Marry This Pioneer Woman Caramel Apple Sheet Cake Recipe is a moist and easy recipe, which is made with tart Granny Smith apples and rich buttermilk. It’s the perfect fall dessert, ready in about 1 hour plus cooling time.
Jump to RecipePioneer Woman Caramel Apple Sheet Cake Recipe Ingredients
For the cake:
- Baking spray with flour, for the pan
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 1 cup vegetable oil
- 1 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 2 tsp. vanilla extract
- 1/2 cup buttermilk, at room temperature
- 2 medium Granny Smith apples, peeled and chopped
For the caramel frosting:
- 1/2 cup (1 stick) salted butter
- 1 cup packed dark brown sugar
- 6 Tbsp. buttermilk, plus more as needed
- 2 1/2 cups powdered sugar
- 1 tsp. vanilla extract
- 2 tsp. flaky sea salt, for serving
How To Make Pioneer Woman Caramel Apple Sheet Cake
- Prepare the oven and pan: Preheat the oven to 350°F. Thoroughly grease a 13-by-9-inch baking pan with baking spray that contains flour.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and kosher salt.
- Mix wet ingredients: In a separate large bowl, whisk the vegetable oil with the dark brown sugar and granulated sugar until well combined. Whisk in the eggs one at a time, followed by the vanilla extract.
- Create the batter: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Whisk until just combined, being careful not to overmix. Gently fold in the chopped apples.
- Bake the cake: Pour the batter into the prepared pan and use a spatula to smooth the top into an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake: Place the pan on a wire rack and allow the cake to cool completely before frosting.
- Start the frosting: In a medium saucepan, melt the butter over medium-low heat. Whisk in the brown sugar and cook, stirring constantly, for 2 to 3 minutes until the sugar has mostly dissolved.
- Boil the caramel base: Increase the heat to medium, add ¼ cup of the buttermilk, and bring the mixture to a rolling boil. Stir constantly and boil for exactly 1 minute.
- Finish the frosting: Immediately pour the hot mixture into a heat-proof mixing bowl. Whisk in the powdered sugar, vanilla, and the remaining 2 tablespoons of buttermilk until smooth. If the frosting is too thick, add more buttermilk, 1 tablespoon at a time, until it is a smooth, pourable consistency.
- Frost and set: Working quickly, pour the warm frosting over the cooled cake and spread it into an even layer. Let the frosting set for at least 1 hour.
- Salt and serve: Just before serving, sprinkle the cake with flaky sea salt and slice.
Recipe Tips
- What apples are best for this cake? Granny Smith apples are recommended because their tartness balances the sweet cake and caramel frosting. However, any firm baking apple like Honeycrisp, Braeburn, or Gala will also work well.
- How do I keep the cake moist? The key is not to overmix the batter once the flour is added, as this can make the cake tough. Also, ensure your eggs and buttermilk are at room temperature to help the batter combine evenly.
- My caramel frosting is too thick/thin. What do I do? This frosting is very forgiving. If it’s too thick to pour, whisk in more buttermilk, one tablespoon at a time. If it seems too thin, let it cool for a few minutes, and it will thicken as it sets.
- Why wait to sprinkle the salt? The moisture from the cake and frosting will cause the flaky salt to dissolve if it sits for too long. Sprinkling it on just before serving ensures you get that delightful crunchy texture and salty flavor pop.
What To Serve With Caramel Apple Sheet Cake
This rich and decadent cake is fantastic on its own, but for an extra special treat, serve a slice with:
- A scoop of vanilla bean ice cream.
- A dollop of unsweetened whipped cream.
- A warm cup of coffee or a glass of cold milk.
How To Store Caramel Apple Sheet Cake
Store: Cover the cake pan tightly with plastic wrap or foil. The cake can be stored at room temperature for up to 3 days. There is no need to refrigerate it unless your kitchen is very warm.
Caramel Apple Sheet Cake Nutrition Facts
- Calories: ~580 kcal per slice
- Protein: 5g
- Fat: 28g
- Carbohydrates: 80g
- Sugar: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What can I use if I don’t have buttermilk?
You can easily make a substitute. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it looks slightly curdled. For this recipe, you would need 1/2 cup of milk and 1/2 tablespoon of lemon juice or vinegar.
Can I make this cake in a different pan?
Yes, you can adapt it. For two 9-inch round pans, the baking time will be shorter, around 30-35 minutes. For cupcakes, fill liners two-thirds full and bake for 18-22 minutes. Always check for doneness with a toothpick.
Can I prepare this cake in advance?
Absolutely. This cake is great for making ahead as the flavors meld and it becomes even moister. You can bake and frost it a day before you plan to serve it. Just wait to add the flaky sea salt until you’re ready to slice.
Try More Recipes:
- Pioneer Woman Burnt Cheesecake Recipe
- Pioneer Woman Crack Cake Recipe
- Pioneer Woman Ghost Cupcakes Recipe
Pioneer Woman Caramel Apple Sheet Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings20
minutes45
minutes580
kcalA wonderfully moist and tender apple-studded spice cake baked in a single sheet pan and topped with a rich, buttery, pour-over caramel frosting.
Ingredients
Cake: 3 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp salt, 1 cup vegetable oil, 1 3/4 cups total sugar (1 cup brown, 3/4 cup granulated), 3 large eggs, 2 tsp vanilla, 1/2 cup buttermilk, 2 chopped Granny Smith apples.
Frosting: 1/2 cup salted butter, 1 cup dark brown sugar, 6 Tbsp buttermilk, 2 1/2 cups powdered sugar, 1 tsp vanilla.
Topping: 2 tsp flaky sea salt.
Directions
- Preheat oven to 350°F. Grease and flour a 13×9-inch pan.
- Whisk dry cake ingredients. In another bowl, whisk oil and sugars, then eggs and vanilla. Alternate adding dry ingredients and buttermilk to the wet. Fold in apples.
- Pour batter into pan and bake for 40-45 minutes until a toothpick comes out clean. Cool completely.
- For frosting, melt butter in a saucepan. Whisk in brown sugar. Add 1/4 cup buttermilk, bring to a boil, and cook for 1 minute, stirring.
- Remove from heat, pour into a bowl, and whisk in powdered sugar, vanilla, and remaining 2 Tbsp buttermilk until smooth.
- Quickly pour warm frosting over the cooled cake. Let it set for at least 1 hour.
- Sprinkle with flaky sea salt just before serving.
Notes
- Ensure cake is completely cool before adding the warm frosting.
- Work quickly with the frosting as it begins to set as it cools.
- For the best texture, wait to sprinkle the flaky sea salt until just before you slice and serve the cake.
- Room temperature eggs and buttermilk will result in a more tender cake crumb.
