I can’t stop staring at these apple spice cake layers, salted caramel ribbons, and vanilla buttercream crowned with a glossy caramel apple drip. This is the fall cake that steals the whole dessert table.
I’m fully obsessed with this caramel apple cake because it hits every note I want in a fall dessert without being shy about it. I love the tender apple spice layers, the thick salted caramel sliding down the sides, and that vanilla buttercream keeping everything rich and smooth.
Cinnamon and finely chopped apples do the heavy lifting, giving each slice real flavor instead of just looking cute on a cake stand. And that caramel apple on top?
Drama, but the good kind. But honestly, I’m here for the messy slice, the sticky fork, and the second bite I definitely planned.
Ingredients
- Flour gives the cake its soft, sturdy crumb so it slices nicely.
- Baking powder and soda help it rise without getting heavy or dense.
- Cinnamon, ginger, nutmeg, and cloves bring that cozy fall bakery smell.
- Butter makes everything rich, tender, and honestly a little addictive.
- Granulated and brown sugars add sweetness, moisture, and a caramel-like vibe.
- Eggs hold the cake together and keep the texture plush.
- Vanilla rounds things out so the spices don’t shout too loud.
- Buttermilk keeps the crumb soft with a tiny tang you’ll notice.
- Chopped apples add juicy bites, freshness, and a little natural sweetness.
- Caramel sauce brings the sticky, buttery drama everyone’s here for.
- Sea salt keeps the caramel from tasting too sweet.
Basically, it balances.
- Buttercream adds creamy sweetness and makes the cake feel party-ready.
- Apple slices on top make it pretty, crisp, and very snackable.
- Plus, flaky salt gives tiny crunchy pops that make caramel taste better.
Ingredient Quantities
- For the apple spice cake: 2 1/2 cups (312 g) all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon fine salt
- 1 cup (226 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk, room temperature
- 2 cups peeled, finely chopped apples (about 2 medium apples, such as Granny Smith or Honeycrisp)
- For the salted caramel sauce: 1 1/2 cups (300 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, cut into pieces
- 1/2 cup (120 ml) heavy cream, warm
- 1 teaspoon coarse sea salt
- For the vanilla buttercream: 1 1/2 cups (340 g) unsalted butter, softened
- 4 1/2 to 5 cups (540 to 600 g) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 2 to 4 tablespoons heavy cream or milk, to reach desired consistency
- Pinch of salt
- For the caramel apple topping: 1 medium apple, thinly sliced
- Extra caramel sauce for drizzling
- Flaky sea salt for sprinkling, optional
How to Make this
1. Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans, line bottoms with parchment, and set aside.
2. Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and 1 teaspoon fine salt in a bowl.
3. In a large bowl, cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 3 to 4 minutes. Add 3 large eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract.
4. Alternately add the dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients; mix until just combined. Fold in 2 cups peeled, finely chopped apples.
5. Divide batter evenly between prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
6. Make the salted caramel sauce: in a medium heavy bottom saucepan, heat 1 1/2 cups granulated sugar over medium heat, stirring frequently until it melts to a deep amber color. Carefully add 6 tablespoons unsalted butter, stirring until melted, then slowly whisk in 1/2 cup warm heavy cream until smooth. Remove from heat and stir in 1 teaspoon coarse sea salt. Cool to room temperature, reserving extra for drizzling.
7. Make the vanilla buttercream: beat 1 1/2 cups softened unsalted butter until creamy. Gradually add 4 1/2 to 5 cups sifted powdered sugar, 2 teaspoons vanilla extract, 2 to 4 tablespoons heavy cream or milk, and a pinch of salt; beat until smooth and spreadable, adjusting cream and sugar to reach desired consistency.
8. Assemble the cake: if needed level cake layers. Place first layer on a cake plate, spread a thin layer of buttercream, then drizzle a few tablespoons of cooled salted caramel. Top with second layer, crumb coat the sides and top with a thin layer of buttercream, chill 15 minutes, then apply a final even layer of buttercream.
9. Pour additional cooled salted caramel over the top, allowing it to drip down the sides. Arrange thinly sliced apple on top of the cake and drizzle more caramel over the apple slices. Sprinkle flaky sea salt if using.
10. Chill the cake briefly to set the caramel, then bring to room temperature before serving. Store any leftovers refrigerated up to 4 days; warm slices slightly before serving if desired.
Equipment Needed
1. Two 9 inch round cake pans (plus parchment rounds)
2. Large mixing bowls (one for dry ingredients, one for creaming)
3. Electric mixer or stand mixer with paddle attachment
4. Rubber spatula and wooden spoon for folding and scraping
5. Measuring cups and spoons and a kitchen scale for accuracy
6. Medium heavy bottom saucepan for the caramel
7. Wire cooling racks and a serrated knife or cake leveler
8. Offset spatula and cake turntable or plate for frosting and assembling
FAQ
Caramel Apple Cake Recipe Substitutions and Variations
- All purpose flour
- Whole wheat pastry flour, use 1:1 for a nuttier flavor and slightly denser crumb
- Gluten free 1-to-1 baking flour, use 1:1 and add 1 teaspoon xanthan gum if blend lacks it
- Spelt flour, use 1:1 but reduce mixing to avoid overworking the batter
- Unsalted butter (cake or buttercream)
- Vegan stick butter, use 1:1 for dairy free baking and frosting
- Coconut oil, use 3/4 to 1:1 in cake for a light coconut note; solidify in fridge before creaming
- Avocado or olive oil, use 3/4 cup oil per 1 cup butter for cake only; not recommended for buttercream
- Buttermilk
- Milk plus lemon juice or vinegar, stir 1 tablespoon acid into 1 cup milk and rest 5 minutes
- Plain yogurt, thin with a little milk to reach 1 cup consistency
- Sour cream, thin with water or milk to equal 1 cup
- Heavy cream (in caramel or buttercream)
- Full fat coconut milk, use equal amount for dairy free caramel and frosting
- Evaporated milk, use 1:1 for a slightly less rich but stable result
- Half and half, use 1:1 for slightly lighter texture
Pro Tips
– Make sure the apples are patted very dry after peeling and chopping, or toss them with a tablespoon of flour. That keeps extra moisture from weighing down the batter and prevents the apples from sinking to the bottom.
– Use room temperature eggs, butter, and buttermilk so the batter emulsifies smoothly. Mix just until combined when you add the dry ingredients to avoid a tough crumb.
– Keep a close eye on the caramel as it cooks; sugar can go from deep amber to burnt in seconds. When it hits a rich amber color, remove it from heat before adding the butter and warm cream, then whisk steadily to prevent seizing.
– If you want clean slices and a glossy look for the apple topping, brush the slices with a little lemon juice or a thin apricot jam glaze to stop browning, and warm the reserved caramel slightly so it pours evenly without tearing the buttercream.
Caramel Apple Cake Recipe
I can’t stop staring at these apple spice cake layers, salted caramel ribbons, and vanilla buttercream crowned with a glossy caramel apple drip. This is the fall cake that steals the whole dessert table.
12
servings
969
kcal
Equipment: 1. Two 9 inch round cake pans (plus parchment rounds)
2. Large mixing bowls (one for dry ingredients, one for creaming)
3. Electric mixer or stand mixer with paddle attachment
4. Rubber spatula and wooden spoon for folding and scraping
5. Measuring cups and spoons and a kitchen scale for accuracy
6. Medium heavy bottom saucepan for the caramel
7. Wire cooling racks and a serrated knife or cake leveler
8. Offset spatula and cake turntable or plate for frosting and assembling
Ingredients
For the apple spice cake: 2 1/2 cups (312 g) all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup buttermilk, room temperature
2 cups peeled, finely chopped apples (about 2 medium apples, such as Granny Smith or Honeycrisp)
For the salted caramel sauce: 1 1/2 cups (300 g) granulated sugar
6 tablespoons (85 g) unsalted butter, cut into pieces
1/2 cup (120 ml) heavy cream, warm
1 teaspoon coarse sea salt
For the vanilla buttercream: 1 1/2 cups (340 g) unsalted butter, softened
4 1/2 to 5 cups (540 to 600 g) powdered sugar, sifted
2 teaspoons pure vanilla extract
2 to 4 tablespoons heavy cream or milk, to reach desired consistency
Pinch of salt
For the caramel apple topping: 1 medium apple, thinly sliced
Extra caramel sauce for drizzling
Flaky sea salt for sprinkling, optional
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans, line bottoms with parchment, and set aside.
- Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and 1 teaspoon fine salt in a bowl.
- In a large bowl, cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 3 to 4 minutes. Add 3 large eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract.
- Alternately add the dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients; mix until just combined. Fold in 2 cups peeled, finely chopped apples.
- Divide batter evenly between prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
- Make the salted caramel sauce: in a medium heavy bottom saucepan, heat 1 1/2 cups granulated sugar over medium heat, stirring frequently until it melts to a deep amber color. Carefully add 6 tablespoons unsalted butter, stirring until melted, then slowly whisk in 1/2 cup warm heavy cream until smooth. Remove from heat and stir in 1 teaspoon coarse sea salt. Cool to room temperature, reserving extra for drizzling.
- Make the vanilla buttercream: beat 1 1/2 cups softened unsalted butter until creamy. Gradually add 4 1/2 to 5 cups sifted powdered sugar, 2 teaspoons vanilla extract, 2 to 4 tablespoons heavy cream or milk, and a pinch of salt; beat until smooth and spreadable, adjusting cream and sugar to reach desired consistency.
- Assemble the cake: if needed level cake layers. Place first layer on a cake plate, spread a thin layer of buttercream, then drizzle a few tablespoons of cooled salted caramel. Top with second layer, crumb coat the sides and top with a thin layer of buttercream, chill 15 minutes, then apply a final even layer of buttercream.
- Pour additional cooled salted caramel over the top, allowing it to drip down the sides. Arrange thinly sliced apple on top of the cake and drizzle more caramel over the apple slices. Sprinkle flaky sea salt if using.
- Chill the cake briefly to set the caramel, then bring to room temperature before serving. Store any leftovers refrigerated up to 4 days; warm slices slightly before serving if desired.
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.
Nutrition Facts
- Serving Size: 264g
- Total number of serves: 12
- Calories: 969kcal
- Fat: 50g
- Saturated Fat: 31g
- Trans Fat: 0.5g
- Polyunsaturated: 1.5g
- Monounsaturated: 10.5g
- Cholesterol: 163mg
- Sodium: 380mg
- Potassium: 100mg
- Carbohydrates: 131g
- Fiber: 1.7g
- Sugar: 106g
- Protein: 5.4g
- Vitamin A: 1500IU
- Vitamin C: 1.7mg
- Calcium: 33mg
- Iron: 0.33mg
