Caramel Apple Sheet Cake Recipe with Granny Smith apples, cinnamon, nutmeg, butter, sugar, buttermilk, and a rich caramel frosting.
You ever notice how fall just… happens? One day you’re still sweating through late August, and the next you’re standing in line at Starbucks, pretending you weren’t already planning to order the pumpkin spice latte. Happens to me every year. And with fall comes apples. Lots of them. Too many, honestly. I buy them like I’m preparing for a pioneer winter even though I live five minutes from a grocery store.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I made this Caramel Apple Sheet Cake Recipe, it was purely survival. I had a basket of Granny Smiths staring at me with that “use us before we rot” look. My husband casually said, “Pie would be nice.” But pies and I have history. Let’s just say I’ve had a crust crack mid-bake that nearly made me cry. So I thought—no pie, but maybe cake. Sheet cake, to be exact, because who has time to fuss with layers when guests are due in 45 minutes?
And then the frosting—oh, the frosting. That part wasn’t planned. I was supposed to do a cream cheese topping, but my sister had “borrowed” my last block for her bagels. So I improvised with caramel. And honestly? Thank goodness for sibling theft, because it turned into the best mistake I’ve ever made in my kitchen.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Caramel Apple Sheet Cake Recipe?
This isn’t one of those desserts you plate with tweezers and drizzle sauce in perfectly straight lines. Nope. This is the kind of cake you plop down on the counter, cut into squares, and watch vanish while people hum with their mouths full.
It’s moist—like really moist—thanks to the buttermilk and apples. Every bite has those cozy fall spices that make you want to light a candle and put on a flannel even if it’s still 75 degrees outside. And then there’s that caramel frosting. It sets into this glossy, slightly sticky layer that clings to the cake in the best way. Not too sweet, not too heavy—just right. Like the Goldilocks of frosting.
Plus, it’s baked in a jelly roll pan. Translation: no fancy tools, no drama, just a big, shareable cake that feeds a crowd. Or feeds you, quietly, over the course of a week. No judgment.
Ingredient Notes:
So, let’s talk about what goes into this Caramel Apple Sheet Cake Recipe. Nothing you’ll need to hunt down at a specialty store—I’m all about easy grabs.
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All-purpose flour: Just the regular bag you’ve got shoved in the pantry.
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Granulated sugar: Sweetens the cake. Balances the tart apple bits so it’s not all sharp tang.
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Cinnamon & nutmeg: These are the “fall sweater in spice form.” If you only add one thing, make it cinnamon.
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Butter + shortening: I know, sounds fussy, but trust me. Butter gives flavor, shortening keeps the cake tender. Think of them as the odd couple that somehow makes it work.
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Buttermilk: Keeps things soft and adds that tang. And if you’re out? A splash of lemon juice in milk will do the trick. Don’t stress it.
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Granny Smith apples: Tart, crisp, and they hold their shape. Basically the apple MVP.
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Brown sugar & half-and-half: These two are the secret to that dreamy caramel frosting. You could sub regular milk, but the richness of half-and-half is worth it.
How To Make Caramel Apple Sheet Cake?
Alright, let’s do this together. Pretend you’re in my kitchen, stealing apple slices off the counter while I explain.
Step 1: Prep the pan. Heat your oven to 400°F. Grab a jelly roll pan (15×13), grease it up with butter or spray, and set it aside. Don’t skip this—sticky cake is a tragedy I wouldn’t wish on anyone.
Step 2: Mix the dry stuff. In a big bowl, combine flour, sugar, cinnamon, and nutmeg. That’s your base. Done.
Step 3: Boil and pour. On the stove, bring butter, water, and shortening to a boil. When it bubbles, pour it into your dry mixture. Stir fast—it feels a little chaotic, but trust me, it comes together.
Step 4: Add the good stuff. Stir in buttermilk, baking soda, eggs, and vanilla, one by one. Then fold in your chopped apples. This is the moment you’ll want to stop and sniff, because wow.
Step 5: Bake. Pour the batter into your pan and spread it evenly. Bake about 20 minutes—don’t wander too far, it’s quick. A toothpick should come out clean when it’s done.
Step 6: Make the caramel frosting. While the cake cools slightly, melt butter, brown sugar, and salt in a saucepan. Bring it to a boil, stir in half-and-half, let it boil again. Off the heat, whisk in vanilla and powdered sugar until smooth. Try not to eat half the pan of frosting before it hits the cake.
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Step 7: Frost and set. Pour that caramel goodness over the warm cake and spread it out. Give it a few minutes to set before slicing—or don’t. I’ve cut into it early, and nobody complained.
Storage Options:
Okay, confession: this Caramel Apple Sheet Cake rarely makes it to storage in my house. But in case you’re stronger-willed than we are—here’s the scoop. On the counter, wrapped tight, it’s good for about two days. In the fridge, up to four. And yes, you can freeze it. Slice it into squares, wrap them well, and they’ll hang out in your freezer for a couple of months. When you thaw, let it come back to room temp so the frosting softens again.
Variations and Substitutions:
Recipes are kind of like outfits—you can accessorize them a little differently depending on what you’ve got.
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Apples: No Granny Smiths? Honeycrisp or Braeburn will work. Red Delicious? Just… no.
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Buttermilk: Make your own with milk and lemon juice or vinegar. Five minutes, and you’re good.
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Frosting: If you’re not a caramel person (do those people exist?), go with cream cheese frosting instead. Totally works.
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Spices: Add a pinch of cardamom or cloves if you want a more complex flavor.
What to Serve with Caramel Apple Sheet Cake?
This cake is pretty self-sufficient, but if you want to go over the top, here are some pairings.
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Vanilla ice cream: Warm cake, cold ice cream. You don’t need convincing.
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Whipped cream: Light and fluffy—balances out the richness.
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Hot coffee or chai latte: Because dessert without something to sip feels incomplete.
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Extra caramel drizzle: I mean, if you’ve already committed…
Frequently Asked Questions:
Can I make it ahead?
Yes! Bake it the day before, cover it, and the frosting will still be glossy. Honestly, it might taste even better after a night.
Can I use a different pan?
Sure. A 9×13 works, but it’ll be thicker and need more bake time. Just keep checking with a toothpick.
Do I have to use shortening?
No, but the texture is better with it. Butter-only works in a pinch, but it’s not quite the same.
And there it is—my Caramel Apple Sheet Cake Recipe. Cozy, unfussy, and perfect for when you’ve got too many apples and not enough time. So, what do you think—are you team pie, or will this cake steal the spotlight at your fall table?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Caramel Apple Sheet Cake Recipe
Ingredients
For the cake:
- 2 cups plus 2 tablespoons all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter
- 1 cup water
- ½ cup shortening
- ½ cup buttermilk
- ½ teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups Granny Smith apples peeled and finely chopped
For the caramel frosting:
- ½ cup 1 stick unsalted butter
- 1 cup packed brown sugar
- ½ teaspoon salt
- ½ cup half-and-half
- 2 ½ cups powdered sugar sifted
- ½ teaspoon vanilla extract
Instructions
Prepare the oven and pan
- Preheat the oven to 400°F (200°C). Grease a 15x13-inch jelly roll pan with butter or nonstick cooking spray and set aside.
Combine dry ingredients
- In a large mixing bowl, whisk together the flour, granulated sugar, cinnamon, and nutmeg until well blended.
Heat the wet mixture
- In a medium saucepan, combine the butter, water, and shortening. Bring the mixture to a boil over medium heat. Once boiling, remove from the stove and carefully pour into the flour mixture. Stir until just combined.
Incorporate remaining cake ingredients
- Add the buttermilk, baking soda, eggs, and vanilla to the batter, stirring thoroughly after each addition. Gently fold in the chopped Granny Smith apples.
Bake the cake
- Pour the batter evenly into the prepared pan. Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10–15 minutes while preparing the frosting.
Prepare the caramel frosting
- In a medium saucepan over medium heat, melt the butter. Add the brown sugar and salt, stirring frequently until the mixture reaches a boil. Remove from heat and stir in the half-and-half. Return the pan to the stove, bring back to a boil, and cook while stirring. Remove from the heat once more and stir in the vanilla extract and powdered sugar until smooth.
Frost the cake
- Pour the warm caramel frosting over the cooled cake, spreading evenly with a spatula. Allow the frosting to set before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
