Caramel Apple Cake is a delightful treat that combines the sweetness of caramel with the warm flavors of spiced apples. This cake is wonderfully moist and bursting with flavor, making it perfect for any occasion, from cozy family gatherings to fall celebrations. Plus, it’s easy to make and can be customized with your favorite spices or additional toppings.
Recipe Information
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 512
Protein: 5g
Carbohydrates: 76g
Fat: 24g
Fiber: 2g
Sugar: 46g
Sodium: 380mg
Why Make Caramel Apple Cake
Caramel Apple Cake is not only a scrumptious dessert but also a versatile recipe that can impress your guests or bring a smile to your loved ones at home. The combination of spices and sweet, caramel drenched apples adds not only flavor but also a bit of warmth and nostalgia to your dessert table. This cake is perfect for those who enjoy the cozy essence of fall and want a delicious treat that stands out.
How to Make Caramel Apple Cake Step by Step
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
- 4 TBSP Unsalted butter (room temperature and cubed)
- 1/2 cup Heavy cream
- 1 tsp Salt
- 1/2 tsp Pure vanilla extract
- 3 Apples (gala)
- 3 TBSP Unsalted butter
- 1/3 cup Brown sugar (packed light or brown sugar)
- 1 tsp Ground cinnamon
- 1 TBSP Cornstarch
- 2 cups Unsalted butter (room temperature)
- 4 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- 1 TBSP Salted caramel
- 1 tsp Ground cinnamon
Directions
- First, preheat your oven to 350°F (175°C) and grease and flour your cake pans.
- In a large bowl, mix together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, pumpkin pie spice, and ground nutmeg. Set aside.
- In another bowl, whisk together the oil, brown sugar, white granulated sugar, and pure vanilla extract until smooth.
- Add the eggs one at a time to the wet ingredients, mixing well after each addition.
- Incorporate the sour cream and buttermilk, stirring until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Pour the batter into prepared cake pans and smooth the tops. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile, make the salted caramel by combining heavy cream, salt, and pure vanilla extract in a saucepan. Heat until just simmering, then set aside.
- For the apple pie filling, melt the butter in a skillet. Add diced apples, brown sugar, ground cinnamon, and cornstarch. Cook until the apples are slightly softened.
- Make the cinnamon caramel frosting by beating the unsalted butter until creamy, then gradually mix in the powdered sugar, salted caramel, and ground cinnamon until smooth.
- Once the cakes are baked and cooled, layer them with the apple pie filling and frosting, stacking each layer securely.
- Frost the sides and top of the cake with the cinnamon caramel frosting.
How to Serve Caramel Apple Cake
Caramel Apple Cake is delicious on its own but can be served with a side of whipped cream or vanilla ice cream for an extra indulgent dessert. It pairs well with a warm cup of spiced cider or a fresh autumn salad to contrast the cake’s sweetness. A drizzle of additional salted caramel sauce on top adds a delightful finishing touch!
How to Store Caramel Apple Cake
Store any leftover Caramel Apple Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, and it can stay fresh for up to a week. If you wish to freeze it, wrap the cake tightly in plastic wrap and then in aluminum foil; it can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Expert Tips for Cooking Caramel Apple Cake
- Ensure your ingredients are at room temperature for a better cake texture.
- Don’t overmix the batter to keep your cake light and fluffy.
- Use a toothpick to check for doneness; it’s better to slightly under-bake than over-bake.
- Experiment with different types of apples for varying flavors—Honeycrisp and Granny Smith also work well!
- Drizzle extra salted caramel on top for added decadence.
Delicious Variations of Caramel Apple Cake
- For a spicier version, add more ground ginger or cloves for a bolder flavor.
- Include chopped nuts, such as walnuts or pecans, in the apple filling for added crunch.
- A citrus twist can be added by incorporating lemon zest in the batter for a bright finish.
Caramel Apple Cake is a must-try for anyone who loves cozy, comforting desserts. Its rich flavors and simple preparation make it a go-to recipe for gatherings and special occasions. You’ll love how it fills your home with warmth and sweetness—perfect to share with friends and family. Prepare to delight your guests with this stunning dessert!
Caramel Apple Cake
Ingredients
Dry Ingredients
- 3.5 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1.5 tsp Ground ginger
- 1 tsp Pumpkin pie spice
- 0.25 tsp Ground nutmeg
Wet Ingredients
- 1 cup Oil (canola or vegetable)
- 1.25 cups Brown sugar (packed light or dark)
- 0.25 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 4 Large Eggs (room temperature)
- 0.5 cup Sour cream (room temperature)
- 1 cup Buttermilk (room temperature)
Caramel and Apple Filling
- 1 cup White granulated sugar
- 4 TBSP Unsalted butter (room temperature and cubed)
- 0.5 cup Heavy cream
- 1 tsp Salt
- 0.5 tsp Pure vanilla extract
- 3 Apples (gala)
- 3 TBSP Unsalted butter
- 0.33 cup Brown sugar (packed light or dark)
- 1 tsp Ground cinnamon
- 1 TBSP Cornstarch
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
Preparation
- First, preheat your oven to 350°F (175°C) and grease and flour your cake pans.
- In a large bowl, mix together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, pumpkin pie spice, and ground nutmeg. Set aside.
- In another bowl, whisk together the oil, brown sugar, white granulated sugar, and pure vanilla extract until smooth.
- Add the eggs one at a time to the wet ingredients, mixing well after each addition.
- Incorporate the sour cream and buttermilk, stirring until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
Baking
- Pour the batter into prepared cake pans and smooth the tops. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile, make the salted caramel by combining heavy cream, salt, and pure vanilla extract in a saucepan. Heat until just simmering, then set aside.
- For the apple filling, melt the butter in a skillet. Add diced apples, brown sugar, ground cinnamon, and cornstarch. Cook until the apples are slightly softened.
Frosting and Assembly
- Make the cinnamon caramel frosting by beating the unsalted butter until creamy, then gradually mix in the powdered sugar, salted caramel, and ground cinnamon until smooth.
- Once the cakes are baked and cooled, layer them with the apple pie filling and frosting, stacking each layer securely.
- Frost the sides and top of the cake with the cinnamon caramel frosting.
