Tender apple cobbler sheet cake with brown butter buttercream and apple pie filling is the ultimate fall cake! It’s cobbler perfection with it’s rich apple filling, and crisp cinnamon oat crumble. Let’s dive right in because I can’t wait for you to try this one.

Cake Components Inspiration

This cake is a combination of a few of my cakes into one! I used the crumble from my Triple Berry Cobbler cake, and used my apple pie filling from my Apple Crisp Cake & Biscoff Apple Cake, and I love using my browned butter buttercream in any way I can! The decor is inspired by my Biscoff Cake fanned out apple design, and I could also see a giant scoop of vanilla bean ice cream dolloped on top!

Fall Textures and flavors

We have four beautiful textures that meld together into one mouthwatering bite. Here’s what we have:

  • Apple Filling
  • Brown Butter Buttercream
  • Oatmeal Crumble
  • Apple Cake

How to make apple filling for cake

The apple filling for cake is a delightful combination of tender, juicy apples, subtly sweetened with sugar, and infused with warm, comforting spices like cinnamon and nutmeg. As the apples cook, they release an enticing aroma, filling your kitchen with a delectable scent that is hard to resist!

You’ll need a few simple ingredients:

  • Apples – I used granny smith, and I diced it up into tiny small pieces so they cook faster on the stove
  • Lemon Juice
  • Brown Sugar
  • Cinnamon
  • Water
  • Slurry – mixture of cornstarch and water

Directions are below – it comes together so easily and smells incredible.

How to make brown butter buttercream

You are going to love Brown Butter if you’ve never made it before! Don’t skip this step because the flavor really take this sheet cake to the next level. There’s a few small steps to follow and it’s totally worth it.

  1. First, add the butter stick to a saucepan on the stove over medium heat.
  2. Let it melt until it begins to bubble.
  3. When it bubbles, it will begin to foam.
  4. After it foams, stir the bottom with a spatula until you smell a nutty aroma and it starts to turn a brown-ish color. You should see brown little bits forming.
  5. Remove it from the heat so it doesn’t burn, then add it to a bowl (scrape out all the brown bits into the bowl, too – there’s a lot of flavor in there).
  6. Let it cool to a solid in the fridge before using it in your buttercream.

To make the buttercream, whip up the browned butter with the regular butter until it’s light and fluffy. Then add in the other ingredients except for the powdered sugar. Follow the detailed directions below with the recipe.

How to make an oatmeal crumble for a cake

This oatmeal crumble is the perfect cobbler texture/consistency! It begins with a stand mixer, then ends in the oven to crisp everything right up.

Here’s what you’ll need:

  • old fashioned oatmeal
  • flour – all purpose
  • brown sugar
  • granulated sugar
  • cinnamon and nutmeg
  • softened butter

Mix it all up in a stand mixer, then spread it out onto a cookie sheet. Bake until it’s a crisp, then let it cool before adding it onto your cake.

How to make apple cake with a cake mix

This cake is SO soft and tender, and uses fresh apple sauce right in the cake! Mix everything together in a bowl with a whisk, bake, and you’re all set.

Here’s what you’ll need:

  • Apple sauce
  • buttermilk
  • sour cream
  • egg whites
  • vegetable oil
  • vanilla
  • cinnamon
  • white cake mix

I use Duncan Hines, but whatever you find should be alright. Follow the detailed directions below for the cake and also how to assemble everything.

Here’s a quick video of the assembly process:

I can’t wait for you to try my apple cobbler sheet cake! I cant wait to see it – make sure tag me @bakingwithblondie #bakingwithblondie so I can join in on all the fun!

Happy Baking,

xo,

Mandy

Get the Recipe: Apple Cobbler Sheet Cake with Brown Butter Buttercream

Apple Cobbler Sheet Cake with Brown Butter Buttercream, apple pie filling, and fresh apple slices on top!
Servings: 12 Slices
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Ingredients
 

Apple Filling

  • 2 cups finely cubed granny smith apples , About 2 large apples
  • 1 Tablespoon lemon juice
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 pinch salt
  • 1/8 cup water
  • 1/4 cup slurry (1/4 cup water + 1 teaspoon cornstarch, stirred to combine)

Brown Butter Cinnamon Buttercream

  • 1 1/2 cup unsalted butter, 1/2 cup (or 1 stick) will be made into the browned butter, and the other cup (or 2 sticks) will be left as is.
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 1/4 cup heavy cream + more if needed
  • 6-7 cups powdered sugar

Apple Cake

  • 3/4 cup buttermilk, room temperature
  • 4 egg whites , room temperature
  • 1/4 cup sour cream , room temperature
  • 1/3 cup applesauce
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 15.25oz White Cake Mix Box, I used Duncan Hines for the best texture and taste

Oatmeal Crumble

  • 1 cup old fashioned oats
  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • pinch of nutmeg
  • 1/2 cup (or 1 stick) unsalted butter, softened to room temperature

Garnish

  • thin slices of green apples, soak in lemon juice if you're not serving within the hour.

Equipment

  • 9×13 pan
  • Ateco 868 open star piping tip

Instructions
 

For the Apple Filling

  • In a large bowl, mix together the apples, lemon juice, brown sugar, cinnamon, salt, and water. Add to a pan over medium high heat and bring to a boil/bubble. Turn the heat down to low/medium and let simmer for 10 minutes until the apples are tender.
  • Add in the slurry and stir. Cook for 2-3 minutes, then add to a glass bowl. Cover, and place in the fridge until you're ready to assemble the cake and the filling has completely cooled.

For the Apple Cake

  • Preheat the oven to 325 degrees, then prep a 9×13 sheet pan with nonstick spray. Set aside.
  • In a large bowl, whisk together everything (except for the cake mix) until it's thoroughly combined. Sift in the cake mix and gently fold in (don't overmix). Spread into the prepared cake pan, then bake for 25-27 minutes. Let cool completely before assembling on the rest of the cake components.

For the Crumble

  • Preheat the oven to 350 degrees. In the bowl of a stand mixer fitted with a paddle attachment, mix together all the ingredients except for the butter. Add in the butter until a loose crumble forms, medium speed for about 1 minute. Spread the crumble out onto a cookie sheet and bake for 10 minutes (using a spatula to move/mix things around halfway through). Let cool completely.

For the Browned Butter Buttercream

  • To make the browned butter (make 30 min in advance!), melt one of the sticks (1/2 cup) of butter in a saucepan over medium heat. Wait until it bubbles, then foams. When it foams, keep stirring and wait for a nutty aroma. Stay close and keep stirring – when it turns an amber color, pour the browned butter into a bowl (make sure to scrape out the browned butter bits into the bowl). Let cool into a solid in the fridge for a half hour before using.
  • In the bowl of a stand mixer fitted with a paddle attachment, whip up the browned butter until it's light and fluffy, then add in the other 1 cup (or 2 sticks) of butter and whip up again until it's light and fluffy. Add in the vanilla, salt, cinnamon, and heavy cream and whip up again. Slowly add in the powdered sugar with the speed on low. When it's all incorporated, it will be thick, add in a touch of heavy cream (1 Tablespoon or so more), then whip it up again on high speed until it's light and fluffy. Use a wooden spoon to hand-beat out the air bubbles until it's smooth.

Assembly

  • Fill a large piping bag with the 868 piping tip and buttercream – set aside. Spread the rest of the buttercream in a flat layer on the cooled cake. Spread on the apple filling, then add on a layer of the crumble. Pipe on a shell border around the outside of the cake, then lay out fanned apple slices. Serve chilled for cleaner slices. Enjoy!
Author: Mandy Merriman – Baking with Blondie