When the air turns crisp and apples are in season, nothing captures the cozy flavors of autumn quite like a Caramel Apple Sheet Cake. This dessert combines tender, spiced cake with fresh Granny Smith apples and a rich caramel glaze that seeps into every bite. It’s a sweet, comforting treat perfect for potlucks, holiday gatherings, or just because you’re craving something warm and indulgent.
This cake is quick to make, bakes in under 25 minutes, and serves a crowd—making it ideal for family dinners or entertaining friends. With its soft apple-studded crumb and buttery caramel frosting, this dessert is guaranteed to disappear fast!
Why You’ll Love This Recipe
- Full of fall flavor with apples, cinnamon, and nutmeg
- Quick baking time—ready in under an hour
- Feeds a crowd with 8–10 generous servings
- A moist cake topped with gooey caramel frosting
- Perfect for potlucks, Thanksgiving, or cozy family dinners
Ingredients
For the Cake:
- 2 cups plus 2 tablespoons all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter
- 1 cup water
- ½ cup shortening
- ½ cup buttermilk
- ½ teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups Granny Smith apples, peeled and finely chopped
For the Frosting:
- ½ cup unsalted butter (1 stick)
- 1 cup packed brown sugar
- ½ teaspoon salt
- ½ cup half-and-half
- 2 ½ cups powdered sugar, sifted
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan
Preheat your oven to 400°F. Grease a jelly roll pan (15×13 inches) with butter or nonstick spray. Set aside. - Mix Dry Ingredients
In a large mixing bowl, whisk together flour, granulated sugar, cinnamon, and nutmeg. Set aside. - Make the Wet Base
In a medium saucepan, combine butter, water, and shortening. Bring to a boil, then remove from heat. Pour hot mixture into the dry ingredients, stirring quickly until combined. - Add Remaining Ingredients
Stir in buttermilk, baking soda, eggs, and vanilla—mixing well after each addition. Fold in the chopped apples. - Bake the Cake
Pour batter into prepared pan. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10–15 minutes. - Make the Frosting
In a medium saucepan over medium heat, melt butter, brown sugar, and salt. Bring to a boil while stirring often. Remove from heat and stir in half-and-half. Return to the stove and bring back to a boil, stirring frequently. Remove from heat and add vanilla and powdered sugar. Whisk until smooth. - Frost the Cake
Pour frosting over slightly cooled cake. Spread evenly with a spatula. Allow frosting to set before slicing and serving.
Storage Tips
- Store covered at room temperature for up to 2 days.
- Refrigerate in an airtight container for up to 5 days.
- Freeze unfrosted cake for up to 2 months. Thaw and frost before serving.
Pro Tips for the Best Caramel Apple Sheet Cake
- Use tart apples like Granny Smith for the best balance of sweetness.
- Don’t overbake—remove from oven as soon as a toothpick comes out clean.
- Sift powdered sugar to keep frosting smooth and lump-free.
- Let the cake cool slightly before frosting so the glaze sets nicely.
Variations
- Swap apples for pears for a twist.
- Add toasted pecans or walnuts to the batter for crunch.
- Spice it up with extra cinnamon, cardamom, or allspice.
- Drizzle additional salted caramel over the top for a gourmet touch.
FAQ
Can I make this cake ahead of time? Yes! Bake the cake a day before and frost just before serving.
Can I use different apples? Yes—Honeycrisp or Fuji also work, though Granny Smith balances the sweetness best.
Do I need a jelly roll pan? A 9×13-inch pan works too, though baking time may increase slightly.
Can I make this without buttermilk? Yes—substitute with milk plus 1 teaspoon vinegar or lemon juice.
Can I freeze leftovers? Yes, but for best results freeze without frosting.
Wrapping It Up
This Caramel Apple Sheet Cake is the ultimate fall dessert—moist, spiced, and topped with a luscious caramel glaze. It’s simple enough for a weeknight treat yet impressive enough for the holidays. Whether you’re baking for family, friends, or just yourself, one slice of this cake will bring all the cozy autumn vibes straight to your kitchen.
The Goods
Caramel Apple Sheet Cake
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Recipes
For the Cake:
- 2 cups plus 2 tablespoons all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter
- 1 cup water
- ½ cup shortening
- ½ cup buttermilk
- ½ teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups Granny Smith apples peeled and finely chopped
For the Frosting:
- ½ cup unsalted butter 1 stick
- 1 cup packed brown sugar
- ½ teaspoon salt
- ½ cup half-and-half
- 2 ½ cups powdered sugar sifted
- ½ teaspoon vanilla extract
Instructions
Preheat and Prepare Pan
- Preheat your oven to 400°F. Grease a jelly roll pan (15×13 inches) with butter or nonstick spray. Set aside.
Mix Dry Ingredients
- In a large mixing bowl, whisk together flour, granulated sugar, cinnamon, and nutmeg. Set aside.
Make the Wet Base
- In a medium saucepan, combine butter, water, and shortening. Bring to a boil, then remove from heat. Pour hot mixture into the dry ingredients, stirring quickly until combined.
Add Remaining Ingredients
- Stir in buttermilk, baking soda, eggs, and vanilla—mixing well after each addition. Fold in the chopped apples.
Bake the Cake
- Pour batter into prepared pan. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10–15 minutes.
Make the Frosting
- In a medium saucepan over medium heat, melt butter, brown sugar, and salt. Bring to a boil while stirring often. Remove from heat and stir in half-and-half. Return to the stove and bring back to a boil, stirring frequently. Remove from heat and add vanilla and powdered sugar. Whisk until smooth.
Frost the Cake
- Pour frosting over slightly cooled cake. Spread evenly with a spatula. Allow frosting to set before slicing and serving.
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