It doesn’t take much convincing to fall head-over-heels for the leaf-falling season, but one of the best parts are all the seasonal sweets that come with it. This Fall-In-Love Sheet Cake tastes like something straight from a fall fantasy… it’s just so amazing! The yellow cake brings hints of cinnamon and apple, while the glaze poured all over tastes like the caramel-y goodness you get on a candied apple. So, you could almost say Fall-In-Love Sheet Cake is that beloved treat… just in cake form. Yum! The thought of that alone makes us grin ear-to-ear! Embrace every crumble and drop of it!
Ingredients
For the cake:
- 2 sticks unsalted butter, plus more, to taste, softened, for greasing the pan
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup light brown sugar, lightly packed
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups Granny Smith apples, peeled and chopped, plus more, to taste, sliced, for garnish
For the glaze:
- 1 stick unsalted butter
- 1/4 cup milk
- 3 cups powdered sugar, sifted, plus more, to taste
- 1/2 teaspoon vanilla extract
- 1/4 cup salted caramel sauce, store-bought
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Using the extra, softened butter, grease a 10×15-inch jelly roll pan or a 16 3/4×12-inch rimmed sheet pan.
Step 3 –In a large bowl, add the flour, the cinnamon, the baking soda, the salt, the granulated sugar, and the brown sugar and stir to combine.
Step 4 –In a medium saucepan over medium-high heat, add 2 sticks of the butter and 1 cup of the water and heat until the butter melts.
Step 5 –Bring the butter mixture to a boil.
Step 6 –Transfer the butter mixture from heat and stir it into the flour mixture.
Step 7 –Let the flour-butter mixture cool slightly.
Step 8 –Add the buttermilk, the eggs, and 1 teaspoon of the vanilla to the flour-butter mixture and stir to combine.
Step 9 –Gently stir 2 cups of the apples into the batter.
Step 10 –Pour the batter into the prepared pan, spreading it out evenly.
Step 11 –Bake the cake until a toothpick inserted comes out clean, about 20 minutes if using a jelly roll pan or about 17 minutes if using a sheet pan.
Step 12 –Let the cake cool in the pan on a wire rack, about 15-20 minutes.
Step 13 –In a large microwave-safe bowl, add the remaining 1 stick of the butter and the milk and microwave until the butter has melted.
Step 14 –Gradually stir 3 cups of the powdered sugar until it is combined.
Step 15 –Stir the remaining vanilla and the caramel sauce into the glaze mixture until it is combined. If the glaze is too thin, add more of the extra powdered sugar until it has thickened.
Step 16 –Evenly pour the glaze over the slightly warm cake.
Step 17 –Let the cake set for about 15 minutes.
Step 18 –Garnish the cake with the extra apple slices and the extra powdered sugar.
Step 19 –Slice and serve.
