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a slice of salted caramel apple sheet cake on a plate
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Salted Caramel Apple Sheet Cake

Salted Caramel Apple Sheet Cake features an ultra-tender, slightly spongy cinnamon apple cake with a thick and shiny salted caramel glaze. Easy sheet cake recipe, no mixer required!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 36 servings
Author Tessa Arias

Ingredients

For the cake:

  • 2 cups (254 grams) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 cup (200 grams) granulated sugar
  • 1 cup (200 grams) lightly packed light brown sugar
  • 2 sticks (227 grams) unsalted butter
  • 1 cup (236 grams) water
  • 1/2 cup (120 grams) buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups (200 grams) peeled and chopped Granny Smith apples (about 2 medium apples), cut to 1/4-inch thickness

For the glaze:

  • 1 stick (113 grams) unsalted butter
  • 1/4 cup (60 grams) milk
  • 3 cups (375 grams) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1/4 cup homemade salted caramel sauce, or store-bought

Instructions

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 for about 3 minutes, then whisk 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.

Notes

 
To Make in a Different Pan: I included instructions for baking this cake in a jelly roll pan and a slightly bigger 16.75 by 12-inch pan. I have not tested it with a 9 by 13-inch pan, but the time would need to be increased by a few minutes as the cake will be a little thicker. See instructions for making in a smaller pan below.
To Halve (In a Smaller Pan): 1 cup (127 grams) all-purpose flour, 1/2 tsp cinnamon, 1/4 tsp baking soda, 1/8 tsp salt, 1/2 cup (100 grams) granulated sugar, 1/2 cup (100 grams) light brown sugar, 1 stick (113 grams) unsalted butter, 1/2 cup (118 grams) water, 1/4 cup (60 grams) buttermilk, 1 large egg, 1/2 tsp vanilla, 1 cup (100 grams) chopped Granny Smith apples, cut into 1/4-inch pieces
Halved in a 9-inch springform pan: Bake for about 20 minutes, or until a toothpick comes out clean. The center will be slightly higher than the edges. Yield: 8 large slices
Halved in an 8x8-inch metal pan: Line pan with parchment, leaving an overhang. Grease the parchment. Bake for about 20 minutes, or until a toothpick comes out clean. The center will rise higher than the edges but will flatten slightly as it cools. Yield: 9 large or 16 small slices.
To Make as Cupcakes: Use half the cake recipe (see measurements above). Chop the apples into pieces slightly smaller than 1/4 inch. Fill cupcake liners about 3/4 full. Bake at 400°F for 5 minutes, then reduce the temperature to 375°F and bake an additional 15-16 minutes, or until a toothpick comes out clean. Make 1/4 of the icing recipe and use about 1 teaspoon of glaze per cupcake. Yield: 12 cupcakes

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