Description

This Caramel Apple Cake is a moist and flavorful dessert featuring freshly grated apples and a perfectly spiced batter. It is topped with a luscious homemade salted caramel sauce and a smooth caramel buttercream frosting, balancing sweetness and spice with a rich, creamy finish. The cake is baked to golden perfection and finished with decadent swirls of caramel for an impressive treat.

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 apples (grated)
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 caramel (from salted caramel sauce)
1 tsp vanilla extract

Instructions

Prepare Salted Caramel: In a medium saucepan, combine granulated sugar and water, stirring to wet all sugar. Cook over medium-high heat, allowing sugar to melt and turn golden brown, stirring occasionally for even melting.
Incorporate Butter and Cream: Reduce heat to medium, then add butter and stir until melted into the caramel. Gradually add heavy cream in small amounts, stirring constantly as mixture bubbles vigorously. Continue stirring until smooth and combined.
Finish Salted Caramel: Remove from heat, stir in a pinch of salt, then transfer caramel to a shallow bowl. Cool in the fridge for 30-60 minutes until it reaches room temperature.
Preheat Oven and Prepare Pan: Heat oven to 170ºC (340ºF) conventional. Line a 22×22 cm square baking pan with parchment paper.
Prepare Dry Ingredients: Grate apples and set aside. In a large bowl, sift together flour, baking powder, baking soda, salt, ground cinnamon, and ground allspice. Stir to blend evenly.
Mix Wet Ingredients: In a separate bowl, whisk together granulated sugar, dark brown sugar, vegetable oil, eggs, sour cream, and vanilla extract until fully combined.
Combine Wet and Dry Mixtures: Pour wet ingredients into dry mixture, add grated apples, and gently stir until smooth and no lumps remain.
Bake the Cake: Pour batter into prepared pan and bake for 40-45 minutes, or until a cake tester inserted in the center comes out clean.
Cool the Cake: Allow cake to rest for 10 minutes in the pan, then carefully remove and cool completely on a wire rack.
Prepare Caramel Buttercream: Sift powdered sugar and set aside. Cream butter using a stand or hand mixer on medium-high speed for 4 minutes, scraping bowl sides, then mix for an additional 2 minutes.
Add Sugar and Flavorings: Gradually add powdered sugar, vanilla extract, and 2-3 teaspoons of cooled caramel in two parts, whipping well after each addition.
Finalize Buttercream: Scrape down the bowl sides and mix one final minute on low speed until smooth and fluffy.
Assemble the Cake: Place cake on serving plate, spread caramel buttercream evenly on top. Drizzle remaining caramel over the buttercream and swirl gently with a spatula.
Storage: Store any leftover caramel in an airtight container in the refrigerator for up to 1 month.

Notes

Ensure all wet ingredients are at room temperature for optimal mixing.
Be cautious when making caramel; the mixture will be extremely hot and bubbly.
Grated apples add moisture and texture; peel apples if preferred for a smoother texture.
The cake pan should be lined well with parchment paper to prevent sticking.
Buttercream can be adjusted for sweetness by varying the amount of caramel or powdered sugar.
Leftover caramel can be used as a sauce for ice cream or other desserts.
This cake is best served at room temperature to enjoy the full flavor profile.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: caramel apple cake, salted caramel, apple cake, caramel buttercream, autumn dessert, spiced cake