Transform the Season’s Harvest Into a Caramel Apple Sheet Cake

Caramel apples are a quintessential fall treat, and now you can enjoy that goodness in a glorious homemade cake! This caramel apple sheet cake recipe stars a lightly spiced apple cake slathered in swirls of rich, buttery caramel frosting. But the best part (beyond the taste) is just how easy this apple dessert recipe is! The cake batter is simple to stir together by hand, and the Southern-inspired caramel frosting comes together effortlessly without any whipping. This sheet cake travels exceptionally well, so it’s the perfect dessert to carry along to a Thanksgiving potluck. Just wait until it’s time to serve to sprinkle on the flaky sea salt!

What type of apples are best for caramel apple sheet cake?

Choose a type of apple that retains its shape during baking and offers a vibrant, sweet-tart flavor. This recipe calls for firm and crisp Granny Smith apples, which are also a popular choice for caramel-dipped apples. Braeburn, Fuji, Honeycrisp, or any type of apple you’d use in apple pie also works wonderfully here!

What’s the best way to store caramel apple sheet cake?

The caramel frosting helps keep the cake moist. Wrap the pan tightly in plastic or transfer pieces to an airtight container, and store this fall cake at room temperature for up to one day, or in the refrigerator for up to one week. The frosting doesn’t freeze well, so avoid storing the frosted cake in the freezer.

Yields: 12 servings

Prep Time: 45 mins

Total Time: 3 hours 30 mins

Ingredients

For the cake:

• Baking spray with flour, for the pan

• 3 tbsp.

  all-purpose flour

• 1 tsp.

  baking powder

• 1/2 tsp.

  baking soda

• 1/2 tsp.

  ground cinnamon

• 1/4 tsp.

  kosher salt

• 1 tbsp.

  vegetable oil

• 1 tbsp.

  packed dark brown sugar

• 3/4 tsp.

  granulated sugar

• 3

  large eggs, at room temperature

• 2 tsp.

  vanilla extract

• 1/2 tsp.

  buttermilk, at room temperature

• 2

  medium Granny Smith apples, peeled and chopped

• 2 tsp.

  flaky sea salt

For the caramel frosting:

Directions

1. For the cake: Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray with flour.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and kosher salt.

3. In a large bowl, whisk together the oil, brown sugar, and granulated sugar until well combined. Whisk in the eggs, 1 at a time, until fully combined. Whisk in the vanilla. Gradually whisk in the flour mixture, alternating with the buttermilk, until no flour pockets remain and everything is just combined. Fold in the apples.

4. Pour the batter into the prepared pan. Use a rubber spatula to smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

5. Allow the cake to cool completely in the pan on a wire rack.

6. For the caramel frosting: In a medium saucepan, melt the butter over medium-low heat. Whisk in the brown sugar and cook, stirring constantly, until the sugar is mostly dissolved, 2 to 3 minutes. Increase the heat to medium and add ¼ cup of the buttermilk. Bring the mixture to a boil, stirring constantly, for 1 minute. Immediately pour the mixture into a medium heat-proof mixing bowl. Whisk in the powdered sugar, vanilla, and the remaining 2 tablespoons buttermilk until completely combined. If the mixture seems too stiff, add more buttermilk, 1 tablespoon at a time, until smooth and pourable.

7. Working quickly, for the frosting over the cooled cake, spreading evenly. Allow the glaze to set for at least 1 hour and up to 1 day.

8. Before serving, sprinkle the cake with the flaky salt and slice it into 12 pieces.

Tip: Wait to sprinkle the cake with sea salt until just before serving. The cake is so moist that it will cause the salt to melt if it sits for long.

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