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A caramel apple cake on a wooden cake stand.

Caramel Apple Cake

A rich apple cake covered in browned buttercream infused with Fall spices and topped with homemade caramel.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 52 minutes
Total Time 1 hour 12 minutes
Servings 10
Calories 249kcal



    For the Cake:

    • 3 cup all-purpose flour
    • 2 tsp ground cinnamon
    • 1/2 tsp ginger
    • 1/2 tsp nutmeg
    • 1/2 tsp allspice
    • pinch of ground cloves
    • 1 tsp vanilla
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 cup coconut oil
    • 1/4 cup vegetable oil
    • 1/4 cup yogurt plain
    • 1.5 cup sugar
    • 3 large eggs
    • 3 - 4 apples cored and cut into 1/2-inch pieces, I prefer honey crisps

    For the Buttercream:

    • 1 teaspoon cinnamon
    • 1/4 teaspoon ginger
    • 1/4 teaspoon all spice
    • 1/4 teaspoon cardamon
    • 1 pound confectioners' sugar
    • 3/4 cup butter browned
    • 3 teaspoons vanilla
    • 1/3 cup cream

    For the Caramel:

    • 1 cup brown sugar
    • 5 tablespoons butter unsalted
    • 1/2 cup cream or half and half
    • 1 tablespoons vanilla extract
    • pinch of salt

    For the Apple:

    • 1/4 cup fondant
    • red food coloring
    • green food coloring


    For the Cake:

    • Sift and whisk together the dry ingredients
    • Mix together the wet ingredients until well combined in a large bowl or stand mixer. 
    • Gradually mix in the dry ingredients until combined.
    • Fold in the apples. 
    • Divide the mixture evenly into four three 6inch pans, which have been buttered and floured. (I always use cake strips too)
    • Bake at 350F for approximately 40 minutes or until centers are done.

    For the Buttercream:

    • Heat the butter over medium low heat, stirring occasionally until it is browned to a caramel color. Transfer to a bowl to cool to room temp, add confections sugar, cream and vanilla. 
    • Add spices last.

    For the Caramel:

    • Combine ingredients in small pot.
    • Heat over medium-low heat while whisking
    • Cook for 7-8 minutes

    For the Apple:

    • Bake the half circle cake pieces in semi-cricle cake pan for about 12 minutes. Remove them, let sit.
    • Trim tops and pipe buttercream in between to halves to assemble a sphere.
      Apple Cake
    • Cover the outside in buttercream and freeze. 
      Apple Cake
    • While in the freezer, roll out fondant. Add red food coloring to fondant create skin. Add green food coloring to fondant to create a stem. 
    • Cover the apple in red fondant and shape a leaf with the green.
      Apple Cake
    • Add the stem from a real apple and a fondant leaf. Dip apple half way in caramel and place on top of cake. 

    For the Assembly:

    • Place on cake stand. Pipe butter cream and caramel ganache between each layer. 
      Apple Cake
    • Finish off with dripped caramel ganache. 
      Apple Cake
    • Add apple to center. 
      Apple Cake



    • If you try to make this apple remember to chill the apple before you smooth it. That way you can handle it without things falling apart!
    • If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
    • To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!


    Serving: 1slice | Calories: 249kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 210mg | Potassium: 200mg | Fiber: 3g | Sugar: 16g | Vitamin A: 100IU | Vitamin C: 6.6mg | Calcium: 30mg | Iron: 1.1mg