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Caramel Apple Cake Recipe

Caramel Apple Cake Recipe
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★★★★★

4.8 from 9 reviews

This Caramel Apple Cake combines the warm flavors of cinnamon-spiced apple cake with a luscious salted caramel sauce and smooth caramel buttercream. Perfect for fall or any time you crave a moist, flavorful dessert with a decadent topping.

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 all spice
  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 200 g apples grated
  • 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 teaspoons caramel sauce
  • 1 teaspoon vanilla extract

Instructions

  1. Make Salted Caramel: In a medium saucepan, combine the granulated sugar and water, stirring to wet all sugar evenly. Flatten the sugar layer and melt over medium-high heat until golden brown, stirring occasionally to ensure even melting. Once golden, reduce heat to medium and stir in butter until melted. Add heavy cream gradually while stirring; be cautious as it will bubble vigorously. Stir until smooth, then remove from heat and mix in a pinch of salt. Transfer to a shallow bowl and cool in the fridge for 30-60 minutes until room temperature.
  2. Prepare Apple Cake Batter: Preheat oven to 170ºC (340ºF) conventional and line a 22×22 cm square pan with parchment paper. Grate the apples and set aside. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, all spice, granulated sugar, and dark brown sugar, then stir to combine. In a separate bowl, whisk together the vegetable oil, eggs, sour cream, and vanilla extract until smooth.
  3. Combine Ingredients: Pour wet ingredients into the dry ingredients and add the grated apples. Gently fold together until no flour lumps remain but avoid overmixing. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a cake tester inserted in the center comes out clean. Let cake rest 10 minutes in the pan, then carefully remove and cool completely on a wire rack.
  4. Prepare Caramel Buttercream: Sift the powdered sugar and set aside. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the butter on medium-high for 4 minutes until creamy. Scrape down the bowl and beat for another 2 minutes. Add powdered sugar, vanilla extract, and caramel sauce in two additions, mixing well after each until fully incorporated. Scrape sides again and mix on low speed for a final minute.
  5. Assemble Cake: Place the cooled cake on a serving plate. Spread the caramel buttercream evenly over the top. Drizzle remaining caramel sauce over the buttercream and swirl gently with a spatula or spoon for a marbled effect. Store any leftover caramel in an airtight container in the fridge for up to 1 month.

Notes

  • For best results, weigh ingredients using a digital scale for accuracy.
  • Ensure all wet ingredients are at room temperature to help the batter combine smoothly.
  • Cool the cake completely before frosting to prevent melting the buttercream.
  • Store the finished cake in an airtight container in the fridge and consume within 3-4 days.
  • Grate apples fresh and drain excess juice if too watery to avoid a soggy cake.

Nutrition

Keywords: Caramel Apple Cake, Salted Caramel, Apple Cake, Caramel Buttercream, Fall Dessert, Autumn Cake, Cinnamon Cake

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