Fall’s Best Caramel Apple Cake

Caramel Apple Cake – a heavenly dessert, featuring moist apple-spiced layers, a swirls of a salted caramel sauce, and creamy cream cheese frosting.

While making this Caramel Apple Cake, I knew that I wanted the it be in sheet form to make it an easy serving! This cake has a spice apple layer, with applesauce and apple cider, a tangy sweet cream cheese frosting, and then a salted caramel swirls. When I took my first bite of this cake, it was a soft and melt in your mouth vibe that I was totally here for! 

For more recipes like this one;

• The Best Apple Cheesecake Cookies
• Caramel Apple Upside Down Cake 
• The Best Fall Inspired Apple Crumb Cookies

Why you should make this Caramel Apple Cake?

Next, I am not one to beg and beg, but I think I need to beg because this cake is just that good! 

• Perfect Size: This sheet cake is the ideal size for gatherings, ensuring there’s plenty to go around without the hassle of stacking a layered cake
• No Decorating Needed: With its charming rustic appearance and salted caramel swirls, this cake has no decorating skills, making it fun and delicious to make! 
• The Flavor of Fall: Packed with the warm spices of autumn, the Caramel Apple Cake captures the taste of fall in every delicious bite!

Grocery store check list 

I have provided som key ingredients for the recipe that you might not have on hand. For a full list of ingredients, check out the recipe card below! 

Corn Syrup – This I used in the caramel sauce. Which if you want to save time, you can use my favorite brand of caramel, stonewall

Brown Sugar – I use light brown, but dark brown would be just as good! 

Vegetable Oil – this is used in the cake, and is what makes it taste so good. If you don’t have it, you can always use a neutral  flavored oil. 

Eggs – pulls these out a couple hours before baking to get them to room temperature. 

Unsweetened Applesauce – Make sure this is unsweetened! This is important because this is what will make your cake taste like apple.

Apple Cider – Make sure to get apple cider and not juice, the cider has a stronger apple flavor in it! 

Cream Cheese – make sure this is room temp to prevent chunks in the frosting.

Helpful tips – Caramel Apple Cake

Moreover, when making the batter, the caramel, and the cream cheese you can often find yourself not knowing some steps, here are some important steps for you! For a list of full instructions, the recipe card below will have all! 

• Prepare Your Pan: Use a 9×13-inch metal pan and line it with parchment paper for easy removal and cleanup.
• Room Temperature Ingredients: Ensure that eggs, applesauce, and cream cheese are at room temperature for better mixing and a smoother batter.
• Sift the Powdered Sugar: When making the cream cheese frosting, sift the powdered sugar to avoid lumps for a silky-smooth consistency.
• Don’t Overmix: When combining wet and dry ingredients, mix just until they’re incorporated. Overmixing can lead to a dense cake.
• Even Batter Distribution: After pouring the batter into the pan, use a spoon to even it out, ensuring the cake bakes uniformly.
• Toothpick Test: Use the toothpick test to check for doneness; a few moist crumbs on the toothpick mean the cake is ready.
• Cool Completely: Let the cake cool in the pan before removing it to maintain its shape and texture.
• Careful with Caramel: When making the caramel sauce, avoid stirring once it starts boiling to prevent crystallization.
• Swirl the Caramel: After adding caramel to the frosted cake, use a knife to create decorative swirls for an appealing presentation.
• Serve at Room Temperature: Allow the cake to come to room temperature before serving to enjoy the best flavor and texture.

What’s in my kitchen?

Ever wondered what was in my kitchen? Let me help you set yourself up for success!! Below I have listed everything that I used in my kitchen to make this Caramel Apple Cake 

• 9×13-inch Metal Baking Pan: This is the ideal size for the sheet cake.
• Parchment Paper: For lining the baking pan, making it easier to remove the cake.
• Mixing Bowls: You’ll need several mixing bowls for various steps in the recipe.
• Electric Mixer: A stand mixer or hand mixer is handy for beating and mixing ingredients effectively.
• Measuring Cups and Spoons: For accurately measuring both dry and liquid ingredients.
• Medium-Sized Saucepan: For making the caramel sauce.
• Rubber Spatula or Wooden Spoon: For stirring and mixing ingredients.
• Offset Spatula: To frost the cake and create caramel swirls.

Frequently asked questions – Caramel Apple Cake

Is it okay to use store-bought caramel sauce instead of making it from scratch?

Absolutely, using store-bought caramel sauce is a time-saving option and will still yield a delicious cake.

Can I make the cake ahead of time?

Yes, you can make the cake a day in advance and store it in an airtight container. Add the caramel and frosting just before serving.

What should I do if my caramel crystallizes or turns grainy?

If your caramel crystallizes, try adding a bit of water and gently reheating it to dissolve the sugar crystals.

How do I prevent the cake from sticking to the pan?

Use parchment paper and non-stick spray as directed in the recipe to ensure easy removal.

Storing and Freezing 

Finally, to store the Caramel Apple Cake, ensure it’s at room temperature if consumed within a day or two, sealing it in an airtight container or wrapping it with plastic wrap. For longer storage or if it has cream cheese frosting, refrigerate it in an airtight container, bringing it to room temperature before serving for optimal taste and texture.

Freezing – Caramel Apple Cake

Lastly, to freeze a frosted Caramel Apple Cake, first, flash freeze it until the frosting is firm. Then, wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container, label it with the date, and freeze for up to three months. Thaw the cake in the refrigerator overnight before serving to maintain the frosting’s texture.

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Recipe

Caramel Apple Cake

Molly Murphy

A heavenly dessert, featuring moist apple-spiced layers, a swirls of a salted caramel sauce, and creamy cream cheese frosting.

5 from 5 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 24 Squares

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Cake:

• 1 cup granulated sugar
• 1 cup brown sugar packed
• 1 cup vegetable oil
• 4 eggs at room temperature
• 1 cup unsweetened applesauce at room temperature
• 1 cup apple cider at room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon salt
• 1 tablespoon baking powder

For the Caramel Sauce:

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 3 tablespoons butter

For the Cream Cheese Frosting:

• 1 cup unsalted butter room temperature
• 6 ounces cream cheese room temperature
• 4 cups powdered sugar measured and then sifted
• ¼ cup heavy whipping cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

For the Apple Cake:

• Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Spray a 9×13 metal pan with non-stick spray, line the bottom with parchment paper, and spray again. Use metal binder clips to secure the parchment paper, ensuring they are metal and not plastic. Set aside.
• In a medium-sized mixing bowl, whisk together the flour, cinnamon, nutmeg, salt, and baking powder. Set this dry mixture aside.
• In a stand mixer fitted with the whisk attachment, combine the granulated sugar, brown sugar, and vegetable oil. Whisk on medium speed for 2 minutes.
• Add the eggs to the sugar mixture and continue to mix on medium speed for an additional 2 minutes. Incorporate the vanilla extract and applesauce on low speed just until combined.
• Gradually, with the mixer on low speed, add ⅓ of the dry flour mixture. Then add half of the apple cider. Mix until nearly combined, and then add another ⅓ of the dry flour mixture and the remaining apple cider. Finally, add the last ⅓ of the flour mixture and mix until no visible streaks of flour remain.
• Evenly distribute the batter into the prepared cake pan. Use the back of a spoon to smooth out the batter for even baking.
• Bake for 50-55 minutes. To check for doneness, insert a toothpick into the cake; it’s done when it comes out with just a few moist crumbs on it.
• Allow the cake to cool completely in the pan. Menwhile, prepare the caramel sauce.

For the Caramel Sauce:

• In a medium-sized saucepan, combine water, granulated sugar, and corn syrup. Gently mix together before turning on the heat!
• Over medium heat, bring the sugar mixture to a boil. Initially, bubbles will be fast and small, but as it caramelizes, they will slow down and become larger. Do not stir during this process, as it may cause crystallization.
• Let the mixture boil until it turns golden brown. This may take a few minutes, so keep a close eye on it to avoid burning.
• Heat the cream in the microwave for 1 minute.
• Once the caramel achieves a golden brown color, remove it from heat and add the warm cream. Stir until the caramel and cream are thoroughly combined.
• Transfer the caramel mixture to a separate bowl, then add vanilla, salt, and butter. Let it sit until the butter melts, and then stir until well incorporated.

For the Cream Cheese Frosting:

• In the bowl of an electric mixer, combine the room-temperature butter and cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl, then beat for an additional 2 minutes.
• On low speed, add the sifted powdered sugar, followed by the cream, vanilla extract, and a pinch of salt. Beat on low until fully combined. Scrape down the sides of the bowl.
• Increase the mixer speed to medium-high and beat for about 3 to 5 minutes.
• Use a rubber spatula or a wooden spoon to remove any air pockets by hand for a smooth consistency.

Assembly:

• You can leave the cake in the pan. Once it’s completely cool, frost the cake with the cream cheese frosting.
• Add dollops of caramel sauce to the frosted cake (you’ll only need about half of the caramel; serve the remaining half on the side with each slice).
• Swirl the caramel into the cream cheese buttercream.
• Serve the cake at room temperature.

Keyword Cake, sheetcake, apple,caramel caramel apple

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