Introduction

This Caramel Apple Cake is a perfect blend of tender spiced apple cake topped with rich caramel buttercream. The homemade salted caramel adds a luxurious touch, making it an irresistible dessert for any occasion.

Caramel Apple Cake with Salted Caramel Buttercream Recipe - Recipe Image

Ingredients

90 g granulated sugar
1 tbsp water
25 g butter
100 g heavy cream
Pinch of salt
240 g all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground all spice
100 g granulated sugar
100 g dark brown sugar
200 g apples (grated)
110 g vegetable oil (room temperature)
2 eggs (room temperature)
140 g sour cream (14-18% room temperature)
1 tsp vanilla extract
100 g butter (room temperature)
165 g powdered sugar
2-3 tsp caramel
1 tsp vanilla extract

Instructions

Step 1: In a medium saucepan, combine granulated sugar and water, stirring until all sugar is wet. Flatten into an even layer. Melt over medium/high heat until golden brown, stirring occasionally to ensure even melting.
Step 2: Reduce heat to medium, stir in butter until melted. Gradually add heavy cream, stirring constantly and carefully as the mixture will bubble up. Continue stirring until combined.
Step 3: Turn off heat, add a pinch of salt and stir. Transfer caramel to a shallow bowl and chill in the fridge until it reaches room temperature (about 30-60 minutes).
Step 4: Preheat oven to 170ºC/340ºF (conventional). Line a 22×22 cm square baking pan with parchment paper.
Step 5: Grate apples and set aside.
Step 6: Sift together flour, baking powder, baking soda, salt, cinnamon, and all spice in a large bowl. Stir to combine.
Step 7: In another bowl, whisk together granulated sugar, dark brown sugar, vegetable oil, eggs, sour cream, and vanilla extract until smooth.
Step 8: Pour the wet ingredients into the dry mixture. Add grated apples and gently stir until fully combined with no flour lumps.
Step 9: Pour batter into prepared pan. Bake for 40-45 minutes or until a tester inserted in the center comes out clean.
Step 10: After baking, let the cake cool in the pan for 10 minutes. Then carefully remove it from the pan and cool completely on a wire rack.
Step 11: For the buttercream, sift powdered sugar and set aside. Beat butter in a mixer on medium/high speed for 4 minutes until creamy, scraping the bowl and mixing an additional 2 minutes.
Step 12: Add powdered sugar, vanilla extract, and caramel in two parts, mixing well after each addition. Scrape sides and mix on low speed for 1 minute more.
Step 13: Place the cooled cake on a serving dish. Spread the caramel buttercream evenly on top. Drizzle additional caramel and swirl it into the buttercream with a spoon or spatula.

Tips & Variations

For extra texture, fold in chopped walnuts or pecans into the cake batter before baking.
If you prefer a less sweet frosting, reduce the powdered sugar by 20 grams.
Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
Make the salted caramel a day ahead to save time and deepen the flavors.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Leftover salted caramel can be kept in an airtight container in the fridge for up to one month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel instead of making my own?

Yes, store-bought caramel can be used for convenience, but homemade salted caramel provides a richer flavor and creamier texture that enhances the cake.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If batter sticks to it, continue baking a few more minutes.

Caramel Apple Cake with Salted Caramel Buttercream Recipe

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★★★★★

4.7 from 138 reviews

Delight in this luscious Caramel Apple Cake featuring a moist apple-infused batter baked to perfection and topped with a rich caramel buttercream. The recipe combines freshly grated apples with warm spices, complemented by a homemade salted caramel sauce that adds a perfect balance of sweetness and depth. This cake is a comforting treat ideal for autumn gatherings or any special occasion.

Author: Lena
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 9 servings (22×22 cm square cake) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Salted Caramel

90 g granulated sugar
1 tbsp water
25 g butter
100 g heavy cream
Pinch of salt

Apple Cake

240 g all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground allspice
100 g granulated sugar
100 g dark brown sugar
200 g apples, grated
110 g vegetable oil (room temperature)
2 eggs (room temperature)
140 g sour cream (14-18%, room temperature)
1 tsp vanilla extract

Caramel Buttercream

100 g butter (room temperature)
165 g powdered sugar
2–3 tsp caramel (from salted caramel sauce)
1 tsp vanilla extract

Instructions

Make the Salted Caramel: In a medium saucepan, combine granulated sugar and water, stirring to wet all sugar evenly. Flatten it to ensure even melting. Heat over medium-high until the sugar turns golden brown, stirring occasionally to melt uniformly.
Incorporate Butter and Cream: Reduce heat to medium and stir in butter until melted. Gradually add heavy cream in increments, stirring constantly as it bubbles vigorously. Continue stirring until smooth and slightly thickened.
Finish Caramel Sauce: Remove from heat, stir in a pinch of salt, then transfer to a shallow bowl to cool. Refrigerate for 30-60 minutes until it reaches room temperature.
Prepare Cake Pan and Oven: Preheat oven to 170ºC (340ºF) conventional. Line a 22×22 cm square baking pan with parchment paper.
Prepare Apples: Grate the apples and set aside.
Mix Dry Ingredients: In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and allspice. Stir to combine.
Mix Wet Ingredients: In another bowl, whisk together granulated sugar, dark brown sugar, vegetable oil, eggs, sour cream, and vanilla extract until fully combined.
Combine Mixtures: Pour wet mixture into dry ingredients, add grated apples, and gently fold until the batter is smooth with no flour lumps.
Bake the Cake: Transfer batter to the prepared pan and bake for 40-45 minutes, or until a cake tester inserted in the center comes out clean.
Cool the Cake: After baking, let the cake rest in the pan for 10 minutes, then carefully remove it onto a cooling rack to cool completely.
Prepare Buttercream: Sift powdered sugar and set aside. Beat butter using a stand or hand mixer on medium-high for 4 minutes until creamy. Scrape down the bowl sides and continue mixing for 2 more minutes.
Add Sugar, Vanilla, and Caramel: Add powdered sugar, vanilla extract, and caramel sauce in two additions, whipping well after each addition until the buttercream is smooth and fluffy.
Final Mix: Scrape sides of the bowl again and mix on low speed for 1 minute to incorporate thoroughly.
Assemble Cake: Place cooled cake on a serving dish and spread the caramel buttercream evenly over the top. Drizzle additional caramel sauce and swirl gently with a spatula for decoration.
Storage Tip: Store any leftover caramel sauce in an airtight container in the refrigerator for up to one month.

Notes

Use room temperature eggs, oil, and sour cream for a smoother batter.
Grate apples finely for even distribution in the cake batter.
Be cautious when making caramel as the mixture will bubble and can cause burns.
Line the cake pan with parchment paper to avoid sticking and facilitate easy removal.
The cake tester method ensures the cake is perfectly baked without overbaking.
Buttercream consistency can be adjusted by varying caramel amount slightly.
Refrigerate leftover caramel in an airtight container for up to 1 month.

Keywords: caramel apple cake, apple cake, caramel buttercream, homemade caramel sauce, fall dessert, spiced cake