Introduction

Hey there, baking buddies! Get ready to wrap yourself up in the warm, comforting aroma of fall (or really, any time of year!) with this absolutely delightful Apple Cinnamon Sheet Cake. Remember those moments growing up, maybe at grandma’s house or a cozy get-together, where a simple, moist apple cake just made everything feel right? This recipe is designed to bring that feeling back, but without any fuss or fancy techniques. It’s so incredibly easy, uses just one pan (hello, minimal cleanup!), and is guaranteed to be a crowd-pleaser. Trust me, once you try this, it’ll be on repeat in your kitchen!

Why You’ll Love This Recipe

Fast: Mixes up in minutes!
Easy: Simple ingredients, simple steps, perfect for beginners.
Giftable: Makes a generous amount, great for sharing with neighbors or bringing to a potluck.
Crowd-pleasing: Who can resist warm apples and cinnamon?
One-Pan Wonder: Baking it in a sheet pan makes slicing and serving a breeze.

Ingredients

Here’s what you’ll need to whip up this cozy cake. Nothing fancy, just everyday pantry staples!

2 1/2 cups Apples: Diced into small pieces. Any good baking apple works! Think Gala, Fuji, Honeycrisp, or Granny Smith if you like a little tartness.
2 large Eggs: Make sure they’re at room temperature for best results.
2 cups All-purpose flour: The backbone of our cake.
1 tsp Baking powder: Helps give it a little lift.
1 tsp Baking soda: Works with the brown sugar and apples to tenderize the cake.
1 cup Brown sugar: Adds moisture and that classic caramel-y depth.
1 1/2 tsp Ground cinnamon: Our star spice! Don’t skimp!
1/4 tsp Ground nutmeg: Just a pinch to complement the cinnamon perfectly.
1/2 tsp Salt: Balances out all the sweetness.
2 tsp Vanilla extract: Adds warmth and flavor.
1/2 cup White sugar: For added sweetness and structure.
3/4 cup Vegetable oil: Keeps this cake incredibly moist and tender.

How to Make It

Okay, let’s get baking! Preheat your oven and grab your favorite sheet pan. A standard 9×13 inch pan works great here.

Preheat your oven to 350°F (175°C). Grease and flour your 9×13 inch baking pan, or line it with parchment paper for super easy cleanup.
In a large bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Give it a good whisk to make sure everything is evenly distributed.
In a separate medium bowl, whisk together the wet ingredients: the brown sugar, white sugar, vegetable oil, eggs, and vanilla extract. Whisk until the sugars start to dissolve a bit and the mixture is well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix gently until just combined. Be careful not to overmix! A few lumps are okay.
Gently fold in the diced apples. Make sure they are evenly distributed throughout the batter.
Pour the batter into your prepared sheet pan and spread it out evenly.
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges pulling away slightly from the pan.
Let the cake cool in the pan on a wire rack for at least 15-20 minutes before slicing. I know it’s hard to wait, but it helps the cake set!

Substitutions & Additions

This recipe is super forgiving and a great canvas for your creativity!

Oil: You can swap vegetable oil for other neutral oils like canola or grapeseed oil. Melted unsalted butter could also work, though it might change the texture slightly (it might be a little less uniformly moist).
Flour: For a gluten-free version, try a good quality 1:1 gluten-free baking blend.
Spices: Feel free to add a pinch of ground cloves or allspice for extra warmth.
Mix-ins: Fold in 1/2 cup of chopped walnuts or pecans with the apples for a nice crunch. Raisins or dried cranberries are also delicious additions.
Toppings: This cake is lovely plain, but it’s also amazing with a dusting of powdered sugar, a simple glaze (powdered sugar + a little milk or apple cider), or even a cream cheese frosting!

Tips for Success

A few simple tips to make sure your cake turns out perfect every time:

Measure Flour Correctly: Don’t scoop the flour directly from the bag with your measuring cup! This compacts it. Spoon the flour into the measuring cup and then level it off with a straight edge.
Room Temp Eggs: Using room temperature eggs helps them incorporate better into the batter, resulting in a more even cake texture. If you forget, place them in a bowl of warm water for 5-10 minutes.
Dice Apples Small: Keep the apple pieces relatively small (about 1/4 to 1/2 inch). This ensures they soften nicely as the cake bakes and are distributed well throughout each slice.
Don’t Overmix: Once you add the wet ingredients to the dry, mix just until there are no dry streaks left. Overmixing develops the gluten too much, which can make your cake tough.
Check for Doneness: Ovens vary! Always test with a toothpick. If it comes out with moist crumbs attached, it’s done. If it has wet batter, bake for a few more minutes. If it’s completely clean, you might be slightly overbaking, so check a few spots.

How to Store It

This cake keeps beautifully! Once completely cooled, store it in an airtight container at room temperature for up to 3-4 days. For slightly longer storage, you can keep it in the refrigerator for up to a week. It tastes amazing slightly warmed up!

FAQs

What are the best apples to use? Baking apples like Gala, Fuji, Honeycrisp, or even Granny Smith work well. Using a mix can add complexity!
Can I make this cake ahead of time? Absolutely! It’s a great make-ahead dessert as the flavors meld wonderfully overnight.
Can I freeze this cake? While you can freeze it, I find the texture can sometimes change slightly once thawed. If you do, freeze individual slices wrapped tightly in plastic wrap and then foil. Thaw at room temperature.
Does this recipe double well? Yes, you can easily double the recipe and bake it in a larger sheet pan (like a 12×17 inch half-sheet pan). Just watch the baking time, it might need a few extra minutes.

Cozy Apple Cinnamon Sheet Cake

Get ready to wrap yourself up in the warm, comforting aroma of fall (or really, any time of year!) with this absolutely delightful Apple Cinnamon Sheet Cake. It's so incredibly easy, uses just one pan (hello, minimal cleanup!), and is guaranteed to be a crowd-pleaser.

Print Recipe Pin Recipe

Cook Time 35

Equipment

9x13 inch baking pan standard size
Large bowl
Medium bowl
Spatula
Wooden spoon
Wire rack
toothpick

Ingredients

Hauptzutaten

2.5 cups Apples Diced into small pieces. Any good baking apple works! Think Gala, Fuji, Honeycrisp, or Granny Smith if you like a little tartness.
2 large Eggs Make sure they're at room temperature for best results.
2 cups All-purpose flour
1 tsp Baking powder
1 tsp Baking soda
1 cup Brown sugar
1.5 tsp Ground cinnamon
0.25 tsp Ground nutmeg
0.5 tsp Salt
2 tsp Vanilla extract
0.5 cup White sugar
0.75 cup Vegetable oil

Instructions

Preheat your oven to 350°F (175°C). Grease and flour your 9x13 inch baking pan, or line it with parchment paper for super easy cleanup.
In a large bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Give it a good whisk to make sure everything is evenly distributed.
In a separate medium bowl, whisk together the wet ingredients: the brown sugar, white sugar, vegetable oil, eggs, and vanilla extract. Whisk until the sugars start to dissolve a bit and the mixture is well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix gently until just combined. Be careful not to overmix! A few lumps are okay.
Gently fold in the diced apples. Make sure they are evenly distributed throughout the batter.
Pour the batter into your prepared sheet pan and spread it out evenly.
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges pulling away slightly from the pan.
Let the cake cool in the pan on a wire rack for at least 15-20 minutes before slicing. I know it's hard to wait, but it helps the cake set!

Notes

Measure flour correctly (spoon and level). Use room temperature eggs. Dice apples small (1/4 to 1/2 inch). Don't overmix the batter. Check for doneness with a toothpick. Storage: Once completely cooled, store in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. Tastes amazing slightly warmed up.