When you think about cozy bakes, nothing quite compares to an Apple Cinnamon Sheet Cake. It’s the kind of dessert that warms the whole house with the scent of cinnamon, vanilla, and sweet baked apples. Growing up in small-town Ohio, I looked forward to the weekends when my mom would whip up a simple sheet cake filled with chopped apples, brown sugar, and that classic cinnamon warmth. Now, living just outside of Nashville with my kids and a pantry that’s always ready for baking, this Apple Cinnamon Sheet Cake has become one of my signature recipes, and for good reason.
This cake is everything you want in a comfort dessert. It’s soft, loaded with apple chunks, and rich with cinnamon flavor. Whether you’re baking for Sunday brunch, a potluck, or just a slow afternoon snack, this Apple Cinnamon Sheet Cake delivers every time. The ingredients are pantry-friendly, the prep is stress-free, and the results? Pure nostalgia in a bite. I often pair it with a hot cup of coffee or add a scoop of vanilla ice cream when I’m feeling fancy. And because the cake gets even better the next day, it’s the perfect make-ahead treat for gatherings.
For more cozy fall inspiration, try my Cinnamon Apple Cottage Cheese Bites, they have a similar apple-cinnamon combo but in snackable form. And if you’re more into fruity cakes, the Yogurt Plum Cake brings that same moist, flavorful texture with a summery twist.
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Choosing the Best Apples for Apple Cinnamon Sheet Cake
Let’s talk apples. When making Apple Cinnamon Sheet Cake, the type of apple matters. Granny Smith is always a solid choice because it stays firm while baking and balances the sweetness. Honeycrisp adds juiciness and just the right amount of bite. Want to mix? Go for a combo of tart and sweet apples for extra flavor depth. Avoid Red Delicious, they turn mushy and don’t add much flavor.
And yes, you can make this Apple Cinnamon Sheet Cake gluten-free. Just substitute your favorite 1:1 gluten-free flour blend and follow the texture tips I’ll share in Part 2. I’ve got gluten-free tips inspired by the Gluten-Free Bread guide that will keep your cake light and tender without the wheat.
How to Make This Apple Cinnamon Sheet Cake at Home
Ingredients You’ll Need
Before you start baking, gather your ingredients. This Apple Cinnamon Sheet Cake uses basic pantry staples and a few fresh items. Here’s what you need:
- 2 ½ cups apples, peeled and chopped (Granny Smith or Honeycrisp work best)
- 2 large eggs
- 2 cups all-purpose flour (or gluten-free 1:1 flour for a GF version)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup brown sugar
- ½ cup white sugar
- ¾ cup vegetable oil
- 2 tsp vanilla extract
If you’re looking for more gluten-free inspiration, check out the Gluten-Free Bread recipe, it’ll help guide any flour swaps without losing moisture or rise. You can also experiment with mix-ins like nuts or raisins, similar to what’s done in the Homemade Fig Bars.
Step-by-Step Instructions
This Apple Cinnamon Sheet Cake comes together in less than 15 minutes of prep time.
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
- In a large mixing bowl, whisk eggs, oil, brown sugar, white sugar, and vanilla until well combined.
- In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Slowly stir the dry ingredients into the wet mixture until just combined.
- Fold in chopped apples, making sure they’re evenly distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before slicing and serving.
If you enjoy shortcut baking, consider exploring how boxed mixes can be reimagined like in Chocolate Cake Mix Waffles, a fun and quick idea for weeknight dessert bakes.
Once the cake is done, it’ll have a soft, moist crumb with slightly caramelized edges. You can serve it warm, room temperature, or even chilled from the fridge.
How to Serve & Store Apple Cinnamon Sheet Cake
The Best Ways to Serve It
This Apple Cinnamon Sheet Cake shines in any setting, from laid-back brunches to holiday dessert tables. Personally, I love slicing it warm and topping each piece with a dollop of freshly whipped cream or a light dusting of powdered sugar. For a fancier touch, try adding a scoop of vanilla bean ice cream or a drizzle of maple glaze.
It’s especially dreamy alongside a strong cup of coffee or spiced chai, making it an ideal centerpiece for a cozy fall brunch. I’ve even served it with a side of Cottage Cheese Banana Bread for a rustic, homemade spread that balances fruity flavors and satisfying textures.
If you’re into brunch planning, this cake pairs beautifully with egg bakes, breakfast casseroles, or even something refreshing like the Blueberry Buttermilk Pancake Casserole, a fruity contrast to the spiced cake.
Want to elevate your presentation? Cut the cake into smaller squares and serve it on a wooden board with sliced apples, cinnamon sticks, and mini jars of apple butter. Your guests will feel like they’ve walked into a cozy bed-and-breakfast.
Make Ahead and Storage Tips
When I make this Apple Cinnamon Sheet Cake ahead for Sunday brunch, I find that the flavors actually deepen overnight, especially the cinnamon and apple. I usually bake it the evening before, let it cool completely, then wrap it tightly in plastic wrap or an airtight container. It keeps well at room temperature for 2 days, or in the fridge for up to 5.
If you’re making it for a party, slice it ahead of time for easy grab-and-go squares. For longer storage, freeze individual slices with parchment between layers; then just thaw at room temp or pop them in the microwave for a warm treat in seconds.
You’ll find that it holds up just as well as other make-ahead desserts like the Cinnamon Roll Cheesecake, which also benefits from overnight chilling.
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Apple Cinnamon Sheet Cake: Cozy, Spiced, and So Easy to Make
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A soft and warmly spiced apple cinnamon sheet cake made with simple pantry ingredients, perfect for breakfast, dessert, or brunch gatherings.
Ingredients
2 ½ cups apples, peeled and chopped
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup brown sugar
½ cup white sugar
¾ cup vegetable oil
2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, whisk together eggs, sugars, oil, and vanilla.
3. In another bowl, sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually mix dry ingredients into the wet mixture.
5. Fold in chopped apples.
6. Pour batter into the prepared pan and smooth the top.
7. Bake 35–40 minutes until a toothpick comes out clean.
8. Cool slightly before slicing and serving.
Notes
Use Granny Smith or Honeycrisp apples for best results.
Substitute 1:1 gluten-free flour if needed.
Tastes even better the next day!
Serve with whipped cream, ice cream, or maple glaze.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American
Conclusion: Why This Apple Cinnamon Sheet Cake Is a Must-Bake Favorite
If you’re looking for the perfect fall-inspired bake, this Apple Cinnamon Sheet Cake absolutely delivers. It’s soft, moist, and bursting with warm cinnamon flavor in every bite. From the tender apple chunks to the rich spice blend, this Apple Cinnamon Sheet Cake hits that sweet spot between comfort food and crowd-pleasing dessert. Whether you’re baking it for brunch, dessert, or just because you have apples on the counter, this is the one recipe you’ll come back to again and again.
The best thing about this Apple Cinnamon Sheet Cake is how simple it is no complicated steps, no fancy mixers. Just basic pantry ingredients and a whole lot of cinnamon-apple love. It’s easy to make, easy to store, and even easier to eat. Want to make it gluten-free? You totally can. Want to freeze it for later? Do it. This Apple Cinnamon Sheet Cake is just that flexible.
And if you’re like me and love cozy bakes, you’ll want to check out recipes like the Homemade Fig Bars or the Blueberry Buttermilk Pancake Casserole, both full of the same heartwarming, fruit-forward charm.
So whether you’re baking for family, friends, or just for a quiet moment with your favorite mug, this Apple Cinnamon Sheet Cake is a sure thing. One bowl, one pan, and one unforgettable slice of comfort.
FAQ: Apple Cinnamon Sheet Cake
Granny Smith is ideal for its tart bite and firm texture. Honeycrisp and Braeburn also hold up well.
Yes! Use a 1:1 gluten-free flour like in the gluten-free bread recipe. Be sure not to overmix.
Absolutely. This cake actually tastes better the next day. Wrap it tightly once cooled and store at room temp or in the fridge.
Nope! It’s moist and sweet enough on its own. But feel free to add whipped cream or maple glaze for extra flair.
