Okay, amigos, gather ‘round because I’m about to drop a flavor bomb on you! I’ve been tinkering, tweaking, and taste-testing like a madwoman, and I’ve finally nailed it: the Apple Cinnamon Sheet Cake that will blow your freakin’ mind. Forget everything you thought you knew about fall baking – this ain’t your grandma’s apple cake (unless your grandma is a total flavor rebel, then high five!).

This Apple Cinnamon Sheet Cake is all about big, bold flavors delivered with maximum ease. We’re talking tender, spiced cake, juicy apples, and a cinnamon sugar crunch that will have you sneaking bites straight from the pan. It’s the kind of cake that makes you wanna dance around your kitchen, blast some Celia Cruz, and share the love with everyone you know.

I remember the exact moment I knew this Apple Cinnamon Sheet Cake was pure gold. It was during one of my infamous taste-testing sessions with my neighbors (they’re my official flavor guinea pigs). This one neighbor, Maria, took a bite, closed her eyes, and said, “Quinn, this tastes like a warm hug from a Cuban grandma.” BAM! That’s when I knew.

That, my friends, is the essence of Cuba Queen: taking comforting flavors and kicking them up a notch. This Apple Cinnamon Sheet Cake is no exception. It’s simple enough for a weeknight treat but impressive enough for a weekend fiesta. And trust me, this Apple Cinnamon Sheet Cake is the perfect excuse to throw a party!

This Apple Cinnamon Sheet Cake recipe is a love letter to fall flavors, Cuban-style. I’m bursting to share all the flavor secrets behind this Apple Cinnamon Sheet Cake with you. Get ready to transform your kitchen into a flavor playground!

INGREDIENTS You Need for This:

This list is SHORT but mighty! We’re talking pantry staples, juicy apples, and a secret ingredient that will take your Apple Cinnamon Sheet Cake to the next level. Get ready, flavor adventurers, because this is going to be epic!

3 cups all-purpose flour: Don’t skimp on quality here. A good flour makes all the difference.
2 teaspoons baking soda: This is what gives our Apple Cinnamon Sheet Cake that perfect rise.
1 teaspoon ground cinnamon: Obviously! But make sure it’s fresh. Stale cinnamon is a flavor killer.
1/2 teaspoon ground nutmeg: The warm, nutty note that complements the apple and cinnamon perfectly.
1/4 teaspoon salt: Balances the sweetness and enhances all the other flavors in this Apple Cinnamon Sheet Cake.
1 1/2 cups granulated sugar: For sweetness, of course!
1 cup vegetable oil: Keeps the cake moist and tender.
4 large eggs: Adds richness and structure to our **Apple Cinnamon Sheet Cake**.
1 teaspoon vanilla extract: A touch of vanilla enhances all the other flavors.
1 cup buttermilk: The secret to a super moist and tender Apple Cinnamon Sheet Cake. Trust me on this one.
4 cups peeled and diced apples: Use your favorite baking apples – Honeycrisp, Gala, or Fuji all work great.
1 cup chopped pecans or walnuts: Optional, but adds a nice crunch and nutty flavor to this Apple Cinnamon Sheet Cake.
1/2 cup (1 stick) unsalted butter, melted: For the cinnamon sugar topping.
1/2 cup granulated sugar: For the cinnamon sugar topping.
2 teaspoons ground cinnamon: For the cinnamon sugar topping.

The secret to an epic Apple Cinnamon Sheet Cake is using BUTTERMILK instead of regular milk. The acidity in the buttermilk tenderizes the gluten in the flour, resulting in a cake that is incredibly moist and tender.

You’ll find the best ingredients for this **Apple Cinnamon Sheet Cake** at your local farmer’s market or co-op. Fresh apples and high-quality spices will take your cake to the next level. I like to get my spices from a local spice shop for that extra kick.

Splurge on the vanilla extract for this one Apple Cinnamon Sheet Cake ingredient – trust me. A good quality vanilla extract will make a world of difference in the overall flavor.

Here’s the **Apple Cinnamon Sheet Cake** game-changer that will blow your mind: add a pinch of ground cardamom to the batter. It adds a warm, exotic note that complements the apple and cinnamon perfectly.

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s get this Apple Cinnamon Sheet Cake party started! Follow these step-by-step instructions, and you’ll be enjoying a slice of pure bliss in no time. Don’t stress – your Apple Cinnamon Sheet Cake is going to be incredible!

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures your **Apple Cinnamon Sheet Cake** releases easily.
In a large bowl, whisk together the flour, baking soda, 1 teaspoon cinnamon, nutmeg, and salt. This ensures that all the dry ingredients are evenly distributed throughout your **Apple Cinnamon Sheet Cake**.
In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract. Mix well until fully combined. We want that sugar nice and incorporated for the best texture in our Apple Cinnamon Sheet Cake.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. Overmixing can lead to a tough **Apple Cinnamon Sheet Cake**.
Stir in the buttermilk and mix until just combined. The buttermilk adds so much moisture to this **Apple Cinnamon Sheet Cake**!
Gently fold in the diced apples and nuts (if using). Make sure those apples are evenly distributed so every bite of this Apple Cinnamon Sheet Cake is bursting with flavor.
Pour the batter into the prepared baking pan and spread evenly. This **Apple Cinnamon Sheet Cake** is already starting to look like pure deliciousness!
In a small bowl, combine the melted butter, 1/2 cup sugar, and 2 teaspoons cinnamon. Mix well.
Sprinkle the cinnamon sugar mixture evenly over the batter. Don’t be shy! This is what gives our **Apple Cinnamon Sheet Cake** that irresistible crunch.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, this **Apple Cinnamon Sheet Cake** takes exactly 32 minutes.
Let the cake cool completely in the pan before cutting and serving. I know it’s tempting to dig in right away, but trust me, it’s worth the wait for this **Apple Cinnamon Sheet Cake** to cool!

Here’s where most people mess up their **Apple Cinnamon Sheet Cake** – but not you! Be careful not to overbake the cake. Overbaking will result in a dry, crumbly cake. You want your **Apple Cinnamon Sheet Cake** to be moist and tender.

Pro tip for **Apple Cinnamon Sheet Cake** perfection: use an offset spatula to spread the batter evenly in the pan. This ensures that the cake bakes evenly and has a consistent texture.

While your **Apple Cinnamon Sheet Cake** is working its magic, grab your camera – this is Instagram gold! The smell is amazing, the anticipation is building and you just KNOW this **Apple Cinnamon Sheet Cake** is gonna be epic.

Your **Apple Cinnamon Sheet Cake** should look golden brown and feel slightly firm to the touch. The cinnamon sugar topping should be bubbly and caramelized. It should smell absolutely heavenly!

PRESENTATION:

People absolutely lose their minds when I serve this **Apple Cinnamon Sheet Cake** at potlucks and picnics! It’s always the first thing to disappear, and I always get asked for the recipe.

To present this Apple Cinnamon Sheet Cake for maximum impact, dust it with a light coating of powdered sugar. This adds a touch of sweetness and makes it look extra pretty. A drizzle of caramel sauce would make a beautiful addition to this **Apple Cinnamon Sheet Cake**.

This **Apple Cinnamon Sheet Cake** absolutely slays at dinner parties! Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent dessert.

Pair this **Apple Cinnamon Sheet Cake** with a cup of hot coffee or tea for the perfect fall treat. It’s also delicious with a glass of cold milk.

Perfect occasions for this **Apple Cinnamon Sheet Cake**? Thanksgiving, Christmas, potlucks, picnics, or just a cozy night in with a good book. Really, any excuse will do!

If you have any leftover **Apple Cinnamon Sheet Cake** (which is unlikely!), you can transform it into bread pudding. Cut the cake into cubes, soak it in a mixture of milk, eggs, and sugar, and bake until golden brown.

I’ve tested a few seasonal variations of this **Apple Cinnamon Sheet Cake**, but I can’t pick a favorite! In the fall, use apples that are in season. In the winter, add cranberries or pecans.

FAQs:

I know you’ve got questions, flavor adventurers, and I’m here to answer them! Here are some common challenges people face when making **Apple Cinnamon Sheet Cake**, along with my tried-and-true solutions.

Can I make this Apple Cinnamon Sheet Cake spicier?

Absolutely! Add a pinch of cayenne pepper or a dash of cinnamon oil to the batter for an extra kick. You could also use a spicier variety of cinnamon, like Saigon cinnamon. In my testing, a quarter teaspoon of cayenne pepper worked best.

What if I don’t have buttermilk for my Apple Cinnamon Sheet Cake?

No problem! You can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes, and you’re good to go. I’ve used this trick countless times.

How do I know when my Apple Cinnamon Sheet Cake is perfectly done?

The best way to tell if your **Apple Cinnamon Sheet Cake** is done is to insert a wooden skewer into the center. If it comes out clean, the cake is done. If it comes out with batter on it, bake for a few more minutes and check again.

Can I use a different type of apple for this Apple Cinnamon Sheet Cake?

Definitely! Honeycrisp, Gala, Fuji, and Granny Smith apples all work well in this recipe. Use your favorite baking apple, or a combination of different varieties. Experimenting is part of the fun!

Can I freeze this Apple Cinnamon Sheet Cake?

Yes, you can! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. I like to slice it before freezing so I can just grab a piece when I want it.

Can I make this Apple Cinnamon Sheet Cake gluten-free?

Yes, you can! Use a gluten-free all-purpose flour blend and follow the recipe as directed. I’ve had good results with Bob’s Red Mill gluten-free flour.

Can I reduce the amount of sugar in this Apple Cinnamon Sheet Cake?

You can, but I wouldn’t recommend reducing it by more than 1/4 cup. The sugar not only adds sweetness but also helps to tenderize the cake. Too little sugar and your **Apple Cinnamon Sheet Cake** may come out dry.

I get tons of great feedback from my online community about this recipe and I hope you’ll become a regular, too! This Apple Cinnamon Sheet Cake recipe is the kind of recipe that gets rave reviews!

CONCLUSION:

This **Apple Cinnamon Sheet Cake** represents everything Cuba Queen stands for: bold flavors, simple recipes, and a whole lotta love. It’s a cake that’s guaranteed to bring a smile to your face and warm your soul.

My Apple Cinnamon Sheet Cake Power Tips:

Use buttermilk: It’s the secret to a super moist and tender cake.
Don’t overmix: Overmixing can lead to a tough cake.
Don’t overbake: Overbaking will result in a dry cake.

I’ve created a few different versions of this recipe, and I love them all! My chocolate chip Apple Cinnamon Sheet Cake version gets the biggest reactions, closely followed by my caramel apple cinnamon sheet cake and a pineapple, apple cinnamon version!

I have total confidence that you can make this **Apple Cinnamon Sheet Cake** and knock everyone’s socks off. This is the type of recipe that tastes like a warm hug, especially with a Caramel Apple Sangria Recipe!

I encourage you to make this easy Apple Cinnamon Sheet Cake your signature dish. It’s easy to customize, it’s always a crowd-pleaser, and it’s guaranteed to make you a star in the kitchen. You’ll want to check out my Mini Banana Pudding Cheesecakes, too!

So, go forth, flavor adventurers, and create some Apple Cinnamon Sheet Cake memories! I can’t wait to see all your creations! Be sure to tag me in your photos and share your results! And if this whets your appetite for fall baking, check out these Peppermint Bark Cinnamon Rolls! Get ready to share the Cuba Queen love, and don’t forget the Apple Sheet Cake with Cinnamon Frosting | The Marble Kitchen, Apple Sheet Cake (Or Loaves) – Jessie Sheehan Bakes and Apple Cinnamon Sheet Cake – Taste and Tell!

Apple Cinnamon Sheet Cake

Print Recipe

This Apple Cinnamon Sheet Cake is incredibly moist and flavorful, perfect for a simple dessert or a cozy autumn treat. The warm cinnamon and sweet apples create a comforting combination that everyone will love.

Author: Quinn
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
3 cups peeled and diced apples (about 3 medium apples)
For the Frosting:
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup milk

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
Add the oil, eggs, and vanilla extract. Beat until well combined.
Gradually add the buttermilk, mixing until smooth.
Fold in the diced apples.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
For the Frosting: In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
Gradually add the powdered sugar, mixing until well combined.
Stir in the vanilla extract and milk until the frosting is smooth and spreadable.
Frost the cooled cake and slice to serve.

Notes

For an extra touch, sprinkle chopped walnuts or pecans on top of the frosting.