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+ servings

Caramel Apple Sheet Cake

Course Apple, Cake, Caramel, Dessert, Fall, Sheet Cake
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 24
Author Holly


  • CAKE:
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 sticks 1 cup butter (I always use salted butter)
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs beaten
  • 1 teaspoon vanilla
  • 1 1/2 cups peeled and chopped Granny Smith apples about 2 medium apples
  • GLAZE:
  • 1 stick 1/2 cup butter
  • 1/4 cup milk
  • 3 cups powdered sugar
  • 1/4 cup caramel syrup caramel ice cream topping
  • 1 teaspoon vanilla extract


  • Preheat oven to 400 degrees F. Grease a 17 x 12-inch sheet pan with non-stick spray. Set aside.
  • FOR CAKE: In a large bowl, combine flour, baking soda, both sugars, cinnamon and nutmeg. Use a whisk to combine and sift together. Set aside.
  • In a large saucepan, over medium heat, add butter and water. Stir until butter melts. Bring to a boil, once it starts to boil remove from heat and add flour mixture. Stir to combine. Then stir in buttermilk, eggs and vanilla extract. Fold in chopped apples.
  • Spread cake batter evenly into the prepared sheet pan.
  • Bake 18 to 20 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool slightly while you make the glaze.
  • For GLAZE: Place butter and milk in a medium microwave-safe bowl. Heat until butter melts. Using a whisk, stir in powdered sugar, caramel syrup and vanilla. Stir until smooth and combined.
  • Pour glaze evenly over warm cake. Let stand 20 minutes or so before serving. Slice into squares and enjoy!