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Spiced Apple Sheet Cake with Brown Sugar Cinnamon Buttercream

  • Author: Sprinkles & Sea Salt


Spiced Apple Sheet Cake with Brown Sugar Cinnamon Buttercream is a favorite fall snack cake loaded with apples and spices and smothered in rich brown sugar cinnamon frosting.



Spiced Apple Sheet Cake

1/2 cup coconut oil

1 cup dark brown sugar

3 large eggs, room temperature

1 tsp vanilla extract

1 cup sour cream

3 cups + 1 tbsp all-purpose flour, divided

1 tsp baking soda

2 tbsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1 tsp salt

4 cups chopped and peeled hard apples*

Brown Sugar Cinnamon Buttercream

2 sticks (1 cup) unsalted butter, room temperature

1 cup dark brown sugar

2 tbsp cinnamon

1 tsp salt

1 tsp vanilla extract

4 cups powdered sugar, sifted

3 tbsp heavy cream

1/4 cup pecans (optional for garnish)


Spiced Apple Sheet Cake

Preheat oven to 350°F

Generously grease a 9X13 inch cake pan and line it with parchment paper**

Add the coconut oil and dark brown sugar to the bowl of an electric mixer fitted with blade attachment, beat on high

Add the eggs 1 at a time mixing in between each

Add the vanilla extract, beat

Add in the sour cream, mix

In a medium sized bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt

Add the dry ingredients to the mixer 1 cup at a time, mix until fully incorporated

Put the apples in a medium sized bowl, add 1 tbsp flour, toss to lightly coat the apples in flour

Fold the apples into the cake batter

Spoon the cake batter into the baking pan, spread it into an even layer

Place the pan on the middle rack of the oven

Bake for 23-25 minutes

Allow cake to cool completely

Brown Sugar Cinnamon Buttercream

Add the butter and brown sugar to the bowl of an electric mixer fitted with blade attachment

Beat on high for 2 minutes

Add the cinnamon, salt and vanilla extract, mix

Alternate adding shifted powdered sugar and heavy cream mixing in between

Once all the powdered sugar and heavy cream are added, turn the mixer on high and beat for 5 minutes***

Spread the frosting on top of the completely cooled sheet cake

Garnish with pecans if desired

Cut into squares

Enjoy or keep refrigerated up to 1 week


*Granny Smith, Jonagold, Honey Crisp or Pink Lady are good choices

**If you plan to serve the cake straight from the pan just grease it and skip the parchment paper

***this will make the frosting smooth and fluffy