Salted Caramel Apple Sheet Cake
Yield: 36 servings
Prep Time: 15 minutes
Cook: 20 minutes
Tessa's Recipe Rundown...
Taste: Like apple-cinnamon-caramel GOODNESS. These flavors are just meant to be together.
Texture: The cake is ridiculously tender and slightly spongey, and the glaze on top is ultra thick and luscious.
Ease: Super duper easy, but no one has to know that!
Pros: Easy, delicious, and crowd-pleasing. Perfect for the holidays (or anytime you want the house to smell heavenly).
Cons: Best for larger get-togethers, as it makes a whole lotta cake. Also, the cake should be served very soon after you glaze it otherwise it gets soggy.
Would I make this again? Absolutely.
Caramel, apples, and cake are completely dessert perfection. The aroma alone is pure bliss.
The inspiration for this recipe comes from my blogger friend Nikki of Chef in Training. I’m sure you’ve seen her posts on Facebook, because she has over 2 million followers there (crazy!!!). Anyways, her post for Salted Caramel Apple Sheet Cake has been teasing me for months so I finally decided to make my own version of it.
And it’s AMAZING. I suggest you make this recipe for your next party, celebration, or occasion asap!! In fact, you may consider hosting a get together just so you have an excuse to make this.
Classic sheet cake recipes are interesting. You basically bring butter and water to a boil then add in the other ingredients in what seems like a weird order. This strange method results in a super tender and almost spongy texture that’s just delightful. Not to mention it’s super quick and easy!
I’ve included instructions for baking this Salted Caramel Apple Sheet Cake in both a jelly roll pan and a half sheet pan, which are slightly different sizes. Also, if you wanted to go the extra mile and make the salted caramel for the glaze from scratch, check out my tutorial on how to make caramel sauce here. Otherwise my favorite store-bought caramel is the one from Trader Joe’s.
Salted Caramel Apple Sheet Cake
For the cake
- 2 cups (254 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (200 grams) granulated sugar
- 1 cup (200 grams) lightly packed light brown sugar
- 1 teaspoon ground cinnamon
- 2 sticks (227 grams) unsalted butter
- 1/2 cup (120 ml) buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups (200 grams) peeled and chopped Granny Smith apples (about 2 medium apples)
For the glaze
- 1 stick (113 grams) unsalted butter
- 1/4 cup (60 ml) milk
- 3 cups (375 grams) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/4 cup salted caramel sauce (homemade or store-bought)
Make the cake:
Preheat the oven to 400°F. Butter or oil a 10-by-15-inch jellyroll pan or a 16-3/4 by 12-inch sheet pan.
In a large bowl, combine the flour, baking soda, salt, granulated sugar, brown sugar, and cinnamon.
In a medium saucepan over medium-high heat, combine the butter with 1 cup water and heat until the butter melts. Bring to a boil. Once the mixture is boiling, remove from heat and add in the flour mixture. Add in the buttermilk, eggs, and vanilla. Gently stir in the apples.
Pour the batter into the prepared pan, spreading evenly. Bake for 20 minutes if using a jelly roll pan, and about 17 minutes if using a half sheet pan, or until a toothpick inserted comes out clean. Let cool in the pan on a wire rack for about 10 to 15 minutes.
Make the glaze:
Meanwhile, combine the butter and milk in a large heat-proof bowl. Microwave until the butter is melted. Gradually stir in the powdered sugar until combined. Stir in the vanilla and caramel until combined. Pour evenly over the warm cake. Let set for about 15 minute before slicing and serving.
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