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A moist and tender spiced apple cake layered with luscious caramel cinnamon buttercream, capturing the warm flavors of fall with cinnamon, nutmeg, cloves, and fresh apples.

Ingredients

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  • 2 1/2 cups All-Purpose Flour, plus 1 tbsp for apples
  • 2 1/2 tsp Baking Powder
  • 3/4 tsp Salt
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Ginger
  • 1/2 cup Unsalted Butter, softened
  • 1/2 cup Vegetable Oil
  • 1 cup Granulated Sugar
  • 1/2 cup Applesauce
  • 3 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 1/2 cup Milk
  • 1 1/2 cups Chopped Apples, peeled and patted dry if wet
  • 3/4 cup Unsalted Butter, softened (for buttercream)
  • 1/4 cup Caramel Sauce (plus extra for drizzling)
  • 1 tsp Ground Cinnamon (for buttercream)
  • 3 1/2 cups Powdered Sugar

Instructions

  1. Bring butter and eggs to room temperature.
  2. Preheat oven to 350°F (175°C) and grease and line four 8-inch round cake pans with parchment paper.
  3. Measure ingredients accurately.
  4. Whisk together all-purpose flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl; set aside.
  5. If apples look wet, pat them dry, then chop and toss with 1 tablespoon flour.
  6. In a large bowl beat softened butter, vegetable oil, applesauce, and granulated sugar until smooth and creamy.
  7. Add eggs one at a time and vanilla extract, mixing until well combined.
  8. Alternately add the dry mixture and milk to the wet ingredients, beginning and ending with the dry mixture, and mix just until combined.
  9. Gently fold the chopped apples into the batter without overmixing.
  10. Divide the batter evenly among the prepared pans.
  11. Bake the layers 20–25 minutes or until a toothpick inserted in the centers comes out clean or with a few moist crumbs.
  12. Cool the cakes completely.
  13. To make the buttercream, beat softened butter, vanilla extract, caramel sauce, and cinnamon until creamy and smooth.
  14. Gradually mix in powdered sugar until the buttercream is thick and spreadable.
  15. Level the cooled cake layers with a serrated knife.
  16. Stack the layers, spreading a generous layer of buttercream between each layer.
  17. Spread a thin crumb coat of buttercream over the entire cake with an icing spatula.
  18. Chill the cake in the freezer for at least 15 minutes to set the crumb coat.
  19. Finish frosting the cake with the remaining buttercream and smooth the surface.
  20. Optionally drizzle extra caramel over the top and garnish with fresh apple slices.

Notes

Use firm apples like Honeycrisp, Gala, Fuji, or Granny Smith for best texture and flavor., Swapping some granulated sugar for brown sugar enhances the caramel flavor., Add toasted pecans or walnuts for crunch., Try pears instead of apples for a softer fruit variation., Cream cheese frosting can be used instead of caramel buttercream for a tangier taste., Salted caramel can be made by stirring 1/2 tsp flaky sea salt into the caramel sauce before mixing into the buttercream., You can bake in two 9-inch pans for 25–30 minutes or as cupcakes for 18–22 minutes; monitor doneness with a toothpick., Use a 1:1 gluten-free flour blend with xanthan gum for gluten-free version, noting slight texture changes., Store frosted cake at room temperature up to 48 hours in a covered container or refrigerate for 4–5 days., Freeze unfrosted layers wrapped tightly up to 3 months, frosted cake for up to 1 month; thaw in fridge before use.

Nutrition

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