Caramel Apple Cake

Tonight we had an event to go to in support of Mike, so instead of dinner tonight I will give you a fabulous dessert! I stumbled upon this recipe from Pinterest and from another blogger called Lulu the Baker.

Caramel Apple Cake:

Things you'll need:


  For the Cake:

4 cups of flour

2 teaspoons baking soda

1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 1/2 cups unsalted butter
2 1/2 cups sugar
2 large eggs
4 cups of applesauce (32oz)


Preheat the oven to 325. Grease up 3 (yes 3) 8 or 9 in round pans. In a medium bowl combine flour, baking soda, baking powder, salt cinnamon, allspice, and clove and set aside. Using your mixer, cream the butter and sugar until light and fluffy, about 3 min. Add the eggs one at a time, combining thoroughly each time. Alternate adding the dry ingredients and the apple sauce, beginning and ending with the dry. Scrape down the sides of the bowl and mix again. Divide the batter as evenly as you can (it doesn't have to be perfect) between the baking pans, smooth out the tops and bake for 40 - 45 minutes, or until you can insert a toothpick in the center and it comes out clean. When they are done, let cool for 20 minutes, then turn out of pan and let cool completely before frosting, otherwise your frosting will melt.

  For the Caramel Sauce:

1 1/2 cups sugar

1/4 cup corn syrup

1/2 cup water

1/2 cup butter

1 1/2 cups heavy cream

Combine sugar, corn syrup and water in a tall saucepan. Cook over medium-high heat, stirring, until sugar dissolves.  Turn heat up, stop stirring, and bring mixture to a boil; cook until it reaches a "rich caramel color".  Remove from heat, add butter and cream, and stir until combined.  If the mixture siezes up and gets clumpy, keep stirring and, if necessary, heat it on low until everything smoothes out.

  For the Caramel Buttercream:
1 1/2 cups sugar
1/3 cup flour
1 1/2 cups whole milk
1/3 cup heavy cream
1 1/2 cups unsalted butter
1 teaspoon vanilla
1/2 cup caramel sauce

In a heavy-bottomed saucepan, whisk together sugar and flour.  Add milk and cream and cook over medium heat, stirring occasionally (be patient), until mixture comes to a boil and thickens.  Transfer to a large bowl and beat with an electric mixer on high until completely cool (this is really fun to watch, by the way).  Reduce mixer speed to low (this is very important; if you don't do this on low you will "over beat" your butter cream and it will not be fluffy), add butter and vanilla, and mix thoroughly.  Increase mixer speed to medium-high and beat until the frosting is light and fluffy.  If it looks curdled, just keep beating it.  I'm told it will come together eventually, although I got impatient and quit!!  Add 1/2 cup of caramel sauce and mix until combined.


To put the cake together, put down the first cake layer and cover the top with a thin layer of frosting.  Repeat for the second and third layers, then cover the sides with a thin layer of frosting as well.  Refrigerate until frosting is firm.  Then frost the whole cake--top and sides--with the remaining frosting.  Drizzle extra caramel sauce on top!