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.
Ingredients
Scale
Cake
- 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)
Frosting
- 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
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
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 390 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg
Keywords: caramel apple cake, sheet cake, apple dessert, fall dessert, caramel frosting
