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This apple sheet cake comes together fast and feeds a crowd. Fresh apples, simple ingredients, and a maple glaze on top—fall baking doesn’t get easier or more delicious!
Why You’ll Love This Recipe
This tender apple cake is packed with fresh apple flavor and topped with a sweet maple glaze that makes it extra special. It is easy to make and uses Simple, everyday ingredients you already have on hand
The cake bakes in a sheet pan so it’s perfect for serving a crowd. Great for potlucks, holidays and fall gatherings.
Ingredients Needed
- Granny Smith Apples or your favorite tart apples.
- Sugar, granulated and powdered sugar
- Salted butter and Shortening
- Milk. Use regular milk or buttermilk.
- Eggs
- Baking Soda
- Vanilla Extract
- Cinnamon
- Maple Syrup
How To Make Apple Sheet Cake
- Peel and dice apples into small even sized pieces.
- Combine butter, water and shortening in a sauce pan and bring to a boil.
- Add in dry ingredients including flour, sugar, cinnamon and stir to combine.
- Whisk in milk, then baking soda, eggs and vanilla.
- Stir in apples.
- Pour batter into a prepared pan, a greased 15 x 13 inch jelly roll pan.
- Bake at 400 F degree oven for 20 minutes.
- Cool for 10-15 minutes
- Combined melted butter, milk, powdered sugar, maple syrup and vanilla. Add additional milk if needed to make the glaze spreadable. Use an offset spatula to spread over cooled cake.
- Stir until smooth.
- Pour frosting over cooled cake and spread evenly.
Tips from leigh Anne
- I prefer using tart apples like Granny Smith for the best flavor and texture.
- Don’t skip peeling the apples — it keeps the cake extra soft.
- Cut apples into small, even pieces so they bake evenly into the cake.
- Line the sheet pan with parchment for easy removal and cleanup.
- Let the cake cool slightly before adding the maple glaze so it doesn’t melt right off.
Frequently Asked Questions
Can I make apple sheet cake ahead of time?
Yes! This cake stays moist and flavorful for a couple of days. Bake it the day before and glaze it when ready to serve.
Can I add nuts to the cake?
Yes! Chopped pecans or walnuts make a delicious addition — stir them into the batter or sprinkle on top.
How does apple cake freeze?
It freezes great. I recommend cutting the cake into serving size pieces and freezing individual pieces wrapped tightly in plastic wrap and foil. It will freeze for up to 3 months.
How do I store leftover cake?
Store in an airtight container at room temperature for 2-3 days or in the fridge for 3-4 days.
Whether you’re baking for a cozy fall gathering, a holiday potluck, or just because apples are in season, this apple sheet cake is always a crowd-pleaser. It’s simple, delicious tender crumb and full of warm, comforting flavors. Don’t be surprised when everyone comes back for a second slice!
Check out more of my favorite fall recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Apple Sheet Cake Recipe
Ingredients
- 2 cups flour
- 2 cups sugar
- 1 tsp cinnamon
- 1/2 cup butter salted
- 1 cup water
- 1/2 cup shortening
- 1/2 cup milk regular milk or buttermilk
- 1/2 tsp baking soda
- 2 eggs
- 1 tsp vanilla
- 2 cups granny smith apples peeled and chopped
Glaze
- 2 Tbsp butter melted
- 1 Tbsp milk
- 2 Tbsp maple syrup
- 1 1/2 cup powdered sugar
- 1 tsp vanilla
Instructions
- In a sauce pan combine butter, water and shortening. Bring to a boil. Stir in flour, sugar, cinnamon and stir to combine.
- Add milk, then baking soda, eggs and vanilla to above mixture.
- Stir in apples.
- Pour into a greased 15 x 13 jelly roll pan.
- Bake at 400 degrees for 20 minutes. Cool for 10-15 minutes
Glaze:
- Combined melted butter, milk, powdered sugar, maple syrup and vanilla. Add additional milk if needed to make the glaze spreadable.
- Stir until smooth.
- Pour frosting over cooled cake and spread evenly with an offset spatula..
Nutrition Facts:
Dodie Melvin says
Shortening – did you use oil or solid shortening?
Leigh Anne says
I used solid shortening
Cheryl says
Do you add all the ingredients into the hot pot? Instructions kind of vague.
Diane says
When you say shortening, do you mean Crisco?
Leigh Anne says
Diane, yes
Rachel says
Leigh Anne- do you think I can use Coconut oil instead of shortening?
MBO says
Do you think if I replaced the shortening with sour cream, this would still work?
Leigh Anne says
I have only made the recipe as written so I’m not sure, I might just substitute additional butter.
Evelyn Broadbridge says
Leigh Anne, Why do we have to give our email every time. I love your site, your recipes, have pinned so many. Beautiful decorating ideas also. However you are not the only site that sticks the sign up before you can read a post. I have started to delete them. Many I have signed up many times only to be told I am signed already.
Leigh Anne says
Evelyn, Have you signed up for my email? Once you sign up it shouldn’t pop up any more. Let me check the settings on it to make sure it’s o.k.