Introduction

This Caramel Apple Sheet Cake combines tender, spiced cake with sweet chunks of apple and a luscious caramel frosting. It’s an easy-to-make dessert perfect for fall gatherings or any time you crave a comforting treat.

Caramel Apple Sheet Cake Recipe - Recipe Image

Ingredients

Baking spray with flour, for the pan
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 cup vegetable oil
1 cup packed dark brown sugar
3/4 cup granulated sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup buttermilk, at room temperature
2 medium Granny Smith apples, peeled and chopped
2 teaspoons flaky sea salt
1/2 cup (1 stick) salted butter
6 tablespoons buttermilk, plus more as needed
2 1/2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray that contains flour.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and kosher salt until well combined.
Step 3: In a large bowl, whisk the vegetable oil, dark brown sugar, and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Step 4: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Mix until no dry flour pockets remain, being careful not to overmix. Fold in the chopped apples gently.
Step 5: Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the cake cool completely in the pan on a wire rack before frosting.
Step 7: For the caramel frosting, melt the butter in a medium saucepan over medium-low heat. Whisk in the brown sugar and cook, stirring constantly, until the sugar is mostly dissolved (2–3 minutes).
Step 8: Increase heat to medium and add 1/4 cup buttermilk. Bring to a boil while stirring constantly and boil for 1 minute. Immediately transfer the mixture to a heat-proof bowl.
Step 9: Whisk in powdered sugar, vanilla extract, and the remaining 2 tablespoons buttermilk until smooth. Add more buttermilk 1 tablespoon at a time if the frosting is too thick.
Step 10: Pour the caramel frosting over the cooled cake and spread evenly. Allow it to set for at least 1 hour or up to 1 day.
Step 11: Before serving, sprinkle flaky sea salt over the top and cut the cake into 12 pieces. Enjoy!

Tips & Variations

Use Granny Smith apples for a tart contrast, or try Fuji or Honeycrisp for a sweeter flavor.
If buttermilk is unavailable, substitute with milk plus 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes.
For extra texture, add 1/2 cup chopped toasted pecans or walnuts to the batter or sprinkle on top of the frosting.
Make sure the cake is completely cool before frosting to prevent melting the caramel glaze.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep the frosting smooth, bring the cake to room temperature before serving. You can also freeze the unfrosted cake for up to 3 months; thaw completely before frosting. Reheat slices gently in the microwave for 10–15 seconds if you prefer it warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, while Granny Smith apples offer a nice tartness that balances the sweetness, you can use sweeter varieties like Fuji, Gala, or Honeycrisp depending on your preference.

What if I don’t have buttermilk?

You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for about 5 minutes before using it in the recipe.

Caramel Apple Sheet Cake Recipe

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★★★★★

4.8 from 373 reviews

This Caramel Apple Sheet Cake is a moist, flavorful dessert featuring tender chunks of Granny Smith apples baked into a spiced cake, topped with a luscious caramel frosting sprinkled with flaky sea salt. Perfect for fall gatherings, this cake combines the warmth of cinnamon with the rich sweetness of caramel in an easy-to-make sheet cake format.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

Baking spray with flour, for the pan
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 cup vegetable oil
1 cup packed dark brown sugar
3/4 cup granulated sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup buttermilk, at room temperature
2 medium Granny Smith apples, peeled and chopped

Caramel Frosting

2 teaspoons flaky sea salt
1/2 cup (1 stick) salted butter
6 tablespoons buttermilk, plus more as needed
2 1/2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the pan and oven: Preheat your oven to 350°F. Spray a 13-by-9-inch baking pan generously with baking spray that contains flour to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt to evenly distribute the leavening and spices.
Combine wet ingredients and sugars: In a large bowl, vigorously whisk the vegetable oil with dark brown sugar and granulated sugar until fully incorporated and slightly smooth. Add eggs one at a time, whisking after each to ensure full incorporation, then mix in the vanilla extract.
Incorporate dry ingredients and buttermilk: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, starting and ending with flour mixture. Mix just until no pockets of flour remain. Gently fold in the peeled and chopped Granny Smith apples with a spatula.
Bake the cake: Pour the batter into the prepared pan and use a rubber spatula to smooth the top evenly. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
Cool the cake: Remove from oven and allow the cake to cool completely in the pan on a wire rack to prevent sogginess and to prepare it for the frosting.
Make the caramel frosting: In a medium saucepan over medium-low heat, melt the salted butter. Whisk in the brown sugar and continue to cook for 2 to 3 minutes, stirring constantly, until the sugar is mostly dissolved. Increase heat to medium and carefully add 1/4 cup buttermilk. Bring the mixture to a boil for 1 minute while stirring constantly. Immediately transfer the hot mixture to a heat-proof mixing bowl. Whisk in the powdered sugar, vanilla extract, and remaining 2 tablespoons of buttermilk until smooth and fully combined. If the frosting is too stiff, add additional buttermilk one tablespoon at a time until smooth and pourable.
Frost the cake: Working quickly, pour the caramel frosting over the cooled cake and spread evenly with a spatula. Allow the frosting to set at room temperature for at least 1 hour or up to 1 day for best results.
Add finishing touches and serve: Just before serving, sprinkle the top with flaky sea salt to enhance the caramel flavor and contrast the sweetness. Cut into 12 equal pieces and serve.

Notes

Ensure the cake is completely cool before applying the caramel frosting to prevent it from melting and running off.
If the frosting thickens too much before spreading, gently rewarm it or add a bit more buttermilk to make it pourable again.
Granny Smith apples are preferred for their tartness which balances the sweetness of the caramel.
Store leftover cake covered tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
This cake can be served slightly warm or at room temperature according to preference.

Keywords: Caramel Apple Sheet Cake, Fall Dessert, Apple Cake, Caramel Frosting, Sheet Cake