Best 3 Caramel Layer Cake With Apple Frosting Recipes

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Indulge in a delightful culinary journey with our irresistible Caramel Layer Cake adorned with a luscious Apple Frosting. This multi-layered masterpiece is a symphony of flavors and textures that will tantalize your taste buds. Each bite reveals a symphony of moist, fluffy cake layers enveloped in a velvety caramel sauce, complemented by a tangy and sweet apple frosting. Discover the secrets behind this delectable dessert as we unveil the step-by-step instructions for crafting the perfect Caramel Layer Cake with Apple Frosting. Along the way, you'll also uncover additional treasures—a collection of equally tempting recipes that explore the versatility of apples in baking. From a classic Apple Pie to a unique Apple Cider Donut Cake, these recipes showcase the endless possibilities of this versatile fruit. Immerse yourself in a world of apple-icious delights and let your taste buds embark on an unforgettable adventure.

Here are our top 3 tried and tested recipes!

APPLE CINNAMON LAYER CAKE WITH GOOEY CARAMEL DRIZZLE



Apple Cinnamon Layer Cake with Gooey Caramel Drizzle image

This impressive cake is filled with the familiar flavors of fall-cinnamon and apples-and it's simply a wonderful way to enjoy them.

Provided by Amanda Rettke

Categories     dessert

Time 2h

Yield One 8-inch cake

Number Of Ingredients 17

Nonstick baking spray
2/3 cup brown sugar
2 teaspoons ground cinnamon
1 cup (2 sticks) butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1 cup milk, at room temperature
2 apples, peeled and finely chopped
1/4 cup (4 tablespoons) unsalted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons ground cinnamon
1/4 teaspoon vanilla extract
1 to 2 tablespoons heavy whipping cream
Caramel, for drizzling (about 6 tablespoons)

Steps:

  • For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment.
  • Mix the brown sugar and cinnamon together in a bowl. Set aside.
  • Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated.
  • Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer.
  • Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth.
  • You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter.
  • Repeat with the remaining cake pan, batter, apples and brown sugar mixture.
  • Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely.
  • For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.)
  • To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately.
  • The cake keeps, covered in the refrigerator, for up to 3 days.

APPLE SKILLET CAKE WITH SALTED CARAMEL FROSTING



Apple Skillet Cake With Salted Caramel Frosting image

This buttery cake is filled with soft, caramel-infused apples and topped with an easy caramel frosting. It's better to err on the side of underbaking the cake slightly, since it makes for a gooier end result.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 19

4 tablespoons/55 grams unsalted butter
2 large baking apples (about 12 ounces/340 grams), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
1/2 cup/110 grams dark brown sugar
1/4 teaspoon fine sea salt
1/2 cup/115 grams unsalted butter (1 stick), at room temperature, plus more for the pan
1 1/3 cup/290 grams dark brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 2/3 cup/215 grams all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup/170 grams unsalted butter (1 1/2 sticks), at room temperature
3 cups/370 grams confectioners' sugar, sifted
7 ounces/205 grams unwrapped soft caramel candies
2 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
Flaky sea salt, as needed, for finishing

Steps:

  • Make the apples: In a 10-inch sautĂ© pan, melt the butter over medium heat. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Let cool to room temperature.
  • Heat the oven to 350 degrees. Grease a 10-inch oven-proof skillet with butter.
  • Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition, and mix to combine. Scrape the bowl well, then beat in the vanilla.
  • In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
  • With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
  • Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set - a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 35 minutes. Let cool completely.
  • Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until light and fluffy, 4 to 5 minutes.
  • Place the caramels in a microwave-safe container. Microwave in 20-second bursts, stirring, until the caramel is warm and fluid. (This mixture will cool quickly, so be sure to do it just before you mix the frosting.) Add the warm (not hot) caramel mixture and mix on medium speed until incorporated. Scrape the bowl well.
  • Add the cream and vanilla and mix to combine. The frosting should be smooth and very soft. Scoop the frosting onto the cooled cake, and spread into an even layer. Garnish with flaky salt just before serving.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 9 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 401 milligrams, Sugar 76 grams, TransFat 1 gram

CARAMEL LAYER CAKE WITH APPLE FROSTING



Caramel Layer Cake With Apple Frosting image

A beautiful old-fashioned double-layer cake that is made (slightly) healthier by the use of whole wheat flour. You can make and frost this a day or two in advance. Simply keep it covered in the refrigerator until ready to serve and the tangy buttermilk and applesauce in the batter will help to keep the cake moist. This recipe is from Whole Foods Market.

Provided by blucoat

Categories     Dessert

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 19

2 cups whole wheat pastry flour
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine salt
1 1/2 cups light brown sugar
3/4 cup canola oil
3/4 cup unsweetened applesauce
3/4 cup dulce de leche (or jarred caramel dessert sauce)
2 teaspoons vanilla extract
3 eggs
1 1/2 cups buttermilk
5 cups about 1 1/4 lbs. confectioners' sugar
1/2 cup butter, softened
1/3 cup apple cider or 1/3 cup apple juice
1/2 teaspoon ground cinnamon
1 pinch fine salt
dried apple, slices (optional)

Steps:

  • For the cake, preheat oven to 350 degrees. Grease and flour two (9-by-2-inch) round cake pans; set aside. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, dulce de leche and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.
  • Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.
  • For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 2/3 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Decorate with dried apple slices, if you like, then set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.

Nutrition Facts : Calories 397.1, Fat 14.1, SaturatedFat 3.9, Cholesterol 40.8, Sodium 289.3, Carbohydrate 65.5, Fiber 1.8, Sugar 47.3, Protein 4.4

Tips:

  • Use fresh, ripe apples: This will ensure the best flavor in your frosting.
  • Peel and core the apples before cooking: This will make them easier to cook and will prevent the skins from getting tough.
  • Cook the apples until they are very soft: This will help them blend smoothly into the frosting.
  • Be patient when making the caramel: It takes time to reach the right consistency. Don't rush it, or you'll end up with a burnt mess.
  • Let the cake cool completely before frosting it: This will prevent the frosting from melting.

Conclusion:

This caramel layer cake with apple frosting is a delicious and impressive dessert. It's perfect for any special occasion, and it's sure to be a hit with everyone who tries it. The cake is moist and fluffy, the caramel is rich and decadent, and the apple frosting is the perfect finishing touch. If you're looking for a special dessert to make, this cake is definitely worth a try.

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