This Caramel Apple Sheet Cake is a delightful dessert featuring a moist cinnamon-spiced cake topped with tender cooked apples and a smooth cinnamon frosting, finished with a drizzle of caramel sauce for extra indulgence. Perfect for fall celebrations or any occasion that calls for a deliciously comforting treat.
Total Time:55 minutes
Yield:12 servings
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 chunks (Granny Smith recommended)
1/2 cup brown sugar, packed
1 tablespoon corn starch
1 teaspoon ground cinnamon
Caramel sauce for drizzling
Instructions
Preheat and prepare pan: Preheat the oven to 375 degrees Fahrenheit. Grease a 10×15-inch jelly roll pan with non-stick cooking spray and set aside.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until combined.
Heat butter and water: In a medium saucepan over medium-high heat, melt the butter with the water until the mixture begins to simmer.
Combine wet and dry: Remove the butter-water mixture from heat and pour into the dry ingredients. Stir just until combined to form the batter.
Add eggs and flavoring: Mix in the lightly beaten eggs, sour cream, and vanilla extract until evenly incorporated.
Bake cake: Pour the batter into the prepared pan. Bake at 375 degrees Fahrenheit for 22 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5-10 minutes until still warm.
Prepare frosting: In a medium saucepan, melt the butter and milk over medium heat, then increase heat to medium-high until the mixture simmers. In a large bowl, combine powdered sugar, vanilla, and cinnamon. Whisk in the warm butter and milk mixture until smooth.
Frost cake: Pour the frosting evenly over the warm cake and spread to cover. Allow the cake to cool completely before proceeding.
Cook apples: In a large pot over medium heat, melt 2 tablespoons of butter. Add diced apples and cook for 5 minutes, stirring often. In a small bowl, mix brown sugar, cornstarch, and cinnamon, then stir into the apples. Continue cooking over medium heat until apples are tender but not mushy. Remove from heat and cool to room temperature.
Assemble and finish: Spread the cooled apple topping evenly over the frosted cake. Drizzle caramel sauce over the top as desired before serving.
Notes
Use tart baking apples like Granny Smith to balance the sweetness with tartness.
Do not overcook apples to avoid turning them into applesauce; they should remain slightly firm.
The caramel sauce drizzle is optional but adds a lovely richness to the final presentation.
This cake is best enjoyed the same day but can be stored covered in the refrigerator for up to 2 days.
For ease, you can prepare the apple topping in advance and refrigerate until ready to use.
