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Perfect Spiced Caramel Apple Layer Cake Recipe

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A tender, spiced apple layer cake with a soft caramel sauce and cream cheese frosting. This fall dessert is forgiving enough for a Tuesday night and impressive enough for a holiday table.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 2 medium apples (about 300g), peeled and finely diced
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tablespoons (90g) unsalted butter, cut into cubes, room temperature (for caramel)
  • ½ cup (120ml) heavy cream, room temperature (for caramel)
  • 1 teaspoon vanilla extract (for caramel)
  • ½ teaspoon flaky sea salt (optional, for caramel)
  • 8 ounces (226g) cream cheese, softened (for frosting)
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • ½ cup (60g) chopped pecans, toasted (optional garnish)
  • Thin apple slices, tossed in lemon juice (optional garnish)
  • Extra caramel drizzle (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment, grease parchment, and dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a stand mixer with paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each. Add vanilla and mix until combined.
  5. With mixer on low, add one-third of flour mixture, mix until just combined. Add half the buttermilk, mix. Repeat with another third flour, remaining buttermilk, then final third flour. Stop mixing when flour disappears.
  6. Fold in diced apples gently with a rubber spatula until evenly distributed.
  7. Divide batter evenly among prepared pans. Bake 22-28 minutes, rotating halfway, until toothpick comes out clean. Cool in pans 10 minutes, then invert onto wire rack, remove parchment, and cool completely (about 1-1.5 hours).
  8. For caramel: Place 1 cup sugar in a light-colored saucepan over medium heat. Stir constantly until sugar melts and turns deep amber (6-8 minutes). Remove from heat. Add butter cubes one at a time, whisking constantly. Slowly pour in heavy cream while whisking. Stir in vanilla and salt. Cool 10 minutes.
  9. For frosting: Beat cream cheese and butter until smooth. Add vanilla and salt. Gradually add powdered sugar, beating until light and fluffy.
  10. Assemble: Place one cake layer on plate. Spread with frosting, drizzle with caramel. Repeat with second layer. Top with third layer. Apply thin crumb coat, refrigerate 15 minutes. Apply final frosting layer. Drizzle remaining caramel on top, letting it drip down sides. Garnish with pecans and apple slices if desired.

Notes

Room temperature ingredients are crucial for proper emulsification. Watch caramel closely to avoid burning. Level cake layers with a serrated knife for even stacking. Toast pecans for best flavor. Cake layers can be made a day ahead and stored wrapped at room temperature.

Nutrition

Keywords: spiced caramel apple layer cake, apple cake, caramel cake, fall dessert, cream cheese frosting, apple layer cake

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