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Salted Caramel Apple Sheet Cake features an ultra tender, slightly spongey cinnamon apple cake with a thick and shiny salted caramel glaze. Perfect for serving a crowd during the holidays!

Salted Caramel Apple Sheet Cake

Salted Caramel Apple Sheet Cake features an ultra tender, slightly spongey cinnamon apple cake with a thick and shiny salted caramel glaze. Perfect for serving a crowd during the holidays!

Course Dessert
Cuisine American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yields: 36 servings
Recipe by Tessa Arias

Ingredients

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)

Directions

Make the cake:

  1. 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.
  2. In a large bowl, combine the flour, baking soda, salt, granulated sugar, brown sugar, and cinnamon.
  3. 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.
  4. 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:

  1. 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.

Recipe Notes

Adapted from Chef in Training