Caramel Apple Cake

Caramel Apple Cake has layers of moist, spiced vanilla cake filled with caramelized apples and a drizzle of salted caramel sauce. Pecans (optional!) add a nice crunch, and the whole cake is covered in swirls of brown butter cinnamon cream cheese frosting. Top with a salted caramel drip and candy apples for the ultimate fall cake!


Salted Caramel Sauce

1 cup granulated sugar 215 grams
6 tbsp salted butter, cubed
1/2 cup + 1 tbsp heavy cream
generous sprinkle flaky sea salt
For the Apple Filling
4 medium apples 5 & 1/2 cups, 775 grams, or 27 ounces diced. I used a mix of honeycrisp & golden delicious
1/4 cup salted butter, cubed
1/2 cup brown sugar, packed
1 and 1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp nutmeg

2 tbsp apple cider See substitute in notes below
2/3 cup chopped pecans optional
For the Cinnamon Vanilla Cake Layers
3 and 1/2 cups cake flour 385 grams
3/4 tsp salt
1 and 1/2 tsp cinnamon
1/2 tsp nutmeg
pinch of ground cloves
1 tbsp baking powder
3/4 tsp baking soda
1/2 cup + 2 and 1/2 tbsp salted butter, softened at room temperature 148 grams

1/2 cup vegetable oil
2 and 2/3 cups granulated sugar
3 large eggs
1 large egg white use fresh, not boxed
1 tbsp + 1 tsp vanilla extract
3/4 cup full fat sour cream, at room temperature
1 and 1/2 cups milk, at room temperature
For the Brown Butter Frosting
2 and 1/2 cups salted butter, cubed
8 ounces cream cheese
6 and 2/3 cups powdered sugar add an additional 1/2 cup or so to taste if it’s not sweet enough for you
2 tbsp apple cider
1 tbsp vanilla extract
pinch salt
3/4 tsp cinnamon plus more to taste – i always add more, but start light if you don’t want a ton of cinnamon
For the Candy Apples (Optional)
3 medium apples
3 tbsp corn syrup
1 cup granulated sugar
1/4 cup water
1/4 tsp cinnamon
4 wooden skewers or popsicle sticks

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