Caramel Apple Cake Recipe

Introduction

This Caramel Apple Cake is a deliciously spiced treat packed with tender apple pieces and topped with creamy cinnamon frosting and rich homemade caramel. Perfect for fall gatherings or any time you crave a cozy, comforting dessert.

Ingredients

• For the Cake:
• 3 cups all-purpose flour (360g)
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon grated nutmeg
• 1½ cups granulated sugar (300g)
• ½ cup packed light brown sugar (110g)
• 1 cup vegetable oil (240ml)
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 cups chopped apples (about 3 small apples, peeled, cored, and cut into ¼-inch pieces / 400g)
• For the Caramel Topping:
• ½ cup packed light brown sugar (110g)
• 2 tablespoons unsalted butter, softened
• ¼ cup heavy cream (120ml)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• For the Frosting:
• ¾ cup unsalted butter, softened (170g)
• ½ teaspoon cinnamon
• 1 pound powdered sugar (450g)
• ⅓ cup heavy cream (80ml)
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F. Grease three 6-inch cake pans and line the bottoms with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, cinnamon, salt, nutmeg, baking powder, and baking soda.
3. Step 3: In a medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir until almost combined. Add the chopped apples and stir until evenly distributed and no dry flour remains. The batter will be thick.
5. Step 5: Divide the batter evenly among the prepared pans and spread to an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
7. Step 7: For the caramel topping, combine brown sugar, heavy cream, and butter in a medium saucepan over medium heat. Bring to a boil, stirring occasionally, and boil about 1 minute until the caramel reaches 230°F. Remove from heat and whisk in vanilla and salt. Allow to cool completely.
8. Step 8: For the frosting, beat softened butter and cinnamon until creamy using a hand or stand mixer.
9. Step 9: Gradually add powdered sugar ½ cup at a time, alternating with small amounts of heavy cream. Scrape the bowl occasionally to mix well.
10. Step 10: Add vanilla extract and beat on medium speed until fluffy, about 1 minute.
11. Step 11: To assemble, place one cake layer on a plate. Spread ½ cup frosting over the top and drizzle with 1 tablespoon caramel sauce.
12. Step 12: Repeat with the second layer. Place the final cake layer on top and spread the remaining frosting over the top and sides of the cake.
13. Step 13: Chill the assembled cake for 30 minutes to set the frosting.
14. Step 14: Spread remaining caramel over the top, letting it drip down the sides if desired. Refrigerate for at least 10 minutes before serving.

Tips & Variations

• Weigh the flour for best accuracy; spoon and level if you don’t have a scale.
• To keep cakes flat, avoid over-mixing and consider leveling layers after baking.
• Add up to ½ teaspoon each of ground ginger, allspice, and cardamom for extra warmth and depth.
• Use browned butter in the frosting for a nutty flavor—just cool it before mixing.
• Stir 3 tablespoons of caramel sauce into the frosting for a richer caramel flavor.
• Use leftover caramel to drizzle over ice cream or coffee.

Storage

Store the cake covered in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best texture. Reheat slices slightly in the microwave if desired, but avoid prolonged heating to keep the frosting intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in larger pans?

Yes, but baking times will vary. Use three 8-inch pans and check for doneness starting around 30 minutes.

Can I substitute the vegetable oil?

Light-tasting oils like canola or sunflower oil can be used. Avoid olive oil as it may affect the cake’s flavor.

Caramel Apple Cake Recipe

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★★★★★

4.7 from 50 reviews

This Caramel Apple Cake is a moist, warmly spiced dessert featuring tender apple pieces baked into a cinnamon-nutmeg infused batter. Topped with a luscious cinnamon buttercream frosting and a rich homemade caramel sauce, this cake beautifully combines the flavors of fall in a delightful layered treat perfect for any occasion.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 3 cups all-purpose flour (360g)
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon grated nutmeg
• 1½ cups granulated sugar (300g)
• ½ cup packed light brown sugar (110g)
• 1 cup vegetable oil (240ml)
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 cups chopped apples, peeled, cored, and cut into ¼-inch pieces (about 3 small apples/400g)

For the Caramel Topping:

• ½ cup packed light brown sugar (110g)
• 2 tablespoons unsalted butter, softened
• ¼ cup heavy cream (120ml)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Frosting:

• ¾ cup unsalted butter, softened (170g)
• ½ teaspoon cinnamon
• 1 pound powdered sugar (450g)
• ⅓ cup heavy cream (80ml)
• 2 teaspoons vanilla extract

Instructions

1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease three 6-inch round cake pans and line their bottoms with parchment paper to prevent sticking. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the spices and leavening agents. In a separate medium bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract, whisking until smooth and well blended. Pour the wet ingredients into the dry mixture and gently stir until just combined. Fold in the chopped apples carefully to integrate them without overmixing the batter.
2. Bake the Cakes: Divide the thick batter evenly among the three prepared pans and spread it out smoothly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them onto wire racks to cool completely.
3. Make the Caramel Sauce: In a medium saucepan over medium heat, combine the brown sugar, softened butter, and heavy cream. Stir occasionally as the mixture comes to a boil. Continue boiling gently for about 1 minute until the caramel reaches 230°F (soft ball stage). Remove the pan from heat and whisk in the vanilla extract and salt. Allow the caramel sauce to cool completely to thicken before using.
4. Prepare the Frosting: Using an electric mixer or stand mixer fitted with the paddle attachment, beat the softened butter and cinnamon on medium speed until creamy and smooth, about 30 seconds. Reduce speed to low and gradually add powdered sugar, about half a cup at a time, alternating with small amounts of heavy cream. Scrape down the sides of the bowl as needed. Once all sugar and cream are incorporated, add vanilla extract and beat at medium speed for about 1 minute until the frosting is light and fluffy.
5. Assemble the Cake: Place the first cake layer on a cake stand or serving plate. Spread approximately ½ cup of frosting evenly over the top, then drizzle with 1 tablespoon of caramel sauce. Repeat with the second layer. Place the final cake layer on top and frost the entire cake with the remaining frosting, covering the top and sides evenly. Chill the cake for 30 minutes to set the frosting.
6. Finish with Caramel Drizzle: Spread the cooled caramel sauce generously over the top of the chilled cake, allowing it to gently drip down the sides if desired. Refrigerate the cake for at least 10 minutes to let the caramel set before serving. Keep the cake covered in the refrigerator and consume within 5 days for the best freshness.

Notes

• Use a kitchen scale to measure flour accurately. If unavailable, fluff the flour, spoon into the measuring cup, and level with a knife.
• To achieve even, flat cake layers, follow techniques for leveling cakes when baking.
• Do not over-mix the batter to avoid tough cakes caused by gluten overdevelopment.
• Enhance the spice profile by adding up to ½ teaspoon each of ground ginger, allspice, and cardamom if desired.
• For extra flavor in the frosting, consider using browned butter by following specific browning and cooling instructions.
• Incorporate up to 3 tablespoons of caramel sauce into the frosting to intensify the caramel flavor.
• Leftover caramel sauce can be served with cake slices, drizzled over vanilla ice cream, or stirred into coffee for added sweetness.

Keywords: caramel apple cake, apple cake, caramel topping, cinnamon frosting, autumn dessert, layered cake, homemade caramel sauce