Okay, brace yourself for some amazing fall flavors in this Caramel Apple Cake Recipe!
This is a deliciously moist cake made with Honeycrisp apples covered in a sweet and velvety homemade caramel frosting that you will never forget.
Guess what I did? I made this Caramel Apple Cake with my 10-month son! Yep! I sure did. The night before I made this cake, my son slept through the night and because he is not ready to sleep from 8pm-10am, when he sleeps through the night he wakes up very early. I’m talking somewhere between 6:00 am-6:30 am. It is so annoying but there is nothing I can do about it. So, the morning I made this cake I fed my son, I put him in his high chair, and talked him through me making this cake. Of course, I let him have a lick of the spoon. Don’t judge me. It was fun! I even gave him his own set of measuring cups, spoons, and a bowl so he can feel that he was doing what mommy was doing. It was so-much-fun! I look forward to having more memories and moments like this with my son as he gets older. He is definitely going to learn how to bake and the first thing he can say he baked was this Caramel Apple Cake.
Let’s talk about Caramel Apples for a minute.
I don’t know if it is because I am getting older or if my teeth are more sensitive than I ever considered them to be because I cannot eat a caramel apple like I use to when I was younger. They are too damn hard! Just thinking about biting into a caramel apple makes my teeth hurt. Now what I can do, and I may even make these and put them on my blog, are Caramel Apple Slices. Basically, slice the apples, dip them into caramel sauce, and roll them in peanuts. Those are a bit easier to eat. I must admit, Caramel Apples are one of the best things to look forward to in the fall. There are two signs to me that fall is upon us, well actually three, football season, pumpkins, and when I see lots of candy apples in the grocery store. There is a part of me that smiles a little bit when I see Caramel Apples in the grocery store. I seriously get happy!
Now I know I am not the only one alone in my issue with eating Caramel Apples. There are plenty of you out there that have cracked a tooth, lost of a fill-in, or who cringe at the thought of eating a caramel apple because of how difficult they can be to bite into. Luckily for you, you are following the right food blogger because I have come up with a way for you to get your Caramel Apple craving and keep all of your teeth. This Caramel Apple Cake Recipe is so moist, soft, and delicious. The only way that you will lose your teeth while eating this cake is if you accidentally eat the fork while you are stuffing your face with this Caramel Apple Cake Recipe!
This Caramel Apple Cake Recipe is a great cake recipe for the fall! It is full of actual apple flavor and apple pieces from Honeycrisp apples, which is my favorite apple; there is a hint of cinnamon, and you are going to get all of this flavor in 3 amazing layers. The cake is a bit sweet because of the flavors that are going on in this dessert, but the sweetness isn’t distracting so much where you can’t enjoy this cake. If you love fall, if you love caramel, and if you love apples then you will love this Caramel Apple Cake.
- 1 ½ c. unsalted butter, softened (3 sticks butter)
- 3 c. sugar
- 6 large eggs, room temperature
- 2 c. cake flour
- 1 c. all-purpose flour
- 2 tsp. Cinnamon
- 1 ¼ tsp. Baking soda
- 1 tsp. Nutmeg
- ¼ tsp salt
- 1 c. sour cream, room temperature
- 1 tbsp. Vanilla extract
- 3 Honeycrisp apples, grated and pressed
- FOR ICING
- 2 c. sugar
- ¼ c. water
- 2 tbsp. Light corn syrup
- ½ c. cold butter, cubed (1 stick)
- 1 c. hot heavy whipping cream
- 1 c. butter softened ( 2 sticks butter)
- 6 c. powdered sugar, sifted
- 1 tsp. Salt
- Preheat oven to 350 Degrees. Spray and line 3 9 inch round cake pans with parchment paper and set aside.
- Grate the Honeycrisp apples to the cord of the apple. Press the juice out of the grated apples and set aside. Drink the apple juice!
- In a large mixing bowl, add the sticks of butter and blend with mixer. Add the sugar and blend. Add the eggs one at a time mixing each egg in the batter. Add the cake flour, all purpose flour, cinnamon, baking soda, nutmeg, and salt and mix well. Add the sour cream and salt and mix. Fold in the grated apple into the cake batter.
- Divide the cake batter among the three cake pans and smooth the top of the cakes and bake for 20-25 minutes or until a toothpick can be inserted and comes out clean. Once the cake has baked, allow to cool for 5-10 minutes and then turn to a cooling rack so the cakes can cool completely. Once the cakes has cooled, begin to frost your cake.
- FOR ICING
- In a large heavy bottom sauce pan, pour in the 2 cups of sugar. In a small bowl, whisk together the sugar and ¼ cup of water and corn syrup. Pour over the sugar in the pan. Stir until the sugar is moistened. Cook without stirring over medium high heat Once you notice the mixture turning a golden color, about 10 minutes, then stir. While the caramel is cooking, be sure to use a wet pastry brush and brush down the sugar crystals on the side of the pan.
- Using a long wooden spoon, carefully add the cold butter and stir until melted (mixture will foam). Next add the hot cream and stir until smooth. Remove from heat and allow to cool.
- Once cooled, add the caramel in a mixing bowl along with the two sticks of butter and mix together. Slowly add the powdered sugar and continue mixing until well mixed. Add the pinch of salt and mix.
- Take one layer of the cake and place on the cake stand, spread some of the caramel icing on top of the first layer of the cake; add another layer on top of the bottom cake and add some of the caramel icing on top of the cake; and finally add the other cake on top and spread more icing on top allowing the icing to fall to the sides and spread the icing along the side of the cake spreading and designing as desired. Serve as desired.