Caramel Apple Cake is a soft, moist, fall-flavored dessert that just melts in your mouth. A lovely fresh apple sponge cake is iced with a gorgeous caramel frosting, and ready for you to enjoy in no time. Once you put this out on the fall dessert table, this apple sheet cake will be gone before you know it!
Reasons You’ll Love This
Sheet Cake – If you’re not good at the whole layered cake thing, you’re in luck with this fantastic fall sheet cake recipe!
Fresh Apples – This recipe uses fresh apples in the cake batter! No artificial apple flavoring or apple juice is needed.
Apple Over Pumpkin – If you’re not super into pumpkin everything when it comes to fall desserts, this apple sheet cake is just as good and will still provide all those fall flavors.
Caramel Apple + Cake – For all those times when you’re forced to make a decision between eating a caramel apple, and having a cake. Now you can have both!
Secret Ingredient – For those who are new here, we are no strangers to putting sour cream in our baked goods because it makes them sooo soft and moist. Try it for yourself!
If you’re in need of some fall cheer, try your hand at this apple caramel cake. The great thing about this recipe is that it’s baked and served out of the sheet pan, so if you’re not a cake decorating expert, you won’t have to worry.
Ingredient Info
- Flour – Use all purpose flour for this recipe. Make sure when you measure the flour, that you spoon it into the measuring cup and level it off. You don’t want your cake to come out too dense.
- Sugar – White granulated sugar is best for the cake batter, and you’ll need both brown sugar and powdered sugar for the icing.
- Cinnamon – Make sure you’re using ground cinnamon for this recipe and not cinnamon sugar.
- Butter – Use unsalted butter for this recipe because you’re already adding salt to the recipe.
- Sour Cream – Sour cream is the secret ingredient of this recipe! I don’t recommend skipping out on it, it’s a game changer.
- Apples – You’ll need medium sized apples, and make sure they’re peeled, cored, and finely chopped. You can use whatever kind of apples you prefer. I recommend using Granny Smith or Honeycrisp Apples.
- Heavy Cream – This is for the frosting. I recommend going with heavy cream, or heavy whipping cream because of the fat content in it. Anything with a smaller fat content won’t form into a frosting.
Step By Step Instructions
- Start by preheating the oven to 350°F. Grab a 12×18 baking pan and grease it with cooking spray or line it with parchment paper. Next grab a large mixing bowl and add the flour, sugar, baking soda, salt, and cinnamon. Whisk that together until combined and set aside.
- Add ½ a cup of butter to a small saucepan and heat it over medium heat until it melts. Once melted add the water and heat until it comes to a simmer.
- Pour the warmed butter and water mixture over the flour mixture and mix until fully incorporated. Then, add the sour cream and mix. Lastly add the eggs and mix everything until combined. Add the chopped apples and fold everything together until combined. Pour the batter into the prepared baking pan and spread it evenly.
- Bake the cake for 30-35 minutes or until done. You can test for doneness by sticking a toothpick into the center of the cake. If it comes out clean with a few crumbs, it’s done. Allow the cake to sit in the pan to cool completely. While it cools, start on the frosting.
- To make the frosting, bring a large saucepan over medium heat and melt the other ½ a cup of butter. Add the brown sugar and heavy cream and continuously stir while the mixture comes to a boil.
- Once boiling, remove from the heat and allow the liquid to cool for a few minutes. Pour the liquid into a large mixing bowl. Gradually add powdered sugar to the bowl while using a hand or stand mixer to whip the ingredients together. Beat everything until smooth and creamy. Make sure the cake has cooled completely before icing the cake. Slice the cake and serve out of the pan. Enjoy!
Tips & Advice
Storage – Because the icing has heavy cream in it, I recommend storing this cake in the fridge, covered for 2-3 days.
You can make this cake a day or two ahead of time, and store it at room temperature, covered. You can make the icing the day of, and ice the cake right as you’re about to serve!
Icing Consistency
If you find your icing is too thick, add a splash of heavy cream and mix until you get the consistency you want. If you find your icing is too thin add a tablespoon of powdered sugar at a time until you reach the consistency you want.
Equipment
For this Caramel Apple Cake you’ll need a few of the following materials to make this recipe.
FAQs
I recommend using Granny Smith or Honeycrisp Apples to make this recipe, because they’re best for baking, but really any apples will work.
There is no need to soak the apples before adding it to this recipe.
Recipes You’ll Love
Need some more apple dessert ideas? Try out some of these amazing and delicious recipes
- Apple Slab Pie
- Apple Cobbler
- Apple Crisp
- Baked Apple Donuts
- Apple Fritters
- Baked Cinnamon Apples
- Apple Fritter Bread
More Recipes You’ll Love!
Caramel Apple Cake
Equipment
- 12×18 Baking Pan
Ingredients
Cake Ingredients
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 cup unsalted butter
- 1 cup water
- 1/2 cup sour cream
- 2 large eggs
- 3 medium apples (about 3 cups) (peeled, cored, and finely chopped)
Caramel Icing Ingredients
- 1 cup unsalted butter
- 3/4 cup heavy cream
- 2 cups brown sugar (packed)
- 3 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Cake Instructions
- Start by preheating the oven to 350°F. Grab a 12×18 baking pan and grease it with cooking spray or line it with parchment paper. Next grab a large mixing bowl and add the flour, sugar, baking soda, salt, and cinnamon. Whisk that together until combined and set aside.
- Add ½ a cup of butter to a small saucepan and heat it over medium heat until it melts. Once melted, add the water and heat until it comes to a simmer.
- Pour the warmed butter and water mixture over the flour mixture and mix until fully incorporated. Then, add the sour cream and mix. Lastly add the eggs and mix everything until combined. Add the chopped apples and fold everything together until combined. Pour the batter into the prepared baking pan and spread it evenly.
- Bake the cake for 30-35 minutes or until done. You can test for doneness by sticking a toothpick into the center of the cake. If it comes out clean with a few crumbs, it’s done. Allow the cake to sit in the pan to cool completely. While it cools, start on the frosting.
Icing Instructions
- To make the frosting, bring a large saucepan over medium heat and melt the other ½ a cup of butter. Add the brown sugar and heavy cream and continuously stir while the mixture comes to a boil.
- Once boiling, remove from the heat and allow the liquid to cool for a few minutes. Pour the liquid into a large mixing bowl. Gradually add powdered sugar to the bowl while using a hand or stand mixer to whip the ingredients together. Beat everything until smooth and creamy. Make sure the cake has cooled completely before icing the cake. Slice the cake and serve out of the pan. Enjoy!
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Can I make this cake in a 9/13 pan