Fall is the best season for baking. Baking cakes instantly fills the home with warm spices and sweet smells.

Today you’ll learn how to make this insanely delicious Caramel Apple Cake.

This Caramel Apple Cake is made with delicious caramel cake layers, zesty apple pie filling, soft caramel buttercream, and a caramel apple on top!

This caramel cake recipe is unique as I’ll show you how to make caramelized milk, which gives this cake its deep caramel flavor. You’ll want to cook the sugar to a deep amber color and add whole milk. This creates lovely caramel milk that is used in the cake.

The filling is a homemade apple pie made with granny smith apples, sugar, cinnamon, and orange zest. I use this same recipe to make Thanksgiving Apple Pies every year (note: all you need to do is cut the apples into wedges and triple the recipe for a 9-inch pie).

Next, you’ll learn how to make soft caramel that is used in the caramel buttercream and put into a squeeze bottle to drip down the sides of the cake. The soft caramel is similar to the caramelized milk as you’ll heat the sugar to a deep amber color and mix with butter and heavy cream and cooled to a thick delicious treat.

This Caramel Apple Cake has a beautiful balance of sweet, salty, and full of warm fall spices. It’ll be the cake that your friends and family will quickly devour!

Tips for Success:

Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
A single batch of this cake recipe makes three, 6-inch round cake layers or two 8-inch round cake layers. Double the cake recipe to make enough cake batter for three, 8-inch cake layers.
In this cake recipe, you need 1 cup buttermilk; if you don’t have any buttermilk on hand, you can easily use 1 cup whole milk mixed with 1 Tablespoon lemon juice or white vinegar to make your own.
To make cake flour at home, mix 2 ¾ cups all-purpose flour and ¼ cup cornstarch. Sift or whisk together to get rid of any lumps.
Be careful not to overmix this cake batter, or else the cake will come out dense. Mix until all ingredients are well incorporated.
In this cake recipe, you can make the caramel milk, soft caramel, and apple pie filling ahead of time. Keep in airtight containers for up to one week.
You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze up to one month.
You can make the buttercream a day ahead and refrigerate it overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping.
Serve at room temperature and use a hot knife to get clean cake slices.

What Tools You’ll Need to Make This Cake:

5-quart, Stand Mixer with mixing bowl & paddle attachment
3, 6-inch cake pans or 2, 8-inch cake pans
Offset spatula
8-inch or 10-inch white cake board
Serrated knife or cake leveler
Turntable
Cake scraper or bench scraper
Whisk or sifter
Rubber Spatula
Non-Stick Cooking Spray and Parchment Paper
Ice Cream Scooper with Trigger Release (for dividing cake batter evenly)
Piping Bags (I use reusable silicone bags)
#844 Star Tip
Cake Stand, optional
Squeeze Bottle

Here’s how to make this Caramel Apple Cake that’ll make you fall in love!

Let’s Get Baking!

How to Make Caramel Cake

For the caramel milk, in a small saucepan or microwaveable glass, heat milk to a simmer.
In a medium saucepan, add sugar and heat on medium—Cook to an amber color. Begin to whisk in heated milk slowly.
Continue whisking until fully incorporated and streak-free. If needed, strain the caramel milk to remove any sugar lumps that didn’t dissolve. Remove from heat and set aside to cool.
Preheat the oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper, and spray again. Set aside.
In a medium-size bowl, whisk and stir together the flour, baking powder, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
Add the eggs, one at a time, to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add the flour mixture to the butter mixture until fully incorporated.
Pour in the buttermilk, caramel milk, and vanilla extract. Mix on medium for another 30 seconds and scrape down the sides of the bowl.
Evenly distribute the cake batter among the three cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place them into the freezer to chill for 30 minutes to 1 hour.

How to Make Apple Pie Filling

In a medium saucepan, combine apples and sugar. Stir frequently and bring to a boil.
In a small bowl, mix cornstarch and water, whisk until smooth.
Add the cornstarch mixture to the apples after they have reached a boil. Whisk to combine. Continue to boil for 3 minutes or until desired thickness.
Add the cinnamon and orange juice to apples. Continue to cook for another 2 minutes.
Remove from the heat and set aside to cool. The filling will thicken as it cools.

Soft Caramel

In a small saucepan or microwaveable glass, heat cream to a simmer.
In a large saucepan, add sugar and heat on medium—Cook to a deep amber color. Begin to whisk in the butter and salt slowly. Continue whisking until fully incorporated and streak-free.
Add in the heated cream, remove from heat and set aside to cool. If needed, strain the caramel to remove any sugar lumps that didn’t dissolve.
Place in the freezer for 30 minutes to 1 hour to become cold and thick.
Separate caramel into 2 parts; 1 cup for buttercream and place the remaining cold soft caramel into a squeeze bottle for drizzling.

How to Make Creamy Caramel Buttercream

In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and add the salt, vanilla, and 1 cup cold soft caramel.
Next, gradually add powdered sugar. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
Before using, turn the mixer on low and mix for 2 minutes to push out any air bubbles or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).

Putting It All Together

Layer one caramel cake, cut side up onto the cake board. Add a thin layer of caramel buttercream over the cake and pipe a circle of buttercream around the edges of the cake.
Add 1/3 cup of apple pie filling inside the ring of buttercream. Then add a drizzle of caramel sauce on top of the filling.
Place another cake layer cut side down over the top. Repeat the process for another layer — Crumb coat with caramel buttercream and freeze for 30 minutes.
Add a thick layer of caramel buttercream all over the cake. Use an offset spatula to fill in any gaps with more buttercream. Then use a cake scraper to smooth out the sides of the cake. Use the offset spatula to make the top edges sharp and smooth.
Place the cake into the freezer for 15 minutes to set the buttercream.
Heat the soft caramel in the microwave for 5-10 seconds. (Test the drip on a tall glass before trying it onto the cake).
Squeeze and drip the soft caramel over the sides and on top.
Place 1 cup of caramel buttercream into a piping bag fitted with #844 star tip. Pipe a snail border on top of the cake.
Place a green apple on top of the cake. Pour a ring of soft caramel over the top of the apple and allow it to drip down the sides.
Serve at room temperature and enjoy!

Watch The How-to Video Below:

Print Recipe

Caramel Apple Cake

Soft caramel cake layers with apple pie filling, creamy caramel buttercream, and caramel apple.

Prep Time1

Cook Time1

Cooling/Decorating Time2

Total Time4

Course: Dessert

Cuisine: American

Keyword: apple pie, Buttercream, Cake Decorating, Cake Recipe

Servings: 1 3(6-inch) layers or 2(8-inch) layers

Author: Katie

Ingredients

Caramel Cake

1/2 cup whole milk, for caramel milk
1/2 cup granulated sugar, for caramel milk
1 cup unsalted butter, room temperature
1/2 cup vegetable oil
1 1/2 cups light brown sugar
5 large whole eggs
2 large egg yolks
3 cups cake flour (or 2 ¾ cup ap flour & ¼ cup cornstarch)
2 teaspoons baking powder
1 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract

Apple Pie Filling

2 cups (or 2 medium) granny smith apples, peeled and cut into cubes
1/2 cup granulated sugar
2 Tablespoons cornstarch
4 Tablespoons water
1 teaspoon ground cinnamon
2 Tablespoons orange juice

Soft Caramel

1 1/2 cups granulated sugar
3/4 cup (or 1 1/2 sticks) unsalted butter
1 teaspoon salt
3/4 cup heavy cream

Caramel Buttercream

2 cups (or 4 sticks) unsalted butter, room temperature
1 teaspoon salt
2 teaspoons vanilla extract
1 cup soft caramel, cold
6-7 cups powdered sugar, sifted

Instructions

Caramel Cake

For the caramel milk, in a small saucepan or microwaveable glass, heat milk to a simmer.
In a medium saucepan, add sugar and heat on medium. Cook to an amber color. Begin to whisk in heated milk slowly.
Continue whisking until fully incorporated and streak-free. If needed, strain the caramel milk to remove any sugar lumps that didn't dissolve. Remove from heat and set aside to cool.
Preheat the oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper, and spray again. Set aside.
In a medium-size bowl, whisk and stir together the flour, baking powder, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
Add the eggs, one at a time, to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add the flour mixture to the butter mixture until fully incorporated.
Pour in the buttermilk, caramel milk, and vanilla extract. Mix on medium for another 30 seconds and scrape down the sides of the bowl.
Evenly distribute the cake batter among the three cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place them into the freezer to chill for 30 minutes to 1 hour.

Apple Pie Filling

In a medium saucepan, combine apples and sugar. Stir frequently and bring to a boil.
In a small bowl, mix cornstarch and water, whisk until smooth.
Add the cornstarch mixture to the apples after they have reached a boil. Whisk to combine. Continue to boil for 3 minutes or until desired thickness.
Add the cinnamon and orange juice to apples. Continue to cook for another 2 minutes.
Remove from the heat and set aside to cool. The filling will thicken as it cools.

Soft Caramel

In a small saucepan or microwaveable glass, heat cream to a simmer.
In a large saucepan, add sugar and heat on medium - cook to a deep amber color. Begin to whisk in the butter and salt slowly. Continue whisking until fully incorporated and streak-free.
Add in the heated cream, remove from heat and set aside to cool. If needed, strain the caramel to remove any sugar lumps that didn't dissolve.
Place in the freezer for 30 minutes to 1 hour to become cold and thick.
Separate caramel into 2 parts; 1 cup for buttercream and place the remaining cold soft caramel into a squeeze bottle for drizzling.

Caramel Buttercream

In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and add the salt, vanilla, and 1 cup cold soft caramel.
Next, gradually add powdered sugar. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
Before using, turn the mixer on low and mix for 2 minutes to push out any air bubbles or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).

Assemble

Layer one caramel cake, cut side up onto the cake board. Add a thin layer of caramel buttercream over the cake and pipe a circle of buttercream around the edges of the cake.
Add 1/3 cup of apple pie filling inside the ring of buttercream. Then add a drizzle of caramel sauce on top of the filling.
Place another cake layer cut side down over the top. Repeat the process for another layer — Crumb coat with caramel buttercream and freeze for 30 minutes.
Add a thick layer of caramel buttercream all over the cake. Use an offset spatula to fill in any gaps with more buttercream. Then use a cake scraper to smooth out the sides of the cake. Use the offset spatula to make the top edges sharp and smooth.
Place the cake into the freezer for 15 minutes to set the buttercream.
Heat the soft caramel in the microwave for 5-10 seconds. (Test the drip on a tall glass before trying it onto the cake).
Squeeze and drip the soft caramel over the sides and on top.
Place 1 cup of caramel buttercream into a piping bag fitted with #844 star tip. Pipe a snail border on top of the cake.
Place a green apple on top of the cake. Pour a ring of soft caramel over the top of the apple and allow it to drip down the sides.
Serve at room temperature and enjoy!

Notes

Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
A single batch of this cake recipe makes three, 6-inch round cake layers or two 8-inch round cake layers. Double the cake recipe to make enough cake batter for three, 8-inch cake layers.
In this cake recipe, you need 1 cup buttermilk; if you don't have any buttermilk on hand, you can easily use 1 cup whole milk mixed with 1 Tablespoon lemon juice or white vinegar to make your own.
To make cake flour at home, mix 2 ¾ cups all-purpose flour and ¼ cup cornstarch. Sift or whisk together to get rid of any lumps.
Be careful not to overmix this cake batter, or else the cake will come out dense. Mix until all ingredients are well incorporated.
In this cake recipe, you can make the caramel milk, soft caramel, and apple pie filling ahead of time. Keep in airtight containers for up to one week.
You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze up to one month.
You can make the buttercream a day ahead and refrigerate it overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping.
Serve at room temperature and use a hot knife to get clean cake slices.