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.
Cake Flavor Creations
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.
Ingredients to Make My Caramel Apple Cake
This cake is made up of caramel cake layers, apple pie filling, white chocolate buttercream and homemade caramel. A few things you’ll want to make sure you have on hand that might not already be in your pantry:
- White chocolate – Guittard white chocolate baking drops are my favorite. They have a great flavor and are really white in color.
- Dulce de Leche – this is a hard one to substitute, so start looking around for this ingredient and stock up. If you absolutely can’t find it, I recommend follow this tutorial by Preppy Kitchen for making your own dulce de leche from sweetened condensed milk.
Additionally, you’ll need:
- All purpose flour
- Baking powder
- Unsalted butter
- Granulated sugar
- Granny Smith apples
- Brown sugar
- Heavy whipping cream
- Vanilla extract
- Powdered sugar
- Corn syrup
How to Make Caramel Apple Cake
For the caramel cake, it will be very important to mix the butter, sugar, eggs and dulce de leche really well. We’re talking, beat these ingredients on medium-high speed for abut 3 to 5 minutes, until the mixture is light and fluffy, lighter in color, and almost double in volume. You should also always be using the paddle attachment with cake batter. The batter should look smooth and silky.
After you add the dry ingredients, remember: only mix until the flour streaks are gone.
How to Bake the Perfect Cake Layers
When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:
- Preheat your oven for 30 minutes prior to baking.
- Use good quality pans like Fat Daddio.
- Spray your pans with nonstick spray and line with parchment paper.
- Don’t overmix your cake batter once you add the dry ingredients.
- Use room temperature wet ingredients.
- Use fresh baking powder.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it
HOW TO MAKE THE BEST BUTTERCREAM FROSTING
To get this silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM
- Sift your powdered sugar
- Use slightly cold butter
- Use heavy whipping cream
- Beat for 5 minutes
- Stir by hand
You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.
IMPORTANT For chocolate buttercream specifically, remember to heat the cream and chocolate together first. You’ll then stir the mixture until it becomes a smooth ganache. Once the ganache has cooled slightly, you’ll add the mixture to the butter and continue making the buttercream according to instructions.
How to Stack and Assemble 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!
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