Salted Caramel Apple Sheet Cake is the perfect blend of sweet, salty, and spiced flavors. This moist cake is packed with fresh apple pieces and topped with a rich salted caramel glaze that soaks into every bite. It’s an irresistible dessert for fall gatherings, holidays, or whenever you crave something comforting and indulgent.
Kitchen Equipment Needed
- Mixing bowls
- Whisk
- Hand or stand mixer
- 9×13-inch sheet pan
- Parchment paper (optional)
- Measuring cups and spoons
- Saucepan
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 2 medium apples, peeled and diced
For the Salted Caramel Glaze
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- ¼ cup heavy cream
- ½ tsp vanilla extract
- ½ tsp salt
Directions
Prepare the Cake
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line with parchment paper if desired.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mix the melted butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced apples.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly in the pan.
Make the Salted Caramel Glaze
- In a saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, stirring constantly.
- Bring the mixture to a boil and let it simmer for 2-3 minutes.
- Remove from heat and stir in the vanilla extract and salt. Allow the glaze to cool slightly.
Assemble the Cake
- While the cake is still warm, pour the salted caramel glaze over the top, spreading it evenly. Let the glaze soak into the cake.
- Allow the cake to cool completely before slicing and serving.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Nutrition (per serving, based on 12 servings)
- Calories: 360
- Protein: 4g
- Carbohydrates: 50g
- Fat: 17g
- Sugar: 35g
- Fiber: 2g
- Sodium: 190mg
This Salted Caramel Apple Sheet Cake is the ultimate crowd-pleaser, offering the perfect harmony of sweet apples and salted caramel in every bite! 🍏✨
Salted Caramel Apple Sheet Cake
Salted Caramel Apple Sheet Cake is the perfect blend of sweet, salty, and spiced flavors. This moist cake is packed with fresh apple pieces and topped with a rich salted caramel glaze that soaks into every bite.
Equipment
- Mixing bowls
- Whisk
- Hand or stand mixer
- 9x13-inch sheet pan
- Parchment paper (optional)
- Measuring cups and spoons
- Saucepan
Ingredients
- For the Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 2 medium apples peeled and diced
- For the Salted Caramel Glaze
- ½ cup unsalted butter
- 1 cup brown sugar packed
- ¼ cup heavy cream
- ½ tsp vanilla extract
- ½ tsp salt
Instructions
- Prepare the Cake
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch sheet pan and line with parchment paper if desired.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mix the melted butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced apples.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly in the pan.
- Make the Salted Caramel Glaze
- In a saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, stirring constantly.
- Bring the mixture to a boil and let it simmer for 2-3 minutes.
- Remove from heat and stir in the vanilla extract and salt. Allow the glaze to cool slightly.
- Assemble the Cake
- While the cake is still warm, pour the salted caramel glaze over the top, spreading it evenly. Let the glaze soak into the cake.
- Allow the cake to cool completely before slicing and serving.
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