Caramel Apple Spice Cake is a cozy, flavor-packed dessert that captures the essence of autumn in every bite. Moist, warmly spiced cake layers are filled with tender chunks of apples and draped in rich, buttery caramel—creating the perfect balance between sweetness and spice. This cake is not just a seasonal treat, but a nostalgic comfort dessert ideal for gatherings, holidays, or simply enjoying with a warm drink on a cool day. With layers of texture and flavor, it combines the soft crumb of spiced cake with the richness of caramel and the juiciness of baked apples, resulting in a dessert that’s both rustic and elegant. Whether served as a casual dessert or dressed up for special occasions, Caramel Apple Spice Cake is a surefire crowd-pleaser that brings warmth and indulgence to any table.
The History of Caramel Apple Spice Cake
Caramel and apples have been a classic pairing for generations, most famously showcased in traditional caramel apples, a popular fall treat at fairs and festivals. The idea of baking apples into cakes dates back centuries, with variations found in European and American cookbooks as early as the 18th century. Apple spice cakes became particularly popular in the American South, where apples were plentiful and spices like cinnamon, nutmeg, and cloves were common pantry staples. The combination of caramel sauce and spice cake emerged more recently, evolving from the popularity of upside-down caramel apple cakes and spiced quick breads. As bakers began layering their favorite fall flavors, the Caramel Apple Spice Cake was born—a decadent, layered take on a classic that has quickly become a fall and holiday staple across modern kitchens.
Ingredients Breakdown
For the Apple Spice Cake:
2½ cups (312g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
¾ cup (170g) unsalted butter, softened
1 cup (200g) brown sugar
½ cup (100g) granulated sugar
3 large eggs
1½ teaspoons vanilla extract
1 cup (240ml) buttermilk
2 cups (240g) peeled and finely chopped apples (Granny Smith or Honeycrisp work best)
For the Caramel Sauce:
1 cup (200g) granulated sugar
6 tablespoons (85g) unsalted butter, room temperature
½ cup (120ml) heavy cream
½ teaspoon sea salt (optional, for salted caramel)
For the Cream Cheese Frosting (optional but recommended):
8 oz (226g) cream cheese, room temperature
½ cup (115g) unsalted butter, room temperature
3 cups (360g) powdered sugar
1 teaspoon vanilla extract
Step-by-Step Recipe:
Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch (or three 6-inch) round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Add the dry ingredients to the creamed mixture in three parts, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined. Gently fold in the chopped apples with a spatula. Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely.
While the cake bakes, prepare the caramel sauce. In a medium saucepan over medium heat, add the granulated sugar and stir occasionally until it melts and turns amber in color. Carefully add the butter and stir until fully melted. Slowly pour in the heavy cream while stirring (the mixture will bubble vigorously), then stir continuously until smooth and thickened slightly, about 2–3 minutes. Stir in salt if using. Remove from heat and let it cool to room temperature.
For the frosting, beat together the cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar and mix until fully incorporated. Stir in the vanilla extract. If the frosting is too soft, refrigerate for 15–20 minutes before assembling.
To assemble the cake, place one cooled cake layer on a serving plate and spread with a layer of cream cheese frosting. Drizzle with caramel sauce before adding the next cake layer. Repeat with the remaining layers. Frost the top and sides of the cake with a thin or thick coat of frosting, as preferred. Drizzle additional caramel sauce over the top of the cake and let it drip down the sides for a dramatic effect. Garnish with thin apple slices, chopped pecans, or a sprinkle of cinnamon if desired. Chill the cake for 20 minutes before slicing for the cleanest cut.
Tips for the Perfect Caramel Apple Spice Cake
Use firm, tart apples like Granny Smith or sweet-tart Honeycrisp to balance the cake’s sweetness and prevent sogginess. Don’t overmix the batter—fold in the apples gently at the end to keep the crumb tender. Make sure all ingredients (especially eggs and buttermilk) are at room temperature for best mixing results. If making homemade caramel, be very careful when adding butter and cream to hot sugar—it can bubble up quickly. For added depth of flavor, use brown butter in the cake or caramel sauce. Chill the cake before frosting for smoother assembly. Use a cake leveler or serrated knife to even out domed layers before stacking. If transporting the cake, refrigerate it beforehand to stabilize the layers.
Variations and Customizations
Add chopped toasted pecans or walnuts to the batter for a nutty crunch. Infuse the caramel sauce with bourbon or spiced rum for an adult twist. Swap cream cheese frosting for cinnamon buttercream or mascarpone frosting. Use applesauce in place of some of the butter for a slightly lighter version. Turn this into a sheet cake or cupcakes for easier serving. Add a layer of sautéed apples between the cake layers for extra apple flavor. Make it gluten-free by substituting a 1:1 gluten-free flour blend. Add dried cranberries or raisins to the batter for a festive touch.
Health Considerations and Nutritional Value
Caramel Apple Spice Cake is rich in flavor—and calories. A typical slice contains about 400–600 calories, depending on frosting and caramel quantity, with a significant amount of sugar and fat from butter, cream, and caramel. For a lighter version, reduce the sugar, use unsweetened applesauce for part of the fat, and skip the frosting or drizzle with just a touch of caramel. Those with dairy allergies can use plant-based butters and non-dairy milk alternatives, though results may vary. Apples add fiber and natural sweetness, but the overall cake should be considered an occasional indulgence rather than a health food. Homemade versions allow you to control ingredient quality and reduce additives found in store-bought desserts.
FAQ
Can I make this cake in advance? Yes, the cake layers can be made 1–2 days ahead and stored wrapped at room temperature. The caramel sauce and frosting can also be made ahead and stored in the fridge.
Which apples are best? Tart, firm varieties like Granny Smith hold their shape and contrast the sweetness of the caramel perfectly.
Can I skip the frosting? Absolutely. The cake is flavorful on its own—just drizzle with caramel and enjoy.
How should I store the cake? Store covered in the fridge for up to 4 days. Bring to room temperature before serving.
Can I freeze the cake? Yes, the unfrosted cake layers can be frozen for up to 2 months. Thaw completely before decorating.
Is this cake overly sweet? The frosting and caramel are sweet, but the spiced cake and tart apples balance it well. Reduce sugar in the batter or frosting if you prefer a less sweet dessert.
Caramel Apple Spice Cake
Ingredients
- Apples:
- 2 cups diced apples heaping, about 2 medium apples
- 1 tablespoon light brown sugar
- 1 teaspoon ground cinnamon
- Apple Spice Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1 cup vegetable oil
- 1/2 cup packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- 150 ml heavy cream at room temperature
- 1/2 cup unsalted butter at room temperature
- Caramel Swiss Meringue Buttercream:
- 3 large egg whites
- 1 cup granulated sugar
- 1 cup unsalted butter cubed and at room temperature
- 1/2 cup caramel
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 6-inch cake pans, then line them with parchment paper. In a medium bowl, whisk together the flour, baking powder, spices, and salt. Set this dry mixture aside. In the bowl of a stand mixer, combine the vegetable oil with both sugars and beat for about 2 minutes until well blended. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. Add the flour mixture in three parts, mixing gently to combine. Fold in the cinnamon-sugar coated apples. Divide the batter evenly among the prepared pans, smoothing the tops. Bake for 45–50 minutes or until a toothpick inserted into the center comes out mostly clean. Let the cakes cool in the pans on a wire rack for 10 minutes, then carefully remove them and cool completely on the rack.
- Caramel:
- In a medium saucepan, combine the granulated sugar and water, stirring just to mix. Do not stir again after this point. Cook over high heat, occasionally rinsing down the sides of the pot with a wet pastry brush to prevent sugar crystals from forming. When the mixture reaches a deep amber color, immediately remove it from heat. Slowly pour in the heavy cream while whisking vigorously—the mixture will bubble and boil intensely. Add the butter, then return the pan to medium heat and bring back to a boil, whisking constantly. Let it cook for 2 minutes until smooth and thickened. Remove from heat and allow the caramel to cool to room temperature. Transfer it to a container and refrigerate until thickened.
- Caramel Swiss Meringue Buttercream:
- Combine the egg whites and granulated sugar in the bowl of a stand mixer and whisk to combine. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture reaches 160°F (71°C) on a candy thermometer and feels smooth and no longer grainy, about 3 minutes. Transfer the bowl back to the mixer and whip on medium-high speed until stiff peaks form and the bowl feels cool to the touch, about 5 to 10 minutes. Switch to the paddle attachment and add the cubed butter gradually, mixing until the frosting is smooth and creamy. Finally, mix in the cooled caramel until fully incorporated and silky.
- Assembly:
- If necessary, level the cake layers with a serrated knife. Place one cake layer on a serving plate or cake stand and spread about 2/3 cup of the caramel buttercream evenly on top. Repeat with the remaining layers. Apply a thin crumb coat of frosting around the outside of the cake and chill for 20 minutes to set. Using a small spoon, drop dollops of caramel around the top edges of the chilled cake, allowing some caramel to drip down the sides. Pour the remaining caramel over the top of the cake and spread evenly with an offset spatula for a smooth finish.