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A frosted cake topped with caramel drizzle and three caramel-dipped apples on sticks sits on a decorative metal plate.
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Caramel Apple Cake

This decadent Caramel Apple Cake, with layers of spiced apple cake, creamy frosting and a salted caramel drizzle, is the perfect dessert for all your fall gatherings!
Course Cakes & Cupcakes, Desserts & Sweets
Cuisine American
Keyword caramel apple cake, caramel apple spice cake
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 1001kcal

Equipment

  • 2 9" round pans
  • parchment paper

Ingredients

For The Cake

  • 3 cups all-purpose flour
  • 2 1/2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/2 cup butter room temp
  • 3/4 cup vegetable oil
  • 1 3/4 cups brown sugar
  • 4 large eggs room temp
  • 1 tablespoon vanilla extract
  • 1 cup sour cream full fat
  • 1 cup unsweetened applesauce
  • 2 cups apples peeled and chopped
  • 1 cup chopped pecans optional

For The Cream Cheese Frosting

  • 16 ounces cream cheese full-fat
  • 1/2 cup butter room temp
  • 4 cups confectioners sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

For The Caramel Drizzle

  • 1 cup brown sugar
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 4 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

For The Garnish

Instructions

For The Cake

  • Heat your oven to 350°. Line two 9-inch round pans with parchment paper and spray well with cooking spray.
  • In a bowl, combine the flour, cinnamon, baking powder, baking soda, nutmeg, ginger, and salt.
    3 cups all-purpose flour, 2 1/2 teaspoons cinnamon, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/2 teaspoon salt
  • In a separate large bowl, beat the butter and oil together until smooth.
    3/4 cup vegetable oil, 1/2 cup butter
  • Next, add the brown sugar and beat until combined.
    1 3/4 cups brown sugar
  • Add half the flour mixture and combine.
  • Add your eggs and the vanilla extract and beat well.
    4 large eggs, 1 tablespoon vanilla extract
  • Mix in the the sour cream and applesauce, followed by the remaining flour and beat just until mixed.
    1 cup sour cream, 1 cup unsweetened applesauce
  • Fold in the apples and pecans.
    2 cups apples, 1 cup chopped pecans
  • Spread half of the cake batter in each pan. Bake the cake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Remove and let cool for 10 minutes.  Gently loosen the edges of the cake from the cake pan.
  • Place one cake on your cake stand or serving plate, and the other on a cooling rack. You want to let the cakes cool completely before icing.

For The Frosting

  • As the cake bakes, make the frosting by beating the cream cheese and the butter together until smooth and fluffy.
    16 ounces cream cheese, 1/2 cup butter
  • Add the confectioners sugar a cup at a time, beating until smooth.
    4 cups confectioners sugar
  • Add vanilla extract and salt. Mix well.
    1 tablespoon vanilla extract, 1/4 teaspoon salt

For The Salted Caramel Sauce

  • To make the caramel, add brown sugar, heavy cream, butter and corn syrup to a saucepan.
    1 cup brown sugar, 1 cup heavy cream, 4 tablespoons unsalted butter, 4 tablespoons light corn syrup
  • Cook over medium low heat and bring to a low boil, stirring often.
  • Continue cooking until the caramel begins to thicken. If using a candy thermometer, don't cook it past 220° or it may get too hard. It will also thicken as it cools.
  • Remove from heat and stir in the vanilla extract and salt. Let cool until you can touch it. You want to be sure it's not too hot or it could melt the icing.
    1 teaspoon vanilla extract, 1/8 teaspoon salt

Assembling The Cake

  • Add a thick layer of frosting over the top of the cooled cake that's sitting on the cake stand or serving platter. Smooth it out.
  • Add the second cake layer, then add the remainder of the icing to the top and sides of the cake.
  • Pour the cooled caramel sauce over the top of the cake.  Use a knife to push some of the caramel glaze over the edges to get the pretty drip effect.
  • Decorate with caramel apples or dipped apple slices.

Notes

  • If your caramel gets too thick, you can thin it with a spoonful of heavy cream. Add just a little at a time until you get the consistency you want.
  • If you don't have time to make your own caramel apples, you can decorate your cake with store-bought caramel apples instead.

Nutrition

Serving: 1g | Calories: 1001kcal | Carbohydrates: 130g | Protein: 10g | Fat: 51g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 555mg | Potassium: 368mg | Fiber: 3g | Sugar: 101g | Vitamin A: 1611IU | Vitamin C: 2mg | Calcium: 173mg | Iron: 3mg