This Caramel Apple Cake with Salted Caramel Buttercream is the ultimate fall dessert. With its moist layers of spiced apple cake and rich, buttery caramel frosting, this cake is a true indulgence that celebrates the cozy flavors of the season. Perfect for gatherings, holiday dinners, or simply treating yourself, this cake is sure to impress.
Why You’ll Love This Recipe
- Fall Flavors: Cinnamon, nutmeg, and cloves bring warmth, while tart apples add freshness.
- Perfectly Balanced: The salted caramel buttercream complements the sweetness of the cake with a touch of saltiness.
- Homemade Taste: This cake is made from scratch for a rich, homemade flavor that’s worth the effort.
- Beautiful Presentation: With its layers and caramel drizzle, this cake looks as impressive as it tastes.
Ingredients
For the Caramel Apple Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups diced apples (Granny Smith apples recommended)
For the Salted Caramel Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 2 tablespoons heavy cream
- 1/2 teaspoon sea salt (optional, to taste)
- Additional caramel sauce for drizzling (optional)
Directions
Step 1: Make the Caramel Apple Cake
Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Gently fold in the diced apples. Divide the batter evenly among the cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 2: Prepare the Salted Caramel Buttercream
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until fully combined. Add the salted caramel sauce and heavy cream, then increase to medium-high speed and beat until light and fluffy. Add a pinch of sea salt to taste, if desired, for a salted caramel flavor.
Step 3: Assemble the Cake
Place one cake layer on a serving plate and spread a layer of salted caramel buttercream on top. Repeat with the remaining layers, frosting the top and sides of the cake with the remaining buttercream. For an extra touch, drizzle with additional caramel sauce.
Serving and Storage Tips
- Serving: This cake is best served at room temperature. Let it sit out for about 20 minutes before serving if stored in the refrigerator.
- Storage: Keep the cake covered in the refrigerator for up to five days. If you’d like to freeze it, store individual slices in an airtight container for up to three months.
- Presentation: For a beautiful finish, garnish with apple slices or a light dusting of cinnamon before serving.
Helpful Notes
- Apple Choices: Granny Smith apples add a nice tartness, but feel free to use your favorite apple variety.
- Homemade Caramel Sauce: If you prefer to make your own salted caramel sauce, combine 1 cup of sugar, 1/4 cup water, and 1/2 cup heavy cream with a pinch of salt for a simple, homemade option.
- Buttercream Consistency: If the frosting is too thick, add an extra splash of heavy cream. If it’s too thin, add more powdered sugar.
Tips from Well-Known Chefs
- Ina Garten: “Using room-temperature butter is crucial for creating a smooth, fluffy buttercream. Cold butter won’t incorporate as well.”
- Martha Stewart: “For an extra layer of flavor, add a dash of apple cider to the cake batter or the frosting.”
- Paul Hollywood: “To prevent overbaking, check the cake a few minutes early, as ovens can vary in temperature.”
Frequently Asked Questions
Q1: Can I use a different type of apple?
A1: Yes! While Granny Smith apples provide a nice tart flavor, Honeycrisp or Pink Lady apples work well for a sweeter taste.
Q2: What if I don’t have buttermilk?
A2: You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
Q3: Can I use a different frosting?
A3: Absolutely! Cream cheese frosting or a simple vanilla buttercream would also complement the cake nicely.
Q4: How do I prevent my cake layers from sticking to the pans?
A4: Grease and flour the pans well, or use parchment paper rounds at the bottom for easy removal.
Q5: Can I make this cake as cupcakes?
A5: Yes, this recipe will yield about 24 cupcakes. Bake at 350°F for 18-20 minutes.
Q6: What can I do if my frosting is too runny?
A6: Add more powdered sugar, a little at a time, until it reaches your desired consistency.
Q7: Is it necessary to refrigerate the cake?
A7: Because of the buttercream, it’s best to refrigerate the cake if not serving immediately. Bring it to room temperature before enjoying.
Q8: How can I make this cake gluten-free?
A8: Substitute with a 1:1 gluten-free baking mix for best results.
Q9: Can I add nuts to this cake?
A9: Yes, chopped pecans or walnuts would add a delightful crunch. Fold in 1/2 cup to the batter.
Q10: How many calories are in each slice?
A10: Each slice is approximately 580 kcal, depending on the exact ingredients and portions.
Enjoy baking this delicious Caramel Apple Cake with Salted Caramel Buttercream for a true taste of fall. It’s a perfect blend of flavors that’s sure to satisfy!