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Salted Caramel Apple Sheet Cake Recipe

Salted Caramel Apple Sheet Cake Recipe
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★★★★★

5 from 30 reviews

A delightful Salted Caramel Apple Sheet Cake featuring tender spiced apple cake layers topped with a luscious salted caramel frosting. Perfect for fall gatherings or any occasion that calls for a moist, flavorful cake with a rich caramel finish.

Ingredients

Scale

For the Cake:

  • 2 cups (254 grams) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 cup (200 grams) granulated sugar
  • 1 cup (200 grams) lightly packed light brown sugar
  • 2 sticks (227 grams) unsalted butter
  • 1 cup water (236 grams)
  • 1/2 cup (120 ml) buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (200 grams) peeled and chopped Granny Smith apples

For the Frosting:

  • 1 stick (113 grams) unsalted butter
  • 1/4 cup (60 ml) milk
  • 3 cups (375 grams) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1/4 cup homemade salted caramel sauce, or store-bought

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch sheet pan and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and fine sea salt until well combined.
  3. Combine Sugars and Butter: In a saucepan, melt the 2 sticks of unsalted butter over medium heat. Once melted, stir in granulated sugar and light brown sugar until fully dissolved and combined with the butter.
  4. Add Liquids: Pour the water and buttermilk into the butter and sugar mixture, stirring until everything is fully incorporated. Remove from heat and allow the mixture to cool slightly.
  5. Mix Wet Ingredients: In a large bowl, beat the eggs with vanilla extract until smooth. Slowly add the cooled butter-sugar mixture, mixing continuously to combine.
  6. Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
  7. Add Apples: Gently fold the peeled and chopped Granny Smith apples into the batter.
  8. Bake the Cake: Pour the batter into the prepared sheet pan, spreading it evenly. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  9. Prepare the Frosting: While the cake bakes, melt 1 stick of unsalted butter in a saucepan over medium heat. Add milk and stir to combine. Gradually whisk in sifted powdered sugar until smooth and creamy. Remove from heat and mix in vanilla extract and salted caramel sauce until fully incorporated.
  10. Cool and Frost: Allow the cake to cool completely in the pan on a wire rack. Once cooled, spread the salted caramel frosting evenly over the top of the cake.
  11. Serve: Cut into squares and serve. Enjoy your moist salted caramel apple sheet cake with a perfect balance of sweet and salty flavors.

Notes

  • For best results, use fresh Granny Smith apples for tartness and texture.
  • If you prefer a thicker frosting, chill it briefly before spreading on the cake.
  • You can prepare the salted caramel sauce at home or use a high-quality store-bought version.
  • Store leftovers covered at room temperature for up to 3 days or refrigerated for up to 5 days.
  • This cake can also be frozen for up to 1 month; thaw in the refrigerator before serving.

Nutrition

Keywords: salted caramel apple cake, apple sheet cake, caramel frosting, fall dessert, spiced apple cake

Find it online: https://cheflenacooks.com/salted-caramel-apple-sheet-cake-recipe/