Salted Caramel Apple Cake
User Reviews
4.4
Salted Caramel Apple Cake
Description
This cake features a blend of warm spices—cinnamon, allspice, and cloves—in the flour base, complementing the natural sweetness and moisture supplied by unsweetened applesauce. Butter and sugar creamed together create a light, fluffy texture, while eggs add richness and structure. The baking soda, baking powder, and salt provide leavening and balance flavors.
The cake batter is divided among three 8-inch pans, resulting in multiple layers with even rise and tender crumb. A salted caramel buttercream frosting uses granulated sugar, flour, milk, and heavy cream to form a creamy base enriched with butter, vanilla, and salted caramel sauce for flavor depth. Garnishes of salted caramel drizzle and chopped peanuts add crunch and contrast.
This dessert suits special occasions or as a comforting treat during the cooler seasons. It pairs well with simple accompaniments like coffee or tea and can be served as a multi-layered frosted cake offering both moist texture and sweet-savory complexity.
For storage, keep the cake airtight at room temperature up to three days or refrigerate in warm or humid conditions. Allow the cake to return to room temperature for optimal flavor and texture before serving.
Ingredients
For the Cake:
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon cloves ground
- 1½ cups unsalted butter cut into small cubes, at room temperature
- 2½ cups granulated sugar
- 2 egg
- 4 cups applesauce unsweetened
For the Salted Caramel Buttercream:
- 1½ cups granulated sugar
- ⅓ cup all-purpose flour
- 1½ cups milk whole
- ⅓ cup heavy cream
- 1½ cups unsalted butter softened but still cool, cut into small pieces
- 1 teaspoon vanilla extract
- ⅓ cup caramel sauce salted
To Garnish:
- caramel sauce salted
- peanut chopped
Instructions
- Make the Cake: Preheat oven to 325 degrees F. Grease three 8-inch round cake pans, line the bottoms with a round of parchment paper, grease the parchment, then flour the pans, tapping out any excess.
- In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, allspice and cloves.
- Using an electric mixer on medium speed, beat the butter until creamy, about 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs and beat until combined.
- Reduce the mixer speed to low and add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl and mix on low for an additional 30 seconds to combine.
- Divide the batter evenly among the prepared pans and smooth the tops. Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes, rotating the pans halfway through the baking time. Transfer the pans to a wire rack and cool for 20 minutes. Turn the cakes out onto the rack, remove the parchment, and allow to cool completely.
- Make the Salted Caramel Buttercream: In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixtures comes to a boil and has thickened, about 10 to 15 minutes.
- Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, about 5 minutes. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. (It might seem like it won't get to the fluffy point, but stick with it, it'll get there!) Add the salted caramel sauce and continue mixing until combined and fluffy. (If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it reaches a fluffy consistency.)
- Assemble the Cake: If any of the cake layers have domed on top, trim the top off to create flat surfaces. Place one cake layer on a serving platter. Spread 1¼ cups of the frosting on top. Add the next layer and top with 1¼ cups of the frosting. Add the third layer on top and spread a very thin layer of frosting over the sides and top of the cake. Refrigerate for 15 minutes, until firm. Frost the sides and top of the cake with the remaining frosting. Drizzle some additional salted caramel sauce on top and sprinkle with chopped peanuts. Return to the refrigerator for at least 15 minutes prior to serving.
Notes
- Store the cake in an airtight container or wrapped tightly in plastic at room temperature for up to three days.
- If the kitchen environment is warm or humid, refrigeration is recommended to maintain freshness.
- Allow the cake to sit at room temperature for at least two hours before serving to restore flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 820 kcal
% Daily Value*
| Calories | 820kcal | 41% |
| Carbohydrates | 140g | 47% |
| Protein | 8g | 16% |
| Fat | 60g | 92% |
| Saturated Fat | 37g | 185% |
| Cholesterol | 193mg | 64% |
| Sodium | 521mg | 22% |
| Potassium | 259mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 91g | 182% |
| Vitamin A | 1960IU | 39% |
| Vitamin C | 1mg | 1% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
