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Caramel Apple Sheet Cake

Diner-StyleOvenVegetarian
Time :35 minutes
Yield :36 servings
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Butterscotch Blondie Squares with White Chocolate Drizzle on Wooden Cutting Board - Perfect for Easy Dessert Recipes.

The Scoop

Apple cake got a caramel-soaked upgrade, and it’s ready for its close-up!
This tender sheet cake is packed with tart Granny Smith apples and warm cinnamon, then finished with a buttery powdered sugar glaze swirled with salted caramel.
It’s soft, gooey, sweet-tangy, and exactly the kind of dessert that turns an ordinary Tuesday into a very good idea.
Hack it:
Swap Granny Smiths for Honeycrisp, Pink Lady, or a mix of tart and sweet apples.
Add chopped pecans or walnuts to the batter for a little crunch.
Give the cake extra fall energy with a pinch of nutmeg, ginger, or cardamom.
Stir a little bourbon or extra caramel sauce into the glaze for a deeper flavor.
Add a thin layer of dulce de leche between the cake and glaze for maximum caramel drama.
Finish with flaky sea salt, toasted nuts, or a scoop of vanilla ice cream.
Leftovers:
Warm a slice and top it with vanilla ice cream for an instant à la mode situation.
Cut the cake into cubes and layer with whipped cream and extra caramel for an apple-caramel trifle.
Turn slices into French toast and serve with sautéed apples and maple syrup.
Crumble leftover cake over yogurt or oatmeal for a sweet breakfast upgrade.
Freeze individual slices, then thaw and warm them whenever a caramel-apple emergency strikes.

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 2 sticks unsalted butter
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups Granny Smith apples, peeled and chopped

For the glaze:

  • 1 stick unsalted butter
  • 1/4 cup milk
  • 3 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1/4 cup salted caramel sauce, homemade or store-bought

Directions

  • Preheat the oven to 400 degrees F.
  • Butter or oil a 10x15-inch jellyroll pan or a 16.75x12-inch sheet pan.
  • In a large bowl, combine the flour, the cinnamon, the baking soda, the salt, the granulated sugar, and the brown sugar.
  • In a medium saucepan over medium-high heat, combine the 2 sticks of butter with the water until the butter melts and is boiling.
  • Transfer the boiling butter mixture away from the heat and stir it into the flour mixture.
  • Let the flour mixture cool slightly.
  • Add the buttermilk, the eggs, and the vanilla into the slightly cooled flour mixture.
  • Gently stir the apples into the batter.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake until a toothpick or fork inserted in the center comes out clean, about 20 minutes if using a jelly roll pan and about 17 minutes if using a half sheet pan.
  • Let the cake cool in the pan on a wire rack, about 15-20 minutes.
  • While the cake cools, in a large heat-proof bowl, combine the remaining butter and milk.
  • Microwave the butter mixture until the butter is melted.
  • Gradually stir the powdered sugar into the butter mixture until combined.
  • Stir the vanilla and caramel into the sugar mixture until combined. If the glaze is too thin, add more of the powdered sugar to thicken.
  • Evenly pour the glaze over the slightly warm cake.
  • Let the glazed cake sit for 15 minutes.
  • Slice and serve.
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