Name: Cinnamon Sheet Cake with Cider Frosting
Prep time: 20 min
Cook time: PT-484699H31M51S
Total time: 50 min
Ingredients: 1 cup unsalted butter, softened; 1 1/4 cups granulated sugar; 1/2 cup light brown sugar, packed; 3 large eggs; 2 teaspoons vanilla extract; 1 cup sour cream or plain Greek yogurt; 2 1/4 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup whole milk (or any milk of choice); 1 cup apple cider; 1/2 cup unsalted butter; 2 1/2 cups powdered sugar, sifted; 1/2 teaspoon cinnamon; 1/2 teaspoon vanilla extract; Pinch of salt; Optional: 1–2 tablespoons milk to thin, if needed

Let’s take a moment to appreciate everything cinnamon brings to the table. It’s warm, slightly spicy, nostalgic, and incredibly inviting. Now imagine that, folded into a tender, buttery sheet cake that bakes up soft, golden, and fragrant. This Cinnamon Sheet Cake with Cider Frosting is the kind of dessert that makes people pause mid-bite and say, “Wait… what is this?!”

The cake itself is simple but deeply flavorful. There’s no need for layers, fillings, or anything fussy. Just a single, big, fluffy layer of perfectly spiced cake. And then comes the frosting—apple cider-based and cooked down to a syrupy reduction before it’s whipped into a smooth glaze that pours like velvet over the warm cake. It’s sweet, a little tangy, and tastes like the best parts of a fall orchard visit.

What’s magical about sheet cakes is how unfussy they are. No stacking, no piping bags, no stress. You bake it, cool it slightly, pour on the frosting, and you’re done. It’s ideal for potlucks, cozy gatherings, Sunday treats, or even just a random Tuesday when you want your kitchen to smell like cinnamon and comfort.

But don’t be fooled by the simplicity—this cake brings flavor that hits deep. The cinnamon doesn’t just whisper in the background; it sings. And that cider frosting? It soaks into the top of the cake just slightly, giving you this melt-in-your-mouth finish that’s almost impossible to describe. All you need to know is: this cake doesn’t last long once it’s out of the oven.

Why You’ll Love This Cinnamon Sheet Cake with Cider Frosting

It’s incredibly easy to make. No special tools or advanced baking skills required—just mix, bake, and pour.
The flavor is cozy and nostalgic. It’s like autumn, apple picking, and grandma’s kitchen all rolled into one.
Sheet cakes are perfect for a crowd. This one serves 12 to 16, making it ideal for potlucks, parties, and holidays.
That apple cider frosting? Absolute magic. Sweet, tangy, buttery, and soaks into the cake just enough to make it unbelievably moist.
Cinnamon is the star, and it shines in every bite. Bold, warm, and perfectly balanced.
You can serve it warm or at room temperature. It’s dreamy either way, especially with a cup of tea or hot apple cider.
The texture is soft and tender with just enough structure to hold up under the frosting.
You can dress it up with a sprinkle of chopped nuts, a drizzle of caramel, or even a dusting of powdered sugar.
The ingredients are simple and pantry-friendly. No hard-to-find spices or specialty flours here.
It smells amazing while baking—like a cinnamon-sugar cloud wrapping your kitchen in comfort.
It’s adaptable. Swap in pumpkin spice, add a little nutmeg, or make it dairy-free with easy substitutions.
It’s a great make-ahead dessert. The flavors actually deepen the next day, so it’s perfect for prepping in advance.
It holds up beautifully. Even after a couple of days, it stays moist and flavorful.
It’s a refreshing break from chocolate-based desserts while still being rich and indulgent.
The apple cider in the frosting adds a natural fruity note that balances the sweetness without overpowering it.

Preparation Time and Yield

Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 50 minutes
Yield: 12–16 servings

Nutritional Information (Per Serving)

Calories: 310
Carbohydrates: 40g
Protein: 3g
Fat: 15g
Fiber: 1g
Sugar: 28g

Ingredients for Cinnamon Sheet Cake with Cider Frosting

For the cake:

1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1/2 cup light brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 cup sour cream or plain Greek yogurt
2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk (or any milk of choice)

For the cider frosting:

1 cup apple cider
1/2 cup unsalted butter
2 1/2 cups powdered sugar, sifted
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Pinch of salt
Optional: 1–2 tablespoons milk to thin, if needed

Step-by-Step Instructions for Cinnamon Sheet Cake with Cider Frosting

Step 1
Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet cake pan or line it with parchment paper for easy removal.

Step 2
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 3 to 4 minutes using a hand or stand mixer.

Step 3
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4
Mix in the sour cream or Greek yogurt until fully combined. The batter should be thick and smooth.

Step 5
In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.

Step 6
Add the dry ingredients to the wet mixture in two batches, alternating with the milk. Start and end with the dry. Mix gently after each addition just until incorporated. Don’t overmix!

Step 7
Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan on the counter once or twice to release air bubbles.

Step 8
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and just slightly springy to the touch.

Step 9
While the cake is baking, start the frosting. In a small saucepan over medium heat, simmer the apple cider until it reduces to about 1/4 cup. This takes 10–15 minutes and concentrates the flavor beautifully.

Step 10
Once the cider has reduced, stir in the butter until melted. Remove from heat and whisk in the powdered sugar, cinnamon, vanilla, and a pinch of salt. Add milk 1 tablespoon at a time if needed to reach a pourable glaze consistency.

Step 11
Let the cake cool for 10–15 minutes, then pour the warm cider frosting over the top, spreading it gently with an offset spatula or the back of a spoon.

Step 12
Let the frosting set slightly before slicing. Serve warm, at room temperature, or chilled—it’s delightful every way.

Ingredient Background

Let’s dig into what makes the ingredients in this Cinnamon Sheet Cake with Cider Frosting more than just a list—they’re a carefully curated cast of characters working in harmony to create one of the coziest cakes you’ll ever make. Starting with cinnamon, this warming spice is derived from the inner bark of cinnamon trees and has been used in cooking and baking for thousands of years. Its sweet and spicy aroma adds depth and warmth, turning a simple butter cake into something that tastes like a cozy fall evening. Cinnamon is more than a spice here—it’s the soul of the cake.

Next up: apple cider. Not to be confused with apple juice, cider is unfiltered and often unpasteurized, giving it a deeper, richer apple flavor. When you simmer it down into a reduction, the natural sugars and tartness concentrate into a thick, syrupy liquid that makes the frosting sing with fruity brightness. It balances the richness of the butter and sugar, and when paired with cinnamon, it brings that familiar “spiced apple” flavor without needing cloves, nutmeg, or a whole spice rack.

Let’s not forget the supporting players. Butter brings richness and tenderness to the cake, especially when creamed with sugar. It’s the base that gives the cake its melt-in-your-mouth texture. Brown sugar adds a molasses-like sweetness and helps keep the cake soft and flavorful. Sour cream or Greek yogurt adds moisture and a little tang, keeping the crumb tender without being heavy. And vanilla—while subtle—rounds everything out and brings a mellow sweetness that plays perfectly against the spice and cider. Every ingredient here isn’t just filling a role, it’s doing something specific to bring this cozy dessert to life.

Technique Tips for Cinnamon Sheet Cake with Cider Frosting

There’s something so satisfying about a sheet cake that comes together easily but still feels like it could be served at a bakery. To make sure your cinnamon sheet cake hits that sweet spot, a few tried-and-true techniques will take it over the top. First, creaming the butter and sugars properly is key. Don’t rush this step—take at least 3 to 4 minutes to beat them until pale and fluffy. This isn’t just for looks; it incorporates air, which helps the cake rise evenly and creates a soft, tender crumb.

Another tip? Make sure your sour cream or yogurt is at room temperature. Cold ingredients can cause the butter to seize or clump, and that throws off the texture of your batter. Speaking of batter, mix it gently once you add the flour. You don’t want to overwork the gluten in the flour, or you’ll end up with a dense, tough cake. Stir until just combined—that’s your magic zone.

Now for the frosting. The secret to deep flavor here is patience. Simmering the apple cider slowly until it reduces gives you a concentrated apple essence that’s absolutely worth the time. Once it’s reduced, whisk it into your butter and powdered sugar mixture while still warm to help everything melt and blend smoothly. The result is a glaze that’s not just sweet—it’s complex, tangy, and layered with flavor. If your frosting ends up too thick, a splash of milk brings it to that perfect pourable consistency. And don’t forget: pour the frosting while the cake is still slightly warm. It melts into the top and creates that dreamy, self-glazing finish.

Alternative Presentation Ideas

As beautiful and satisfying as this sheet cake is in its classic form, it also lends itself to a few fun presentation ideas that can help you tailor it to any occasion. For example, if you’re serving it at a party or brunch, try baking the batter into cupcake tins instead of a full sheet. Just reduce the baking time to around 18–20 minutes. Once baked and cooled slightly, drizzle each cupcake with a spoonful of cider frosting for individual portions that look as impressive as they taste.

Another great idea is to cut the cooled sheet cake into neat squares and serve them on a platter with a dollop of whipped cream or a tiny swirl of extra cider glaze on top. A dusting of cinnamon or a garnish of thin apple slices turns each piece into a mini plated dessert. This version feels elevated enough for a dinner party or holiday table but still keeps the warmth and comfort of a casual cake.

Want to go full cozy café vibes? Serve the cake warm in mason jars or mini ramekins layered with whipped cream, roasted nuts, or even a scoop of cinnamon or vanilla bean ice cream. This creates a kind of deconstructed cake experience where every bite is creamy, spiced, and just a little indulgent. Whether you keep it simple or dress it up, this sheet cake is always a stunner.

Freezing and Storing Cinnamon Sheet Cake with Cider Frosting

Let’s talk longevity—because this cake is so good, you might be tempted to hoard a few slices for later. The good news is, this cake stores beautifully. Once completely cooled, you can cover the pan tightly with plastic wrap or transfer slices to an airtight container. It will keep at room temperature for 3–4 days, and still taste fresh and moist. If your kitchen runs warm, store it in the fridge for up to a week, but let slices come back to room temperature (or microwave for 10–15 seconds) before serving for the best texture.

If you want to freeze it, there are two easy options. One: freeze the entire unfrosted cake. Once cooled, wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. When you’re ready to use it, thaw overnight in the fridge and frost the next day. Option two: freeze individual slices (frosted or unfrosted). Just wrap each piece tightly and store them in a freezer-safe bag. Thaw at room temp or warm them gently in the microwave—perfect for when the craving hits but you don’t want to make a whole new cake.

Want to make it ahead for a party? Bake and frost the day before. Let the frosting set, then cover it loosely with plastic wrap or foil. The cider glaze actually gets better as it sits, seeping slightly into the cake and making the top layer extra soft and flavorful.

Healthier Twist Ideas

Want to enjoy your cinnamon cake without going overboard on the indulgence? You totally can—and still end up with something incredibly satisfying. Start with the flour. Swap out half the all-purpose flour for whole wheat pastry flour. It adds fiber and a hint of nuttiness without compromising the cake’s tender crumb. You can also reduce the sugar slightly. Cutting back the granulated sugar by 1/4 cup won’t drastically affect the sweetness thanks to the natural sugar in the cider frosting.

Another easy swap is using Greek yogurt instead of sour cream. Greek yogurt is higher in protein and brings the same creamy moisture to the batter. You can also use a plant-based yogurt if you’re dairy-free. Speaking of dairy, replace the butter with a good-quality vegan butter or even neutral oil like avocado oil for a lighter fat alternative. The flavor changes slightly, but the cinnamon still shines through.

For the frosting, reduce the powdered sugar by 1/2 cup and skip the milk for a thicker, more glaze-like finish. You can also stir in unsweetened applesauce to help thin it out while keeping the cider flavor strong. These swaps make the cake a bit lighter while keeping all that spice, warmth, and dreamy frosting intact.

Serving Suggestions for Events

This cake doesn’t just taste like a cozy fall day—it’s versatile enough to work for nearly any event on your calendar. For a casual weekend brunch, slice it into squares and serve it with hot tea, chai lattes, or mugs of cider. Add a bowl of spiced whipped cream on the side and let people top their slices however they like. It’s the kind of low-key indulgence that makes a relaxed morning feel just a little extra special.

For holiday gatherings or festive potlucks, this sheet cake is an absolute winner. Dress it up with a light dusting of powdered sugar or arrange thin apple slices in a fan shape across the top before frosting for a seasonal visual punch. Serve it on a big wooden board or cake stand with decorative elements like cinnamon sticks or star anise to match the vibe. It’s low effort with high impact, and people will definitely ask for the recipe.

Hosting a cozy dinner party or game night? Pair warm slices of this cake with a scoop of vanilla or cinnamon ice cream and a drizzle of warm caramel. Serve it family-style, right from the pan, for that comforting, homey feel. Add a pot of coffee or spiced tea and your dessert course is officially unforgettable. Whether it’s a small gathering or a full-blown celebration, this cake feels right at home on any table.

Frequently Asked Questions (FAQs)

1. Can I use apple juice instead of cider?
Apple juice works in a pinch, but cider has a deeper, more robust flavor. If using juice, reduce it a little longer and consider adding a pinch of cinnamon or apple pie spice to mimic cider’s complexity.

2. Can I make the cake ahead of time?
Absolutely. Bake the cake a day in advance and frost just before serving. Or make the whole thing and let it sit overnight—the flavor improves with time.

3. Can I double the recipe?
Yes! Bake it in a larger sheet pan (12×17-inch) and keep an eye on baking time—it may need just a few more minutes.

4. Can I make it dairy-free?
Definitely. Use plant-based butter and yogurt, and a dairy-free milk like almond or oat in the cake. The frosting works with vegan butter too.

5. What if I don’t have sour cream or Greek yogurt?
You can use buttermilk or a DIY version: 1 cup milk + 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.

6. Does the cake need to be refrigerated?
Not necessarily. It keeps well at room temperature for a few days. Refrigerate if it’s warm in your kitchen or if you’re storing it for longer.

7. Can I make cupcakes with this batter?
Yes! It makes about 20–24 cupcakes. Bake at 350°F for 18–20 minutes. Perfect for parties or bake sales.

8. Can I add nuts or fruit?
Chopped walnuts or pecans are great in the batter. You can also fold in grated apple or chopped dried fruit for extra texture.

9. Is the frosting super sweet?
It’s sweet but balanced by the tanginess of reduced cider. You can reduce the sugar or use unsweetened applesauce to mellow it out.

10. Can I freeze the leftovers?
Totally. Wrap slices tightly and freeze for up to 2 months. Thaw at room temp or warm in the microwave for 15–20 seconds.

Conclusion

This Cinnamon Sheet Cake with Cider Frosting is more than just a dessert—it’s a celebration of warm flavors, simple baking, and the joy of sharing something homemade. From the first scent of cinnamon wafting through your kitchen to the last sweet bite of cider-glazed goodness, it’s the kind of recipe that makes memories. It’s simple enough to bake on a whim, yet special enough to bring to the table for the people you love most.

The beauty of this cake lies in its balance. The cinnamon is bold but never overpowering, the cake is soft without being delicate, and the cider frosting adds just the right amount of flair. Whether you serve it warm with ice cream or as a cool slice with tea, it adapts to every season, every mood, and every gathering.

So next time you’re looking for a dessert that’s comforting, crave-worthy, and completely crowd-pleasing, let this sheet cake be your go-to. It’s not just a recipe—it’s a moment of calm, comfort, and pure baked joy.