Why Make This Recipe
Caramel Apple Cake is a delightful dessert that combines the sweetness of caramel with the freshness of apples. It’s perfect for family gatherings, birthday celebrations, or just a cozy night in. This cake is moist and packed with flavors that everyone will love. Plus, the caramel buttercream adds a rich finish that makes it even more special.
How to Make Caramel Apple Cake
Ingredients:
- 90 g granulated sugar
- 1 tbsp water
- 25 g butter
- 100 g heavy cream
- Pinch of salt
- 240 g all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground all spice
- 100 g granulated sugar
- 100 g dark brown sugar
- 200 g apples (grated)
- 110 g vegetable oil (room temperature)
- 2 eggs (room temperature)
- 140 g sour cream (14-18% room temperature)
- 1 tsp vanilla extract
- 100 g butter (room temperature)
- 165 g powdered sugar
- 2-3 tsp caramel
- 1 tsp vanilla extract
Directions:
Make the Salted Caramel:
- In a small saucepan, combine 90 g of granulated sugar and 1 tbsp of water. Heat over medium-low heat until the sugar dissolves and turns a golden color.
- Remove from heat and add 25 g of butter and a pinch of salt. Slowly whisk in 100 g of heavy cream. Set aside to cool.
Prepare the Apple Cake:
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together 240 g of all-purpose flour, 1 1/4 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground all spice.
- In another bowl, mix 100 g of granulated sugar, 100 g of dark brown sugar, and 200 g of grated apples.
- Add in 110 g of vegetable oil, 2 eggs, 140 g of sour cream, and 1 tsp of vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet ingredients until combined. Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Caramel Buttercream:
- In a mixing bowl, beat 100 g of room temperature butter until creamy. Gradually add 165 g of powdered sugar and mix until smooth.
- Pour in 2-3 tsp of caramel and 1 tsp of vanilla extract. Beat until fluffy.
Assemble the Cake:
- Place one layer of the cake on a serving plate. Spread a layer of caramel buttercream on top.
- Add the second layer and frost the top and sides of the cake with the remaining buttercream.
How to Serve Caramel Apple Cake
Serve this delicious cake at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Slices can be garnished with additional caramel drizzle for a beautiful presentation.
How to Store Caramel Apple Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it for longer, you can refrigerate it for about a week.
Tips to Make Caramel Apple Cake
- Use freshly grated apples for the best flavor.
- Ensure your eggs and sour cream are at room temperature for a smoother batter.
- Do not rush the caramel stage; allow the sugar to melt gently for a rich flavor.
Variation
You can add nuts like walnuts or pecans for a crunchy texture. If you prefer a lighter version, you can replace some of the butter with applesauce.
FAQs
1. Can I use store-bought caramel sauce instead of making my own?
Yes, you can use store-bought caramel sauce if you’re short on time. It will still taste great!
2. How can I make the cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Just ensure it has a binding agent like xanthan gum.
3. Can I make this cake ahead of time?
Yes, you can make the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature until you’re ready to frost and serve.
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Caramel Apple Cake
Ingredients
For the Salted Caramel
- 90 g granulated sugar
- 1 tbsp water
- 25 g butter
- 100 g heavy cream
- Pinch of salt
For the Apple Cake
- 240 g all-purpose flour
- 1.25 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.25 tsp ground all spice
- 100 g granulated sugar
- 100 g dark brown sugar
- 200 g apples (grated)
- 110 g vegetable oil (room temperature)
- 2 eggs (room temperature)
- 140 g sour cream (14-18% room temperature)
- 1 tsp vanilla extract
For the Caramel Buttercream
- 100 g butter (room temperature)
- 165 g powdered sugar
- 2-3 tsp caramel
- 1 tsp vanilla extract
Instructions
Make the Salted Caramel
- In a small saucepan, combine 90 g of granulated sugar and 1 tbsp of water and heat over medium-low until the sugar dissolves and turns golden.
- Remove from heat and add 25 g of butter and a pinch of salt. Slowly whisk in 100 g of heavy cream. Set aside to cool.
Prepare the Apple Cake
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and all spice.
- In another bowl, mix granulated sugar, dark brown sugar, and grated apples.
- Add vegetable oil, eggs, sour cream, and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet ingredients until combined. Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Caramel Buttercream
- In a mixing bowl, beat the butter until creamy. Gradually add powdered sugar and mix until smooth.
- Pour in caramel and vanilla extract. Beat until fluffy.
Assemble the Cake
- Place one layer of the cake on a serving plate and spread a layer of caramel buttercream on top.
- Add the second layer and frost the top and sides of the cake with the remaining buttercream.
