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Caramel Apple Cake Recipe

Caramel Apple Cake Recipe
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★★★★★

4.8 from 16 reviews

This Caramel Apple Cake recipe combines a moist and flavorful apple cake with a rich salted caramel sauce and luscious caramel buttercream frosting. Perfect for dessert lovers who enjoy a balance of sweet and slightly salty flavors, this cake offers a delightful blend of cinnamon-spiced apples, a tender crumb, and creamy caramel topping. Ideal for celebrations or cozy gatherings, it’s both impressive and comforting.

Ingredients

Scale

Salted Caramel

  • 90 g granulated sugar
  • 1 tablespoon water
  • 25 g butter
  • 100 g heavy cream
  • Pinch of salt

Apple Cake

  • 240 g all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 200 g grated apples
  • 110 g vegetable oil (room temperature)
  • 2 eggs (room temperature)
  • 140 g sour cream (14-18%, room temperature)
  • 1 teaspoon vanilla extract

Caramel Buttercream

  • 100 g butter (room temperature)
  • 165 g powdered sugar
  • 2–3 teaspoon salted caramel
  • 1 teaspoon vanilla extract

Instructions

  1. Make Salted Caramel: In a medium saucepan, combine granulated sugar and water, stirring until sugar is wet and spread into an even layer. Heat over medium-high until sugar melts and turns golden brown, stirring occasionally to ensure even melting. Reduce heat to medium and stir in butter until melted. Gradually add heavy cream while stirring constantly; be cautious as mixture will bubble vigorously. Stir until combined, then remove from heat and stir in a pinch of salt. Transfer to a shallow bowl and refrigerate for 30-60 minutes until cooled to room temperature.
  2. Prepare Apple Cake Batter: Preheat oven to 170ºC (340ºF) conventional. Line a 22×22 cm square baking pan with parchment paper. Grate apples and set aside. In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, allspice, granulated sugar, and brown sugar. In a separate bowl, whisk vegetable oil, eggs, sour cream, and vanilla extract until well combined. Pour wet ingredients into dry and fold in grated apples gently, mixing until no flour lumps remain.
  3. Bake Cake: Pour batter into prepared pan, smoothing the top. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Allow cake to cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.
  4. Prepare Caramel Buttercream: Sift powdered sugar and set aside. In a mixing bowl, beat butter using a paddle attachment or hand mixer on medium-high speed for 4 minutes. Scrape down bowl sides, then beat for 2 more minutes. Gradually add powdered sugar, vanilla extract, and 2-3 teaspoons of prepared salted caramel in two additions, whipping until fully incorporated each time. Scrape sides and beat on low speed for 1 minute to finish.
  5. Assemble Cake: Place cooled cake on a serving plate. Spread caramel buttercream evenly over the top. Drizzle additional salted caramel over the buttercream and gently swirl with a spoon or offset spatula for a decorative effect. Store any leftover caramel in an airtight container in the fridge for up to one month.

Notes

  • For best results, weigh ingredients with a digital scale for accuracy, especially the flour and sugars.
  • The grated apples add moisture and texture; peel if desired for a smoother crumb.
  • You can substitute store-bought salted caramel sauce if short on time.
  • Ensure all wet ingredients are at room temperature to help the batter mix evenly.
  • Allow the cake to cool completely before applying buttercream to prevent melting.
  • Store the finished cake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: caramel apple cake, salted caramel, apple cake with caramel frosting, autumn dessert, cinnamon apple cake, buttercream frosting

Find it online: https://tastybella.com/caramel-apple-cake-recipe-2/