Caramel Apple Cake

Whoever first thought to combine apples and caramel deserves a gold star in the dessert hall of fame. This caramel apple cake brings that sweet, cozy pairing to life in the most delicious way. It’s soft, moist, and packed with warm spices, fresh apples, and a rich caramel glaze that takes it to the next level. Whether you’re baking for a fall gathering, a birthday, or just because you’re craving something comforting and sweet, this cake is a total crowd-pleaser.

I made this recently when I had a few apples sitting on the counter and a jar of salted caramel in the fridge begging to be used. The result? A tender, flavorful cake that tasted like apple pie and caramel sauce had a baby. The apples give the cake a naturally juicy texture, and the brown sugar and cinnamon add that nostalgic warmth we all love in baked treats. It’s not too sweet, which makes the caramel topping feel like a luxurious bonus rather than overkill.

What I love most is how simple it is. No need for fancy layers or complicated steps. You just mix, pour, bake, and drizzle. The hardest part might be waiting for it to cool enough to pour the caramel over—and even that’s worth it when you slice into that golden, sticky topping. It’s the kind of dessert that makes your kitchen smell amazing and makes everyone ask for seconds.

If you’re the type who loves fall flavors all year round, or if you just want a dessert that feels homemade and indulgent without being fussy, this caramel apple cake will quickly become one of your go-tos. It’s easy enough for a weeknight treat but impressive enough to bring to a potluck or holiday table.

Why You’ll Love It

• Incredible Flavor Combo – Sweet apples, cozy spices, and buttery caramel come together for a mouthwatering dessert that feels like fall in every bite.
• Moist and Tender Texture – Thanks to the fresh apples and brown sugar, the cake stays soft and flavorful for days—no dry crumbs here.
• Easy to Make – No mixer required, no fancy techniques. Just simple ingredients, one bowl, and a whole lot of deliciousness.
• Perfect for Any Occasion – Whether it’s a cozy Sunday treat, a holiday dessert, or a bake sale favorite, this cake fits in beautifully anywhere.
• That Caramel Drizzle! – The glossy, sticky caramel topping is what takes it over the top. It’s rich, buttery, and absolutely irresistible.

Ingredient List

For the Apple Cake:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, melted
• 1/2 cup vegetable oil
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream or plain Greek yogurt
• 2 tsp vanilla extract
• 2 cups peeled and finely chopped apples (about 2 medium apples)

For the Caramel Topping:

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/4 cup heavy cream
• 1/4 tsp salt (or more to taste)
• 1/2 tsp vanilla extract

Ingredient Notes

• Use crisp, tart apples like Granny Smith or Honeycrisp—they hold their shape and balance the sweetness perfectly.
• Brown sugar adds extra moisture and depth—don’t swap it for all white sugar.
• Sour cream or Greek yogurt helps create that soft, tender crumb.
• Homemade caramel sauce is worth it! But if you’re in a pinch, store-bought works—just warm it slightly before drizzling.
• Don’t overmix the batter once you add the flour—this helps keep the cake light and soft.

Kitchen Equipment Needed

• Mixing Bowls – You’ll need a couple for dry and wet ingredients. I like using glass bowls so I can see everything clearly.
• Whisk & Spatula – A whisk for combining the batter and a spatula to fold in the apples without overmixing.
• 9×13-inch Baking Pan – Perfect size for this cake. I love my ceramic one because it bakes evenly and looks pretty for serving.
• Small Saucepan – For making the caramel sauce. A heavy-bottomed pan works best to prevent burning.
• Cooling Rack – Helps the cake cool evenly and keeps the bottom from getting soggy.
• Peeler & Sharp Knife – To peel and chop the apples quickly. A Y-peeler is my go-to for fast peeling!

Instructions

Step 1: Prep Your Ingredients and Pan

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking pan with butter or nonstick spray. You can also line it with parchment paper for easier removal.
• Peel, core, and finely chop your apples. Set them aside.

Pro Tip: Chop the apples small and evenly so they soften nicely and distribute well throughout the cake.

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Step 2: Mix the Dry Ingredients

• In a large bowl, whisk together:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
• Set the bowl aside.

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Step 3: Combine the Wet Ingredients

• In another large bowl, whisk together:
  • 1/2 cup melted butter
  • 1/2 cup vegetable oil
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
• Whisk until smooth and slightly thickened.
• Add in 3 eggs, one at a time, whisking after each addition.
• Stir in 1/4 cup sour cream and 2 tsp vanilla extract until fully combined.

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Step 4: Bring It All Together

• Gradually add the dry ingredients into the wet mixture, about 1/3 at a time.
• Use a spatula or spoon to gently fold the batter together—avoid overmixing.

Pro Tip: Overmixing can lead to a dense cake. Just mix until no dry streaks remain.

• Fold in the 2 cups of chopped apples evenly.

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Step 5: Bake the Cake

• Pour the batter into your prepared pan and smooth out the top with a spatula.
• Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan on a wire rack while you prepare the caramel.

Pro Tip: Oven temperatures vary! Start checking around 38 minutes so it doesn’t overbake.

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Step 6: Make the Caramel Topping

• In a small saucepan, melt 1/2 cup butter over medium heat.
• Stir in 1 cup packed brown sugar and 1/4 cup heavy cream.
• Bring to a gentle boil, stirring constantly.
• Let it simmer for 2–3 minutes, then remove from heat.
• Stir in 1/2 tsp vanilla extract and 1/4 tsp salt (or more to taste).

Pro Tip: Whisk continuously to prevent the sugar from sticking or clumping at the bottom.

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Step 7: Finish and Serve

• Once the cake is warm (not hot), pour the caramel sauce evenly over the top.
• Let it sit for a few minutes so the caramel sets slightly before slicing.
• Serve warm or at room temperature—both are delicious!

Optional: Add a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat.

Tips and Tricks for Success

• Use fresh, firm apples – Softer apples can turn mushy during baking. Go for Granny Smith, Honeycrisp, or Fuji for the best texture and flavor.
• Measure flour correctly – Spoon it into your measuring cup and level it off. Scooping directly can pack in too much and lead to a dense cake.
• Don’t skip the sour cream (or yogurt) – It keeps the cake incredibly moist and adds a slight tang that balances the sweetness.
• Let the cake cool slightly before adding caramel – This keeps the caramel from sinking in or becoming too runny.
• Double the caramel if you love extra sauce – Just pour half over the cake and save the rest for serving or drizzling over ice cream!

Ingredient Substitutions and Variations

• No sour cream? – Use plain Greek yogurt or buttermilk in the same amount.
• Need it dairy-free? – Swap butter with vegan butter or coconut oil, and use a dairy-free yogurt alternative.
• Want more texture? – Stir in 1/2 cup chopped toasted pecans or walnuts with the apples.
• Feeling fancy? – Add a pinch of cloves or allspice to amp up the spice flavor.
• Make it a loaf or cupcakes – Divide the batter into greased loaf pans or cupcake tins and adjust the bake time accordingly.

Serving Suggestions

• Warm with vanilla ice cream – The contrast between the warm cake and cold ice cream is heavenly—my favorite way to enjoy it fresh from the oven.
• Drizzled with extra caramel sauce – If you saved some sauce, heat and pour a little extra over each slice for added decadence.
• With a cup of coffee or chai – The cozy spices in the cake pair beautifully with a hot drink, especially on a chilly day.
• Topped with whipped cream and a sprinkle of cinnamon – A lighter option if you want something creamy but not as rich as ice cream.
• Served slightly chilled for breakfast or brunch – Honestly, I’ve snuck a slice straight from the fridge with a hot latte, and it hits every time.

Storage and Reheating Instructions

• Room temperature: Store covered in an airtight container for up to 2 days. Keep it in a cool spot away from direct sunlight.
• Refrigerator: Store for up to 5 days. Let the cake come to room temp before serving or reheat slightly if you like it warm.
• Freezer: Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months.
• To reheat: Microwave slices for 15–20 seconds to soften the cake and warm the caramel. For a firmer texture, warm in a 300°F (150°C) oven for about 10 minutes.
• Avoid reheating the whole cake with caramel on top: The sauce can melt too much or get grainy—better to warm slices individually.

Frequently Asked Questions

Can I make this caramel apple cake ahead of time?

Yes! It actually tastes even better the next day. Just bake it, let it cool, cover tightly, and store at room temp or in the fridge. Add the caramel right before serving if you want it extra gooey.

What type of apples work best?

I recommend firm, tart apples like Granny Smith or Honeycrisp. They hold up well during baking and add a nice balance to the sweet caramel.

Can I use store-bought caramel sauce?

Absolutely. If you’re short on time, a good-quality jarred caramel will still taste delicious. Just warm it slightly so it pours easily.

How do I know when the cake is done baking?

Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready. The top should also be golden and slightly springy to the touch.

Can I turn this into cupcakes?

Yes! Spoon the batter into lined muffin tins and bake at 350°F (175°C) for about 18–22 minutes. Perfect for parties or portion control.

Is this cake overly sweet?

Not at all. The apple and spice balance the sweetness of the caramel, so it’s rich but not overwhelming. You can also reduce the caramel drizzle if you prefer it lighter.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag #tasiahub. I’d love to see your creations!