Introduction

This Caramel Apple Cake is a deliciously spiced dessert layered with tender apples and rich salted caramel frosting. Perfect for gatherings, its cozy flavors of cinnamon, ginger, and nutmeg pair beautifully with creamy frosting and sweet caramel drizzles.

A tall cake with three thick layers of brown sponge, each separated by a white cream layer with visible pieces of caramel and apple chunks. The outside is covered with smooth, light beige cream, dripping thick caramel sauce cascading down the sides. A round caramel-coated apple on a stick sits on top of the cake. Two slices of the cake are placed on white plates in the foreground, showing the same layers and caramel inside. The whole setup is on a wooden stand against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups All-purpose flour
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
2 tsp Ground cinnamon
1 1/2 tsp Ground ginger
1 tsp Pumpkin pie spice
1/4 tsp Ground nutmeg
1 cup Oil (canola or vegetable)
1 1/4 cup Brown sugar (packed light or dark)
1/4 cup White granulated sugar
1 tsp Pure vanilla extract
4 Large eggs (room temperature)
1/2 cup Sour cream (room temperature)
1 cup Buttermilk (room temperature)
1 cup White granulated sugar (for caramel)
4 TBSP Unsalted butter (room temperature and cubed; for caramel)
1/2 cup Heavy cream (for caramel)
1 tsp Salt (for caramel)
1/2 tsp Pure vanilla extract (for caramel)
3 Apples (gala)
3 TBSP Unsalted butter (for apple filling)
1/3 cup Brown sugar (packed light or dark; for apple filling)
1 tsp Ground cinnamon (for apple filling)
1 TBSP Cornstarch (for apple filling)
2 cups Unsalted butter (room temperature; for frosting)
4 cups Powdered sugar (sifted; for frosting)
1 tsp Pure vanilla extract (for frosting)
1 TBSP Salted caramel (for frosting)
1 tsp Ground cinnamon (for frosting)

Instructions

Step 1: Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray.
Step 2: In a medium bowl, sift the flour. Add the baking powder, baking soda, salt, cinnamon, ginger, pumpkin pie spice, and nutmeg. Set aside.
Step 3: In a large bowl, mix the oil, brown sugar, white sugar, vanilla, sour cream, eggs, and buttermilk until well combined.
Step 4: Add the dry ingredients to the wet ingredients and mix until just combined.
Step 5: Pour the cake batter evenly into the three prepared pans. Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Let the cakes rest in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: To make the salted caramel, heat the granulated sugar over medium heat in a saucepan, stirring with a whisk until all crystals melt and the sugar turns amber (about 30 seconds). Remove from heat immediately.
Step 8: Stir in half of the cubed butter until melted, then add the rest. Warm the heavy cream until warm and add half to the mixture, stirring well before adding the rest. Stir in vanilla and salt.
Step 9: Return the caramel to the heat and cook for 2 minutes while bubbling to thicken. Pour into a container and let cool completely.
Step 10: For the apple pie filling, peel and slice the apples. In a saucepan, melt the butter over medium heat, add apples, brown sugar, cinnamon, and cornstarch. Cook 5 minutes until the mixture thickens and the apples soften. Cool completely.
Step 11: To prepare the cinnamon caramel frosting, sift the powdered sugar into a large bowl. Beat the butter on high speed for 3 minutes until fluffy.
Step 12: Gradually add half the powdered sugar and mix on low to combine. Add the rest and mix again.
Step 13: Add vanilla, salted caramel, and cinnamon. Beat on high speed until creamy.
Step 14: Level the cake layers by slicing off their domes with a serrated knife or cake leveler.
Step 15: Place the first cake layer on a serving plate. Spread 3/4 cup of frosting evenly, then pipe a border of frosting along the edge. Add half the apple filling in the center, drizzle with salted caramel.
Step 16: Repeat with the second layer; top with the third cake layer, bottom side facing up. Fill any cracks with frosting and smooth the sides with a cake scraper.
Step 17: Chill the cake in the freezer for 15 minutes while refrigerating the remaining frosting to firm it up for easier spreading.
Step 18: Frost the entire cake with the remaining frosting. Freeze for 10 more minutes to set the frosting.
Step 19: Fill a piping bag with the cooled caramel sauce and pipe drip effects around the edges. Pour the remaining caramel over the top.
Step 20: If adding decorations, freeze the cake for 10 minutes before placing them to ensure the frosting is firm.

Tips & Variations

Use tart apples like Granny Smith for a tangier filling.
Let the caramel cool completely before using it in frosting or drizzling to prevent melting.
For an extra moist cake, substitute half the oil with applesauce.
Store frosting in the fridge while working on assembly to keep it firm and easy to manage.
Adjust the level of spices to your taste—add more cinnamon for warmth or omit pumpkin pie spice if unavailable.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to sit at room temperature for 30 minutes before serving for best flavor and texture. Leftover cake can be frozen wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

A three-layer cake stands on a wooden stand with a white marbled texture surface. Each cake layer is brown with a soft crumb texture, separated by white cream and a shiny caramel filling with small apple pieces visible inside. The whole cake is covered with smooth light beige cream with caramel sauce dripping down the sides, creating a glossy effect. On top of the cake sits a round caramel-coated cake pop with a stick inserted in the center. In the foreground, two slices of the cake are placed on brown plates on the white marbled surface, showing the same layers and fillings. The background is a soft beige color, softly lit to highlight the textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and keep refrigerated until ready to assemble.

What if I don’t have buttermilk?

You can make a simple substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.