Name: Caramel Apple Cake with Salted Caramel Buttercream Recipe
Prep time: 20 min
Cook time: 45 min
Total time: PT-489287H51M58S
Cuisine: American
Ingredients: 90 g granulated sugar; 1 tbsp water; 25 g butter; 100 g heavy cream; Pinch of salt; 240 g all-purpose flour; 1 1/4 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground allspice; 100 g granulated sugar; 100 g dark brown sugar; 200 g apples, grated; 110 g vegetable oil, room temperature; 2 eggs, room temperature; 140 g sour cream (14-18%), room temperature; 1 tsp vanilla extract; 100 g butter, room temperature; 165 g powdered sugar; 2-3 tsp caramel (prepared salted caramel sauce); 1 tsp vanilla extract

Ingredients

90 g granulated sugar

1 tbsp water

25 g butter

100 g heavy cream

Pinch of salt

240 g all-purpose flour

1 1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground all spice

100 g granulated sugar

100 g dark brown sugar

200 g apples (grated)

110 g vegetable oil (room temperature)

2 eggs (room temperature)

140 g sour cream (14-18% fat, room temperature)

1 tsp vanilla extract

100 g butter (room temperature)

165 g powdered sugar

2-3 tsp caramel

1 tsp vanilla extract

Instructions

Step 1: Prepare the salted caramel. In a medium saucepan, combine 90 g granulated sugar and 1 tbsp water, stirring so all sugar is wet. Flatten the mixture evenly and melt over medium-high heat until golden brown, stirring occasionally for even melting.

Step 2: Reduce heat to medium. Stir in 25 g butter until melted into the caramel. Add 100 g heavy cream gradually, stirring continuously as it bubbles up. Keep stirring until smooth and combined.

Step 3: Turn off heat. Stir in a pinch of salt. Transfer caramel to a shallow bowl and cool in the fridge for 30-60 minutes until it reaches room temperature.

Step 4: Preheat the oven to 170ºC (340ºF) conventional. Line a 22×22 cm square baking pan with parchment paper.

Step 5: Grate 200 g apples and set aside.

Step 6: In a large bowl, sift together 240 g flour, 1 1/4 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp all spice. Stir to combine.

Step 7: In another bowl, whisk 100 g granulated sugar, 100 g dark brown sugar, 110 g vegetable oil, 2 eggs, 140 g sour cream, and 1 tsp vanilla extract until combined.

Step 8: Pour the wet mixture into the dry ingredients, add grated apples, and gently stir until no flour lumps remain.

Step 9: Pour batter into the prepared pan and bake for 40-45 minutes, or until a cake tester inserted comes out clean.

Step 10: After baking, remove cake from pan after 10 minutes and let cool completely on a wire rack.

Step 11: For the caramel buttercream, sift 165 g powdered sugar and set aside.

Step 12: Beat 100 g butter with a mixer on medium-high speed for 4 minutes. Scrape bowl sides and beat 2 more minutes.

Step 13: Add powdered sugar, 1 tsp vanilla extract, and 2-3 tsp caramel in two parts, whipping to fully incorporate each addition.

Step 14: Scrape bowl sides and mix on low speed for 1 final minute.

Step 15: Spread buttercream evenly over the cooled cake. Drizzle extra caramel on top and gently swirl it into the buttercream.

Tips & Variations

Use tart apples like Granny Smith for a nice balance with the caramel sweetness.

For a festive touch, sprinkle chopped walnuts or pecans on top of the buttercream.

If you prefer, substitute heavy cream with full-fat coconut milk for a dairy-free caramel.

Make the caramel a day ahead to save time; store it in the fridge and warm gently before using.

FAQs

Can I use pre-made caramel sauce instead of making salted caramel?

Yes, store-bought caramel sauce can be used as a shortcut, but homemade salted caramel adds a deeper flavor and richness to the cake and buttercream.

What’s the best way to grate apples for this recipe?

Use a box grater or food processor with a grating attachment to finely grate the apples. This helps them blend smoothly into the batter and keeps the cake moist.