Caramel Apple Sheet Cake (Printable Recipe)
Moist apple cake with cinnamon and caramel icing, ideal for cozy fall baking or anytime treats.
# Ingredients You'll Need:
→ Cake
01 -
1 cup unsalted butter
02 -
1 cup water
03 -
2 cups plus 2 tablespoons all-purpose flour
04 -
2 cups granulated sugar
05 -
1/2 teaspoon kosher salt
06 -
1 teaspoon baking soda
07 -
1 teaspoon cinnamon
08 -
1/2 cup sour cream
09 -
2 large eggs
10 -
1 medium apple, diced small or grated (about 1 1/4 cups)
→ Icing
11 -
3 tablespoons whole milk
12 -
1/4 cup unsalted butter
13 -
2 cups powdered sugar
14 -
1/2 teaspoon vanilla extract
15 -
2 tablespoons caramel sauce
# Steps to Follow:
01 -
Preheat oven to 350 degrees Fahrenheit and lightly coat a 10×15 inch jelly roll pan with nonstick spray.
02 -
In a medium saucepan, bring butter and water to a boil, stirring frequently to avoid burning. Remove from heat and let cool slightly.
03 -
In a large bowl, whisk together flour, granulated sugar, salt, baking soda, and cinnamon.
04 -
In a separate bowl, whisk together sour cream and eggs until fully combined.
05 -
Add the sour cream mixture to the dry ingredients and stir to form a thick batter.
06 -
Fold in the diced or grated apples until evenly distributed.
07 -
Gradually stir in the cooled melted butter and mix until fully incorporated and batter loosens.
08 -
Pour batter into the prepared pan and bake for 25 to 27 minutes, or until the center springs back when lightly touched.
09 -
Remove from oven and allow cake to cool until just slightly warm.
10 -
Combine butter and milk in a microwave-safe bowl and heat for 45 seconds, then in 15-second intervals until butter is melted. Whisk to combine.
11 -
Add powdered sugar, vanilla extract, and caramel sauce to the bowl and whisk until smooth. Adjust consistency with more sugar or milk as needed.
12 -
Pour icing over the slightly warm cake and spread evenly. Let set fully before slicing.
13 -
Cut into squares and serve.
# Extra Tips:
01 -
If using a 9×13 inch baking dish instead of a jelly roll pan, increase baking time by approximately 10 minutes.
02 -
The cake can be stored in the refrigerator for up to 5 days when tightly covered.
03 -
To freeze, chill iced cake until firm, wrap in two layers of plastic wrap and one of foil, and freeze up to 2 months.