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Caramel Apple Cake

Caramel apple cake with moist, spiced golden layers and a creamy caramel cream cheese frosting. Baked in two 9-inch rounds, then frosted and finished with extra caramel drizzle for a glossy top.
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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 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
  • 0.25 cup caramel sauce

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the cake layers
  1. Preheat the oven to 350F, then grease two 9-inch round pans. Set the pans aside so they’re ready for batter.
  2. Whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a mixing bowl. Whisk until the dry spices are evenly distributed.
  3. Beat butter and brown sugar until very fluffy, using a stand mixer. This step should look lighter in color and hold some air.
  4. Add eggs and vanilla to the mixer and beat until smooth and combined. Scrape down the sides as needed so no streaks remain.
  5. Alternate adding the flour mixture and sour cream, mixing just until incorporated. Stop when the batter looks cohesive rather than overmixed.
  6. Fold in the finely diced apples until evenly spread throughout the batter. The batter should show visible apple pieces.
  7. Divide the batter between the two prepared pans. Use a visual cue that the batter level matches in both pans.
  8. Bake at 350F for 50-55 minutes, until a toothpick comes out clean. The tops should look set and lightly golden.
  9. Cool the cakes completely before frosting. The surface should no longer feel warm to the touch.
Make frosting and assemble
  1. Beat the cream cheese and butter until smooth. Mix until no lumps are visible.
  2. Beat in caramel sauce and vanilla until the frosting is caramel-colored and creamy. The texture should be glossy and uniform.
  3. Add the powdered sugar and beat until smooth, thick, and spreadable. Stop when it forms a cohesive frosting that holds soft peaks.
  4. Frost between the cake layers and over the top. Spread to the edges so the cake looks evenly coated.
  5. Drizzle extra caramel over the top for decoration. Let some caramel cascade for a layered look.

Notes

For clean layers, cool the cakes completely before frosting so the caramel cream cheese frosting doesn’t melt or slide. Store covered in the refrigerator for up to 4 days; freeze unfrosted layers up to 2 months (thaw overnight in the fridge, then frost). For a lighter option, use reduced-fat cream cheese and reduce butter by 2 tbsp while keeping frosting thickness with an extra 2-4 tbsp powdered sugar if needed.