Irresistible Caramel Apple Cake with Salted Caramel Buttercream: Your Ultimate Fall Dessert Recipe
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Indulge in the quintessential flavors of autumn with this truly irresistible Caramel Apple Cake recipe! Imagine a cake that’s not just super soft and incredibly moist, but bursting with the warm, comforting essence of baked apples and fragrant spices. This delightful creation is generously crowned with a velvety-smooth caramel buttercream and then drizzled with a rich, homemade salted caramel sauce. It’s more than just a dessert; it’s a celebration of fall, incredibly simple to prepare, and guaranteed to be the star of any family gathering or festive occasion. Get ready to impress everyone with this comforting and elegant treat that captures the very best of the season in every single bite. The blend of sweet, salty, and spiced notes makes it an unforgettable experience that evokes cozy autumn evenings.
Calling all caramel enthusiasts! This Caramel Apple Cake recipe is designed to captivate your taste buds with its incredible blend of textures and flavors. The foundation is an exquisitely soft and supremely moist apple cake, studded with tender apple pieces and infused with aromatic fall spices like cinnamon and allspice. Layered on top is a luscious caramel buttercream frosting, whipped to perfection, offering a smooth, sweet, and slightly salty contrast that complements the cake beautifully. But the indulgence doesn’t stop there – a generous drizzle of homemade salted caramel sauce elevates this cake to new heights, adding another layer of rich flavor and a beautiful sheen. This delicious salted caramel apple cake is perfect to serve for friends and family at holiday dinners, autumn potlucks, or simply as a comforting treat on a crisp fall day. Its rich, deep flavors are perfectly balanced, making it a crowd-pleaser that everyone will ask for again and again.
Looking for more delightful cake recipes to try this season? Don’t miss out on our Pumpkin Cheesecake Cookies, the comforting Apple Crumble Cheesecake, and the aromatic Chai Cake for more inspiration that celebrates seasonal flavors.
WHY THIS CARAMEL APPLE CAKE RECIPE IS A MUST-TRY
This Caramel Apple Cake isn’t just another dessert; it’s a testament to simple baking that yields extraordinary results. Here’s why this recipe will quickly become a cherished favorite in your kitchen, delivering maximum flavor with minimal effort:
- Effortless Preparation for Stunning Results: Forget complicated baking projects and daunting techniques. This recipe is designed to be straightforward and accessible for bakers of all skill levels, even beginners. With simple, easy-to-follow steps, you’ll find the process of baking the apple cake and preparing the caramel components incredibly manageable. The cake batter comes together without a fuss, and even assembling the final, show-stopping dessert takes hardly any time, allowing you to enjoy the creative process without feeling overwhelmed.
- Unbelievably Soft and Moist Apple Cake: The true heart of this dessert is undoubtedly the apple cake itself. Crafted to be exceptionally soft, tender, and supremely moist, it boasts a delicate crumb that practically melts in your mouth with every bite. What’s even better? The cake portion requires no stand mixer – just a simple whisk and two bowls. The natural moisture from the grated apples, combined with a carefully balanced blend of wet and dry ingredients, ensures a consistently tender and delicious texture every single time, making dry cakes a thing of the past.
- Decadent Homemade Salted Caramel Perfection: Elevating this cake from great to extraordinary is the inclusion of a luxurious homemade salted caramel. This rich, buttery, and perfectly balanced caramel is not only swirled into the smooth buttercream for an intense flavor experience but generous drizzles are also poured over the top of the cake, creating a stunning visual appeal and an explosion of sweet and salty notes. The interplay of the spiced apple cake with the deep, complex flavors of the salted caramel makes for an unforgettable dessert that truly embodies the essence of fall.
ESSENTIAL INGREDIENTS FOR YOUR CARAMEL APPLE CAKE
To craft the perfect Caramel Apple Cake, selecting the right ingredients is paramount. Each component plays a vital role in achieving the desired flavor and texture. Below are some of the most important ingredients and a detailed explanation of their function in this recipe. For a complete and comprehensive list of all ingredients, including their precise quantities, please refer to the detailed recipe card located at the very bottom of this page.
- All-Purpose Flour: This forms the foundational structure of our delightful apple cake. Using a good quality all-purpose flour, ideally one with a protein content between 10-11%, is crucial for achieving a light and airy texture. It provides the necessary gluten development to give the cake its structure without making it too dense or heavy, ensuring that soft, tender crumb we all love.
- Sugars (Granulated and Dark Brown Sugar): The combination of two types of sugar in this recipe serves a dual purpose. Granulated sugar provides the primary sweetness and contributes to the cake’s delicate, fine texture. Dark brown sugar, on the other hand, introduces a deeper, richer molasses flavor profile that beautifully complements the natural sweetness of apples and the complexity of caramel. Crucially, brown sugar also adds a significant amount of moisture, contributing to the cake’s incredible tenderness and ensuring it stays moist for days.
- Baking Powder and Baking Soda: These two leavening agents are indispensable for giving our cake its light, fluffy, and perfectly risen structure. Baking powder reacts with moisture and heat, while baking soda reacts with acidic ingredients (like sour cream and dark brown sugar) to produce carbon dioxide gas. These gases create air pockets throughout the batter, resulting in a wonderfully soft and airy cake.
- Salt: A small but mighty ingredient, salt is vital for enhancing and balancing all the other flavors in the cake. It subtly counters the sweetness of the sugars and caramel, making the natural apple and spice notes truly pop and preventing the cake from tasting overly sweet. Don’t skip this; it truly makes a remarkable difference in the overall flavor profile.
- Eggs: Eggs perform multiple critical functions in baking: they act as binders to hold the cake together, emulsifiers to create a smooth batter, and contribute to the cake’s moisture and richness. For optimal results, it’s imperative that your eggs are at room temperature. This allows them to incorporate more evenly into the batter, preventing lumps and creating a more uniform mixture, which ultimately leads to a better-textured cake. Plan ahead and take them out of the fridge 1-2 hours before you intend to begin baking.
- Neutral Oil (e.g., Canola Oil): Using a flavor-neutral oil, such as canola, vegetable, or grapeseed oil, is key for allowing the pure flavors of apple and caramel to shine through without interference. Oil also contributes significantly to a wonderfully moist cake texture that tends to stay fresh and tender longer than cakes made solely with butter, as oil remains liquid at room temperature.
- Sour Cream: This ingredient is a true secret weapon for achieving an exceptionally moist, tender, and rich cake. Sour cream adds a delightful subtle tanginess and an abundance of moisture, while its acidity helps activate the baking soda, ensuring a perfect rise. It also contributes to the cake’s robust and stable structure, ensuring it holds its shape beautifully once baked and frosted. If sour cream isn’t available, full-fat Greek yogurt can be a suitable 1:1 substitute.
- Apples: The delicious heart of our apple cake! For the best flavor and texture, I highly recommend using crisp, slightly tart varieties like Gala, Honeycrisp, or Fuji apples. These apples maintain their texture well during baking and offer a pleasant balance to the cake’s sweetness and the rich caramel. However, you can certainly use any firm red apples you have on hand. Grating the apples ensures they are evenly distributed throughout the batter and release their moisture consistently, preventing dry spots.
- Spices (Ground Cinnamon and Allspice): These warm, aromatic spices are what infuse this cake with its signature autumnal aroma and comforting taste. Ground cinnamon provides a sweet, woody warmth that is classic in apple desserts, while ground allspice adds a complex blend of clove, nutmeg, and cinnamon notes, perfectly complementing both the apples and the caramel. You can adjust the quantities to your personal preference, but this duo creates a wonderfully fragrant and balanced spiced cake.
- Butter (for Buttercream): High-quality unsalted butter is absolutely crucial for creating a smooth, rich, and intensely flavorful caramel buttercream. Similar to eggs, it is imperative that the butter is at room temperature – it should be soft enough to easily indent with your finger but not melted or greasy. This allows it to cream properly with the powdered sugar, incorporating air and creating a light, fluffy, and spreadable frosting.
MASTERING YOUR CARAMEL APPLE CAKE: STEP-BY-STEP GUIDE
Follow these detailed instructions to create your magnificent Caramel Apple Cake with confidence. While the cake batter itself is designed to be easily mixed without a heavy-duty appliance, you will need either a stand mixer fitted with a paddle attachment or a hand mixer for crafting the luscious caramel buttercream. Before you begin, ensure you have a 20×20 cm / 8×8-inch square pan, and remember to line it meticulously with parchment paper to prevent sticking and allow for effortless removal of your baked cake.
Remember, the full, printable recipe with precise measurements for each ingredient is conveniently located in the comprehensive recipe card below.
Initial Preparation: Begin by preheating your oven to 170ºC / 340ºF (if using a conventional oven setting). Take your 20×20 cm / 8×8-inch square baking pan and meticulously line it with parchment paper. It’s a good tip to leave an overhang on two opposite sides; these will serve as convenient “handles” to easily lift the cake out of the pan once it’s baked and cooled.
Making the Perfect Homemade Salted Caramel Sauce
STEP 1 (Caramel Base Creation): In a medium-sized, heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently, just enough to ensure all the sugar is thoroughly moistened and there are no dry pockets. Spread the mixture into an even layer across the bottom of the pan. Place the saucepan over medium-high heat. Allow the sugar to melt and caramelize without stirring initially. Once you observe the edges of the sugar starting to turn a light amber color, you can then gently swirl the pan or stir occasionally with a heat-proof spatula to promote even melting and prevent any burning. Continue cooking until the caramel achieves a beautiful, rich golden-brown hue. Be extremely attentive during this stage, as caramel can transition from perfectly golden to burnt very quickly!
STEP 2 (Incorporating Butter and Cream): As soon as your caramel reaches that desired rich golden-brown color, immediately reduce the heat to medium. Carefully add the butter to the hot caramel, stirring continuously until it has completely melted and is smoothly incorporated into the caramel mixture. Next, very slowly and cautiously pour in the heavy cream, adding it a little at a time while whisking vigorously after each addition. Be extremely careful during this step, as the mixture will bubble up and release steam aggressively. Continue stirring constantly until the caramel sauce comes together into a cohesive, smooth, and slightly thickened consistency. If the caramel seizes and forms lumps, don’t panic; simply keep stirring over very low heat until it smoothly comes back together.
STEP 3 (Finishing and Cooling the Caramel): Remove the saucepan from the heat. Add a generous pinch of salt to the caramel and stir it in thoroughly. The salt not only dramatically enhances the caramel’s flavor but also perfectly balances its sweetness. Transfer the hot salted caramel to a shallow, heat-proof bowl. Using a shallow bowl helps the caramel cool down more quickly and evenly. Let it cool completely to room temperature before use, which typically takes approximately 30-60 minutes, or longer if your kitchen is cool. You can also place it in the fridge to speed up the cooling process, but ensure it’s still pourable for drizzling later if needed.
Preparing the Moist Apple Cake Batter
STEP 4 (Combining Dry Ingredients): In a large mixing bowl, meticulously sift together all of your dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground allspice, along with both granulated sugar and dark brown sugar. Sifting is an important step as it ensures there are no lumps in the flour mixture and helps to aerate the dry ingredients, contributing to a lighter cake. After sifting, give the dry ingredients a good whisk with a hand whisk to ensure they are thoroughly combined and evenly distributed.
STEP 5 (Mixing Wet Ingredients & Preparing Apples): In a separate medium bowl, combine all the wet ingredients: vegetable oil, room temperature eggs, sour cream, and vanilla extract. Use a hand whisk to vigorously whisk these together until they are well combined and smooth. At this stage, ensure your apples are ready by grating them as specified and accurately weighing out the 200g portion. Set the grated apples aside briefly. The fresh grated apple is crucial for adding incredible moisture and natural sweetness to the cake batter.
STEP 6 (Final Combination and Baking): Pour the whisked wet mixture directly into the large bowl containing the sifted dry ingredients. Now, add the grated apples to the bowl. Using a rubber spatula, gently fold all the ingredients together until just combined. The key here is to mix minimally; stop as soon as there are no visible streaks of dry flour remaining in the batter, as overmixing can lead to a tough cake. Transfer the perfectly mixed cake batter into your prepared 20×20 cm baking pan, spreading it evenly with your spatula. Bake for approximately 40-45 minutes. To check for doneness, insert a cake tester or toothpick into the very center of the cake; if it comes out clean, without any wet batter or moist crumbs clinging to it, your cake is fully baked. Once baked, let the cake cool in the pan on a wire rack for about 10 minutes. After this initial cooling, gently lift the cake out of the tin using the parchment paper overhangs and transfer it directly to the wire rack to cool down completely. This complete cooling is absolutely crucial before proceeding to frosting.
Crafting the Velvety Caramel Buttercream
STEP 7 (Creaming the Butter to Perfection): In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer with beaters), beat the room temperature unsalted butter on medium-high speed for a full 4 minutes. This extended creaming process is essential for incorporating a significant amount of air into the butter, which results in a light, fluffy, and smooth buttercream. Stop the mixer occasionally to thoroughly scrape down the sides of the bowl with a spatula, then continue mixing for an additional 2 minutes to ensure consistent aeration and a uniform texture.
STEP 8 (Adding Remaining Buttercream Ingredients): Gradually add the sifted powdered sugar, vanilla extract, and 2-3 teaspoons of your cooled homemade salted caramel sauce (from the earlier steps) to the creamed butter. It’s best to add these in two separate additions, beating well after each one until each addition is fully incorporated into the mixture. Continue beating until the buttercream is light, fluffy, and completely smooth. The salted caramel adds both a wonderfully deep flavor and a beautiful, inviting hue to the frosting.
STEP 9 (Final Buttercream Mix): Once all ingredients are thoroughly incorporated, take a moment to scrape down the sides and bottom of the bowl one last time with your spatula. This ensures that every part of the mixture is evenly combined. Give the buttercream a final mix on low speed for about 1 minute. This slow mixing helps to remove any large air bubbles that may have formed, resulting in an even silkier, smoother, and more professional-looking frosting texture.
Assembling and Decorating Your Caramel Apple Cake
STEP 10 (Frosting the Cooled Cake): Once the apple cake has completely cooled to room temperature (this step is absolutely critical to prevent your beautiful buttercream from melting and sliding off!), carefully transfer it to your chosen serving platter or cake stand. Dollop the caramel buttercream generously on top of the cake. Using an offset spatula or the back of a spoon, evenly spread the buttercream across the entire surface of the cake, creating a beautiful, smooth, and consistent layer. You can opt for simple, elegant swirls or create a perfectly flat top, depending on your aesthetic preference.
STEP 11 (The Grand Caramel Drizzle and Swirl): Now for the grand finale – the stunning caramel drizzle! Take your cooled homemade salted caramel sauce (you might need to gently warm it slightly if it’s too thick from cooling) and drizzle as much or as little as you desire over the top of the buttercream. For an artistic and visually appealing touch, use a spoon or an offset spatula to gently swirl the caramel into the buttercream, creating beautiful, enticing patterns. This step not only adds to the cake’s aesthetic but also ensures a burst of caramel flavor with every forkful. If you have any leftover salted caramel, don’t let it go to waste! Store it in an airtight container in the fridge, where it will remain fresh for up to one month, ready to be warmed and drizzled over ice cream, pancakes, or other desserts.
EXPERT BAKING TIPS FOR THE BEST CARAMEL APPLE CAKE
Achieving baking perfection often comes down to a few key techniques and considerations that can elevate your results from good to absolutely outstanding. Here are some expert tips to ensure your Caramel Apple Cake turns out flawlessly and deliciously every single time:
- Embrace a Kitchen Scale for Unmatched Precision: While traditional cup measurements are common, they can unfortunately be highly inaccurate due to variations in how ingredients are scooped and packed. My recipes, including this one, default to grams for a very good reason – it is simply the most precise and reliable way to measure your ingredients. Baking is fundamentally a science, and exact measurements lead directly to consistent, perfect results in terms of texture, rise, and flavor. Investing in a digital kitchen scale is a modest investment that will prove to be a game-changer for any aspiring or seasoned baker, ensuring your cake achieves the ideal texture and rise consistently.
- Master the Art of Not Overmixing Your Batter: This is a golden rule in the world of baking, especially crucial for tender cakes. Once the wet and dry ingredients have been combined, the goal is to mix only until no visible streaks of dry flour remain. Overmixing vigorously develops the gluten in the flour too much, which can regrettably result in a dense, tough, and chewy cake rather than the desired soft, tender, and moist crumb. I always recommend a final gentle fold with a rubber spatula after using a whisk, just to ensure all ingredients from the very bottom and sides of the mixing bowl are fully incorporated without overworking the precious batter.
- Understand the Impact of Your Baking Pan: Light vs. Dark: The type of baking pan you choose can significantly affect the final outcome and quality of your cake. For the best, most evenly baked cake with a wonderfully soft crust, I highly recommend opting for an aluminum baking pan. These pans are light in color, which means they reflect heat rather than absorbing it, allowing the cake to bake more gently and evenly. This results in a softer, more delicate cake texture and a less browned, tender crust. In contrast, dark-colored baking pans absorb more heat, leading to faster browning and a darker, potentially drier, and sometimes tougher crust. Always remember to grease your pan and meticulously line the bottom with parchment paper for easy and clean release, regardless of the pan’s color.
- Room Temperature Ingredients are Non-Negotiable: As highlighted in the detailed ingredient notes, ensuring that key ingredients like your eggs, sour cream, and butter are at proper room temperature is absolutely crucial for baking success. Cold ingredients do not emulsify or mix together properly, often leading to a lumpy batter and a less uniform or cohesive cake texture. Room temperature ingredients blend much more smoothly, trap air more efficiently (especially softened butter), and create a lighter, more consistent batter that contributes significantly to a superior final product with a finer crumb. Plan ahead and take these ingredients out of the fridge at least one to two hours before you intend to start your baking process.
FREQUENTLY ASKED QUESTIONS ABOUT CARAMEL APPLE CAKE
Absolutely! If you find yourself without sour cream or simply prefer an alternative, you can confidently replace it with full-fat Greek yogurt at a 1:1 ratio. Full-fat Greek yogurt offers a similar tanginess and rich, creamy texture, contributing beautifully to the cake’s moisture content and structural integrity without significantly altering the overall flavor profile. It’s important to use full-fat varieties for the best results in terms of richness and the desired tender crumb in your cake.
Yes, this recipe is wonderfully versatile and perfect for making ahead, which can be a real time-saver, especially when you’re entertaining or preparing for a special event! You can prepare the apple cake layers, the homemade salted caramel sauce, and the caramel buttercream all on the day before you plan to serve the cake. For the baked cake, once it’s completely cooled, wrap it tightly in plastic wrap and store it at room temperature on your kitchen counter, away from any direct sunlight. The caramel sauce and buttercream should be stored in separate airtight containers in the refrigerator, with plastic wrap pressed directly onto the surface of the caramel/buttercream to prevent a skin from forming and keep them fresh. On the day of assembly, take the caramel and buttercream out of the fridge about 30-45 minutes before you plan to frost, allowing them to come to a more spreadable room temperature. Give the buttercream a good whip with a mixer to restore its fluffy texture, and then proceed with assembling the cake as instructed in the recipe card. This thoughtful planning makes entertaining an absolute breeze!
Determining when a cake is perfectly baked is crucial for achieving its ideal texture. The most reliable and widely recommended method is to use a cake tester or a simple wooden toothpick. After the recommended baking time (40-45 minutes for this particular recipe), gently insert the cake tester into the very center of the cake. If it comes out clean, meaning there is no wet batter or moist crumbs clinging to it, your cake is fully baked and ready to be removed from the oven. If it comes out with wet batter, simply continue baking for a few more minutes and test again. A good tip is to try and avoid opening the oven door too frequently during the initial baking process, as this can cause the cake to sink.
For this Caramel Apple Cake, we highly recommend using apples that are firm, crisp, and offer a good balance of sweetness and tartness, and that crucially hold their shape well during the baking process. Excellent choices that fit this description include Gala, Honeycrisp, Fuji, Braeburn, or even Granny Smith if you prefer a more tart contrast. These varieties will provide a wonderful texture to the cake and perfectly complement the warm spices and rich caramel. It’s generally best to avoid overly soft or mealy apple varieties, as they tend to break down too much during baking and can potentially make the cake watery. Grating the apples ensures they are evenly distributed throughout the batter and infuse moisture consistently throughout the cake.
While our homemade salted caramel sauce truly elevates this Caramel Apple Cake to an unparalleled level of deliciousness and flavor, we completely understand that sometimes convenience is a top priority! Yes, you can absolutely use a good quality store-bought caramel sauce for both incorporating into the buttercream and for the final drizzle on top. When choosing, make sure to select a brand that you personally enjoy the flavor of. If the store-bought caramel is particularly thick, you might want to gently warm it slightly in the microwave or a small saucepan to make it more pourable for drizzling and easier to seamlessly incorporate into the buttercream. This substitution offers a fantastic shortcut without compromising too much on flavor.
STORAGE RECOMMENDATIONS FOR YOUR CARAMEL APPLE CAKE
To ensure the longevity, maintain the delicious moisture, and preserve the incredible flavor of your frosted Caramel Apple Cake, proper storage is absolutely essential. Once the cake has been fully assembled and beautifully frosted, it should be stored in the refrigerator. The best way to do this is either by covering it tightly with plastic wrap, ensuring the wrap doesn’t touch the frosting too much to prevent it from drying out, or by placing it in an airtight cake container. This protection is crucial not only for preserving its wonderfully tender texture but also for preventing it from absorbing any unwanted odors from other items in your fridge. For the ultimate enjoyment and to allow the flavors to fully bloom, allow the cake to come to room temperature for about 30-60 minutes before serving. This softens the buttercream slightly and enhances the overall taste experience. This delightful cake is best enjoyed within 3-4 days of baking. While it might remain edible for a bit longer, it’s truly at its peak deliciousness and texture in the first few days.
More Delicious Fall Recipes To Try
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
- Chocolate Coffee Pie – Silky Chocolate Coffee Pastry Cream and Whipped Mascarpone Cream
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Caramel Apple Cake
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Equipment
- 20×20 cm baking pan
- Heavy-Bottomed Saucepan
- Hand Whisk and/or Stand Mixer (with paddle attachment)
- Large Mixing Bowls (at least two)
- Parchment Paper
- Offset Spatula (for frosting)
- Wire Rack (for cooling cake)
- Digital Kitchen Scale (recommended for precision)
Ingredients
HOMEMADE SALTED CARAMEL (or use 2-3 tsp store-bought for buttercream and extra for drizzle)
- 90 g granulated sugar
- 1 tablespoon water
- 25 g unsalted butter
- 100 g heavy cream
- Pinch of sea salt
MOIST APPLE CAKE
- 240 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 100 g granulated sugar
- 100 g dark brown sugar
- 200 g apples grated (Gala, Honeycrisp, or Fuji recommended)
- 110 g vegetable oil room temperature, flavor neutral like canola
- 2 large eggs room temperature
- 140 g sour cream 14-18% fat, room temperature (or full-fat Greek yogurt)
- 1 teaspoon vanilla extract
CREAMY CARAMEL BUTTERCREAM
- 100 g unsalted butter room temperature
- 165 g powdered sugar sifted
- 2-3 teaspoon salted caramel sauce homemade or store-bought, cooled
- 1 teaspoon vanilla extract
For best baking results, especially in sensitive recipes, we strongly recommend using a digital kitchen scale to weigh your ingredients in grams rather than relying on US customary cup measurements. Baking is both an art and a science, and precision is key for optimal texture and consistency. Cup measurements can be inconsistent and may lead to varied outcomes.
Instructions
HOMEMADE SALTED CARAMEL
- In a medium-sized, heavy-bottomed saucepan, add the granulated sugar and water. Stir gently until all the sugar is thoroughly moistened, ensuring no dry spots. Spread the mixture into an even layer. Melt it over medium/high heat. Avoid stirring initially. Once you observe the edges begin to slightly brown, you can gently swirl the pan or stir occasionally with a heat-proof spatula to ensure even melting and prevent burning. Continue cooking until the caramel reaches a beautiful golden-brown color.90 g granulated sugar, 1 tablespoon water
- Once the caramel is a vibrant golden brown, immediately reduce the heat to medium. Carefully stir in the butter until it has completely melted and is smoothly incorporated into the caramel. Then, very slowly add the heavy cream, a little at a time, stirring vigorously after each addition. Be extremely cautious as the mixture will bubble up strongly and release steam. Stir constantly until the caramel sauce thickens and comes together.25 g butter, 100 g heavy cream
- Turn off the heat and stir in a pinch of sea salt. Transfer the hot caramel to a shallow, heat-proof bowl to help it cool faster. Allow it to cool down completely to room temperature, which takes approximately 30-60 minutes. This caramel will be used in the buttercream and for drizzling.Pinch of salt
MOIST APPLE CAKE
- Preheat your oven to 170ºC / 340ºF (conventional oven setting). Prepare a 20×20 cm / 8×8-inch square baking pan by lining it completely with parchment paper, leaving an overhang on two sides for easy removal.
- Grate the apples and accurately weigh out the specified amount (200g). Set the grated apples aside for later use.200 g apples
- In a large mixing bowl, meticulously sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground allspice, granulated sugar, and dark brown sugar. Once sifted, give the mixture a thorough stir with a hand whisk to ensure all dry ingredients are perfectly combined and evenly distributed.240 g all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground allspice, 100 g granulated sugar, 100 g dark brown sugar
- In a separate medium mixing bowl, combine all of your wet ingredients: vegetable oil, room temperature eggs, sour cream, and vanilla extract. Use a hand whisk to vigorously whisk them together until they are fully combined and the mixture is smooth.110 g vegetable oil, 2 eggs, 140 g sour cream, 1 teaspoon vanilla extract
- Pour the whisked wet mixture into the large bowl containing the dry ingredients. Add the grated apples at this point. With a spatula, gently fold all the ingredients together until just combined. Be careful not to overmix; stop as soon as there are no visible flour lumps in the batter.
- Carefully pour the cake batter into your prepared 20×20 cm baking pan, spreading it evenly with your spatula. Bake for approximately 40-45 minutes. To check for doneness, insert a cake tester or toothpick into the center; if it comes out clean, the cake is ready.
- Allow the cake to cool in the pan on a wire rack for about 10 minutes. After this initial cooling, gently lift the cake out of the tin using the parchment paper overhangs and transfer it directly to the wire rack to cool down completely. This step is crucial before frosting.
CREAMY CARAMEL BUTTERCREAM
- Before you begin, ensure your powdered sugar is sifted to remove any lumps, and set it aside. This will help create a super smooth buttercream.165 g powdered sugar
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the room temperature butter on medium/high speed for a full 4 minutes. This process thoroughly creams the butter and incorporates air, making the buttercream light and fluffy. Scrape down the sides of the bowl with a spatula and continue mixing for an additional 2 minutes.100 g butter
- Gradually add the sifted powdered sugar, vanilla extract, and 2-3 teaspoons of your cooled salted caramel sauce (from step 3 of the caramel instructions). Add these ingredients in 2 parts, beating well after each addition until everything is fully incorporated and the buttercream is smooth and fluffy.2-3 teaspoon caramel, 1 teaspoon vanilla extract
- Finally, scrape down the sides and bottom of the bowl again to ensure all ingredients are fully combined. Give the buttercream a final mix on low speed for 1 minute to remove any large air bubbles, resulting in a perfectly smooth and silky frosting.
ASSEMBLING THE CARAMEL APPLE CAKE
- Once the apple cake is completely cooled, carefully transfer it to your desired serving dish or cake stand. Generously dollop the caramel buttercream on top of the cake. Using an offset spatula or the back of a spoon, evenly spread the buttercream across the entire surface. Finally, take your cooled salted caramel sauce and drizzle as much as you like over the buttercream. For a decorative finish, use a spoon or offset spatula to gently swirl the caramel into the frosting. Any remaining caramel can be stored in an airtight container in the fridge for up to one month, perfect for other treats!