Caramel Apple Texas Sheet Cake is like fall in a bite, with soft, spiced apple cake topped with a gooey caramel glaze that drips into every nook and cranny. It’s the kind of dessert you bring to a potluck, and by the end, people are not-so-casually scraping the pan for "just one more piece."
Caramel apple sheet cake is a cozy fall treat, but you can enjoy it any time of year. The soft, spiced cake mixed with tender chunks of apple is perfectly complemented by that irresistible caramel glaze. Every bite is a sweet, gooey reminder of why I love baking—there's something about the combination of apples and caramel that just feels like home. It’s always a hit with family and friends, and let’s be honest, I might’ve had one too many pieces myself!
We would love to hear from you in the comments and ratings below, if you try this recipe.
Try some of our other favorite cakes: Chocolate Banana Split Cake, Oreo Pudding Poke Cake, Mississippi Mud Texas Sheet Cake, or Root Beer Float Cake.
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Ingredients for Caramel Apple Texas Sheet Cake
Caramel Apple Texas Sheet Cake
- unsalted butter
- water
- buttermilk or sour cream
- granulated sugar
- brown sugar
- eggs
- apples
- ground cinnamon
- all purpose flour
- baking soda
- salt
Caramel Frosting
- unsalted butter
- milk
- caramel sauce
- powdered sugar
- vanilla extract
FAQs
Granny Smith apples are a top pick because their tartness balances the sweetness of the caramel. But honestly, use whatever you have! Honeycrisp, Fuji, or Gala are great options too.
Peeling is recommended for a smooth texture, but if you love a rustic vibe (and extra fiber), leaving the skins on is totally fine.
No problem! A regular 9x13-inch pan works too; the cake will just be a bit thicker. Adjust the baking time by adding 5-10 minutes and test with a toothpick to ensure it’s done.
Yes! Wrap it tightly (glaze and all) and freeze for up to 3 months. Thaw it at room temperature, and it’ll taste as good as new.
Oh, definitely! Chopped pecans or walnuts sprinkled on top of the glaze add an amazing crunch. You could even drizzle a little extra caramel or dust it with cinnamon for some flair.
Top Tips
- Allow eggs to come to room temperature before mixing. This ensures a smoother batter.
- Don't overmix the batter: Overmixing the batter can cause the cake to become tough and dense. Mix just until the ingredients are combined and smooth.
- Spread the batter evenly in the sheet pan to ensure the cake bakes uniformly. An offset spatula can be helpful for this.
- Sheet cakes bake quickly due to their thinness. Start checking for doneness a few minutes before the recommended baking time. The cake is done when a toothpick inserted into the center comes out clean.
- Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer storage. Bring refrigerated slices to room temperature before serving for the best taste and texture.
- For an over-the-top dessert, serve slices with a scoop of vanilla ice cream or a dollop of whipped cream. It’s a game-changer!
How do I make Caramel Apple Sheet Cake?
- Preheat oven to 400°F. Prepare an 18x13 inch sheet pan with nonstick spray or line with parchment paper.
- In a large mixing bowl, mix all purpose flour, granulated sugar, brown sugar, ground cinnamon, baking soda, and salt.
- In a medium saucepan, melt butter with water over medium heat. Bring to a gentle boil, then pour into the dry ingredients and mix until smooth.
- Add eggs, sour cream/buttermilk, and vanilla extract. Mix until combined. Fold in the diced apples.
- Pour the batter evenly into the prepared baking sheet and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly while you make the frosting.
- In a medium saucepan or small bowl, melt butter and heavy cream/milk over medium heat or in the microwave.
- Gradually mix with powdered sugar in a large or medium bowl until smooth and thickened. Stir in vanilla extract and caramel sauce.
- Spread frosting over the warm cake, while the frosting is also still warm. Allow the cake to cool completely in the pan before slicing. Enjoy!
Caramel Apple Texas Sheet Cake
Ingredients
Apple Cake
- 1 cup (2 sticks) unsalted butter
- 1 cup water
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup buttermilk or sour cream
- 2 eggs
- 2 cups apple, peeled, cored, diced
Caramel Frosting
- ½ cup (1 stick) unsalted butter
- ¼ cup heavy cream or milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup caramel sauce
Instructions
Apple Cake
- Preheat oven to 400°F. Prepare an 18x13 inch sheet pan with nonstick spray or line with parchment paper.
- In a large mixing bowl, mix all purpose flour, granulated sugar, brown sugar, ground cinnamon, baking soda, and salt.
- In a medium saucepan, melt butter with water over medium heat. Bring to a gentle boil, then pour into the dry ingredients and mix until smooth.
- Add eggs, sour cream/buttermilk, and vanilla extract. Mix until combined. Fold in the diced apples.
- Pour the batter evenly into the prepared baking sheet and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly while you make the frosting.
Caramel Frosting
- In a medium saucepan or small bowl, melt butter and heavy cream/milk over medium heat or in the microwave.
- Gradually mix with powdered sugar in a large or medium bowl until smooth and thickened. Stir in vanilla extract and caramel sauce.
- Spread frosting over the warm cake, while the frosting is also still warm. Allow the cake to cool completely in the pan before slicing. Enjoy!
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