Caramel Apple Cake with Salted Caramel and Caramel Buttercream Recipe

If you’re on the hunt for a show-stopping dessert that beautifully blends cozy fall flavors with indulgent sweetness, this Caramel Apple Cake with Salted Caramel and Caramel Buttercream Recipe is absolutely the one to try. I absolutely love how this cake bursts with tender, cinnamon-spiced apples under a fluffy layer of luscious caramel buttercream, all brought home with that irresistible hit of salted caramel drizzled on top. Trust me, once you dig in, you’ll be hooked—my family goes crazy for it every single time.

this Recipe

Ingredients You’ll Need

These ingredients work like a dream together to create a moist cake filled with warm autumn flavors, topped off with a decadent buttercream and luscious salted caramel. When you’re shopping, fresh, crisp apples and quality butter really make a difference.

• Granulated Sugar: Both for the caramel and the cake sugars, it’s essential for caramelizing and sweetness balance.
• Water: Helps the sugar dissolve evenly in the salted caramel stage – don’t skip it!
• Butter: Adds richness to caramel and buttercream, so room temperature is best for smooth mixing.
• Heavy Cream: Adds creaminess to the salted caramel, so opting for real heavy cream is worth it here.
• Salt: Just a pinch enhances the caramel and balances all that sweetness wonderfully.
• All-Purpose Flour: The base for the cake provides the right structure without being too dense or light.
• Baking Powder & Baking Soda: These leavening agents help the cake rise perfectly.
• Ground Cinnamon & All Spice: Essential autumn spices that layer in warmth.
• Dark Brown Sugar: Adds deeper caramel notes and moisture to the cake.
• Grated Apples: Fresh, tart apples add texture and juiciness throughout the cake.
• Vegetable Oil: Keeps the cake moist without overpowering the flavor.
• Eggs: Bind everything together and help the cake rise.
• Sour Cream: My secret for a tender crumb and slight tang that balances the sweetness.
• Vanilla Extract: Pure vanilla adds depth in the cake and frosting.
• Powdered Sugar: For the silkiest caramel buttercream — sifted to avoid lumps.

Variations

I love tweaking this Caramel Apple Cake with Salted Caramel and Caramel Buttercream Recipe to suit different occasions and tastes – it’s very forgiving but always delicious. Feel free to customize and make it your own!

• Gluten-Free Version: I swapped the all-purpose flour with a 1-to-1 gluten-free baking blend once, and the cake came out just as tender and flavorful.
• Spiced Up: Adding a pinch of nutmeg or even ground ginger gives the cake an extra warm sparkle I adore in the fall.
• Fruit Swap: Pears can be a lovely substitute for apples if you want a milder fruit flavor.
• Less Sweet Option: Reducing the caramel in the buttercream slightly makes it less sweet but still indulgent – perfect for those who want balance.

How to Make Caramel Apple Cake with Salted Caramel and Caramel Buttercream Recipe

Step 1: Making the Silky Salted Caramel

Start by combining granulated sugar and water in a saucepan – this helps the sugar melt evenly without burning. I found that flattening the sugar-water mixture into an even layer is key; it caramelizes beautifully this way. Watch closely as it shifts from clear to golden brown — this process happens fast! Stir gently but only when you see even coloring so the caramel doesn’t crystallize. Then, carefully mix in the butter and add heavy cream slowly—you’ll see it bubble up, so be cautious. Add a pinch of salt to enhance that perfect sweet-salty balance, then transfer to a shallow dish and chill until it cools to room temp. It’s worth the wait!

Step 2: Preparing the Spiced Apple Cake Batter

I always preheat the oven to 170ºC (340ºF) and line my 22×22 cm square pan with parchment to ensure easy removal. Grate your apples finely – the freshness here really makes the cake moist and flavorful. Mixing the dry ingredients first means even distribution of spice and leavening. Then, whisk the wet ingredients separately until smooth; this gives the batter a nice consistency. Gently fold in the dry parts, then stir in grated apples last, making sure you don’t overmix to keep the cake tender. Pour the batter into the pan and bake for about 40-45 minutes; a toothpick inserted should come out clean when it’s done. Let the cake cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.

Step 3: Whipping Up the Caramel Buttercream

Sift the powdered sugar first—that’s a game-changer for a super smooth buttercream. Beat your softened butter for a good four minutes until it turns pale and fluffy; this takes time but it’s crucial. Add powdered sugar, vanilla, and 2-3 teaspoons of your homemade salted caramel in two additions, whipping well after each. Scrape the sides often to keep everything fully mixed. If you want your buttercream more caramel-y, adjust accordingly but watch the texture so it stays creamy and spreadable.

Step 4: Assembling Your Dream Cake

Place the cooled cake on your serving plate, then spread the caramel buttercream evenly on top. Spoon extra salted caramel on top and swirl it gently with an offset spatula for that gorgeous marbled, glossy look. I like to save any leftover caramel in an airtight container in the fridge—it keeps for up to a month and is perfect for coffee or toast!

How to Serve Caramel Apple Cake with Salted Caramel and Caramel Buttercream Recipe

Garnishes

I usually go simple and scatter chopped toasted pecans or walnuts on top for a lovely crunch contrast. If I want a little extra pizzazz, thin apple slices brushed with lemon and lightly caramelized are a festive touch. A tiny sprinkle of flaky sea salt over the caramel swirl always wows guests, amplifying that sweet-salty magic.

Side Dishes

Since the cake is quite rich, I like to serve it with a dollop of unsweetened whipped cream or a simple vanilla bean ice cream. It balances the sweetness and adds a cool, creamy contrast. For a beverage pairing, a hot cup of spiced chai or fresh brewed coffee really complements the warm, spicy notes of the cake.

Creative Ways to Present

For birthdays or holidays, I’ve layered this Caramel Apple Cake with Salted Caramel and Caramel Buttercream Recipe vertically into a double layer, slicing the cake into thinner layers and spreading extra buttercream and salted caramel between each for an impressive multi-layer cake. Decorating with edible flowers or drizzling additional warm caramel just before serving amps up the wow factor. I even like to serve individual mini versions of this cake in ramekins for intimate gatherings!

Make Ahead and Storage

Storing Leftovers

Cover your cake tightly with plastic wrap or store in an airtight container. I keep mine refrigerated because of the buttercream, and it stays fresh for up to 4 days. Before serving, just let it sit at room temperature for about 20 minutes for the best texture.

Freezing

I’ve frozen this cake successfully by wrapping slices individually in plastic wrap and placing them in a freezer bag. The key is to freeze it without the frosting or to freeze the cake and frost after thawing. Once ready to eat, thaw overnight in the fridge, then frost or serve as is.

Reheating

If you want to enjoy leftovers warm, I gently microwave a slice for 10-15 seconds or pop it in a low oven (about 150ºC/300ºF) for 5-7 minutes. Don’t microwave the frosting directly, or it might separate—so scrape the frosting off, heat the cake, then add fresh frosting or enjoy plain with a drizzle of leftover caramel.

FAQs

Final Thoughts

Honestly, this Caramel Apple Cake with Salted Caramel and Caramel Buttercream Recipe has become my go-to for celebrations and cozy weekends. The blend of warm spices, fresh apples, and that dreamy salted caramel buttercream makes each bite feel like a comforting hug. I encourage you to try it out—you’ll be so proud of how impressive yet approachable this dessert is. Once you make it, I bet it’ll find a permanent spot in your recipe rotation, just like it did in mine!

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