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!
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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I Couldn’t Be More Excited To Share This!
\When testing this recipe, we knew we didn’t want just a spice cake with caramel on top. We wanted a cake that tasted like caramel apples. After a few test rounds, we found the perfect balance: boiled cider and grated apple in the cake, and a homemade caramel made with boiled cider and cinnamon for even more flavor.
And instead of layering the caramel inside (we found that it became too chewy once chilled), we folded it right into the frosting and it completely transformed the cake! Smooth, buttery, and perfectly spreadable.
And if you’ve never made caramel before, don’t worry!
This recipe includes step-by-step photos and a foolproof method that’s easier than you’d expect. But if you’d rather keep things simple, a good store-bought caramel works too.
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
A few quick things that make a big difference:
Use room-temperature eggs so the batter mixes evenly and rises beautifully. Grate the apples right before adding them, then pat out the excess moisture with paper towels—too much liquid can make the cake dense and claggy.
If you’re making the caramel from scratch, it can be prepared a few days ahead. 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 Cider: The secret to bold apple flavor. You can buy it or make your own by simmering apple cider until it reduces by half.
- Freshly Grated Apple: Adds moisture and a natural sweetness. Honeycrisp or Granny Smith 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! This helps keep excess moisture from the apples at bay, allowing the cake to be lighter and fluffier, while still retaining plenty of moisture.
How To Make The Cake
Start by tossing the grated apples with 3 Tablespoons of cornstarch, then set them aside. Now, in a clean bowl, whisk together the dry ingredients. In a separate bowl, whisk the eggs and both sugars until smooth. Add the applesauce, buttermilk, vegetable oil, and vanilla, then whisk until everything is thoroughly combined.
Add the dry ingredients to the wet and stir until just mixed—no streaks of flour, but don’t overwork it. Fold in the prepared apples, making sure they’re evenly distributed throughout the batter.
Divide the batter evenly between three greased and floured 8-inch pans and bake for about 25 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 it.
Remember: level the cake layers with 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 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 going to be making a basic american buttercream frosting and stir in the caramel!
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.
Need something more in-depth? 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 all purpose flour
- 6 Tablespoons corn starch, divided
- 1 Tablespoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 4 large eggs, room temperature
- 1½ cups applesauce
- 1 cup full-fat buttermilk
- ¾ cup vegetable oil
- 1 Tablespoon vanilla extract
- 3 cups grated apple, patted dry
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, softened
- 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 3 Tablespoons corn starch. Set aside.
- In a medium bowl, whisk flour, 3 Tablespoons corn starch, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk eggs and sugars.
- Add applesauce, buttermilk, vegetable oil, and vanilla.
- Whisk until thoroughly combined.
- Add dry ingredients.
- Stir until just mixed.
- 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 + 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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This recipe was wonderful from start to finish!