This Caramel Apple Cake is the ultimate fall dessert, combining warm spices, tender apples, and a luscious caramel glaze for a treat that’s as cozy as a crisp autumn day. Perfect for gatherings or just a sweet indulgence at home, this cake is moist, flavorful, and topped with a caramel drizzle that ties everything together beautifully.
The first time I made this cake, it was for a family potluck, and it quickly became the star of the table. The warm cinnamon and nutmeg, the juicy baked apples, and that glossy caramel glaze made everyone swoon. It’s like a caramel apple in cake form, and I promise it’ll be a recipe you’ll want to make again and again.
What’s Inside This Recipe?
My Take on Caramel Apple Cake
I love this Caramel Apple Cake because it strikes the perfect balance between being easy to make and feeling like something truly special. The combination of fresh apples, warm spices like cinnamon and nutmeg, and the buttery caramel glaze makes it feel like a cozy hug in dessert form.
This cake is incredibly versatile, too. You can serve it as a beautiful apple cinnamon layer cake for a celebration, bake it in a bundt pan for a moist caramel apple bundt cake, or keep it simple with a single-layer apple cake topped with caramel drizzle. Whichever way you choose, it’s always a hit.
One of my favorite things about this recipe is how adaptable it is. You can switch up the type of apples, add a handful of nuts or raisins, or even use it as an old-fashioned apple cake recipe with a modern caramel twist. The possibilities are endless, and the results? Always delicious.
Ingredients for Caramel Apple Cake
This recipe uses simple, approachable ingredients you might already have in your pantry. Here’s what you’ll need to create this spiced caramel apple cake:
For the Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- 1 cup vegetable oil (or melted butter for a richer flavor)
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work best)
- ½ cup chopped pecans or walnuts (optional)
For the Caramel Glaze
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Special Equipment
- 9×13-inch baking pan or a 10-cup bundt pan
- Mixing bowls
- Whisk or electric mixer
How to Make Caramel Apple Cake
This caramel apple spice cake is as easy as it is delicious. Here’s how to make it step by step:
Prepare the Batter
Preheat your oven to 350°F and grease your baking pan or bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat until smooth and well blended. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the diced apples and nuts (if using), ensuring they’re evenly distributed throughout the batter.
Bake the Cake
Pour the batter into your prepared pan, spreading it out evenly. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. If you’re making a bundt cake, it may take a few extra minutes, so keep an eye on it.
Once baked, let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Make the Caramel Glaze
While the cake cools, prepare the caramel glaze. In a small saucepan over medium heat, melt the butter and stir in the brown sugar. Cook, stirring constantly, until the mixture begins to bubble.
Reduce the heat to low and slowly add the heavy cream, whisking continuously. Let the glaze simmer gently for 2–3 minutes, then remove it from the heat and stir in the vanilla extract.
Glaze the Cake
Once the cake has cooled, pour the warm caramel glaze over the top, letting it drip down the sides for a rustic, homemade look. For an extra-special touch, sprinkle a few chopped nuts over the glaze.
How to Serve Your Caramel Apple Cake
This cake is perfect on its own, but if you want to elevate it even further, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a hot cup of coffee or spiced cider, making it an ideal dessert for fall gatherings or holiday celebrations.
For a fancier presentation, consider making it as an apple cinnamon layer cake. Stack two layers of cake with a thin layer of caramel glaze between them, then drizzle more caramel on top. It’s sure to impress!
Storing and Enjoying Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days.
To freeze the cake, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and bring it to room temperature before serving.
Top Tips for Customizing Your Caramel Apple Cake
- Swap out the apples: Granny Smith apples provide a tart contrast to the sweet caramel, but Honeycrisp or Gala apples work beautifully as well.
- Add a crunch: Stir in ½ cup of chopped pecans, walnuts, or even toffee bits for added texture and flavor.
- Make it gluten-free: Use a 1:1 gluten-free flour blend for a gluten-free version of this spiced apple dessert.
- Spice it up: If you love warm spices, add ¼ teaspoon of ground cloves or allspice to the batter for extra depth.
Your Questions About Caramel Apple Cake Answered
Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day as the flavors have time to meld. Just wait to add the caramel glaze until right before serving for the best presentation.
What type of apples work best?
Granny Smith apples are a top choice because their tartness balances the sweet caramel glaze. However, try Honeycrisp or Gala apples for a sweeter twist.
Can I use store-bought caramel sauce?
Yes, if you’re short on time, you can drizzle store-bought caramel sauce over the cake. However, the homemade glaze adds a rich, buttery flavor that’s hard to beat.
How do I prevent my bundt cake from sticking?
Make sure to thoroughly grease and flour your bundt pan, paying special attention to all the nooks and crannies. A baking spray with flour also works well.
What’s the best way to reheat leftovers?
For a fresh-from-the-oven taste, warm individual slices in the microwave for 15–20 seconds.
I can’t wait for you to try this caramel apple cake! It’s a dessert that’s sure to become a favorite in your home, just as it has in mine. If you make this recipe, let me know how it turned out in the comments below. Don’t forget to share a photo and tag WandaRecipes.com on social media—I love seeing your creations!
Looking for more cozy fall dessert ideas? Check out my spiced apple dessert or moist caramel apple bundt cake recipes for more inspiration. Happy baking!
Caramel Apple Cake
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- 1 cup vegetable oil or melted butter for a richer flavor
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 medium apples peeled, cored, and diced (Granny Smith or Honeycrisp work best)
- ½ cup chopped pecans or walnuts optional
For the Caramel Glaze
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Prepare the Batter
- Preheat your oven to 350°F and grease your baking pan or bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat until smooth and well blended. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the diced apples and nuts (if using), ensuring they’re evenly distributed throughout the batter.
Bake the Cake
- Pour the batter into your prepared pan, spreading it out evenly. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. If you’re making a bundt cake, it may take a few extra minutes, so keep an eye on it.
- Once baked, let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Make the Caramel Glaze
- While the cake cools, prepare the caramel glaze. In a small saucepan over medium heat, melt the butter and stir in the brown sugar. Cook, stirring constantly, until the mixture begins to bubble.
- Reduce the heat to low and slowly add the heavy cream, whisking continuously. Let the glaze simmer gently for 2–3 minutes, then remove it from the heat and stir in the vanilla extract.
Glaze the Cake
- Once the cake has cooled, pour the warm caramel glaze over the top, letting it drip down the sides for a rustic, homemade look. For an extra-special touch, sprinkle a few chopped nuts over the glaze.
