Yield: 12 slices
Caramel Apple Cake
This fall-flavored caramel apple cake recipe with silky buttercream, caramel apples, and crunchy pecans is a dreamy autumn dessert.
Ingredients
Apple Spice Cake
- 3 cups all-purpose flour
- 1 tablespoon apple pie spice
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, or 1 1/2 sticks
- 2 ⅛ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 4 oz applesauce
- 1 cup whole milk
- 1 cup apples, peeled and shredded
Caramel Frosting
- 1 cup unsalted butter, or 2 sticks
- 1 ½ cups light brown sugar, packed
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 to 5 cups powdered sugar
Optional Toppings
- salted caramel sauce
- chopped pecans
- caramel apples
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Instructions
Cake
- Preheat oven to 300°F (135°C). Grease and flour three 8-inch round cake pans, set aside.
- In a medium bowl, mix flour, apple pie spice, baking soda and salt, set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, sour cream and applesauce.
- Beat in the flour mixture alternately with the milk. Fold in the shredded apples.
- Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before frosting.
Frosting
- Melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and heavy cream. Whisk constantly until sugar is dissolved. Add salt.
- Allow to bubble for about 2 minutes, whisking constantly. Remove from heat immediately, stir in vanilla extract and allow to cool completely.
- Transfer the brown sugar mixture into the bowl of your stand mixer fitted with the whisk attachment. With the mixer on low, add 3 cups powdered sugar, beat until well combined.
- Slowly add 1/2 cup more powdered sugar at a time until you reach the desired consistency. If your frosting gets too thick, you can add an additonal tablespoon or two of heavy cream, if needed.
- Turn the mixer speed up to medium and continue mixing until creamy and combined, scraping the sides of the bowl as necessary.
- Frost cake and decorate as desired.
Notes
Storage Instructions
- Counter: Place it in a cake dome for up to 2 days.
- Fridge: Store it in an airtight container for up to 7 days.
- Freezer: Transfer it to a freezer bag or container. Freeze for up to 3 months.
Nutrition
Serving: 1 slice, Calories: 843kcal, Carbohydrates: 131g, Protein: 6g, Fat: 35g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 136mg, Sodium: 278mg, Potassium: 169mg, Fiber: 1g, Sugar: 105g, Vitamin A: 1130IU, Vitamin C: 1mg, Calcium: 87mg, Iron: 2mg