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Caramel Apple Cake

Caramel apple cake with moist golden layers and caramel cream cheese frosting. Baked with finely diced apples and finished with a caramel drizzle for a slice-ready, bakery-style look.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp salt
  • 1 cup butter, softened
  • 1.5 cup brown sugar, packed
  • 4 eggs
  • 2 tsp vanilla
  • 1 cup sour cream
  • 2 cup apples, finely diced
For caramel cream cheese frosting
  • 8 oz cream cheese
  • 0.25 cup butter
  • 0.25 cup caramel sauce
  • 3 cup powdered sugar
  • 1 tsp vanilla
Extra caramel for drizzling
  • 0.5 cup caramel sauce

Equipment

  • 2 sheet pan
  • 1 cast iron skillet

Method
 

Bake the apple cake layers
  1. Preheat oven to 350F and grease two 9-inch round pans.
  2. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.
  3. Beat butter and brown sugar until very fluffy, then beat in eggs and vanilla.
  4. Alternate adding the flour mixture and sour cream, then fold in finely diced apples.
  5. Divide batter between the two pans and bake 50-55 minutes, until a toothpick comes out clean.
  6. Cool the cakes completely.
Make the caramel cream cheese frosting and assemble
  1. Beat the cream cheese frosting ingredients until smooth.
  2. Frost between the layers and over the top, then drizzle with extra caramel.

Notes

Pro tip: Finely dice the apples so they distribute evenly and don’t create wet pockets. Store covered in the refrigerator for up to 4 days; bring to room temperature for best texture. Freezing is not recommended for the frosted cake, but you can freeze unfrosted cooled layers for up to 2 months. For a lighter option, use reduced-fat cream cheese and lower-sugar caramel sauce if desired.