Description
A rich and moist Caramel Apple Cake featuring a spiced cake base layered with warm apple pie filling and drizzled with homemade salted caramel. This indulgent dessert combines classic fall flavors of cinnamon, ginger, and nutmeg with creamy cinnamon caramel frosting, perfect for any special occasion or holiday gathering.
Ingredients
Scale
Spice Cake
- 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)
Salted Caramel
- 1 cup White granulated sugar
- 4 TBSP Unsalted butter (room temperature and cubed)
- 1/2 cup Heavy cream
- 1 tsp Salt
- 1/2 tsp Pure vanilla extract
Apple Pie Filling
- 3 Apples (gala)
- 3 TBSP Unsalted butter
- 1/3 cup Brown sugar (packed light or brown sugar)
- 1 tsp Ground cinnamon
- 1 TBSP Cornstarch
Cinnamon Caramel Frosting
- 2 cups Unsalted butter (room temperature)
- 4 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- 1 TBSP Salted caramel
- 1 tsp Ground cinnamon
Instructions
- Preheat Oven: Preheat the oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray to ensure easy cake removal.
- Prepare Dry Ingredients: In a medium bowl, sift the all-purpose flour. Add baking powder, baking soda, salt, ground cinnamon, ground ginger, pumpkin pie spice, and ground nutmeg. Stir to combine and set aside.
- Mix Wet Ingredients: In a large bowl, combine the oil, brown sugar, white sugar, vanilla extract, sour cream, eggs, and buttermilk. Mix until fully blended.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cakes: Divide the batter evenly into the three prepared cake pans. Bake in the preheated oven for 20-24 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Make Salted Caramel: In a medium saucepan over medium heat, pour in the white sugar. Heat while whisking until the sugar fully melts and turns amber in color (about 30 seconds). Immediately remove from heat.
- Add Butter and Cream: Mix in half of the unsalted butter cubes until combined, then add the rest of the butter. Warm the heavy cream in the microwave until hot but not boiling. Gradually add half the cream followed by the rest, stirring continuously. Add vanilla extract and salt.
- Thicken Caramel: Return the caramel mixture to heat and cook for 2 minutes while bubbling to thicken, then transfer to a container and let cool completely.
- Prepare Apple Pie Filling: Peel, core, and slice the gala apples. In a medium saucepan over medium heat, melt the unsalted butter. Add the apples, brown sugar, ground cinnamon, and cornstarch. Cook until the apples start to bubble and the mixture thickens, about 5 minutes. Cool completely before using.
- Make Cinnamon Caramel Frosting: In a large bowl, sift the powdered sugar. Using a mixer, beat the unsalted butter on high speed for 3 minutes until creamy. Gradually add the powdered sugar in two additions, mixing on low then high until combined.
- Add Flavor to Frosting: Mix in vanilla extract, salted caramel, and ground cinnamon. Beat on high speed until the frosting is smooth and creamy.
- Level Cake Layers: Use a serrated knife or cake leveler to trim the domes off the cooled cake layers to create even, flat surfaces.
- Assemble Cake: Place the first cake layer on the serving plate. Spread 3/4 cup of the cinnamon caramel frosting evenly over the layer. Pipe a border of frosting around the edge to contain the apple filling. Add half of the apple pie filling inside the border and drizzle with salted caramel.
- Add Second Layer: Place the second cake layer on top and repeat frosting, apple filling, and caramel drizzle as with the first layer.
- Top with Final Layer: Place the last cake layer with the bottom facing up. Fill any cracks with frosting, then smooth the entire cake with a cake scraper for a clean finish.
- Chill Cake and Frosting: Freeze the cake for 15 minutes, then refrigerate the remaining frosting to firm up slightly before applying the final coat.
- Final Frosting and Decoration: Apply the remaining frosting to cover the cake evenly. Freeze the cake again for 10 minutes to set the frosting.
- Decorate with Caramel Drizzle: Fill a piping bag with the cooled salted caramel. Pipe small drips over the edges and pour the remaining caramel on top for a beautiful finish.
- Optional Freezing: If adding any additional decorations, freeze the cake for another 10 minutes before topping to ensure everything sets properly.
Notes
- Ensure all dairy ingredients are at room temperature for better mixing and texture.
- Do not overmix the cake batter to keep the crumb tender and moist.
- Make the salted caramel ahead of time and let it cool completely before using to avoid melting the frosting.
- Using a serrated knife or cake leveler will help achieve perfectly flat cake layers for easy stacking.
- Freeze the cake between frosting stages to make frosting smoother and less likely to crumble.
- If you want a more intense caramel flavor in the frosting, you can add an extra tablespoon of salted caramel.
- Store the cake refrigerated and bring it to room temperature before serving for best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Caramel apple cake, spiced cake, apple pie filling, salted caramel, cinnamon caramel frosting, fall dessert, holiday cake
