An easy recipe on how to make caramel apple cake at home. This is such a beautiful autumn cake! I love the colors and when you cut inside you can see all these elegant layers and caramel frosting in-between. This cake has been such a hit at work and at home, that I really wanted to share it with you! I love this cake, because it simply makes me happy. Inspired by a childhood favorite, this recipe reinvents the caramel apple as a cake, with fresh, tangy chopped apples baked into a treat that’s a whole lot easier to eat.
Autumn can be so cold and dark that you need a little sunshine in your house. This cake would make it perfect for every occasion. It will definitely make you smile! This cake serves 10-12 slices. The frosting between the layers melts into the cake over time, so this is best enjoyed within a few days of making it. But i am sure it will be gone a lot faster! It also freezes very well.
Ingredients
Cake
240 gr OR 1 2/3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
Pinch of salt
165 gr OR 1 cup packed brown sugar
100 gr of butter OR 1 stick
1 can of caramel OR 1 jar
1 tsp vanilla extract
2 large eggs
180 ml buttermilk OR 1 cup, if you don’t have buttermilk, use 180ml +1tsp lemon
1 apple, peeled, cored, and finely diced
Caramel Frosting
200 gr – granulated sugar
8 tablespoons water
300 ml double cream or whipping cream
1-2 teaspoons vanilla extract
225 gr salted butter – room temperature
320 gr icing sugar
Directions
Step 1: Preheat the oven to 180 C OR 350 degrees F. Line two 8-inch cake pans with parchment paper, and spray the pans and paper well with nonstick cooking spray.
Step 2: In a bowl, combine the flour, baking powder, baking soda, cinnamon, and salt, and whisk them together. Set aside.
Step 3: In a large bowl combine the brown sugar and butter, and whisk them together on medium speed until well-combined. Add the caramel sauce, and vanilla extract, then mix well again. Add the eggs one at a time, beating well. Then add the buttermilk.
Step 4: Then slowly add the flour and mix well until there are no lumps. Add the chopped apple and mix again.
Step 5: Divide the batter evenly between the two cake pans. Bake the cakes for about 30-40 minutes, until the top springs back lightly when pressed and a toothpick inserted into the centre comes out clean. Let the cakes cool at room temperature, then when they’re barely warm to the touch, invert them from the pans and let them cool completely. Wrap them well with plastic wrap and place them in the freezer for 30 minutes to firm up before cutting them and assembling the cake.
Step 6: Once the cakes are cooled, remove them from the freezer. Use a very long, sharp serrated knife to cut them in half through the middle, so that you have four cake rounds. If the tops are very domed, trim off the tops to make them even as well.
Step 7 : Make the salted caramel frosting. The recipe is included below.
Step 8: Place a cake on a decorating plate, spoon the caramel frosting on top and repeat with all the 4 layers. Place a generous spoonful of frosting on top of the cake, and use the spatula to spread it to the edge of the top in random, artful swirls.
Step 9: Top the cake with a some piped frosting, dark chocolate shavings and salted caramel macaroons. You can decorate the cake as you like.
