Caramel Apple Cake is a layered cake made with Granny Smith apples, drizzled with caramel sauce, and frosted with cinnamon buttercream. It is the perfect Fall dessert. Check out Dwight’s Caramel Apple Pie for another favorite dessert.
Caramel Apple Cake
There is nothing quite as magical and comforting as Fall baking. The changing colors of the leaves usually mean we can utilize those familiar flavors of cinnamon and apples! And this Caramel Apple Cake does exactly that! And, of course, I couldn’t leave out caramel! I mean, is there anything better than caramel apples?
Ingredients
Apples: I love a good Granny Smith apple because it holds its shape and texture better than other varieties. The tart apple is the perfect complement to the sweet caramel and cinnamon. You can certainly try other kinds of apples, but the texture of the cake may change.
Caramel: If you don’t have caramel on hand, make your own homemade caramel to soak into the cake. Be sure to have enough to also serve with each slice of cake.
Buttercream: The cinnamon buttercream frosting is a perfect pairing for the flavors in the apple cake. Be sure the cake has cooled to room temperature before frosting.
When is the Cake Done Baking?
It is important to not overbake this cake. I start checking it at 25 minutes with a toothpick. If the inserted toothpick is removed with a few crumbs, the cake is perfect! If it is removed cleanly then the cake is too done and will be dry. And no one wants a dry cake! But… we add some caramel directly to the top of the layers of this cake so if it is a tad overbaked you may be able to hide it when the caramel soaks into the layers.
How to Store Caramel Apple Cake
After the cake has been baked and assembled, it is best served immediately. However, you can store leftovers in the refrigerator, covered, for up to three days.
Caramel Apple Cake
Ingredients
Apple Cake
- â…” cup (135 g) brown sugar
- 2 teaspoons cinnamon
- 1 cup (2 sticks / 226 g) unsalted butter, room temperature
- 1½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 3 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 3 teaspoons baking powder
- 1 cup (245 g) whole milk, room temperature
- 2 medium Granny Smith apples, peeled, cored, and finely chopped
Cinnamon Buttercream
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- ¼ teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 cup (125 g) confectioners' sugar
- 1 -2 tablespoons heavy whipping cream
- caramel, for drizzling
Instructions
Apple Cake
- Preheat oven to 350° degrees F. Spray two 8-inch round cake pans with baking spray or line each with parchment paper.
- In a medium bowl, mix together brown sugar and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until smooth and creamy (1-2 minutes). Beat in eggs, 1 at a time, until incorporated.
- Add vanilla extract. Once incorporated remove bowl from mixer.
- In a bowl, whisk together flour and baking powder. Then, stir it into the creamed butter mixture by hand. Mix milk into batter until smooth.
- You should have about 6 cups of batter. Pour 1½ cups of the batter (or ¼ of your total batter) into one of the prepared cake pans. Then, add ¼ of the apples and ¼ of the brown sugar mixture. Lightly pat the apple mixture into the batter. Gently pour another 1½ cups of batter over the apple layer. Top with another ¼ of the apples and brown sugar mixture. Lightly pat apples into the batter.
- Repeat this layering with the remaining batter and brown sugar and apple mixture in the second cake pan.
- Bake for 25-35 minutes, or until an inserted toothpick comes out mostly clean. (Do NOT overbake!) The cake is done when the edges are golden brown and the cake has just slightly pulled away from the sides of the pan.
- Let the cakes cool before assembling and adding the cinnamon buttercream.
Cinnamon Buttercream
- Add butter, vanilla, cinnamon, confectioners' sugar, and 1 tablespoon of heavy cream to stand mixer fitted with paddle attachment. (You can also use a handheld mixer.)Â
- With the mixer on low, incorporate all ingredients. If the frosting seems too thick, add the remaining heavy cream. Turn the mixer on high and mix for 1-2 minutes, or until the buttercream is lighter and fluffier. (You want the frosting to be a spreadable consistency.)
Assembly
- Place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. (Allow to soak in, about 1-2 minutes.)
- Cover with all of the cinnamon frosting (about a cup). This is a naked cake so feel free to push the frosting all the way to the edge so that it is visible when you place the next layer on top.
- Place the other layer of cake on top and drizzle with more caramel. Allow caramel to spill over the sides if you would like. Serve the cake immediately with extra caramel for each slice.
- Refrigerate, covered, for up to 3 days.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
The cake looks delicious! I do have a few questions before I try it:
1. Where is the recipe for the Gooey Caramel Drizzle?
2. The recipe calls for two 8″ round pans. Are the sides supposed to be 1 1/2″ or 2″ high, or does it matter? (I only have 1 1/2″-high cake pans.)
3. The recipe says to bake until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes. Uh — what loaf? We’re baking round layers, right? Maybe the original recipe was baked in a loaf pan. In that case, is the 30- to 40-minutes baking time OK for the round layers, or was that the time for the loaf pan? It seems long for layers, but if they’re 2″-high pans and the layers are thick, maybe it takes 30 to 40 minutes.
4. And about how many servings are expected?
Thanks,
Marcia
Hi Marcia- I used caramel sauce. This is a high layer cake, you may want 2inch high pans. Sorry if the word loaf was confusing, I changed it to cake. Servings truly depend on how big you cut the pieces. I hope that will help.
Can you explain about the Caramel that is drizzled on the cake….How do you make this and what ingredients are needed… I’d like to make this for New Years Day..
Thanks,
Cathy
Made this today and it came out a treat. I would probably use less sugar in the between layers next time if I do again tough as it was a little sweet for my tastes.
I might go so far as to half the amount of brown sugar leaving the cinimon the same
In the process of making this, it’s cooling in the pans as I type. Can’t wait to try it. My house smells awesome. Thanks for the post.
Thankyou for the wonderful recipe. 2016 had a warm start. I have shared the link to the cinnamon apple caramel cake I baked yesterday and I loved it! 🙂
Yum! I will definitely make this cake for my family! ????
we have a church wide Birthday party at out church every year. It is always a big hit. We bake cakes or a cake of choice and place it on a decorated table for the month we have picked out. Always looking for a wonderful cake not often baked but so yummy. the past two years I have won the cake contest. Last year I made a sweet potato cake with a yummy frosting and the year before that a red velvet layer with a cream cheese layer with a yummy frosting….the red velvet was on the December table with a greenery centerpiece and gold and white plates with gold utensils and tall stem glasses…I love to create.
Is there a recipe for the caramel? The cake looks delicious!
I don’t see anything in the recipe for the brown sugar mixture that you say to drizzle over each layer.
It’s the first 2 ingredients and #2 in the instructions.
Would it be okay to use 9 inch round cake pans? Otherwise I’ll have to wait to get some 8 inch pans to make this :/
I also noticed you have the same recipe on the food network website. Why does this recipe say 2 eggs and the one on food network says 4 eggs. Is there a difference.
I have made it a few (thousand) times and just prefer the consistency with 2 eggs. 🙂 It works well with both quantities though!
Yes, you can.