Caramel Apple Sheet Cake
Add Preferred SourceApple desserts are always a win, but this Caramel Apple Sheet Cake takes it to another level. It’s the kind of dessert that looks simple on the outside but delivers layers of cozy fall flavor in every bite. Between the soft cinnamon-spiced cake, the buttery frosting, and the caramel-drizzled apples, this cake hits all the right notes.
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You’ll need a jelly roll pan to make the cake easily; then, simply bake, frost, and top it with the apple mixture. It’s straightforward, feeds a crowd, and always turns out moist and delicious. If you’ve got apples on the counter and a craving for something sweet, this is the recipe to make.
I love baking this Caramel Apple Sheet Cake in the fall when the house fills with the scent of apples and cinnamon. It reminds me of cozy weekends, family dinners, and those desserts that everyone lines up for seconds of. This is one of my go-to fall bakes because it’s simple, dependable, and always a hit.
Ingredients
Cake
- Butter – Use unsalted butter for this recipe, but you can use salted. If you do use salted butter, just skip adding extra salt to the recipe.
- Water
- All-purpose flour – Just level off the measuring cup. No need for sifting.
- Granulated sugar
- Baking soda
- Ground cinnamon
- Salt
- Large eggs – Extra large eggs will also work; this recipe isn’t fussy.
- Sour cream – Always bake with full-fat sour cream to reduce the risk of it splitting.
- Vanilla extract – I make this recipe with artificial vanilla extract and it’s just fine.
Frosting
- Butter – I believe the best frostings have a touch of salt to them. I use salted butter in my frostings but you can use unsalted.
- Milk – Or cream; whatever is handy.
- Powdered sugar – Not sifted. Don’t worry, the little lumps will work out when you beat it.
- Vanilla extract – Save the pure vanilla for another recipe.
- Ground cinnamon
Apple Topping
- Butter – Use salted butter or add a pinch of salt to the apple mixture when it’s cooked.
- Apples – Peeled, cored, and diced into ½-inch chunks. I like Granny Smith in this recipe because they hold their shape well and aren’t too sweet.
- Brown sugar – You don’t need to pack it.
- Corn starch – This will help thicken the apple mixture.
- Ground cinnamon
- Caramel sauce – for drizzling. Store-bought works well.
Expanded Instructions with Chef Jenn’s Favorite Tools
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 375°F and use a digital oven thermometer to be sure your oven is accurate. Mine runs hot, so I always double-check. Spray a 10×15-inch jelly roll pan with nonstick cooking spray so the cake releases easily.
Whisk together the flour, sugar, baking soda, cinnamon, and salt in a large mixing bowl. I like a wide bowl here so I have room to mix without spilling flour everywhere.
Heat the butter and water in a medium saucepan over medium-high heat until the butter melts and the mixture simmers. Pour the hot mixture into the dry ingredients and stir until just combined using a silicone spatula so you can scrape the sides clean without overmixing.
Add the eggs, sour cream, and vanilla extract. A hand mixer makes this step quick and keeps the batter smooth. Spread the batter evenly into the prepared jelly roll pan and bake for 18–22 minutes. Check doneness with a cake tester inserted in the center; if it comes out clean, it’s ready. Let the cake cool in the pan for 5–10 minutes.
Melt the butter and milk in a saucepan over medium heat, then bring to a gentle simmer for the frosting. Whisk together the powdered sugar, vanilla, cinnamon, and hot butter mixture in a large heatproof mixing bowl until smooth.
Pour the frosting over the warm cake and use an offset spatula to spread it evenly. Let the cake cool completely.
Melt 2 tablespoons butter in a large Dutch oven over medium heat and cook the apples for 5 minutes, stirring with a wooden spoon so they don’t break apart.
Stir in the brown sugar, cornstarch, and cinnamon. Continue cooking until the apples are tender, stirring occasionally. Don’t let them turn mushy.
Cool the apple mixture in a shallow baking dish so they come to room temperature quickly then spread the cooled apples evenly over the frosted cake and drizzle with caramel sauce. I like to use a squeeze bottle for even caramel drizzles.
Chef Jenn’s Tips
- Use a jelly roll pan for the right thickness; regular sheet pans are too large.
- Don’t overcook the apples or they’ll turn into applesauce.
- Pour the frosting while the cake is still warm so it soaks in a little.
- This cake is best the same day but will stay moist for several days.
Serving Suggestions
This cake is perfect after a cozy fall dinner; think roasted chicken, pork chops, or even a big bowl of chili. Add vanilla ice cream on the side for the ultimate treat.
Storage
Cover and store leftover cake in the refrigerator for up to 4 days. The cake (without the apple topping) can also be wrapped tightly and frozen for up to 2 months. Thaw, top with apples, and drizzle with caramel before serving.
Caramel Apple Sheet Cake
Equipment
Ingredients
Cake
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs lightly beaten
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup butter
- 1/3 cup milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Apple Topping
- 2 tablespoons butter
- 8 cups apples peeled, cored, and diced into ½-inch
- 1/2 cup brown sugar
- 1 tablespoon corn starch
- 1 teaspoon ground cinnamon
- Caramel sauce for drizzling
Instructions
- Preheat the oven to 375°F and spray a 10×15-inch jelly roll pan with nonstick cooking spray or line it with parchment paper.
- Whisk together the flour, sugar, baking soda, cinnamon, and salt in a large bowl.
- Heat the butter and water in a medium saucepan over medium-high heat until the butter melts and the mixture simmers.
- Pour the hot mixture into the dry ingredients and stir until just combined.
- Add the eggs, sour cream, and vanilla extract, mixing until smooth.
- Spread the batter evenly in the prepared pan and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5–10 minutes.
- Melt the frosting butter and milk in a medium saucepan over medium heat, then bring to a gentle simmer.
- Whisk together the powdered sugar, vanilla, cinnamon, and the hot butter mixture until smooth.
- Pour the frosting over the warm cake and spread evenly. Cool completely.
- Melt 2 tablespoons butter in a large pot over medium heat.
- Cook the apples for 5 minutes, stirring often.
- Stir the brown sugar, cornstarch, and cinnamon into the apples. Continue cooking until tender, stirring occasionally. Do not overcook.
- Cool the apple mixture to room temperature.
- Spread the apples evenly over the cooled cake and drizzle with caramel sauce before serving.
Notes
Chef Jenn’s Tips
- Use a jelly roll pan for the right thickness; regular sheet pans are too large.
- Don’t overcook the apples or they’ll turn into applesauce.
- Pour the frosting while the cake is still warm so it soaks in a little.
- This cake is best the same day but will stay moist for several days.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
