Moist Apple Cake with Caramel Frosting
Say hello to apple season with this moist and soft apple cake with caramel cream cheese frosting! This spice cake is filled with grated apples and buttermilk, keeping it extra moist and tender. The cake is filled with homemade salted caramel sauce and then covered in the best caramel cream cheese frosting. This simple apple cake is one you'll make over and over every fall!
Servings: 12 slices
Calories: 581kcal
Ingredients
Apple Cake
- ⅓ cup unsalted butter room temperature
- ¼ cup neutral oil
- 1 cup + 2 tablespoons granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1½ teaspoons kosher salt
- 2¼ cups all-purpose flour
- ½ cup + 1 tablespoon buttermilk room temperature
- 2 ½ cups apple grated
Caramel Cream Cheese Frosting
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 cup heavy cream cold
- 1 ½ cups cream cheese cold
- ¾ cup caramel sauce
Instructions
- Preheat the oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and oil. Beat on medium-high for 3-5 minutes, until light and fluffy.⅓ cup unsalted butter, ¼ cup neutral oil, 1 cup + 2 tablespoons granulated sugar, ½ cup packed light brown sugar
- Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla.4 large eggs, 2 teaspoons vanilla extract
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, 2 teaspoons baking powder, ¼ teaspoon baking soda, 2¼ cups all-purpose flour, 1½ teaspoons kosher salt
- With the mixer on low, add third of the dry ingredients, followed by half of the buttermilk, repeat once more and finish with the remaining dry ingredients. Mix just until combined.½ cup + 1 tablespoon buttermilk
- Grate the apples on the largest hole on your box grated. Measure them out, then wring out excess moisture with a paper towel. Fold in the grated apples by hand using a rubber spatula.2 ½ cups apple
- Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely before frosting.
- In a stand mixer with the whisk attachment, or a large bowl with a handheld mixer, whisk the heavy cream, salt, sugar and vanilla on medium-low for 2 minutes. The sugar needs to have completely dissolved.⅔ cup granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon kosher salt, 1 cup heavy cream
- Increase the speed to high and whisk for 2 minutes, until it looks very thick like Greek yogurt.
- While the mixer is running on a low speed, add the cream cheese a tablespoon at a time. Turn off the mixer, and scrape the entire bowl to make sure no cream cheese is left on the side. Add ½ cup of caramel sauce (the remaining caramel will be used to fill the cake!) Turn the speed to high, and whip for 3 minutes until smooth.1 ½ cups cream cheese , 0.5 cup caramel sauce
- Place one cake layer down on your cake plate. Spread some of the cream cheese frosting on top to make a thin layer. Fill a piping bag with frosting and pipe a 'dam' around the edge of the cake - this will stop the caramel from leaking out! Spread the remaining ¼ cup of caramel on top.0.25 cup caramel sauce
- Place the second cake layer on top. Cover with the remaining frosting and enjoy!
Notes
Apples: I've tested this recipe with Braeburn apples. You do not need to peel them beforehand.
Neutral Oil: Use a neutral oil like sunflower oil, vegetable oil, or canola oil. We want something without a lot of taste or smell!
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I am using Diamond Crystal kosher salt and not Morton Salt, which is far too salty for this recipe.
Salted Caramel Sauce: I'm using homemade salted caramel sauce that I made the day before, but you could use store-bought caramel sauce.
Storage: Keep in an airtight container in the fridge for up to 3-4 days.
Nutrition
Calories: 581kcal | Carbohydrates: 75g | Protein: 8g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 663mg | Potassium: 175mg | Fiber: 1g | Sugar: 55g | Vitamin A: 966IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 2mg
