Recipe: Caramel Apple Cake

omg caramel apple cake main photoRecipe: Caramel Apple Cake: Kelley of Eat Drink Eat (formerly Eight By Five) is sharing her Caramel Apple Cake Recipe today! This makes a great fall treat and looks so delicious. Print the recipe below and let us know if you made it and how you like it!

candied pecan crunch apple cake eightbyfive


Caramel Apple Cake

Author Kelley of Eat Drink Eat


  • Non-stick spray
  • 3 sticks of butter 1 1/2 cups
  • 1 1/2 cups of packed brown sugar
  • 1 sweet apple cored/thin sliced
  • 1 granny smith apple cored/thin sliced
  • 5 large eggs
  • 2 1/4 cups granulated sugar
  • 1 tsp vanilla extract
  • 3 cups of flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1 1/4 cups of buttermilk
  • Caramel Cream Cheese Frosting: Adapted from Kelley
  • 1 cup of caramel sauce – you can buy it but I actually made it with 1 cup of sugar 1 1/4 cups heavy cream, 1/2 tsp of vanilla and I upped the salt quotient to 1/2 tsp of salt
  • 8 oz. cream cheese
  • 1 stick 1/2 cup butter
  • Candied pecans for topping the cake


  1. Start off by prepping your apples with an apple corer.
  2. Spray two 9″ round pans with non-stick spray.
  3. Melt 1 stick (1/2 cup) of butter and pour evenly between both pans.
  4. Top that with 3/4 cup of brown sugar in both pans (1 1/2 cups in total).
  5. Place apples evenly, switching back and forth between the two kinds.
  6. In your mixer, beat the rest of the butter (make sure it’s softened) with the granulated sugar until fluffy.
  7. Add in eggs one at a time followed by the vanilla and beat on medium speed.
  8. In another bowl, mix up the dry ingredients.
  9. Alternate pouring the dry mixture and the buttermilk until fully incorporated.
  10. Pour the batter between the two cake pans on top of the apple slices.
  11. Bake for 40 minutes in a pre-heated 350 degree oven.


  1. In a pot, pour in the sugar and turn the heat on medium until the sugar starts to melt (this takes a little time).
  2. Once melted take it completely off the heat. Keep on stirring throughout the whole process so it doesn’t burn.
  3. Slowly add in the cream – it will bubble up on you but just keep on stirring. If it gets any hard chunks put it on the heat again to melt.
  4. When all the cream is in, add the vanilla and salt.
  5. Put the caramel into the fridge so it won’t be so hot when you go to make your frosting.
  6. When your cakes are done, keep them in the pans for 20 minutes.
  7. Then take them out and cool them completely on wire racks.
  8. Make the frosting while the cakes cool.


  1. In your mixer, place cream cheese, caramel, and 1 stick of butter and whip up on medium high speed until combined.
  2. Find a plate for your cake and place one of the round cakes first – apple side up.
  3. Use half of your frosting in the middle - you don’t have to get all the sides. I like being able to see all the layers.
  4. Place the next cake apple side down and use the rest of the frosting on top.
  5. Generously garnish with candied pecans – these I bought at the grocery store, and a little of your leftover caramel drizzled on the plate.

Recipe Notes

Adapted from Paula Deen


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