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Caramel Apple Spice Cake Recipe

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★★★★★

4.8 from 92 reviews

This Caramel Apple Spice Cake is a decadent dessert that combines sweet, spicy apple cake layers with a rich homemade caramel and silky caramel Swiss meringue buttercream. Tender diced apples are baked right into the moist and flavorful cake infused with cinnamon and nutmeg for the perfect autumn treat. The luscious caramel sauce and frosting add an indulgent finish, making this cake ideal for special occasions or cozy seasonal gatherings.

Ingredients

Scale

Apples

  • 2 cups diced apples (heaping), about 2 medium apples
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cinnamon

Apple Spice Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 cup vegetable oil
  • 1/2 cup packed light brown sugar
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract

Caramel

  • 1 cup granulated sugar
  • 1/4 cup water
  • 150 ml heavy cream, at room temperature
  • 1/2 cup unsalted butter, at room temperature

Caramel Swiss Meringue Buttercream

  • 3 large egg whites
  • 1 cup granulated sugar
  • 1 cup unsalted butter, cubed and at room temperature
  • 1/2 cup caramel (prepared from above recipe)

Instructions

  1. Prepare the Apples: Toss the diced apples with light brown sugar and cinnamon until evenly coated. Set aside to allow the flavors to meld while preparing the cake batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, ground cinnamon, and nutmeg. This ensures even distribution of the leavening agents and spices throughout the cake.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk the vegetable oil, light brown sugar, granulated sugar, eggs, and vanilla extract until smooth and well combined.
  4. Make the Batter: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
  5. Fold in Apples: Carefully fold the coated diced apples into the cake batter, ensuring they are evenly distributed.
  6. Bake the Cake: Preheat your oven to 350°F (175°C). Pour the batter evenly into prepared greased and floured cake pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.
  7. Prepare the Caramel Sauce: In a saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves, then increase heat and cook without stirring until the mixture turns a deep amber color. Carefully remove from heat and slowly whisk in the heavy cream and unsalted butter until smooth. Let the caramel cool to room temperature.
  8. Make the Swiss Meringue Buttercream: In a heatproof bowl, whisk together the egg whites and sugar. Place the bowl over a pot of simmering water and whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C). Remove from heat and beat with an electric mixer on high speed until stiff glossy peaks form and mixture cools to room temperature.
  9. Incorporate Butter and Caramel: Gradually add the cubed butter to the meringue, beating continuously until the buttercream is smooth and fluffy. Finally, mix in the cooled caramel sauce until fully combined.
  10. Assemble the Cake: Place one cake layer on a serving plate, spread a layer of caramel buttercream over the top, repeat with the second cake layer, and finish by frosting the entire cake with the remaining buttercream. Optionally drizzle extra caramel sauce on top for garnish.

Notes

  • Ensure your eggs and buttercream ingredients are at room temperature for best results with the buttercream.
  • Do not let the caramel burn; watch the sugar closely as it caramelizes to avoid bitterness.
  • Use a thermometer when preparing Swiss meringue to make sure the sugar reaches the right temperature for safe consumption.
  • Allow cakes to cool completely before frosting to prevent melting the buttercream.
  • Leftover caramel sauce can be refrigerated and used as a topping for ice cream or pancakes.

Keywords: Caramel Apple Cake, Apple Spice Cake, Swiss Meringue Buttercream, Autumn Dessert, Homemade Caramel Sauce

Find it online: https://mjrecipe.com/caramel-apple-spice-cake-recipe/