Name: Caramel Apple Sheet Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: Baking spray with flour, for the pan; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 1 cup vegetable oil; 1 cup packed dark brown sugar; 3/4 cup granulated sugar; 3 large eggs, at room temperature; 2 teaspoons vanilla extract; 1/2 cup buttermilk, at room temperature; 2 medium Granny Smith apples, peeled and chopped; 2 teaspoons flaky sea salt; 1/2 cup (1 stick) salted butter; 6 tablespoons buttermilk, plus more as needed; 2 1/2 cups powdered sugar; 1 teaspoon vanilla extract

Ingredients

Baking spray with flour, for the pan

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1 cup vegetable oil

1 cup packed dark brown sugar

3/4 cup granulated sugar

3 large eggs, at room temperature

2 teaspoons vanilla extract

1/2 cup buttermilk, at room temperature

2 medium Granny Smith apples, peeled and chopped

2 teaspoons flaky sea salt

1/2 cup (1 stick) salted butter

6 tablespoons buttermilk, plus more as needed

2 1/2 cups powdered sugar

1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray with flour.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and kosher salt.

Step 3: In a large bowl, whisk together the oil, brown sugar, and granulated sugar until well combined. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.

Step 4: Gradually add the flour mixture to the wet ingredients, alternating with buttermilk, until no flour pockets remain and the batter is just combined. Fold in the chopped apples.

Step 5: Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Let the cake cool completely in the pan on a wire rack.

Step 7: For the caramel frosting, melt the butter in a medium saucepan over medium-low heat. Whisk in the brown sugar and cook, stirring constantly, until mostly dissolved, about 2 to 3 minutes.

Step 8: Increase heat to medium and add 1/4 cup buttermilk. Bring to a boil, stirring constantly, for 1 minute. Immediately transfer the mixture to a heat-proof bowl.

Step 9: Whisk in powdered sugar, vanilla extract, and the remaining 2 tablespoons buttermilk until smooth. Add more buttermilk 1 tablespoon at a time if the frosting is too thick to pour.

Step 10: Pour the frosting over the cooled cake and spread evenly. Let the glaze set for at least 1 hour or up to 1 day.

Step 11: Before serving, sprinkle with flaky sea salt and cut the cake into 12 pieces.

Tips & Variations

Use Granny Smith apples for a tart contrast, or swap for Fuji or Honeycrisp for a sweeter cake.

If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or white vinegar to 1/2 cup milk; let it sit for 5 minutes.

For extra texture, add 1/2 cup chopped walnuts or pecans to the batter along with the apples.

FAQs

Can I use a different type of apple in this recipe?

Yes, you can substitute Granny Smith with any firm apple variety. Tart apples add brightness, while sweeter apples like Fuji or Honeycrisp will create a sweeter cake.

How do I make buttermilk if I don’t have any on hand?

Simply add 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and let it sit for 5 minutes. This will mimic the acidity and thickness of buttermilk.