I love my Apple Bundt Cake, so I wanted to turn those same cozy apple and caramel flavors into an easy sheet cake! This Caramel Apple Sheet Cake is soft, sweet, and packed with tender Granny Smith apples. Then comes the best part: warm caramel glaze poured right over the top!
It is the kind of cake that is easy to make and even easier to eat. Slice it right from the pan and enjoy! And if you are ready for even more apple baking, check out my Best Apple Recipes for lots of cozy favorites.
Ingredients & Substitutions
- Granulated sugar: Sweetens the cake and helps give it a soft texture. I recommend sticking with granulated sugar here for the best texture.
- Vegetable oil: Keeps the cake moist and tender. You can substitute another neutral-flavored oil, such as canola oil.
- Vanilla extract: Adds a little extra flavor to the cake. Pure or imitation vanilla will work.
- Eggs: Use room-temperature eggs to help them blend evenly into the batter.
- All-purpose flour: Gives the cake structure while keeping it tender. I recommend all-purpose flour for this recipe.
- Baking soda: Helps the cake rise and gives it a light texture.
- Cinnamon: Adds warm, cozy spice that pairs perfectly with the apples and caramel.
- Kosher salt: Balances the sweetness and brings out the other flavors. If using table salt, use a little less.
- Granny Smith apples: I love Granny Smith apples here because their tart flavor balances the sweet cake and caramel. Peel, core, and dice them before adding them to the batter. You can use another firm baking apple if you prefer.
- Caramel Glaze: This simple glaze is made with unsalted butter, heavy cream, brown sugar, and vanilla. It melts into the warm cake and gives every bite that sweet caramel flavor.
Tips for the Best Caramel Apple Sheet Cake
- Dice the apples small. Smaller pieces spread more evenly throughout the cake and make each slice easier to cut and eat.
- Do not overmix the batter. Once the flour is added, mix just until everything comes together for a soft, tender cake.
- Watch the baking time. Sheet cakes can bake quickly because the batter is spread into a thin layer. Start checking at 35 minutes, and look for a toothpick with a few moist crumbs.
- Glaze the cake while it is warm. The warm cake helps the caramel glaze spread easily and lets some of that delicious caramel soak into the top.
- Let the glaze thicken slightly. Give the glaze 5 to 10 minutes to cool after making it. It should still be warm and pourable but not so thin that it runs right off the cake.
FAQs
Can I use a different type of apple?
Yes! Granny Smith apples are my favorite because their tart flavor balances the sweet caramel glaze, but you can use another firm baking apple. Honeycrisp, Braeburn, or Pink Lady apples would all work well.
Can I use store-bought caramel sauce?
Yes! You can use your favorite store-bought caramel sauce instead of making the caramel glaze. Warm it slightly so it is easy to pour, then drizzle it over the warm cake. Keep in mind that the texture and sweetness may vary depending on the caramel sauce you use.
Can I make this cake in a different pan?
Yes, but the baking time will change depending on the size and depth of the pan. A 9×13-inch pan will make a thicker cake, so it will likely need additional baking time. Start checking the cake with a toothpick toward the end of the baking time.
Can I make the cake ahead of time?
Yes! You can bake the cake a day ahead and keep it covered at room temperature. For the best texture, I recommend making the caramel glaze just before serving and pouring it over the cake while it is warm.
How do I know when the apple cake is done?
Insert a toothpick into the center of the cake. It should come out with a few moist crumbs, but no wet batter. Be careful not to overbake the cake, since that can make it dry.
How to Serve Caramel Apple Sheet Cake
This cake is delicious all on its own, but a few simple toppings make it even better!
- Vanilla ice cream: Add a scoop of no-churn vanilla ice cream (or your favorite no-churn ice cream recipe!) while the cake is still slightly warm for the perfect apple-and-caramel dessert.
- Extra caramel: Drizzle a little more caramel sauce over each slice.
- Whipped cream: Add a dollop of homemade whipped cream for something light and creamy.
- Chopped nuts: Sprinkle with chopped pecans or walnuts for a little crunch.
How to Store Caramel Apple Sheet Cake
Room Temperature: Cover the cake tightly and store it at room temperature for up to 2 days. I prefer serving this cake at room temperature so the caramel stays soft and the cake stays moist.
Freezer: For longer storage, freeze the cake without the caramel glaze. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before serving.
Caramel Glaze: If you have leftover glaze, cover and refrigerate it separately. Gently warm it before drizzling over the cake.
Caramel Apple Sheet Cake
Ingredients
Cake
- 2 cups (400 g) granulated sugar
- 1 ½ cups (327 g) vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 medium Granny Smith apples, peeled, cored, diced
Caramel Glaze
- ½ cup (1 stick / 113 g) unsalted butter
- 2 teaspoons heavy cream, room temperature
- ½ cup (100 g) light brown sugar, packed
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat the oven to 325°F. Lightly spray a 10×15-inch sheet pan with nonstick cooking spray. Set aside.
- In a large bowl, using a hand mixer on medium speed, beat the sugar, oil, vanilla, and eggs until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced apples.
- Pour the batter into the prepared pan and spread it into an even layer.
- Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 35 minutes, as the batter is spread thinner in a sheet pan.
- Let the cake cool in the pan for about 15 minutes while you prepare the glaze.
Caramel Glaze
- In a small saucepan over medium heat, combine the butter, heavy cream, and brown sugar. Bring to a gentle boil, stirring occasionally, until the sugar has dissolved, about 10 minutes.
- Remove from the heat and stir in the vanilla.
- Let the glaze cool for 5 to 10 minutes, or until it has thickened slightly.
- Pour or drizzle the warm glaze over the warm cake. Serve directly from the pan.
Did you make this recipe?
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