Caramel Apple Cake Recipe
User Reviews
5
Caramel Apple Cake Recipe
Description
The Caramel Apple Cake Recipe involves spiced cake layers made from a combination of all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. The batter includes sugar, brown sugar, oil, eggs, vanilla, and finely chopped apples, which add moisture and fruity flavor. The cake is baked in three 6-inch pans to create a layered dessert.
Once cooled, the cake is assembled with a cinnamon-infused buttercream frosting, made from softened butter, powdered sugar, heavy cream, vanilla extract, and cinnamon. A caramel topping prepared with brown sugar, butter, heavy cream, vanilla, and salt is boiled to smoothness and used as a sauce to complement the cake’s spicy apple flavors.
This cake is well suited for autumn or holiday occasions when warming spices and apple flavors are appreciated. It can be paired with coffee or cream-based beverages to balance its richness.
Using a kitchen scale ensures precise flour measurement for optimal texture. Care should be taken to not overmix the batter, which can toughen the cake. Additional spices such as ground ginger, allspice, and cardamom can be added up to ½ teaspoon each for complexity. Butter can be browned prior to frosting preparation for a deeper flavor. Leftover caramel sauce can be stored and used as desired.
Ingredients
For the Cake:
- 3 cups all-purpose flour (360g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg grated
- 1½ cups granulated sugar (300g)
- ½ cup light brown sugar 110g, packed
- 1 cup vegetable oil (240ml)
- 3 large egg
- 1 teaspoon vanilla extract
- 3 cups apple about 3 small apples, peeled, cored, and cut into ¼-inch pieces/400g chopped, chopped
For the Caramel Topping:
- ½ cup light brown sugar 110g, packed
- 2 tablespoons butter softened, unsalted
- ¼ cup heavy cream (120ml)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Frosting:
- ¾ cup butter softened (170g, unsalted
- ½ teaspoon cinnamon
- 1 pound powdered sugar (450g)
- ⅓ cup heavy cream (80ml)
- 2 teaspoons vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F. Grease three 6-inch cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, cinnamon, salt, nutmeg, baking powder, and baking soda. In a medium bowl, whisk together the sugars, vegetable oil, eggs, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir together until almost combined. Add the apples and stir until they are well distributed and all of the flour has been mixed in. (The batter will be thick.) Divide the cake batter among the prepared pans and spread it into an even layer.
- Bake for 40 to 45 minutes or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pan for 10 minutes, then remove them and cool completely on a wire rack.
For the Caramel Topping:
- Combine the brown sugar, cream, and butter in a medium saucepan and place over medium heat. Bring to a boil, stirring occasionally. Boil until the caramel reaches 230°F, about 1 minute. Remove from the heat and whisk in the vanilla and salt. Let the sauce cool completely.
For the Frosting:
- Combine the butter and cinnamon in a large mixing bowl if using an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 30 seconds.
- With the mixer on low speed, gradually add in the powdered sugar, ½ cup at a time, alternative with a small pour of the cream, until both are fully incorporated. Stop and scrape down the bowl occasionally.
- Add the vanilla and increase the speed to medium. Beat until fluffy, about 1 minute.
For the Assembly:
- Place a cake layer on a cake stand or serving plate. Spread ½ cup of frosting over the top of the layer and drizzle with 1 tablespoon of caramel. Place another cake layer on top and repeat with the frosting and caramel. Place the last layer on top and spread the remaining frosting all over the top and sides of the cake. Chill for 30 minutes to set the frosting.
- Spread the caramel on top of the cake, pushing it to the sides to drip off, if desired. Refrigerate for at least 10 minutes to set the caramel before serving. Store the cake covered and refrigerated for up to 5 days.
Notes
- Weigh flour with a kitchen scale or use the fluff, spoon, and level method to ensure accurate measurement.
- Avoid over-mixing batter to prevent tough cake layers from excessive gluten development.
- Enhance spice depth by adding up to ½ teaspoon each of ground ginger, allspice, and cardamom to the dry ingredients.
- Brown the butter before making frosting for richer flavor; cool before beating with sugar.
- Incorporate 3 tablespoons of caramel sauce into frosting for more caramel taste, if desired.
- Use leftover caramel sauce as a drizzle for cake slices, vanilla ice cream, or mixed into coffee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1177 kcal
% Daily Value*
| Calories | 1177kcal | 59% |
| Carbohydrates | 165g | 55% |
| Protein | 8g | 16% |
| Fat | 56g | 86% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 556mg | 23% |
| Potassium | 193mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 125g | 250% |
| Vitamin A | 1003IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 113mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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