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Caramel Apple Cake

Caramel apple cake with tender diced-apple layers and a smooth caramel cream cheese frosting. Baked in two round pans, then frosted between layers and drizzled with extra caramel for a glossy finish.
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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: 410
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
  • 1 caramel extra caramel for drizzling

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

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

Notes

For clean layer stacking, cool the cakes fully to prevent the caramel cream cheese frosting from softening or sliding; store covered in the refrigerator up to 4 days. Freezing: freeze unfrosted layers up to 2 months, then thaw and frost. For a lighter option, swap half the butter in the cake for an equal amount of neutral oil for a softer crumb (texture still holds).