Caramel Apple Cake with Caramel Buttercream

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Apples and caramel are always a perfect match. So, celebrate this apple season with a caramel apple cake. Made with fresh apples, a hint of spice, layered with caramel buttercream and drizzled with more delicious caramel sauce. Whether you make this for a celebration or festive dinner this apple cake with caramel sauce will have everyone talking about it for days.

Last week, I made this cake to celebrate the Jewish new year, Rosh Ha Shannah. Of course, at this holiday apple and honey always take a center stage. Every year, I always take my apple and honey Tarte Tartin because it's Ziv's favorite dessert. And, I always make my easy apple tart with Puff Pastry because it's my Rhea's favorite. And, of course, Aadi's favorite is the apple strudel.

So, guess what? This time, I decided to make one of my favorite desserts. My caramel apple cake. Sometimes, you just have to do it. Right? Now, you must forgive me for blowing my own trumpet here but OMG!! And, everyone was raving about this cake and I was so overwhelmed with their appreciation.

About this cake

To put it simply, it's absolute apple heaven. And, if you love apples, you will not be able to stop at just one slice (don't ask me how I know that). In fact, I think I put on a few extra pounds this week from all the apple and pumpkin desserts I made.

The cake, of course, is delicious on its own with delicious spiced apples. The applesauce adds so much more to batter while apples themselves stay soft and tender. My caramel buttercream I shared with you yesterday is made with real caramel sauce, which again I have shared with you previously. I made two consistencies of the caramel sauce in one recipe, one for the drip and the other for the buttercream so you have a wonderful thick firm caramel buttercream consistency.

Ingredients and substitutes

• Apples - You can use any apples you like to eat for this cake. The apple cook in the cake batter but still stay nice and tender. I have used golden delicious today but any apple you like to eat would work for this recipe.
• Applesauce - I prefer to use unsweetened applesauce to add more apple flavor to the cake but if you don't have apple flavor you may substitute it with more buttermilk.
• Brown sugar - The light brown sugar brings the added flavor of molasses to the cake which adds a nice hint of fall richness. I would not recommend dark brown sugar as the flavor of molasses will dominate the cake.  If you don't have light brown sugar - you can use white sugar and add a tablespoon of molasses instead.
• Buttermilk - it takes five minutes to make homemade buttermilk (here's how) so there is no reason why you need to substitute.
• Vanilla - Always use a good quality vanilla extract as it makes a huge difference. It can be expensive but you can also make your own vanilla extract, bean paste or sugar.
• Spices - I think nutmeg, ginger, and cinnamon are very fall flavors but you can also use pumpkin spice, or gingerbread spice mix instead.

Step by step instructions (Save/Pin)

Prepare

• Preheat the oven to 170 C / 340 F.
• Grease and line 3  x 6 inch round pans or 2 x 8 inch round pans.
• Mix the spices together and set aside.

Prepare apples

• Peel, core and chop apples into ½ inch pieces.
• Add half the mixed spice and 3 tbsp flour (use from the measured flour).
• Combine well and set aside.

Prepare dry ingredients

• Combine together the flour with baking powder, baking soda, mixed spices, and salt.
• And, set aside.

Mix batter

• Cream butter and sugar until light and fluffy.
• Add eggs one at a time.
• Followed by the vanilla and applesauce.
• Next, add the flour and buttermilk in three additions.
• Lastly, add the chopped apples - combine well but do not over mix.

Bake

• Divide the batter between the baking pans.
• Spread the top so it's an even layer.
• Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted comes clean.
• Cool in the pan for 10 minutes then on a  wire rack until cool completely.

Caramel sauce

• Place the sugar, lemon, and water in a deep light-colored pan (so you can see the color).
• With the heat on medium-low cook the sugar.
• Shake the pan as you need but do not use a spoon. It is important to keep the heat on medium-low so the sugar will caramelize not burn.
• Swirl the pan slowly guiding the heat distribution.
• The sugar should now start to color into a golden amber.
• One all the sugar is amber, add in the butter and whisk constantly.
• Followed by the cream. (watch your hands and the mixer will rise when you add the butter and cream).
• Cool for a few minutes in the pan then pours into a glass jar or pot. As the mixture cools it will get thicker.

Caramel buttercream

• Place the butter and salt in the mixer bowl.
• Using the paddle attachment – mix the butter until light and creamy.
• Next, add half a cup of caramel sauce – combine well.
• Add the remaining sauce – combine again.
• Lastly, the powdered sugar – combine well.
• Once all the ingredients have been added – whip for three minutes until the butterscotch is light and fluffy.

Assembly

• Level the apple cake layers if they have any dome.
• Layer them with caramel buttercream frosting in between as shown in the video.
• Frost the outside with more caramel buttercream - chilling in between steps as necessary.
• Lastly, use the caramel sauce to create the drip as shown in the video.
• To decorate - put any remaining frosting in a piping bag with a piping nozzle.
• Create some pattern on the top.

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Frequently asked questions

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Don't forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

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