This exquisite caramel apple cake features layers of rich spice cake, a delectable homemade apple pie filling, and is generously frosted with cinnamon caramel buttercream. Topped with a elegant caramel drip, it’s the quintessential fall dessert.

Spice Cake

• 3 1/2 cups All-purpose flour
• 2 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Salt
• 2 tsp Ground cinnamon
• 1 1/2 tsp Ground ginger
• 1 tsp Pumpkin pie spice
• 1/4 tsp Ground nutmeg
• 1 cup Oil, canola or vegetable
• 1 1/4 cup Brown sugar, packed light or dark
• 1/4 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 4 Large eggs, room temperature
• 1/2 cup Sour cream, room temperature
• 1 cup Buttermilk, room temperature

Salted Caramel

• 1 cup White granulated sugar
• 4 TBSP Unsalted butter, room temperature and cubed
• 1/2 cup Heavy cream
• 1 tsp Salt
• 1/2 tsp Pure vanilla extract

Apple Pie Filling

• 3 Apples, gala (or other baking apples)
• 3 TBSP Unsalted butter
• 1/3 cup Brown sugar, packed light or dark
• 1 tsp Ground cinnamon
• 1 TBSP Cornstarch

Cinnamon Caramel Frosting

• 2 cups Unsalted butter, room temperature
• 4 cups Powdered sugar, sifted
• 1 tsp Pure vanilla extract
• 1 TBSP Salted caramel (from above recipe or store-bought)
• 1 tsp Ground cinnamon

Spice Cake

1. Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them, or spraying with baking nonstick spray.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, pumpkin pie spice, and ground nutmeg. Set this dry mixture aside.
3. In a large mixing bowl, combine the oil, brown sugar, white granulated sugar, pure vanilla extract, sour cream, eggs, and buttermilk. Whisk until thoroughly combined and smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few small lumps are acceptable.
5. Divide the cake batter evenly among the three prepared cake pans. Bake for 20-24 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
6. Allow the cakes to cool in their pans for 10 minutes before carefully inverting them onto a wire rack to cool completely. Ensure they are fully cool before decorating.

Salted Caramel

1. Prepare the salted caramel ahead of time to allow it to cool completely. In a medium heavy-bottomed saucepan over medium heat, melt the white granulated sugar, stirring occasionally with a whisk. Continue heating until the sugar crystals completely dissolve and turn into an amber-colored liquid. This process can be quick, often less than 30 seconds once it starts to color. Immediately remove from heat once amber.
2. Carefully add half of the room temperature cubed unsalted butter to the hot caramel and whisk vigorously until fully incorporated. Then, add the remaining butter and mix until smooth.
3. Warm the heavy cream in the microwave for about 30-45 seconds until it’s warm but not boiling. Slowly pour half of the warm cream into the caramel mixture, whisking constantly. Once combined, add the remaining cream, vanilla extract, and salt, mixing until smooth.
4. Return the saucepan to medium heat and cook for an additional 2 minutes, stirring gently, allowing it to bubble. This step helps thicken the caramel to the desired consistency.
5. Pour the finished salted caramel into a heatproof container and let it cool completely at room temperature. It will thicken significantly as it cools.

Apple Pie Filling

1. Peel, core, and slice your apples into thin, uniform pieces.
2. In a medium saucepan over medium heat, melt the unsalted butter. Add the sliced apples, brown sugar, ground cinnamon, and cornstarch. Stir well to coat the apples.
3. Cook the mixture for approximately 5 minutes, stirring occasionally, until the apples soften slightly and the sauce thickens and begins to bubble. You want the apples tender but still holding their shape.
4. Remove from heat and transfer the apple filling to a separate bowl or plate to cool completely before using.

Cinnamon Caramel Frosting

1. In a large mixing bowl, using an electric mixer, beat the room temperature unsalted butter on high speed for 3 minutes until it’s light, pale, and fluffy.
2. Gradually add half of the sifted powdered sugar to the butter, mixing on low speed until just combined. Then, add the remaining powdered sugar and continue mixing until fully incorporated.
3. Stir in the pure vanilla extract, 1 tablespoon of cooled salted caramel, and ground cinnamon. Increase the mixer speed to high and beat for another 2-3 minutes until the frosting is incredibly creamy, smooth, and light.

Assembly

1. Once the cake layers are completely cool, use a serrated knife or a cake leveler to trim any domes off the tops, creating flat, even surfaces for easy stacking.
2. Place the first cake layer on your serving plate or cake stand. Spread about 3/4 cup of the cinnamon caramel frosting evenly over the top. Then, using a piping bag fitted with a round tip (or a ziplock bag with the corner snipped), pipe a border of frosting around the edge of the cake. This “dam” will hold the apple filling in place.
3. Spoon half of the cooled apple pie filling inside the piped frosting border and drizzle generously with some of the cooled salted caramel.
4. Carefully place the second cake layer on top, pressing down gently. Repeat the frosting, piping, apple filling, and caramel drizzle steps.
5. Finally, place the third cake layer on top, bottom-side up for the flattest surface. Apply a thin “crumb coat” of frosting all over the cake, filling any gaps between the layers. Use a cake scraper to smooth it out.
6. Freeze the cake for 15-20 minutes to set the crumb coat. While it chills, you can place any unused frosting in the fridge if your kitchen is warm to maintain its consistency.
7. Remove the cake from the freezer and apply the remaining cinnamon caramel frosting, using a cake scraper or offset spatula to create a smooth and even finish around the sides and top.
8. Freeze the frosted cake for another 10-15 minutes to allow the frosting to set firmly. This is crucial for a clean caramel drip.
9. Once the frosting is firm, warm any reserved salted caramel slightly until it’s pourable but not hot. Transfer it to a piping bag with a small hole or a squeeze bottle. Carefully pipe small drips of caramel around the edge of the top of the cake, letting them cascade down the sides. Then, pour the remaining caramel over the entire top surface of the cake and spread it gently to cover.
10. If adding any additional decorations (like apple slices, candied nuts, or cinnamon sticks), freeze the cake for an additional 10 minutes after the caramel drip to ensure everything is set before placing garnishes. Serve at room temperature for the best flavor and texture.

Flour Measurement: For the most accurate results, always spoon your all-purpose flour into the measuring cup and level it off with a straight edge. Directly scooping flour can compact it, adding too much to your recipe and potentially resulting in a dry cake.

High Altitude Baking: If you are baking at a high altitude, you may need to make slight adjustments. A common adjustment is to add an extra 3 tablespoons of flour to the cake batter to help with structure and moisture retention.

Room Temperature Dairy: For optimal emulsification and a smoother batter, remember to pull out all dairy ingredients (butter, eggs, sour cream, buttermilk) at least 2 hours before you plan to start baking.

Caramel Troubleshooting: If you encounter any challenges while making the homemade salted caramel, we have a separate, in-depth guide on homemade salted caramel on our blog that provides additional tips and troubleshooting advice.

Nutrition Information (per slice, estimated)

• Calories: 664kcal
• Carbohydrates: 96g
• Protein: 4g
• Fat: 44g
• Saturated Fat: 28g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 11g
• Trans Fat: 2g
• Cholesterol: 119mg
• Sodium: 518mg
• Potassium: 150mg
• Fiber: 2g
• Sugar: 42g
• Vitamin A: 1416IU
• Vitamin C: 2mg
• Calcium: 101mg
• Iron: 2mg