Caramel Apple Cake – Inspired by the popular Rocky Mountain Chocolate Apple Pie Caramel Apple, my new Caramel Apple Cake is made up of caramel cake layers, apple pie filling, salted caramel, white chocolate buttercream, and a light dusting of brown sugar and cinnamon.
The other day in one of my cake classes, someone asked me how I come up with my cake flavors. She said, “do you just eat other dessert and think, ‘this can be cake’ ?”. Yes! That’s exactly what I do! It’s how I came up with my Tonight Show Cake, my Everything but the Kitchen Sink Cake, my Peach Crisp Cake, and so many more.
I get so much joy and satisfaction from creating cake flavors that will remind you of other non-cake desserts. I love when it works out as perfectly as this Caramel Apple Cake, inspired by the Apple Pie Caramel Apple by Rocky Mountain Chocolate Factory.
The Makings of My Caramel Apple Cake
I recently made my Tonight Show Cake for a wedding. While eating scraps of the caramel cake layers, I started thinking of new flavor combinations for the caramel cake. I have only used it in the Tonight Show Cake. (Which is a total crime because the caramel cake is amazing). The caramel cake is actually a Milk Bar recipe, and there’s nothing I’d do to change it. It’s tender, moist and super flavorful, thanks to a huge amount of dulce de leche in it. (Not sure you’ll find a bigger fan of Christina Tosi and Milk Bar than me).
As I was thinking about what to pair the caramel cake with, the Rocky Mountain Chocolate Factory Apple Pie Caramel Apple came to mind. It’s my favorite caramel apple and sounded like the perfect treat to recreate in cake form.
With Milk Bar already on my mind, I decided to use their apple pie filling from the Milk Bar Apple Pie Cake. I then added my white chocolate frosting, salted caramel and a light dusting of brown sugar and cinnamon – just like the caramel apple.
Stacking The Cake
A couple notes about stacking and frosting this cake:
First, each cake layer needs to be completely level. I use a cake leveler to cut each of my layers after they’ve baked and cooled. To get the caramel to stay on top of the cake, and not drip down the sides of the cake, you’ll want the cake to be completely even.
Second, you’ll frost each cake layer with a little bit of frosting and then pipe a rim around the edges so the apple pie filling doesn’t spill out. You want to secure the filling into the frosting by patting down the apples with the back of a fork. You’ll then drizzle caramel over the apples and repeat with the other three layers. Remember, the last layer always gets placed crumb-side (top-side) down.
After stacking the cake, you’ll apply a thin layer of frosting around the entire cake to lock in the crumbs. Put it in the freezer for 10 to 15 minutes to set before frosting the rest of the cake.
When the crumbs are locked in, you’re ready to frost the rest of the cake. To apply the brown sugar and cinnamon mixture, just put some in your hands and gently let the mixture fall from your hand to the side of the cake. (I have a video on Instagram to show you what I’m talking about).
Alright, time to pick those apples and get backing. This Caramel Apple Cake is going to the perfect addition to your Fall gatherings!