Description
This Caramel Apple Sheet Cake is a moist and tender dessert featuring a spiced apple batter baked to perfection and topped with a luscious caramel frosting sprinkled with flaky sea salt for a perfect balance of sweet and salty flavors.
Ingredients
Scale
Cake
- 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
Caramel Frosting
- 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
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and spray a 13-by-9-inch baking pan with baking spray with flour to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt to evenly distribute the leavening agents and spices.
- Combine wet ingredients: In a large bowl, whisk together the vegetable oil, dark brown sugar, and granulated sugar until well combined and smooth. Then whisk in the eggs one at a time, fully incorporating each before adding the next. Add vanilla extract and mix thoroughly.
- Incorporate dry and wet mixtures: Gradually whisk the dry flour mixture into the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until no flour pockets remain, careful not to overmix. Fold in the peeled and chopped Granny Smith apples gently.
- Bake the cake: Pour the batter into the prepared baking pan and smooth the top with a rubber spatula. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan set on a wire rack to ensure it’s fully set before frosting.
- Prepare caramel frosting: In a medium saucepan over medium-low heat, melt the salted butter. Add the brown sugar and whisk constantly until mostly dissolved, about 2 to 3 minutes. Increase heat to medium and pour in 1/4 cup buttermilk; bring to a boil while stirring constantly for 1 minute. Immediately transfer the mixture to a heat-proof bowl.
- Finish frosting: Whisk in the powdered sugar, vanilla extract, and remaining 2 tablespoons of buttermilk until smooth. If the frosting is too stiff, add more buttermilk one tablespoon at a time to reach a pourable consistency.
- Frost the cake: Working quickly, pour the caramel frosting over the cooled cake and spread evenly. Allow the glaze to set for at least 1 hour or up to 1 day at room temperature.
- Serve: Before serving, sprinkle the cake with flaky sea salt to enhance the caramel flavor. Slice into 12 pieces and enjoy.
Notes
- Ensure eggs and buttermilk are at room temperature to prevent the batter from curdling and to help create a smooth, even batter.
- Do not overmix the batter once the flour is added to avoid tough cake texture.
- Use Granny Smith apples for tartness and to hold shape well during baking.
- Allow the caramel frosting to cool slightly before pouring over the cake to prevent it from melting into the cake excessively.
- If the frosting is too thick, add buttermilk gradually to achieve smooth spreadable consistency.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: caramel apple cake, sheet cake, caramel frosting, apple dessert, fall dessert, cinnamon cake
