The caramel apple cake is the ultimate celebration of fall flavors — combining moist apple spice cake, rich salted caramel buttercream, and a show-stopping caramel-drizzled finish. This recipe layers warm spices with sweet apple notes, then elevates them with silky caramel for a dessert that’s both cozy and indulgent. Perfect for holiday gatherings, birthdays, or simply when you want a dessert that makes people swoon.
Table of Contents
Why This Caramel Apple Cake Is a Seasonal Favorite
This cake blends the comforting taste of homemade applesauce with cinnamon, nutmeg, and allspice, creating a moist and fragrant base. The salted caramel buttercream adds depth with its sweet-salty balance, while vanilla buttercream provides a creamy contrast. Finished with chopped almonds and a glossy caramel-dripped apple, it’s as stunning as it is delicious.
Key Ingredients and Their Roles
- All-Purpose Flour: Provides structure and stability to the cake.
- Baking Soda & Baking Powder: Leavening agents that ensure a light, fluffy texture.
- Kosher Salt: Balances sweetness and enhances flavor complexity.
- Cinnamon, Allspice, Nutmeg: Create a warm, aromatic spice profile.
- Unsalted Butter: Adds richness and tender crumb texture.
- Brown & White Sugar: Combine for sweetness and slight molasses depth.
- Eggs: Bind ingredients and contribute to structure.
- Unsweetened Applesauce: Infuses moisture and natural apple flavor.
- Granulated Sugar (for caramel): Forms the base of the salted caramel.
- Heavy Cream: Enriches the caramel and buttercream.
- Vanilla Extract: Rounds out flavors with warmth.
- Chopped Almonds: Add crunch and a nutty counterpoint.
Ingredient Swaps and Variations
- Nut-Free: Replace almonds with toffee bits or crushed pretzels for crunch.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Swap butter with plant-based alternatives and heavy cream with coconut cream.
- Extra Spice: Add ground ginger or cardamom for a twist.
Step-by-Step Baking Instructions
- Prep the Pans: Preheat oven to 350°F. Grease and line three 8-inch or four 6-inch pans.
- Mix Dry Ingredients: Whisk flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg.
- Cream Butter & Sugars: Beat until fluffy. Add eggs one at a time, mixing well.
- Incorporate Applesauce: Alternate dry mix with applesauce, starting and ending with dry. Batter will be thick.
- Bake: Divide evenly among pans, filling no more than 2/3 full. Bake 40–50 minutes or until a toothpick comes out clean. Cool completely.
- Make the Caramel: Heat sugar in a saucepan until melted and amber. Add butter, then cream, whisking constantly. Boil for 1 minute, remove from heat, and stir in salt. Cool completely.
- Prepare Buttercreams:
- Salted Caramel: Beat butter until light, add powdered sugar, vanilla, caramel, and salt.
- Vanilla: Beat butter, gradually add sugar, then milk, vanilla, and salt.
- Assemble: Layer cake with salted caramel buttercream. Crumb coat and chill. Frost with vanilla buttercream, garnish base with almonds, drip with caramel, and top with a caramel-dipped apple.
Tips for Perfect Results
- Don’t Rush the Caramel: Stir constantly to avoid burning.
- Check Doneness: Use a toothpick — it should come out mostly clean.
- Temperature Matters: Ensure caramel is room temperature before dripping.
- Chill Between Steps: Prevents sliding and melting.
Serving Suggestions and Variations
- Pairings: Serve with spiced chai, mulled cider, or coffee.
- Flavor Twists: Swap apple for pear sauce, or drizzle with chocolate-caramel for a richer finish.
- Make-Ahead: Cake layers freeze well for up to 2 months; caramel can be stored in the fridge for 2 weeks.
The Autumn Charm of Caramel Apple Cake
This caramel apple cake is more than just dessert — it’s a centerpiece that captures the heart of fall baking. The warmth of the spices, the sweetness of apples, and the luxurious salted caramel come together to create a cake worth savoring slowly, one luscious bite at a time.
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Conclusion
A caramel apple cake is the kind of dessert that makes an occasion feel special all on its own. With its layers of moist, spice-infused apple cake, rich salted caramel buttercream, and eye-catching caramel drip topped with a glossy caramel apple, it’s as much a feast for the eyes as it is for the palate. This cake doesn’t just deliver on flavor — it tells a story of autumn warmth, cozy gatherings, and indulgence that’s worth every bite. Whether you serve it at Thanksgiving, a fall birthday, or as the grand finale to a dinner party, it will leave your guests asking for seconds — and the recipe.
Frequently Asked Questions About Caramel Apple Cake
1. Can I use store-bought caramel instead of homemade?
Yes, store-bought caramel can be used for convenience. However, homemade caramel tends to have a richer depth of flavor and the perfect consistency for dripping and mixing into buttercream. If using store-bought, choose a high-quality brand you enjoy eating on its own.
2. How do I prevent the cake from becoming dry?
The applesauce in this recipe already adds plenty of moisture, but overbaking can still dry it out. Start checking for doneness at the minimum bake time and remove the cake as soon as a toothpick comes out mostly clean. Properly storing the cake in an airtight container also helps retain moisture.
3. Can this cake be made ahead of time?
Yes. Bake the cake layers up to two days in advance, wrap them tightly in plastic wrap, and store at room temperature. You can also freeze them for up to two months. The caramel and buttercream can be made ahead and refrigerated for two weeks — just bring them to room temperature and re-whip before use.
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Caramel Apple Cake
- Total Time: 2 hrs 20 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Caramel Apple Cake features ultra-moist apple spice layers infused with cinnamon, allspice, and nutmeg, paired with rich salted caramel buttercream, a vanilla buttercream finish, chopped almonds, and a stunning caramel-dipped apple topper. Perfect for fall gatherings and festive occasions.
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 large eggs, room temperature
- 3 1/2 cups (840ml) unsweetened applesauce
- 1 1/2 cups (300g) granulated sugar (for caramel)
- 9 tbsp (128g) unsalted butter, room temperature, cubed (for caramel)
- 3/4 cup (180ml) heavy whipping cream, room temperature (for caramel)
- 1 3/4 tsp kosher salt (for caramel)
- 1 cup (226g) unsalted butter, room temperature (for salted caramel buttercream)
- 4 cups (480g) powdered sugar
- 2 tsp vanilla extract
- 1/2 cup (120ml) homemade salted caramel
- 1/4 tsp kosher salt
- 1 cup (226g) unsalted butter, room temperature (for vanilla buttercream)
- 3 1/2 cups (420g) powdered sugar
- 2 tsp vanilla extract
- 2 tbsp whole milk or heavy cream, room temperature
- Pinch of salt
- 1 medium apple
- 1/2 cup chopped almonds
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch or four 6-inch cake pans with parchment paper.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg; set aside.
- Cream butter until light and fluffy, about 3 minutes. Add both sugars and beat for another 3 minutes. Add eggs one at a time, mixing well after each addition.
- On low speed, add flour mixture in three parts, alternating with applesauce, beginning and ending with flour. Mix until just combined; finish folding by hand.
- Divide batter evenly into pans (no more than 2/3 full). Bake for 40–50 minutes or until a toothpick comes out clean. Cool completely.
- For caramel, melt sugar in a saucepan over medium-high heat, stirring constantly until amber. Reduce heat, whisk in butter, then slowly whisk in cream. Boil 1 minute, remove from heat, stir in salt. Cool completely.
- For salted caramel buttercream, whip butter until fluffy. Add powdered sugar gradually, then vanilla, caramel, and salt. Mix until smooth.
- For vanilla buttercream, whip butter until light. Add powdered sugar gradually, then vanilla, milk, and salt. Mix until smooth.
- Assemble by layering cake with salted caramel buttercream. Crumb coat, chill 20 minutes, frost with vanilla buttercream, garnish base with almonds.
- Dip apple in caramel, chill to set. Drip cake with caramel, top with apple, and finish with additional almonds.
Notes
- Cake layers can be baked ahead and stored at room temperature for 2 days or frozen for up to 2 months.
- Homemade caramel can be refrigerated for 2 weeks; reheat before use.
- Buttercream can be made ahead and re-whipped before frosting.
- Ensure caramel is room temperature before dripping on cake.
- Prep Time: 1 hr 30 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 65g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 95g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
