pple Butter Cake with Chocolate Frosting Recipe
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If you love the cozy flavors of fall wrapped up in a decadent dessert, the pple Butter Cake with Chocolate Frosting is an absolute must-try. This luscious cake blends tender, moist layers infused with apple butter and warm spices, while the rich chocolate frosting adds a velvety, fudgy contrast. Each bite bursts with comforting sweetness that’s perfectly balanced by subtle notes of caramel and cinnamon, making it a standout treat to share with friends or spoil yourself on a chilly afternoon. Once you discover the magic of this cake, it will quickly become one of your all-time favorites for every special occasion or simply when you crave something irresistibly delicious.

Ingredients You’ll Need
This pple Butter Cake with Chocolate Frosting relies on familiar ingredients, each playing an essential role in crafting its moist texture, deep flavors, and rich finish. From the warmth of cinnamon and the sweetness of apple butter to the smooth creaminess of chocolate and caramel, everything comes together beautifully.
- Salted butter (2 sticks, room temperature): Provides a creamy base and richness, ensuring a tender crumb.
- Granulated sugar (1 cup): Sweetens the cake while helping with the fluffy texture.
- Vanilla extract (1 tablespoon): Adds aromatic depth and highlights the apple flavors.
- Large eggs (3, room temperature): Bind ingredients and give structure to the cake layers.
- Apple butter (3/4 cup): Infuses moistness and that distinctive warm fruitiness.
- All-purpose flour (2 1/2 cups): The foundation for tender, sturdy cake layers.
- Baking powder (2 teaspoons): Helps the cake rise to light perfection.
- Baking soda (1/2 teaspoon): Works with acidic ingredients to lighten the crumb.
- Cinnamon (1-2 teaspoons): Sprinkles in cozy spice notes for warmth.
- Kosher salt (1/2 teaspoon): Balances sweetness and enhances flavors overall.
- Apple cider (1 1/2 cups): Brings natural fruit acidity and moisture that elevates the apple profile.
- Semi-sweet chocolate chips (1 1/2 cups): Melted to create a luscious, fudgy frosting.
- Sour cream (1 cup): Adds tang and creamy texture to the chocolate frosting.
- Espresso powder (1 teaspoon, optional): Boosts the chocolate’s richness without overpowering.
- Dark brown sugar (1 cup, packed): For the caramel-flavored icing that drapes the cake in sweetness.
- Milk or heavy cream (1/2 cup): Helps make the caramel icing glossy and pourable.
- Powdered sugar (2-3 cups): Sweetens and thickens the caramel icing to the perfect consistency.
How to Make pple Butter Cake with Chocolate Frosting
Step 1: Prepare Your Pans and Mix the Batter
Start by preheating your oven to 350° F and greasing two 8-inch cake pans. Line them with parchment paper for easy removal. Cream together the softened butter and granulated sugar until light and fluffy, which takes about 3 to 5 minutes on medium speed. This step is crucial for the cake’s airy texture. Then, add in vanilla extract and apple butter, mixing until velvety smooth. Beat in the eggs one at a time, ensuring each is fully combined before adding the next—this creates the perfect batter structure.
Step 2: Combine Dry Ingredients and Add Cider
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and kosher salt. Gradually add this dry mixture to your wet ingredients, alternating with the apple cider. Mixing these carefully just until combined helps keep the cake tender and moist. The apple cider adds a subtle tang that brightens the rich apple butter flavor throughout the cake layers.
Step 3: Bake the Cake Layers
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool for about 5 to 10 minutes. Run a knife around the edges to loosen, invert onto a plate, then flip right side up onto your serving cake platter to cool completely. This ensures your layers stay perfect for frosting.
Step 4: Make the Luscious Chocolate Frosting
Microwave the semi-sweet chocolate chips with a pinch of salt, stirring every 45 seconds, until melted and glossy. Stir in the sour cream and espresso powder gradually, stirring between additions until silky and smooth. Spread this rich frosting over the top of one cake layer, then place the second cake layer on top. Run a knife around the edges to clean up any stray frosting and chill the cake briefly to set.
Step 5: Prepare and Pour the Caramel Brown Sugar Icing
Combine the butter, packed brown sugar, and your choice of milk or cream in a saucepan over medium heat. Bring this mixture to a boil and cook for two minutes until the sugar dissolves completely. Add a pinch of salt for balance, then remove from heat. Transfer this hot caramel mixture to a mixer bowl and beat in powdered sugar and vanilla extract until you achieve a glossy, pourable icing. Pour this luxurious caramel icing over the chilled cake, spreading it to cover the sides as well. The frosting sets quickly, wrapping your cake in a shiny caramel embrace.
How to Serve pple Butter Cake with Chocolate Frosting

Garnishes
To elevate your pple Butter Cake with Chocolate Frosting, consider sprinkling a sprinkling of flaky sea salt or small shards of caramel candy on top. These touches add delightful texture contrasts and a little salty kick that beautifully complements the sweetness. Fresh apple slices dusted with cinnamon or a sprig of fresh thyme are also charming, adding a burst of color and subtle herbal notes.
Side Dishes
This cake shines as a centerpiece, but pairing it with simple whipped cream or a scoop of vanilla bean ice cream takes things to the next level. A warm cup of spiced cider or a robust coffee pairs wonderfully and rounds out the fall-inspired flavors perfectly. For a brunch setting, serving alongside lightly spiced roasted nuts or fresh fruit salad adds balance and freshness to each bite.
Creative Ways to Present
Try slicing the pple Butter Cake with Chocolate Frosting into petite squares for an elegant tea-time treat or in wedges for a casual family dessert. For gatherings, stack layers slightly offset and pipe additional chocolate frosting or caramel drizzle around the edges for a bakery-style presentation. Adding edible flowers or rustic apple chips along the cake’s perimeter creates a stunning visual and invites guests to dive in eagerly.
Make Ahead and Storage
Storing Leftovers
Leftover pple Butter Cake with Chocolate Frosting keeps beautifully wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator for up to 4 days. This not only preserves the moisture but also keeps the frosting luscious and fresh. Bring slices to room temperature before serving to revive the cake’s soft texture and unleash its rich flavors.
Freezing
This cake freezes really well if you want to prepare it ahead of time or save leftovers for later. Wrap the entire cake or individual slices securely in plastic wrap, then foil for an airtight seal. Freeze for up to 2 months. Thaw overnight in the fridge before allowing to come to room temperature for best results—this helps the frosting maintain its delightful creaminess without drying out the cake layers.
Reheating
If you prefer your cake slightly warmed, especially when served with ice cream or whipped cream, gently reheat individual slices in the microwave for 10 to 15 seconds. This brings out the aromatic spices and softens the buttercream just right without melting it completely. Be careful not to overheat, as it can cause the frosting to separate or the cake to dry.
FAQs
Can I substitute apple butter with regular apples or apple sauce?
While you can use applesauce in a pinch, apple butter provides a much richer, concentrated apple flavor and thicker texture which is key to the cake’s moist crumb and deep taste. Fresh apples won’t deliver the same smooth consistency or sweetness, so if possible, source good-quality apple butter for best results.
Is the espresso powder necessary for the chocolate frosting?
The espresso powder is optional but highly recommended as it intensifies the chocolate’s richness without adding a coffee flavor. If you don’t have it on hand, you can leave it out—the frosting will still be deliciously fudgy and smooth.
Can I make this cake gluten-free?
To make the pple Butter Cake with Chocolate Frosting gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure it contains xanthan gum or a similar binding agent. Baking time and texture may vary slightly, but the overall flavor will shine through beautifully.
What’s the best way to slice this layered cake?
Use a sharp serrated knife and wipe the blade clean between cuts to prevent the frosting from smearing. For the cleanest slices, chill the cake in the fridge for at least 30 minutes before slicing. This firms up the frosting and helps the cake hold its shape perfectly.
How long does this cake stay fresh at room temperature?
Due to the cream-based chocolate frosting and caramel icing, it’s best to keep the cake refrigerated and consume within 4 days. If kept at room temperature for more than a few hours, the frosting could soften too much, and the cake might dry out.
Final Thoughts
I cannot recommend the pple Butter Cake with Chocolate Frosting enough—it’s the kind of dessert that makes you feel cozy and special all at once. The perfect balance of spiced apple, creamy chocolate, and rich caramel icing creates such a comforting experience you’ll want to make it again and again. Next time you want to surprise your friends or family, this cake is exactly the sweet hug you’re looking to share. Give it a go and watch it become the star of your dessert table!
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Printpple Butter Cake with Chocolate Frosting Recipe
Old Fashioned Caramel Apple Butter Cake with Chocolate Frosting is a moist, fluffy vanilla cake infused with maple syrup, spiced apple cider, and apple butter. Each layer is generously frosted with a rich, fudgy chocolate frosting and topped with a glossy, caramel-infused brown sugar icing. This cake captures the essence of caramel apples with a perfect balance of apple, chocolate, and caramel flavors, making it a nostalgic and indulgent dessert perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake:
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- 3/4 cup apple butter
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1–2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups apple cider
- 1 1/2 cups semi sweet chocolate chips
- 1 cup sour cream
- 1 teaspoon espresso powder (optional)
Chocolate Frosting:
- 1 1/2 cups semi sweet chocolate chips (from cake ingredients)
- 1 cup sour cream (from cake ingredients)
- Pinch of salt
- 1 teaspoon espresso powder (optional, from cake ingredients)
Brown Sugar Caramel Icing:
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup packed dark brown sugar
- 1/2 cup milk or heavy cream
- 2–3 cups powdered sugar
- 1 tablespoon vanilla extract
- Pinch of salt
- Optional: caramel pieces and/or sea salt for topping
Instructions
- Prepare Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Butter two 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal after baking.
- Make Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the vanilla extract and apple butter, mixing until fully combined. Beat in the eggs one at a time, ensuring each is incorporated before adding the next. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and kosher salt. Gradually add the dry ingredients to the wet mixture while streaming in the apple cider, mixing just until combined to keep the batter light.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the cake is just set. Allow the cakes to cool in the pans for 5-10 minutes. Then, run a knife around the edges and invert each cake onto a plate, followed by flipping them right side up onto serving plates. Let them cool completely.
- Prepare Chocolate Frosting: Microwave the semi sweet chocolate chips with a pinch of salt in short 45-second intervals, stirring between, until fully melted and smooth. Stir in the sour cream a spoonful at a time along with optional espresso powder until the frosting is creamy and well combined. Spread this frosting over the top of one cake layer in a swirling motion.
- Assemble Cake Layers: Carefully place the second cake layer over the frosted first layer. Clean any excess frosting from the edges with a knife for a neat finish. Chill the assembled cake briefly while preparing the caramel icing.
- Make Brown Sugar Caramel Icing: In a medium saucepan, melt the butter with the dark brown sugar and milk or heavy cream over medium heat. Bring the mixture to a boil and cook for about 2 minutes until the sugar is fully dissolved. Remove from heat and add a pinch of salt. Transfer this warm caramel mixture to a mixing bowl and gradually beat in the powdered sugar and vanilla extract until the icing is glossy, smooth, and pourable.
- Finish the Cake: Pour the brown sugar caramel icing over the top of the chilled cake, spreading it evenly around the sides as well. The icing will quickly set as it cools. Optionally, garnish with caramel pieces and a sprinkle of sea salt for extra texture and flavor. Slice and enjoy your decadent caramel apple butter cake!
Notes
- If you prefer a stronger coffee flavor in the chocolate frosting, definitely add the espresso powder; it enhances the richness of the chocolate.
- Apple cider can be substituted with fresh apple juice if desired, but cider adds a lovely spiced note.
- The brown sugar caramel icing sets quickly, so pour and spread it promptly for the best finish.
- Ensure all cold ingredients like eggs and butter are brought to room temperature before mixing to achieve a smooth and even batter.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend, adjusting as needed.
- Store leftovers covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
Keywords: caramel apple cake, apple butter cake, chocolate frosting cake, caramel apple dessert, spiced apple cake