Introduction

This Caramel Apple Sheet Cake is a comforting dessert that perfectly balances moist apple-spiced cake with a rich, buttery caramel frosting. Ideal for fall gatherings or any time you want a delicious, easy-to-share 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 to prevent sticking.
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, mixing well after each, then whisk in the vanilla extract.
Step 4: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix just until incorporated and no streaks of flour remain. Gently fold in the chopped apples.
Step 5: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into 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, for 2 to 3 minutes until sugar dissolves.
Step 8: Increase heat to medium and add 1/4 cup buttermilk. Bring to a boil while stirring constantly and cook for 1 minute. Immediately transfer the mixture to a heat-proof bowl.
Step 9: Whisk in the powdered sugar, vanilla extract, and the remaining 2 tablespoons of buttermilk until smooth. Add more buttermilk, a tablespoon at a time, if the frosting is too thick to pour.
Step 10: Quickly pour the caramel frosting over the cooled cake, spreading it evenly. Let the frosting set for at least 1 hour and up to 1 day.
Step 11: Just before serving, sprinkle the cake with flaky sea salt and cut into 12 pieces.

Tips & Variations

Use Granny Smith apples for a tart contrast, or swap with Honeycrisp for a sweeter note.
Make sure your eggs and buttermilk are at room temperature for a smoother batter.
If you prefer a thicker frosting, reduce the buttermilk slightly or chill the frosting briefly before spreading.
For added texture, sprinkle chopped toasted pecans or walnuts over the caramel frosting before it sets.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. If refrigerated, let the cake come to room temperature before serving for the best flavor and texture. Reheat slices briefly in the microwave to soften the caramel frosting if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can use other firm apples like Fuji or Honeycrisp, but keep in mind the flavor will be sweeter and less tart compared to Granny Smith.

Is there a substitute for buttermilk in this recipe?

If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using as a substitute.

Caramel Apple Sheet Cake Recipe

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★★★★★

4.8 from 128 reviews

This Caramel Apple Sheet Cake is a moist and tender dessert perfect for fall. It features chopped Granny Smith apples folded into a cinnamon-spiced batter, baked in a 13×9-inch pan, and topped with a rich, creamy caramel frosting finished with flaky sea salt for a perfect balance of sweet and salty flavors.

Author: zara
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes plus 1 hour chilling time
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

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

Caramel Frosting

1/2 cup (1 stick) salted butter
1 cup packed dark brown sugar
6 tbsp buttermilk, divided, plus more as needed
2 1/2 cups powdered sugar
1 tsp vanilla extract
2 tsp flaky sea salt, for topping

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 13-by-9-inch baking pan generously with baking spray that contains flour to ensure the cake does not stick.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt until well combined. Set aside.
Cream wet ingredients and combine: In a large bowl, whisk together vegetable oil, dark brown sugar, and granulated sugar until smooth and well blended. Whisk in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. Gradually add the flour mixture alternately with the buttermilk, starting and ending with the flour mixture, mixing until just combined. Fold in the peeled and chopped Granny Smith apples carefully.
Bake the cake: Pour the batter into the prepared pan and use a rubber spatula to smooth the top evenly. Bake in the preheated oven for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack to room temperature.
Prepare the caramel frosting: In a medium saucepan over medium-low heat, melt the salted butter. Whisk in the packed dark brown sugar and cook, stirring constantly until the sugar dissolves mostly, about 2 to 3 minutes. Increase heat to medium, add 1/4 cup buttermilk and bring the mixture to a boil while stirring constantly. Boil for 1 minute, then remove from heat.
Mix the frosting: Immediately pour the hot caramel mixture into a heat-proof bowl. Whisk in the powdered sugar, vanilla extract, and remaining 2 tablespoons of buttermilk until smooth. If the frosting is too thick, add a little more buttermilk, 1 tablespoon at a time, until it becomes pourable and spreadable.
Frost the cake: Working quickly, pour the caramel frosting evenly over the cooled cake and spread it out with a spatula. Let the glaze set at room temperature for at least 1 hour or up to 1 day.
Finish and serve: Just before serving, sprinkle the top of the cake evenly with flaky sea salt. Cut into 12 equal pieces and serve.

Notes

Make sure the eggs and buttermilk are at room temperature to ensure smooth batter integration.
If you don’t have baking spray with flour, spray with regular non-stick spray and dust the pan with flour, tapping out the excess.
The caramel frosting sets best if allowed to rest at room temperature; refrigerate if storing longer but bring back to room temperature before serving.
Use Granny Smith apples for tartness that balances the sweetness; other tart apple varieties can be substituted.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.

Keywords: Caramel apple cake, sheet cake recipe, fall dessert, caramel frosting, apple cinnamon cake