Caramel Apple Layer Cake
Love caramel and apples? This cake is just for you! It’s sweet, fun, and perfect for any time.
The cake is soft and full of yummy cinnamon apples. It’s topped with rich, gooey caramel that makes every bite amazing.
You don’t need to be an expert baker. This easy recipe will help you make a beautiful cake everyone will love!
Ready to bake? Let’s get started and enjoy this tasty Caramel Apple Layer Cake together!
Why You’ll Love This Recipe
- Perfect for Fall: The flavors of apple and caramel are timeless, especially when paired together in a cake.
- Moist & Flavorful: The apple cake layers are so tender and flavorful, thanks to Granny Smith apples and a mix of spices.
- Decadent Caramel Frosting: The homemade caramel sauce adds a rich sweetness to the buttercream, making each bite irresistible.
- Ideal for Celebrations: Whether it’s a birthday, Thanksgiving, or any special occasion, this cake is a showstopper.
- Made From Scratch: From the caramel sauce to the apple cake layers, everything is homemade, so you know it’s going to taste amazing.
Required Kitchen Tools
- Stand Mixer or Hand Mixer: For making the cake batter and buttercream.
- 9-inch Cake Pans: For baking the cake layers.
- Saucepan: For making the caramel sauce.
- Spatula & Whisk: For stirring and mixing ingredients.
- Cooling Racks: To cool the cake layers evenly.
- Piping Bags (optional): For decorating the cake with the caramel buttercream.
Ingredients for Caramel Apple Layer Cake
Here’s a rundown of all the ingredients you’ll need to make this showstopper cake:
For the Caramel Sauce:
- 1 1/2 cups (336g) unsalted butter
- 1 1/2 cups (336g) packed dark brown sugar
- 3/4 cup (180ml) sweetened condensed milk
- 3/4 cup (180ml) heavy whipping cream
- 1 1/2 tbsp corn syrup
For the Apple Cake:
- 2 1/2 cups (325g) all-purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 1/2 cups (336g) packed light brown sugar
- 2 tsp vanilla extract
- 5 large eggs, room temperature
- 6 tbsp (86g) sour cream
- 1/4 cup (62g) unsweetened applesauce
- 4 cups (427g) roughly chopped Granny Smith apples (about 3 large apples)
For the Caramel Buttercream:
- 2 1/2 cups (560g) unsalted butter, room temperature
- 8 1/2 cups (978g) powdered sugar
- 3/4 cup – 1 cup caramel sauce (prepared above)
Variations for Caramel Apple Layer Cake
- Use Different Apples: While Granny Smith apples are tart and provide a nice contrast to the sweetness of the cake, you can use Honeycrisp or Gala apples for a sweeter version.
- Spice It Up: If you love warming spices, feel free to add more cinnamon or include a dash of cloves or ginger to the apple cake.
- Add Nuts: Toasted pecans or walnuts would add a nice crunch and flavor contrast to the soft cake.
- Make It Gluten-Free: You can substitute the all-purpose flour with a gluten-free blend to make this cake gluten-free.
Step-by-Step Instructions
1. Make the Caramel Sauce
Begin by preparing the caramel sauce. In a medium saucepan, melt the butter over medium heat. Once melted, add the brown sugar, sweetened condensed milk, heavy whipping cream, and corn syrup. Stir constantly, bringing it to a simmer. Let it cook for about 5-7 minutes until it thickens slightly. Remove from heat and set aside to cool.
Pro Tip: Allow the caramel sauce to cool completely before using it in the buttercream for the best consistency.
2. Prepare the Apple Cake
Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour your two 9-inch cake pans.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this bowl aside.
Cream the Butter, Oil, and Sugar
In a stand mixer or with a hand mixer, beat together the softened butter, vegetable oil, and light brown sugar until it becomes light and fluffy. This will take about 3-4 minutes.
Add the Eggs
Add the eggs, one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed. Add the vanilla extract and mix again.
Add the Wet Ingredients
Next, add the sour cream and applesauce to the wet mixture. Beat until fully incorporated.
Fold in the Dry Ingredients and Apples
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the chopped Granny Smith apples, being careful not to overmix.
Bake the Cake
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and bake for 30-35 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 cooling racks to cool completely.
3. Make the Caramel Buttercream
Once the cakes are cooling, prepare the caramel buttercream. Beat the room-temperature butter in a stand mixer until creamy. Gradually add the powdered sugar, one cup at a time, until fully combined. Add the cooled caramel sauce, a little at a time, until you reach your desired consistency. Continue beating until smooth and fluffy. If the frosting is too thick, add a bit more caramel sauce or a splash of heavy cream. If it’s too thin, add more powdered sugar.
4. Assemble the Cake
Once the cakes are completely cooled, it’s time to assemble your caramel apple layer cake. Place the first layer of cake on a serving plate or cake stand. Spread a generous amount of caramel buttercream on top, smoothing it evenly. Place the second layer of cake on top and frost the entire cake with the remaining buttercream.
Decorating Tip: You can drizzle extra caramel sauce over the top and sides for a beautiful, sticky finish. For added texture, top the cake with extra chopped apples or a few crushed nuts.
5. Serve and Enjoy!
Once your cake is beautifully frosted, it’s ready to be served! Slice it up and enjoy a rich, flavorful piece of heaven with every bite.
How to Store Caramel Apple Layer Cake
- In the Refrigerator: Store any leftover cake in an airtight container in the refrigerator for up to 4-5 days. The cake will stay moist thanks to the caramel buttercream and apples.
- Freezing: If you want to keep the cake for longer, wrap it tightly in plastic wrap and freeze for up to 3 months. Let it thaw at room temperature before serving.
Nutrition Table for Caramel Apple Layer Cake
| Nutrient | Amount (per slice) |
|---|---|
| Calories | 560 |
| Total Fat | 30g |
| Saturated Fat | 14g |
| Cholesterol | 80mg |
| Sodium | 160mg |
| Total Carbohydrates | 74g |
| Dietary Fiber | 2g |
| Sugars | 60g |
| Protein | 3g |
Conclusion
Caramel Apple Layer Cake is a rich, indulgent dessert that perfectly balances the sweetness of caramel and the tartness of apples. The moist apple cake layers combined with a creamy caramel buttercream make this cake irresistible. Whether you’re serving it at a family gathering or enjoying a quiet evening with a cup of coffee, this cake is sure to impress. The homemade caramel sauce and buttercream elevate the flavor and texture, making every bite pure bliss. So go ahead and bake this cake—it’s a dessert everyone will love!
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cakes and store them in an airtight container at room temperature for up to 2 days before frosting. You can also make the caramel sauce and buttercream ahead of time and store them in the fridge.
Can I use a different type of apple?
Absolutely! Granny Smith apples add a tart contrast to the sweetness, but you can use Honeycrisp, Gala, or other apples of your choice.
How do I prevent the apples from sinking to the bottom of the cake?
Toss the chopped apples in a little flour before folding them into the batter. This helps prevent them from sinking and ensures an even distribution throughout the cake.
Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check if the other ingredients, like baking powder, are also gluten-free.
