Whole Wheat Apple Cinnamon Sheet Cake
A tender, moist sheet cake studded with soft apple pieces and warming spices. Made with whole wheat flour for nuttier flavor and better nutrition, this cake is perfect for breakfast, brunch, or a simple dessert. The apples keep the crumb moist while cinnamon and a touch of nutmeg create a cozy flavor profile.
- Prep
- 20 min
- Cook
- 35 min
- Wait
- 30 min
- Total
- 1 hr 25 min
- Makes
- 1 sheet cake (9×13 inches; 12 slices)
Steps
Before you start
- Preheat oven to 350°F (175°C)
- Line a 9×13-inch (23×33 cm) baking pan with parchment paper
- Measure all dry ingredients before mixing
- Have eggs at room temperature for better emulsification
Mix dry ingredients
- In a medium bowl, whisk together whole wheat flour (240 g), baking powder (10 g), baking soda (2.5 g), ground cinnamon (3.5 g), ground nutmeg (0.5 g), and salt (3 g).
- Set aside.
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Ready when: Mixture is evenly combined with no lumps of spice or baking soda.
Tip: Whisk the spices thoroughly to distribute cinnamon evenly throughout the cake.
Prepare the apples
- Peel, core, and cut 3 medium apples (450 g) into ½-inch (1.3 cm) dice.
- Toss with 1 tbsp (15 ml) lemon juice to prevent browning.
- Set aside.
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Ready when: Apples are cut into uniform ½-inch pieces.
Tip: Keep apples in a separate bowl until the last moment before folding in, so they don't oxidize or release liquid.
Whisk wet ingredients
- In a large bowl, whisk together vegetable oil (180 ml), granulated sugar (300 g), and light brown sugar (55 g) until well combined, about 1 minute.
- Add 3 room-temperature large eggs one at a time, whisking well after each addition.
- Whisk in vanilla extract (5 ml).
- The mixture will be pale and slightly thickened.
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Ready when: Mixture is pale, thickened, and smooth with no visible egg streaks.
Tip: Whisking eggs in fully ensures a lighter, more tender crumb.
Combine wet and dry
- Add the apple juice (120 ml) to the egg mixture and whisk gently until just combined.
- Add the dry flour mixture and fold gently with a rubber spatula until just combined—do not overmix.
- The batter will be thick and slightly lumpy.
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Ready when: No visible streaks of dry flour; batter is thick and cohesive.
Tip: Stop folding as soon as flour is incorporated to avoid toughening the cake with overmixing.
Fold in apples
- Fold the diced apples (450 g) gently into the batter using a rubber spatula, making 8–10 strokes until evenly distributed.
- Apples should be distributed throughout, not clumped in one area.
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Ready when: Apple pieces are evenly scattered throughout the batter.
Tip: Use gentle, broad strokes to fold rather than stirring, which can break up the apples.
Fill the pan
- Transfer the batter to the prepared 9×13-inch (23×33 cm) pan lined with parchment paper.
- Smooth the top with a rubber spatula so it is level.
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Ready when: Batter is evenly distributed in the pan with a level surface.
Tip: Tap the pan gently on the counter to release trapped air bubbles before baking.
Bake the cakeOven 350°F / 175°C
- Bake at 350°F (175°C) for 32–37 minutes.
- The cake is done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), and the top is golden brown and springs back lightly when pressed.
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Ready when: Toothpick inserted in center shows moist crumbs; top is golden and springs back when lightly pressed.
Tip: Check at 32 minutes so it doesn't overbake—a slightly underbaked cake will be moister than overbaked.
Cool in pan
- Remove the cake from the oven and place on a cooling rack.
- Let the cake cool in the pan for 15 minutes, then lift out using the parchment paper and cool on the rack for at least 15 more minutes before slicing.
- The cake will continue to firm up as it cools.
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Ready when: Cake is warm to the touch but holds together when lifted.
Tip: Cooling in the pan first prevents the warm cake from breaking apart; it will finish setting on the rack.
Good to know
Tips
- For extra moisture, brush the warm cake with 2 tbsp apple juice mixed with 1 tbsp honey before cooling.
- If you prefer a spiced topping, mix 2 tbsp sugar, 1 tsp cinnamon, and a pinch of nutmeg, then sprinkle over the batter before baking.
- Whole wheat flour absorbs liquid differently than all-purpose, so if your batter seems very thick, add an extra 1–2 tbsp apple juice.
- Let apples get slightly soft during baking—they'll be tender and add moisture to each bite.
Make ahead
Bake the cake up to 1 day ahead. Wrap cooled cake tightly in plastic wrap and store at room temperature or in the refrigerator.
Storage & reheating
Room temperature (covered): up to 2 days. Refrigerator (wrapped): up to 4 days. Freezer (wrapped in plastic, then foil): up to 3 months. Thaw at room temperature before serving. Reheat slices in a 300°F (150°C) oven for 8–10 minutes if desired.
Substitutions
- whole wheat flour → all-purpose flour. Use 1⅞ cups (220 g) all-purpose flour for a lighter, less nutty cake. The texture will be more delicate but less wholesome.
- vegetable oil → melted coconut oil or unsalted butter. Use the same volume. Coconut oil adds subtle flavor; butter creates a richer crumb.
- medium apples (Honeycrisp, Gala, or Granny Smith) → pears, peaches, or a mix of berries. Choose fruit of similar tartness and firmness. Berries should be left whole or halved.
- unsweetened apple juice or water → buttermilk or plain yogurt. Use the same volume. These will make the cake slightly tangier and more tender.
