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Caramel Apple Cake Recipe

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4.3 from 78 reviews

This caramel apple cake layers tender, warmly spiced cake with cinnamon-sautéed apples, homemade salted caramel, and fluffy cinnamon caramel frosting. It’s a showstopping dessert for fall gatherings, holidays, and any occasion that calls for something special.

Ingredients

Spice Cake

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 1 cup canola or vegetable oil
  • 1 1/4 cups packed light or dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 cup buttermilk, at room temperature

Salted Caramel

  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter, at room temperature and cubed
  • 1/2 cup heavy cream, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon pure vanilla extract

Apple Pie Filling

  • 3 Gala apples, peeled and sliced
  • 3 tablespoons unsalted butter
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch

Cinnamon Caramel Frosting

  • 2 cups unsalted butter, at room temperature
  • 4 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon salted caramel
  • 1 teaspoon ground cinnamon

For Assembly

  • Additional salted caramel from the caramel recipe, for layering and drizzling

Instructions

  1. Make the salted caramel. Pour the granulated sugar into a medium saucepan over medium heat. Whisk as it melts, and cook until the sugar is fully melted and amber in color. Remove from the heat immediately.
  2. Finish and cool the caramel. Whisk in half of the butter, then the remaining butter. Gradually whisk in the warmed cream, followed by the vanilla and salt. Return the pan to the heat and simmer for 2 minutes, stirring, until slightly thickened. Transfer to a heatproof container and cool completely.
  3. Prepare the pans and dry ingredients. Heat the oven to 350°F. Coat three 8-inch cake pans with baking spray. Sift the flour into a medium bowl, then whisk in the baking powder, baking soda, salt, cinnamon, ginger, pumpkin pie spice, and nutmeg.
  4. Mix the cake batter. In a large bowl, mix the oil, brown sugar, granulated sugar, vanilla, sour cream, eggs, and buttermilk until combined. Add the dry ingredients and mix just until no dry streaks remain.
  5. Bake the cake layers. Divide the batter evenly among the prepared pans. Bake for 20–24 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool the cake layers. Let the cakes rest in their pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
  7. Cook the apple filling. Melt the butter in a medium saucepan over medium heat. Add the sliced apples, brown sugar, cinnamon, and cornstarch. Cook until the mixture begins to bubble, then continue cooking for about 5 minutes, until thickened. Cool completely before assembling.
  8. Make the frosting. Sift the powdered sugar. In a large bowl, beat the room-temperature butter on high speed for 3 minutes. Add the powdered sugar in two additions, mixing on low until combined. Add the vanilla, 1 tablespoon salted caramel, and cinnamon; beat on high until creamy.
  9. Level the cake layers. Use a serrated knife or cake leveler to trim the domes from the cooled cakes so the layers are even.
  10. Fill the first two layers. Place one cake layer on a serving plate. Spread about 3/4 cup frosting over it, then pipe a border of frosting around the edge. Spread half of the apple filling in the center and drizzle with salted caramel. Add the second cake layer and repeat with frosting, the remaining apples, and caramel.
  11. Stack and crumb-coat the cake. Place the final cake layer on top with its flat bottom facing up. Pipe frosting into any gaps between the layers, then smooth a thin coat of frosting over the cake with a cake scraper. Freeze for 15 minutes to firm the cake, keeping the remaining frosting chilled while it sets.
  12. Finish and decorate. Frost the top and sides with the remaining frosting. Freeze for 10 minutes to set it. Put salted caramel in a piping bag and pipe drips around the edge; pour the rest over the top. If adding decorations, freeze the cake for another 10 minutes before topping.

Notes

  • Make the salted caramel ahead of time so it has time to cool completely before using.
  • Use room-temperature eggs, sour cream, and buttermilk for a smooth, evenly mixed cake batter.
  • Cool the cake layers and apple filling completely before assembly to keep the frosting from melting.
  • Gala apples work well, but another firm, sweet-tart baking apple can be substituted.
  • Chilling the cake briefly before the final frosting and caramel drizzle helps the layers and decorations hold their shape.

Find it online: https://recipethrive.com/caramel-apple-cake-recipe/