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Caramel Apple Sheet Cake

October 5, 2017 by Amy 55 Comments

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This Caramel Apple Sheet Cake is moist and buttery, with cinnamon and apples throughout. Plus a silky icing infused wth caramel flavor that is to die for!

This Caramel Apple Sheet Cake is moist and buttery, with cinnamon and apples throughout. Plus a silky icing infused wth caramel flavor that is to die for!

Well, it’s October! October, you guys. It’ll be Thanksgiving before we know it. Crazy.

While I do love pumpkin all year long, it seems that most people don’t really embrace it until Fall rolls around. And I get that. Pumpkin, Halloween, autumn leaves << synonymous with one another. But apples? Apples are different for some reason. They are consumed January-December. Maybe because apples are more versatile? Regardless, Fall is definitely apple season and recipes using them are in abundance.

This Caramel Apple Sheet Cake is moist and buttery, with cinnamon and apples throughout. Plus a silky icing infused wth caramel flavor that is to die for!

We’re looking forward to our annual trip up to Apple Hill to get our fill of cider and donuts. And I’ll be bringing back a bag of freshly picked whole ones, too, so I can keep making this Caramel Apple Sheet Cake. I can’t say enough about it. It tastes as good as it sounds. Even better!

This Caramel Apple Sheet Cake is moist and buttery, with cinnamon and apples throughout. Plus a silky icing infused wth caramel flavor that is to die for! #apple #caramelapple #sheetcake #cake #recipe

This Caramel Apple Sheet Cake is moist and buttery, with cinnamon and apples throughout. Plus a silky icing infused wth caramel flavor that is to die for!
Print
Caramel Apple Sheet Cake
Prep Time
15 mins
Cook Time
25 mins
Cool & Rest
40 mins
Total Time
1 hr 20 mins
 
This Caramel Apple Sheet Cake is moist and buttery, with cinnamon and apples throughout. Plus a silky icing infused wth caramel flavor that is to die for!
Course: Dessert
Cuisine: American
Keyword: caramel apple, caramel apple sheet cake, sheet cake
Servings: 15
Ingredients
  • 1 cup unsalted butter
  • 1 cup water
  • 2 cups + 2 tablespoons all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 cup sour cream
  • 2 eggs
  • 1 medium apple , diced small (about 1 1/4 cups)
For The Icing
  • 3 tablespoons milk
  • 1/4 cup unsalted butter
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons caramel topping
Directions
  1. Preheat oven to 350 degrees F. Lightly coat a 10x15 inch jelly roll pan with nonstick cooking spray.
  2. In a medium saucepan, bring butter and water to a boil, stirring frequently to prevent burning. Remove from heat and allow to cool.
  3. In the meantime, in a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. In a separate bowl, whisk together the sour cream and eggs. Combine the wet ingredients with the dry. Fold in the diced apples. Gradually stir in the warm melted butter and mix well.
  4. Pour batter evenly into the prepared pan (batter will be loose.) Carefully transfer to the oven and bake for 25-27 minutes, until the center of the cake springs back when touched. Let cool for 20 minutes.
  5. Make the icing by combining the butter and milk in a medium microwave safe bowl; microwave for 45 seconds, and then in 15 second intervals until butter is melted. Whisk to combine. Add in the powdered sugar, vanilla, and caramel topping; whisk to combine (add more powdered sugar or milk to get the right consistency - you want the icing to pour, but thick enough that it doesn't pool over the sides of the pan.)

  6. Pour icing over the cake while it’s cooled, but still slightly warm. Allow to set for about 15-20 minutes.

  7. Slice into squares and enjoy!
Recipe Notes

• I chose not to peel the apples, but you can if you want! For the icing, make sure you use caramel topping, not caramel syrup, for optimal results.

• Leftovers should be covered and kept in the refrigerator for up to 5 days.

adapted from Mom On Timeout

Other Sheet Cake recipes perfect for Fall!

Gingerbread Texas Sheet Cake – Lemons For Lulu

Pumpkin Sheet Cake – Two Peas and Their Pod

Cinnamon Roll Cheesecake – Taste and Tell

 

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Filed Under: Cake, Dessert Tagged With: apples, cake, caramel, caramel apple, sheet cake

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Comments

  1. Cheryl Scoby says

    September 20, 2018 at 5:05 am

    Made this sheet cake recipe as written. Delicious! I made sure the water and butter was incorporated before adding to flour/egg mixture, the batter was not watery when I put in the pan. Thank you for the recipe.

    Reply
  2. Laura Boyden says

    December 5, 2017 at 3:50 pm

    I just want to point out that in the video there appears to be milk added to the batter recipe but I see no mention of the milk in the list of ingredients and instructions. There’s milk added to the icing though. I would love to make this cake but I just want to make sure I won’t be missing any ingredients or to add the correct measurement.

    Reply
    • Amy @Belly Full says

      December 5, 2017 at 4:10 pm

      That’s the butter mixture being added to the batter…it’s added in gradually, as per the instructions. Milk is not noted in the video. I recommend always going off of the written instructions, not the video. The video is a nice visual snapshot, but often edited for content and time. Thanks!

      Reply
  3. Janna says

    October 28, 2017 at 12:02 am

    Caramel topping; is that ice cream topping?

    Reply
    • Amy @Belly Full says

      October 29, 2017 at 11:11 am

      Yes. It’s thicker than caramel syrup.

      Reply
      • Janna says

        October 29, 2017 at 4:06 pm

        Thank you!

        Reply
  4. Sandra Cameron says

    October 24, 2017 at 2:36 pm

    What is caramel topping? Is it a caramel sauce? Based in UKso we maybe call it by a different name. Was also going to ask about weights as that is what we use here but see someone else has above.
    It sounds delicious.

    Thanks

    Reply
    • Amy @Belly Full says

      October 29, 2017 at 11:12 am

      If you Google it, you’ll see images. It’s thicker than caramel syrup. Most commonly used for ice cream sundaes.

      Reply
  5. Gail Herbest says

    October 24, 2017 at 10:19 am

    I made this today. I didn’t have a jelly roll pan so used my 9×13 and it worked out perfect. I added about 10 minutes to the cook time. I used salted butter because that is all I had. I added 2 capfulls of apple flavoring to the cake batter. I only had caramel syrup and not topping so I added 2 capfuls of caramel flavoring (LorAnns) to the icing instead . Turned out beautifully . So good! I will be making it again soon.

    Reply
    • Erin says

      November 23, 2017 at 10:39 am

      Oh, good to know! Thank you for sharing. I’d like to make this today, but don’t have a jelly roll pan.

      Reply
      • Tracy says

        September 30, 2018 at 5:10 am

        Use a 9×13 cake pan.

        Reply
  6. Jackie says

    October 23, 2017 at 9:12 pm

    Can this cake be made without apples or other fruits because I don’t care for cooked fruits OR do you have another caramel cake recipe that is a great hit?

    Reply
  7. Mary says

    October 23, 2017 at 5:35 pm

    will this freeze well?

    Reply
  8. Vera says

    October 22, 2017 at 3:39 pm

    Made this for a brunch today. Outstanding. Will definitely make again.

    Reply
  9. Carol says

    October 22, 2017 at 3:26 pm

    So the video looks like way more than one apple or 1 1/2 cups?

    Reply
  10. Cathy Littreal says

    October 22, 2017 at 6:16 am

    Would it bake correctly with just one cup sugar?? I thought it needed more apples, maybe next time I’ll double the apple and divide the batter between two smaller sheet pans. Otherwise this was phenomenal. I used salted butter because that’s all I had on hand. Delicious!!!

    Reply
  11. Vicki says

    October 21, 2017 at 9:51 am

    Can you use salted butter?

    Reply
    • Amy @Belly Full says

      October 21, 2017 at 11:06 am

      I wouldn’t recommend it. For optimal results, use the unsalted.

      Reply
      • Letty says

        October 27, 2017 at 12:55 pm

        Just don’t add the 1/2 tsp of salt in the recipe. It’s ok to substitute salted butter for unsalted in any recipe. Just watch how much if any salt you add to the recipe.

        Reply
  12. Bunkster2 says

    October 21, 2017 at 9:46 am

    I didn’t have any apples so substituted a pear! This was a big hit!

    Reply
    • Amy @Belly Full says

      October 22, 2017 at 3:40 pm

      Yum! I will try that sometime!

      Reply
  13. Amy @Belly Full says

    October 20, 2017 at 1:27 pm

    The picture of the cake is spongy. Why do you think the batter is too watery…did you actually make the cake? If you read through the comments you’ll see that many people have made it without any issues.

    Reply
    • Linda says

      October 20, 2017 at 2:54 pm

      Yes I made it and it was thin like water. I had trouble getting into the oven and it not slop over it was so thin.

      Reply
      • Amy @Belly Full says

        October 20, 2017 at 3:12 pm

        Oh, I see. Yes, the batter is very loose when pouring onto the sheet pan (as seen in the video above the recipe card.) Sorry you had trouble transferring it to the oven. But the end result is a nice sponge cake, as pictured, as others have mentioned.

        Reply
        • Linda says

          October 20, 2017 at 5:23 pm

          Would it be ok if I used a half cup of water??

          Reply
        • Linda says

          October 20, 2017 at 5:30 pm

          I am using gluten free flour which makes it hard to make things.

          Reply
    • Betsy says

      October 21, 2017 at 9:35 am

      Excellent will make it again

      Reply
  14. Robin says

    October 20, 2017 at 1:25 pm

    This cake was incredible. I’m making it again for Thanksgiving and putting it in my regular rotation every year. Thank you for the recipe!!

    Reply
  15. Tatyana says

    October 20, 2017 at 12:26 am

    Ugh two cups of sugar is way too much for me :( would one cup work?

    Reply
    • Kata says

      October 20, 2017 at 1:51 am

      yes, I made it. 1 cup is enough for me :-)

      Reply
  16. Amber says

    October 18, 2017 at 8:24 pm

    Made this today. STUPID GOOD. I already have plans to make it 100 more times. LOL. Thanks for my new favorite cake recipe!!!

    Reply
  17. Lauren Inglesant says

    October 18, 2017 at 4:06 am

    Can you translate it to English recipes please like SR flour OZ butter instead of cups. Thank you.

    Reply
    • Amy @Belly Full says

      October 18, 2017 at 2:46 pm

      Hi Lauren – unfortunately, I don’t have the time to convert all of my recipes, but I know if you search Google, there are online conversion calculators that will do it for you by plugging in the info.

      Reply
    • Judy Clarke says

      October 24, 2017 at 11:43 am

      16 oz is a cup of butter, flour 8 oz is a cup

      Reply
  18. Marty says

    October 17, 2017 at 9:30 pm

    How do you figure the recipe to serve 70. We have a “church soup kitchen” on saturdays. How large are the pieces?

    Reply
    • Amy @Belly Full says

      October 18, 2017 at 2:45 pm

      Hi Marty – there’s not really a way to easily triple the recipe, so you’d basically have to make 3 cakes. OR you could cut the cake into extremely tiny pieces. Regular serving is about a 3×2-inch piece.

      Reply
      • Tracy says

        September 30, 2018 at 5:17 am

        Marty, you would need to make more than 3 cakes if you wanted to serve 70. Her recipe states 1 cake is 15 servings. You’ll need to make 5 cakes, which will make 75 servings.

        Reply
  19. Cheryl says

    October 17, 2017 at 8:45 am

    What is the best kind of apple to use?

    Reply
    • Amy @Belly Full says

      October 17, 2017 at 8:52 am

      My favorites are Pink Lady and Honeycrisp!

      Reply
  20. Becca S. says

    October 17, 2017 at 8:14 am

    I made this last night and brought it into work this morning for a potluck. First thing on the table GONE. I barely got a bite! Guess I’ll have to make it again LOL. Everyone loved it!!!

    Reply
  21. Carina says

    October 15, 2017 at 5:13 pm

    OHMYGOD this cake is dangerous!! I don’t know if I’ve happy or sad that it’s all gone LOL. Thank you for a wonderful recipe!!

    Reply
  22. Bill says

    October 14, 2017 at 4:32 pm

    Made this today. So good. A real winner. I added chopped walnuts to the frosting and was a big hit.

    Reply
    • Amy @Belly Full says

      October 14, 2017 at 4:47 pm

      Love the idea of added walnuts! Pecans would be good, too.

      Reply
  23. Pamela R. says

    October 14, 2017 at 3:04 pm

    I did a trial run of this cake today for a baby shower I’m hosting in a few weeks. Definitely a front runner! So good I want to hoard it all for myself!

    Reply
  24. Bill says

    October 14, 2017 at 6:47 am

    Can this cake be done in a 9 x 13 cake pan?

    Reply
    • Amy @Belly Full says

      October 14, 2017 at 6:55 am

      Hi Bill. Not really. For optimal results, you need a jelly roll pan for a sheet cake, sorry.

      Reply
      • Bill says

        October 14, 2017 at 7:17 am

        Thank you!

        Reply
        • Judy Clarke says

          October 24, 2017 at 11:46 am

          A lady above did it in a 9X13 and just baked it 10 min. longer and liked it.

          Reply
    • Gail Herbest says

      October 28, 2017 at 8:55 am

      I used a 9×13 pan , Just added 10 minutes or so to the cooking time . It turned out perfect.

      Reply
  25. Tricia says

    October 9, 2017 at 7:02 pm

    This is my new favorite cake! I brought it into work today for a potluck and I barely got a bite of it myself it was gone so fast. So so so delicious!

    Reply
  26. Karen says

    October 7, 2017 at 8:43 pm

    I made this today! It is so tasty. My icing doesn’t look the same as yours (I did follow the directions). It also ended up being absorbed by the cake so the cake (which was fully baked) is now more spongy and wet (for lack of a better word). I used a dark pan and I checked it at 24 minutes, it wasn’t set but it was good at 26.

    Even though it doesn’t quite look like yours it is sooooo good!

    Reply
    • Amy @Belly Full says

      October 7, 2017 at 10:36 pm

      Hi Karen – did you allow the cake to cool before pouring on the icing? It’s important to do that or yes, the cake will absorb it, as opposed to it being its own nice layer.

      Reply
      • Judy says

        October 19, 2017 at 3:23 pm

        But your directions say to pour icing over the cake while it’s still warm.!

        Reply
        • Amy @Belly Full says

          October 19, 2017 at 4:05 pm

          Yes, still warm…but cooled. 20 minutes cooling will allow it be cooled, but not hot.

          Reply
  27. tanya schroeder says

    October 5, 2017 at 12:39 pm

    Cider donuts…I need to try those, but first, I need this cake! I love that caramely frosting! This cake sounds divine!

    Reply

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Hi, I’m Amy - the home cook behind Belly Full (formerly Very Culinary). Come play with me! Read More >>

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