This Apple Butter Sheet Cake with apple cider glaze is simply delicious, feeds a crowd and is the perfect choice for fall baking.
Are you guys loving all these fall cake recipes like I am? The caramel apple trifle, pumpkin cookies and spice cakes…I honestly cannot get enough. This is my absolute favorite time of year baking wise.
This Apple Butter Sheet Cake is a simple cake recipe that is made in just one bowl (hello easy clean up!). It feeds a crowd and it is 100% kid approved! How can you turn that down?
Why you’ll love this recipe:
- 100% homemade sheet cake.
- Smooth, sweet apple flavor from apple butter. No apple chunks!
- Easy, powdered sugar poured glaze made with apple cider.
Sheet Cake FAQ’s
Sheet cakes can be different sizes. This red velvet sheet cake batter is enough to fill an 12×17″ sheet cake. Use the size pan that your recipe calls for for the best results.
We cut our sheet cake in 16 pieces, but if there are other desserts around, you could easily cut those pieces in half again for a total of 32 bite-size pieces of cake.
This apple butter sheet cake should be completely cooked in about 20 minutes. Because it is a shallow cake pan, it won’t take as long to bake through. If you use a different size or depth of pan, the baking time may vary.
Yes, but the cake will be thicker and it will need a little more time to bake.
How to Make Apple Butter Sheet Cake
- Preheat oven to 350º Fahrenheit.
- Line a 12×17″ jelly roll pan with parchment paper.
- In bowl whisk together the butter, milk, apple butter and sugars until combined.
- Add in the eggs and vanilla. Blend until smooth.
- Whisk in the flour, baking soda and apple pie spice until blended.
- Pour and spread the batter into pan and bake for about 20 minutes or until the center of the cake springs back when you touch it.
- Remove from oven and let cool on a wire rack.
- In a bowl, whisk together the frosting ingredients until you reach the desired consistency of a glaze.
- Pour and spread the glaze over the cooled cake and sprinkle with pecans if desired.
- Let sit for about 15 minutes to let frosting set.
This cake is safe to store at room temperature. Make sure it is sealed in an airtight container. It also stays moist if you freeze it so that’s an option, too.
Apple Butter Sheet Cake
Ingredients
For the cake:
- 1 cup salted butter (melted)
- 1 cup 2% milk
- 1/2 cup apple butter
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon apple pie spice
For the frosting:
- 1/2 cup salted butter (melted)
- 1/4 cup apple cider
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- chopped pecans for topping
Instructions
- Preheat oven to 350º Fahrenheit.
- Line a 12×17" jelly roll pan with parchment paper.
- In bowl whisk together the butter, milk, apple butter and sugars until combined.
- Add in the eggs and vanilla. Blend until smooth.
- Whisk in the flour, baking soda and apple pie spice until blended.
- Pour and spread the batter into pan and bake for about 20 minutes or until the center of the cake springs back when you touch it.
- Remove from oven and let cool on a wire rack.
- In a bowl, whisk together the frosting ingredients until you reach the desired consistency of a glaze.
- Pour and spread the glaze over the cooled cake and sprinkle with pecans if desired.
- Let sit for about 15 minutes to let frosting set.
- Then slice and serve. Store in an airtight container at room temperature.
Video
Notes
Nutrition
Apple Cake Recipes
If you love apples, try one of these other popular apple cake recipes:
Apple Butter Layer Cake 
Apple Crisp Coffee CAke Applesauce Spice Cake 
Butterscotch Apple Cake Jewish Apple Cake 
Apple Butter Cake 
Applesauce Oatmeal Cake Easy Applesauce Cake Apple Coffee Cake 
Caramel Apple Cake Apple Pie Poke Cake Apple Dapple Cake
