I can never resist a cake that bakes up this soft, cinnamon-kissed, and packed with juicy apples. One slice and you’ll see why it disappears fast.

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I’m obsessed with this Apple Cinnamon Sheet Cake because it tastes like the kind of dessert I keep sneaking back to “just to even the edge.” The crumb is soft, moist, and fluffy, with little bites of apples tucked through every slice. I love how ground cinnamon runs through the cake without taking over, so the fruit still gets to shine.

And the sheet cake vibe makes it feel casual in the best way. No fussy layers.

No drama. Just a big pan of sweet, spiced, tender cake that disappears fast.

But honestly? I’m always hoping for leftovers with coffee tomorrow.

Ingredients

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All-purpose flour gives the cake its soft, sturdy crumb without getting fancy.
Granulated sugar brings sweetness and helps that top bake up lightly golden.
Brown sugar adds cozy caramel vibes and keeps things a little softer.
Baking powder and soda help it rise, so it’s not dense or sad.
Cinnamon makes the whole kitchen smell like fall showed up early.
Nutmeg adds a warm little background note you’d miss if it vanished.
Salt keeps the sweetness in check.
Basically, it makes everything taste better.
Oil keeps the cake moist for days, which is dangerously convenient.
Milk or buttermilk makes the batter tender, with buttermilk adding a tangy edge.
Eggs hold everything together and give the cake a richer bite.
Vanilla smooths out the spices and makes the apple flavor feel rounder.
Apples bring juicy bites, natural sweetness, and that homemade sheet-cake heart.
Plus, walnuts or pecans add crunch if you like a little texture drama.

Ingredient Quantities

2 cups (240 g) all purpose flour

1 1/2 cups (300 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon fine salt

1/2 cup (120 ml) vegetable oil

1 cup (240 ml) milk or buttermilk

2 large eggs

2 teaspoons vanilla extract

2 cups peeled and chopped apples (about 2 medium apples)

1/2 cup chopped walnuts or pecans optional

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper.

2. In a large bowl whisk together 2 cups all purpose flour, 1 1/2 cups granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon fine salt.

3. Make a well in the center of the dry ingredients and add 1/2 cup vegetable oil, 1 cup milk or buttermilk, 2 large eggs, and 2 teaspoons vanilla extract.

4. Stir the wet and dry ingredients together just until combined and no large streaks of flour remain; do not overmix.

5. Fold in 2 cups peeled and chopped apples and 1/2 cup chopped walnuts or pecans if using, distributing them evenly through the batter.

6. Pour the batter into the prepared pan and spread it into an even layer with a spatula.

7. Bake in the preheated oven for 30 to 40 minutes or until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.

8. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 to 20 minutes.

9. Slice and serve warm or at room temperature. Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Equipment Needed

1. 9×13 inch baking pan (or pan plus parchment paper)
2. Large mixing bowl
3. Measuring cups and spoons
4. Whisk
5. Rubber spatula or wooden spoon
6. Chef knife and cutting board (for peeling and chopping apples)
7. Wire cooling rack
8. Oven mitts and a toothpick for doneness check

FAQ

Q: Can I use gluten free flour instead of all purpose flour? A: Yes. Use a 1-to-1 gluten free all purpose blend that already contains xanthan gum for best texture. Bake time may be a few minutes different; check with a toothpick.

Q: Do I have to peel the apples? A: You can leave the skins on if you prefer more texture and color, but peeling produces a softer crumb and more uniform appearance.

Q: Can I swap the oil for butter? A: Yes. Use melted butter in equal volume for richer flavor. The cake may be slightly firmer than with oil.

Q: How should I store leftovers and how long do they keep? A: Cool completely, then store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Warm briefly before serving.

Q: Can I add a glaze or frosting? A: Yes. A simple vanilla glaze or cream cheese frosting complements the cake. Drizzle glaze while cake is slightly warm for best adhesion.

Q: What type of apples work best? A: Firm, slightly tart apples like Granny Smith, Honeycrisp, or Fuji hold shape and balance the sweetness. Soften softer apples by cutting them smaller.

Apple Cinnamon Sheet Cake – From Oven To Heart Recipe Substitutions and Variations

All purpose flour: substitute with whole wheat pastry flour 1:1 for nuttier flavor; or use a 1:1 gluten free blend (ensure it contains xanthan gum) same volume; or cake flour for a lighter crumb, use 1 cup plus 2 tbsp per cup.
Granulated sugar: swap for coconut sugar 1:1 for a caramel note; or use maple syrup or honey, but reduce other liquid by 3 tablespoons per cup of syrup and lower oven temperature by 25°F; or use an equal amount of light brown sugar for extra moisture.
Vegetable oil: replace with melted unsalted butter 1:1 for richer flavor; or use applesauce 1:1 to reduce fat and keep moisture, though texture is a bit denser; or use neutral-tasting avocado oil 1:1.
Eggs: replace each egg with a flax egg made from 1 tablespoon ground flaxseed plus 3 tablespoons water, let sit until gelled; or use 1/4 cup unsweetened applesauce per egg for added moisture; or use 1/4 cup plain yogurt or buttermilk per egg to keep tenderness.

Pro Tips

1. Use a firm, crisp apple like Honeycrisp or Fuji for texture and bright flavor. Peel and chop into roughly equal bite size pieces so they cook evenly and don’t release too much juice in one spot.

2. Toss the apples and nuts in a tablespoon of flour from the recipe before folding them in. That light coating helps them stay suspended in the batter instead of sinking to the bottom.

3. Bring the eggs and milk to room temperature before mixing. The batter will come together more smoothly and bake more evenly, giving you a tender crumb.

4. Watch the cake near the short end of the baking window and test with a toothpick in the center. Pull it out when only a few moist crumbs cling to it rather than completely dry, then let the cake cool in the pan for about 15 minutes so it sets without becoming gummy.

Apple Cinnamon Sheet Cake – From Oven To Heart Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I can never resist a cake that bakes up this soft, cinnamon-kissed, and packed with juicy apples. One slice and you’ll see why it disappears fast.

Servings

servings

Calories

347

kcal

Equipment: 1. 9×13 inch baking pan (or pan plus parchment paper)
2. Large mixing bowl
3. Measuring cups and spoons
4. Whisk
5. Rubber spatula or wooden spoon
6. Chef knife and cutting board (for peeling and chopping apples)
7. Wire cooling rack
8. Oven mitts and a toothpick for doneness check

Ingredients

2 cups (240 g) all purpose flour
1 1/2 cups (300 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine salt
1/2 cup (120 ml) vegetable oil
1 cup (240 ml) milk or buttermilk
2 large eggs
2 teaspoons vanilla extract
2 cups peeled and chopped apples (about 2 medium apples)
1/2 cup chopped walnuts or pecans optional

Directions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper.
In a large bowl whisk together 2 cups all purpose flour, 1 1/2 cups granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon fine salt.
Make a well in the center of the dry ingredients and add 1/2 cup vegetable oil, 1 cup milk or buttermilk, 2 large eggs, and 2 teaspoons vanilla extract.
Stir the wet and dry ingredients together just until combined and no large streaks of flour remain; do not overmix.
Fold in 2 cups peeled and chopped apples and 1/2 cup chopped walnuts or pecans if using, distributing them evenly through the batter.
Pour the batter into the prepared pan and spread it into an even layer with a spatula.
Bake in the preheated oven for 30 to 40 minutes or until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 to 20 minutes.
Slice and serve warm or at room temperature. Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.