Craving a dessert that’s irresistibly sweet? With tender chunks of apple and a caramel frosting to die for, this Caramel Apple Sheet Cake is it! The cake comes together quickly with simple ingredients and only lasted 2 days in our house! A great way to enjoy apple season!
Apples are absolutely everywhere! That’s definitely not a bad thing. There are so many ways we take advantage of apple season in this house. From savory Ham Cheese, and Apple Pockets to Caramel Apple Pops, this sweet, crisp fruit can do amazing things.
One of those things it can do is make an incredible sheet cake with all the flavors of fall. This sheet cake with caramel and apple is super moist, loaded with chunks of tart Granny Smith apples, and topped with the most decadent caramel frosting. It’s the kind of cake that’s dangerously easy to make, and you probably have most of the ingredients in your pantry already like flour, sugar, butter, and cinnamon for that warming spice.
The homemade caramel frosting is what takes this cake from good to amazing. Made with just butter, milk, powdered sugar, and a touch of rich caramel sauce, it adds the perfect balance of sweet, buttery goodness that complements the tart apples so well. It has that smooth, creamy texture that melts into the cake that adds an extra layer of indulgence that totally completes this cake.
Make this apple cinnamon sheet cake for Thanksgiving, a Fall potluck, or enjoy it at home for dessert with a scoop of vanilla ice cream!
All-purpose Flour – Gives structure to the cake, giving it a soft, tender crumb that holds all those juicy apples perfectly.
Baking Soda – Helps the cake rise, creating a light and airy texture. It works well with the acidity in the buttermilk.
Salt – Enhances the flavors and balances the sweetness, so don’t skip it!
White & Brown Sugar – Both sweeten the cake adding a caramelized flavor. – Adds sweetness and moisture, giving the cake that irresistible, caramelized flavor.
Ground Cinnamon – The warm, cozy spice that brings out the fall flavors.
Butter – Adds richness and moisture to the cake, while also making the caramel frosting smooth and creamy.
Water – Helps melt the butter and sugar together, creating the perfect cake batter base.
Buttermilk – Gives the cake extra moisture, tenderness and a slight tang that balances out the sweetness.
Eggs – Bind the ingredients together and add structure. They also help give the cake a soft texture.
Vanilla Extract – Enhances the overall flavor with a touch of warmth that pairs well with cinnamon and apples.
Granny Smith Apples – These tart apples hold their shape and add a pop of flavor with each bite.
Powdered Sugar – Makes the frosting smooth and creamy, while adding the perfect amount of sweetness.
Milk – Helps create a smooth frosting that spreads easily. It also helps balance and smooth out the sweetness of the caramel.
Salted Caramel Sauce – Whether homemade or store bought, it adds rich, buttery sweetness to the frosting which really makes it stand out.
Prepare for baking: Preheat the oven to 400 degrees. Line a 10×15 jelly roll pan or a cookie sheet with high sides using parchment paper for easy removal. Or spray the pan generously with nonstick spray.
Mix the dry ingredients: In a large bowl, combine the flour, baking soda, salt, sugar, brown sugar, and cinnamon. Whisk everything together thoroughly, then set the bowl aside for later.
Prepare the wet ingredients: In a saucepan over medium-high heat, combine the butter and 1 cup of water. Bring the mixture to a boil, then remove it from the heat right away. Pour the hot butter mixture into the dry ingredients and stir until well mixed. Once the butter mixture is incorporated, add the buttermilk, eggs, and vanilla. Mix everything together until smooth and fully combined. At this point, fold in the chopped apples gently until evenly distributed throughout the batter without overworking.
Bake the cake: Pour the prepared batter into the lined pan, spreading it out evenly. Place the pan in the oven and bake for 15-20 minutes, checking at the 15-minute mark. The cake is ready when a toothpick inserted in the center comes out clean. Let the cake cool in the pan.
Prepare the caramel frosting:
While the cake is cooling, melt the butter and milk together in a microwave-safe bowl by microwaving for about 90 seconds, or until the butter is fully melted. Transfer the melted butter and milk mixture to a large bowl. Gradually add the sifted powdered sugar, one cup at a time, whisking after each addition until the frosting is smooth. Stir in the vanilla and caramel sauce until fully combined.
Frost the cake: Once the cake has cooled, pour the caramel frosting over the top and spread it out evenly with a spatula. Allow the frosting to set for about 15 minutes before slicing and serving. Enjoy!
Chop the apples into uniform, 1-inch cubes so they cook evenly in the cake and maintain thair texture.
Allow the butter and water mixture to come just to a boil, then remove it from the heat immediately to prevent it from separating or burning.
Fold the apples into the batter gently to avoid overmixing, which could lead to a denser cake.
Line the pan with parchment paper, making sure the sides are covered, for easy cake removal without sticking or breaking.
When checking the cake for doneness, insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready.
Let the cake cool completely before frosting so the caramel frosting spreads evenly without melting into the cake.
Give the frosting at least 15 minutes to set before slicing for the cleanest cuts and to allow it to firm up perfectly on the cake.
Turn this recipe into apple caramel muffins by dividing the batter into a lined muffin tin and baking for 12-15 minutes.
Make this into a bundt cake by pouring the batter into a greased bundt pan and extending the baking time to 30-35 minutes.
Add cream cheese to the caramel frosting for a tangy twist that balances the sweet apples.
Add a sprinkle of chopped pecans or walnuts to the batter for extra crunch and texture.
For a spiced kick, mix in ¼ teaspoon of ground nutmeg or allspice along with the cinnamon or add some pumpkin spice.
Drizzle extra caramel sauce over the frosted cake for an extra layer of sweetness.
Make it gluten-free by using a 1:1 gluten-free flour blend in place of the all-purpose flour. Make sure to check all other ingredients for gluten.
Storing: Keep the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Make sure to store it in an airtight container to prevent it from drying out.
Freezing: To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then place them in a freezer-safe bag or container. The cake can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving.
What if I don’t have buttermilk?
You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes, and it will be ready to use.
What are the best types of apples for baking?
Granny Smith apples are a classic choice because they hold their shape and provide a tart balance to the sweet cake. Honeycrisp, Fuji, or Braeburn are also great options for a sweeter flavor.
How do I prevent the apples from sinking to the bottom?
Toss the apple cubes in a little bit of flour before folding them into the batter. This helps keep them evenly distributed.
Can I use store-bought caramel sauce for the frosting?
Yes, store-bought caramel sauce works perfectly fine. Just make sure it’s thick enough to hold up in the frosting for the right consistency.
What if I don’t have a jelly roll pan?
You can use a 9×13-inch pan as an alternative, though the cake may be slightly thicker, and the baking time might increase by a few minutes.
It’s a super moist cake with chunks of apples and frosting. The frosting! It’s a caramel frosting that basically takes this cake from great to holy crap, that is amazing.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 cup brown sugar
1 teaspoon ground cinnamon
2 sticks butter
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla
2 Granny Smith apples (2 medium size apples), peeled and chopped into 1 inch cubes
Frosting
1 stick butter
1/4 cup milk
3 cups powdered sugar, sifted
1/2 teaspoon pure vanilla extract
1/4 cup salted caramel sauce (homemade or store-bought- might I suggest my amazing caramel recipe)
Frosting Directions
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2 Responses
Two weeks ago, I made this and took it to work. Three people asked me for the recipe and one person asked me to make it for their birthday.
This just made my day! So happy it was such a hit, this is one of my all time favorites! Thank you for letting me know!