Print

Ultimate Caramel Apple Spice Layer Cake: Easy Homemade Recipe

caramel apple spice layer cake - featured image
Print Recipe

This ultimate caramel apple spice layer cake is the result of stubborn, messy kitchen trial and error. It tastes like autumn in the best possible way — like walking through an apple orchard on a crisp afternoon, except you get to eat it with a fork.

Ingredients

Scale
  • 2 medium Honeycrisp or Granny Smith apples, peeled and diced small (about 1/4-inch cubes)
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg (freshly grated if you have it — worth it)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup unsalted butter, softened (I use Land O’Lakes for consistency)
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature (see substitution note below)
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups powdered sugar, sifted

Instructions

  1. Prepare the Apples: In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the diced apples, brown sugar, cinnamon, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the apples are softened but not mushy. Remove from heat, stir in the vanilla, and let cool completely.
  2. Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or non-stick spray. Cut parchment paper circles for the bottom of each pan and place them inside. Lightly flour the sides.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, granulated sugar, and brown sugar together on medium speed for 3-4 minutes. It should look light, fluffy, and pale in color. Scrape down the sides and bottom of the bowl at least once.
  5. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. The batter should look smooth and glossy. Add the vanilla and mix briefly.
  6. Alternate Flour and Buttermilk: With the mixer on low speed, add about one-third of the flour mixture, then half of the buttermilk. Repeat, ending with the flour. Mix just until combined. Fold in the cooled apples gently with a rubber spatula.
  7. Bake the Layers: Divide the batter evenly among the three prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, rotating the pans halfway through. The cakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Let them cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
  8. Make the Caramel Frosting: While the cakes cool, make the frosting. In a medium saucepan over medium heat, melt 1 cup of butter. Add the brown sugar and heavy cream, stirring constantly until the sugar dissolves and the mixture is smooth. Bring to a gentle boil, then let it bubble for 2 minutes without stirring. Remove from heat, stir in vanilla and salt, and let cool for 15 minutes. Transfer to a mixing bowl and beat in the powdered sugar, one cup at a time, until smooth and spreadable.
  9. Assemble and Frost: Place one cake layer on your serving plate. Spread about 1/2 cup of caramel frosting evenly on top. Repeat with the second layer. Add the third layer and frost the top and sides.

Notes

Let the cooked apples cool completely and drain off any excess liquid before folding them into the batter to prevent a soggy cake. Room temperature ingredients are crucial for a tender crumb. For even layers, weigh the batter (about 400 grams per pan). If the frosting separates, refrigerate for 15 minutes and beat again.

Nutrition

Keywords: caramel apple spice cake, layer cake, fall dessert, apple cake, caramel frosting, homemade cake, autumn baking

Find it online: https://breezybake.com/ultimate-caramel-apple-spice-layer-cake-easy-homemade-recipe/