Introduction

Caramel Apple Cake is a delightful blend of warm spices, tender cake layers, and luscious caramel and apple filling. This dessert brings the cozy flavors of fall to your table with every bite. Perfect for special occasions or a comforting treat at home.

A tall cake with three visible layers of light brown sponge, each separated by thin layers of caramel and creamy white filling with small fruit pieces inside. The cake is covered in smooth light beige frosting with thick caramel sauce dripping down the sides. On top, there is a whole caramel-coated apple on a stick. Two slices of the same cake are placed on white plates in front, showing the inner layers. The scene is set on a white marbled surface with a soft light peach background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups All-purpose flour
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
2 tsp Ground cinnamon
1 1/2 tsp Ground ginger
1 tsp Pumpkin pie spice
1/4 tsp Ground nutmeg
1 cup Oil (canola or vegetable)
1 1/4 cup Brown sugar (packed light or dark)
1/4 cup White granulated sugar
1 tsp Pure vanilla extract
4 Large eggs (room temperature)
1/2 cup Sour cream (room temperature)
1 cup Buttermilk (room temperature)
1 cup White granulated sugar (for caramel)
4 TBSP Unsalted butter (room temperature and cubed)
1/2 cup Heavy cream
1 tsp Salt
1/2 tsp Pure vanilla extract (for caramel)
3 Apples (Gala)
3 TBSP Unsalted butter (for apple filling)
1/3 cup Brown sugar (packed light or dark, for apple filling)
1 tsp Ground cinnamon (for apple filling)
1 TBSP Cornstarch
2 cups Unsalted butter (room temperature, for frosting)
4 cups Powdered sugar (sifted, for frosting)
1 tsp Pure vanilla extract (for frosting)
1 TBSP Salted caramel (for frosting)
1 tsp Ground cinnamon (for frosting)

Instructions

Step 1: Preheat your oven to 350°F. Prepare three 8-inch cake pans by spraying them with a nonstick baking spray.
Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, pumpkin pie spice, and nutmeg. Set this mixture aside.
Step 3: In a large bowl, combine the oil, brown sugar, granulated sugar, vanilla extract, sour cream, eggs, and buttermilk. Mix well until fully blended.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Step 5: Evenly pour the batter into the prepared cake pans. Bake for 20 to 24 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the cakes rest in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 7: To make the salted caramel, place the sugar in a medium saucepan over medium heat. Stir constantly with a whisk as the sugar melts and turns an amber color (about 30 seconds). Remove from heat immediately.
Step 8: Add half of the cubed butter to the caramel and stir until combined. Then add the remaining butter and mix thoroughly.
Step 9: Warm the heavy cream in the microwave until hot but not boiling. Slowly add half of the cream to the caramel mixture while stirring, then add the rest. Stir in the vanilla extract and salt.
Step 10: Return the pan to medium heat and cook for 2 minutes while the mixture bubbles to thicken the caramel. Pour into a container and allow it to cool completely.
Step 11: For the apple filling, peel and thinly slice the apples. In a saucepan over medium heat, melt the butter, then add the apples, brown sugar, cinnamon, and cornstarch.
Step 12: Cook the apple mixture, stirring often, until it starts to bubble and thickens (about 5 minutes). Let it cool completely before using.
Step 13: To prepare the cinnamon caramel frosting, sift the powdered sugar into a large bowl. In another bowl, beat the butter on high speed for 3 minutes until fluffy.
Step 14: Add half of the powdered sugar to the butter and mix on low until combined. Then add the rest of the powdered sugar and mix again.
Step 15: Mix in the vanilla extract, cooled salted caramel, and ground cinnamon. Beat on high speed until creamy and smooth.
Step 16: Level the cake layers by cutting off any domed tops with a serrated knife or cake leveler so they are flat.
Step 17: Place one cake layer on your serving plate. Spread about 3/4 cup of frosting over it. Pipe a border of frosting around the edge to contain the filling.
Step 18: Spoon half of the apple filling onto the center of the frosted cake layer. Drizzle some salted caramel on top of the apples.
Step 19: Repeat the layering with the second cake, frosting, and remaining apple filling. Add the final cake layer upside down (bottom side up).
Step 20: Pipe frosting into any cracks and use a cake scraper to smooth the surface evenly.
Step 21: Chill the cake in the freezer for 15 minutes and refrigerate the remaining frosting. This firms up the frosting for easier final application.
Step 22: Finish frosting the entire cake. Freeze again for 10 minutes to set the frosting.
Step 23: Fill a piping bag with the cooled caramel and pipe decorative drips over the sides of the cake. Pour the remaining caramel on top for a luscious finish.
Step 24: If adding any decorations, freeze for an additional 10 minutes before placing them on the cake to ensure they adhere well.

Tips & Variations

Choose tart apple varieties like Granny Smith if you prefer a contrast to the sweetness of the caramel.
Room temperature ingredients help the batter mix evenly and improve the cake’s texture.
Make the salted caramel a day ahead to save time and allow it to cool completely.
For a dairy-free option, substitute coconut oil and non-dairy milk alternatives, adjusting consistency as needed.

Storage

Store the caramel apple cake covered in the refrigerator for up to 4 days. Before serving, let it come to room temperature for the best flavor and texture. If needed, gently warm slices in the microwave for 10-15 seconds to soften the caramel slightly.

How to Serve

A three-layer round cake on a wooden stand shows light brown cake layers with visible tiny pieces inside, each separated by a creamy white frosting and a glossy caramel filling with small fruit bits. The outside is covered in smooth white frosting with thick caramel sauce dripping down the side. A shiny caramel-coated round treat on a stick sits on top of the cake. Two slices of the cake are on white plates in front, showing the same layered structure, with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of apples in this cake?

Yes, you can use any apple variety you like. Tart apples like Granny Smith add a nice contrast to the sweetness, while sweeter apples like Gala or Fuji offer a softer, sweeter filling.

How do I prevent the cake from drying out?

Make sure not to overbake the cake and store it properly wrapped or covered in the refrigerator. Incorporating sour cream and buttermilk in the batter also helps keep the cake moist.