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Caramel Apple Cake Recipe

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★★★★★

4.1 from 27 reviews

This Caramel Apple Cake is a deliciously spiced layered cake featuring moist autumn-flavored cake layers, a luscious apple pie filling, and rich salted caramel frosting. Perfect for fall celebrations or any special occasion, this recipe combines warm spices, tender apple slices, and creamy caramel that will delight your taste buds.

Ingredients

Scale

Dry 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

Wet Ingredients for Cake

  • 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), peeled and sliced
  • 3 TBSP Unsalted butter
  • 1/3 cup Brown sugar (packed light or dark)
  • 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

  1. Spice Cake Preparation: Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans by spraying them with baking nonstick spray to prevent sticking.
  2. Dry Ingredient Mixing: In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, pumpkin pie spice, and nutmeg. Set this mixture aside.
  3. Wet Ingredient Mixing: In a large bowl, whisk together the oil, brown sugar, white sugar, vanilla extract, sour cream, eggs, and buttermilk until well combined.
  4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients and mix gently until just combined—avoid overmixing to keep the cake tender.
  5. Bake the Cake Layers: Evenly pour the batter into the three prepared pans. Bake for 20-24 minutes or until a toothpick inserted in the middle comes out clean.
  6. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before assembling.
  7. Prepare Salted Caramel: In a medium saucepan over medium heat, melt the white sugar while whisking continuously until it turns an amber color (less than 30 seconds). Remove from heat immediately.
  8. Add Butter and Cream: Stir in half the butter until melted, then the remaining butter. Warm the heavy cream and add it in two parts, mixing between additions. Stir in vanilla extract and salt.
  9. Thicken Caramel: Return the pan to medium heat and cook for 2 minutes while bubbling to thicken. Then transfer to a container to cool completely.
  10. Make Apple Pie Filling: In a saucepan, melt butter over medium heat. Add peeled and sliced apples, brown sugar, cinnamon, and cornstarch. Cook and stir for about 5 minutes until the mixture thickens and the apples start to bubble. Let cool completely.
  11. Prepare Cinnamon Caramel Frosting: In a large bowl, sift powdered sugar. In a separate bowl, beat butter on high speed for 3 minutes until fluffy.
  12. Mix Frosting Ingredients: Add half the powdered sugar to the butter and mix on low speed until combined, then add the rest and mix well. Add vanilla extract, salted caramel, and cinnamon, then beat on high speed until creamy.
  13. Level Cake Layers: Use a serrated knife or cake leveler to trim the domed tops off each cake layer so they are flat and even.
  14. Assemble Layers with Filling: Place the first cake layer on your serving plate. Spread 3/4 cup of frosting over it, pipe a border around the edge, and spread half of the apple pie filling inside the border. Drizzle salted caramel atop the apple layer.
  15. Repeat for Second Layer: Add the second cake layer, repeating the frosting, border, apple filling, and caramel drizzle steps.
  16. Add Final Cake Layer: Place the last cake layer with its bottom facing up. Fill any cracks with frosting and smooth the exterior using a cake scraper.
  17. Chill for Frosting Stability: Freeze the cake for 15 minutes to firm up the cake, and refrigerate the remaining frosting to keep it firm for final application.
  18. Final Frosting: Frost the rest of the cake smoothly and then freeze for 10 minutes to set the frosting.
  19. Decorate with Caramel Drip: Fill a piping bag with the cooled salted caramel. Pipe small drips around the cake edges and pour the rest on top for a decorative caramel finish.
  20. Cooling Before Decorating: If adding additional decorations, freeze the cake for another 10 minutes before topping to ensure the frosting is firm enough to hold decorations.

Notes

  • Ensure all wet ingredients like eggs, sour cream, and buttermilk are at room temperature for better cake texture.
  • Be cautious while making caramel; sugar heats quickly and can burn if left unattended.
  • Allow the cake layers and fillings to cool completely before assembling to prevent melting the frosting.
  • Sifting powdered sugar ensures a lump-free frosting for a smooth finish.
  • Freezing the cake layers briefly before final frosting helps achieve a professional smooth finish and prevents frosting from becoming too soft.
  • This cake keeps well refrigerated for up to 3 days and can be frozen for longer storage.

Keywords: Caramel apple cake, spiced cake, salted caramel frosting, apple pie filling, autumn dessert

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