Caramel Apple Cake with Salted Caramel and Caramel Buttercream Recipe

If you’re looking to wow your friends and family with a show-stopping dessert, I absolutely love how this Caramel Apple Cake with Salted Caramel and Caramel Buttercream Recipe turns out every time. It’s the perfect balance of tender apple-studded cake, luscious buttery frosting, and that silky salted caramel that just ties it all together. Trust me, once you try this, it will become your go-to for cozy gatherings and special occasions.

this Recipe

Ingredients You’ll Need

The ingredients work beautifully together to create layers of flavor and texture that you’ll savor. I always recommend using fresh apples—Granny Smith or Gala work wonders—and weighing your ingredients as baking is all about precision here.

• Granulated sugar: Essential for caramel and sweetening the cake; I use fine granulated for even melting in the caramel.
• Water: Helps dissolve sugar evenly when making salted caramel—don’t skip it!
• Butter: Use unsalted butter so you can control the salt level in your salted caramel and buttercream.
• Heavy cream: Adds richness and creaminess to the caramel; make sure it’s fresh and cold.
• Salt: Just a pinch finishes the caramel with that perfect sweet-salty balance.
• All-purpose flour: Gives the cake structure; I recommend sifting it for lighter texture.
• Baking powder and baking soda: Help the cake rise beautifully; double-check your expiry date for best results.
• Ground cinnamon and allspice: These warm spices add depth – I shake in a bit extra cinnamon because I love that cozy spice punch.
• Dark brown sugar: Adds moistness and a subtle molasses flavor that the granulated sugar alone can’t provide.
• Grated apples: Fresh and juicy apples keep the cake tender; peel if you prefer, but I usually leave skins on for texture and nutrients.
• Vegetable oil: Keeps the cake moist without overpowering other flavors.
• Eggs: Bind everything together; room temperature eggs blend in better.
• Sour cream: This is the secret to tender crumb and slight tanginess that cuts sweetness.
• Vanilla extract: Enhances all the flavors; always use pure vanilla for the best aroma.
• Powdered sugar: For the smoothest buttercream texture.

Variations

One of my favorite things about this Caramel Apple Cake with Salted Caramel and Caramel Buttercream Recipe is how adaptable it is. I encourage you to make it your own by trying a few fun twists or modifications!

• Spice it up: I’ve added a pinch of nutmeg alongside the cinnamon and allspice for a slightly deeper fall flavor that my family absolutely adores.
• Gluten-free version: I swapped the all-purpose flour for a 1-to-1 gluten-free blend with great success; just be sure your baking powder is gluten-free too.
• Apple variety swap: Using tart Granny Smith apples balances the sweetness, but sometimes I use Honeycrisp for a sweeter, mellow bite.
• Nutty twist: Toasted chopped walnuts or pecans folded into the batter add a delightful crunch – my husband asks for this every time!

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

Step 1: Master the Salted Caramel

Start by heating granulated sugar and water together in a medium saucepan. The trick here is to evenly wet the sugar and resist stirring too much early on — I like to swirl the pan gently to ensure even melting. Once it turns a beautiful golden amber, lower the heat and carefully stir in butter, then slowly add cream in small amounts. Watch out—this caramel bubbles up like a volcano, so take your time. Stir until smooth, add a pinch of salt, then transfer into a bowl to cool until room temperature or slightly chilled. This homemade salted caramel is what sets this cake apart from anything store-bought, giving it that lovely, rich flavor.

Step 2: Prepare the Apple Cake Batter

Preheat your oven to 170ºC (340ºF) and line a 22×22 cm square pan with parchment paper. In a large bowl, sift all the dry ingredients together to get rid of lumps and ensure even rising. In a separate bowl, whisk together the vegetable oil, eggs, sour cream, and vanilla. This mix comes together super smoothly when ingredients are at room temperature—don’t rush warming your eggs and sour cream ahead of time. Pour the wet ingredients into the dry, add the freshly grated apples, then gently fold everything together. Remember, don’t overmix, or the cake might turn out tough. Pour the batter into your prepared pan and bake for about 40-45 minutes until a toothpick inserted near the center comes out clean. After baking, give the cake about 10 minutes before lifting it out to cool on a rack completely.

Step 3: Whip Up the Caramel Buttercream

Sift the powdered sugar to avoid any lumps in your frosting. Beat the softened butter on medium-high speed for about four minutes until light and fluffy (scraping down the bowl halfway through helps with even mixing). Then, add powdered sugar, vanilla, and 2-3 teaspoons of the cooled salted caramel in two rounds, mixing well between additions. The caramel gives this buttercream a subtle richness that’s not too sweet—perfect with the fruity cake. Give it a final mix at a lower speed for a perfectly smooth, spreadable texture.

Step 4: Assemble Your Caramel Apple Cake with Salted Caramel and Caramel Buttercream Recipe

Place your fully cooled cake on a serving plate. Spread the caramel buttercream generously over the top with an offset spatula. Drizzle additional salted caramel over the frosting and gently swirl it in for those tempting pockets of caramel goodness. Any leftover caramel can be stored in the fridge in an airtight container for up to a month, which is great for drizzling over ice cream or pancakes later on.

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

Garnishes

I typically sprinkle a few flaky sea salt crystals on top just before serving to highlight the salted caramel flavors. Toasted chopped pecans scattered around add a lovely crunch and a nutty contrast to the softness of the cake. Sometimes, I add thin apple slices lightly brushed with lemon juice to keep them fresh and pretty.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For drinks, I serve it alongside warm apple cider or a cup of chai tea—it feels like a cozy hug in dessert form.

Creative Ways to Present

For a special occasion, try serving individual slices with a drizzle of salted caramel on each plate and a caramel-dipped apple slice perched on top. I’ve even double-layered the cake with caramel buttercream in the middle, so it feels extra indulgent at celebrations. Adding edible gold leaf on top of the frosting is a fun way to make it sparkle for birthdays or holidays.

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered loosely with plastic wrap in the fridge to keep the frosting fresh. It usually lasts up to 4 days for me, and letting it come to room temperature before serving brings back all its softness and flavor.

Freezing

If I want to save some for later, I wrap individual slices tightly in plastic wrap and then foil before freezing. This recipe freezes well for up to 2 months. Just thaw overnight in the fridge and allow to warm to room temp before enjoying.

Reheating

Reheating is really simple—just let the slice sit out for a bit, or for a warm treat, microwave it on low power for 15-20 seconds. The caramel buttercream softens beautifully without melting away completely.

FAQs

Final Thoughts

This Caramel Apple Cake with Salted Caramel and Caramel Buttercream Recipe has become a treasured part of my baking repertoire because it’s like a warm hug on a plate — familiar, comforting, and just a little indulgent. I love sharing it with friends and hearing their “wow” moments first bite after first bite. If you make it, you’ll understand why I keep coming back to this recipe. So grab those apples, warm up your kitchen, and dive in—I promise you’ll be so glad you did.

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