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 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, on this holiday apple and honey always take a center stage.
Everyone loves a caramel apple, especially when it’s baked into a moist and oh-so-delicious cake that’s topped with a to-die-for caramel buttercream frosting.
Why make 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.
- The applesauce adds so much more to the batter while the apples themselves stay soft and tender.
- The caramel buttercream is made with homemade caramel sauce.
- Most of the ingredients in this recipe are simple and easy to find or pantry staples.
- The cake, of course, is delicious on its own. If you do not want to make a layer cake with frosting bake in a 9 x 9-inch square cake pan. I like to serve it with vanilla ice cream on the side.
- If you have leftovers they will keep in the fridge for a few days.
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 stays 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.
Apple cake recipe
- Oven / Pan – Preheat the oven to 325°F / 165°C / Gas mark 3.
Grease and line 3 x 6-inch round pans or 2 x 8-inch round pans.
Pro tip – When you line the pan with parchment leave an overhang so you can pick the cake out of the pan.
- Apple mixture – Use a vegetable peeler to peel the apples, and a corer to core the apples. Then, dice them into small 1/4-inch cubes. Place in a medium bowl, and add the lemon juice, salt, and spices. Stir to combine, then add the flour and combine well
Pro tip – Do not cut the apples too early to prevent them from oxidizing. Cover with plastic wrap to prevent them as well.
Cake
- Dry ingredients – In a small bowl, combine the flour, baking powder, baking soda, spices, and salt. I like to use a whisk but you can also sift the flour mixture.
- Wet ingredients – In a large bowl of the stand mixer with the paddle attachment on medium speed, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time followed by the apple sauce and vanilla extract.
- Wet to dry – Next, add the flour mixture and buttermilk in three additions. Followed by the apple mixture. Combine well but do not over-mix.
- Pan – Divide the batter between the baking pans and spread evenly.
- Bake – Transfer to the oven and bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted comes clean.
- Cool – Cool in the pan for 10 minutes then invert onto a wire rack until cool completely.
Pro tip – you must cool all cakes completely before frosting. Otherwise, the frosting will melt on the warm cake.
Caramel sauce
- In a saucepan over medium-high heat add the granulated sugar, corn syrup, lemon juice, and water. Continue to cook until the sugar has dissolved and starts to change color.
Pro tip – 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. - Once the sugar reaches a deep amber color add the butter followed by the heavy cream and salt. Turn the heat to low and swirl the pan slowly guiding the heat distribution. If necessary, turn the heat off.
- 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
- In the bowl of the stand mixer with the paddle attachment cream the butter and salt for a minute. Then, gradually add the caramel sauce and powdered sugar. Then, whip until light and fluffy.
Assemble
- Prepare simple syrup – cool completely before using.
Pro tip– Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. - Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup
- Fill – Place a cake layer on the cake board or cake stand. Top with a big dollop of the caramel buttercream – spread evenly with a straight-edged spatula. Top the second cake layer on top followed by more frosting followed by the third layer.
Pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake on the cake stand, so you can pick the cake with its base and without any accidents. - Chill – Place the cake in the fridge for 15 minutes so the layers hold together.
Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need. - Frosting – Next, spread more buttercream on top and around the cake. Chill the cake for another 10 minutes to help the buttercream set.
Pro tip – A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better. - Drip – Gradually pour the caramel sauce on top of the cake and use a spatula to guide the drip.
Pro tip – do not pour all the sauce at once otherwise you will have a mess (like mine in the video) - Swirls– put any remaining frosting in a piping bag with a star piping tip and pipe some swirls. Chill the cake until ready to serve.
Tips for Success
- Any apple works with this recipe but granny smith or golden delicious hold their shape well.
- Measure the ingredients with a kitchen scale for accurate measurement.
- Make sure all the ingredients are at room temperature. Cold butter will make a very lumpy cake batter that will bake unevenly.
- Grease and line the pans with parchment for easy release.
- Use cake strips to bake flat cakes.
- Cool the cakes for a few hours before frosting or the frosting will melt on warm cakes
- The caramel sauce can be made 3 to 4 days ahead. For the buttercream make sure to use cooled buttercream preferably one that has been made the previous day.
- Make sure to whip the buttercream well so it holds its shape. If not the buttercream will be too soft.
- Keep cakes moist by brushing the layers with simple syrup – simple syrup is a mixture of sugar and water boiled until the sugar is dissolved.
How long will this caramel apple cake last?
If properly stored, this caramel apple cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days.
Can I freeze this cake?
Yes. Freeze it on a tray for a few hours then wrap well in cling/plastic wrap, followed by the parchment paper and then aluminum foil. Thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake.
Can I make this an eggless caramel apple cake?
No, but you can use my Eggless Vanilla Cake. Add some tea to make it a chai late cake. Bake it in two 8-inch cake pans
What other pans can I use to make this cake?
If you don’t want to make a layer cake like this one, you can make this into a sheet cake – a ‘Caramel Apple Sheet Cake’. You can also pour the batter into a well-greased and dusted bundt pan for a ‘Caramel Apple Bundt Cake’. See my Moist Apple Pie Cake with Crumble Topping
This recipe can also be baked into 24 beautiful Apple cupcakes. See my Apple Blueberry Cupcakes with cream cheese frosting or Pumpkin Spices Apple Cupcakes with Caramel
What other frostings can I use for this cake?
There are so many other choices for frosting. Such as:
Swiss or Italian Meringue Buttercream
French or German Buttercream Frosting
Chocolate Buttercream Frosting
I have over 30 plus frosting recipes on this blog. And I highly recommend checking them out.
Caramel Apple Cake Recipe with Caramel Buttercream
Print Pin Rate Share by Email Share on FB Save GrowCalories: 386kcal
Adjust Servings Here: 8 servings
Description
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 will have everyone talking about it for days.
Video
Ingredients
Cake
- 3 cups (375 g) All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- ¼ tsp Salt
- 8 oz (226 g) Butter unsalted ((2 sticks) room temperture)
- 1 ½ cup (330 g) Brown sugar
- 4 large eggs
- ¼ cup (60 ml) Applesauce unsweetened
- ½ cup (120 ml) Buttermilk
- 2 tsp Vanilla
- 3 cups (375 g) Apples chopped
- ¼ tsp nutmeg
- ½ tsp ground ginger
- ½ tsp cinnamon
Caramel buttercream
- ½ cup (120 ml) Caramel sauce
- 1 lb (450 g) Unsalted butter ((4 sticks) room temperature)
- 1 cups (120 g) Powdered Sugar
- ½ tsp Salt
Caramel sauce – make your own
- 1 cup (200 g) Sugar (white)
- 2 tbsp Light corn syrup
- 4 tbsp Water
- 1 tsp Lemon juice
- 4 tbsp (60 g) Butter ((1/2 stick))
- ½ cup (120 ml) Whipping cream
- 1 tsp Vanilla extract
Instructions
- Oven / Pan – Preheat the oven to 325°F / 165°C / Gas mark 3. Grease and line 3 x 6-inch round pans or 2 x 8-inch round pans.Pro tip – When you line the pan with parchment leave an overhang so you can pick the cake out of the pan.
- Apple mixture – Use a vegetable peeler to peel the apples, and a corer to core the apples. Then, dice them into small 1/4-inch cubes. Place in a medium bowl, and add the lemon juice, salt, and spices. Then add the flour and combine well Pro tip – Do not cut the apples too early to prevent them from oxidizing. Cover with plastic wrap to prevent them as well.
Cake
- Dry ingredients – In a small bowl, combine the flour, baking powder, baking soda, spices, and salt.
- Cream – In the bowl of the stand mixer with the paddle attachment cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time followed by the apple sauce and vanilla extract.
- Wet to dry – Next, add the flour mixture and buttermilk in three additions. Followed by the apple mixture. Combine well but do not over-mix.
- Pan – Divide the batter between the baking pans and spread evenly.
- Bake – Transfer to the oven and bake in the preheated oven for 25 to 30 minutes or until a skewer inserted comes clean.
- Cool – Cool in the pan for 10 minutes then invert onto a wire rack until cool completely. Pro tip – you must cool all cakes completely before frosting. Otherwise, the frosting will melt on the warm cake.
Caramel sauce
- In a saucepan over medium heat add the sugar, corn syrup, lemon juice, and water. Continue to cook until the sugar has dissolved and starts to change color. Pro tip – 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.
- Once the sugar reaches a deep amber color add the butter followed by the heavy cream and salt. Turn the heat to low and swirl the pan slowly guiding the heat distribution. If necessary, turn the heat off.
- 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
- In the bowl of the stand mixer with the paddle attachment cream the butter and salt for a minute. Then, gradually add the caramel sauce and powdered sugar. Then, whip until light and fluffy.
Assemble
- Prepare simple syrup – cool completely before using.Pro tip– Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
- Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup
- Fill – Place a cake layer on the cake board or cake stand. Top with a big dollop of the caramel buttercream – spread evenly with a straight-edged spatula. Top the second cake layer on top followed by more frosting followed by the third layer. pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake on the cake stand, so you can pick the cake with its base and without any accidents.
- Chill – Place the cake in the fridge for 15 minutes so the layers hold together. Pro tip – Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Frosting – Next, spread more buttercream on top and around the cake. Chill the cake for another 10 minutes to help the buttercream set. Pro tip – A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better.
- Drip – Gradually pour the caramel sauce on top of the cake and use a spatula to guide the drip. Pro tip – do not pour all the sauce at once otherwise you will have a mess (like mine in the video)
- Swirls– put any remaining frosting in a piping bag with a star piping tip and pipe some swirls. Chill the cake until ready to serve.
Recipe Notes & Tips
- Any apple works with this recipe but granny smith or golden delicious hold their shape well.
- Measure the ingredients with a kitchen scale for accurate measurement.
- Make sure all the ingredients are at room temperature. Cold butter will make a very lumpy cake batter that will bake unevenly.
- Grease and line the pans with parchment for easy release.
- Use cake strips to bake flat cakes.
- Cool the cakes for a few hours before frosting or the frosting will melt on warm cakes
- The caramel sauce can be made 3 to 4 days ahead. For the buttercream make sure to use cooled buttercream preferably one that has been made the previous day.
- Make sure to whip the buttercream well so it holds its shape. If not the buttercream will be too soft.
- Keep cakes moist by brushing the layers with simple syrup – simple syrup is a mixture of sugar and water boiled until the sugar is dissolved.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 386– kcalCarbohydrates: 52– gProtein: 5– gFat: 17– gSaturated Fat: 10– gCholesterol: 96– mgSodium: 336– mgPotassium: 222– mgFiber: 1– gSugar: 28– gVitamin A: 585– IUVitamin C: 1.4– mgCalcium: 88– mgIron: 1.9– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Do you have a substitute for corn syrup? could honey be used?
Sandy, you can omit the light corn syrup. It does help prevent crystallization, but you can make caramel without corn syrup. Do not use honey. Just follow the same process without the syrup.
Oh yum!!! another winning combination of flavours! Thank-you very much!!!