Apple Cinnamon Sheet Cake
There’s something magical about the scent of apples and cinnamon baking in the oven.
It fills the kitchen with warmth and comfort, and this Apple Cinnamon Sheet Cake captures all of that in every bite.
It’s tender, moist, and gently spiced—perfect for cozy mornings, afternoon treats, or fall get-togethers.
I make this cake every autumn, and it never lasts more than a day.
It’s easy to make, bakes in one pan, and comes out perfectly every single time.
Why You’ll Love This Recipe
Incredibly soft, moist, and flavorful
One-bowl batter, no mixer required
Perfect for potlucks, brunch, or holiday tables
Warm spices and juicy apple chunks in every bite
Easy to cut and serve from a sheet pan
What You’ll Need (Ingredient Highlights)
Fresh apples – peeled and chopped, bring natural sweetness and moisture
All-purpose flour – for structure and light texture
Brown sugar & white sugar – balance of deep and light sweetness
Vegetable oil – keeps the cake tender
Eggs – for richness and binding
Cinnamon & nutmeg – warm, cozy spice pairing
Baking soda & powder – help the cake rise evenly
Pro Tips Before You Start
Use firm, tart apples like Granny Smith or Honeycrisp
Don’t overmix the batter—stir just until combined
Let the cake cool completely before slicing for clean edges
Grease and flour your pan or use parchment to prevent sticking
Add extra chopped apples on top before baking for visual appeal
Tools You’ll Need for This Recipe
Before you start baking, here are the kitchen tools I personally rely on to make this sheet-cake come together smoothly and successfully every time.
Having the right gear makes prep and clean-up simpler and far more enjoyable!
9×13-inch sheet pan – This size ensures the batter spreads evenly and bakes into that perfect thin, tender layer.
Large mixing bowl – Handy for whisking the wet ingredients and folding in chopped apples without splatter.
Rubber or silicone spatula – Great for scraping every bit of batter off the bowl sides and gently folding in mix-ins.
Apple peeler-corer-slicer tool – Speeds up prepping apples and gives uniform slices which helps them bake evenly.
Digital kitchen timer – Ensures you catch the bake time just right (typically 30-35 minutes) before over-baking.
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💡 Pro Tip: Having your tools laid out and ready before you begin keeps the process flowing—and you’ll hit the oven with confidence, not scrambling.
How to Make Apple Cinnamon Sheet Cake
Step 1: Prep Your Pan and Ingredients
Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan and set aside. Peel, core, and chop apples.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together eggs, oil, brown sugar, white sugar, and vanilla until smooth.
Step 4: Combine and Fold in Apples
Pour the wet mixture into the dry ingredients and stir until just combined.
Fold in the chopped apples evenly.
Step 5: Bake
Pour the batter into the prepared pan and spread evenly.
Bake for 30–35 minutes or until a toothpick inserted comes out clean.
Step 6: Cool and Serve
Let the cake cool in the pan before slicing.
Dust with powdered sugar or drizzle with glaze if desired.
What to Serve It With
A scoop of vanilla ice cream
Hot apple cider or chai latte
Whipped cream or vanilla glaze
Caramel drizzle for extra indulgence
Serve warm or chilled—both are great!
Variations / Substitutions
Swap apples for pears or peaches for seasonal variation
Add chopped pecans or walnuts for crunch
Mix in raisins or dried cranberries for sweetness
Use applesauce for half the oil to lighten it up
Add a simple cream cheese frosting for a richer version
Storage & Leftovers
Store covered at room temperature for up to 3 days
Refrigerate for up to 5 days—bring to room temp before serving
Freeze in slices for up to 2 months
Warm in the microwave for a soft, fresh-baked texture
Add fresh glaze or toppings after thawing, not before freezing
FAQs
What’s the best apple to use for baking? Tart-firm varieties like Granny Smith, Honeycrisp, or Pink Lady hold their shape and flavor best.
Can I make this cake gluten-free? Yes! Substitute with a 1:1 gluten-free flour blend designed for baking.
Can I make this ahead for a party? Definitely. Bake the night before and keep covered.
It stays moist and even improves in flavor overnight.
Does this cake need frosting? It’s delicious as is, but you can add a glaze or cream cheese frosting if you’d like a sweeter finish.
Can I bake this in a different size pan? Yes. For an 8×8 or 9×9 pan, cut the recipe in half.
For a thinner cake, use a larger sheet pan and reduce baking time slightly.
What if my apples release too much moisture? Toss chopped apples in a bit of flour before folding them into the batter—it helps absorb excess juice.
Final Thoughts
This Apple Cinnamon Sheet Cake is like autumn in a pan—warm, comforting, and easy to make.
Whether you’re baking for a gathering or just want something cozy with your coffee, this cake always delivers.
It’s a recipe I come back to again and again… and once you try it, I think you will too.
Apple Cinnamon Sheet Cake
This Easy Apple Cinnamon Cake is soft, moist, and full of warm fall flavors. Made with fresh apples, applesauce, and a touch of cinnamon and nutmeg, it’s the perfect treat for cozy afternoons, family gatherings, or holiday brunches. Simple to make yet irresistibly comforting!
Prep Time 15 minutes mins Cook Time 35 minutes mins Total Time 50 minutes mins Servings: 12 Calories: 320 Ingredients For the Cake:- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup unsweetened applesauce
- 2 cups peeled diced apples
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- Use a mix of tart and sweet apples (like Granny Smith and Honeycrisp) for balanced flavor.
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Looks delicious, how do I get the recipe?
6 months agoI wanted to make this recipe and was a little confused by the pictures associated with it. The recipe calls for a 9×13 pan, and the two pictures show both a 9×9 and a round springform pan. Which is it please?
vincenzapolcari 5 months agowhere are the amounts for the ingredients ? This is a joke right ?
5 months ago 5 months agoI won’t use a program to download a recipe. I won’t use your site again as you don’t post the ingredient amounts. Commercialism at its worst.
4 months agoWhere are measurements ? Why post if you’re not giving measurements for ingedients ! Very disappointing. Try again , maybe you can get it right !
4 months agoStep 5 is a picture of a square pan and it doesn’t show any apples in the batter Step 6 shows a round cake And the final picture show a cake where the apples were not mixed into the batter at all. They are just on top
Welcome to The Boat Shed Kitchen!
My name is Isabella – recipe developer, food photographer, and creator of The Boat Shed Kitchen.I test every recipe in my home kitchen and share only dishes my family truly loves.My goal is to help home cooks feel confident with simple, reliable, flavor-packed meals.