Introduction

This Caramel Apple Cake is a moist, spiced dessert that perfectly combines tender cake with the rich flavors of caramel and apple. It’s an ideal treat for cozy gatherings or whenever you crave a comforting slice of homemade goodness.

The image shows a three-layer cake with a brown, moist texture and visible bits of fruit inside. Between the layers, there are thick layers of white cream and a rich caramel sauce with small fruit pieces. The outside of the cake is covered with smooth white frosting, with caramel sauce dripping down the sides. On top of the cake sits a caramel-coated round cake pop on a stick, matching the caramel sauce in color and shine. The cake is placed on a wooden stand, and there are two plates with slices of the same cake in the foreground, on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1 cup canola or vegetable oil
1 1/4 cups packed brown sugar (light or dark)
1/4 cup white granulated sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1/2 cup sour cream, room temperature
1 cup buttermilk, room temperature

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, pumpkin pie spice, and nutmeg until well combined.
Step 3: In another bowl, beat the oil, brown sugar, white sugar, and vanilla extract until creamy and smooth.
Step 4: Add the eggs one at a time to the wet mixture, beating well after each addition.
Step 5: Stir in the sour cream until fully incorporated.
Step 6: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined; do not overmix.
Step 7: Fold in peeled, chopped apples and drizzle caramel sauce over the batter if desired.
Step 8: Pour the batter into the prepared pan and smooth the top evenly.
Step 9: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Let the cake cool completely in the pan before slicing and serving. Optionally, drizzle more caramel sauce on top before serving.

Tips & Variations

Use tart apple varieties like Granny Smith for a nice contrast to the sweet caramel and spices.
For extra moisture, substitute half of the oil with melted butter.
Add chopped nuts such as walnuts or pecans for crunch.
Serve with whipped cream or vanilla ice cream for a delightful finish.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week. Reheat slices gently in the microwave or enjoy cold as a refreshing treat.

How to Serve

A three-layer cake sits on a wooden cake stand with a slice cut out to show the inside. The layers are light brown with visible texture, separated by creamy white frosting and a gooey caramel filling with small chunks. The cake is covered in a smooth white frosting, with thick caramel sauce dripping down the sides. On top is a round caramel-coated candy apple on a stick. Two slices of the cake are placed on wooden plates in front of the stand. The background is a white marbled texture, with milk bottles and apple slices nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of vinegar or lemon juice per cup and let it sit for 5 minutes to mimic buttermilk’s acidity.

How do I prevent the cake from drying out?

Be careful not to overmix the batter and avoid overbaking. Make sure to check for doneness a few minutes before the suggested baking time.

Caramel Apple Cake Recipe

Print Recipe

★★★★★

4.7 from 136 reviews

This Caramel Apple Cake is a moist and flavorful dessert perfect for fall, combining warm spices with tender apples and a luscious caramel drizzle. Made with a blend of cinnamon, ginger, nutmeg, and pumpkin pie spice, this cake delivers a comforting taste of the season. Topped with rich caramel sauce, it’s ideal for celebrations or as a cozy treat with coffee or tea.

Author: Nora
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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 Canola or vegetable oil
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

Additional

3 cups peeled, cored, and chopped apples (about 2 large apples)
Caramel sauce for topping (store-bought or homemade, about 1 cup)

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans to prevent sticking.
Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, pumpkin pie spice, and ground nutmeg. Set aside.
Cream sugars and oil: In a separate large mixing bowl, whisk together the canola or vegetable oil, brown sugar, and white granulated sugar until well combined and smooth. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract.
Add sour cream and buttermilk: Mix in the sour cream and buttermilk until the batter is smooth and creamy.
Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, folding gently just until combined. Avoid overmixing to keep the cake tender.
Fold in the apples: Carefully fold in the peeled, cored, and chopped apples, distributing them evenly throughout the batter.
Pour and bake: Pour the batter into the prepared baking pan(s), spreading it evenly. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then transfer the cake to a wire rack to cool completely.
Add caramel topping: Once the cake is fully cooled, drizzle generously with caramel sauce. Optionally, you can warm the caramel slightly to make it easier to drizzle.
Serve: Slice and serve the caramel apple cake as is, or with a scoop of vanilla ice cream for extra indulgence.

Notes

For best results, use fresh, crisp apples like Granny Smith or Honeycrisp to maintain texture in the cake.
If you prefer a denser cake, reduce the oil to 3/4 cup.
You can make your own caramel sauce using butter, brown sugar, heavy cream, and vanilla extract.
Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
This cake freezes well; wrap tightly and freeze for up to 3 months.
Room temperature ingredients help produce a smoother batter and better rise.

Keywords: caramel apple cake, apple cake, fall dessert, spiced cake, caramel drizzle, moist cake, autumn recipe