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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://zarameals.com/caramel-apple-sheet-cake-recipe/