Easiest Caramel Apple Cake Recipe Ever: This Caramel Apple Cake is the perfect dessert for fall! Featuring a super soft and moist apple cake topped with a smooth caramel buttercream and drizzled with homemade salted caramel, it’s easy to make and perfect for gatherings with friends and family.
Easiest Caramel Apple Cake Recipe Ever
Why You’ll Love This Caramel Apple Cake
- Easy to Make: No mixer needed for the cake batter—just a whisk and two bowls!
- Moist Apple Cake: Freshly grated apples ensure each bite is tender and flavorful.
- Salted Caramel Heaven: The homemade caramel is swirled into the buttercream and generously drizzled on top.
Ingredients You’ll Need:
Salted Caramel Sauce:
- 90 g granulated sugar
- 1 tbsp water
- 25 g butter
- 100 g heavy cream
- Pinch of salt
Apple Cake:
- 200 g apples (grated)
- 240 g all-purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 100 g granulated sugar
- 100 g dark brown sugar
- 110 g vegetable oil
- 2 eggs
- 140 g sour cream
- 1 tsp vanilla extract
Caramel Buttercream:
- 165 g powdered sugar (sifted)
- 100 g butter (room temperature)
- 2-3 tsp caramel sauce
- 1 tsp vanilla extract
Step 1: Make the Salted Caramel Sauce
- Melt the sugar: In a medium-sized saucepan, combine the granulated sugar and water. Stir to wet the sugar and flatten it into an even layer.
- Cook over medium-high heat: Melt the sugar until it turns golden brown, stirring occasionally once browning starts.
- Add the butter: Reduce the heat to medium and stir in the butter until melted.
- Incorporate the heavy cream: Add the cream gradually, stirring constantly. Be cautious as the mixture will bubble vigorously.
- Season with salt: Stir in a pinch of salt and transfer the caramel to a shallow bowl. Let it cool in the fridge for 30-60 minutes until it reaches room temperature.
Step 2: Make the Apple Cake
- Preheat oven: Set the oven to 170°C/340°F. Line a 22×22 cm baking pan with parchment paper.
- Prepare the apples: Grate the apples and set them aside.
- Mix dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, allspice, granulated sugar, and brown sugar.
- Mix wet ingredients: In another bowl, whisk together the vegetable oil, eggs, sour cream, and vanilla extract until combined.
- Combine wet and dry: Pour the wet ingredients into the dry mixture. Add the grated apples and gently fold until no flour lumps remain.
- Bake: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick comes out clean.
- Cool: Let the cake cool for 10 minutes before removing it from the pan. Transfer to a cooling rack and allow it to cool completely.
Step 3: Make the Caramel Buttercream
- Whip the butter: In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on medium-high speed for 4 minutes. Scrape down the sides and mix for an additional 2 minutes.
- Add powdered sugar and caramel: Gradually add the powdered sugar, vanilla extract, and caramel sauce in two batches, mixing until fully incorporated.
- Final mix: Scrape down the bowl and mix on low speed for 1 minute to ensure a smooth, fluffy buttercream.
Step 4: Assemble the Cake
- Frost the cake: Spread the caramel buttercream evenly over the cooled apple cake.
- Swirl in caramel: Drizzle the caramel sauce on top and swirl it into the frosting using a spoon or offset spatula.
- Optional decoration: Sprinkle chopped nuts, extra caramel drizzle, or apple slices for a decorative touch.
Storage Tips
- Refrigeration: Store the frosted cake in the fridge, covered with plastic wrap or in an airtight container.
- Serving: Bring the cake to room temperature before serving for the best texture and flavor.
- Shelf life: Best enjoyed within 2-3 days.
Baking Tips for Success:
- Use a kitchen scale: For accuracy, measure your ingredients in grams.
- Don’t overmix: Gently fold the batter to avoid overworking it, which can result in a dense cake.
- Choose the right baking pan: Light-colored aluminum pans bake more evenly and prevent overbrowning compared to dark-colored pans.
Nutrition
- Carbohydrates: 43g
- Protein: 3g
- Fat: 18g
- Saturated Fat: 8g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 50mg
- Sodium: 190mg
- Potassium: 69mg
- Fiber: 1g
- Sugar: 30g
- Vitamin A: 384IU
- Vitamin C: 1mg
- Calcium: 47mg
- Iron: 1mg
This Caramel Apple Cake is the ultimate fall dessert, combining the warm flavors of cinnamon-spiced apples with the richness of salted caramel. Whether you’re serving it for a family dinner or a festive gathering, this cake is guaranteed to be a hit.
Frequently Asked Questions
Q1: Can I make this cake ahead of time?
Yes! You can bake the apple cake a day in advance. Store it tightly wrapped in the fridge and frost it before serving.
Q2: What kind of apples should I use?
Granny Smith, Honeycrisp, or Fuji apples work best because of their firm texture and sweet-tart flavor.
Q3: Can I use store-bought caramel sauce?
Yes, but homemade caramel adds a richer, more authentic flavor.
Q4: Why is my cake dry?
Overbaking or using too much flour can cause dryness. Start checking for doneness at the 40-minute mark and measure ingredients carefully.