Caramel apple cake
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Caramel apple cake

This caramel apple cake makes a fabulous birthday or celebration dessert. 
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Cake
Servings: 12
Author: Eva Bakes


Caramel sauce

  • 1 and 1/2 cups sugar
  • 1/4 cup corn syrup
  • 1/2 cup (1 stick) butter
  • 1 and 1/2 cups heavy cream


  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1 and 1/2 cups (3 sticks) unsalted butter
  • 2 and 1/2 cups granulated sugar
  • 2 large eggs
  • 4 cups applesauce

Caramel buttercream

  • 4-6 cups powdered sugar two pounds or about eight cups
  • 1/2 cup (1 sticks) unsalted butter or shortening
  • 1 teaspoon vanilla extract
  • 1/2 - 3/4 cups milk
  • 1/2 cup caramel sauce from above


Make the caramel sauce

  • In a tall saucepan, combine sugar and corn syrup with 1/2 cup water. Cook over medium-high heat while stirring until sugar dissolves. Increase heat, stop stirring, and bring mixture to a boil. Cook the mixture until it reaches rich caramel color. Remove pan from heat, mix in butter and heavy cream, and stir until combined. If the mixture becomes clumpy or seizes, keep stirring over heat how until the sauce comes back together.

Make the cake

  • Preheat the oven to 325°F. Grease three 8-inch round cake pans, line with parchment, and butter and flour the parchment (I used two 9-inch silicone pans). In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves. In a separate bowl, cream the butter and sugar with a hand or stand mixer until light and fluffy, about 3 minutes. Add the egg and mix until combined. Alternately add the dry ingredients and the applesauce, beginning and ending with the flour mixture. Divide the batter among the pans, smooth the tops with a silicone spatula, and bake for 40 to 45 minutes. Cool for 20 minutes before turning the cakes out onto a cooling rack. Let cool completely.

Make the frosting

  • In a large bowl or the stand of an electric mixer, cream the sugar and vanilla for about 3-4 minutes. Alternate adding the powdered sugar and milk until you reach the desired consistency. Add 1/2 cup of caramel sauce from the first step and mix until combined. If the frosting is still too stiff, add more milk. If it is too runny, add more powdered sugar.

Assemble the cake

  • Place one cake layer and frost the top with a thin layer of frosting. Repeat for the second and third layers. Frost the sides with a thin layer of frosting and refrigerate until frosting is firm. Remove the cake from the refrigerator and frost the top and sides with the remaining frosting. If there is extra drizzle, you can swirl it on top (or in between the cake layers if you want to add another punch of flavor).


Sources: Cake and caramel sauce from Lulu the Baker; originally from Baked Explorations by Matt Lewis and Renato Poliafito; frosting is an Eva Bakes original but inspired from Lulu the Baker and i am baker