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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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/caramel-apple-cake-with-salted-caramel-buttercream-recipe/