This moist, buttery Caramel Apple Sheet Cake has apples and cinnamon throughout. Great dessert for baking in the fall or at any time of the year, with a silky icing that is to die for.
Check out our Homemade Applesauce and Homemade Apple Pie Filling if you’re looking for more mouthwatering uses for apples.
Here is 4 recipe(s):
Caramel Apple Sheet Cake
This moist, buttery Caramel Apple Sheet Cake has apples and cinnamon throughout. Additionally, there is a divine caramel-flavored silky icing!
Prep: 15min
Total: 100min
Serving Size: 1 serving
Nutritional Information: 1 serving contains 59 grams of carbohydrates, 3 grams of protein, 18 grams of fat, 11 grams of saturated fat, 73 mg of cholesterol, 182 mg of sodium, 1 gram of fiber, and 44 grams of sugar.
Ingredients:
- 1 cup unsalted butter
- 1 cup water
- 2 cups + 2 tablespoons all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup sour cream
- 2 large eggs
- 1 medium apple, roughly 1 1/4 cups when grated or diced.
- 3 tablespoons whole milk
- 1/4 cup unsalted butter
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons caramel sauce
Instruction:
- Preheat oven to 350 degrees F. Spray nonstick cooking spray in a 10×15-inch jelly roll pan sparingly. (If you don’t have a jelly roll pan, see the note below.) ).
- Bring butter and water to a boil in a medium saucepan while constantly stirring to avoid burning. Remove from heat and allow to cool.
- While waiting, combine the flour, sugar, salt, baking soda, and cinnamon in a large bowl.
- Stir the sour cream and eggs together in a different bowl.
- Combined dry ingredients will result in a thick batter. ).
- Fold in the diced apples.
- Warm, melted butter should be incorporated gradually and thoroughly until combined.
- Pour the prepared batter evenly into the pan (the batter will be loose). ).
- Transfer the cake carefully to the oven, where it should bake for 25–27 minutes, or until the center springs back when touched. Let cool until just slightly warm.
- In a medium microwave-safe bowl, combine the butter and milk to make the icing. Microwave for 45 seconds at first, then in 15 second intervals, until the butter is melted. Whisk to combine. Add the powdered sugar, vanilla, and caramel sauce; whisk to combine. Adjust the consistency with additional powdered sugar or milk if necessary; you want the icing to pour but be thick enough not to pool on the pan’s sides. ).
- While the cake is still warm but has cooled, drizzle icing over it. Allow icing to set completely before slicing.
- Cut into squares and enjoy!
- NOTE: If you don’t have a jelly roll pan, you can make it in a 9×13 baking dish by increasing the baking time by about 10 minutes.
Apple Sheet Cake
You can also turn this apple sheet cake into an apple loaf. It has a delicious apple flavor that always makes me think of apple pie, and it is moist and comforting.
Ingredients:
- 5 large (or 6 small apples (use a variety))
- 1 1/2 tsp freshly ground cinnamon
- 1/4 cup granulated sugar
- 2 1/4 cups flour (sifted)
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup canola oil
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 1 tbsp pure vanilla extract
- 2 large eggs
- 2 large yolks
- 1/3 cup buttermilk
Instruction:
- Cooking spray should be used to coat a 13x9x2″ pan as the oven is preheated to 350 degrees. Set aside.
- Peel, core, and chop the apples into pieces between 1/2″ and 1″ in size. Add the cinnamon and sugar to the location in a small bowl. Toss to coat with your hands or a wooden spoon. Set aside.
- To make the cake batter, combine the flour, salt, baking soda, and baking powder in a medium bowl and set it aside.
- Another medium bowl, combine the oil, sugars, and vanilla. Whisk once more to incorporate the eggs, yolks, and buttermilk after adding them. With a rubber spatula, gently fold the dry ingredients into the wet ingredients until almost completely combined (a few tiny, visible flour pockets are okay).
- Add roughly half of the batter to the prepared pan and smooth it out with an offset spatula to assemble the cake. Use a rubber spatula to spread the apples evenly over the top of the first layer of batter after adding the apples (optional: drain some of the liquid if a lot has accumulated in the bottom of the apple bowl). Add the remaining batter and use an offset spatula to gently (but thoroughly) smooth the cake’s top.
- Bake the cake for 55 to 60 minutes, rotating the pan after 30 minutes, and checking the cake after roughly 45 minutes. When a tester (ideally not an apple chunk) inserted into the cake comes out with a few moist but not soggy crumbs, the cake is done.
- Before slicing the cake and serving with lightly sweetened whipped cream, let the cake cool to room temperature.
- To store, do not cover the cake. Instead, simply wrap a strip of parchment paper around any exposed sides. and don’t cover it at all prior to serving. It can last up to three days at room temperature.
Apple Sheet Cake
A simple, one-bowl apple sheet cake with caramel icing on top!
Prep: 20min
Total: 63min
Yield: 16
Serving Size: 1 serving
Nutritional information per serving: calories 393 kcal, 61 g of carbohydrates, 3 g of protein, 16 g of fat, 7 g of saturated fat, 1 g of trans fat, 49 mg of cholesterol, 300 mg of sodium, 2 g of fiber, and 45 g of sugar.
Ingredients:
- 2 1/3 cups (276g) all-purpose flour
- 1 cup (107 g) packed light brown sugar
- ⅔ cups (132 g) granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 2 large eggs (at room temperature)
- 1/2 cup (1 stick, 113 g) unsalted butter (softened)
- 4 cups of apples, peeled, cored, and finely chopped (with 1 tablespoon lemon juice)
- 1 cup (113 g) diced, toasted pecans
- 7 tablespoons (100 g) unsalted butter
- ½ cup (107 g) packed light brown sugar
- ¼ teaspoon salt
- ¼ cup (60 ml) milk
- 1 ¾ cups (200g) confectioners’ sugar (sifted)
- 1 teaspoon vanilla extract
Instruction:
- Set a rack in the middle of the oven and heat it to 325 degrees Fahrenheit. Spray non-stick cooking spray in a 9″ x 13″ pan to lightly grease it.
- Mix ingredients together. To make a crumbly mixture, combine flour, brown sugar, sugar, baking soda, salt, cinnamon, ginger, and nutmeg in a sizable bowl.
- Add the apples and nuts. The apples and pecans should be mixed in for about three minutes, using a wooden spoon or spatula to create a thick, smooth batter.
- Bake the cake. Using a spatula, spread the batter in the prepared pan and smooth the top. The cake should be baked for 45 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs remaining. As you prepare the frosting, remove the cake from the oven and set it aside to cool on a wire rack.
- Make the frosting. In a large saucepan, melt the butter over medium heat. Salt and brown sugar should be added, and the mixture should be cooked while stirring until it is mostly smooth. Stir in the milk and bring to a boil. Turn off the heat and let the food cool for 10 minutes. Before adding the sugar in the following step, you might need to transfer the mixture to a sizable mixing bowl if your saucepan isn’t big enough.
- The confectioners’ sugar and vanilla extract should be mixed in the saucepan. Whisk until everything is thoroughly combined. Make sure to stir quickly because the frosting can set up quickly.
- Spread the warm frosting evenly across the surface of the cake(s).
Caramel Apple Sheet Cake
A popular fall apple dessert that’s quick and simple to make is caramel apple sheet cake, which is a moist cake studded with apples (almost like a blondie) and covered in a thick layer of caramel icing.
Prep: 15min
Yield: 20
Serving Size: 1 serving
Serving Size: 1 serving, calories 351 kcal, 56 g carbohydrate, 3 g protein, 14 g fat, 7 g saturated fat, 45 mg cholesterol, 123 mg sodium, 1 g fiber, and 45 g sugar.
Ingredients:
- 2 cups (254 grams) all purpose flour
- 1 cup (200 grams) granulated sugar
- 1 cup (200 grams) packed light brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 2 sticks (227 grams) unsalted butter, cut in pieces
- 1 cup (235 ml) water
- 1/2 cup (118 ml) buttermilk
- 2 large eggs, lightly beaten
- 1 tsp vanilla
- I used Granny Smith apples and believe firm, tart apples work best. 2 cups (200 grams) cored and chopped apples.
- 1/2 cup (118 ml) half and half (or heavy cream)
- 6 Tbsp (85 grams)butter
- 200 grams (1 cup) of packed brown sugar, either light or dark
- 1 tsp vanilla
- 2 cups (240 grams) confectioner’s sugar, sifted
Instruction:
- Turn the batter into your pan, spreading evenly after incorporating the apples. Bake for about 30 minutes, or until the top bounces back when lightly touched and a toothpick inserted into the center comes out clean (wet batter-free crumbs are acceptable here). ) Let cool on a rack.
- Reminder: Don’t prepare the frosting until the cake has cooled for at least 20 minutes. Stirring constantly, bring the half-and-half, butter, and brown sugar to a boil in a saucepan to make the frosting. Remove from the heat, then whisk in the vanilla and confectioner’s sugar that has been sifted. ) At this point, I reheat the pan on a warm burner while whisking or stirring to remove any remaining lumps. The warmth will keep the frosting from setting. The frosting should now be spread liberally over the cake as it will quickly begin to set.
Apple Caramel Sheet Cake | Perfect Fall Dessert
FAQ
What makes sheet cake different?
The origins of this cake are murky. The name “Texas” sheet cake is attributed to the fact that it is the size of Texas by some sources, who assert that it may have first appeared in a Texas newspaper. Regardless of its origins, this cake is truly a crowd-pleaser.