Description

Indulge in the delightful flavors of this Caramel Apple Cake, a perfect dessert for any occasion. With layers of spiced apple filling enveloped in moist cake and topped with rich caramel frosting, this cake is sure to impress family and friends alike. Whether you’re celebrating a birthday, hosting a holiday gathering, or simply enjoying a sweet treat at home, this cake brings warmth and joy to your table. The combination of apples, cinnamon, and caramel creates a mouthwatering experience that captures the essence of autumn in every bite. Easy to make and beautiful in presentation, this Caramel Apple Cake will become a cherished favorite.

Ingredients

Scale

3 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp pumpkin pie spice
1/4 tsp ground nutmeg
1 cup oil (canola or vegetable)
1 1/4 cups brown sugar (packed light or dark)
1/4 cup white granulated sugar
1 tsp pure vanilla extract
4 large eggs (room temperature)
1/2 cup sour cream (room temperature)
1 cup buttermilk (room temperature)
1 cup white granulated sugar (for caramel)
4 tbsp unsalted butter (room temperature and cubed)
1/2 cup heavy cream (for caramel)
1 tsp salt (for caramel)
3 apples (Gala)
3 tbsp unsalted butter (for apple filling)
1/3 cup brown sugar (packed light or dark, for apple filling)
1 tsp ground cinnamon (for apple filling)
1 tbsp cornstarch (for apple filling)
2 cups unsalted butter (for frosting)
4 cups powdered sugar (sifted)
1 tbsp salted caramel
1 tsp ground cinnamon (for frosting)

Instructions

Preheat oven to 350°F (175°C) and prepare baking pans by greasing them lightly.
In one bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ginger, pumpkin pie spice, and nutmeg until well combined.
In another bowl, blend oil, brown sugar, white granulated sugar, and vanilla extract until smooth; add eggs one at a time, mixing well after each addition. Incorporate sour cream and buttermilk into the mixture until fully blended.
Gradually add dry ingredients to wet ingredients, stir gently until just combined.
Pour the batter evenly into prepared pans and bake for about 24 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for about 10 minutes, then transfer to cooling racks.
While cakes cool, peel and slice apples. In a skillet over medium heat, melt unsalted butter, add apples, brown sugar, ground cinnamon, and cornstarch. Cook until apples are tender; set aside to cool.
In a saucepan for the caramel, heat white granulated sugar over medium heat until melted, stirring occasionally until golden brown. Carefully add butter and heavy cream. Stir until combined; let it cool slightly.
In a mixing bowl for frosting, beat unsalted butter until creamy. Gradually add powdered sugar while mixing on low speed. Add vanilla extract, salted caramel, ground cinnamon. Beat until fluffy.
Once cooled, place one layer of cake on a serving plate and spread apple filling over it. Top with another layer of cake; repeat with remaining layers. Frost sides and top with cinnamon frosting.
Drizzle cooled caramel over the top of the frosted cake and top with additional apple slices if desired.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 30g
Sodium: 250mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 3g
Cholesterol: 60mg

Keywords: For added flavor variations, consider including nuts or using different types of apples like Fuji or Honeycrisp for extra sweetness. Store leftovers in an airtight container for up to five days or freeze slices for longer storage.