Pioneer Woman Caramel Apple Sheet Cake

Pioneer Woman caramel apple sheet cake takes 3 hours 30 minutes and Granny Smith apples, brown sugar and buttermilk to make a moist, spiced fall dessert. This make-ahead apple dessert fits Thanksgiving, potlucks, Halloween parties and cozy fall gatherings, since the caramel frosting needs no mixer.

Let the cake cool completely in the pan before the caramel frosting goes on, because the glaze needs a cold surface to set. Pour it over a warm cake and it soaks in and slides off instead of forming those thick swirls.

The frosting is a Southern-style caramel that you boil for just 1 minute, then whisk with powdered sugar, so no whipping or candy thermometer is needed. Chopped Granny Smith apples folded into a hand-stirred oil batter keep the crumb tender and give every bite a tart contrast to the sweet caramel.

Pioneer Woman Caramel Apple Sheet Cake

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

45

minutes

Cooking time

45

minutes

Calories

683

kcal

A tender, lightly spiced apple cake gets a thick pour of buttery brown sugar caramel that sets into soft swirls. A sprinkle of flaky salt at the end cuts the sweetness.

Ingredients

• Baking spray with flour, for the pan
  

• 3 c. all-purpose flour
  

• 1 tsp. baking powder
  

• 1/2 tsp. baking soda
  

• 1/2 tsp. ground cinnamon
  

• 1/4 tsp. kosher salt
  

• 1 c. vegetable oil
  

• 1 c. packed dark brown sugar
  

• 3/4 c. granulated sugar
  

• 3 large eggs, at room temperature
  

• 2 tsp. vanilla extract
  

• 1/2 c. buttermilk, at room temperature
  

• 2 medium Granny Smith apples, peeled and chopped
  

• 2 tsp. flaky sea salt
  

• 1/2 c. (1 stick) salted butter
  

• 6 tbsp. buttermilk, plus more as needed
  

• 2 1/2 c. powdered sugar
  

• 1 tsp. vanilla extract
  

Directions

• Prep the pan: Preheat the oven to 350°F and spray a 13-by-9-inch baking pan with baking spray with flour. Then set it aside while you mix the batter.
• Whisk the dry mix: Whisk 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon and 1/4 teaspoon kosher salt in a medium bowl. Set it aside so it's ready for the wet ingredients.
• Mix the batter: Whisk 1 cup vegetable oil, 1 cup packed dark brown sugar and 3/4 cup granulated sugar in a large bowl until well combined. Then whisk in the 3 eggs one at a time, followed by 2 teaspoons vanilla extract.
• Add flour and apples: Gradually whisk in the flour mixture, alternating with 1/2 cup buttermilk, until no flour pockets remain. Then fold in the 2 chopped Granny Smith apples, mixing only until just combined.
• Bake the cake: Pour the batter into the pan and smooth the top with a rubber spatula. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
• Cool completely: Set the pan on a wire rack and let the cake cool completely. This takes a while, but a cold cake is what holds the frosting.
• Cook the caramel: Melt 1/2 cup salted butter in a medium saucepan over medium-low heat, then whisk in 1 cup of the brown sugar. Cook for 2 to 3 minutes until mostly dissolved, then add 1/4 cup of the buttermilk over medium heat and boil for 1 minute, stirring constantly.
• Finish the frosting: Pour the hot mixture into a heat-proof bowl and whisk in 2 1/2 cups powdered sugar, 1 teaspoon vanilla extract and the remaining 2 tablespoons buttermilk. If it seems too stiff, add more buttermilk 1 tablespoon at a time until smooth and pourable.
• Frost and set: Working quickly, pour the frosting over the cooled cake and spread it evenly. Let the glaze set for at least 1 hour and up to 1 day.
• Salt and slice: Just before serving, sprinkle 2 teaspoons flaky sea salt over the top. Then slice the cake into 12 pieces.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Checkered Chef cooling racks, Cuisinart MultiClad Pro 3-quart saucepan, Maldon sea salt flakes, 2 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different apple than Granny Smith?

Yes, any firm baking apple works, like Braeburn, Fuji or Honeycrisp. Granny Smith gives the most tartness against the sweet frosting, so if you pick a sweeter apple the cake will taste a bit richer.

How long does this cake keep?

Cover the pan tightly with plastic wrap and keep it at room temperature for up to 1 day, or in the fridge for up to 1 week. The caramel frosting doesn't freeze well, so I wouldn't freeze the frosted cake.

Can I make the cake ahead of time?

Yes, the frosted cake can sit for up to 1 day after the glaze sets, which makes it great for a potluck. I'd wait to add the flaky salt until you're ready to serve so it stays crisp.

What if I don't have buttermilk?

Stir 1 tablespoon of lemon juice or white vinegar into a cup of regular milk and let it sit for 5 minutes. Keep it at room temperature for the cake batter, since cold buttermilk can make the batter clump.

Why did my frosting get too thick to pour?

Caramel frosting stiffens fast as it cools, so work quickly once it's mixed. If it firms up, whisk in a little more buttermilk, 1 tablespoon at a time, until it flows again.