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
Heather says
Made this with my newly 8 year old for her birthday party and the kids all LOVED it. I make a lot of cakes and this has been pronounced the favourite! They are calling it apple fritter cake. Definitely will make it again!
Olivia says
Hi Heather! So happy to hear everyone loved it 🙂 Thanks for the great feedback!
Laura T says
Looks fantastic! Quick Question: were the 6″ cake pans 2″ or 3″ deep?
Olivia says
Hi Laura! All mine are 2″ deep but 3″ will work fine too.
Kim says
Made this for my 7 year olds birthday tonight. It was amazing! So decadent. The pan “headbands” as I like to call them DID help the cakes bake flat. No more cutting for me!!! Thank you!
Olivia says
Hi Kim! The baking strips are a huge win, right?? So glad you guys loved this one 🙂
Melissa says
I made this last week. it turned out perfectly. it was one of the most popular things I’ve ever made in terms of compliments and I’ve made dozens of cakes. There was only one piece left. The icing is so good. Can’t wait to try it on other cakes.
Olivia says
Hi Melissa! Thanks so much for the great feedback. So happy you loved it 🙂
Britt says
How much of the caramel should I add to the buttercream?
Olivia says
Hi Britt! I used 1/2 cup (as per the recipe). You could add a bit more if you like, but add it a little at a time to make sure you don’t affect the texture of the buttercream.
Marcia says
The cake, caramel sauce and buttercream turned out perfect! Everything is just delicious! Thank you for this great recipe and tutorial!
Olivia says
Hi Marcia! So happy to hear you loved it, thanks for the feedback!
Ritika says
OMG! it looks so delicious.
Olivia says
Thank you!!
Lynn Giddens says
For the cake part of the recipe I would like to add some Apple Crown Royal to the recipe. Any recommendation on how much to add without altering the recipe too much? Do I need to add or subtract anything else due to the liquid? Thank you in advance
Olivia says
Hi Lynn! I would use 1/4 cup of crown royal and reduce the oil to 3/4 cup. Let me know how it turns out!
Karolina says
Hello,
Is is okay to use shredded or grated apples instead of diced?
Also, can this cake be baked a day before and stay in a room temp for a day?
Olivia says
Hi Karolina! I think shredded apples would work just fine. And yes, room temp for a day or so will be fine!
Mariana Vergara says
What size bowl did you use for the parts that require a stand mixer? Do you think a 3.5 quart will be big enough to make it all in one batch?
Olivia says
Hi Mariana! My bowl is 5qt, but the volume of the cake batter and frosting in this recipe isn’t large so I think yours should work.
Shannon Waitekus says
I am making my 3 year old son a Themed bday cake, however, I am looking for a more adult flavored cake. Can I make this buttercream frosting to withstand coloring and hold small characters? ( I need it stiff) Obviously I will have to forgo the drizzle since this will be 1 of 2 tiers. The other tier will likely be a choc/vanilla with regular buttercream.
Olivia says
Hi Shannon! Swiss meringue buttercream doesn’t take color as well as a traditional American buttercream, but it does color. This one is already tinted brown though due to the caramel, so I would use a plain vanilla one instead if you’re going to color it. The buttercream sets very firm in the fridge and should hold small characters no problem.
ROZE says
Woaahhh i tried this recipe last sunday for my cousin birthday it taste soo gooddd. . But i add some of my ideas to make it even better. . I put some apple filling (homemade) between the layers and i use salted caramel (coz i am big fans of salted caramel) and also i make almond crumble for topping. . I will post out the pic on my instagram and will tag you! Tqsm Olivia for the best apple cake recipe. Luv it 😘😘😘
Olivia says
Hi Roze! Thanks for all your tips! So glad you liked it 🙂
Hannah Barker says
Are these cakes suitable to be covered in fondant for a wedding cake?
Olivia says
Hi Hannah! Yes, that should be no problem.
Vivian Gibbs says
Hiii should the mix be very thick??? Xx
Olivia says
Hi Vivian! The cake batter is more on the thicker side but should still be pourable and spreadable.
Kim says
I only made the caramel glaze but it wasn’t fantastic!
Olivia says
So glad you liked it Kim!
Christa says
Hi Olivia, can I used salted butter for the caramel?
Olivia says
Hi Christa! If you want more of a salted caramel then for sure!
Alice says
Hi Olivia, I’m wondering how much I need to increase the recipe by if I need 2 x 10 inch cakes from this? Double or triple? Also, how long should I bake it in the oven for if I’m baking 10 inch cakes? Thanks!
Olivia says
Hi Alice! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I would say 2x the recipe would be safe. Baking time would be somewhat similar, but I always recommend checking them multiple times throughout the baking process.
Jennifer says
I made the Caramel and the Caramel Swiss Meringue Buttercream from this recipe and both were *phenomenal*!
I had zero issues with either recipe – they came together great!
For the Caramel, I made it the day before and put it in a lidded Mason jar and left it out on the counter overnight. In the morning, it was such an amazing, spreadable, and luscious consistency that I could not stop eating!
The Caramel recipe itself made a little over 1 cup total.
Olivia says
Yay! LOVE that caramel recipe, so am glad that you do too. And thanks for the tip about not refrigerating overnight — I’ll have to give that a try.
Mel says
I made this cake over the weekend as a trial run for my father in law’s 70th next weekend. It’s absolutely delicious! The only thing is the butter separated from the caramel and sat on top. I tried mixing it in and poured it off in the end, but the consistency of the caramel wasn’t right for drizzling – more gloopy. Any idea where I went wrong? I made it the day before and tried to get it back to a pourable consistency.
Olivia says
Hi Mel! Hmm, that is strange! At what point did it separate? Did you refrigerate it? It sounds like maybe it wasn’t fully incorporated into the caramel.
Mel says
Yep – I refrigerated it overnight. It went very solid in the fridge too – is that normal? It separated only after I tried to bring it back to a pourable state. I’ll try again for the real cake and hope it works out better 🤞🏼
Olivia says
It will thicken up quite a bit in the fridge but should not go solid. It should be thick and lava-like consistency from the fridge. How did you try to warm it up? I usually heat mine slowly int he microwave. I wonder if it was overcooked after the butter and cream was added and became more of a fudge?
Mel says
Heated it in the microwave very slowly. It possibly was over cooked. I’ll give it another go and hope for the best this weekend. I just read about your bear encounter – yikes! Thanks for your help 🙂
Olivia says
No problem! Please let me know how it goes 🙂
Kasha says
I know you only iced it like a naked cake, but will this frosting recipe fully frost the cake or is it only enough to do it naked style?
Olivia says
Hi Kasha! There won’t be too much frosting left over so I would either 1.5x or 2x the frosting recipe.