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A baking tray filled with a layer of chopped apples coated in a cinnamon-sugar mixture.

Caramel Apple Sheet Cake

Chef Jenn
This Caramel Apple Sheet Cake is baked in a jelly roll pan, frosted with cinnamon glaze, and topped with sweet apple chunks and caramel. A cozy, crowd-pleasing dessert that tastes like fall.
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Prep Time 25 minutes
Cook Time 20 minutes
Bake Time 22 minutes
Total Time 1 hour 7 minutes
Course Dessert
Cuisine American
Servings 24 servings
Calories 349 kcal

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 10x15-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

Serving: 1squareCalories: 349kcalCarbohydrates: 56gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 50mgSodium: 204mgPotassium: 84mgFiber: 1gSugar: 45gVitamin A: 462IUVitamin C: 2mgCalcium: 26mgIron: 1mg

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.

Keyword apple cake recipe, caramel apple sheet cake, caramel glaze cake, fall apple dessert, sheet cake with apples
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