Description
This Caramel Apple Cake is a delightful layered dessert perfect for those who love the cozy flavors of fall. It features a spiced cake infused with cinnamon, ginger, and pumpkin pie spice, layered with a rich salted caramel sauce, tender apple filling, and topped with a creamy cinnamon caramel frosting. The cake is perfectly moist, sweet, and balanced by tart apple slices and luscious caramel drizzles, making it an irresistible treat for any celebration or holiday gathering.
Ingredients
Scale
Dry 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
Wet Ingredients for Cake
- 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)
Salted Caramel Sauce
- 1 cup White granulated sugar
- 4 TBSP Unsalted butter (room temperature and cubed)
- 1/2 cup Heavy cream
- 1 tsp Salt
- 1/2 tsp Pure vanilla extract
Apple Pie Filling
- 3 Apples (Gala), peeled and sliced
- 3 TBSP Unsalted butter
- 1/3 cup Brown sugar (packed, light or dark)
- 1 tsp Ground cinnamon
- 1 TBSP Cornstarch
Cinnamon Caramel Frosting
- 2 cups Unsalted butter (room temperature)
- 4 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- 1 TBSP Salted caramel (prepared from above)
- 1 tsp Ground cinnamon
Instructions
- Prepare the Spice Cake Batter: Preheat your oven to 350°F and spray three 8-inch cake pans with nonstick baking spray. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, pumpkin pie spice, and nutmeg. In a large bowl, whisk together the oil, brown sugar, granulated sugar, vanilla, sour cream, eggs, and buttermilk. Gradually add the dry ingredients into the wet, mixing until just combined to avoid overmixing.
- Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake for 20-24 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Salted Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar by swirling the pan and whisking gently until all crystals dissolve. When the mixture turns amber in under 30 seconds, remove from heat. Immediately whisk in half the butter until combined, then the remaining butter. Warm the heavy cream in the microwave until warm and gradually whisk in half the cream, then the rest. Add vanilla and salt. Return to heat and cook for 2 minutes while bubbling to thicken. Transfer the caramel to a container and allow it to cool completely.
- Prepare the Apple Pie Filling: Peel and slice the apples. In a medium saucepan, melt butter over medium heat. Add apple slices, brown sugar, cinnamon, and cornstarch. Cook until apples begin to bubble and the mixture thickens, about 5 minutes. Cool completely before use.
- Make the Cinnamon Caramel Frosting: In a bowl, sift the powdered sugar. In a separate large bowl, beat the butter on high speed for 3 minutes until fluffy. Gradually add powdered sugar in two additions, mixing on low speed until combined after each addition. Add vanilla, cooled salted caramel, and cinnamon. Beat on high speed until the frosting is smooth and creamy.
- Assemble the Cake: Level the cake layers by removing the domed tops with a serrated knife or cake leveler for even stacking. Place the first cake layer on a serving plate and spread 3/4 cup of frosting evenly over it. Pipe a border of frosting around the edges to hold in the filling. Spread half of the cooled apple pie filling in the center and drizzle salted caramel over the apples. Repeat with the second cake layer.
- Complete the Assembly and Frosting: Place the last cake layer on top, upside down to create a flat surface. Pipe frosting into any cracks and use a cake scraper to smooth the frosting on all sides. Freeze the cake for 15 minutes while refrigerating leftover frosting to firm it up, then apply a final layer of frosting smoothly over the cake.
- Decoration and Final Touches: Freeze the cake for 10 minutes to set the frosting. Fill a piping bag with salted caramel sauce and pipe small drips around the edges. Pour remaining caramel over the top for a glossy finish. If adding decorations, freeze the cake for another 10 minutes beforehand to ensure firmness and ease of decorating.
Notes
- Ensure all wet ingredients, especially eggs, sour cream, and buttermilk, are at room temperature for better mixing and cake texture.
- Do not overmix the batter once dry ingredients are added; this keeps the cake tender and light.
- Make the salted caramel sauce ahead of time to allow it to cool and thicken properly.
- Peel the apples carefully to avoid making the filling bitter; Gala apples provide a nice balance of sweetness and tartness.
- Chill the frosting between layers to make it easier to work with and achieve smooth finishes.
- The cake layers can be wrapped and frozen after baking for up to 2 weeks, thaw before assembly.
- Use a serrated knife or cake leveler to level domed cake tops for even layering and professional presentation.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: caramel apple cake, spiced cake, caramel sauce, apple filling, layered cake, autumn dessert, cinnamon caramel frosting
