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This Salted Caramel Apple Sheet Cake is the perfect dessert for any fall event!
Caramel + apples + cake = complete dessert perfection.
The aroma as this cake bakes is pure bliss. Lightly spiced apples waft through the air, making your whole house smell like a fall candle. Add salted caramel, and I’m in heaven.
This cake is super tender, ultra-moist, and beautifully light – not to mention it’s super quick and easy!
The inspiration for this recipe comes from my blogger friend Nikki of Chef in Training. Her post for Salted Caramel Apple Sheet Cake was teasing me for months, so I finally decided to make my own version of it. And it’s AMAZING.
I suggest you make this recipe for your next party, celebration, or occasion as it’s a huge crowd-pleaser. This sheet cake also makes a fantastic Thanksgiving dessert, if you have guests who prefer cake to pie!
How to Make Salted Caramel Apple Sheet Cake
Why is There Buttermilk in Salted Caramel Apple Sheet Cake?
- Buttermilk is an important component of this Salted Caramel Apple Sheet Cake recipe.
- It adds a tang to balance out some of the sweetness, and its acidity will help to further activate the baking soda alongside the brown sugar.
- Its thick texture lends richness to the cake for added moisture and tenderness, too.
- Full-fat sour cream would be a good alternative to the buttermilk, just note the final texture will be slightly different.
- Learn more about buttermilk and substitutions in my Buttermilk 101 article here.
What Kind of Apples Should I Use?
- I prefer Granny Smith apples for baking.
- Granny Smith apples are tart, which balances the sweetness of the salted caramel glaze beautifully.
- They also hold their shape and structure well as they bake.
- Jonathan, Golden Delicious, and Honeycrisp apples should work just fine, too.
- Feel free to use a mix of apple types.
- Be sure to chop your apples evenly, for even cooking.
How do I Prepare the Apples?
For even cooking, peel and chop each apple evenly. This apple corer makes quick work of prepping your apples!
Salted Caramel Glaze
The Texture of This Sheet Cake
This Salted Caramel Apple Sheet Cake has a slightly unique texture. It’s ultra moist and slightly spongy with a light and airy feel. I personally love how light it is – it’s the perfect dessert after a big meal! If you want a bit more structure, feel free to add an extra 2 tablespoons of flour.
Which Pan for Salted Caramel Apple Sheet Cake
I have included instructions for baking this Salted Caramel Apple Sheet Cake in both a jelly roll pan and a slightly bigger 16.75 by 12-inch pan.
Can This be Made in a 9×13 pan Instead?
This cake was formulated for a jellyroll pan so it bakes quickly and serves a crowd. I have not tested it with a 9 by 13-inch pan, but the time would need to be increased by about 10 minutes as the cake will then be much thicker.
Help! My Glaze is Too Thick or Thin.
- If your glaze is too thin, add more powdered sugar, 1 teaspoon at a time.
- If your glaze is too thick, add more milk, 1 teaspoon at a time.
Can This Cake be Made Ahead of Time?
This Salted Caramel Apple Sheet Cake is best served the day it’s baked. The liquid from the apples and the frosting may leech out the longer it sits.
How to Store Sheet Cake
- For the best taste and texture, serve this cake the day it’s baked.
- Store leftovers in an airtight container for up to 2 days at room temperature.
- We have not tried freezing this Salted Caramel Apple Sheet Cake, but if you want to give it a try, I recommend freezing the cake unglazed. Thaw at room temperature and top with glaze once it’s back to room temp.
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For the cake:
-
2
cups
(254 grams) all-purpose flour
-
1
teaspoon
ground cinnamon
-
1/2
teaspoon
baking soda
-
1/4
teaspoon
salt
-
1
cup
(200 grams) granulated sugar
-
1
cup
(200 grams) lightly packed light brown sugar
-
2
sticks (227 grams) unsalted butter
-
1
cup
water (236 grams)
-
1/2
cup
(120 ml) buttermilk
-
2
large eggs
-
1
teaspoon
vanilla
-
2
cups
(200 grams) peeled and chopped Granny Smith apples
(about 2 medium apples)
For the glaze:
-
1
stick (113 grams) unsalted butter
-
1/4
cup
(60 ml) milk
-
3
cups
(375 grams) powdered sugar,
sifted
-
1/2
teaspoon
vanilla extract
-
1/4
cup
salted caramel sauce - store-bought or homemade
Make the cake:
-
-
In a large bowl, combine the flour, cinnamon, baking soda, salt, granulated sugar, and brown sugar.
-
In a medium saucepan over medium-high heat, combine the butter with 1 cup water and heat until the butter melts. Bring to a boil. Once the mixture is boiling, remove from heat and stir into the flour mixture. Let cool slightly then add add in the buttermilk, eggs, and vanilla. Gently stir in the apples.
-
Pour the batter into the prepared pan, spreading evenly. Bake for 20 minutes if using a jelly roll pan, and about 17 minutes if using a 16.75 by 12-inch pan, or until a toothpick inserted comes out clean. Let cool in the pan on a wire rack for about 15 to 20 minutes.
Make the glaze:
-
Meanwhile, combine the butter and milk in a large heat-proof bowl. Microwave until the butter is melted. Gradually stir in the powdered sugar until combined. Stir in the vanilla and caramel until combined. If the glaze is too thin, add more powdered sugar to thicken. Pour evenly over the slightly warm cake. Feel free to use less glaze for less sweetness. Let set for about 15 minutes before slicing and serving.
This recipe was originally published in 2016 and has been updated with additional recipe tips and improvements.
What would be tge baking time for a 9 x 13 pan?
Hi Karen! Check out the pink tip box (above the recipe) under the heading ‘Can This be Made in a 9×13 pan Instead?’ for directions for this!
A fun recipe to make and the results were terrific. So good, moist, and lots of apple goodness. I took this to a gathering and it quickly disappeared. I cut it into 30 pieces and placed each piece on a cupcake liner to serve. Also, I made this with gluten free all purpose flour and had no issues.
So happy to hear this was a hit for you, Nora!
Very good. I used the stove instead of the microwave for the icing.
Ok, this recipe was AMAZING. I cut it into 12 pieces, and gave my neighbors 4 pieces. This would be great for any occasion. As always, be sure to use a food scale.
A few things to consider: Bake this with someone 🙂 and don’t go into a spiral when the butter starts to boil/foam, it will be ok lol.
I’m excited to embark on this baking journey and share the beautiful gift of sharing sweets with loved ones, enjoy!
– Emory
This recipe was to DIE FOR. I’m hosting an autumn girls night in a couple weeks and have been searching for the right dessert to share. I tried this one out last night and loved it! Sure, I spilled buttermilk all over my newly refinished hardwood floors, but I didn’t cry about it haha. Hopefully the baking goes smoother the second time around. Thanks for sharing!
Love this recipe! I made it in a 13×18, 16 minutes baking time was perfect for these dimensions. I also decided to top it with 1 and 1/4 cups homemade salted caramel instead of making the glaze, and everyone adored it. You don’t get the real sheet cake glaze experience doing this, but it really lets the flavors of the apples shine through. It came out looking positively decadent. For a fall taste, I added a pinch of clove and nutmeg as well, and they complimented the recipe nicely.
I saved this recipe on instagram and have been wanting to make it for a long time. I finally made it and it was delicious! I would suggest and next time I make it, I will have some vanilla ice cream to go on top.
Going to a BBQ with a big crowd. I would like to make this in the morning but not put the glaze on until before we leave. Will this work out , putting the glaze on a cooled cake?
Hi Charlene! We haven’t tried glazing the completely-cooled cake, so I can’t say for sure! Glazing the slightly warm cake will work best, and it will keep just fine until you arrive at your BBQ hours later. Let us know how it goes 🙂
Looks great! Does this have to be refrigerated?
Hi Margaret! As mentioned in the pink tip box above the recipe, “For the best taste and texture, serve this cake the day it’s baked. For leftovers, store in an airtight container for up to 2 days at room temperature.” I hope that helps! Happy baking 🙂
Do you have to hand stir this entire recipe? No mixer?
Hi Lori! That’s correct – no mixer required! Because you’re melting the butter, you don’t have to cream anything. If you really want to use your mixer instead of mixing by hand, just use the lowest setting, scraping down the sides often, and being sure not to overmix. This cake should be super light and soft, and overmixing will create a tough cake. Happy baking!
Love it, I have made it a number of times, yummy!!!
So glad it hear you enjoy this so much, Tammy!!
Can applesauce be substituted in for apples? Should I then cut down on other liquids?
Hi Jill! We haven’t tried using applesauce in place of the apples but would recommend following the recipe as written for best results. Let us know if you give this recipe a try 🙂
I took this cake to a potluck dinner. It was a huge hit, although, it did start oozing later in the day. I put the leftover cake in the refrigerator and it firmed up. I believe it will last several days now.
What size to chop the apples? I would think they would need to be grated or pretty small to cook in the small amount of time it bakes? Just don’t want uncooked apples in the cake. Can’t wait to try…sounds yummy!
Hi Chris! Chopped to about 1/4 to 1/2 inch is perfect for this recipe. Check for apple doneness with a toothpick or cake tester if you’re not sure while baking. Let us know what you think once you’ve tried this out! 🙂
Can I make the cake a day ahead and then add the glaze the day I serve?
Hi Brenda! We haven’t specifically tested that, but I don’t see why not. Just be aware that the liquid from the apples may leech out the longer it sits, but a day should be just fine. Let us know what you think once you’ve given this a try 🙂
Could I cut this recipe in half? If so what size pan should I use?
Hi Sheri! We haven’t tried that, but it should work! I would recommend trying an 8×8-inch or 8-inch round cake tin, and shave a few minutes off the bake time to begin with, and just bake until a toothpick inserted comes out clean. All the other directions should stay the same. Let us know what you think once you have tried it! 🙂
A quarter sheet pan would be perfect for a half recipe since the recipe is written for a half sheet pan size (in addition to a jelly roll size). An 8” square pan (or 9” round) is ~1/3 smaller than a quarter sheet, so the cake would be thicker/taller.
I haven’t made this yet, but I plan to cut the recipe exactly in half and bake in a quarter sheet pan for less time. I’ve heard from lots of people that it is a delicious recipe!
Really yummy, a little too sweet though. I made the caramel sauce from scratch and was impressed at how easy and really yummy it was. I highly recommend making your own caramel sauce.
I made this and it is pretty good but idk if I did something wrong, the sponge was just dripping and oozing butter, I put 2 sticks of butter in the batter and another stick for the icing. It also tastes like butter, the main flavor. Was it supposed to be just 1 stick in the batter? I saw this recipe on Instagram a few months ago and I’ve saved it for making later 🙂
Hi Stephanie! I’m sorry your sheet cake was so buttery! While it should be super tender and moist, it definitely shouldn’t be dripping with butter! The 2 sticks of butter in the cake itself is correct. Do you use a digital scale to measure your ingredients? Did you substitute any ingredients?