Easy Apple Cinnamon Sheet Cake – Moist and Flavorful Fall Dessert

This Apple Cinnamon Sheet Cake is a tender, moist, single-layer cake packed with sweet apples and warm cinnamon. It’s effortlessly delicious and perfect for autumn gatherings or cozy family treats.

Why You’ll Love This Recipe

I love how this cake fills the house with comforting aromas the moment it bakes. The combination of juicy apple pieces and fragrant cinnamon creates a perfectly moist crumb. It’s simple to assemble, easy to slice, and always a hit at potlucks and afternoon tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Baking powder

• Ground cinnamon

• Salt

• Milk (or buttermilk for extra tenderness)

• Apples (peeled, cored, and diced)

• Optional: chopped nuts (pecans or walnuts) or raisins

Directions

1. Preheat oven & prep pan. I set the oven to 350 °F (175 °C) and grease or line a 9×13-inch sheet pan with parchment.

2. Cream butter and sugar. I beat softened butter and granulated sugar until the mixture is light and fluffy.

3. Add eggs and vanilla. I beat in eggs one at a time, then stir in the vanilla until well combined.

4. Combine dry ingredients. In a separate bowl, I whisk together flour, baking powder, cinnamon, and salt.

5. Alternate mixing. I add the dry ingredients to the wet mixture in three parts, alternating with milk, beginning and ending with dry ingredients, and mix until just combined.

6. Fold in apples. I gently fold in diced apples (and nuts or raisins if I’m using them).

7. Spread batter. I transfer the batter into the prepared sheet pan and smooth the top evenly.

8. Bake. I bake for 25–30 minutes, or until a toothpick in the center comes out clean. The cake should be golden and spring back when lightly touched.

9. Cool & serve. I let the cake cool in the pan for about 10 minutes, then slice into squares and serve warm or at room temperature.

Servings and Timing

• Servings: Makes about 12–16 squares

• Prep time: 15 minutes

• Bake time: 25–30 minutes

• Cooling time: 10 minutes

• Total time: Around 50 minutes

Variations

• Nutty crunch: I stir in ½ cup chopped pecans or walnuts for texture.

• Raisin twist: I add ½ cup raisins or dried cranberries with the apples.

• Apple spice: I bump up warm notes with a pinch of nutmeg or allspice.

• Glazed finish: I drizzle a simple cinnamon glaze (powdered sugar, milk, and cinnamon) over cooled cake for extra sweetness.

Storage/Reheating

I store cooled cake in an airtight container at room temperature for up to 3 days. To refresh, I microwave individual pieces for about 10 seconds or warm them in a 300 °F oven for 5 minutes—it brings back moisture and flavor beautifully.

FAQs

1. What kind of apples work best?

I prefer firm, slightly tart varieties like Honeycrisp, Granny Smith, or Fuji—they hold their shape and balance the sweetness.

2. Can I make it gluten-free?

Yes—I use a 1:1 gluten-free flour blend and bake as usual. The texture stays moist and tender.

3. Can I prep the batter ahead?

Absolutely—I mix the batter and pour it into the pan, then cover and refrigerate for a few hours before baking. I bake it directly from cold, adding a couple of extra minutes to the time.

4. How do I prevent the apples from sinking?

I toss diced apples in a teaspoon of flour before folding them in—it helps them stay suspended evenly in the batter.

5. Can I freeze this cake?

Yes—I cut it into squares and freeze in an airtight container for up to 2 months. I thaw at room temperature or warm gently in the microwave before serving.

Conclusion

Easy Apple Cinnamon Sheet Cake is one of my favorite fall desserts—moist, warmly spiced, and dotted with fresh apples. It’s so simple to make yet comforting enough for chilly days or holiday spreading. I hope it adds a cozy, flavorful touch to your autumn baking!