My Favorite Apple Cake: Texas Sheet Cake Edition

Every fall, I feel this pull (it’s a mission, really) to dream up a new twist on the classic Texas Sheet Cake. It’s a tradition of sorts now. Last year, I baked a Pumpkin Pecan Texas Sheet Cake, the year before that I couldn’t resist leaning into the classic chocolate version which is a true Wilson family staple, especially when there’s a crowd to feed. But this year’s variation might just be my favorite yet.

This Apple Cinnamon Texas Sheet Cake is everything I love about fall before we tumble headfirst into pumpkin season. It’s a tender, spiced cake speckled with tiny bites of gooey cinnamon-sugar apples, finished with a buttery apple cider glaze that settles into the crumb just right. It tastes like the in-between season when apples are crisp, evenings are just a hint cooler, and game nights call for something sweet to share.

This isn’t a cake to miss. It’s generous, simple, and best enjoyed with friends.  I say skip the fancy dinner plans, order pizza takeout, and make this the star of the show. There’s plenty to go around!

Here are the ingredients you’ll need to make my favorite Apple Cake: Texas Sheet Cake edition:

• All-purpose flour  The sturdy foundation that holds all our fall magic together.

• Granulated sugar and powdered sugar  Sweetness that balances the tart apples and warm spices and powdered sugar to thicken and sweeten the glaze.

• Dark brown sugar  A little molasses depth that gives the cake that essential cozy, caramel note.

• Baking soda  The lift that keeps this cake light and soft, even in a big sheet pan.

• Ground cinnamon  The ultimate fall spice that makes the whole kitchen smell like a hug.

• Freshly grated nutmeg  Just enough warmth and depth to make you wonder what makes it so special.

• Kosher salt   A pinch of balance to keep the sweetness in check.

• Salted butter   Richness, flavor, and that melt-in-your-mouth texture you only get from butter.

• Apple cider   A fall twist that adds moisture and the faintest apple tang — our secret to flavor-packed batter. Grab a big jug because it’s so nice to have around this time of year!

• Eggs   The glue that brings it all together, for a cake that’s tender, not crumbly.

• Pure vanilla extract   The background note that makes everything taste like home, I swear.

• Sour cream   For moisture and tang

• Peeled, diced apples and cornstarch  Juicy bursts of real apple in every bite and cornstarch to thicken the apple juices.

Let’s Mix the Batter

We’re building this cake in layers of cozy, starting with the dry ingredients. Whisk together the flour, both sugars, baking soda, cinnamon, nutmeg, and salt. Take a second to really whisk; this step helps break up any sneaky brown sugar clumps and evenly distributes the spices so every bite tastes balanced.

Now, here’s where things get a little different from a classic cake batter. We’re going to bloom the spices in a warm butter-and-apple-cider mixture. It’s like a shortcut to making the whole kitchen smell like autumn. In a small saucepan, melt the butter with the apple cider over medium heat. Let it get steamy and just start to bubble at the edges — not a full boil, just enough heat to make everything cozy and fragrant.

Carefully pour that hot butter-cider mixture over your dry ingredients. This part feels a little wild (pouring hot liquid into flour?!), but trust the process. Whisk until the batter looks glossy and smooth, like melted caramel with a hint of spice. The warmth will dissolve the sugars and wake up the cinnamon and nutmeg.

Now, take a beat and let the batter cool for a few minutes as we don’t want scrambled eggs in our cake. Once it’s just warm to the touch, whisk in the beaten eggs, vanilla, and sour cream. These add richness and moisture and turn that glossy base into a luscious, pourable batter.

Pour the batter into your greased half sheet pan and spread it out evenly with an offset spatula (or the back of a spoon, no judgment). It should look smooth and golden, ready for its apple topping.

Tossing and Adding the Apples

Now for the star of the show — the apples! You’ll want them peeled, diced small (think large confetti-sized cubes), and ready to mingle. The secret to keeping them bright and juicy (and not sinking into the cake or turning the crumb soggy)is a quick toss in a little sugar, cinnamon, and cornstarch.

That cornstarch is the quiet hero here. As the cake bakes, that light coating of cornstarch turns into a subtle, glossy glaze around each apple piece – almost like the filling of your favorite apple fritter. It keeps the fruit suspended in the batter and gives each bite a soft, sweet burst of apple flavor without bleeding moisture into the cake. It’s a small step that makes a big difference.

Once your apples are coated, scatter them evenly over the top of your batter. Don’t just dump; think sprinkle and swoop. Use an offset spatula or the back of a spoon to gently swirl the apples into the batter so they’re nestled just below the surface. You want them cozy but still peeking through, ready to caramelize a bit as they bake.

Baking and Glazing the Cake

Slide your pan into a 350°F oven and let the magic happen. Because we’re baking in a half sheet pan or jelly roll pan, you’ll get that signature thin layer of cake that makes a Texas Sheet Cake so special.

Now, a little real talk: thin cakes have a way of telling the truth about your oven. If your shelves are even a touch crooked (and honestly, whose aren’t?), you might notice the batter drifting to one side as it bakes, giving you a slightly slanted cake. Don’t stress it. I call it  rustic charm! But if you know your oven leans one way, very gently rotate the pan about a third of the way through baking for a more even rise.

Now for the best part: the glaze. While the cake bakes, melt butter and apple cider together in a saucepan, then whisk in powdered sugar, sour cream, and a pinch of cinnamon until smooth and glossy. Keep it warm; this glaze is meant to meet the cake warm from the oven.

When the timer dings, wait just a few minutes for the cake to cool from screamin’ hot. Pour that warm glaze over the warm cake, spreading it gently to the edges with an offset spatula. The glaze will sink slightly into the top layer, creating that dreamy gooey seam where cake meets frosting. As it cools, the glaze sets into a delicate crackle shell, just like the classic Texas Sheet Cake – soft underneath and shiny on top.

Let the cake cool just enough that the glaze sets but the crumb is still tender and warm. Then slice into squares and serve straight from the pan. Plates are formal, but a napkin and a smile will do.

Be sure to rate the recipe below after you make it! I’d love to hear how much you love it! xo

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