Caramel Apple Sheet Cake
Caramel Apple Sheet Cake is a delicious cinnamon apple cake with a warm caramel glaze. The ultimate fall party and potluck dessert recipe!
I don’t know what has come over me lately, but I have really been into desserts. There’s just something about cool, crisp days that makes me want to bake. My latest baking obsession is this Caramel Apple Sheet Cake. It’s a warm, comforting fall dessert made with soft cinnamon-spiced apple cake and topped with a rich, buttery caramel glaze. I baked it last week, and it turned out absolutely amazing. It’s definitely a new favorite of our families for fall!
CARAMEL APPLE SHEET CAKE
This homemade caramel apple sheet cake recipe is soft, moist, and bursting with warm fall flavor. The rich caramel glaze seeps into every bite, adding sweet, buttery goodness that makes this cake absolutely irresistible. Serve it warm with a scoop of vanilla ice cream for the ultimate cozy dessert! This easy caramel apple cake recipe is perfect for feeding a crowd. It’s ideal for parties, potlucks, or holiday gatherings. Everyone will be asking for the recipe after just one bite!
Find my expert tips on how to make caramel apple sheet cake from scratch below! Don’t forget to tag me in your caramel apple dip creations on Instagram and Facebook @lifeinthelofthouse. Happy fall baking!
Why You’ll Love This Easy Caramel Apple Sheet Cake Recipe:
- Quick & Easy-To-Make: No fancy techniques needed. This simple sheet cake recipe comes together quickly and bakes in under 25 minutes.
- Moist & Flavorful Cake: Each bite is soft, buttery, and perfectly balanced with warm cinnamon, nutmeg, and fresh chopped apples.
- Rich Caramel Glaze: The homemade caramel glaze soaks into the warm cake, adding a sweet, buttery finish that makes it truly unforgettable.
- Seasonal Flavors In One Cake: Whether you’re baking for a party, potluck, or holiday get-together, this apple sheet cake feeds a crowd and always impresses.
- Serve It Warm or Cold: Enjoy it fresh from the oven or chilled the next day, it’s delicious either way!
- Make-Ahead Friendly: This sheet cake actually tastes even better the next day, once the caramel glaze soaks in. Store at room temperature or refrigerate until ready to serve.
Ingredients
Apple Sheet Cake
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup salted butter
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs beaten
- 1 teaspoon vanilla
- 1 ½ cups peeled and chopped Granny Smith apples about 2 medium apples
Caramel Glaze
- 1/2 cup salted butter
- 1/4 cup milk
- 3 cups powdered sugar
- 1/4 cup caramel syrup
- 1 teaspoon vanilla extract
Instructions
For The Apple Sheet Cake
Preheat oven to 400 degrees F. Grease a 17 x 12-inch sheet pan with non-stick spray. Set aside.
In a large bowl, combine flour, baking soda, both sugars, cinnamon and nutmeg. Use a whisk to combine and sift together. Set aside.
In a large saucepan, over medium heat, add butter and water. Stir until butter melts. Bring to a boil, once it starts to boil remove from heat and add flour mixture. Stir to combine. Then stir in buttermilk, eggs and vanilla extract. Fold in chopped apples.
Spread cake batter evenly into the prepared sheet pan.
Bake 18 to 20 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool slightly while you make the glaze.
For The Caramel Glaze
Place butter and milk in a medium microwave-safe bowl. Heat until butter melts. Using a whisk, stir in powdered sugar, caramel syrup and vanilla. Stir until smooth and combined.
Pour glaze evenly over warm cake. Let stand 20 minutes or so before serving. Slice into squares and enjoy!
Servings
Yields: 24 servings.
Storage and Reheating
Store the leftover cake covered or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Let the chilled cake sit at room temperature before serving so the caramel glaze softens. To freeze, wrap slices or the whole cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then warm slices in the microwave for 10–15 seconds or the entire cake in a 300°F oven for about 10 minutes.
Holly’s Tips for The Best Caramel Apple Sheet Cake:
- The Apples Matter: Use fresh, tart Granny Smith apples as they hold their shape and balance the sweetness of the caramel glaze.
- Chop The Apples Evenly: Small, uniform pieces ensure even baking and distribute apple flavor throughout the cake.
- Don’t Overmix: Mix the batter until the ingredients are just combined to keep the cake light and tender. Overmixing can make it dense.
- Bake Just Until Done: Check the cake at 18 minutes. It’s ready when a toothpick comes out clean or with a few moist crumbs. Avoid overbaking!
- Glaze While Warm: Pour the caramel glaze over the warm cake so it melts slightly into the surface, creating a glossy, rich layer of flavor.
- Make It Your Own: Drizzle a little extra caramel syrup over the top before serving or sprinkle with flaky sea salt for a sweet-salty twist.
Frequently Asked Questions:
This recipe is designed for a 17×12-inch sheet pan. If you use a smaller pan, the cake will be thicker and may need a few extra minutes of baking time.
Yes! While Granny Smith apples add the perfect tart balance, you can also use Honeycrisp, Fuji, or Braeburn apples for a sweeter flavor.
Absolutely. This cake tastes even better the next day as the caramel glaze soaks in. Simply cover and store at room temperature or refrigerate overnight.
To make Caramel Apple Sheet Cake dairy-free, substitute plant-based butter for the regular butter, use a non-dairy milk such as almond, oat, or soy in the glaze, and replace the buttermilk with a mixture of non-dairy milk and a teaspoon of lemon juice or apple cider vinegar. These swaps keep the cake moist, flavorful, and rich with caramel goodness.
To make Caramel Apple Sheet Cake gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum for structure and texture. Make sure all other ingredients, like baking soda, cinnamon, and caramel syrup, are certified gluten-free. With this simple swap, your cake will remain moist, tender, and just as flavorful as the original.
Similar Recipes
Looking for more delicious cake recipes? Try these highly-rated recipes: Caramel Apple Pound Cake, Raspberry Cream Cake, Hot Fudge Pudding Cake, Caramel Apple Poke Cake, and Pumpkin Cake with Cream Cheese Frosting.
Have you made this Caramel Apple Sheet Cake recipe? 🍏
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FallPartyDessert #CaramelAppleSheetCake #LifeInTheLofthouse
Caramel Apple Sheet Cake
Ingredients
Apple Sheet Cake
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup salted butter
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs beaten
- 1 teaspoon vanilla
- 1 ½ cups peeled and chopped Granny Smith apples about 2 medium apples
Caramel Glaze
- 1/2 cup salted butter
- 1/4 cup milk
- 3 cups powdered sugar
- 1/4 cup caramel syrup
- 1 teaspoon vanilla extract
Instructions
For The Apple Sheet Cake
- Preheat oven to 400 degrees F. Grease a 17 x 12-inch sheet pan with non-stick spray. Set aside.
- In a large bowl, combine flour, baking soda, both sugars, cinnamon and nutmeg. Use a whisk to combine and sift together. Set aside.
- In a large saucepan, over medium heat, add butter and water. Stir until butter melts. Bring to a boil, once it starts to boil remove from heat and add flour mixture. Stir to combine. Then stir in buttermilk, eggs and vanilla extract. Fold in chopped apples.
- Spread cake batter evenly into the prepared sheet pan.
- Bake 18 to 20 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool slightly while you make the glaze.
For The Caramel Glaze
- Place butter and milk in a medium microwave-safe bowl. Heat until butter melts. Using a whisk, stir in powdered sugar, caramel syrup and vanilla. Stir until smooth and combined.
- Pour glaze evenly over warm cake. Let stand 20 minutes or so before serving. Slice into squares and enjoy!
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Can use a 13×9 cake pan?
Hi Diane! Yes you can. The cake will just be thicker and you will need to bake it longer. I would say it may need 25 minutes or longer to bake in a 9×13-inch baking pan.
This combination of flavors never goes wrong! This sounds so good!
Can you use carmel sauce?
Can you make a day ahead?
Sounds yummy thanks
Hi Dee, yes you can use store bought caramel instead, and yes you can make one day ahead. It’s a delicious cake, I hope you enjoy it!