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Caramel Apple Spice Cake – A Cozy Fall Favorite

Caramel Apple Spice Cake with caramel drizzle and apple slices
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Bake up a slice of autumn bliss with this homemade caramel apple spice cake! It’s full of cozy fall vibes thanks to the magic trio of cinnamon, nutmeg, and cloves, paired with sweet apples and rich caramel buttercream.

Ingredients

Scale

For the apple spice cake:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1/2 cup applesauce
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 3 cups chopped apples

For the caramel buttercream:

  • 2 cups unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1/2 cup caramel sauce
  • 2 teaspoons cinnamon
  • 3 cups powdered sugar

Decoration:

  • Extra caramel for dripping
  • Apple slices

Instructions

1. Preheat your oven to 350°F (175°C). Grease four 8-inch round cake pans and set them aside.

2. In a medium mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.

3. In a large mixing bowl, beat together softened butter, vegetable oil, applesauce, and granulated sugar until smooth.

4. Add the eggs and vanilla extract, and mix until well combined.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until fully incorporated.

6. Fold in the chopped apples gently.

7. Divide the batter evenly among the four prepared cake pans.

8. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cakes cool completely before assembling.

10. To make the buttercream, beat softened butter, vanilla extract, caramel sauce, and cinnamon until creamy.

11. Gradually beat in powdered sugar until fully combined and fluffy.

12. Level the cooled cakes with a serrated knife to create flat surfaces.

13. Stack the cakes, spreading buttercream between each layer.

14. Spread a thin crumb coat around the outside of the cake and freeze for at least 15 minutes to set.

15. Frost the entire cake with the remaining buttercream.

16. Decorate with a caramel drip and apple slices if desired.

17. Slice and serve!

Notes

This recipe works best with crisp apples like Honeycrisp or Fuji. The buttercream and cake layers can be made ahead and stored separately until ready to assemble. Freeze the cake layers tightly wrapped for up to a month. Be sure to let them come to room temperature before frosting.

Find it online: https://cookingwithramsay.com/caramel-apple-spice-cake/