Print

Print Recipe

A cozy layered cake featuring tart Granny Smith apples, caramel drizzles, and cinnamon buttercream frosting — perfect for Fall.

Ingredients

Scale
  • 2/3 cup (135 g) brown sugar
  • 2 teaspoons cinnamon
  • 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
  • 1.5 cups (300 g) granulated sugar
  • 2 large eggs, at room temperature
  • 3 teaspoons vanilla extract
  • 3 cups (375 g) all-purpose flour
  • 3 teaspoons baking powder
  • 1 cup (245 g) whole milk, room temperature
  • 2 medium Granny Smith apples, peeled, cored, and finely chopped
  • 1/4 cup (1/2 stick / 57 g) unsalted butter, softened
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 cup (125 g) confectioners’ sugar
  • 1 to 2 tablespoons heavy whipping cream
  • caramel sauce, for drizzling

Instructions

  1. Soften the butter and bring eggs and milk to room temperature; peel, core, and finely chop the Granny Smith apples.
  2. Preheat oven to 350°F (175°C) and grease or line two 8-inch round cake pans with parchment.
  3. Mix the brown sugar and cinnamon together in a small bowl and set aside.
  4. In a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed until smooth and fluffy, about 1 to 2 minutes.
  5. Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
  6. Whisk the flour and baking powder together in a separate bowl.
  7. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and stir by hand until the batter is just smooth.
  8. Fold the chopped apples into the batter gently until evenly distributed.
  9. Divide and layer the batter into the prepared pans: pour about 1½ cups batter into a pan, sprinkle a quarter of the apples and a quarter of the cinnamon-sugar mixture, press gently, add another 1½ cups batter, and top with another quarter of the apples and cinnamon-sugar; repeat for the second pan.
  10. Bake the cakes 25 to 35 minutes, testing with a toothpick starting at 25 minutes; remove when a toothpick comes out with a few moist crumbs.
  11. Cool the cake layers completely in their pans before removing or assembling.
  12. For the cinnamon buttercream, add softened butter, vanilla, cinnamon, confectioners’ sugar, and 1 tablespoon heavy cream to a mixer bowl.
  13. Mix the buttercream on low to combine, then beat on high for 1 to 2 minutes until light and fluffy; add additional heavy cream a little at a time if needed to reach a soft, spreadable consistency.
  14. Place one cooled cake layer on a serving plate, drizzle about 3 tablespoons caramel sauce evenly over the top and let it soak for 1 to 2 minutes.
  15. Spread about 1 cup of the cinnamon buttercream evenly over the caramel-topped layer, pushing the frosting out to the edges.
  16. Top with the second cake layer and drizzle more caramel over the top, allowing some caramel to drip down the sides.

Notes

Use Granny Smith apples for tartness and firm texture; sweeter apples (Honeycrisp, Gala, Fuji) can substitute but may affect texture., Store-bought caramel sauce can be used if homemade is unavailable; ensure it is pourable and slightly cooled., Avoid overbaking to keep cake moist; test doneness starting at 25 minutes bake time., Cake layers can be baked a day ahead and stored tightly wrapped in the fridge; assemble before serving., Leftovers keep well in the fridge for up to 3 days, covered., Freeze unfrosted cake layers wrapped tightly for up to one month; thaw in fridge before frosting and assembly., Optional add-ins include toasted pecans or walnuts, dried cranberries or raisins, or a crumb topping made with brown sugar, cinnamon, butter, and flour., Cupcake variation: bake batter in muffin tins for 18 to 22 minutes; frost and caramel drizzle the same as the cake.

Nutrition

Find it online: https://margorecipes.com/caramel-apple-cake/