Caramel Apple Cake

Caramel apple cake with moist golden layers, diced apple pieces, and a rich caramel cream cheese frosting. Baked until a toothpick comes out clean, then frosted between layers and finished with a caramel drizzle and apple-fan style presentation.

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Prep Time 30

Cook Time 55

Total Time 1 25

Servings: 12 servings

Course: Dessert

Cuisine: American

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 cup 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

For drizzling

0.25 cup caramel sauce extra caramel for drizzling

Equipment

1 sheet pan
2 Dutch oven

Method

Bake the cake layers

Preheat the oven to 350F and grease two 9-inch round pans.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Beat butter and brown sugar until very fluffy, then beat in the eggs and vanilla.
Alternate adding the flour mixture and sour cream, then fold in the diced apples.
Divide the batter between the pans and bake 50-55 minutes, until a toothpick comes out clean.

Frost and finish

Cool the cakes completely, then beat frosting ingredients until smooth.
Frost between the layers and over the top, then drizzle with extra caramel for finishing.

Notes

For the smoothest frosting, ensure the cakes are fully cooled before assembling; warm cake can soften the caramel cream cheese frosting. Store leftovers covered in the refrigerator up to 4 days. Freeze assembled slices up to 2 months for best texture after thawing in the fridge overnight. For a lower-fat option, use reduced-fat cream cheese and butter substitutes while keeping the caramel sauce amount the same.