Caramel Apple Cake

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READY IN: 2hrs 15mins
Recipe by Brookelynne26

From Baked Explorations. Yoelds one 8-inch 3-layer cake. The cake will keep in a cake saver at room temperature for up to 3 days, as long as weather is cool and humidity free.

Ingredients Nutrition

Directions

  1. Make the apple cake: Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.
  2. Sift the flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves together into a large bowl. Set aside.
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy, about 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat until combined.
  4. Add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  5. Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. Transfer the pans to a wire rack and cool for 20 minutes. Turn the cakes out onto the rack, remove the parchment, and let cool completely.
  6. Make the caramel buttercream: In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.
  7. Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  8. Add 1⁄3 cup of the caramel and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
  9. Assemble the caramel apple cake: Place one ckae layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1 1/4 cups frosting on top. Add the next layer, trim and frost, then add third layer. Spread a very thin layer of frosting over the top and sides of cake and put in refrigerator for 15 minutes to firm up. Frost sides and top with remaining frosting. Drizzle on a few swirls of caramel and refrigerate the finished cake for 15 minutes to firm up before serving.

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