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Caramel Apple Cake

Caramel apple cake with tender spiced layers and a tangy caramel cream cheese frosting. Baked until golden and set, then frosted and finished with a glossy caramel drizzle and an apple fan 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: 520
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
Extra
  • 1 caramel for drizzling

Equipment

  • 2 sheet pan

Method
 

Bake the cake layers
  1. Preheat oven to 350F and grease two 9-inch round pans. This prevents sticking and helps the cakes release cleanly after baking.
  2. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined. The mixture should look uniformly speckled with spices.
  3. Beat butter and brown sugar until very fluffy, then mix in eggs and vanilla. Stop when the batter is lighter in color and smooth.
  4. Alternate adding the flour mixture and sour cream, then fold in the diced apples. Fold until no dry streaks remain and the apples are evenly distributed.
  5. Divide batter between the two pans and bake for 50-55 minutes at 350F. The top should be golden and a toothpick inserted in the center should come out clean.
  6. Cool completely on a rack before frosting. Letting the layers cool prevents the frosting from melting and sliding.
Make and apply caramel cream cheese frosting
  1. Beat cream cheese, butter, caramel sauce, powdered sugar, and vanilla until smooth. The frosting should be thick and spreadable with no lumps.
  2. Frost between layers and over the top with the caramel cream cheese frosting. Spread to the edges so the layers are fully sealed.
  3. Drizzle extra caramel over the top. Finish with visible caramel streaks that pool slightly into the frosting.

Notes

Pro tip: Finely dice the apples so they distribute evenly without sinking. Store covered in the refrigerator up to 4 days. Freeze the unfrosted baked layers up to 2 months; thaw overnight in the fridge and frost once fully cooled. For a lighter option, use reduced-fat cream cheese and keep the butter the same to maintain frosting texture.