Caramel Apple Cake with Salted Caramel Buttercream

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Salted caramel!    Apple!     Buttercream!      Yes. Yes. And YES!

The cake recipe was created by Liz Horne, the author of the fabulous dessert blog "Sweet Things by Lizzie".  We have to say...this is a winner.  BIG time.  In the event that you do not want to tackle making caramel sauce, use jarred caramel.  Making your own caramel may be difficult for the novice baker, and it isn't worth stressing over when a jarred variety is available at most grocery stores.  We have included the homemade caramel sauce recipe below and promise it is truly delicious!  If you feel very adventurous, you can slice each cake layer in half and make it into a 4-layer cake.  Double the frosting so each layer can have delectable buttercream between layers.  However, you can keep it simple and bake it exactly as written below as a beautiful 2-layer cake.  In any configuration, you will absolutely love it.


    • 3 and 3/4 cups All Purpose flour
    • 1 and 1/2 cups light brown sugar
    • 1 teaspoon baking powder
    • 1 and 1/2 teaspoon baking soda
    • 2 teaspoons cinnamon
    • 3/4 teaspoon salt
    • 1/2 cup canola oil
    • 1 cup fresh shredded apples, (Fuji apples preferred, if available)
    • 3/4 homemade caramel sauce, (you can used jarred caramel)
    • 2 teaspoons best quality vanilla
    • 3 medium eggs at room temperature
    • 1 and 1/2 cups whole buttermilk at room temperature

    Ingredients - Caramel Sauce

          • 1 cup packed light brown sugar
          • 1/2 cup half and half
          • 4 tablespoons unsalted butter
          • 1 tablespoon best quality vanilla

    Ingredients - Caramel Buttercream

          • 4 sticks room temperature unsalted butter
          • 6 to 8 cups confectioners sugar, (based on your taste)
          • 1 tablespoon vanilla
          • 1/2 cup homemade caramel sauce, (or you can use store bought)
          • 3/4 to 1 teaspoon salt
          • 5 tablespoons half and half

    Preparation - Caramel Sauce

      1. In a medium sauce pan, place brown sugar, butter and cream
      2. Whisk constantly over medium low heat for 5-7 minutes
      3. Take off heat and add vanilla
      4. Cool completely before adding to cake and buttercream

      Preparation - Cake

        1. Preheat over to 350 degrees F. ( I use a convection oven and will compensate by turning the temperature down slightly)
        2. Grease and flour 2 – 9″ cake pans and line with parchment paper
        3. In a large bowl, whisk by hand the oil, eggs, sugar, vanilla and buttermilk. Add caramel and stir until combined
        4. Whisk the dry ingredients together in a separate bowl
        5. Gradually add dry ingredient mixture to the wet mixture. Use a wooden spoon or spatula and be very careful not to over mix once you add the dry ingredients
        6. Divide batter evenly among prepared pans
        7. Put pans into pre-heated oven. Set your timer for 15 minutes and rotate the pans in the oven. Bake another 10 minutes and check for doneness by how the cake springs back in the center
        8. Cool the cakes 15 minutes and turn them out onto a wire rack

        Preparation - Salted Caramel Buttercream

          1. Cream together butter, vanilla, caramel and salt until smooth and creamy
          2. Slowly add confectioners sugar and cream alternately. Make sure to scrape down the bowl as you go. Keep adding the confectioners sugar until you have the desired sweetness
          3. Frost the cakes when they are completely cool
          4. Chill, then frost again. Drizzle the leftover caramel over the top of the cake

          Prep time: 30 minutes

          Bake time: 30 minutes

          Recipe and photo reprinted with the permission of Liz Horne

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