Caramel Apple Cake with Salted Caramel Buttercream Recipe

Introduction

This Caramel Apple Cake combines tender, spiced apple cake with a rich salted caramel buttercream. Perfect for fall or any time you crave a comforting dessert with a deliciously decadent twist.

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 allspice
• 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

Instructions

1. Step 1: Make the salted caramel. In a medium saucepan, combine 90 g granulated sugar and 1 tbsp water, stirring to wet all sugar evenly. Flatten the mixture for even melting. Melt over medium-high heat until golden brown, stirring occasionally.
2. Step 2: Reduce heat to medium. Stir in 25 g butter until melted into the caramel. Slowly add 100 g heavy cream in small amounts, stirring constantly as it bubbles up. Continue stirring until smooth.
3. Step 3: Turn off heat, add a pinch of salt, and stir. Transfer caramel to a shallow bowl and chill in the fridge for 30-60 minutes until it reaches room temperature.
4. Step 4: Preheat oven to 170ºC (340ºF) conventional. Line a 22×22 cm square baking pan with parchment paper.
5. Step 5: Grate 200 g apples and set aside.
6. Step 6: In a large bowl, sift together 240 g flour, 1 1/4 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp allspice. Stir to combine.
7. Step 7: In another bowl, whisk 100 g granulated sugar, 100 g dark brown sugar, 110 g vegetable oil, 2 eggs, 140 g sour cream, and 1 tsp vanilla extract until smooth and combined.
8. Step 8: Pour wet ingredients into dry ingredients. Add grated apples and gently stir until no flour lumps remain.
9. Step 9: Pour batter into prepared pan and bake for 40-45 minutes, or until a tester inserted in the center comes out clean.
10. Step 10: After baking, remove cake from the pan carefully after 10 minutes and allow it to cool completely on a wire rack.
11. Step 11: For the caramel buttercream, sift 165 g powdered sugar and set aside.
12. Step 12: Beat 100 g butter in a mixer on medium-high speed for 4 minutes. Scrape down bowl sides and beat for another 2 minutes.
13. Step 13: Add powdered sugar, 1 tsp vanilla extract, and 2-3 tsp caramel in two additions, whipping well after each until fully incorporated.
14. Step 14: Scrape down sides and mix one last time for 1 minute on low speed.
15. Step 15: Spread buttercream evenly over the cooled cake. Drizzle additional caramel on top and swirl gently with a spatula.
16. Step 16: Store leftover caramel in an airtight container in the fridge for up to 1 month.

Tips & Variations

• Use tart apples like Granny Smith for a bright contrast to the sweet caramel.
• If you prefer a less sweet cake, reduce the brown sugar slightly in the batter.
• For extra texture, add chopped nuts such as walnuts or pecans to the batter.
• Allow the caramel to cool to room temperature before adding to buttercream to prevent melting.

Storage

Store the finished cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for 20-30 minutes before serving for best texture. Leftover caramel can be kept in an airtight container in the fridge for up to 1 month and warmed gently before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the salted caramel ahead of time?

Yes, make the salted caramel up to a week in advance and store it in the fridge. Bring it to room temperature and stir well before using.

What type of apples work best in this cake?

Tart apples like Granny Smith or Braeburn hold their texture well and provide a nice balance to the sweetness of the caramel and buttercream.

Caramel Apple Cake with Salted Caramel Buttercream Recipe

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★★★★★

5 from 69 reviews

This Caramel Apple Cake is a moist and flavorful dessert that combines the warmth of grated apples and cinnamon with a luscious salted caramel sauce and creamy caramel buttercream frosting. Featuring a tender crumb enriched with vegetable oil, sour cream, and aromatic spices, this cake is perfect for autumn gatherings or a comforting treat any time of year.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Salted Caramel

• 90 g granulated sugar
• 1 tbsp water
• 25 g butter
• 100 g heavy cream
• Pinch of salt

Apple Cake

• 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 allspice
• 100 g granulated sugar
• 100 g dark brown sugar
• 200 g grated apples
• 110 g vegetable oil (room temperature)
• 2 eggs (room temperature)
• 140 g sour cream (14-18%, room temperature)
• 1 tsp vanilla extract

Caramel Buttercream

• 100 g butter (room temperature)
• 165 g powdered sugar
• 2–3 tsp salted caramel (prepared above)
• 1 tsp vanilla extract

Instructions

1. Prepare Salted Caramel: In a medium saucepan, combine the granulated sugar and water, stirring to wet all the sugar. Flatten the mixture into an even layer to ensure even melting. Heat over medium-high until golden brown, stirring occasionally once browning begins to melt evenly.
2. Add Butter and Cream: Reduce heat to medium, stir in butter until melted and incorporated. Gradually add heavy cream a little at a time, stirring constantly as the mixture bubbles vigorously. Continue stirring until smooth and combined.
3. Finish Caramel: Turn off heat, stir in a pinch of salt. Transfer the caramel to a shallow bowl to cool faster, then refrigerate for 30-60 minutes until it reaches room temperature.
4. Preheat Oven and Prepare Pan: Preheat oven to 170ºC (340ºF) conventional. Line a 22×22 cm square baking pan with parchment paper.
5. Grate Apples: Grate the apples and weigh 200 g. Set aside.
6. Mix Dry Ingredients: In a large bowl, sift together flour, baking powder, baking soda, salt, ground cinnamon, and ground allspice. Stir to combine well.
7. Combine Wet Ingredients: In a separate bowl, whisk together vegetable oil, eggs, sour cream, vanilla extract, granulated sugar, and dark brown sugar until fully blended.
8. Mix Batter: Pour the wet mixture into the dry ingredients. Add grated apples and gently fold together until no flour lumps remain.
9. Bake Cake: Pour batter into prepared pan. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean.
10. Cool Cake: After baking, remove the cake from the oven and let it cool in the pan for 10 minutes. Then gently remove from pan and allow to cool completely on a wire rack.
11. Prepare Caramel Buttercream: Sift powdered sugar and set aside. In a stand mixer or with a hand mixer, beat butter on medium-high speed for 4 minutes until creamy. Scrape bowl sides and continue mixing for 2 more minutes.
12. Add Powdered Sugar, Vanilla, and Caramel: Add powdered sugar, vanilla extract, and 2-3 tsp of the salted caramel in two additions, beating well after each addition until fully incorporated.
13. Final Mix: Scrape down the sides of the bowl and mix on low speed for 1 minute to create smooth buttercream.
14. Assemble Cake: Place cooled cake on serving plate. Spread the caramel buttercream evenly over the top. Drizzle with additional caramel and use a spoon or offset spatula to create swirls in the buttercream.
15. Storage: Any leftover caramel can be stored in an airtight container in the fridge for up to one month.

Notes

• Ensure all wet ingredients are at room temperature for the best batter consistency.
• Grating the apples instead of chopping helps disperse moisture evenly throughout the cake.
• Use a conventional oven as directed for even baking; fan/convection ovens may require temperature adjustments.
• The salted caramel sauce should be cooled completely before incorporating into the buttercream to prevent melting the butter.
• Store leftover cake covered at room temperature for up to 2 days or refrigerated for longer freshness.

Keywords: Caramel Apple Cake, salted caramel, apple cake, autumn dessert, buttercream frosting, homemade cake