This quick and easy caramel apple sheet cake is a sweet, sticky, and delicious way to up autumn’s apples!
Layered cakes, naked cakes, birthday cakes, chocolate cakes, ice cream cakes. The list goes on and on on. There are so many cake variations out there, but never have I ever met one quite like this caramel apple sheet cake.
It takes the nostalgic flavors of a caramel apple and mixes it with the ooey gooey quality of a sticky toffee pudding. Needless to say, this is a super tasty treat that’s perfect for sharing with friends this season. I’m sharing the recipe over at BHG’s Delish Dish. It was inspired by this apple sheet cake.
The cake batter is made with a combination of shredded apples and apple butter. The shredded apples help to give it a bit of texture, while the apple butter does wonders to enhance the sweet flavors of the apples. During the fall, apple butter should be readily available at supermarkets. (You can also easily make apple butter in slow cooker or over the stove!)
In a pinch, you can substitute in apple sauce, but it won’t give you the same impact. Apple butter is a much more concentrated version of apple sauce. It’s richer in flavor, darker in color, and a little thicker in texture.
Caramel Apple Sheet Cake
Yield: 9 x 13-inch cake
- 3 medium baking apples (recommend Honeycrisp, Braeburn, or Gala)
- 1/3 cup unsalted butter, melted
- 1 2/3 cups dark brown sugar, packed
- 1 cup apple butter
- 2 large eggs
- 2 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- caramel sauce (homemade or store-bought), to top
- For the directions, please visit BHG.com
Adapted from Apple Sheet Cake