Salted Caramel Apple Sheet Cake Recipe (Moist, Easy, Fall-Inspired Dessert)

Two Octobers ago I went apple picking with Saad and Zainab at a local orchard, and we came home with literally 12 pounds of Honeycrisp apples because Saad kept filling the bag while I wasn't watching. After making 4 batches of apple muffins, 2 apple pies, and 3 batches of stovetop apple sauce in 5 days, I needed something that would use up apples efficiently while feeding the small army of family members coming over for my husband's birthday weekend — and this salted caramel apple sheet cake was the recipe that solved the apple crisis. The cake uses 3 pounds of fresh apples in one batch and feeds 20 people generously, which is the bakery math any household with a fall apple problem needs. Saad calls it "the brown sauce cake" because of the caramel drizzle, and Zainab eats only the caramel-and-flaky-salt top portion (true to her texture-and-flavor-particular nature). My husband eats two slices on his birthday morning with coffee, which is the highest endorsement I can give any dessert in our house.

The reason this sheet cake works so well is the balance of tender cake, juicy apple chunks, buttery caramel, and the flaky-salt finish that elevates the whole thing from sweet to genuinely complex. Fresh apples release moisture as they bake, keeping the cake tender for days; cinnamon and a touch of nutmeg add warm autumnal spice; brown sugar in the batter (not just white) creates depth and caramel-adjacent flavor in the cake itself; and the salted caramel drizzle plus flaky sea salt sprinkle on top creates the sweet-salty contrast that defines the dessert. The sheet cake format also means this is genuinely beginner-friendly — no layering, no frosting techniques, no fussy decorating required. My mother in Pakistan didn't bake American-style cakes (her dessert repertoire was halwa, kheer, gulab jamun, sheer khurma), but her principle of balancing sweet with another flavor (cardamom, rose, saffron, salt) applied universally — pure sweetness without contrast is boring. The flaky sea salt in this cake is the American baking equivalent of that principle, and it's what separates this dessert from generic apple cake.

This recipe serves 20 people generously from a half-sheet pan (or 12-15 from a 9×13), takes 60-75 minutes total (15 minutes prep + 35-45 minutes baking + 10 minutes for caramel finishing), and costs about $14-16 for the entire cake. The cake holds beautifully for 3-4 days at room temperature (covered) or 5-7 days refrigerated, and the flavor genuinely improves on day 2 as the apple moisture distributes throughout the crumb and the spices deepen. For fall potlucks, Halloween parties, Thanksgiving dessert tables, my husband's birthday (early October), school bake sales, and any gathering where you need a dessert that feeds many people without complicated decorating, this is the recipe that delivers maximum impact for minimum effort. My husband's family expects this at every October-November gathering now, and his brother specifically requests it for his own birthday in November.

A practical note about the apples. Use firm baking apples like Honeycrisp, Granny Smith, Braeburn, or Pink Lady — not soft apples like Gala, Red Delicious, or McIntosh which turn to mush during baking. Honeycrisp delivers the best balance of sweet-tart flavor and texture retention; Granny Smith is the tartest option (good if you want more contrast with the caramel); Braeburn and Pink Lady are between the two. Dice them into ½-inch pieces (not too small or they disappear into the cake; not too large or they create soggy pockets). Peel them — apple skins get tough and chewy in baked cakes. Same principle my mother taught me about choosing the right tomatoes for different dishes — heirlooms for caprese, Roma for cooking down, cherry for salads. The variety matters as much as the technique, and using the wrong variety compromises 40% of the final result regardless of how well you execute the rest of the recipe. The 2-minute apple-variety selection at the grocery store determines the quality of the final cake.

Why You'll Love This Recipe

• Feeds 20 generously from one pan — bakery math for family gatherings: A half-sheet pan delivers 20 generous slices, which makes this the ideal dessert for fall potlucks, Halloween parties, Thanksgiving spreads, large birthdays, school bake sales, and any gathering where you need a dessert that feeds many people without complicated multi-batch baking. Scale down to a 9×13 pan for 12-15 servings if your gathering is smaller. The single-pan format is the sheet-cake advantage — one bake, one cake, many people fed.

• Stays moist for 3-4 days at room temperature — improves on day 2: Fresh apples release moisture as they bake, which keeps the cake tender for multiple days after baking. The flavor genuinely improves on day 2 as the apple moisture distributes throughout the crumb and the cinnamon-nutmeg spices deepen. This is the rare dessert that's actually BETTER the day after you make it, which makes the make-ahead potential excellent for parties. Bake Friday night, serve Saturday — the cake will be at its peak.

• Sweet-salty balance that elevates beyond ordinary apple cake: The salted caramel drizzle plus flaky sea salt sprinkle on top creates the sweet-salty contrast that defines modern fall desserts. Each bite delivers warm spiced cake, juicy apple chunks, buttery caramel, and bright salt bursts that prevent the dessert from feeling cloyingly sweet. The complexity of flavors makes this feel genuinely sophisticated despite the simple sheet-cake format. The flaky salt finish is the upgrade that separates this from generic apple cake.

• Beginner-friendly — no fussy decorating, layering, or frosting techniques required: The sheet-cake format means no layers to torte and frost, no decorating skills needed, no piping techniques required. The cake bakes in a single pan, gets drizzled with caramel, sprinkled with salt, and cut into squares. The result looks bakery-worthy despite the minimal decorating effort. For new bakers, this is the perfect recipe to gain confidence — the flavors do all the impressive work while the format keeps the technique accessible.

• Travels well to potlucks, parties, and bake sales: Sheet cakes are the original portable dessert. Cover with foil or plastic wrap, transport in the baking pan, slice and serve at the destination. No fragile decorations to smudge, no layers to collapse, no frosting to melt. The cake holds its appearance and flavor through transport beautifully. For school bake sales, work potlucks, neighborhood gatherings, and church functions, this is the dessert that arrives looking exactly as good as when it left your kitchen.

Ingredients

• For the Cake:
• 3 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2.5 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1.5 cups granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs, room temperature
• 2 teaspoon pure vanilla extract
• 1 cup full-fat sour cream (or full-fat plain Greek yogurt)
• ½ cup whole milk
• 3 lbs fresh apples (Honeycrisp, Granny Smith, or Braeburn), peeled, cored, and diced into ½-inch pieces (about 6 cups)
• 2 tablespoon lemon juice (to toss with apples)
• For the Salted Caramel Sauce (optional homemade — store-bought also works):
• 1 cup granulated sugar
• 6 tablespoon unsalted butter, cubed
• ½ cup heavy cream, warmed
• 1 teaspoon vanilla extract
• 1 teaspoon flaky sea salt
• For Finishing:
• 1.5 cups prepared caramel sauce (homemade from above or store-bought like Mrs. Richardson's)
• 1 tablespoon flaky sea salt (Maldon or similar — fine table salt won't work the same)
• Optional: 1 cup chopped pecans or walnuts, toasted
• Optional: vanilla ice cream for serving

Directions

• Step 1: Preheat oven and prep the pan. Preheat your oven to 350°F (175°C). Grease a half-sheet pan (18×13 inches with 1-inch rim) thoroughly with butter or cooking spray. Line the bottom with parchment paper, then grease the parchment too. For 12-15 servings, use a 9×13 baking dish with the same prep. The double-greasing-and-parchment approach prevents sticking, which matters because this is a sticky-caramel-topped cake.
• Step 2: Prep the apples and toss with lemon juice. Peel, core, and dice the apples into ½-inch pieces (about 6 cups total). Toss diced apples with 2 tablespoons of lemon juice in a bowl — this prevents browning and adds brightness. Set aside.
• Step 3: Whisk together dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice until evenly distributed. Set aside.
• Step 4: Cream butter and sugars together — don't rush this. In a large bowl or stand mixer, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 4-5 minutes until light and fluffy (the mixture should look noticeably paler). This step incorporates air into the batter, which is what creates a tender crumb. Don't shortcut — the 4-5 minutes of creaming is the foundation of cake texture.
• Step 5: Add eggs one at a time, then vanilla. Beat in eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract.
• Step 6: Mix in sour cream and milk. Add the sour cream (or Greek yogurt) and milk, beating until smooth. The batter will look slightly curdled — that's normal at this stage.
• Step 7: Combine wet and dry ingredients — don't overmix. Add the dry ingredient mixture to the wet ingredients in 3 portions, mixing on low speed just until combined after each addition. Don't overmix — once you can't see any dry flour, stop. Overmixing develops gluten, creating a dense cake instead of a tender one.
• Step 8: Fold in the apples gently. Add the diced apples (with their lemon juice) to the batter and fold gently with a rubber spatula until evenly distributed. The batter will be thick and apple-heavy — that's correct.
• Step 9: Spread evenly in the prepared pan. Pour the batter into the prepared sheet pan and spread evenly with an offset spatula. The batter should be about ¾-inch thick across the pan for a half-sheet, or about 1.5 inches thick for a 9×13.
• Step 10: Bake until golden and set. For a half-sheet pan: bake at 350°F for 35-40 minutes until the cake is golden brown, the edges pull slightly from the pan, and a toothpick inserted in the center comes out with just a few moist crumbs. For a 9×13 pan: bake 45-55 minutes. Check at the minimum time — ovens vary, and overbaking dries out the cake. Cool in the pan for at least 20 minutes before drizzling caramel.
• Step 11: Make the homemade salted caramel sauce (skip if using store-bought). While the cake cools, make the caramel. Melt sugar in a heavy saucepan over medium heat, stirring constantly, until it turns deep amber (about 5-7 minutes). Add cubed butter and whisk vigorously — it will bubble dramatically. Slowly drizzle in warm cream while whisking. Stir in vanilla and flaky salt. Cool slightly before drizzling.
• Step 12: Drizzle caramel and finish with flaky salt. Drizzle 1.5 cups of caramel sauce evenly over the cooled cake using a spoon or squeeze bottle. Don't pour it all in one spot — distribute across the entire cake. Immediately sprinkle 1 tablespoon of flaky sea salt over the caramel while still tacky so it adheres. Scatter optional toasted pecans or walnuts if using. Let the cake cool completely (about 30 minutes more) before slicing.
• Step 13: Slice into squares and serve. Cut into 20 squares (for half-sheet) or 12-15 squares (for 9×13). Serve at room temperature or slightly warmed (microwave individual slices for 10 seconds for that fresh-baked feeling). Optional: serve with a scoop of vanilla ice cream for full a-la-mode presentation. The cake holds at room temperature covered for 3-4 days, refrigerated for 5-7 days, and frozen (unfrosted slices) for up to 2 months.

Tips for Success

• Use the right apple variety — Honeycrisp, Granny Smith, Braeburn, or Pink Lady. Firm baking apples retain their shape and texture during the 35-45 minutes of oven time. Soft apples (Gala, Red Delicious, McIntosh) turn to mushy applesauce and ruin the cake's texture. Honeycrisp delivers the best sweet-tart balance and holds its shape beautifully. Granny Smith is the tartest option and provides the most contrast with the caramel sweetness. Braeburn and Pink Lady are excellent middle-ground options. The variety choice matters as much as the technique — using the wrong apple variety compromises the cake regardless of how well you execute the rest.
• Don't overmix the batter — stop as soon as flour disappears. Overmixing develops gluten, which creates dense, chewy cake instead of tender crumb. Add the dry ingredients in 3 portions on low speed, mixing just until each addition is incorporated. As soon as you can't see streaks of dry flour, STOP mixing. The batter should look thick and slightly lumpy — that's correct. Smooth, perfectly homogeneous batter has been overmixed and will produce a tougher cake.
• Room temperature ingredients are non-negotiable — pull butter and eggs out 1 hour ahead. Cold butter doesn't cream properly with sugar, resulting in dense cake. Cold eggs added to creamed butter can cause the mixture to break, also resulting in dense cake. Pull butter and eggs out of the fridge at least 1 hour before starting. If you forgot, microwave eggs in a bowl of warm water for 5 minutes to take the chill off; soften butter at 30% microwave power for 15-20 seconds. The temperature of ingredients affects the final texture more than home bakers realize.
• Use flaky sea salt — Maldon or similar — NOT regular table salt for finishing. The flaky sea salt sprinkled on top provides the textural crunch and bright salt bursts that define the dessert. Fine table salt dissolves immediately into the caramel and just makes everything taste salty without the crunch contrast. Maldon sea salt flakes (or similar large-flake sea salts) are non-negotiable for the proper finish. The 1 tablespoon of flaky salt is the single most important upgrade ingredient in this entire recipe — don't skip or substitute.
• Cool the cake at least 20 minutes BEFORE drizzling caramel — patience matters here. Hot cake melts the caramel into a thin glaze that disappears into the cake instead of staying as visible drizzles on top. Warm cake (about 20 minutes out of the oven) is the right temperature — the caramel stays drizzled on top while still adhering nicely to the cake surface. The flaky salt should be sprinkled while the caramel is still slightly tacky so it sticks rather than rolling off. Timing these layers properly is the difference between an elegant finished cake and a messy one.

Variations

• Pecan-loaded crunchy version: Add 1 cup of chopped toasted pecans to the batter when folding in the apples. Top the finished caramel-drizzled cake with another ½ cup of toasted pecans before the flaky salt. The result is a nuttier, more textured cake with crunchy bites throughout. This is my husband's preferred version because he loves the pecan-and-caramel combination — it tastes like pecan praline cake meets apple cake.
• Pakistani-American cardamom-rose version (Sana's hybrid): Reduce the cinnamon to 1 teaspoon. Add 1 teaspoon ground cardamom, ½ teaspoon ground cinnamon, and ¼ teaspoon ground ginger benefits. Replace the vanilla extract with ½ teaspoon vanilla + ½ teaspoon rose water. Top the cake with a sprinkle of slivered pistachios alongside the flaky salt. The result is a Pakistani-American take on apple cake — cardamom-rose-pistachio is the foundational dessert flavor profile of South Asian sweets like sheer khurma and shahi tukda, and applying that profile to American apple cake creates a hybrid that bridges both traditions. My husband requests this version specifically when his Pakistani-American cousins visit, and they always ask for the recipe.
• Apple pear hybrid version: Replace half the apples (1.5 lbs) with diced firm pears (Bosc or Anjou — avoid soft pears like Bartlett which turn to mush). The pears add a softer texture and slightly floral sweetness that complements the apple beautifully. The result is a more nuanced fruit cake that feels less "fall apple cake" and more "elegant orchard fruit cake" — perfect for dinner parties and holiday gatherings where you want something slightly more upscale than the traditional version.
• Caramel-swirled (caramel inside AND outside) version: Before baking, drizzle ½ cup of caramel sauce over the top of the spread batter and swirl gently with a knife — don't fully mix it in. The caramel creates ribbons of caramel inside the baked cake. Then top with the standard caramel drizzle and flaky salt after baking. The result is a caramel-everywhere cake that's noticeably more indulgent — perfect for special occasions, birthdays, and anniversary celebrations where extra-rich desserts are appropriate.
• gluten-free diet version: Substitute 3 cups of high-quality gluten-free all-purpose flour blend (Bob's Red Mill 1-to-1, King Arthur, or Cup4Cup) for the regular all-purpose flour. Add 1 teaspoon of xanthan gum if your blend doesn't include it. Increase the baking time by 5-10 minutes since gluten-free batters take slightly longer to set. The result is genuinely good — gluten-free baking has improved dramatically in recent years, and a fruit-heavy cake like this is one of the easiest gluten-free conversions to execute successfully.

Serving and Storage

How to Serve

Serve at room temperature or slightly warmed for best flavor and texture. The cake's appeal peaks when the apples and caramel notes are at their full complexity — straight from the fridge, the flavors are muted and the texture is firmer than ideal. To warm individual slices, microwave for 10-15 seconds before serving — this brings out the caramel and warming spices beautifully. For full a-la-mode presentation, serve each slice with a scoop of vanilla ice cream, a drizzle of extra warm caramel sauce, and a sprinkle of extra flaky sea salt. Other delicious additions: a dollop of softly whipped cream lightly sweetened with maple syrup, vanilla bean ice cream, salted caramel ice cream (for caramel-on-caramel intensity), a sprinkle of toasted pecans or walnuts, or a cup of hot coffee or chai tea alongside (the spice profile of chai complements the cake's cinnamon-nutmeg beautifully). For breakfast applications: warm a slice slightly and top with Greek yogurt and a drizzle of honey for a breakfast-cake hybrid (my husband eats this for breakfast on his birthday morning). For drinks: hot coffee, chai tea, hot apple cider in fall, mulled cider during the holidays, milk for kids, or dessert wine (sweet Riesling or Sauternes) for adults. The cake works beautifully across breakfast, dessert, and snack contexts.

How to Store

Store at room temperature covered tightly with foil or plastic wrap for 3-4 days — this is genuinely the best storage method because refrigeration dries out cakes faster than people realize. The cake's flavor actually improves on day 2 as the apple moisture distributes throughout the crumb and the spices deepen. For longer storage, refrigerate covered for up to 5-7 days. Bring refrigerated cake back to room temperature before serving (or microwave slices for 10-15 seconds) for best texture and flavor. To freeze: cut into individual slices, wrap each tightly in plastic wrap then foil, and freeze in an airtight container for up to 2 months. The salted caramel drizzle freezes acceptably but is best added fresh after thawing — store unfrosted slices and drizzle with warm caramel just before serving. To thaw: leave wrapped slices at room temperature for 2-3 hours, or unwrap and microwave individual slices at 50% power for 30-45 seconds. For leftover applications beyond just-serving-the-cake: crumble leftover cake over vanilla ice cream for instant apple-cake-ice-cream sundaes, fold crumbles into yogurt parfaits for breakfast-cake hybrids, or use as a base layer for trifles with whipped cream and fresh apples. One sheet cake easily becomes a week of dessert and breakfast applications.

Related Recipes You Might Like

If you loved this salted caramel apple sheet cake, here are more fall-inspired and crowd-friendly dessert recipes from the site that pair beautifully with autumn entertaining and family gatherings:

• Macaron Recipe — for when you want a more delicate dessert project
• Strawberry Mug Cake — quick single-serve cake for emergency cravings
• Best Memorial Day Pasta Salad — savory pairing for cookout spreads
• 15 Best Burger Toppings — main course for fall family gatherings
• All Recipes — browse the complete recipe collection

Frequently Asked Questions

What's the best apple variety for this cake?

honeycrisp apples are the top choice for the best balance of sweet-tart flavor and texture retention during baking. Granny Smith is the tartest option and provides the most flavor contrast with the caramel sweetness. Braeburn and Pink Lady are excellent middle-ground options between Honeycrisp and Granny Smith. For variety and complexity, mix two types (50% Honeycrisp + 50% Granny Smith works beautifully). AVOID soft apples like Gala, Red Delicious, McIntosh, and Empire — these turn to mushy applesauce during baking and ruin the cake's texture. The 2-minute apple-variety choice at the grocery store determines 40% of the final cake quality, so this matters more than home bakers realize.

Can I make this cake ahead of time?

Yes — and you absolutely should. This is genuinely one of the few cakes that's BETTER on day 2 than day 1. The apple moisture distributes throughout the crumb overnight, the cinnamon-nutmeg-cardamom spices deepen, and the flavors meld in a way that fresh-baked cake doesn't achieve. Bake the cake Friday night for Saturday-night parties without hesitation. The cake holds at room temperature covered tightly for 3-4 days, refrigerated for 5-7 days. For longer storage, freeze individual slices wrapped tightly for up to 2 months. Add the salted caramel drizzle and flaky salt fresh on the serving day for the best visual presentation, OR add it before storing and accept slightly more caramel absorption into the cake (still delicious, just less visible drizzle pattern).

Is homemade caramel sauce necessary?

No — high-quality store-bought caramel sauce works beautifully and saves 10 minutes of active cooking. Mrs. Richardson's brand is widely available in most American grocery stores and delivers genuinely excellent caramel flavor with proper consistency. Smucker's caramel topping is the budget option that still works well. Trader Joe's salted caramel sauce is excellent if you have access to a Trader Joe's. For homemade caramel devotees, the homemade version provides slightly deeper flavor and the ability to control salt level and consistency precisely. Both approaches work; choose based on your time and effort preferences. The salted caramel drizzle is genuinely 50% of this dessert's signature flavor, so use a brand you actually like.

Can this cake be frozen?

Yes — freeze unfrosted slices tightly wrapped for up to 2 months. Cut the cake into individual slices, wrap each slice tightly in plastic wrap, then in foil, and place in an airtight freezer-safe container. To thaw: leave wrapped slices at room temperature for 2-3 hours, or unwrap and microwave individual slices at 50% power for 30-45 seconds. Add the salted caramel drizzle and flaky sea salt fresh after thawing for the best presentation and texture. The base cake freezes beautifully; the salted caramel drizzle freezes acceptably but is best added fresh after thawing. For meal-prep applications, freezing individual slices means you have dessert ready for unexpected guests, late-night cravings, or last-minute occasions throughout the fall.

Why did my cake turn out dense or dry?

Three likely causes. First, overmixing the batter develops gluten, which creates dense chewy cake instead of tender crumb. Mix the dry ingredients into wet just until combined — as soon as you can't see streaks of flour, STOP. Second, cold ingredients (butter, eggs, sour cream) don't combine properly with sugar, producing a denser texture. Always use room-temperature ingredients. Third, overbaking dries out the cake. Check at the minimum baking time (35 minutes for a half-sheet, 45 minutes for a 9×13) — a toothpick should come out with a few moist crumbs, NOT completely clean. A completely clean toothpick means overbaked cake. Ovens vary significantly, so trust your toothpick test over the timer. The apple moisture also affects texture — too few apples = drier cake, so don't skimp on the 3 lbs called for in the recipe.

Can I use a different pan size?

Yes, with adjustments. For a 9×13 baking dish (serves 12-15): use ⅔ of the recipe and bake 45-55 minutes. For two 9-inch round cake pans (layered cake, serves 12): use ½ of the recipe per pan, bake 30-35 minutes per pan. For a 10×15 jelly roll pan (serves 15): use ¾ of the recipe and bake 30-35 minutes. For bundt pan: use ¾ of the recipe and bake 50-60 minutes (test with a toothpick because bundt shapes can be tricky). The 18×13 half-sheet pan is the original and easiest format because it bakes evenly and serves the largest number of people. The 9×13 is the home-kitchen alternative for smaller gatherings.

This salted caramel apple sheet cake earned its place in our fall rotation because of one October apple-picking trip that left me with 12 pounds of Honeycrisps and an immediate need to use them efficiently. Real-world fall-apple-crisis problem-solving is the highest credential any seasonal dessert recipe can earn, and two years later this is the cake I make at every October-November gathering without exception.

The make-ahead-better nature makes this especially valuable for actual party hosting. Baking Friday night for Saturday-night events means the cake is at its peak flavor when guests arrive, which is the kind of timing that lets you focus on the entrée and table-setting on the day-of without juggling dessert prep at the last minute.

Beyond just-eating-the-cake duty, this recipe transforms into multiple breakfast and dessert applications — Greek yogurt parfaits with crumbled cake, vanilla ice cream sundaes with cake crumble, trifles layered with whipped cream and fresh apples, and even breakfast-cake-with-coffee for indulgent weekend mornings. One sheet cake easily transforms into a week of dessert applications, which is the recipe math I optimize for in our actual kitchen.

The Pakistani-American cardamom-rose variation deserves special mention because it bridges the American fall apple-cake tradition with the foundational South Asian dessert flavor profile my mother in Pakistan would recognize from her own kitchen — cardamom and rose are non-negotiable in Pakistani sweets like sheer khurma, sheer kurma, and gulab jamun. Same apple cake foundation, completely different soul, both versions earn their place at our table for different audiences and different occasions.

Salted Caramel Apple Sheet Cake Recipe (Moist, Easy, Fall-Inspired Dessert)

Sana Umer

This salted caramel apple sheet cake solves the fall apple abundance problem by using three pounds of fresh apples in one generous batch that feeds twenty people. After my apple-picking expedition resulted in more Honeycrisp apples than I could manage, this became my go-to recipe for feeding a crowd while using up produce efficiently. My family loves it so much that my husband requests two slices with his morning coffee on special occasions, and my daughter Zainab claims the caramel-topped portions as her own.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

cooling time 15 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 20 servings

Calories 285 kcal

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 1 cup unsalted butter, softened
• 1.5 cups granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 0.75 cup sour cream or plain yogurt

For topping and caramel

• 3 pounds fresh apples, such as Honeycrisp or Granny Smith about 9-10 medium apples, peeled, cored, and sliced thin
• 0.75 cup salted caramel sauce, store-bought or homemade
• 1 teaspoon fleur de sel or sea salt flakes for garnish

Get ingredients with

Instructions

 

Prepare and bake

• Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13-inch sheet pan with butter or cooking spray, then line the bottom with parchment paper for easy removal. In a small bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt, then set aside.
• In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed for 3-4 minutes until the mixture is light and fluffy. This step incorporates air and makes the cake tender and moist. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
• Reduce the mixer speed to low and alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Spread the batter evenly into your prepared sheet pan.
• Arrange the sliced apples in overlapping rows on top of the batter, pressing gently so they nestle into the cake. You can create a decorative pattern or simply arrange them in lines. This visual presentation is part of the charm of a sheet cake. Bake in the preheated oven for 33-38 minutes, until a toothpick inserted into the cake portion comes out with just a few moist crumbs and the apples are tender and beginning to caramelize at the edges.
• Remove the sheet cake from the oven and let it cool for 10 minutes on a wire rack. While still slightly warm, drizzle the salted caramel sauce evenly over the entire surface of the cake. The warmth helps the caramel soak into the cake slightly. Sprinkle the fleur de sel flakes over the caramel drizzle for extra flavor contrast.
• Allow the cake to cool completely before cutting into squares. The caramel will set as it cools, creating a delicious, slightly crispy topping. Serve at room temperature or slightly warm with whipped cream if desired.

Notes

Tip: Slice your apples thin and uniform so they cook through evenly and create beautiful layers in the finished cake. Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. The caramel stays delicious and the cake remains moist. Variation: Substitute unsalted butter if you prefer less salt, or use a mix of Granny Smith and Honeycrisp apples for more tartness.

Keyword apple sheet cake, autumn baking, caramel apple dessert, crowd-pleasing cake, easy sheet cake recipe, fall apple cake, family dessert, honeycrisp apple recipe, moist apple cake, salted caramel dessert