Caramel Apple Cake Recipe (2024)

Spiced Apple Cake:

• ▢ 2 cups all-purpose flour
• ▢ 2 ½ teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon ground nutmeg
• ▢ 1 cup sugar
• ▢ 2 large eggs
• ▢ ½ cup avocado oil or other neutral or mild-flavored oil
• ▢ ½ cup milk
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 lb apples peeled, cored, and shredded (I use Cortland)
• ▢ ½ cup Caramel Sauce divided (store-bought or use this homemade recipe)

Caramel:

• ▢ ½ cup heavy cream
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 cup sugar
• ▢ 2 tablespoons water
• ▢ 6 tablespoons unsalted butter
• ▢ ⅛ teaspoon salt

Vanilla Cinnamon Frosting:

• ▢ 9 tablespoons unsalted butter room temperature (½ cup + 1 tablespoon)
• ▢ 1 ½ teaspoons pure vanilla extract
• ▢ ¾ teaspoon ground cinnamon
• ▢ ⅛ teaspoon salt
• ▢ ¾ pound powdered sugar
• ▢ 3 to 5 tablespoons milk

For the Cake:

• Preheat oven to 350F; butter and flour 2 (9-inch) round baking pans.

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In a large bowl, whisk together the sugar and eggs until light and fluffy, then whisk in the oil, milk, and vanilla. Gradually stir the dry ingredients into the wet, then fold in the shredded apple, being careful not to over-mix.

• Divide the batter between the 2 prepared pans, and bake until golden on top and a toothpick inserted inside comes out clean or with just a couple crumbs, about 20 to 24 minutes. Cool completely before assembling.

For the Carmel:

• In a small bowl, combine the cream and vanilla; set aside.

• Add the sugar and water to a medium-sized thick-bottomed pot; turn the heat on medium-high and cook until sugar is caramelized and amber in color. You can give the pot a swirl to help the water and sugar dissolve, but do not stir until about ⅔ of the sugar is melted. From that point on, gently stir constantly with a wooden spoon.

• Once the sugar turns amber-colored, carefully add the butter and salt, and stir to combine. Once the butter is melted, turn off the heat and carefully pour in the cream mixture, stirring until smooth.

• Cool completely before using or storing.

For the Frosting:

• Use a handheld electric beater to cream together the butter, vanilla, cinnamon, and salt.

• Alternate between beating in the powdered sugar and milk until all the powdered sugar is added and the buttercream is smooth and creamy.

To Assemble the Cake:

• Measure out 3 tablespoons from the ½ cup of caramel sauce; transfer to a small bowl and reserve for drizzling on top of the cake once it’s frosted.

• To assemble the cake, turn 1 cake out onto a cake stand. Spread on the remaining caramel sauce (other than the reserved 3 tablespoons), leaving a border of about ½-inch all around.

• Refrigerate 1 hour or until fully chilled, then carefully place the other cake on top.

• Frost the top and sides with Vanilla Cinnamon Frosting.

• Chill 1 hour before cutting and serving; wrap any leftovers in plastic wrap and store in the fridge for up to 1 week.

• This recipe makes 1 cake with 2 9-inch layers.
• This cake recipe was adapted from my recipe for Apple Crumb Cake.
• This caramel recipe was adapted from Simply Recipes’ recipe for Caramel Sauce.
• This caramel recipe makes about 1 ½ cups of caramel sauce, but you’ll only need ½ cup for this recipe.
• This caramel keeps well in the fridge for up to 2 weeks. Like any caramel sauce, it will harden after being refrigerated; to soften, you can gently warm it up in the microwave or on the stovetop.

Nutrition Facts

Caramel Apple Cake Recipe

Amount Per Serving

Calories 374Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 8g50%

Cholesterol 48mg16%

Sodium 149mg6%

Potassium 114mg3%

Carbohydrates 54g18%

Fiber 1g4%

Sugar 40g44%

Protein 2g4%

Vitamin A 404IU8%

Vitamin C 1mg1%

Calcium 48mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.