matters: Tart apples like Granny Smith hold their shape and balance the sweetness. Softer apples blend in for a more uniform texture.
- Room Temperature Ingredients: Bring eggs and milk to room temp before mixing—they blend in smoother, so your cake is fluffier.
- Cinnamon Layer: Sprinkle cinnamon sugar evenly, but don’t overload—too much makes the top gritty. I used to just dump it on, but now I go light and even.
- Test for Doneness: Every oven’s a little different. Start checking at 30 minutes and go in 5-minute increments. If you see cracks forming, that’s a good sign it’s nearly done.
- Let It Rest: Cooling helps the flavors settle and the texture firm up. I know it’s tempting to cut in right away (I’ve done it!), but patience pays off.
- Batch Cooking: If you’re doubling for a crowd, use two pans rather than one oversized pan—otherwise, the center stays gooey while the edges crisp up.
- Multitasking: While the cake bakes, prep coffee or assemble your toppings. Makes the cleanup go faster, too!
I’ve definitely had cakes come out too dense or too dry—usually from overmixing or using apples with too much moisture. If you notice your apples are extra juicy, just blot them a bit before folding in. These little tweaks make a big difference, trust me!
Variations & Adaptations
This apple cinnamon sheet cake is a blank canvas for creativity. I’ve made plenty of tweaks over the years—some were happy accidents, others planned for dietary needs or seasonal flavors. Here are some fun ideas to make it your own:
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend. Add 1/4 teaspoon xanthan gum for best texture.
- Vegan: Use dairy-free margarine, plant-based milk, and swap eggs for 1/2 cup applesauce or flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Spiced Variations: Add 1/2 teaspoon ground ginger or cardamom for extra warmth.
- Seasonal Fruit Twist: Replace half the apples with pears or fresh cranberries in winter. In summer, try diced peaches and a pinch of cinnamon.
- Nutty Crunch: Fold in 1/2 cup chopped walnuts or pecans for texture and richness.
- Low Sugar: Use coconut sugar or a natural sweetener blend—just keep ratios the same for moisture.
- Different Baking Methods: Make as muffins (bake 18-22 minutes) or a round cake (adjust time accordingly).
One of my favorite personal twists? Swapping half the butter for applesauce—keeps the cake extra moist and lowers the fat. It’s a hit every time! Don’t be afraid to experiment; this cake forgives a lot and rewards creativity.
Serving & Storage Suggestions
This apple cinnamon sheet cake is best served slightly warm, but it’s just as delicious at room temperature. I love slicing generous squares and serving them on a pretty platter with a dusting of powdered sugar. For gatherings, a scoop of vanilla ice cream or whipped cream on the side really makes it feel special. Pair with hot coffee, spiced tea, or even mulled cider for a true cozy vibe.
If you’ve got leftovers (I rarely do!), let the cake cool completely and store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days—the flavors deepen, and the texture stays moist. Want to freeze? Wrap individual slices tightly in plastic, then foil, and freeze up to 2 months. Thaw in the fridge overnight, then reheat gently in the microwave or oven at 300°F (150°C) for 10 minutes. Honestly, the spices get even better after a day or two!
Tip: If you’re reheating, cover with a damp paper towel to keep it soft. You can also toast slices lightly for crispy edges—so good with morning coffee.
Nutritional Information & Benefits
Each serving (about 1/12th of the sheet cake) contains approximately:
- Calories: 220
- Fat: 7g
- Carbs: 36g
- Protein: 3g
- Fiber: 2g
- Sugar: 20g
Apples bring fiber and vitamin C, while cinnamon adds antioxidants and a natural sweetness. The recipe can be made gluten-free and dairy-free, and it’s nut-free unless you add nuts as a variation. The cake is lower in fat if you use applesauce instead of butter. If you’re watching sugar, swap in a natural sweetener. Personally, I love how this cake feels indulgent but is made with real, wholesome ingredients—great for a balanced treat!
Conclusion
If you’re searching for the perfect easy dessert for cozy gatherings, this apple cinnamon sheet cake is the answer. It’s quick, comforting, and brings everyone together around the table—just what you want for sharing good times. Feel free to swap ingredients, adjust the spices, or add your own twist; it’s a forgiving recipe that always delivers. Honestly, I make this cake whenever I want to fill my house with warmth and smiles, and I hope you’ll love it as much as I do. Please drop a comment below if you try it or want to share your own adaptation—I love hearing new ideas! Share this with friends, pin it for later, and let’s keep the cozy baking tradition alive. Happy baking, and may your gatherings always be sweet!
Frequently Asked Questions
Can I make apple cinnamon sheet cake ahead of time?
Absolutely! Bake the cake, cool completely, and store covered at room temperature for up to 2 days. For longer storage, refrigerate or freeze as described above.
What kind of apples are best for this sheet cake?
I like Granny Smith for tartness and Honeycrisp for sweetness. Any crisp apple works—just avoid mushy varieties, which can make the cake soggy.
Can I make this cake gluten-free?
Yes! Use a 1:1 gluten-free flour blend and add a pinch of xanthan gum for best results. The cake stays moist and delicious.
How do I keep the cake moist?
Avoid overbaking, and make sure to measure ingredients accurately. Adding a bit of applesauce or using brown sugar helps lock in moisture, too.
What’s the best way to reheat leftovers?
Microwave slices for 10-15 seconds or warm in the oven at 300°F (150°C) for 10 minutes. Cover with a damp paper towel to keep it soft.
Pin This Recipe!
Apple Cinnamon Sheet Cake
- Total Time: 50-55 minutes
- Yield: 12 servings 1x
Description
This easy apple cinnamon sheet cake is a cozy, crowd-pleasing dessert packed with tender apples and warm spices. Perfect for gatherings, brunches, or holiday celebrations, it’s simple to make and delivers comforting flavor in every bite.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon (plus extra for topping, if desired)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, melted and cooled slightly (or dairy-free margarine)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup whole milk (or plant-based milk)
- 2 cups apples, peeled and diced small (about 2 medium apples)
- 2 tablespoons granulated sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
- 1/2 cup powdered sugar (optional glaze)
- 1–2 tablespoons milk (for glaze)
- 1/4 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Line with parchment paper for easy removal.
- Peel and dice 2 medium apples into small cubes (about 1/4 inch). Blot with a paper towel if extra juicy.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
- In another bowl, whisk melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth and creamy. Add milk and mix gently.
- Pour wet mixture into dry ingredients. Mix gently with a spatula or electric mixer on low until just combined.
- Fold in diced apples using a spatula. If batter is too dry, add 1-2 tablespoons more milk. If too runny, sprinkle a little flour.
- Scrape batter into prepared pan and smooth evenly. Tap pan on counter to release air bubbles.
- Mix 2 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over batter.
- Bake for 35-40 minutes. Check at 30 minutes with a toothpick; if it comes out clean or with a few crumbs, it’s done. If wet batter sticks, bake 5-10 minutes longer.
- Let cake rest in pan for 10 minutes, then transfer to a wire rack. Cool completely if glazing; otherwise, serve warm.
- For optional glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
- Slice into squares and serve. Enjoy warm or at room temperature.
Notes
For gluten-free, use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum. For vegan, use dairy-free margarine, plant-based milk, and substitute eggs with applesauce or flax eggs. Tart apples like Granny Smith work best. Don’t overmix the batter for a tender crumb. Sprinkle cinnamon sugar topping lightly for best texture. Cake can be made ahead and stored at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12th of cake (about 1 square)
- Calories: 220
- Sugar: 20
- Sodium: 180
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 36
- Fiber: 2
- Protein: 3
Keywords: apple cinnamon cake, sheet cake, easy dessert, fall baking, cozy gatherings, apple dessert, cinnamon cake, brunch cake, holiday dessert
