Caramel apple sheet cake is a moist, spiced apple cake that’s topped with a simple caramel icing. It’s an easy fall dessert that’s perfect for sharing.
If you love the flavors of caramel apples, this Caramel Apple Sheet Cake is sure to become a new fall favorite. The moist cake is made from scratch and is flavored with with warm spices and fresh apples.
The cake is topped with a simple but delicious caramel icing. Poured warm over the cake, it soaks in just enough to create a sweet, buttery layer of caramel that pairs beautifully with the spiced apple base.
It’s easy to make, feeds a crowd, and is just the right mix of cozy and indulgent. It’s perfect for fall gatherings, potlucks, or holiday dessert tables.
Ingredient notes and substitutions
- Spices: You can use apple pie spice in place of the individual spices in the cake. You can also adjust the amount of spices to your liking.
- Brown sugar: Dark brown sugar will also work in this recipe.
- Oil: A similar neutral oil, like canola oil or olive oil, will also work.
- Apple: Be sure to use a baking apple, like Granny Smith, in the recipe so that the apple doesn’t cook down to mush.
- Caramel: I recommend using a thicker caramel sauce rather than a thinner caramel topping. You can also make homemade caramel sauce.
How to make caramel apple sheet cake recipe
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 degrees F. Spray a 9×13 inch baking pan with nonstick spray, then line with parchment paper.
Step 2: In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
Step 3: In a large bowl, whisk together the eggs, light brown sugar, granulated sugar, vegetable oil, grated apple, and vanilla.
Step 4: Add the flour mixture, and stir until just combined.
Step 5: Pour batter into the prepared baking pan.
Step 6: Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let cake cool completely before adding the icing. If the cake isn’t completely cool, the icing will melt into the cake.
Step 8: To make the icing, add milk and butter to a large microwave safe bowl. Microwave for 30-45 seconds, or until the butter has melted.
Step 9: Add the powdered sugar, vanilla, and caramel. Whisk to combine.
Step 10: Pour icing over the cooled cake. Spread with a spatula from edge to edge. Let icing set before slicing and serving.
Recipe Tips!
- Icing consistency: For thinner icing, add additional milk to thin. For thicker icing, add additional powdered sugar.
- Caramel flavor: For more caramel flavor, you can drizzle caramel sauce over the iced cake just before serving.
Storage
Store any leftover cake in an airtight container at room temperature. The cake will keep for 2-3 days when properly stored.
If you live in a humid area, I recommend storing the cake in the refrigerator. The cake will keep for up to 5 days when properly stored in the fridge.
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Caramel Apple Sheet Cake
Equipment
Ingredients
Cake
- 3 cups all purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 4 large eggs at room temperature
- 1 ½ cups light brown sugar
- ¾ cup granulated sugar
- 1 cup neutral oil
- ¾ cup peeled and grated baking apple like Honey Crisp or Granny Smith apple
- 2 teaspoons vanilla extract
Icing
- 3 tablespoons whole milk
- 2 tablespoons unsalted butter melted
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup caramel sauce
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13 inch baking pan with nonstick spray, then line with parchment paper.
- In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.3 cups all purpose flour, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, ¾ teaspoon kosher salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg
- In a large bowl, whisk together the eggs, light brown sugar, granulated sugar, vegetable oil, grated apple, and vanilla.4 large eggs, 1 ½ cups light brown sugar, ¾ cup granulated sugar, 1 cup neutral oil, ¾ cup peeled and grated baking apple, 2 teaspoons vanilla extract
- Add the flour mixture, and stir until just combined.
- Pour batter into the prepared baking pan.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool completely before adding the icing.
- To make the icing: Add milk and butter to a large microwave safe bowl.3 tablespoons whole milk, 2 tablespoons unsalted butter
- Microwave for 30-45 seconds, or until the butter has melted.
- Add the powdered sugar, vanilla, and caramel. Whisk to combine.2 cups powdered sugar, ½ teaspoon vanilla extract, ¼ cup caramel sauce
- Pour icing over the cooled cake. Spread with a spatula from edge to edge.
- Let icing set before slicing and serving.
Notes
-
- Spices: You can use apple pie spice in place of the individual spices in the cake. This cake is spiced but isn’t a spice cake; however, you can also adjust the amount of spices to your liking.
-
- Brown sugar: Dark brown sugar will also work in this recipe.
-
- Oil: A similar neutral oil, like canola oil or olive oil, will also work.
-
- Apple: Be sure to use a baking apple, like Granny Smith, in the recipe so that the apple doesn’t cook down to mush.
-
- Caramel: I recommend using a thicker caramel sauce rather than a thinner caramel topping. You can also make homemade caramel sauce.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Leah Reneilwe Makola says
Yummy
I am going to bake it, thank you so much
Kate Dean says
Thank you!