This caramel apple cake is a layered spice cake full of apple pie filling. It is also topped with cinnamon caramel frosting and a salted caramel drip. This is the perfect fall cake recipe! It is full of so many spices and the combination of caramel and apple is so delicious.

Split open caramel apple cake on a cake stand.

This apple cinnamon cake is if you took a caramel apple pie and put in cake form! The cake layers are a brown sugar spice cake that is full of apple pie filling with a drizzle of salted caramel. The best part about this cake besides the filling, is the frosting! The frosting has both cinnamon and salted caramel. It is perfect for this cake!
I have tips and tricks and process photos to easily help you make this recipe! If you love caramel apple desserts, you have to try my apple pie cookies.

Slice of caramel apple cake standing on a plate.

Tips for making the cake

Here are my tips, so yours turns out like this recipe! See my post on homemade salted caramel for more tips.

  • Tip 1: Make sure the flour is spooned and leveled into the measuring cup. If you stick the measuring cup straight into the flour, it will compact it. Resulting in a more dry cake.
  • Tip 2: When you make the caramel, make sure to cook for an extra 2 minutes after everything is mixed in. This will keeps the caramel from being too runny.
  • Tip 3: The apple pie filling gets cooked for 5 minutes, you don’t want the filling too soft because it will absorb the moisture from the frosting and caramel.
  • Tip 4: Once the frosting is mixed together. Mix with a baking rubber spatula to make sure it is smooth. Sometimes, as it sits, I will see extra air bubbles.
Wet ingredients in a bowl.
Mix the wet ingredients in a large bowl.
Cake batter in a bowl.
Mix in the dry ingredients until just combined.
Cake layers on a wire rack.
Use a serrated knife to cut the domes of the cakes. This gives them the flattest surface while decorating.
Caramel frosting in a bowl.
Beat the butter on high for 3 minutes to give it a smooth texture.

How to decorate the cake

Caramel frosting on top of cake.
Spread 3/4 cup of frosting on the cake.
Apple pie filling and caramel on top of cake.
Pipe a border of frosting around the edge and add half of the apple filling and drizzle caramel on top.
Decorated cake on a cake stand.
After frosting, add the caramel drip on top. Do this after you freeze the cake for 10 minutes.
Close up of the cake split in half.

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For more apple recipes, try my caramel apple cheesecake bars and apple muffins.

Bite missing from cake on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Split open caramel apple cake on a cake stand.
4.97 from 31 reviews

Caramel Apple Cake

Stephanie Rutherford
This apple cinnamon cake is a layered spice cake. It is full of apple pie filling, drizzle of caramel, and cinnamon caramel frosting. The cake is topped with a caramel drip and a caramel apple.
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Prep Time: 1 hour 30 minutes
Cook Time: 24 minutes
Decorating Time: 1 hour
Total Time: 2 hours 54 minutes
Servings: 16 slices

Ingredients
 
 

Spice Cake

  • 3 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1 1/2 tsp Ground ginger
  • 1 tsp Pumpkin pie spice
  • 1/4 tsp Ground nutmeg
  • 1 cup Oil, canola or vegetable
  • 1 1/4 cup Brown sugar, packed light or dark
  • 1/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature
  • 1/2 cup Sour cream, room temperature
  • 1 cup Buttermilk, room temperature

Salted Caramel

  • 1 cup White granulated sugar
  • 4 TBSP Unsalted butter, room temperature and cubed
  • 1/2 cup Heavy cream
  • 1 tsp Salt
  • 1/2 tsp Pure vanilla extract

Apple Pie Filling

  • 3 Apples, gala
  • 3 TBSP Unsalted butter
  • 1/3 cup Brown sugar, packed light or brown sugar
  • 1 tsp Ground cinnamon
  • 1 TBSP Cornstarch

Cinnamon Caramel Frosting

  • 2 cups Unsalted butter, room temperature
  • 4 cups Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 1 TBSP Salted caramel
  • 1 tsp Ground cinnamon

Instructions
 

Spice Cake

  • Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray.
  • In a medium bowl, sift the flour. Add the baking powder, baking soda, salt, cinnamon, ginger, pumpkin pie spice, and nutmeg. Set aside.
    3 1/2 cups All-purpose flour, 2 tsp Baking powder, 1 tsp Baking soda, 1 tsp Salt, 2 tsp Ground cinnamon, 1 1/2 tsp Ground ginger, 1 tsp Pumpkin pie spice, 1/4 tsp Ground nutmeg
  • In a large bowl, mix the oil, brown sugar, sugar, vanilla, sour cream, eggs, and buttermilk.
    1 cup Oil, 1 1/4 cup Brown sugar, 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 4 Large eggs, 1/2 cup Sour cream
  • Add in the dry ingredients and mix until just combined.
    1 cup Buttermilk
  • Pour the cake batter evenly into the three cake pans. Bake for 20-24 minutes until a toothpick comes out clean.
  • Let the cakes sit in the hot pan for 10 minutes. Transfer the cake to a cooling rack. Cool completely.

Salted Caramel

  • Make sure to make this ahead of time, so the caramel can cool completely. Start by pouring sugar in a medium saucepan over medium heat. Heat the sugar until all the sugar crystals are melted. Use a whisk to mix it.
    1 cup White granulated sugar
  • Let the caramel turn amber in color. This takes less than 30 seconds. Take off the heat immediately.
  • Add in half of the butter and mix until combined. Add in the rest of the butter. Heat the heavy cream in the microwave until warm. Add in half of the cream and mix. Then, finish adding in the cream. Add in the vanilla and salt.
    4 TBSP Unsalted butter, 1/2 cup Heavy cream, 1 tsp Salt, 1/2 tsp Pure vanilla extract
  • Add back to the heat and cook for 2 minutes while it bubbles. This will help thicken the caramel.
  • Pour the caramel in a separate container and cool completely.

Apple Pie Filling

  • Peel and slice the apples. In a medium saucepan over medium heat, melt the butter. Add the apple slices, brown sugar, cinnamon, and cornstarch. Heat until the apples starts to bubble. Heat for 5 minutes until mixture thickens.
    3 Apples, 3 TBSP Unsalted butter, 1/3 cup Brown sugar, 1 tsp Ground cinnamon, 1 TBSP Cornstarch
  • Cool the apple filling completely before using.

Cinnamon Caramel Frosting

  • In a large bowl, sift the powdered sugar. In a separate bowl, using a mixer, beat the butter on high speed for 3 minutes.
    4 cups Powdered sugar, 2 cups Unsalted butter
  • Add in half of the powdered sugar and mix on low until combined. Add in the rest of the powdered sugar and mix.
  • Add in vanilla, salted caramel, and cinnamon. Mix on high speed until creamy.
    1 TBSP Salted caramel, 1 tsp Ground cinnamon, 1 tsp Pure vanilla extract

Assembly

  • Use a serrated knife or a cake leveler to cut the domes off the cakes so they are even.
  • Place the 1st cake layer down. Spread 3/4 cup of frosting over the cake. Pipe a border of frosting around the edge of the cake. Spread half of the apple pie filling in the middle. Drizzle salted caramel on top of the apples.
  • Repeat with the second layer. Place the last cake layer with the bottom of the cake facing up. Pipe frosting in the cracks of the cake. Then, use a cake scrapper to smooth the frosting.
  • Freeze for 15 minutes. Place the frosting in the fridge while the cake freezes. This allows the frosting not be as soft. Then, frost the rest of the cake.
  • Freeze for 10 minutes to set the frosting. Place the caramel in a piping bag. Then, pour little drips of caramel over the cake. Then, pour the rest of the caramel on top.
  • If topping with any decoration. Freeze for 10 minutes before topping.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
I have a separate post about salted caramel on my blog if you are having trouble.
Calories: 664kcal, Carbohydrates: 96g, Protein: 4g, Fat: 44g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 2g, Cholesterol: 119mg, Sodium: 518mg, Potassium: 150mg, Fiber: 2g, Sugar: 42g, Vitamin A: 1416IU, Vitamin C: 2mg, Calcium: 101mg, Iron: 2mg
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