Name: Easy Apple Cinnamon Cake Recipe You’ll Want to Bake Again and Again
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup unsalted butter, melted; 1 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 2 medium apples, peeled and diced

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Some recipes carry a kind of nostalgia that sneaks up on you while the oven’s still warm. This apple cinnamon cake is one of those. It’s simple, soft, and smells like autumn stepped into your kitchen with a hug. I first baked this when I had a few apples starting to wrinkle in the fruit bowl—no big plan, just some butter, sugar, spice, and curiosity. Now? This sheet cake is on repeat. It’s the sort of bake that doesn’t need a special occasion. It’s comforting but not heavy, sweet but not over the top. And let’s be real, the scent alone is worth it. It fills the house in the best way, and honestly, it disappears faster than I can cool it. Whether you’re a weekend baker or someone who still googles how to crack an egg (hey, no judgment), this easy apple cinnamon cake recipe is for you. Stick around. Let’s make your kitchen smell amazing.

1) Key Takeaways
2) Easy Apple Cinnamon Sheet Cake Recipe
3) Ingredients for Apple Cinnamon Sheet Cake
4) How to Make Apple Cinnamon Sheet Cake
5) Tips for Making Apple Cinnamon Sheet Cake
6) Making Apple Cinnamon Sheet Cake Ahead of Time
7) Storing Leftover Apple Cinnamon Sheet Cake
8) Try these Cakes next!
9) Apple Cinnamon Sheet Cake
10) Nutrition

1) Key Takeaways

This apple cinnamon cake recipe is soft, simple, and full of cozy flavor.
Perfect for using up those apples that are just sitting on the counter.
You don’t need a mixer or special skills to whip this together—just one bowl and a wooden spoon.
Pairs well with a cup of coffee or some late-night cravings.

2) Easy Apple Cinnamon Sheet Cake Recipe

If you’ve ever had a few apples lying around, not quite fresh enough for a crisp bite but too good to waste, you’re in the right spot. This easy apple cinnamon cake recipe is born from those kitchen moments where comfort meets practicality.

The texture of this cake walks the perfect line. It’s soft without being soggy. The cinnamon wraps the apples in a warm, even flavor, and the brown sugar gives it that cozy edge we all crave this time of year. It smells incredible straight from the oven. Actually, scratch that—it smells incredible from minute twelve onward.

Whether you’re baking this on a Sunday afternoon or because the craving just hit, it’s the kind of dessert that asks very little but delivers a lot. No pressure. No perfection needed. Just a pan, a few apples, and an easy recipe that will warm your kitchen—and maybe your mood too.

3) Ingredients for Apple Cinnamon Sheet Cake

All-purpose flour – This is our base. Two cups will give the cake its structure without making it too heavy. Sift it if you like, or don’t. I’ve done both, and nobody noticed a thing.

Baking powder and baking soda – This combo lifts the cake just enough. We’re going for light but sturdy, not balloon-like.

Salt – Just half a teaspoon, but it matters. It sharpens everything else going on in there.

Cinnamon and nutmeg – The heart of the flavor. These two are the ones that make your kitchen smell like something magical’s happening.

Unsalted butter – Melted, not creamed. No need for a stand mixer here. Just stir it in and move on.

Brown sugar – Adds moisture, color, and that little bit of caramel depth white sugar just can’t pull off.

Eggs – Two of them. They hold things together and give it that slightly springy bite.

Vanilla extract – A teaspoon, just for that quiet hum of flavor in the background.

Buttermilk – Keeps the cake moist and gives it a gentle tang. If you’re out, stir a tablespoon of lemon juice into a cup of milk and let it sit.

Apples – Peel them, dice them, and fold them in. I like tart ones like Granny Smith, but honestly, any apple you’ve got will work.

4) How to Make Apple Cinnamon Sheet Cake

Step 1 – Preheat the oven to 350°F. Grease a 9×13 pan. No need to get fancy here—just butter or oil will do the job.

Step 2 – Mix your dry ingredients in one big bowl. Flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk until it looks like spiced sand.

Step 3 – In a second bowl, whisk together melted butter and brown sugar. Add eggs and vanilla. It’ll look glossy and smooth, almost like caramel.

Step 4 – Stir the dry mix into the wet mix in batches, alternating with buttermilk. Don’t beat it—just coax it all together gently.

Step 5 – Fold in the apples. Try not to nibble too many. They’re the soul of this cake, and yes, they’ll make it juicy.

Step 6 – Pour the batter into your pan and level it with a spoon. Pop it in the oven and bake for about 30 minutes. Your nose will tell you when it’s ready, but a toothpick should come out mostly clean.

Step 7 – Cool it in the pan. It’ll firm up just enough to slice neatly while staying soft inside.

5) Tips for Making Apple Cinnamon Sheet Cake

Let’s talk apples. You want them chopped pretty small. Big chunks will sink, tiny ones might vanish. Somewhere in between is your sweet spot. I’ve gone too far in both directions and trust me—balance is best.

Don’t skip the salt. It’s not just there to be proper. It makes every other flavor pop. Think of it as a backstage hand that sets the stage just right.

Use room temp eggs and buttermilk if you can. Cold ingredients tend to shock the batter and that messes with texture. You want smooth mixing, not lumps and pockets.

6) Making Apple Cinnamon Sheet Cake Ahead of Time

This cake actually gets better overnight. I bake it the evening before if I’m planning to serve it the next day. The flavors settle and mellow, and it slices like a dream.

If you’re trying to get ahead, bake it and store it right in the pan. Wrap the whole thing in foil or plastic once it’s cooled. Leave it on the counter if it’s for the next day. Otherwise, refrigerate it.

You can also freeze it. I’ve wrapped individual squares in plastic and tossed them in a freezer bag. They thaw out well and go great with a quick zap in the microwave.

7) Storing Leftover Apple Cinnamon Sheet Cake

This sheet cake stores like a champ. Wrap the pan tight or move slices into an airtight container. It’ll hold up on the counter for two to three days. If you’re keeping it longer, the fridge is your friend.

<pJust know the fridge will firm it up a bit. I usually give it 10 seconds in the microwave to bring back some of that soft texture.

One more thing—don’t frost it if you’re planning to store it long. This recipe doesn’t really need frosting, but if you’re adding any glaze or topping, keep that separate until serving.

8) Try these Cakes next!

9) Apple Cinnamon Sheet Cake