Caramel Apple Cake – a heavenly dessert, featuring moist apple-spiced layers, a swirls of a salted caramel sauce, and creamy cream cheese frosting.
While making this Caramel Apple Cake, I knew that I wanted the it be in sheet form to make it an easy serving! This cake has a spice apple layer, with applesauce and apple cider, a tangy sweet cream cheese frosting, and then a salted caramel swirls. When I took my first bite of this cake, it was a soft and melt in your mouth vibe that I was totally here for!
For more recipes like this one;
- The Best Apple Cheesecake Cookies
- Caramel Apple Upside Down Cake
- The Best Fall Inspired Apple Crumb Cookies
Why you should make this Caramel Apple Cake?
Next, I am not one to beg and beg, but I think I need to beg because this cake is just that good!
- Perfect Size: This sheet cake is the ideal size for gatherings, ensuring there’s plenty to go around without the hassle of stacking a layered cake
- No Decorating Needed: With its charming rustic appearance and salted caramel swirls, this cake has no decorating skills, making it fun and delicious to make!
- The Flavor of Fall: Packed with the warm spices of autumn, the Caramel Apple Cake captures the taste of fall in every delicious bite!
Grocery store check list
I have provided som key ingredients for the recipe that you might not have on hand. For a full list of ingredients, check out the recipe card below!
Corn Syrup – This I used in the caramel sauce. Which if you want to save time, you can use my favorite brand of caramel, stonewall
Brown Sugar – I use light brown, but dark brown would be just as good!
Vegetable Oil – this is used in the cake, and is what makes it taste so good. If you don’t have it, you can always use a neutral flavored oil.
Eggs – pulls these out a couple hours before baking to get them to room temperature.
Unsweetened Applesauce – Make sure this is unsweetened! This is important because this is what will make your cake taste like apple.
Apple Cider – Make sure to get apple cider and not juice, the cider has a stronger apple flavor in it!
Cream Cheese – make sure this is room temp to prevent chunks in the frosting.
Helpful tips – Caramel Apple Cake
Moreover, when making the batter, the caramel, and the cream cheese you can often find yourself not knowing some steps, here are some important steps for you! For a list of full instructions, the recipe card below will have all!
- Prepare Your Pan: Use a 9×13-inch metal pan and line it with parchment paper for easy removal and cleanup.
- Room Temperature Ingredients: Ensure that eggs, applesauce, and cream cheese are at room temperature for better mixing and a smoother batter.
- Sift the Powdered Sugar: When making the cream cheese frosting, sift the powdered sugar to avoid lumps for a silky-smooth consistency.
- Don’t Overmix: When combining wet and dry ingredients, mix just until they’re incorporated. Overmixing can lead to a dense cake.
- Even Batter Distribution: After pouring the batter into the pan, use a spoon to even it out, ensuring the cake bakes uniformly.
- Toothpick Test: Use the toothpick test to check for doneness; a few moist crumbs on the toothpick mean the cake is ready.
- Cool Completely: Let the cake cool in the pan before removing it to maintain its shape and texture.
- Careful with Caramel: When making the caramel sauce, avoid stirring once it starts boiling to prevent crystallization.
- Swirl the Caramel: After adding caramel to the frosted cake, use a knife to create decorative swirls for an appealing presentation.
- Serve at Room Temperature: Allow the cake to come to room temperature before serving to enjoy the best flavor and texture.
What’s in my kitchen?
Ever wondered what was in my kitchen? Let me help you set yourself up for success!! Below I have listed everything that I used in my kitchen to make this Caramel Apple Cake
- 9×13-inch Metal Baking Pan: This is the ideal size for the sheet cake.
- Parchment Paper: For lining the baking pan, making it easier to remove the cake.
- Mixing Bowls: You’ll need several mixing bowls for various steps in the recipe.
- Electric Mixer: A stand mixer or hand mixer is handy for beating and mixing ingredients effectively.
- Measuring Cups and Spoons: For accurately measuring both dry and liquid ingredients.
- Medium-Sized Saucepan: For making the caramel sauce.
- Rubber Spatula or Wooden Spoon: For stirring and mixing ingredients.
- Offset Spatula: To frost the cake and create caramel swirls.
Frequently asked questions – Caramel Apple Cake
Is it okay to use store-bought caramel sauce instead of making it from scratch?
Absolutely, using store-bought caramel sauce is a time-saving option and will still yield a delicious cake.
Can I make the cake ahead of time?
Yes, you can make the cake a day in advance and store it in an airtight container. Add the caramel and frosting just before serving.
What should I do if my caramel crystallizes or turns grainy?
If your caramel crystallizes, try adding a bit of water and gently reheating it to dissolve the sugar crystals.
How do I prevent the cake from sticking to the pan?
Use parchment paper and non-stick spray as directed in the recipe to ensure easy removal.
Storing and Freezing
Finally, to store the Caramel Apple Cake, ensure it’s at room temperature if consumed within a day or two, sealing it in an airtight container or wrapping it with plastic wrap. For longer storage or if it has cream cheese frosting, refrigerate it in an airtight container, bringing it to room temperature before serving for optimal taste and texture.
Freezing – Caramel Apple Cake
Lastly, to freeze a frosted Caramel Apple Cake, first, flash freeze it until the frosting is firm. Then, wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container, label it with the date, and freeze for up to three months. Thaw the cake in the refrigerator overnight before serving to maintain the frosting’s texture.
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Lisa says
Hi, this looks so very good!! Can you half the recipe for an 8×8 square pan? Thank you in advance!
Molly Murphy says
Yes! That would totally work. You’ll have to adjust the baking time! Check at 40 minutes with a toothpick!
Chelci says
I love this cake so much!! It is so moist and flavorful! I even braved making the caramel from scratch and it turned out perfectly! And is so delicious! This will be a year round cake for me. 🙂
Molly Murphy says
Thank you so much!