Caramel Apple Layer Cake
Prep time: 30 min | Cook time: 40min | Total time: 1hr 10min
If Fall were a dessert, it would be this Caramel Apple Cake! Layers of lightly spiced cake infused with boiled cider and plenty of freshly grated apple. The homemade caramel, made with boiled cider and a hint of cinnamon, is folded right into the creamy buttercream frosting and drizzled over the top for a perfectly sweet finish. Every bite tastes like caramel apples in cake form. Perfect for Halloween or Thanksgiving!
Caramel Apple Layer Cake
Prep time:
30 min
Cook time:
40min
Total time:
1hr 10min
If Fall were a dessert, it would be this Caramel Apple Cake! Layers of spiced cake infused with boiled cider and plenty of freshly grated apple for extra moisture. The homemade caramel, made with boiled cider and a hint of cinnamon, is folded right into the creamy buttercream frosting and drizzled over the top for a perfectly sweet finish. Every bite tastes like caramel apples in cake form. Perfect for Halloween or Thanksgiving!
– know before you bake –
Traci & Caylie’s
Recipe Highlights
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Behind The Recipe
We knew from the beginning that we didn’t want just another spice cake with caramel frosting. We wanted a cake that truly tasted like caramel apples, with fresh apple in every bite and enough boiled cider to deepen the apple flavor without overpowering it.
We originally tried an oil-based, stir-together cake – but it was too wet and dense. We weren’t willing to remove the fresh apples, so we changed tactics. We decided to switch to a butter-based cake and rework the formula. In the end, that gave us the light, tender crumb we were after while still letting the fresh apples shine.
We originally layered the caramel between the cake layers, but it became too chewy once it was chilled. However, it works beautifully on top of the cake!
And if you’ve never made caramel before, don’t worry!
This recipe includes a foolproof method that’s easier than you’d expect.
Traci & Caylie Crossland
We’re the mother-daughter duo behind Bakers Table, sharing from-scratch recipes made with love, experience, and a serious passion for baking. Traci brings decades of baking expertise, while Caylie brings a fresh perspective and a love for all things creative. Together, we test every recipe to make sure it’s easy to follow and absolutely delicious. Read more about us and our blog →
“Our kitchen is where memories are made — and we’re so glad you’re here baking with us.”
A Few Things That Make A Big Difference
In The Cake:
- Use room-temperature eggs so the batter mixes evenly and rises beautifully.
- Grate the apples right before starting the recipe, then pat out the excess moisture with paper towels—too much liquid can make the cake dense and claggy.
In The Frosting:
- The caramel can be prepared a few days ahead, if you’d like. Warm it slightly before folding it into the frosting so it blends smoothly.
- For the frosting itself, let the butter soften until it’s cool and pliable (not melted) for that silky, creamy finish.
The Key Ingredients That Make This Cake Stand Out From The Rest:
- Boiled Apple Cider: The secret to bold apple flavor. Make your own with our homemade boiled apple cider recipe or purchase it if you prefer.
- Freshly Grated Apple: The star of the cake. Freshly grated apples give every bite real apple flavor and a tender crumb. Honeycrisp or Granny Smith both work beautifully.
- Cinnamon Caramel: Made with boiled cider for a deeper flavor and just the right hint of spice.
- Butter & Brown Sugar: Create that soft crumb and rich, caramelized flavor that ties everything together.
- Cornstarch: Our secret ingredient! Tossing the grated apples with cornstarch helps absorb excess moisture before they’re folded into the batter, allowing the cake to bake up light and tender while still letting the apples shine.
How To Make The Cake
Start by tossing the grated apples with cornstarch, then set them aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together the buttermilk, applesauce, and vanilla.
Using an electric mixer fitted with the flat beater, beat the butter and both sugars until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.
Add the flour mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture. Mix just until combined after each addition. Finally, gently stir in the cornstarch-coated apples until they’re evenly distributed throughout the batter.
Divide the batter evenly between three greased and floured 8-inch pans and bake for about 30 minutes, or until the cakes are golden and a cake tester inserted in the center comes out clean. Let them cool in the pans for about 10–15 minutes before turning out onto a wire rack to cool completely.
A Note On Pan Sizes ♡
For this recipe, we used three 8×3 inch round pans (we highly recommend these 8-inch round pans!). While you can turn it into a sheet cake or cupcakes, we really recommend keeping it as a layer cake — this recipe was developed specifically for that purpose.
Quick Reminder: If the cake layers need to be leveled, use either a serrated knife or cake leveler after they cool!
The Caramel Sauce + Frosting
For the caramel, combine the sugar, heavy cream, corn syrup, butter, and boiled cider in a heavy saucepan. Cook over medium heat, stirring often, until the sugar melts and everything comes together.
Continue cooking until the caramel reaches about 235°F/113℃ on a candy thermometer. Remove from the heat, stir in the cinnamon and salt, and let it cool completely before using.
From here, we’re just making a basic American buttercream frosting and stirring in the caramel sauce!
Now for the fun part—putting it all together! Once your caramel and frosting are ready, it’s time to assemble.
Assembling the Cake
Once the layers are completely cool, spread a layer of frosting between each cake layer, then cover the entire cake with a thin crumb coat. Chill for about 10 minutes to set before adding the final layer of frosting.
If you’re new to layer cakes or just need a little more help, check our full tutorial on how to frost a layer cake!
For the finishing touch, drizzle caramel around the edges of the cake, gently nudging it over the sides to create soft drips. Spoon the rest over the top and decorate however you like—swirls of frosting, a few mini caramel apples, or even a sprinkle of flaky salt!
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When you make this Caramel Apple Cake, please leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Caramel Apple Layer Cake with Caramel Frosting
Ingredients
Apple Cake
- 3 cups grated apple, patted dry
- 3 Tablespoons corn starch
- 3 cups all purpose flour
- 1 Tablespoon baking powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- ½ cup applesauce
- 1 Tablespoon vanilla extract
Caramel Sauce
- 1 cup granulated sugar
- 1 cup heavy cream
- ⅓ cup corn syrup
- 2 Tablespoons unsalted butter
- ¼ cup boiled apple cider
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Caramel Buttercream
- 2¼ cups salted butter, room temperature
- 6 cups powdered sugar, sifted
- ⅛ cup caramel sauce
- 2 Tablespoons heavy cream
Instructions
Apple Cake
- Heat oven to 350℉/177℃.
- Spray 3 eight-inch cake pans with baking spray. Set aside.
- Toss apples with corn starch. Set aside.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a small bowl, whisk buttermilk, applesauce, and vanilla together. Set aside.
- With an electric mixer fitted with the flat beater, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating well after each addition. (You may need to scrape the sides of the bowl down occasionally.)
- Add flour mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
- Stir cornstarch-coated grated apples into the batter until evenly distributed.
- Divide batter evenly among the three prepared cake pans.
- Bake for 30-35 minutes, or until a cake tester (or toothpick) inserted in the center comes out clean and the sides start to pull away from the pan.
Caramel Sauce
- In a heavy saucepan, combine sugar, cream, corn syrup, butter, and boiled cider.
- Cook over medium heat, stirring continually, until sugar melts.
- Brush the sides of the saucepan with a pastry brush dipped in warm water to keep the sugar from crystalizing on the sides of the pot.
- Continue cooking until mixture reaches 235℉/113℃ on a candy thermometer.
- Remove from heat.
- Stir in cinnamon.
Caramel Buttercream
- Beat butter with an electric mixer until creamy.
- Add powdered sugar, 1 cup at a time, beating well after each.
- Beat until fluffy and smooth, about 1-2 minutes.
- Mix in caramel sauce.
- Stir in cream in small amounts until desired spreading consistency.
Assembly
- Place one cake layer on cake plate.
- Spread with a layer of frosting.
- Top with second layer.
- Frost.
- Add third layer.
- Spread remaining frosting over entire cake.
- Top with remaining caramel sauce.
- Decorate as desired.
Notes + Tips!
Best Apples to Use
Fresh, firm apples are ideal for baking! Avoid any apples that feel soft or mealy. For the best flavor, use a mix of tart and sweet apples. We usually reach for Granny Smith, but we’ve also made this cake with a blend of varieties and it’s equally delicious.- Tart apples we love for baking: Granny Smith, Gala, and Macintosh
- Sweet apples we love for baking: Honeycrisp, Pink Lady, and Fuji
How To Store
Once assembled, this cake should be refrigerated. It’s a very moist cake, so it won’t keep long at room temperature. To freeze, place the whole cake in the freezer until solid (a few hours or overnight). Once firm, wrap tightly in plastic wrap and store on a freezer-safe tray. You can also freeze individual slices—wrap each in plastic and store in a freezer-safe bag. If you’d like to bake ahead, the cake layers freeze beautifully! Just wrap them well and freeze until you’re ready to assemble.- Can I use a different oil or reduce the amount?
We found that vegetable oil gives this cake the best texture and crumb. You can swap it for another neutral oil, like canola, if you prefer. Melted refined coconut oil also works well (refined has very little coconut flavor), but make sure all of your ingredients are at room temperature—otherwise, the coconut oil can start to solidify. We don’t recommend using melted butter or reducing the oil, as this cake is specifically formulated for the use of oil and the amount of oil listed in the recipe card - A note on Boiled Cider: If you don’t have any, it is a very simple thing to make. You just need to reduce a gallon (or jug, whatever you have) down by half. If you would like a full recipe and guide, you can check out our boiled cider recipe!
- Can I make this as a bundt cake?: Try our recipe for spiced apple bundt cake with caramel drizzle instead!
- What about cupcakes?: Check out our apple cupcakes instead. Finish them with a drizzle of caramel for that delicious caramel-apple flavor!
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Let Me Introduce You!
Hi and welcome! We’re Traci and Caylie, a mother-daughter duo with 30+ years of combined experience in baking, recipe development, and food photography. Our expertly developed and delicious recipes have led us to be featured in publications such-as: Costco, Crate & Barrel, & more!
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Disclaimer
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This recipe was wonderful from start to finish!