Caramel Apple Layer Cake with Caramel Frosting

This Caramel Apple Layer Cake with a delicious Apple Caramel Sauce and creamy Caramel Frosting is the Fall centerpiece you’ve been searching for! Each cake layer is infused with boiled cider to ensure the ultimate Fall flavor, while also having freshly grated apple to give the cake a little extra something. From there, a super simple caramel is made using boiled cider and a dash of cinnamon to perfectly compliment the cake. The absolute best part though? The caramel frosting! Made with only four ingredients, it’s literally the icing on the cake! Trust me, this cake is worth the effort. Every bite is layered with genuine caramel apple flavors. It’s the best cake to serve on Halloween night or even Thanksgiving dinner. Sweet, moist, and just SO DELICIOUS!

overhead shot of caramel apple cake with two slices on white plates

→ This post is also available as a Web Story: Caramel Apple Cake

About The Recipe

Happy Monday, everybody!

I couldn’t be more excited to share a post with all of you. This cake might just be the ultimate celebration of Fall! Carmel. Apple. Cake. Seriously, can it get any better?

When developing this cake, we were pretty determined to not use a spice cake, as that seems to be all that comes up when you search for a caramel apple cake. We wanted to make a cake that genuinely tasted like apples and caramel! Not a spice cake with caramel added to it.

So, it took a bit of experimentation…but we finally figured out the perfect ratio’s and amounts to give you an apple-y cake and a delicious caramel! But…we didn’t just stop there. Why only make the cake apple flavored? Oh, yes. We went the extra mile and made an Apple Caramel Sauce!

And, of course, what’s a cake without frosting? We were originally going to do a cake layer, then a layer of frosting, and finally a layer of caramel. But after thinking about it, we were afraid the caramel would be too chewy in the middle of the cake, especially if you need store it!

front shot of caramel apple cake on wood board with slice behind

So, we actually wound up putting the caramel sauce IN the frosting! Which is exactly what this cake needed! Super apple-y and caramel-y. There is no better way to celebrate Fall than with this cake, trust me! Especially during the holiday’s.

And, if you’re worried about making the caramel, don’t be! We have made a (pretty much) foolproof caramel that also includes step-by-step photos to help you through the process. It’s so much easier to make than you might think! But, if it’s just too worrisome, you can always use a store-bought caramel to finish this cake!

Equipment Needed

Ingredients

For The Cake:

  • All-Purpose Flour
  • Brown Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Ground Cinnamon
  • Unsweetened Applesauce
  • Vegetable Oil
  • Buttermilk
  • Eggs
  • Vanilla Exract
  • Grated Apple
apple pie spice, baking powder, grated apples, brown sugar, flour, apple sauce, milk, salt, baking soda, boiled cider, oil, and eggs on marble counter

For The Caramel Sauce:

corn syrup, sugar, milk, boiled cider, cinnamon, butter, and salt on marble counter

For The Buttercream Frosting:

  • Salted Butter
  • Powdered Sugar
  • Caramel Sauce
  • Heavy Cream
butter, caramel, and powdered sugar in marble counter

Instructions

In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and cinnamon.

Whisk together the applesauce, vegetable oil, buttermilk, eggs, egg yolk, and vanilla in a medium sized bowl.

Mix the wet and dry ingredients together.

Divide the batter evenly into greased and floured pans. Bake at 350 degrees for 25 minutes, or until the cakes test done. Let the cakes cool for 10-15 minutes in the pans before turning out.

To make the caramel sauce, combine the sugar, cream, corn syrup, butter, and boiled cider in a heavy saucepan. Cook over medium heat, stirring constantly, until sugar melts. Continue cooking until mixture reaches 235 degrees on a candy thermometer. Remove from the heat.

Stir in the cinnamon and salt.

Pour caramel sauce into a glass bowl and set aside.

caramel sauce in small bowl

To make the frosting, beat butter in mixer until light and fluffy.

Beat in powdered sugar.

Stir in the caramel sauce and heavy cream.

Putting It All Together

If needed, level the cooled cakes with a serrated knife.

cake leveled on wire cooling rack

Place cake on cake plate. Pipe or spread the frosting on the cake layer. Add the second cake layer and repeat. Repeat with the third layer.

Spread crumb coat around the cake. refrigerate for about 10 minutes. Spread the remaining frosting on the cake in desired style. Spoon caramel around the edges and gently push off the edges to create the drips. Fill in the middle.

Decorate as desired.

front shot of caramel apple cake

How To Store

Once this cake has been assembled, it definitely needs to be refrigerated! It’s a very moist cake, so it won’t keep very long unless it’s refrigerated or frozen. If you want to freeze it, place the whole cake in the freezer until solid, a couple of hours (or more). Once it’s solid enough to handle, you can wrap it in plastic wrap and place on a freezer safe tray and store it. You could also freeze individual slices, wrap those in plastic wrap, and keep store them in a freezer-safe bag.

You can also bake the cake layers in advance and store them in the freezer until you need them!

Other Recipes You May Like

pulled back front shot of caramel apple cake with two slices on white plates

Expert Tips

  • Be sure to read the recipe all the way through before starting.
  • The cake is very dense and moist after baking.
  • Trimming the cake is a little difficult due to the grated apple in the cake. Be careful!
  • Do not over cook the caramel! Once the thermometer reaches 235 degrees, remove it from the heat.
  • Make sure the thermometer doesn’t touch the bottom of the pot.
  • We used about 5 Honeycrisp Apples for this recipe.
  • The frosting may need more than 2 Tablespoons of heavy cream.
  • If you don’t want to make caramel, you can use a store-bought sauce.

When you make this Caramel Apple Layer Cake with Caramel Frosting, 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.

overhead shot of caramel apple cake with two slices on white plates

Caramel Apple Layer Cake with Caramel Frosting

The ultimate Caramel Apple Layer Cake! This cake is moist, perfectly sweet, and absolutely delicious. Every bite is genuinely like eating a caramel apple! SO. GOOD.
4.67 from 3 votes
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 12
Calories 1203 kcal

Ingredients
 

Apple Cake

  • 3 cups all purpose flour
  • 1 ¾ cups brown sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ cups applesauce
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 4 large eggs
  • 1 egg yolk
  • 1 Tablespoon vanilla
  • 3 cups grated apple

Caramel Sauce

  • 1 cup granulated sugar
  • 1 cup heavy cream
  • cup corn syrup
  • 2 Tablespoons unsalted butter
  • ¼ cup boiled apple cider
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Caramel Buttercream

  • 2 ¼ cups salted butter, softened
  • 6 cups powdered sugar, sifted
  • cup caramel sauce
  • 2 Tablespoons heavy cream

Instructions

Apple Cake

  • Heat oven to 350 degrees F.
  • Spray 3 eight inch cake pans with baking spray. Set aside.
  • In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a medium bowl, mix together apples, applesauce, vegetable oil, buttermilk, eggs, egg yolk, and vanilla.
  • Pour over dry ingredients.
  • Mix well.
  • Fold in apples.
  • Divide evenly into prepared pans.
  • Bake for 25 minutes, or until cake tests done.

Caramel Sauce

  • In a heavy saucepan, combine sugar, cream, corn syrup, butter, and boiled cider.
  • Cook over medium heat, stirring constantly, until sugar melts.
  • Continue cooking until mixture reaches 235 degrees F 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.
  • Mix in caramel sauce.
  • Stir in cream in small amounts until desired spreading consistency.

Putting It Together

  • Place one cake layer on cake plate.
  • Spread with a layer of frosting.
  • Repeat with second layer.
  • Add third layer.
  • Spread remaining icing over entire cake.
  • Top with remaining caramel sauce.
  • Decorate as desired.

Notes

  • Be sure to read the recipe all the way through before starting.
  • The cake is very dense and moist after baking.
  • Trimming the cake is a little difficult due to the grated apple in the cake. Be careful!
  • Do not over cook the caramel! Once the thermometer reaches 235 degrees, remove it from the heat.
  • Make sure the thermometer doesn’t touch the bottom of the pot.
  • We used about 5 large Honeycrisp Apples for this recipe.
  • The frosting may need more than 2 Tablespoons of heavy cream.
  • If you don’t want to make caramel, you can use a store-bought sauce.

Nutrition

Serving: 1sliceCalories: 1203kcalCarbohydrates: 151gProtein: 7gFat: 66gSaturated Fat: 32gPolyunsaturated Fat: 13gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 208mgSodium: 792mgPotassium: 223mgFiber: 2gSugar: 122gVitamin A: 1624IUVitamin C: 2mgCalcium: 160mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.