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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare Cake Pan and Oven: Preheat oven to 170ºC (340ºF) conventional. Line a 22×22 cm square baking pan with parchment paper.
  5. Prepare Apples: Grate the apples and set aside.
  6. Mix Dry Ingredients: In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and allspice. Stir to combine.
  7. Mix Wet Ingredients: In another bowl, whisk together granulated sugar, dark brown sugar, vegetable oil, eggs, sour cream, and vanilla extract until fully combined.
  8. Combine Mixtures: Pour wet mixture into dry ingredients, add grated apples, and gently fold until the batter is smooth with no flour lumps.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Final Mix: Scrape sides of the bowl again and mix on low speed for 1 minute to incorporate thoroughly.
  14. 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.
  15. 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

Find it online: https://cheflenacooks.com/caramel-apple-cake-with-salted-caramel-buttercream-recipe/