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This Caramel Apple Layer Cake is Autumn in cake form! A lightly spiced cake, with sweet frosting and caramel apples piled high on top; this is one seriously delicious and easy to make showstopper! 

Caramel Apple Layer Cake

This Caramel Apple Layer Cake is Autumn in cake form! A lightly spiced cake, with sweet frosting and caramel apples piled high on top; this is one seriously delicious and easy to make showstopper! 

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12
Author Annie N

Ingredients

  • For the cake:
  • 1 stick (113g) unsalted butter, at room temperature
  • 1/2 cup (100g) caster sugar
  • 1/2 cup (100g) light brown sugar
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 2 1/2 cups (350g) plain/all purpose flour
  • 1 tbsp baking powder
  • Pinch of salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 3/4 cup (180ml) milk
  • For the frosting:
  • 3/4 stick (85g) unsalted butter, at room temperature
  • 1 cup (120g) icing/powdered sugar
  • 1 tbsp caramel sauce
  • 1/2 tbsp milk
  • For the caramel apple topping:
  • 3 large apples, peeled, cored and cut into small chunks. I used Pink Lady
  • 1/2 cup (160g) caramel sauce, see note
  • 1/2 tsp ground cinnamon

Instructions

  1. Preheat the oven to 180C/350F and grease and line two 8 inch round cake tins. Leave to one side.

  2. Place butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, around 2 minutes on medium-high speed.

  3. Add in the eggs and vanilla extract, scraping down the sides as necessary, and mix on medium speed until well combined.

  4. Place flour, baking powder, salt and spices into a medium sized bowl and stir briefly. Tip into your egg mixture and mix on low until the mixture starts to come together.

  5. Add in the milk and turn the speed up to medium-high until you have a smooth, well combined mixture.

  6. Divide the mixture between your two cake tins; I use a 1/2 cup measure to ensure an even amount of batter is in each cake tin.

  7. Place in the oven for 23-28 minutes, until risen, lightly golden and an inserted skewer into the centre comes out clean.

  8. Leave to cool in the pans completely before making the frosting; Place butter and icing sugar into a medium sized bowl and beat on low speed until the mixture starts to come together. Then add the caramel and continue mixing, gradually increasing speed until everything is combined.

  9. Add in the milk, if required, and beat until you have a smooth, spreadable frosting.

  10. Make the caramel apple topping: Place apple chunks, caramel sauce and cinnamon into a medium sized saucepan over a low heat. 

  11. Bring to a boil and continue to cook, stirring frequently, until the mixture has thickened slightly and the apples are fork tender. Leave to cool for 20 minutes before assembling the cake.

  12. To assemble: Use a serrated knife or cake wire to level each cake. Place a small amount of frosting into the centre of a plate/cake board, then place one cake layer top side up. 

  13. Spread the frosting over the top of the cake into an even layer, then place the second cake layer bottom side up (it just makes sure you've got a flat top).

  14. Spoon the apple mixture in the centre of the top of the cake. I piled it pretty high as I wanted to make it look pretty! I also spooned some of the caramel by the edges, so i t would run down the cake; completely up to you if you do this or not!

  15. Once the apple mixture is on top; you're ready to serve! Caramel Apple Cake is best eaten the same day after you've put the caramel apples on top. Before that stage, you can make it the day before and keep it in the fridge.

  16. This layer cake will keep covered, in the fridge for 4 days.

Recipe Notes

I used a thick caramel sauce like this one from DaVincis - make sure to use a thick caramel sauce, not a thin ice cream topper one otherwise your topping will be too runny.