Lucy M. This Apple and Vanilla Sheet Cake is soft, moist, and packed with the sweetness of apples and warm vanilla flavor.
Apple and Vanilla Sheet Cake has become a favorite in my house. The sweet aroma of vanilla mixed with the warm scent of baked apples fills the kitchen every time I make it. The cake is moist, light, and topped with a tangy lemon glaze that adds just the right amount of sweetness. It’s easy to make, and the sheet cake format makes it perfect for serving a crowd. If you love apple desserts, this one’s a must-try!
Ingredients
Cake:
- 2 large tart apples (about 250g), peeled, cored, and thinly sliced
- Juice of 1 lemon
- 2¾ cups (350g) all-purpose flour
- 1¾ cups (350g) granulated sugar
- 1½ tbsp baking powder
- ¾ tsp salt
- 4 extra-large eggs
- 2 tsp vanilla extract
- 1 cup (225g) salted butter, melted
Icing:
- ¾ cup + 2 tbsp (175g) confectioners’ sugar, sifted
- Finely grated zest of 1 lemon
- 2–3 tbsp boiling water
Instructions
- Preheat the oven to 350°F (180°C). Grease a large sheet pan and line it with parchment paper.
- Prepare the apples – Toss the thinly sliced apples in lemon juice to prevent browning and to give them a fresh flavor. Set aside.
- Mix dry ingredients – In a large bowl, combine the flour, baking powder, salt, and sugar. Stir until well mixed.
- Mix wet ingredients – In a separate bowl, whisk the eggs, melted butter, and vanilla extract until smooth.
- Combine wet and dry ingredients – Gradually add the wet mixture to the dry ingredients. Stir until just combined — don’t overmix.
- Add apples – Gently fold in the sliced apples, ensuring they are evenly distributed. The batter will be thick.
- Bake – Pour the batter into the sheet pan and smooth the top. Bake for 50-60 minutes or until golden brown and a toothpick comes out clean. Let it cool completely.
- Prepare the icing – In a small bowl, mix the confectioners’ sugar, lemon zest, and boiling water until smooth. Adjust the consistency by adding more water if needed.
- Ice the cake – Once the cake is cool, spread the icing evenly over the top. Let it set for about 15 minutes.
- Slice and serve – Cut into squares and enjoy!
Apple and Vanilla Sheet Cake
Ingredients
Method
- Preheat the oven to 350°F (180°C). Grease a large sheet pan and line it with parchment paper.
- Prepare the apples – Toss the thinly sliced apples in lemon juice to prevent browning and to give them a fresh flavor. Set aside.
- Mix dry ingredients – In a large bowl, combine the flour, baking powder, salt, and sugar. Stir until well mixed.
- Mix wet ingredients – In a separate bowl, whisk the eggs, melted butter, and vanilla extract until smooth.
- Combine wet and dry ingredients – Gradually add the wet mixture to the dry ingredients. Stir until just combined — don’t overmix.
- Add apples – Gently fold in the sliced apples, ensuring they are evenly distributed. The batter will be thick.
- Bake – Pour the batter into the sheet pan and smooth the top. Bake for 50-60 minutes or until golden brown and a toothpick comes out clean. Let it cool completely.
- Prepare the icing – In a small bowl, mix the confectioners’ sugar, lemon zest, and boiling water until smooth. Adjust the consistency by adding more water if needed.
- Ice the cake – Once the cake is cool, spread the icing evenly over the top. Let it set for about 15 minutes.
- Slice and serve – Cut into squares and enjoy!
Notes
Pro Tip: Keep It Fresh
You can store the Apple and Vanilla Sheet Cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Let it sit at room temperature for a few minutes before serving.Tips to Keep Your Cake Moist
To keep your Apple and Vanilla Sheet Cake moist, store it in an airtight container at room temperature or in the fridge. Adding a slice of bread to the container helps retain moisture — the cake will absorb it, keeping it soft. Also, avoid overbaking, as that can dry out the cake. Let it cool completely before storing to prevent condensation.If you love trying new desserts, you might also enjoy my Gâteau Moka Aux Amandes, a coffee and almond cake that’s perfect for coffee lovers. It’s a great pairing with the light, refreshing Apple and Vanilla Sheet Cake.
Nutritional Value
Per Serving:
- Calories: ~320 kcal
- Protein: 4g
- Fat: 16g
- Carbohydrates: 35g
- Sugar: 22g
- Fiber: 1g
Pro Tip: Keep It Fresh
You can store the Apple and Vanilla Sheet Cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Let it sit at room temperature for a few minutes before serving.
Tips to Keep Your Cake Moist
To keep your Apple and Vanilla Sheet Cake moist, store it in an airtight container at room temperature or in the fridge. Adding a slice of bread to the container helps retain moisture — the cake will absorb it, keeping it soft. Also, avoid overbaking, as that can dry out the cake. Let it cool completely before storing to prevent condensation.
Conclusion
Apple and Vanilla Sheet Cake is the perfect combination of sweet and tart flavors. The soft cake, juicy apples, and creamy icing create a dessert that feels both light and satisfying. It’s easy to make and perfect for any occasion — from family gatherings to a simple treat with your afternoon coffee. If you’re looking for a cake that’s packed with flavor and easy to bake, this one is a winner!
