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?
Other Apple Desserts to Try
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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
- Prepare a sponge cake according to recipe instructions.
- 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!