This caramel apple cake recipe is a winning combo of caramelized apples, moist sponge cake, and dulce de leche cream. Perfect for your fall dessert rotation!
Apples, caramel and a moist cake is a winning combination. Generous amounts of cream in between cake layers, caramelized apples in each bite, is making my mouth water. Letting the cake soak overnight will only make it better; so hang on to the next day, if you can, to have a slice.
Since I live in the apple state, we have an ever-ending abundance of them. How do you like to use apples?
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Recipe
This caramel apple cake is going to become one of your favorite cake recipes for fall. The perfect combo of dulce de leche and spiced apples!
Ingredients
Apple Filling
- 4 medium apples
- 1/2 cup brown sugar
- 1 tbsp unsalted butter
- 1/2 cup apple juice
Caramel Cake Cream
- 8 oz softened cream cheese
- 1/2 cup softened unsalted butter
- 12 oz dulce de leche
- 2 cups cold heavy whipping cream
Instructions
- Prepare a sponge cake according to recipe instructions.
Apple Filling
- Peel and slice each apple into about 10 evenly sized pieces. Slice the cake into three even layers.
- In a skillet over medium heat, cook the apples alongside the apple juice, brown sugar, and a tablespoon of butter. Keep stirring the mixture periodically until all the sugar dissolves and turns into a syrup.
- Excluding the very top layer, spread the apple mixture over the top of the other two cake layers. Set them aside to give the juice time to absorb and soak.
Caramel Cake Cream
- Using an electric mixer, beat the softened butter, softened cream cheese, and dulce de leche together until smooth. Next, add the heavy whipping cream and beat until you get stiff peaks. Be extra careful not to overmix the cream once you add the whipping cream, as it will turn into butter.
- Apply a generous amount of cream to the bottom cake layer and cover it with the other cake layer. Apply cream to the second layer and place the top layer on. Frost the outside of the cake with the remaining cake cream.
- Decorate the cake as you wish. Fresh apples and chopped walnuts work great. Refrigerate the cake overnight to allow the juice to soak even more. Slice and enjoy!
Nutrition Facts
Caramel Apple Cake
Amount Per Serving
Calories 552 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 20g100%
Cholesterol 176mg59%
Sodium 209mg9%
Potassium 285mg8%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 45g50%
Protein 8g16%
Vitamin A 1310IU26%
Vitamin C 3.9mg5%
Calcium 150mg15%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Could this batter be used as a batter for an apple upside down cake using your apple mixture on the bottom of the pan & then add the batter then bake? When done, flip it onto a plate & maybe sprinkle with powdered sugar or drizzle with a caramel sauce. Would love to hear what you think. Thank you, Vicky P.
I think that would work, sounds very creative. The only worry I would have is that this dough is very light and may collapse a bit. So chopping up apples may help. It will be similar to sharlotka recipe.
awesome and Delicious cake! thank you so much! turned out very moist and flavorful! i replaced the walnuts with hazelnuts and i also sprayed the apple juice/sugar mixture onto the cake layers. again, thanks so much!
Oh my goodness! Double yum.. I love hazelnuts. Thanks for sharing your tips, I will have to try your version.
dulce de leche is it just cooked condensed milk?
Yes 🙂
What size baking pan did you use?
It's a 9 inch baking pan but 11 inch would work also
This looks absolutely amazing and beautiful! 🙂 I cannot wait to make this incredible cake! 🙂
Hi Lena, thank you! This cake is seriously amazing, hope you guys love it! keep me posted or tag me on Instagram when you make it.
looks yummy a must try this weekend
Hey, hope you love the cake just as much as we did.