Caramel Apple Sheet Cake Recipe
Moist Caramel Apple Sheet Cake with tender Granny Smith apples, warm spices, and a rich caramel frosting—perfect for fall gatherings.
8 Servings
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
To prepare this Caramel Apple Sheet Cake Recipe gluten-free, substitute the all-purpose flour with a 1:1 certified gluten-free baking blend. Confirm that the powdered sugar and baking soda are labeled gluten-free, as cross-contamination may occur in processing facilities.