Caramel Layer Cake With Apple Frosting
- Ready In:
- 1hr 10mins
For the Caramel Cake
- 2 cups whole wheat pastry flour
- 1 3⁄4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon fine salt
- 1 1⁄2 cups light brown sugar
- 3⁄4 cup canola oil
- 3⁄4 cup unsweetened applesauce
- 3⁄4 cup dulce de leche (or jarred caramel dessert sauce)
- 2 teaspoons vanilla extract
- 3 eggs
- 1 1⁄2 cups buttermilk
For the Apple Frosting
- 5 cups about 1 1/4 lbs. confectioners' sugar
- 1⁄2 cup butter, softened
- 1⁄3 cup apple cider or 1/3 cup apple juice
- 1⁄2 teaspoon ground cinnamon
- 1 pinch fine salt
- dried apple, slices (optional)
- For the cake, preheat oven to 350 degrees. Grease and flour two (9-by-2-inch) round cake pans; set aside. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, dulce de leche and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.
- Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.
- For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 2/3 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Decorate with dried apple slices, if you like, then set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.
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Didn't make the cake but made the frosting and it was soo good. I thought it'd be odd to use ACV in frosting. But it was really one of the best frostings I've ever made. It's got a kick to it. I made it for Thanksgiving and the fam loved it too. One thing though, with the amounts listed for the frosting it was more like a glaze because it wasn't thick and "frosty" so I add more powdered sugar.