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.
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!
- 2 sticks (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)
- 3 tablespoons milk
- 1/2 stick (1/4 cup) unsalted butter
- 1 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons caramel topping
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Preheat oven to 350 degrees F. Lightly coat a 10x15 inch jelly roll pan with nonstick cooking spray.
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In a medium saucepan, bring butter and water to a boil, stirring frequently to prevent burning. Remove from heat and allow to cool.
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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.
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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.
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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.
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Pour icing over the cake while it’s cooled, but still slightly warm. Allow to set for about 15 minutes.
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Slice into squares and enjoy!
• 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
Laura Boyden says
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.
Amy @Belly Full says
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!
Janna says
Caramel topping; is that ice cream topping?
Amy @Belly Full says
Yes. It’s thicker than caramel syrup.
Janna says
Thank you!
Sandra Cameron says
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
Amy @Belly Full says
If you Google it, you’ll see images. It’s thicker than caramel syrup. Most commonly used for ice cream sundaes.
Gail Herbest says
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.
Erin says
Oh, good to know! Thank you for sharing. I’d like to make this today, but don’t have a jelly roll pan.
Jackie says
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?
Mary says
will this freeze well?
Vera says
Made this for a brunch today. Outstanding. Will definitely make again.
Carol says
So the video looks like way more than one apple or 1 1/2 cups?
Cathy Littreal says
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!!!
Vicki says
Can you use salted butter?
Amy @Belly Full says
I wouldn’t recommend it. For optimal results, use the unsalted.
Letty says
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.
Bunkster2 says
I didn’t have any apples so substituted a pear! This was a big hit!
Amy @Belly Full says
Yum! I will try that sometime!
Amy @Belly Full says
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.
Linda says
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.
Amy @Belly Full says
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.
Linda says
Would it be ok if I used a half cup of water??
Linda says
I am using gluten free flour which makes it hard to make things.
Betsy says
Excellent will make it again
Robin says
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!!
Tatyana says
Ugh two cups of sugar is way too much for me :( would one cup work?
Kata says
yes, I made it. 1 cup is enough for me :-)
Amber says
Made this today. STUPID GOOD. I already have plans to make it 100 more times. LOL. Thanks for my new favorite cake recipe!!!
Lauren Inglesant says
Can you translate it to English recipes please like SR flour OZ butter instead of cups. Thank you.
Amy @Belly Full says
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.
Judy Clarke says
16 oz is a cup of butter, flour 8 oz is a cup
Marty says
How do you figure the recipe to serve 70. We have a “church soup kitchen” on saturdays. How large are the pieces?
Amy @Belly Full says
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.
Cheryl says
What is the best kind of apple to use?
Amy @Belly Full says
My favorites are Pink Lady and Honeycrisp!
Becca S. says
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!!!
Carina says
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!!
Bill says
Made this today. So good. A real winner. I added chopped walnuts to the frosting and was a big hit.
Amy @Belly Full says
Love the idea of added walnuts! Pecans would be good, too.
Pamela R. says
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!
Bill says
Can this cake be done in a 9 x 13 cake pan?
Amy @Belly Full says
Hi Bill. Not really. For optimal results, you need a jelly roll pan for a sheet cake, sorry.
Bill says
Thank you!
Judy Clarke says
A lady above did it in a 9X13 and just baked it 10 min. longer and liked it.
Gail Herbest says
I used a 9×13 pan , Just added 10 minutes or so to the cooking time . It turned out perfect.
Tricia says
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!
Karen says
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!
Amy @Belly Full says
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.
Judy says
But your directions say to pour icing over the cake while it’s still warm.!
Amy @Belly Full says
Yes, still warm…but cooled. 20 minutes cooling will allow it be cooled, but not hot.
tanya schroeder says
Cider donuts…I need to try those, but first, I need this cake! I love that caramely frosting! This cake sounds divine!