When the air turns crisp and the grocery store piles apples high like autumn treasure, I know it’s time for Apple Cinnamon Sheet Cake. This is the kind of dessert that fills your kitchen with the scent of cinnamon and nutmeg—basically, edible fall décor.
It’s the definition of “effortless baking.” One bowl for dry ingredients, one bowl for wet, fold in the apples, and let your oven do the magic. No mixers, no complicated steps, and in under an hour, you’ve got a cake that’s tender, sweet, and full of apple chunks in every bite.
Whether you serve it as an afternoon treat with tea, bring it to a church potluck, or sneak a slice for breakfast (no judgment here), this cake will be on repeat until the last leaf falls.
Why You’ll Love This Apple Cinnamon Sheet Cake
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Super simple: Just whisk, fold, and bake.
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Perfectly spiced: Cinnamon + nutmeg = instant cozy vibes.
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Feeds a crowd: A 9×13 pan means plenty to share.
Ingredients
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2 cups (240 g) all-purpose flour
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1 tsp (5 g) baking soda
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1 tsp (5 g) baking powder
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1/2 tsp (3 g) salt
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1 1/2 tsp (4 g) ground cinnamon
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1/4 tsp (0.5 g) ground nutmeg
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1 cup (200 g) brown sugar
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1/2 cup (100 g) white sugar
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3/4 cup (180 ml) vegetable oil
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2 large eggs (~100 g total)
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2 tsp (10 ml) vanilla extract
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2 1/2 cups (300 g) chopped apples, peeled and cored
Step-by-Step Instructions
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Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
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Mix Dry: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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Mix Wet: In a medium bowl, whisk eggs, oil, brown sugar, white sugar, and vanilla until smooth.
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Combine: Stir wet ingredients into dry until just combined—don’t overmix.
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Add Apples: Fold in chopped apples.
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Bake: Spread batter in the pan. Bake 30–35 minutes, until golden and a toothpick comes out clean.
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Cool & Serve: Cool in pan. Slice into 12 squares. Dust with powdered sugar if desired.
Tips for the Best Cinnamon Apple Dessert
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Go for crisp apples like Honeycrisp, Pink Lady, or Granny Smith for a nice texture.
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Don’t overmix—that’s how you keep the cake light and soft.
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Dress it up with cream cheese frosting, a maple glaze, or even a scoop of vanilla ice cream.
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Check early at 28 minutes; every oven bakes a little differently.
A Little Baking Story
The first time I made this easy apple cake, it was on a Sunday when the weather decided to fast-forward straight to November. I had a bowl of apples from the farmer’s market staring me down, and I wanted something quick and cozy. By the time the cake came out, my family had followed the smell into the kitchen like cartoon characters floating toward a pie. Let’s just say there were no leftovers.
What to Serve with Apple Cinnamon Sheet Cake
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Coffee or chai latte for an afternoon pick-me-up.
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Vanilla bean ice cream for dessert.
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Whipped cream & caramel drizzle for a café-style treat.
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A sprinkle of walnuts for a little crunch.
How to Store
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Room Temperature: Covered, up to 3 days.
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Fridge: Airtight container, up to 5 days.
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Freezer: Wrap slices individually, freeze up to 2 months. Thaw at room temperature or microwave gently.
FAQs
Can I make this ahead?
Yes—flavors deepen after a day, making it even better.
Can I use unpeeled apples?
Sure, if you like a bit of extra texture.
Can I halve the recipe?
Yes—bake in an 8×8 pan for about 25–28 minutes.
When you want a dessert that’s low-effort, high-reward, and full of fall flavor, Apple Cinnamon Sheet Cake is the answer. Bake it once, and you’ll be looking for excuses to make it again—though “it’s Tuesday” works just fine.
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Print
Apple Cinnamon Sheet Cake
- Total Time: 40–45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A soft, tender sheet cake packed with fresh apple chunks and warm spices like cinnamon and nutmeg. This easy one-bowl dessert bakes in under 40 minutes and fills the kitchen with cozy fall aromas, making it perfect for potlucks, afternoon coffee, or a simple weeknight treat.
Ingredients
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2 cups (240 g) all-purpose flour
-
1 tsp (5 g) baking soda
-
1 tsp (5 g) baking powder
-
1/2 tsp (3 g) salt
-
1 1/2 tsp (4 g) ground cinnamon
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1/4 tsp (0.5 g) ground nutmeg
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1 cup (200 g) brown sugar
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1/2 cup (100 g) white sugar
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3/4 cup (180 ml) vegetable oil
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2 large eggs (~100 g total)
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2 tsp (10 ml) vanilla extract
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2 1/2 cups (300 g) chopped apples, peeled and cored
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
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In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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In a separate bowl, whisk eggs, oil, brown sugar, white sugar, and vanilla until smooth.
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Add wet ingredients to dry ingredients and stir until just combined.
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Fold in chopped apples gently.
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Spread batter evenly into prepared pan.
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Bake for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan before slicing into squares. Optional: dust with powdered sugar before serving.
Notes
Use crisp apple varieties like Honeycrisp, Pink Lady, or Granny Smith for the best texture.
Avoid overmixing to keep the cake light.
Dress it up with cream cheese frosting, maple glaze, or a scoop of ice cream.
For a half batch, bake in an 8×8-inch pan for 25–28 minutes.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American