Caramel Apple Cake with Salted Buttercream Frosting

This Caramel Apple Cake with Salted Caramel Buttercream turned out light and fluffy, made with oil instead of butter, applesauce, caramel sauce, and a generous handful of chopped apples—this cake truly delivers.

Believe it or not, this indulgent cake began with a simple trip to the produce section. I was buying cauliflower like a responsible adult when I spotted tiny Gala apples, about 2½ inches across. They were adorable and begged to be used as a garnish.

Immediately I pictured them dipped in caramel and perched on top of a caramel apple cake. I bought them without hesitation and went home to make that vision a reality.

Dipping the apples in caramel was quick and easy because I used store-bought soft caramels. To melt them, unwrap the caramels, add a little cream or water, and microwave in short bursts, stirring until smooth. When dipping, the caramel often pools at the base of the apple. To tidy the look, wait until the caramel is just warm, wet your hands, and gently shape the caramel around the apple so it looks neat and even. Refrigerate the caramel apples until needed.

I tested two versions of the cake. The first used apple butter, shredded apples, and a caramel cream cheese frosting, but that version was dense and the frosting turned out runny and overly salty without enough caramel flavor. It wasn’t worthy of my little apples, so I scrapped it.

Version two was a success: a lighter, fluffier cake made with oil instead of butter, plus applesauce, jarred caramel sauce, and a handful of finely diced apples. The texture was tender and moist—delicious even with just a dusting of powdered sugar.

To complement the light cake I used a salted caramel buttercream. This frosting is thick, fudgy, and intensely caramel-flavored with a touch of salt to balance the sweetness. It’s the kind of frosting that tastes almost like candy and pairs perfectly with the apple-forward cake.

If you’re holding out for holiday baking, this is a great last taste of autumn—you still have time to enjoy apple desserts before the gingerbread and peppermint take over. Make this cake for a special gathering or a cozy weekend treat.

More Tasty Dessert Recipes

Salted Caramel Chocolate Mousse Hearts
Mile High Apple Pie
Caramel Cheesecake-Topped Brownies
Apple Cranberry Gouda Puff Pastry Roses
Salted Caramel Milk
Easy Vanilla Ice Cream (No-churn)
Salted Honey Walnut Bars

Caramel Apple Cake with Salted Caramel Buttercream

This caramel apple cake is tender and moist thanks to oil, applesauce, jarred caramel sauce, and diced apple. The salted caramel buttercream is thick and richly flavored, making this cake a standout autumn dessert.

Ingredients

For the cake:

3 3/4 cups all-purpose flour
1 tbsp baking powder
1 1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups packed brown sugar
3/4 cup vegetable or canola oil
3/4 cup unsweetened applesauce (not chunky)
3/4 cup jarred caramel dessert sauce
1 tbsp vanilla extract
3 large eggs, at room temperature
1 1/2 cups buttermilk, at room temperature
1 apple, peeled, cored, and finely diced

For the salted caramel frosting:

3 cups granulated sugar
1 1/2 cups buttermilk
18 oz unsalted butter, divided use (12 oz then 6 oz)
1 tsp baking soda
3/4 tsp salt
3 cups powdered sugar
1 tsp vanilla extract

For the caramel apple decoration:

3–4 mini apples (about 2 1/2 inches in diameter)
7 oz soft caramels
1 1/2 tsp heavy cream or water
Lollipop sticks, wooden skewers, or popsicle sticks

Instructions

To make the cake:

Preheat the oven to 350°F. Line two 9-inch cake pans with parchment and spray well. Use pans at least 2 inches deep.
Whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixer bowl, beat brown sugar and oil on medium until combined. Add applesauce, caramel sauce, and vanilla, then mix. Add eggs one at a time, beating after each.
With the mixer on low, add one-third of the dry ingredients, then half the buttermilk, then half the remaining dry ingredients, then the rest of the buttermilk, and finally the remaining drys. Stop while a few streaks remain, fold with a spatula, then fold in the diced apple.
Divide batter between pans and bake about 40 minutes, until a toothpick comes out clean and the tops spring back. Cool at room temperature, then invert and cool completely. Wrap and freeze for 30 minutes to firm before slicing into layers.
Use a long serrated knife to split each layer into two for four total rounds. Trim domes if needed.
Assemble by spreading about 3/4 cup frosting between each layer. Frost the top and sides with rustic swirls. Top with caramel-covered mini apples.

To make the salted caramel frosting:

In a large, high-sided pot combine granulated sugar, buttermilk, 12 oz butter, and baking soda. Use a pot large enough for the mixture to expand about threefold. Heat over medium-high, stirring until butter melts and sugar dissolves. Bring to a boil and monitor temperature with a candy thermometer.
Cook, stirring occasionally, until the mixture reaches 240°F. It will darken and smell fragrant. Remove from heat and pour into the bowl of a stand mixer fitted with a whisk.
Whip on medium until the caramel cools and thickens, about 6 minutes. Add the remaining 6 oz butter, salt, and vanilla and mix. Add powdered sugar gradually, mixing after each addition. Whip briefly on medium-high until light and fluffy. Use immediately.

To make the caramel apples:

Wash and dry apples thoroughly. Remove stems and insert sticks. Line a baking sheet with foil and spray well.
Unwrap caramels into a microwave-safe bowl with cream or water. Microwave in 30-second intervals, stirring until smooth. Dip apples, letting excess drip back into bowl. Place on the prepared sheet.
If caramel pools at the bottom, wait until barely warm, wet your hands, and shape the caramel for a tidy finish. Store in the refrigerator.

Notes

The frosting between layers will meld into the cake over time, so serve within a few days for best texture. The cake also freezes well. The cake recipe was adapted from a classic source and the frosting is based on a well-known salted caramel buttercream technique.

Nutrition (approximate per serving)