Kick off apple season with this delicious Caramel Apple Cake! A spice cake made with diced apples, paired with a caramel buttercream, and caramel drizzle.
Know what my favorite thing ever is? Doing things twice. Even better if I’m redoing them because I did something stupid the first time, and that’s exactly what happened with this Caramel Apple Cake.
I had to bake the damn cake layers twice because when I thought they were done, they actually weren’t even close to done, but I took them out anyhow and they completely deflated and caved in. UGH.
I hate wasting things — time, ingredients (aka money), food, etc. So I trimmed the failed cake layers to even them out and stuck them in the freezer to be used for I don’t know what, I don’t know when.
I have issues throwing stuff out until the fridge/freezer situation gets so dire that I go in there to do a massive clean out and throw out anything I deem past its prime. I don’t like to get to that point though.
My second attempt at the cake layers went much better (I did tweak the recipe a tad though too), except that I overbaked them for fear of underbaking (lol).
Overbaked is better though — you can always save a drier cake with some simple syrup, but you can’t serve people raw cake!
I’ve actually had a lot of troubles lately with premature cake removal, so I’ve decided to stop relying on skewers/cake testers to test if the cake layers are done. Often times I’ll poke a skewer in there too early and the cake layer will collapse a bit. It’s soul crushing.
Sometimes the skewer will come out clean, but they aren’t actually done! Now, my first test will be to gently press the tops of the cake layers with my finger. If they spring back, they’re done. If it leaves a bit of an indent, they’re not.
Baking is stressful, guys.
How to make this Apple Cake
Ok, let’s talk about this Caramel Apple Cake because it is the perfect cake for Fall. Especially early Fall, where we are now. It’s the start of apple season!
We’re lucky to have a lot of amazing local apples grown in the BC interior. I haven’t seen a lot of them at the markets yet, but they should be popping up soon.
My very favorite apples are Honeycrisp. They are crisp, juicy, and the perfect mix of sweet/tart. Actually, if I’m being honest here, my absolute fave are Macintosh, but they’re not the best for baking (too soft).
I actually can’t remember what kind of apples I used for this cake. It wasn’t Honeycrisp, because I couldn’t find any, and it wasn’t Granny Smith. Really though, you could use almost any kind of apple you like for this Caramel Apple Cake.
I chose to chop the apples into small chunks to get more of that flavor/texture, but you could also grate them if you like.
The perfect and pretty apples in the pictures are from my friend Sam at My Kitchen Love. She graciously offered to give me the last 3 apples from her apple tree so I would have some rustic apples for my photos.
I’m not kidding when I tell you I had 10 perfectly fine store-bought apples sitting on my counter ready to be used, but instead, I chose to drive 1 hour round trip in the pouring rain on the morning that I was meant to shoot this cake just to get these 3 precious apples.
Totally worth it. By the way, you must check out Sam’s blog, her recipes are both stunning and delicious!
The caramel recipe that I used for this Caramel Apple Cake is my absolute favorite. I have a detailed tutorial on it here. There are easier ways to make a caramel, sure, but this one isn’t that hard and it’s totally worth it for a smooth, silky texture. I used this same recipe in my Turtles Cake. It’s truly delicious!
A simple Swiss meringue buttercream with caramel added into it is the perfect complement to this Caramel Apple Cake. The flavors go so well together.
If you’d like an additional hit of caramel, you can drizzle some onto the buttercream on each layer. You’ll have enough to do that if you like.
I kept the decorating simple — a naked cake with a caramel drip. This is the perfect cake for Fall, and a great way to make use of all of those amazing apples!
Tips for this Apple Cake with Homemade Caramel:
- The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temp and rewhip before using.
- You can use any apples you like for this cake recipe.
- Be sure to check out my How to Make Caramel post for a detailed tutorial.
- The caramel will keep for a good month or so in the fridge, so you can make this in advance.
- If caramel has thickened too much, microwave in 5-10 second intervals until it’s pourable (but not warm).
- If you like this, check out my other Fall themed recipes: Apple Pie Cake, Pumpkin Spice Latte Cake, Spice Cake, Pumpkin Spice Bundt, Pear & Walnut Cake.
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cake Layers post!
Caramel Apple Cake
Ingredients
Apples:
- 2 cups diced apples heaping, approx. 2 medium apples
- 1 Tbsp light brown sugar
- 1 tsp ground cinnamon
Apple Spice Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1 cup vegetable oil
- 1/2 cup light brown sugar packed
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- 150 ml heavy cream room temperature
- 1/2 cup unsalted butter room temperature
Caramel Swiss Meringue Buttercream:
- 3 large egg whites
- 1 cup granulated sugar
- 1 cup unsalted butter room temperature, cubed
- 1/2 cup caramel
Instructions
Apples:
- Toss peeled & diced apples in 1 Tbsp light brown sugar and 1 tsp cinnamon. Set aside.
Apple Spice Cake:
- Preheat oven to 350F. Grease and flour three 6″ cake rounds, line with parchment.
- In a medium bowl, combine flour, baking powder, spices, and salt. Set aside.
- In the bowl of a stand mixer combine vegetable oil and sugars. Beat until well combined (2 mins). Add eggs one at a time, fully incorporating after each addition. Add vanilla.
- Add flour mixture in 3 parts. Fold in apples.
- Spread batter evenly into prepared pans and bake for 45-50 mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Caramel:
- Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals.
- Cook until desired color of caramel is reached (amber) and immediately remove from heat. Very slowly pour in heavy cream while whisking quickly. The mixture will bubble up (a lot) and boil. Add butter, return to heat, and bring back to a boil. Cook for 2 minutes whisking constantly.
- Remove from heat and let cool to room temperature. Transfer to a container and place in fridge to thicken.*
Caramel Swiss Meringue Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
- Place bowl over a hot water bath on the stove and whisk constantly until the mixture reads 160F on a candy thermometer and is no longer grainy to the touch (approx. 3mins).
- Place bowl on your stand mixer and whip on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
- Add cooled caramel and whip until smooth.***
Assembly:
- Trim cake layers if needed. Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting, spread evenly. Repeat with remaining layers.
- Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
- Using a small spoon, place dollops of caramel around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more caramel and spread evenly with an offset spatula.****
Notes
** Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won’t stiffen.
*** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.
**** If caramel has thickened too much, microwave in 5-10 second intervals until it’s pourable (but not warm).
Originally published on Sep 24, 2017
Amy says
Hi Olivia,
I’m making this cake tonight for a party on Sunday. Will the apples be ok if I freeze the layers?
Thank you!!
Olivia says
Hi Amy! Yes, they will be fine. I froze them too.
Jacqui says
I’m making this cake for a party at the weekend. Can I make the Swiss Meringue frosting in advance or does it need to be put on the cake straight away? Or could I just make regular buttercream frosting and add a little caramel sauce to it? Thanks. It looks amazing so I hope I don’t justice.
Olivia says
Hi Jacqui! The frosting can be made in advance and refrigerated. Just bring it to room temp and rewhip before use! You could also make regular frosting too though 🙂 I hope you like it!
alana says
Any idea if this recipe “doubles” well ? I need to make a tiered 8″/6″ ? Thanks
Olivia says
Hi Alana! It should double just fine!
Heidi says
Should I double or triple ingredients for 3 9″ rounds? I was thinking to triple it but want to be sure!
Olivia says
Hi Heidi! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Lee says
Do I need 6 inch pans. Can I use two larger pans
Olivia says
Hi Lee! The recipe also works for two 8″ pans.
Izzy says
Made it yesterday for my sister’s birthday and it was an absolute hit! I piped some of the extra buttercream on the top and added some meringues to add a bit of height. I used a different Swiss Meringue Buttercream however the cake was gorgeous and moist, and the caramel was delicious – will be printing this recipe out for the cookbook! It was my first time making of your recipes Olivia and I’m definitely a fan, was so easy to follow and turned out beautifully. Can’t wait to try another! Sending thanks from New Zealand x
Olivia says
Hi Izzy! Thanks so much for the great feedback. I’m so glad you liked it!
Heidi says
Hi
Can this cake once made be out in the freezer .
Heidi
Olivia says
Hi Heidi! It should be fine at room temperature for a day or two, depending on how hot your place is. I tend to refrigerate my cakes after the first day though.
Kassandra morales says
When you say 1tsp of vanilla do you mean vanilla extract?
Olivia says
Yes! 🙂
LaÃs Gomes Marcolongo says
Olivia, your caramel drip is the MOST perfect I’ve ever seen!!
Tell me, do you manage to make it stop dripping at some point? Mine keep forever dripping down, no matter how cold. Is there a secret?
xoxo
Olivia says
Thank you!! Caramel is SO hard to work with, especially for a drip. In all of my other cakes with caramel drip, it goes right to the bottom. I think this one was a thicker caramel and I refrigerated it over night and then warmed it only a bit the next day. It really just depends on the consistency when you do the drips. It also helps to have a cold cake out of the fridge!
Jenny says
Your cakes look amazing and I’m excited to try this one! I haven’t finished putting it together yet, but when I took my cakes out of the oven and flipped them out to cool, the middles sunk in. This happens to me all the time!! Do you have any tips for that??
Thanks!
Olivia says
Hi Jenny! Ugh, that happens to me sometimes when I take the cakes out too soon and they’re not quite done cooking. As soon as you take them out they will start to sink and cave in because the structure isn’t quite set yet. How do you test to make sure they’re done before taking them out?
Victoria says
This looks so delicious – can’t wait to try it out! Is it ok to place the cake in the fridge after putting the caramel drip on? My concern is that the caramel may lose its gorgeous glossy shine if I do.
Thanks Victoria
Olivia says
Hi Victoria! It will lose it’s shine a bit, yeah. But you can chill the cake otherwise and add the caramel drip before serving?
Mary says
Olivia, this is exactly what I’ve been looking for as Luggage been asked to make something for a friend. My question is what was the reason for choosing the frosting of meringue buttercream vs american buttercream.
I’m very nervous about the icing!
Thx
Olivia says
Hi Mary! I just prefer meringue frostings. I find them smoother than American buttercreams, but you could totally use an American buttercream if you prefer! I hope you like it 🙂
Esther says
I may have missed it in reading the recipe but I wanted to make sure before I make it. There is the homemade caramel and then there is caramel in the frosting. Is the homemade caramel what is used in the frosting? Then the rest of the homemade caramel is used to drizzle over the top?
Olivia says
Hi Esther! Yes exactly, the recipe for the caramel yields enough for the frosting and the drizzle 🙂
Kathryn @ FoodieGirlChicago says
Your cakes are so amazing!! I especially love the caramel buttercream on this one!!
Olivia says
Thanks so much Kathryn!
Mel says
Looks wonderful! How far in advance can you decorate the cake with the caramel? Will it hold its drips or does it need to be poured on soon before serving?
Olivia says
Hi Mel! Oh it can sit for a while, even overnight in the fridge, though the caramel will lose some of its sheen from refrigeration. The drips should hold provided the caramel isn’t too thin when it’s used 🙂
Nyomi says
This cake looks absolutely amazing, and I’m planning on making it for Thanksgiving this weekend! Just wondering how “spiced” the cake is. Would you consider adding some cloves or allspice to bring out the “spice” in the cake? Or do you find it’s a good balance of apple and spice? I’ve also never made a Meringue Buttercream, and am a bit concerned with the difficulty..! But I have to give this cake a try!!
Olivia says
Hi Nyomi! I’m so excited that you’re going to try this one! I’m going to say that the cake is average on spice. I find that it was a good balance, but you could definitely kick it up a bit if you prefer a spicier version. I don’t think additional spices (in moderation) would have a detrimental effect 🙂 The meringue buttercream is easy I promise!! Just wipe down all of your tools with lemon juice and make sure there is no yolk in your whites. The frosting is super easy to work with, provided the meringue whips properly. If it’s too runny after you add the butter, stick it in the fridge for 20mins. If it looks curdled at any point, just keep whipping! Let me know how it turns out 🙂
Nyomi says
Thank you so much for your tips!! I made this cake this past weekend, and it was a HUGE hit! So many compliments! I am definitely going to make another one of your cakes again. They are beautiful, and so delicious! You directions are so clear, and I was able to make caramel and meringue for the first time! I added a little bit of allspice, and cloves as well, but not much. Thank you so much for responding to my message so quickly, and for the extra tips, it helped so much! Definitely an amazing recipe, and blog!!
Olivia says
Yay!! I am so happy to hear that it worked out for you! Seriously great job for nailing the caramel and meringue buttercream on the first try. And thank you for the feedback 🙂 I’m glad to know that my recipes and instructions are clear!
alex says
im making this for a friend today!
Olivia says
Yay! Let me know how you like it 🙂
Cindy Rodriguez says
Girl, you are preaching to the choice. Baking is tough! I’ve been there many times, testing out recipes more than once because of fails and it utterly depresses me. Shall we start a support group? Ha. Love this recipe – it is the epitome of fall and so up my alley. Divine!
Olivia says
Yes PLEASE to that support group. I would be calling in/posting DAILY. xoxo
Beverley Press says
I love all of your cakes and this is no exception. Your baking and photography skills are fabulous! Greg is also grateful for scrapes haha! I will be making this cake as soon as I have a reason or maybe just Because. Happy Thursday xoxo
Olivia says
Haha Ryan is so happy when there are cake scraps too!! It’s a rare and special treat around here. Thanks Beverley! xo
Linda@thedutchbaker says
This looks amazing and super delicious!! I love the combination of caramel and apple spice, so so good! Thanks for sharing your recipe and beautiful pictures! 😊
Olivia says
Thank you so much Linda!
Shelley says
Oven-spring is my first testing method, with a toothpick or tester as backup. Cakes and over can be so sensitive!! And we are serious fans of cake scraps in my house – they don’t last long in my freezer! Crumbled over ice cream, cubed and used for a trifle (bonus – it uses any leftover frosting/fillings!) or just nibbled at random snacky moments… Lol.
Anyway, this cake is beautiful and I bet it tastes like a delicious slice of Fall!!
Olivia says
Thanks so much Shelley! And I know what you mean about cake scraps… I don’t have them often, but Ryan is always pleased to see if there’s a bowl of them lying around. They never last long! 🙂