I made a Caramel Apple Spice Cake that pairs spiced apple cake with silky caramel buttercream, and in this post I share the single ingredient that makes it stand out among Apple Spice Desserts.

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I wasn’t trying to make a legend in my kitchen but this Caramel Apple Spice Cake turned into one. Every bite has pockets of chopped apples and a wink of ground cinnamon that actually makes you pay attention.

There’s a silky sweet ribbon on top that somehow lifts the whole thing and makes people pause, like it knows a secret. I bring it when I want a dessert that starts conversations not just compliments.

If you’re scrolling Fall Apple Cake Recipes give this one a shot, but fair warning you might hide a slice for later, I probably did.

Ingredients

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Apples: Adds moisture, natural sweetness and fiber, a little tartness to balance the cake.
Cinnamon: Warm spice that adds aroma and sweetness perception, low calories, antioxidant benefits.
Brown sugar: Deep molasses sweetness, adds moisture and caramel notes, mostly carbs not healthy.
Butter: Rich fat, makes cake tender and adds flavor, high in saturated fat.
Sour cream or yogurt: Adds tang, tender crumb and some protein, keeps cake moist and rich.
Caramel sauce: Sweet, sticky glaze, big flavor boost, mostly sugar so use sparingly.
Pecans or walnuts: Crunchy texture, healthy fats and protein, its great in every bite.
Flour: Structure and carbs, absorbs moisture, mostly carbs, not a protein source.

Ingredient Quantities

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup granulated sugar

3/4 cup packed dark brown sugar

1/2 cup unsalted butter softened

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream or plain full fat yogurt

2 cups chopped apples (about 2 medium apples)

1/2 cup chopped pecans or walnuts optional

1 cup caramel sauce (store bought or homemade)

1 cup unsalted butter softened for buttercream

3 to 4 cups powdered sugar confectioners sugar

2 to 3 tablespoons heavy cream or milk

1/2 teaspoon fine sea salt plus extra flaky salt to finish

How to Make this

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1. Preheat oven to 350 F and grease and line a 9 inch round cake pan or an 8 inch square with parchment, then lightly flour the pan so cake releases easy.

2. Whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves in a bowl; set aside.

3. In a large bowl cream 1/2 cup softened unsalted butter with 1 cup granulated sugar and 3/4 cup packed dark brown sugar until lighter in color, then beat in 1/2 cup vegetable oil, 2 large eggs (one at a time), and 1 teaspoon vanilla until smooth. Stir in 1/2 cup sour cream or full fat yogurt.

4. Fold the dry mix into the wet in two additions, mixing just until combined, do not over mix. Fold in 2 cups chopped apples and 1/2 cup chopped pecans or walnuts if using.

5. Warm 1/2 cup of the caramel sauce slightly so it pours, spoon half the batter into the pan, drizzle the warmed caramel over, spoon remaining batter on top and swirl gently with a knife to create ribbons of caramel. Smooth top.

6. Bake 30 to 40 minutes at 350 F until a toothpick in the center comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely before frosting.

7. For the caramel buttercream beat 1 cup softened unsalted butter until fluffy, add 3 cups powdered confectioners sugar and 1/2 teaspoon fine sea salt and mix on low to start; add 2 to 3 tablespoons heavy cream or milk as needed for spreadable consistency. Stir in the remaining 1/2 cup caramel sauce and taste, add up to 1 more cup powdered sugar if you want stiffer frosting.

8. Level the cake if needed, spread a thin crumb coat of frosting, chill 10 minutes, then apply the final layer of frosting. You can reserve a few spoonfuls of frosting for piping if you like.

9. Drizzle any leftover caramel over the top, sprinkle flaky sea salt to finish, press a few chopped nuts on the edges if desired, then slice and serve. Store leftover cake covered in the fridge.

Equipment Needed

1. 9-inch round or 8-inch square cake pan, lined with parchment and greased (lightly flour the paper so the cake releases easy)
2. Mixing bowls, one large for the batter and one medium for the dry ingredients
3. Electric mixer or hand mixer to cream butter and sugars (or a strong whisk if you want to work for it)
4. Whisk and measuring spoons for the dry mix and spices
5. Rubber spatula and wooden spoon for folding in apples and nuts, and for smoothing the top
6. Measuring cups plus a 1 cup liquid measure or kitchen scale for accuracy
7. Cutting board and sharp knife to chop apples and nuts
8. Small saucepan or microwave-safe bowl to warm the caramel and a spoon for drizzling
9. Wire cooling rack, offset spatula (or bench knife) for frosting, and a serrated knife to level and slice

FAQ

Q: What apples work best for this cake? A: Tart crisp apples like Granny Smith or Honeycrisp are best, they hold their shape and balance the sweet caramel. You can use Fuji or Gala if you like it sweeter, just expect softer chunks.

Q: How do I stop the apples from making the cake soggy? A: Toss the chopped apples with a tablespoon of flour or cornstarch before folding them in, and dice them small. That soaks up extra moisture, and fold gently so the batter doesnt deflate.

Q: Can I swap sour cream or yogurt and still get the same texture? A: Yes, use full fat plain yogurt or Greek yogurt 1 for 1 with sour cream. You can also use buttermilk but reduce any other liquid slightly, and applesauce can replace up to half the oil for a lighter cake.

Q: How do I swirl caramel without it sinking or making a mess? A: Warm the caramel so it flows but isnt super runny, dollop onto the batter and use a skewer or knife to make a few gentle swirls. Dont overmix, and leave some unmixed ribbons so you get pockets of caramel after baking.

Q: What pan and baking time should I use and how do I test for doneness? A: Bake at 350 F. For a single 9 inch round expect about 30-40 minutes, for a 9×13 pan 35-45 minutes. Insert a toothpick into the center it should come out with just a few moist crumbs not wet batter.

Q: Can I make this ahead or freeze it? A: Yes make ahead is great. You can bake and freeze the unfrosted cake wrapped airtight for up to 2 months, thaw then frost. Once frosted keep refrigerated up to 3-4 days, bring to room temp before serving.

The BEST Caramel Apple Spice Cake Recipe Substitutions and Variations

All-purpose flour: swap cup for cup with a 1:1 gluten-free baking blend that contains xanthan gum (texture will be a bit different), or use whole wheat pastry flour 1:1 for a nuttier flavor but add 1-2 tbsp extra sour cream or milk if batter seems dry.
Dark brown sugar: if you don’t have it mix 1 cup light brown sugar + 1 tbsp molasses to mimic dark brown, or use coconut sugar 1:1 for a deeper, less sweet caramel note (color and flavor will change).
Sour cream (1/2 cup): replace with full-fat Greek yogurt 1:1 for the same tang and richness, or use 1/2 cup buttermilk (thinner so reduce another liquid by a tablespoon or two if batter looks loose).
Caramel sauce (1 cup): use dulce de leche straight from the can 1:1, or make an easy stove-top caramel by simmering sweetened condensed milk until thick, or use a store-bought salted caramel for extra contrast.

Pro Tips

1) Use a firm, tart apple and chop it evenly. Toss the pieces in a light dusting of flour so they don’t all sink to the bottom or make the batter soggy, and pat them dry if they look wet.

2) Measure flour by spooning into the cup and leveling it off, not by scooping, and fold the dry mix in gently. If you overmix the cake will get dense, so stop when you still see a few streaks.

3) Warm the caramel just until it pours, not boiling hot. Drizzle it in the middle between the batter layers and swirl very gently, too much stirring will make it disappear into the cake. If the caramel is too runny chill it a few minutes so it holds ribbons.

4) For easier frosting chill or briefly freeze the cooled cake after the crumb coat, that makes leveling and the final spread way cleaner. Toast the nuts for more flavor and keep some whole pieces for the edges, and sprinkle flaky sea salt on top right before serving for balance.

The BEST Caramel Apple Spice Cake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made a Caramel Apple Spice Cake that pairs spiced apple cake with silky caramel buttercream, and in this post I share the single ingredient that makes it stand out among Apple Spice Desserts.

Servings

servings

Calories

868

kcal

Equipment: 1. 9-inch round or 8-inch square cake pan, lined with parchment and greased (lightly flour the paper so the cake releases easy)
2. Mixing bowls, one large for the batter and one medium for the dry ingredients
3. Electric mixer or hand mixer to cream butter and sugars (or a strong whisk if you want to work for it)
4. Whisk and measuring spoons for the dry mix and spices
5. Rubber spatula and wooden spoon for folding in apples and nuts, and for smoothing the top
6. Measuring cups plus a 1 cup liquid measure or kitchen scale for accuracy
7. Cutting board and sharp knife to chop apples and nuts
8. Small saucepan or microwave-safe bowl to warm the caramel and a spoon for drizzling
9. Wire cooling rack, offset spatula (or bench knife) for frosting, and a serrated knife to level and slice

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup unsalted butter softened
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or plain full fat yogurt
2 cups chopped apples (about 2 medium apples)
1/2 cup chopped pecans or walnuts optional
1 cup caramel sauce (store bought or homemade)
1 cup unsalted butter softened for buttercream
3 to 4 cups powdered sugar confectioners sugar
2 to 3 tablespoons heavy cream or milk
1/2 teaspoon fine sea salt plus extra flaky salt to finish

Directions

Preheat oven to 350 F and grease and line a 9 inch round cake pan or an 8 inch square with parchment, then lightly flour the pan so cake releases easy.
Whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves in a bowl; set aside.
In a large bowl cream 1/2 cup softened unsalted butter with 1 cup granulated sugar and 3/4 cup packed dark brown sugar until lighter in color, then beat in 1/2 cup vegetable oil, 2 large eggs (one at a time), and 1 teaspoon vanilla until smooth. Stir in 1/2 cup sour cream or full fat yogurt.
Fold the dry mix into the wet in two additions, mixing just until combined, do not over mix. Fold in 2 cups chopped apples and 1/2 cup chopped pecans or walnuts if using.
Warm 1/2 cup of the caramel sauce slightly so it pours, spoon half the batter into the pan, drizzle the warmed caramel over, spoon remaining batter on top and swirl gently with a knife to create ribbons of caramel. Smooth top.
Bake 30 to 40 minutes at 350 F until a toothpick in the center comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the caramel buttercream beat 1 cup softened unsalted butter until fluffy, add 3 cups powdered confectioners sugar and 1/2 teaspoon fine sea salt and mix on low to start; add 2 to 3 tablespoons heavy cream or milk as needed for spreadable consistency. Stir in the remaining 1/2 cup caramel sauce and taste, add up to 1 more cup powdered sugar if you want stiffer frosting.
Level the cake if needed, spread a thin crumb coat of frosting, chill 10 minutes, then apply the final layer of frosting. You can reserve a few spoonfuls of frosting for piping if you like.
Drizzle any leftover caramel over the top, sprinkle flaky sea salt to finish, press a few chopped nuts on the edges if desired, then slice and serve. Store leftover cake covered in the fridge.

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.