Caramel Apple Sheet Cake
Soft apple cake, sweet caramel glaze, and plenty of cozy cinnamon flavor make this Caramel Apple Sheet Cake a fall favorite. It is easy to make, serves a crowd, and the warm caramel glaze poured over the top makes it extra special!
Servings: 24 people
Calories: 304kcal
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 10x15-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.
Nutrition
Serving: 1piece | Calories: 304kcal