Can I make this Caramel Apple Cake in advance?

Absolutely! The cake layers can be made ahead of time and stored in an airtight container at room temperature for up to two days. You can also freeze the layers for up to two months, thawing them before frosting. The salted caramel and buttercream can be made ahead as well, stored in the refrigerator for up to two weeks. Simply rewhip them to bring them back to their smooth consistency before using.

How do I make the salted caramel for this cake?

Making the salted caramel involves melting sugar in a saucepan until it turns amber, then adding butter, heavy cream, and salt. It only takes about 20 minutes, and you’ll have a rich, smooth caramel that’s perfect for the buttercream and cake drizzle. Make sure to let it cool completely before using it in the recipe.

Can I use store-bought caramel instead of homemade?

While homemade caramel offers a superior flavor and consistency, you can use store-bought caramel in a pinch. However, keep in mind that homemade salted caramel provides a depth of flavor and texture that really elevates this cake, so we recommend making it from scratch if you have the time.

Caramel Apple Cake – Fall’s Best Dessert

Description

This Caramel Apple Cake combines a moist apple spice cake with the richness of homemade salted caramel buttercream. It’s an ideal dessert for fall, blending the comforting flavors of cinnamon, nutmeg, and apples with a sweet and salty caramel finish.

Ingredients

Scale

3 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp kosher salt
2 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1 1/2 cups unsalted butter, room temperature
1 cup packed brown sugar
1 1/2 cups granulated white sugar
2 eggs, room temperature
3 1/2 cups unsweetened applesauce
1 1/2 cups granulated white sugar
9 Tbsp unsalted butter, room temperature, cut into cubes
3/4 cup heavy whipping cream, room temperature
1 3/4 tsp kosher salt
1 cup unsalted butter, room temperature
4 cups powdered sugar
2 tsp vanilla extract
1/2 cup homemade salted caramel
1/4 tsp kosher salt
1 cup unsalted butter, room temperature
3 1/2 cups powdered sugar
2 tsp vanilla extract
2 Tbsp whole milk or heavy whipping cream
1/2 medium apple, chopped
1/2 cup chopped almonds

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Instructions

Preheat the oven to 350ºF. Prepare three 8-inch or four 6-inch cake pans with cooking spray and parchment paper at the bottom.
In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg. Set aside.
In a stand mixer, cream the butter until light and fluffy. Add the sugars and beat until well combined.
Add eggs one at a time, mixing thoroughly after each addition. Mix on medium for 1 minute.
Reduce the mixer speed to low and alternate adding the flour mixture and applesauce in three additions, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared pans. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
To make the caramel: In a medium saucepan, melt the sugar over medium-high heat, stirring constantly. Once it turns amber, add the butter and cream, whisking to combine. Let it boil for 1 minute, then remove from heat and stir in the salt. Let cool to room temperature.
For the salted caramel buttercream: Whip the butter on high speed until fluffy. Gradually add powdered sugar, vanilla, and the cooled caramel. Beat for 2 minutes.
For the vanilla buttercream: Cream the butter on high speed until light. Gradually add powdered sugar, then mix in vanilla and milk. Beat until smooth.
Assemble the cake by frosting the layers with salted caramel buttercream. Apply a crumb coat and refrigerate for 20 minutes.
Frost the cake with vanilla buttercream. Garnish with chopped almonds and drizzle with the remaining salted caramel. Decorate with a caramel apple on top. Refrigerate for 30 minutes before serving.

Notes

Make sure the caramel cools completely before using in buttercream to prevent it from melting the frosting.
The cake layers can be made ahead and stored wrapped at room temperature for up to 2 days.
Both buttercream recipes can be made ahead and stored in the fridge for up to two weeks. Rewhip them before using.
For a dairy-free version, substitute dairy-free butter and coconut cream for the cream and butter in the caramel.

Nutrition

Serving Size: 1 slice
Calories: 550
Sugar: 45g
Sodium: 180mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 74g
Fiber: 3g
Protein: 4g
Cholesterol: 65mg