Apple and Vanilla Sheet Cake

Apple and Vanilla Sheet Cake is one of my all-time favorite bakes. The soft, fluffy cake combined with sweet apples and a hint of vanilla creates a comforting and delicious dessert. I love how the apples add natural moisture and sweetness, while the vanilla brings warmth and depth to the flavor. The lemon icing on top gives it a refreshing touch that balances the sweetness perfectly. It’s simple to make, easy to serve, and always a hit with family and friends. If you love apple desserts, this one will become your new go-to!

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Prep Time 15

Cook Time 1

Servings: 16

Course: Dessert

Cuisine: British

Calories: 320

Ingredients Method Notes

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

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.