Introduction

This Apple Cinnamon Sheet Cake is a delightful, moist treat bursting with warm spices and fresh apple chunks. Perfect for gatherings or a cozy dessert, it combines a tender crumb with the natural sweetness of apples.

A square dark baking pan holds a smooth, light yellow batter spread evenly inside, with soft swirls on the surface. One woman's hand is steadying the pan at the bottom right corner while the other woman's hand sprinkles a fine layer of brown cinnamon and sugar mix over the right half of the batter, creating a textured, speckled contrast. The scene is set on a light wooden surface with a white marbled texture, and a folded beige checkered cloth is visible in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
1 cup brown sugar, packed
½ cup white sugar
1 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups peeled and chopped fresh apples (about 2 medium apples)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Step 3: In a large bowl, combine the brown sugar, white sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chopped apples gently.
Step 5: Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow the cake to cool in the pan before slicing. Serve warm or at room temperature.

Tips & Variations

Use tart apples like Granny Smith for a nice balance of sweetness and tang.
Add chopped nuts such as walnuts or pecans for extra texture.
Sprinkle a cinnamon sugar mixture on top before baking for a crunchy crust.
For a lighter cake, substitute half the oil with unsweetened applesauce.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual slices gently in the microwave for 15–20 seconds to enjoy a warm treat.

How to Serve

A square baking pan is filled with a smooth, pale yellow batter spread evenly inside. One side of the batter is being sprinkled with a layer of fine, brown cinnamon sugar, creating a textured contrast as it covers about half of the surface. A woman's hand is delicately sifting the cinnamon sugar from above while the other woman's hand steadies the pan on a wooden surface. In the background, there is a soft-focus checkered cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples instead of fresh?

Fresh apples are best for this recipe to maintain texture, but if using frozen, thaw and drain them well to avoid excess moisture in the batter.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum or another binder for proper texture.

Apple Cinnamon Sheet Cake Recipe

Print Recipe

★★★★★

4.6 from 149 reviews

This Apple Cinnamon Sheet Cake is a moist and flavorful dessert featuring fresh peeled and chopped apples that add natural sweetness and moisture. The combination of brown and white sugars provides a perfect balance of deep and light sweetness, while the cinnamon adds warm spice. Baked to perfection in a sheet pan, this cake is tender and easy to slice, making it perfect for gatherings or a cozy homemade treat.

Author: Bella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup brown sugar, packed
1/2 cup granulated white sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
2 cups peeled and chopped fresh apples (about 2 medium apples)
1 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch sheet pan by greasing it lightly or lining it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to ensure an even distribution of the leavening agents and spices.
Cream Sugars and Wet Ingredients: In another bowl, whisk the brown sugar, white sugar, eggs, and vegetable oil until well combined. Add the buttermilk and vanilla extract to the wet mixture and stir until smooth.
Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing gently to combine without overmixing. Overmixing can make the cake tough.
Add Apples: Fold in the peeled and chopped fresh apples gently into the batter, distributing them evenly throughout.
Pour and Bake: Pour the batter into the prepared sheet pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes before slicing. Serve warm or at room temperature.

Notes

Use tart apples like Granny Smith for a balanced tartness and sweetness.
For extra flavor, sprinkle a cinnamon sugar topping on the cake before baking.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This cake can be served plain or with a dusting of powdered sugar or a simple glaze.

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