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Caramel Apple Cake

Caramel apple cake with moist golden layers made by folding in finely diced apples and baking until set, then frosting with a creamy caramel cream cheese layer. The finished cake is frosted between the layers and topped with a caramel drizzle for a bakery-style look.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the cake:
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp salt
  • 1 lb butter, softened
  • 1.5 cup brown sugar, packed
  • 4 eggs
  • 2 tsp vanilla
  • 1 cup sour cream
  • 2 cup apples, finely diced
For caramel cream cheese frosting:
  • 8 oz cream cheese
  • 0.25 cup butter
  • 0.25 cup caramel sauce
  • 3 cup powdered sugar
  • 1 tsp vanilla
Extra caramel for drizzling
  • 0.25 cup caramel sauce

Equipment

  • 1 sheet pan
  • 2 cast iron skillet

Method
 

Bake the cake layers
  1. Preheat the oven to 350F, then grease two 9-inch round pans so the cake releases cleanly.
  2. Whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  3. Beat butter and brown sugar until very fluffy, then add eggs and vanilla and mix until smooth.
  4. Alternate adding the flour mixture and sour cream to the batter, mixing just until each addition is incorporated.
  5. Fold in the apples so the batter looks speckled with fruit and the apple pieces are evenly distributed.
  6. Divide the batter between the two pans, then bake for 50-55 minutes until a toothpick comes out clean.
  7. Cool the cakes completely so the crumbs set and the frosting won’t melt.
Make frosting and assemble
  1. Beat the cream cheese until smooth, then beat in butter, caramel sauce, powdered sugar, and vanilla until creamy.
  2. Frost between the layers and spread frosting over the top, letting it cover the sides for a smooth finish.
  3. Drizzle extra caramel over the top for visible caramel trails and a glossy finish.

Notes

Pro tip: dice the apples finely so they bake through and stay tender without sinking. Store covered in the refrigerator for up to 4 days; freeze unfrosted cake layers up to 2 months (thaw overnight in the fridge), then frost after thawing. For a lighter option, use reduced-fat cream cheese and reduce the caramel sauce slightly while keeping the frosting thick.