I created a fall showstopper where spiced apple layers meet silky salted caramel and glossy dripping caramel apples that dare you not to scroll.

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I am obsessed with this caramel apple cake in a way that makes weekdays feel like a sin. I love the way warm ground cinnamon threads through the apple spice layers, a familiar kick that never gets boring.

I adore the salted caramel sauce dripping down the sides, glossy and insistently sticky, begging for a fork. The frosting sits like a soft cloud, sweet and grounded so the apples stay bold.

But what really gets me is the contrast, tart apple, rich caramel, tender cake. It’s dessert that demands attention.

I will never share it easily. I might steal it.

Ingredients

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Flour: the cake’s backbone, gives structure so it doesn’t turn into mush.
Spices: cinnamon, nutmeg, cloves — warm, cozy notes that hug every bite.
Sugars: brown adds molasses depth, white boosts sweetness and tender crumb.
Eggs and oil: keep it moist and rich, it stays tender for days.
Sour cream or yogurt: adds tang and creaminess, makes the crumb soft.
Apples: juicy bits throughout, fresh texture — grated or chopped, your call.
Nuts: optional crunch and nuttiness; toasted ones really sing.
Basically addictive.
Caramel base: sugar, butter, cream — buttery, slightly smoky sauce to drizzle.
Sea salt: tiny hits of salt make the caramel sing, not too much.
Buttercream: ultra creamy, sweet frosting that holds the caramel and slices.
Apple slices topping: fresh crispness, pretty garnish, adds a little freshness.

Ingredient Quantities

For the apple spice cake:

2 1/2 cups (312 g) all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 1/4 cups (250 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

3 large eggs, room temperature

1 cup (240 ml) vegetable oil

1/2 cup (120 g) sour cream or plain Greek yogurt

2 teaspoons vanilla extract

3 cups peeled, cored and chopped apples (about 3 medium apples), or grated if you prefer

1 cup chopped walnuts or pecans, optional

For the salted caramel:

1 1/2 cups (300 g) granulated sugar

6 tablespoons (85 g) unsalted butter, cut into pieces

1/2 cup (120 ml) heavy cream, warmed slightly

1 teaspoon flaky sea salt, plus more to taste

For the vanilla buttercream:

1 1/2 cups (340 g) unsalted butter, softened

6 cups (720 g) powdered sugar, sifted

1/4 cup (60 ml) heavy cream or whole milk

2 teaspoons vanilla extract

Pinch of fine salt

For the caramel apple topping:

1/2 to 3/4 cup salted caramel sauce (homemade or store bought)

1 medium apple, thinly sliced, for garnish

Extra flaky sea salt for finishing, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans or line with parchment, and toss the chopped apples with a tablespoon of flour to keep them from sinking.

2. Whisk together 2 1/2 cups all purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp fine salt, 2 tsp ground cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves in a bowl. Set aside.

3. In a large bowl beat 1 1/4 cups packed light brown sugar and 1/2 cup granulated sugar with 3 large eggs until glossy. Slowly stream in 1 cup vegetable oil while mixing, then beat in 1/2 cup sour cream or Greek yogurt and 2 tsp vanilla until smooth.

4. Fold the dry ingredients into the wet mixture in two additions, mixing until just combined. Fold in the 3 cups chopped or grated apples and 1 cup nuts if using. Don’t overmix or the cake will be dense.

5. Divide batter between pans and bake 25 to 30 minutes, or until a toothpick comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn onto a rack to cool completely before frosting.

6. Make the salted caramel while cakes bake. In a heavy bottomed saucepan melt 1 1/2 cups granulated sugar over medium heat, stirring often as it melts and turns an amber color. Add 6 tablespoons unsalted butter, whisk until melted, then carefully pour in 1/2 cup warmed heavy cream and whisk until smooth. Remove from heat and stir in 1 tsp flaky sea salt. Let cool to warm room temp; it will thicken as it cools. If it crystallizes, warm gently.

7. Make the vanilla buttercream by beating 1 1/2 cups softened unsalted butter until pale and fluffy. Gradually add 6 cups sifted powdered sugar, alternating with 1/4 cup heavy cream, scraping bowl as needed. Add 2 tsp vanilla and a pinch of salt, then beat until smooth and spreadable. If too soft chill 10 minutes, if too stiff add a little more cream.

8. To assemble, place one cake layer on a plate or cake board and spread a thin coat of buttercream to crumb coat. Chill 10 minutes if crumbs are an issue. Pipe or spread a thicker layer of buttercream on the middle, then spoon a generous ring of salted caramel near the edge but not all the way to the edge so it won’t run out. Top with second layer and press lightly.

9. Frost outside of cake with remaining buttercream, smoothing as best you can. Chill 15 minutes to set. Warm 1/2 to 3/4 cup salted caramel slightly so it’s pourable, then spoon over the center and nudge it toward the edge so it drips down the sides. Arrange thin apple slices on top in a fan or rosette, you can brush them with a little lemon juice to prevent browning.

10. Finish with extra flaky sea salt to taste and any leftover chopped nuts. Let the cake rest at room temp 30 minutes before serving so the caramel softens the crumb, or refrigerate if you prefer firmer frosting. Slice with a warm knife for cleaner cuts.

Equipment Needed

1. Oven (preheat to 350°F)
2. Two 9 inch round cake pans, plus parchment or nonstick spray and flour for prepping them
3. Large mixing bowls (one for dry, one for wet)
4. Electric hand mixer or stand mixer and a whisk for the caramel
5. Dry measuring cups and spoons, plus a liquid measuring cup
6. Rubber spatula and offset spatula for spreading buttercream
7. Heavy bottomed saucepan and a heatproof whisk or wooden spoon for the caramel
8. Cooling rack and cake board or serving plate
9. Chef knife and cutting board for chopping apples and nuts

FAQ

Q: Can I make the cake ahead of time?

Yes. Bake the cake layers a day ahead, wrap them tightly in plastic wrap and keep at room temp. Make the caramel and buttercream a day ahead too and refrigerate. On the day you frost, warm caramel slightly so it pours easy and bring buttercream to room temp before using.

Q: My apples browned while I chopped them. Will that matter?

Slight browning is fine and won’t affect flavor. If you want to prevent it, toss chopped apples with a teaspoon of lemon juice mixed into a tablespoon of water. Grated apples are less likely to brown and give a more tender crumb.

Q: The caramel seized or crystallized. How do I fix it?

If sugar crystallizes while cooking, stop stirring and carefully add a tablespoon of warm water, then gently swirl the pan until it dissolves. If sauce looks grainy after butter and cream, strain and reheat very gently, whisking until smooth. If it still fails, start fresh with a clean pan.

Q: Can I substitute oil with butter or make this gluten free?

You can swap oil for melted butter 1 to 1 for a richer flavor, but the cake will be a bit denser. For gluten free, use a 1 to 1 gluten free flour blend that contains xanthan gum and weigh by grams for best results.

Q: How do I stop the buttercream from being too sweet or too thin?

Too sweet: add a pinch more salt or a teaspoon of lemon juice to cut sweetness. Too thin: chill the buttercream 10 to 20 minutes, then re-whip. If it’s too thick, add heavy cream a teaspoon at a time until you reach spreadable consistency.

Q: Any tips for assembling without a mess?

Chill the layers briefly so crumbs don’t mix into the frosting. Use a small amount of buttercream as a crumb coat, chill 15 minutes, then do the final coat. Warm the caramel slightly and drizzle with a spoon or a squeeze bottle for cleaner lines. Finish with apple slices and a light sprinkle of flaky sea salt.

Caramel Apple Cake Recipe Substitutions and Variations

All purpose flour: Use equal parts whole wheat pastry flour or 1 cup AP flour plus 2 tablespoons cornstarch to keep it light. Whole wheat will make it a bit denser and nuttier, but still tasty.
Vegetable oil: Swap with melted coconut oil or light olive oil. Coconut adds a slight coconut flavor, olive oil gives a fruitier note, so choose based on what you like.
Sour cream or Greek yogurt: Use buttermilk (3/4 cup) or a mix of 1/2 cup plain yogurt plus 1/4 cup milk. Buttermilk keeps the cake tender and adds a subtle tang.
Heavy cream (for caramel or buttercream): Replace with evaporated milk for a lighter caramel, or use half-and-half plus 1 tablespoon butter for richness. If you need dairy free, use full fat coconut milk.

Pro Tips

– Toss the chopped apples with a little flour and pat them dry with a towel before folding in. If they’re wet they’ll weigh the batter down and sink, plus too much moisture makes the crumb gummy. Use a mix of tart and sweet apples for better flavor, not all one variety.

– When making caramel, don’t rush it. Let the sugar fully melt and only stir gently or swirl the pan, and be ready with your butter and warm cream nearby. If it crystallizes, don’t panic, warm it slowly over low heat and stir until smooth. Always use a heavy bottom pan and watch the color, not the clock.

– Chill the cake briefly after a thin crumb coat so you can get a clean second coat. If your buttercream feels too soft, pop it in the fridge for 10 minutes, but don’t overchill or it will be hard to spread and you’ll tear the crumb coat.

– Salt is everything here, but add it carefully. Taste the caramel when it’s cooled to warm, then add flaky salt a little at a time so it brightens without overpowering. Finish with a small sprinkle on top so each bite has that hit, not a single salty chunk.

– Warm your knife under hot water and wipe it between slices for neat cuts. Let the cake sit at room temp for about 30 minutes before serving so the caramel and frosting soften, otherwise you’ll tear the crumb and get messy slices.

Caramel Apple Cake Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I created a fall showstopper where spiced apple layers meet silky salted caramel and glossy dripping caramel apples that dare you not to scroll.

Servings

servings

Calories

985

kcal

Equipment: 1. Oven (preheat to 350°F)
2. Two 9 inch round cake pans, plus parchment or nonstick spray and flour for prepping them
3. Large mixing bowls (one for dry, one for wet)
4. Electric hand mixer or stand mixer and a whisk for the caramel
5. Dry measuring cups and spoons, plus a liquid measuring cup
6. Rubber spatula and offset spatula for spreading buttercream
7. Heavy bottomed saucepan and a heatproof whisk or wooden spoon for the caramel
8. Cooling rack and cake board or serving plate
9. Chef knife and cutting board for chopping apples and nuts

Ingredients

For the apple spice cake:
2 1/2 cups (312 g) all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/4 cups (250 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
3 large eggs, room temperature
1 cup (240 ml) vegetable oil
1/2 cup (120 g) sour cream or plain Greek yogurt
2 teaspoons vanilla extract
3 cups peeled, cored and chopped apples (about 3 medium apples), or grated if you prefer
1 cup chopped walnuts or pecans, optional
For the salted caramel:
1 1/2 cups (300 g) granulated sugar
6 tablespoons (85 g) unsalted butter, cut into pieces
1/2 cup (120 ml) heavy cream, warmed slightly
1 teaspoon flaky sea salt, plus more to taste
For the vanilla buttercream:
1 1/2 cups (340 g) unsalted butter, softened
6 cups (720 g) powdered sugar, sifted
1/4 cup (60 ml) heavy cream or whole milk
2 teaspoons vanilla extract
Pinch of fine salt
For the caramel apple topping:
1/2 to 3/4 cup salted caramel sauce (homemade or store bought)
1 medium apple, thinly sliced, for garnish
Extra flaky sea salt for finishing, optional

Directions

Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans or line with parchment, and toss the chopped apples with a tablespoon of flour to keep them from sinking.
Whisk together 2 1/2 cups all purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp fine salt, 2 tsp ground cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves in a bowl. Set aside.
In a large bowl beat 1 1/4 cups packed light brown sugar and 1/2 cup granulated sugar with 3 large eggs until glossy. Slowly stream in 1 cup vegetable oil while mixing, then beat in 1/2 cup sour cream or Greek yogurt and 2 tsp vanilla until smooth.
Fold the dry ingredients into the wet mixture in two additions, mixing until just combined. Fold in the 3 cups chopped or grated apples and 1 cup nuts if using. Don’t overmix or the cake will be dense.
Divide batter between pans and bake 25 to 30 minutes, or until a toothpick comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn onto a rack to cool completely before frosting.
Make the salted caramel while cakes bake. In a heavy bottomed saucepan melt 1 1/2 cups granulated sugar over medium heat, stirring often as it melts and turns an amber color. Add 6 tablespoons unsalted butter, whisk until melted, then carefully pour in 1/2 cup warmed heavy cream and whisk until smooth. Remove from heat and stir in 1 tsp flaky sea salt. Let cool to warm room temp; it will thicken as it cools. If it crystallizes, warm gently.
Make the vanilla buttercream by beating 1 1/2 cups softened unsalted butter until pale and fluffy. Gradually add 6 cups sifted powdered sugar, alternating with 1/4 cup heavy cream, scraping bowl as needed. Add 2 tsp vanilla and a pinch of salt, then beat until smooth and spreadable. If too soft chill 10 minutes, if too stiff add a little more cream.
To assemble, place one cake layer on a plate or cake board and spread a thin coat of buttercream to crumb coat. Chill 10 minutes if crumbs are an issue. Pipe or spread a thicker layer of buttercream on the middle, then spoon a generous ring of salted caramel near the edge but not all the way to the edge so it won’t run out. Top with second layer and press lightly.
Frost outside of cake with remaining buttercream, smoothing as best you can. Chill 15 minutes to set. Warm 1/2 to 3/4 cup salted caramel slightly so it’s pourable, then spoon over the center and nudge it toward the edge so it drips down the sides. Arrange thin apple slices on top in a fan or rosette, you can brush them with a little lemon juice to prevent browning.
Finish with extra flaky sea salt to taste and any leftover chopped nuts. Let the cake rest at room temp 30 minutes before serving so the caramel softens the crumb, or refrigerate if you prefer firmer frosting. Slice with a warm knife for cleaner cuts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.