Caramel, apples, and cake are completely dessert perfection. The aroma alone is pure bliss.
The inspiration for this recipe comes from my blogger friend Nikki of Chef in Training. I’m sure you’ve seen her posts on Facebook, because she has over 2 million followers there (crazy!!!). Anyways, her post for Salted Caramel Apple Sheet Cake has been 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 asap!! In fact, you may consider hosting a get together just so you have an excuse to make this.
Classic sheet cake recipes are interesting. You basically bring butter and water to a boil then add in the other ingredients in what seems like a weird order. This strange method results in a super tender, ultra moist, almost spongy texture that’s just delightful. Not to mention it’s super quick and easy!
I’ve included instructions for baking this Salted Caramel Apple Sheet Cake in both a jelly roll pan and a half sheet pan, which are slightly different sizes. Also, if you wanted to go the extra mile and make the salted caramel for the glaze from scratch, check out my tutorial on how to make caramel sauce here. Otherwise my favorite store-bought caramel is the one from Trader Joe’s.
How to Make Salted Caramel Apple Sheet Cake
Why is buttermilk used in the recipe & why to not substitute it:
Buttermilk is an important component to this recipe. Not just because it adds a tang to balance out some of the sweetness, but also because 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.
Texture of this sheet cake:
This cake has a slightly unique texture. It’s ultra moist and slightly spongy with a light and airy feel. If you prefer dense or fudgy textures in cake, this may not be the recipe for you. If you want just a bit more structure, feel free to add an extra 2 tablespoons of flour.
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.
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 sheet cake be frozen or made ahead of time?
This cake is best served within a day. 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. For leftovers, store in an airtight container for up to 2 days at room temperature.
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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 (homemade or store-bought)
Make the cake:
-
Preheat the oven to 400°F. Butter or oil a 10-by-15-inch jellyroll pan or a 16-3/4 by 12-inch sheet pan.
-
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 half sheet 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 minute before slicing and serving.
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?