1. Can I make this Caramel Apple Cake ahead of time?

Absolutely! The cake layers can be made ahead and stored in an airtight container at room temperature for up to two days. The buttercream and salted caramel can also be prepared ahead of time and stored in the refrigerator for up to two weeks. Just be sure to bring everything to room temperature before frosting and assembling the cake.

2. How do I get the perfect caramel drip effect?

To achieve the perfect drip effect, make sure your homemade salted caramel has cooled to room temperature. If it’s too thick, microwave it for 15-second intervals until it reaches the right consistency. For a smooth drip, test the caramel on the side of the cake before you begin drizzling it. If it doesn't drip as you'd like, heat it slightly in the microwave again.

3. Can I substitute the applesauce for fresh apples in this recipe?

While fresh apples can’t directly replace the applesauce in this recipe, you can make your own unsweetened applesauce by blending cooked apples. This homemade applesauce can then be used in the recipe, providing the same moisture and apple flavor.

4. Can I make this cake gluten-free or dairy-free?

Yes, you can make this Caramel Apple Cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. For a dairy-free version, use dairy-free butter and coconut cream for the salted caramel. Make sure to check the labels of your substitutes to ensure they are truly dairy-free.

Caramel Apple Cake – A Fall Favorite Recipe

Name: Caramel Apple Cake
Prep time: PT-487710H24M50S
Cook time: 50 min
Total time: PT-487710H24M50S
Cuisine: American
Ingredients: 3 1/2 cups (460g) all-purpose flour; 2 tsp baking soda; 1 tsp baking powder; 1 1/2 tsp kosher salt; 2 tsp cinnamon; 1 tsp allspice; 1 tsp nutmeg; 1 1/2 cups (339g) unsalted butter, room temperature; 1 cup (200g) packed brown sugar; 1 1/2 cups (300g) granulated white sugar; 2 eggs, room temperature; 3 1/2 cups (840ml) unsweetened applesauce; 1 1/2 cup (300g) granulated white sugar (for caramel); 9 Tbsp (128g) unsalted butter, room temperature (for caramel); 3/4 cup (180ml) heavy whipping cream (for caramel); 1 3/4 tsp kosher salt (for caramel); 1 cup (226g) unsalted butter, room temperature (for buttercream); 4 cups (480g) powdered sugar (for buttercream); 2 tsp vanilla extract (for buttercream); 1/2 cup (120ml) homemade salted caramel (for buttercream); 1/4 tsp kosher salt (for buttercream); 1 cup (226g) unsalted butter, room temperature (for vanilla buttercream); 3 1/2 cups (420g) powdered sugar (for vanilla buttercream); 2 tsp vanilla extract (for vanilla buttercream); 2 Tbsp whole milk or heavy whipping cream (for vanilla buttercream); Pinch of salt, or to taste (for vanilla buttercream); 1 medium apple (for decoration); 1/2 cup chopped almonds (for decoration)

Description

This Caramel Apple Cake is a perfect fall dessert featuring a moist apple spice cake layered with salted caramel buttercream and finished with a decadent caramel drizzle and fresh apple topping. It’s the ultimate treat for autumn, combining warm spices, rich caramel, and fresh apples for an irresistible flavor experience.

Ingredients

Scale

3 1/2 cups (460g) all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp kosher salt
2 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1 1/2 cups (339g) unsalted butter, room temperature
1 cup (200g) packed brown sugar
1 1/2 cups (300g) granulated white sugar
2 eggs, room temperature
3 1/2 cups (840ml) unsweetened applesauce
1 1/2 cup (300g) granulated white sugar (for caramel)
9 Tbsp (128g) unsalted butter, room temperature (for caramel)
3/4 cup (180ml) heavy whipping cream (for caramel)
1 3/4 tsp kosher salt (for caramel)
1 cup (226g) unsalted butter, room temperature (for buttercream)
4 cups (480g) powdered sugar (for buttercream)
2 tsp vanilla extract (for buttercream)
1/2 cup (120ml) homemade salted caramel (for buttercream)
1/4 tsp kosher salt (for buttercream)
1 cup (226g) unsalted butter, room temperature (for vanilla buttercream)
3 1/2 cups (420g) powdered sugar (for vanilla buttercream)
2 tsp vanilla extract (for vanilla buttercream)
2 Tbsp whole milk or heavy whipping cream (for vanilla buttercream)
Pinch of salt, or to taste (for vanilla buttercream)
1 medium apple (for decoration)
1/2 cup chopped almonds (for decoration)

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Instructions

Preheat the oven to 350ºF and prepare three 8-inch or four 6-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with parchment paper.
In a medium bowl, whisk together all of the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg) and set them aside.
In a stand mixer, cream the butter on high for about 3 minutes until light and fluffy. Add the brown and white sugars and continue to beat for another 3 minutes.
Add the eggs one at a time, mixing well after each addition. Turn the mixer to medium and beat for another minute.
Gradually add the dry ingredients in three parts, alternating with applesauce, starting and ending with the dry ingredients. Mix until just combined. The batter will be thick.
Divide the batter evenly between the prepared pans and bake for 40-50 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely before frosting.
For the salted caramel, heat the sugar over medium-high heat, stirring constantly until it melts into an amber-colored liquid. Reduce heat and add the butter, stirring until fully melted. Slowly add the cream and allow it to boil for one minute before removing it from heat. Stir in the salt. Let the caramel cool to room temperature before using.
To make the salted caramel buttercream, whip the butter in a stand mixer on high until light and fluffy. Gradually add powdered sugar and mix until fully combined. Add vanilla extract and salted caramel, then beat for 2 more minutes.
For the vanilla buttercream, cream the butter in a stand mixer until light and fluffy. Gradually add powdered sugar and mix until smooth. Add vanilla extract, milk, and a pinch of salt, and mix for another 2 minutes.
Frost the cooled apple spice cake with salted caramel buttercream, then crumb coat the cake and refrigerate for 20 minutes. After chilling, apply the vanilla buttercream and drizzle with cooled salted caramel.
Decorate the cake by topping with chopped almonds and a caramel-dipped apple for a beautiful presentation.

Notes

If the caramel is too thick for a drip, reheat it in the microwave for 15-second intervals to reach the perfect consistency.
The cake layers can be made ahead of time and stored in an airtight container for up to two days.
The homemade salted caramel can be made ahead and stored in the refrigerator for up to two weeks. Reheat it before using.
Both buttercream recipes can be made ahead and stored in the fridge for up to two weeks. Bring them to room temperature before frosting.

Prep Time: 1 hr 30 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 45g
Sodium: 200mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg