What are the best apples to use for this apple cake?

Reach for firm, tart baking apples. I like Cosmic Crisp, Honeycrisp, or Pink Lady. They hold their shape and balance the sweetness of the glaze. Avoid softer apples like Red Delicious, which can turn mushy in the oven.

Can I use apple juice instead of apple cider?

You can substitute apple juice in a pinch, but apple cider adds more depth and a natural spiced flavor. If using apple juice, consider adding an extra pinch of cinnamon or a splash of lemon juice to balance the sweetness.

Do I have to use a half sheet pan?

A half sheet pan (17.25x12.5x1 inches) gives you the traditional thin “Texas sheet cake” texture with plenty of glaze-to-cake ratio. You can bake it in a 9x13-inch pan for a thicker cake; just increase the bake time to about 28–32 minutes.

Can I make this apple cake without sour cream?

Sour cream adds moisture and tang. You can substitute with plain Greek yogurt or buttermilk for a similar texture.

Should I glaze the cake while it’s still hot?

Yes! Pour the glaze over the cake as soon as it comes out of the oven. The heat helps the glaze soak in, giving you that signature shiny, sweet top layer.

Can I freeze Apple Cinnamon Texas Sheet Cake?

You can! Once cooled completely, slice the cake into squares, wrap each piece tightly in plastic wrap, and freeze for up to 2 months. Thaw at room temperature or warm slightly before serving.

My Favorite Apple Cake: Texas Sheet Cake Edition

Description

There’s nothing like a Texas Sheet Cake to feed a crowd, and this fall-inspired version might just be my favorite riff yet. This Apple Cinnamon Texas Sheet Cake swaps the traditional chocolate for cozy autumn flavors: warm spices, fresh diced apples, and a buttery apple cider glaze that soaks right into the cake. It’s easy to bake, perfectly spiced, and ideal for sharing. It’s the kind of apple cake that disappears fast, trust me!

Ingredients

Scale

For the Cake:

2 cups (250 grams) all-purpose flour
1 cups (200 grams) granulated sugar
1 cup (200 grams) lightly packed dark brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
½ teaspoon kosher salt
1 cup (226 grams) salted butter
1 cup apple cider
2 large eggs, at room temperature and beaten
1 teaspoon pure vanilla extract
1/2 cup (125 grams) sour cream

For the Apples:

2 cups (200 grams) peeled apples cut into small ¼-inch cubes
1 tablespoon granulated sugar
2 teaspoons cornstarch
½ teaspoon ground cinnamon

For the Glaze:

½ cups (113 grams) salted butter
¼ cup apple cider
3 cups (375 grams) powdered sugar
2 tablespoons sour cream
¼ teaspoon ground cinnamon

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Instructions

Prep and Preheat. Place a rack in the center of the oven and preheat to 350°F. Lightly grease a half sheet pan (a pan that’s 17.25×12.25 with a 1-inch rim) and grease with butter or shortening and dust with flour. Set aside.
Whisk the Dry Ingredients. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt. We’re building flavor right from the start.
Make the Warm Butter-Cider Mixture. In a small saucepan, melt the butter with the apple cider over medium heat until the mixture is steaming and just beginning to bubble. Carefully pour the hot mixture over the dry ingredients and whisk until smooth and glossy. The heat will help dissolve the sugars and bloom the spices—your kitchen will smell incredible.
Add the Eggs, Vanilla, and Sour Cream. Allow the batter to cool slightly (we don’t want scrambled eggs). Whisk in the eggs, vanilla extract, and sour cream until smooth and well combined. The batter will be loose and pouraable. Pour the batter into the prepared sheet pan and spread it evenly with an offset spatula.
Toss and Top the Apples. In a small bowl, toss together the diced apples, granulated sugar, cornstarch, and cinnamon until the apples are well coated. Scatter the apples evenly over the batter, then gently press and swirl them in with an offset spatula so they’re nestled just under the surface.
Bake the Cake. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Make the Warm Glaze. While the cake bakes, melt the butter and apple cider together in a medium saucepan over medium heat. Whisk in the powdered sugar, sour cream, and cinnamon until smooth and pourable.
Glaze While Hot. As soon as the cake comes out of the oven, pour the warm glaze evenly over the hot cake. Use an offset spatula to spread it all the way to the edges. The glaze will seep into the top layer and create that shiny, sweet finish.
Cool and Slice. Let the cake cool until just warm before slicing into squares. Serve straight from the pan to happy friends and fam.