Caramel Apple Sheet Cake

3 from 4 votes

Dive into the delectable world of Caramel Apple Sheet Cake! Perfectly moist with a gooey caramel topping and crisp apple bites, this recipe is a must-try for all dessert aficionados. Relive nostalgic flavors with every slice!

Prep Time35

Cook Time35

Total Time1 10

Course: Dessert, Holiday Recipe

Servings: people

Calories: 632kcal

Ingredients

For the Cake:

2 cups All Purpose Flour
2 cups Granulated Sugar
1/2 tsp Baking Soda
2 tsp Cinnamon
1/2 cup Butter, unsalted
1 cup Water
1/2 cup Sour Cream
2 Eggs, large
3 Apples, medium, peeled, cored, and finely chopped (Granny Smith or Honeycrisp work well); 3 cups

For the Caramel Icing:

1 cup Butter, unsalted
3/4 cup Heavy Cream
2 cups Brown Sugar, packed
3 1/2 cups Powdered Sugar
2 tsp Vanilla Extract

Instructions

Preheat your oven to 350°F. Grease a 12X18 inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon. Set aside.
In a small saucepan, melt the 1/2 cup butter over medium heat. Add the water and bring to a simmer.
Pour the butter and water mixture over the dry ingredients and stir until combined.
Mix in the sour cream, then the eggs one at a time, ensuring each is fully incorporated.
Fold in the chopped apples.
Pour the batter into the prepared pan and spread it out evenly.
Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Let the cake cool in the pan.
In a large saucepan, melt the 1 cup butter over medium heat. Add the brown sugar and heavy cream. Bring the mixture to a boil, and let it boil for about 2 minutes, stirring constantly.
Remove from heat and cool slightly (about 2-3 minutes).
Gradually add in the powdered sugar and vanilla extract, using a hand mixer on high, until the icing is smooth and creamy. If the icing seems too thick, you can add a little more heavy cream, a tablespoon at a time, to reach the desired consistency. *see note
Pour the icing over the cooled cake, quickly spreading evenly over the surface.
*To make sure you don’t end up with clumps of powdered sugar, I highly recommend using a hand mixer instead of just a whisk for this step.
*Let the icing set for about 20-30 minutes before serving. This allows it to firm up a bit and makes for easier slicing.

Notes

Reheating and Storage Information

Store the cake in an airtight container or cover it with plastic wrap. If you need to reheat, just pop a slice into the microwave for about 15 seconds. Voilà! Warm, caramel-apple goodness right at your fingertips.

Can This Be Frozen?

Absolutely! If you want to save some for later (or hide it from the kids or, um, yourself), wrap individual slices or the whole cake tightly in plastic wrap, and then in aluminum foil. When the craving hits, thaw in the fridge or on the counter, and you're good to go.

Can This Be Made Ahead of Time?

It sure can! This cake retains its moisture and flavor, and honestly, it tastes even more fantastic after it's had time to sit. Just keep it refrigerated, and you're golden.

Substitutions & Variations

Spice it Up: A dash of nutmeg or cloves can add an autumnal twist.

Nuts for Nuts?: Consider sprinkling some toasted pecans or walnuts on top of the icing. Adds a delightful crunch!

Different Apples?: While Granny Smith and Honeycrisp are recommended, feel free to try out other apple varieties. Each brings its unique flavor!

Helpful Cooking Notes

Apple Prep: When you're dicing those apples, try to keep the pieces uniform. This ensures an even bake and an apple in every bite.

Icing Tip: Remember that the consistency of the caramel icing is key. If you find it's too runny, add more powdered sugar, tablespoon by tablespoon, until it's just right. And if it's too thick, a splash more heavy cream will do the trick.

Serving Suggestion: While this cake is a star on its own, there's no harm in pairing it with a scoop of vanilla ice cream. After all, what's cake without a little ice cream on the side?

Nutrition