Gooey Apple Sheet Cake
Indulge in the comforting flavors of fall with this Gooey Apple Sheet Cake, the perfect dessert for cozy gatherings or any occasion that calls for a sweet treat. This easy-to-make cake is packed with chunks of tender, spiced apples nestled in a soft, moist crumb, thanks to the magical combination of cinnamon, vanilla, and vegetable oil. Topped with a luscious homemade caramel glaze that effortlessly seeps into the cake, every bite is an explosion of gooey decadence. Ready in just an hour with minimal prep, this dessert feeds a crowd and satisfies every sweet tooth. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this apple sheet cake is destined to become a family favorite. Ideal for potlucks, holiday tables, or a weekend baking project, this recipe is your ultimate guide to fall-inspired baking!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 1 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 3 cups Apples, peeled, cored, and diced
- 0.5 cup Unsalted butter
- 1 cup Brown sugar
- 0.25 cup Heavy cream
- 1 cup Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch sheet pan or baking dish.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt.
In a separate bowl, mix together the vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the diced apples, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the caramel glaze by melting the butter in a saucepan over medium heat.
Stir in the brown sugar and heavy cream, cooking until the mixture begins to bubble gently, then remove it from heat.
Let the caramel cool slightly before whisking in the powdered sugar until smooth and glossy.
Once the cake has finished baking, let it cool for about 10 minutes in the pan.
Pour the caramel glaze over the warm cake, spreading it evenly with a spatula.
Allow the cake to cool completely before slicing into squares and serving.
Nutrition Facts
Calories |
5915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.2 g | 372% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 834.4 g | 303% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 619.5 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 311 mg | 24% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1276 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
