Best Apple Sheet Cake Recipes

APPLE SHEET CAKE WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Prepare the cake: Heat oven to 350 degrees and set a rack in the center. Butter and flour a 9-by-13-inch glass or light colored metal baking pan.
• In a large bowl, whisk together the light brown sugar and eggs until pale and foamy. Add the applesauce, oil, spices and salt. Whisk to combine.
• Add the 2 cups flour, baking powder and baking soda, and whisk until well combined.
• Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on a countertop a few times to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack.
• When the cake is cool, make the frosting: Add the cream cheese, butter and cinnamon to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the speed up to medium-high and whip until smooth and fluffy.
• Spread the frosting over the cooled cake and serve. Store any leftovers in the refrigerator, covered, for up to 3 days.

EASY GERMAN APPLE SHEET CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large, 12x18-inch rimmed baking sheet with 1 tablespoon butter.
• Combine 14 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
• Mix flour, baking powder, lemon zest, and salt in a bowl. Alternate adding flour mixture and eggs to the creamed butter mixture. Spread batter onto the prepared baking sheet; dough is very sticky, so use a spatula to spread it onto the tray. Distribute sliced apples evenly on top and drizzle with lemon juice. Sprinkle with raisins.
• Bake in the preheated oven until set and lightly browned, about 30 minutes.

APPLE AND WALNUT SHEET CAKE WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Using electric mixer, beat sugar, butter, eggs, and vanilla extract in large bowl until smooth. Add flour, cinnamon, baking soda, baking powder, and salt and beat just until blended. Stir in apples, then walnuts. Transfer batter to prepared pan.
• Bake cake until top browns and tester inserted into center comes out clean, about 55 minutes. Cool in pan.
• Cut cake into squares and serve with warm caramel sauce.

MOIST GERMAN SHEET PAN APPLE CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Combine 3/4 cup plus 2 tablespoons sugar, 1/4 cup butter, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in lemon zest with the last egg.
• Combine 2 3/4 cups flour and baking powder. Sift over butter mixture and quickly beat into batter with the electric mixer running on low speed.
• Combine apple slices, lemon juice, and cinnamon sugar in a bowl and fold into batter. Spread batter onto the prepared baking sheet. Spoon applesauce onto batter and spread out evenly.
• Combine 1 cup plus 2 tablespoons flour, 1/2 cup cubed butter, 1/2 cup plus 2 tablespoons sugar, almond meal, and 2 teaspoons vanilla sugar in a bowl and mix into streusel. Sprinkle streusel over applesauce.
• Bake in the preheated oven until streusel is lightly browned and cake is set, about 40 minutes.

GERMAN APPLE SHEET CAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a deep baking pan with butter or line with parchment paper.
• Toss apple slices with lemon juice in a bowl and set aside.
• Combine butter, sugar, and vanilla sugar in a large bowl and beat using an electric blender until pale and fluffy. Add eggs, one at a time, and mix well after each addition. Combine flour, baking powder, and salt together in a separate bowl and mix on low speed. Fold apple slices into the batter.
• Spread batter into the prepared baking pan and smooth the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

SHEET CAKE APPLE PIE

Steps:

• Mix first 5 ingredients as you would for a pie crust.
• Chill for 30 minutes.
• Use 1/2 of your dough.
• Roll out and place on cookie sheet.
• For filling: Mix apples, sugar, flour, lemon juice, cinnamon and salt.
• Put on crust; dot with oleo.
• Roll remaining dough for top; perforate.
• Beat egg white with fork; brush top.
• Bake at 350 for 35 - 40 minutes.
• After removing from oven, while still hot, glaze with 1 1/2 cups powdered sugar, 3 T. soft oleo and milk.

CINNAMON APPLE SHEET CAKE

Steps:

• Heat the oven to 325 degrees. Lightly spray a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving about 2 inches of excess on each side to eventually help you lift the cooked cake out of the pan.
• In a medium bowl, whisk together the flour, cinnamon, baking powder and salt.
• In a small pot, melt the butter over medium heat. Continue to heat the butter, stirring occasionally, until the solids begin to brown and the butter smells nutty, 9 to 10 minutes. Transfer to a medium bowl and cool for 20 minutes.
• Add the brown sugar and granulated sugar to the bowl and whisk to combine. Add the eggs one at a time, whisking well to fully incorporate each before adding the next. Add the vanilla and whisk to combine.
• Add about half of the flour mixture and whisk to incorporate. (If necessary, switch to a spatula or wooden spoon at this point.) Add the sour cream and mix to combine. Add the remaining flour and mix to combine.
• Transfer the batter to the prepared pan and spread into an even layer. Press the 12 apple segments partly into the batter, spacing them evenly throughout and keeping in mind that you want each of 12 square slices to have one apple quarter.
• Transfer to the oven and bake for 60 to 70 minutes. A toothpick inserted into the center of the cake should come out clean, and you should be able to easily pierce an apple with a small knife. Let the cake cool completely in the pan.
• Just before serving, use the parchment flaps to lift the cake out of the pan. Combine the confectioners' sugar with the cinnamon and dust the surface of the cake generously with the cinnamon sugar. Cut into 12 square pieces or 24 triangles.

ALSATIAN APPLE SHEET CAKE

Steps:

• Combine flour, butter, 1/2 cup sugar, and salt in a bowl. Add 3/4 of the white wine and mix into a smooth dough. Add more white wine as needed, but avoid making dough too soft. Shape into a ball, flatten, cover, and refrigerate for 30 minutes.
• Peel apples and cut in half. Remove core and place into a bowl with cold water and lemon juice to prevent browning.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a rimmed baking sheet with butter and dust with flour.
• Roll chilled dough out into a rectangle slightly larger than the baking sheet. Transfer dough to the baking sheet and press some of the dough up the rimmed sides to make an edge. Pierce all over with a fork.
• Place apple halves cut-side down on a cutting board. Make several parallel cuts without cutting all the way through the apple. Arrange apples all over the dough. Sprinkle evenly with 3 tablespoons cinnamon sugar.
• Bake in the preheated oven until apples start to lightly brown, 35 to 40 minutes.
• Combine eggs, 1/2 cup sugar, vanilla sugar, and lemon zest in a bowl. Beat with an electric mixer until very foamy, 2 to 3 minutes.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Fold whipped cream into the egg mixture.
• Remove cake from the oven and reduce temperature to 325 degrees F (165 degrees C). Pour egg-cream mixture over the apples and sprinkle with remaining 1 tablespoon cinnamon sugar.
• Bake until cream topping is golden brown, 10 to 15 minutes.

GOOEY APPLE SHEET CAKE

Steps:

• Melt butter, stir in sugar and eggs.
• Add flour and baking soda alternately with buttermilk, mixing well.
• Fold in apples, raisins, and pecans.
• Spread batter into well greased (or sprayed) 13 x 9 baking pan.
• Topping: Mix and put on cake BEFORE baking.
• Bake in a 350º oven for 45 minutes.

GOOEY APPLE SHEET CAKE

Steps:

• Mix melted butter and sugar with a mixer. Add eggs and beat well. Combine the flour, baking soda, and cinnamon in a small bowl. Add flour mixture alternately with buttermilk, mixing well. Fold in the chopped apples. Spread batter into well greased (or sprayed) 13 x 9 baking pan. Mix Topping ingredients and put over cake BEFORE baking. Bake in a 350ºF oven for 40-45 minutes. You can store this on the counter OR in the refrigerator.

APPLE SHEET CAKE WITH CINNAMON CREAM CHEESE FROSTING RECIPE

Steps:

• Prepare the cake: Heat oven to 350 degrees and set a rack in the center. Butter and flour a 9-by-13-inch glass or light colored metal baking pan. In a large bowl, whisk together the light brown sugar and eggs until pale and foamy. Add the applesauce, oil, spices and salt. Whisk to combine. Add the 2 cups flour, baking powder and baking soda, and whisk until well combined. Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on a countertop a few times to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack. When the cake is cool, make the frosting: Add the cream cheese, butter and cinnamon to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the speed up to medium-high and whip until smooth and fluffy. Spread the frosting over the cooled cake and serve. Store any leftovers in the refrigerator, covered, for up to 3 days.

CARAMEL APPLE SHEET CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F. Lightly coat a 10x15 inch jelly roll pan with nonstick cooking spray. In a medium saucepan, bring butter and water to a boil, stirring frequently to prevent burning. Remove from heat and allow to cool. In the meantime, in a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. In a separate bowl, whisk together the sour cream and eggs. Combine the wet ingredients with the dry. Fold in the diced apples. Gradually stir in the warm melted butter and mix well. Pour batter evenly into the prepared pan (batter will be loose.) Carefully transfer to the oven and bake for 25-27 minutes, until the center of the cake springs back when touched. Let cool for 20 minutes. Make the icing by combining the butter and milk in a medium microwave safe bowl; microwave for 45 seconds, and then in 15 second intervals until butter is melted. Whisk to combine. Add in the powdered sugar, vanilla, and caramel topping; whisk to combine (add more powdered sugar or milk to get the right consistency - you want the icing to pour, but thick enough that it doesn't pool over the sides of the pan.) Pour icing over the cake while it's cooled, but still slightly warm. Allow to set for about 15-20 minutes. Slice into squares and enjoy!

CARAMEL APPLE SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
• For the cake: Whisk the oil and melted butter together in a large bowl. Add the brown sugar and granulated sugar and mix well to combine. Add the eggs one at a time, whisking well after each addition. Add the vanilla extract and whisk to combine.
• Whisk the flour, cinnamon, ginger, baking powder and salt together in a medium bowl. Add half of the flour mixture to the large bowl and stir with a rubber spatula to combine. Add the buttermilk and mix to combine. Add the remaining flour mixture and stir to combine. Fold in the apples.
• Pour the batter into the prepared pan and spread into an even layer. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.
• Meanwhile, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together until very light and fluffy, 4 to 5 minutes. Add the confectioners' sugar in two additions, mixing well between additions and scraping the sides of the bowl down. Beat in the vanilla, cinnamon and sour cream.
• Dollop the frosting over the top of the cooled cake and spread evenly. Serve immediately, or cover until ready to serve.

GOOEY APPLE SHEET CAKE

Steps:

• Melt butter, stir in sugar and eggs.
• Add flour and baking soda alternately with buttermilk, mixing well.
• Fold in apples, raisins, and pecans.
• Spread batter into well greased (or sprayed) 13 x 9 baking pan.
• Topping: Mix and put on cake BEFORE baking.
• Bake in a 350º oven for 45 minutes.

APPLE SHEET CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine 3 cups flour, baking powder and salt. Cut in shortening to the consistency of coarse crumbs. Stir in 1 cup cold milk slowly until completely blended. Separate dough into two balls. Roll out one ball of dough to fit a 15 x 10 inch pan with some dough extending over the edge of the pan.
• In a large bowl, combine sliced apples, sugar, cinnamon and 2 tablespoons flour. Place filling in an even layer over prepared crust. Thinly slice 1/2 cup butter and evenly distribute over the apples. Roll out the remaining dough and place over the apple filling. Seal edges and prick the top all over with a fork.
• Bake in the preheated oven for 30 minutes. Cool 5 minutes before frosting.
• To make the frosting: In a small bowl, combine confectioners' sugar, 3 tablespoons milk, 1/3 cup butter and vanilla extract. Beat until smooth and creamy.

APPLE OR PEACH STREUSEL COOKIE SHEET CAKE

Steps:

• Wash, peel, core and slice apples (or peaches) into 16 thick slices.
• Preheat oven to 375 degrees.
• Spray some cooking oil in a 12 x 17 inch cookie sheet.
• Cream sugar and butter; add eggs mixing well. Combine dry ingredients with creamy mixture mixing together and spread batter on cookie sheet.
• Place sliced fruit close together forming 4 rows.
• Combine streusel ingredients until crumbly and place on top of fresh fruit.
• Bake 30 to 40 minutes until streusel is lighty brown and the cake is well cooked in the center.
• NOTE: you can make this cake with berries or any other fruit you like, in substitution of apples and peaches, and also add only 1/2 cup sugar instead of 1 cup if you don't like it more sweet with the two sugars.

APPLE DAPPLE SHEET CAKE

Steps:

• Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray; set aside.
• In a large bowl, stir together the oil, melted butter, and sugar. Add the eggs and mix well. Stir in the vanilla.
• In another bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the apples and pecans.
• Spread the mixture into the prepared pan and bake for 45 to 55 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Poke holes all throughout the cake with a skewer or toothpick.
• Make the caramel sauce by combining the brown sugar, milk, and butter in a small saucepan over medium heat. Bring to a low boil and cook, stirring constantly, for 1 1/2 minutes or until the mixture is about 200°F. Drizzle the sauce over the warm cake - paying special attention to get the sauce down into the holes poked into the cake. Allow to cool, then slice and serve at room temperature or slightly warm. Store covered in the refrigerator.