Name: Caramel Apple Sheet Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups (254 grams) all purpose flour; 1 cup (200 grams) granulated sugar; 1 cup (200 grams) packed light brown sugar; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 2 sticks (227 grams) unsalted butter, cut into pieces; 1 cup (235 ml) water; 1/2 cup (118 ml) buttermilk; 2 large eggs, lightly beaten; 1 tsp vanilla extract; 2 cups (200 grams) cored and chopped apples (Granny Smith recommended); 1/2 cup (118 ml) half and half (or heavy cream); 6 Tbsp (85 grams) unsalted butter; 1 cup (200 grams) packed brown sugar (light or dark); 1 tsp vanilla extract; 2 cups (240 grams) confectioner’s sugar, sifted

Jump to Recipe

If you adore the cozy flavors of fall wrapped up in one luscious dessert, then this Caramel Apple Sheet Cake is about to become your new obsession. It’s the perfect marriage of tender, moist cake loaded with crisp apple chunks and a irresistibly rich caramel frosting that’s silky-smooth and sweet without being overpowering. This Caramel Apple Sheet Cake is delightfully simple to make, yet it radiates a homemade warmth that will fill your kitchen with the most comforting aromas and your heart with pure happiness.

Caramel Apple Sheet Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays an essential role in creating the perfect balance of taste, texture, and color. From the tender crumb of the cake to the rich caramel frosting, these simple pantry staples come together to create something truly special.

2 cups all purpose flour: The foundation that ensures a soft and tender crumb.
1 cup granulated sugar: Adds sweetness and a bit of structure to the cake.
1 cup packed light brown sugar: Brings moisture and a subtle caramel note even in the batter.
1/2 tsp baking soda: Helps the cake rise beautifully and stay light.
1/4 tsp salt: Balances sweetness and enhances all the other flavors.
1 tsp ground cinnamon: Adds warm spice that pairs perfectly with apples.
2 sticks unsalted butter, cut in pieces: For rich flavor and a tender texture.
1 cup water: Hydrates the batter, making it moist and soft.
1/2 cup buttermilk: Adds tanginess and helps keep the cake moist.
2 large eggs, lightly beaten: Bind everything together and provide structure.
1 tsp vanilla extract: Brings warmth and depth to the flavor profile.
2 cups cored and chopped apples: Use firm tart varieties like Granny Smith for perfect texture and brightness.
1/2 cup half and half (or heavy cream): Creates the luscious base for the caramel frosting.
6 Tbsp butter: Adds richness and smoothness to the frosting.
1 cup packed brown sugar: The secret to achieving that classic caramel sweetness in the frosting.
1 tsp vanilla: Enhances that deep caramel flavor and ties the frosting together.
2 cups sifted confectioner’s sugar: Creates a smooth, creamy texture for the frosting to set perfectly.

How to Make Caramel Apple Sheet Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F. Lightly spray and flour a 9×13-inch baking pan to ensure your cake releases beautifully after baking without sticking or crumbling.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking soda, salt, and cinnamon. This combination will infuse the cake with a perfectly spiced sweetness and make sure it rises evenly.

Step 3: Create the Wet Butter Mixture

In a heavy-bottomed saucepan, combine the butter pieces and water. Heat until it reaches a gentle boil, then remove from heat. This hot butter-water mixture is what makes the cake incredibly moist and tender once it’s baked.

Step 4: Combine Wet and Dry Ingredients

Pour the hot butter and water mixture into the bowl with your dry ingredients and stir quickly. Then mix in the buttermilk, lightly beaten eggs, and vanilla extract. Stir just until blended — overmixing can make the cake tough, so keep it gentle!

Step 5: Fold in the Apples and Bake

Gently fold the chopped apples into the batter. Don’t worry about peeling them as their skin adds wonderful texture and a pop of color. Pour the batter evenly into your prepared pan and bake for about 30 minutes. The cake is done when a toothpick inserted in the center comes out with moist crumbs but no wet batter, and the surface springs back when touched.

Step 6: Prepare the Caramel Frosting

Let your cake cool for at least 20 minutes so it’s warm, but not hot. Meanwhile, combine the half and half, butter, and brown sugar in a saucepan. Heat until boiling, stirring constantly for a silky smooth sauce. Remove from heat and whisk in vanilla and the sifted confectioner’s sugar until it’s lump-free and glossy. For a perfect spreadable consistency, warm the pan briefly again and whisk out any remaining lumps. Spread quickly over the warm cake before the frosting sets!

How to Serve Caramel Apple Sheet Cake

Garnishes

Sprinkle some chopped toasted pecans or walnuts on top for a delightful crunch that contrasts the soft cake. A light dusting of cinnamon or a few thin apple slices can add an elegant touch as well.

Side Dishes

This cake is a star on its own but pairing it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream takes the experience to the next level. For a cozy twist, serve alongside a fragrant cup of chai tea or freshly brewed coffee.

Creative Ways to Present

Want to impress guests? Cut the cake into smaller squares and serve on rustic wooden boards with caramel drizzle on the side. Or turn leftovers into delightful trifle layers combined with whipped cream and apple preserves for a stunning dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep your Caramel Apple Sheet Cake fresh by wrapping it tightly with plastic wrap or placing it in an airtight container. Store it at room temperature for up to two days or refrigerate for up to five days. The frosting will stay deliciously soft and moist.

Freezing

If you want to make this cake in advance, you can freeze it without the frosting. Wrap the cooled cake tightly in plastic wrap and then foil to prevent freezer burn. It will keep well for up to three months. Simply thaw overnight in the fridge before adding the caramel frosting fresh.

Reheating

To enjoy the cake warm like it just came out of the oven, microwave individual slices for about 20 seconds or warm in a low-temperature oven (around 300°F) for 10 minutes. This wakes up the flavors and softens the frosting perfectly.

FAQs

Can I use other types of apples in this Caramel Apple Sheet Cake?

Absolutely! While Granny Smith apples provide a wonderful tart contrast and firm texture, you can experiment with Fuji, Honeycrisp, or Braeburn. Just ensure they’re firm so the pieces hold up during baking without turning mushy.

Is it okay to substitute buttermilk?

Yes, if you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and use it as a perfect homemade buttermilk substitute.

Can I make this cake gluten-free?

You can try swapping the all-purpose flour with a gluten-free baking blend, but results may vary. Look for blends that include xanthan gum and always check for the same weight to yield a similar texture.

How thick should the frosting layer be?

The frosting should be spread in a generous but even layer, about 1/4 inch thick. It sets fairly quickly, creating a shiny caramel shell that’s soft beneath the surface—perfect for that luscious bite.

What is the best way to chop apples for this cake?

Chop apples into small, even pieces, about 1/2 inch cubes. This ensures they’re evenly distributed and bake consistently, providing little bursts of juicy apple in every bite.

Final Thoughts

This Caramel Apple Sheet Cake truly captures the essence of simple, heartwarming baking that anyone can make and everyone will love. It’s a fantastic dessert to bring family and friends together with each tender, caramel-kissed forkful. I can’t wait for you to try this recipe and create some sweet memories of your own!

Caramel Apple Sheet Cake Recipe

★★★★★

4.9 from 22 reviews

Author: Charlotte
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Caramel Apple Sheet Cake combines moist apple-studded cake with a rich caramel frosting, creating a perfect balance of tart and sweet flavors. Featuring Granny Smith apples and a buttery caramel glaze, it’s a cozy dessert ideal for fall or any time you crave a comforting, flavorful treat.

Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly spray and flour a 9×13 inch baking pan to ensure the cake doesn’t stick after baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, salt, and ground cinnamon until well combined. Set this mixture aside.
Cook Butter and Water: In a large heavy-bottom saucepan, place the unsalted butter pieces and water. Bring this mixture to a boil over medium heat to melt the butter thoroughly.
Add Flour Mixture: Remove the pan from heat once boiling. Quickly whisk the flour and sugar mixture into the hot butter-water mixture until combined. This step cooks the flour slightly, giving the cake a unique texture.
Add Wet Ingredients: Stir in the buttermilk, lightly beaten eggs, and vanilla extract to the batter. Mix just until blended—avoid overmixing to keep the cake tender.
Incorporate Apples: Gently fold in the cored and chopped apples, distributing them evenly throughout the batter.
Bake the Cake: Pour the batter into your prepared 9×13 pan, spreading it out evenly. Bake for about 30 minutes or until the top springs back to the touch and a toothpick inserted in the center comes out clean or with moist crumbs (avoid wet batter).
Cool the Cake: Remove the cake from the oven and let it cool on a cooling rack for at least 20 minutes before applying the frosting.
Make the Frosting: In a saucepan, combine the half and half (or heavy cream), unsalted butter, and packed brown sugar. Heat over medium heat while stirring constantly until it reaches a boil. Remove from heat and immediately whisk in the vanilla extract and sifted confectioner’s sugar until smooth. For a lump-free frosting, you may briefly return the pan to a low heat and whisk until smooth.
Frost the Cake: Quickly spread the warm caramel frosting evenly over the cooled cake. The frosting will set quickly as it cools, forming a deliciously sticky caramel layer.

Notes

Firm, tart apples like Granny Smith provide the best flavor and texture for this cake.
Do not overmix the batter after adding wet ingredients to maintain a tender crumb.
Wait until the cake is slightly cooled (about 20 minutes) before frosting to prevent the frosting from melting off.
The frosting sets quickly once applied, so spread it swiftly but carefully.
Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American