Caramel Apple Cake

5 from 12 votes

Caramel Apple Cake

Caramel Apple Cake has layers of moist, spiced vanilla cake filled with caramelized apples and a drizzle of salted caramel sauce. Pecans (optional!) add a nice crunch, and the whole cake is covered in swirls of brown butter cinnamon cream cheese frosting. Top with a salted caramel drip and candy apples for the ultimate fall cake!

Prep Time2

Cook Time45

Total Time2 45

Course: Dessert

Cuisine: Dessert

Keyword: Apple Cake, Caramel Apple Cake, Halloween Cake

Servings: plus slices

Author: Stephanie Simmons

Ingredients

Salted Caramel Sauce

1 cup granulated sugar 210 grams
6 tbsp salted butter, cubed 85 grams
1/2 cup + 1 tbsp heavy cream 135 grams
generous sprinkle flaky sea salt

For the Apple Filling

4 medium apples 5 & 1/2 cups, 775 grams, or 27 ounces diced. I used a mix of honeycrisp & golden delicious
1/4 cup salted butter, cubed 57 grams
1/2 cup brown sugar, packed 110 grams
1 and 1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp nutmeg
2 tbsp apple cider See substitute in notes below
2/3 cup chopped pecans optional

For the Cinnamon Vanilla Cake Layers

3 and 1/2 cups cake flour, spooned & leveled or weighed out 385 grams
3/4 tsp salt
1 and 1/2 tsp cinnamon
1/2 tsp nutmeg
pinch of ground cloves
1 tbsp baking powder
3/4 tsp baking soda
1/2 cup + 2 and 1/2 tbsp salted butter, softened at room temperature 148 grams
1/2 cup vegetable oil 108 grams
2 and 2/3 cups granulated sugar 560 grams
3 large eggs, at room temperature
1 large egg white, at room temperature use fresh, not boxed
1 tbsp + 1 tsp vanilla extract
3/4 cup full fat sour cream, at room temperature 180 grams
1 and 1/2 cups milk, at room temperature 360 grams

For the Brown Butter Cinnamon Frosting

2 and 1/2 cups salted butter, cubed 565 grams
8 ounces cream cheese, at room temperature 226 grams
6 to 7 cups powdered sugar Start with 6 cups, add more to taste - 690 to 805 grams
2 tbsp apple cider or heavy cream
1 tbsp vanilla extract
pinch of salt
3/4 tsp cinnamon plus more to taste - i always add more, but start light if you don't want a ton of cinnamon

For the Candy Apples (Optional)

3 medium apples
3 tbsp corn syrup 60 grams
1 cup granulated sugar 210 grams
1/4 cup water 60 grams
1/4 tsp cinnamon
4 wooden skewers or popsicle sticks

US Customary - Metric

Instructions

Make Caramel Sauce: Make the Salted Caramel Sauce according to my easy, 10-minute recipe (linked in the blue text). Let cool at room temp for 20 minutes or so, until thickened.
Make-Ahead Tip: This can be cooled at room temperature and stored in a jar in the refrigerator for up to 2 weeks.
1 cup granulated sugar , 6 tbsp salted butter, cubed, 1/2 cup + 1 tbsp heavy cream, generous sprinkle flaky sea salt
Make the Apple Filling: Rinse & peel your apples. Dice into bite size chunks. Add all the apple filling ingredients to a medium pan over medium high heat. Cook for 15 to 18 minutes, stirring lazily the whole time. If the liquid all dries up at any point, add a splash more cider or water to keep things saucy. Taste around 15 minutes and finish cooking once desired tenderness is reached. Transfer apple mixture to a medium bowl to cool (this can be done at room temp or in the fridge).
Make-Ahead Tip: This can be done up to 2 days ahead. Store in a jar in the fridge.
4 medium apples, 1/4 cup salted butter, cubed, 1/2 cup brown sugar, packed, 1 and 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/2 tsp nutmeg, 2 tbsp apple cider, 2/3 cup chopped pecans
Prep the Cake Pans: Prepare three 9-inch cake pans. Preheat your oven to 350℉. Rub shortening all over the inside of each pan, coating each evenly. Cut a round of parchment paper to fit inside each (tracing is the easiest way, or buying pre-cut rounds). Place this on top of the greased pan bottom, then grease over the parchment paper. Add a handful of flour, and tap the pan around to coat the inside with flour, tapping out any excess.
Make the Cake Batter: In a medium bowl, whisk together the dry ingredients – flour, baking powder, baking soda, spices, and salt.
In a large bowl, cream the softened butter with a hand mixer for about 30 seconds, until creamy. Add the vegetable oil and cream together with the butter for 1 minute. Add the sugar and beat on high speed for 2 full minutes. The mixture will be fluffy. Add two eggs, and beat on medium high speed for 45 seconds. Repeat with the third egg and the egg white. Add the sour cream and vanilla and mix on medium low speed until just combined.
Add half of the dry ingredients with the mixer running on low speed. Add the milk with a few streaks of flour remaining, then when the milk is almost mixed in, add the remaining dry ingredients. When just a few streaks of flour remain, turn off the mixer and use a spatula to make sure everything is combined – don't over mix!
3 and 1/2 cups cake flour, spooned & leveled or weighed out , 3/4 tsp salt, 1 and 1/2 tsp cinnamon, 1/2 tsp nutmeg, pinch of ground cloves, 1 tbsp baking powder, 3/4 tsp baking soda, 1/2 cup + 2 and 1/2 tbsp salted butter, softened at room temperature , 1/2 cup vegetable oil, 2 and 2/3 cups granulated sugar , 3 large eggs, at room temperature , 1 large egg white, at room temperature , 1 tbsp + 1 tsp vanilla extract , 3/4 cup full fat sour cream, at room temperature , 1 and 1/2 cups milk, at room temperature
Bake the Cakes: Divide batter evenly between the pans. (You can eyeball this or use a kitchen scale.) Bake the cakes, the first two pans together, and then the 3rd cake pan on its own after the first two are done. This will ensure the most even bake. Bake the cakes in your preheated oven for 19-24 minutes. A toothpick inserted into the center will pull out moist crumbs and the cakes shouldn't jiggle in the center when you move the pan.
Let cakes cool in the pans on a wire rack for 10 minutes. Then, invert onto cooling racks to cool completely before frosting and assembling. Remember to peel off the parchment rounds.
Make the Brown Butter Frosting: Brown the butter by melting the butter in a large pan over medium heat, then continue cooking, stirring lazily, until the butter becomes foamy and golden. This takes about 5 minutes. Let cool to room temperature before using (speed this up in the fridge or freezer).
Cream the liquid browned butter and cream cheese together in a large mixing bowl. Ad the powdered sugar, 2 cups at a time, mixing between each addition, using the apple cider or heavy cream to help it come together. Add the last 1/2 cup to taste. Add the vanilla, cinnamon, and salt, and mix until just combined.
Note: If your frosting becomes weepy at any time, pop it into the fridge or freezer to firm it back up a bit.
Make-Ahead Tip: Brown Butter can be made up to 2 weeks ahead. Store in fridge. Let come to room temp before using as you would regular butter. in this case, mix in the cream cheese last when making the frosting. Frosting can be made 1 day ahead and covered & chilled in the fridge. Let it come to room temperature for 10-15 minutes before using, and re-mix with your mixer to get it to a spreadable consistency again.
2 and 1/2 cups salted butter, cubed, 6 to 7 cups powdered sugar , 2 tbsp apple cider, 1 tbsp vanilla extract , pinch of salt, 3/4 tsp cinnamon, 8 ounces cream cheese, at room temperature
Assemble the Cake: Place the first cake layer on a cake stand protected with wax paper strips, or a turntable. (A turntable is the easiest!) Use 1 and 1/3 cup of frosting to top the first layer, spreading it evenly with an offset spatula. Pipe a border of frosting around the cake layer and fill with 3/4 cup of apple filling (194 grams). Add a drizzle of salted caramel sauce, and a handful of nuts (if using - about 1/3 cup). Place the second cake layer on top and chill for 5-10 minutes to set things so the layers don't slide around. Repeat with the second layer. Add the final layer and give the cake a thin layer of frosting on top and on the sides.
Use a cake scraper to smooth out and remove excess frosting. This is your crumb coat, so don't fret if it isn't perfect. Pop the cake in the fridge for 30 minutes to set the frosting. Then, apply the remaining frosting, using the cake scraper to smooth the top and sides of the cake. Chill the entire cake in the fridge for 30 minutes, or until the frosting is set before covering it (with plastic wrap or a cake lid) or serving it.
Tip: If your frosting is getting too soft at any point from sitting out, pop it back in the fridge for a bit to firm back up.
Make Candy Apples: This step is optional, but packs a big decorative punch! Stick the skewers into your apples. Line a baking sheet with parchment paper and spray with nonstick spray. Add the corn syrup, sugar, water, and cinnamon to a medium pot over medium heat. Stir until combined, and bring to a boil. Once boiling, stop stirring. Use a candy thermometer to keep an eye on the mixture - it needs to reach 300 degrees F, or hard crack stage. This will take 5-8 minutes or so. Once it's there, Remove the pot from the heat and let it rest for a few minutes so the bubbles disappear. Dip the apples in this sugar syrup and place on the prepared cookie sheet. Once candy has hardened & cooled, you can add them to your cake! Try using small acryllic discs to protect the top of your cake.
3 medium apples, 3 tbsp corn syrup, 1 cup granulated sugar , 1/4 cup water, 1/4 tsp cinnamon, 4 wooden skewers or popsicle sticks
Serve + Store: Serve the cake once it's chilled as directed above. Slice into as many slices as desired! Store leftovers, tightly covered, in the fridge for 2-3 days. The cake will naturally start to dry out a bit once it's been cut and put back in the fridge, so just be sure to seal and store it tightly.

Notes

Apple Cider: If you don't have cider for the apple filling, use 2 tbsp water and 1 tsp lemon juice.

Nutrition