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

ncredibly 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

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.