caramel apple cake with two slices on plates

Is it too soon for Caramel Apple Cake? I know it’s technically not Fall yet, but I don’t think it is ever not the season for this delicious dessert. A perfectly spiced, tender and moist, quintessentially Fall apple cake sandwiched together with cream cheese frosting covered in a homemade salted caramel sauce. I mean…why would you ever eat anything else?

apple cake with cream cheese frosting and berries on a cake stand

You might not know this about me, but I’ve kind of always had a thing for caramel apples. When I was a child, the second Autumn rolled around I was downing two a day. My parents were kind of like, it’s a…fruit? It’s fine? And it was so fine with me. A crunchy, juicy, bright apple paired perfectly with a salty sweet caramel sauce. Mhmmmm.

So we decided to take that delicious flavor combo and make it a cake. Because why the heck not!?

caramel apple cake with a slice taken out on a cake stand

How to make homemade caramel sauce like a pro

The only reason I don’t make this sauce weekly is because I would literally eat it with every meal. It’s dangerous. But you will love it.

  1. Use high quality butter: You’re only as good as your ingredients and with caramel your butter quality can really make or break your sauce. This is one time when it’s a good idea to splurge on that box that’s a few dollars more expensive.
  2. Never leave your caramel sauce unattended: To make caramel sauce you essentially toast white sugar until it’s melted, before adding in butter, cream, and salt. Your sugar can go from toasty to burnt pretty quickly though, so make sure you keep a close eye on it!
  3. Don’t forget the salt! I looooove salt. And caramel is simply too sweet without it. A healthy amount of salt really deepens the flavor profile and will keep your caramel from tasting overly sweet.

apple cake on cake stand topped with apples, berries and fall flowers

How to make apple cake:

I love a good apple dessert and this caramel apple cake is no exception. Moist and packed full of flavor with a tender crumb, this apple cake is basically what all my Fall flavor dreams are about. We made our apple cake with softened butter, brown sugar, and grated apples, which makes for a seriously moist cake. The grated apples give this cake an incredibly tender and delicate crumb while still maintaining some of their structure. Stir that together with eggs, vanilla, all purpose flour, baking soda, baking powder and the perfect combo of spices et voila, Apple Cake!

caramel apple cake witih fall flowers on a cake stand

Happy Caramel Apple Cake season babes!



Caramel Apple Cake

caramel apple cake with two slices on plates

The quintessential fall cake of your dreams: Caramel Apple Cake. Prepare to die over this apple cake with cream cheese frosting and salted caramel sauce.

  • Author: Sofi | Broma Bakery
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 2 layer 9 inch cake 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american


for the cake

  • 2 cups shredded apples, peeled and cored
  • 1 1/2 cups sugar
  • 1 cup unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt

for the frosting

  • 1/2 cup unsalted butter, room temperature
  • 5 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups powdered sugar

for the salted caramel sauce

  • 1/2 cup granulated sugar
  • 3 tablespoons butter, room temperature
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt


for the cake

  1. Preheat oven to 350°F. Grease and flour two 8 inch cake pans and set aside.
  2. In the bowl of stand mixer fitted with the paddle attachment whisk the softened butter and sugar together until light and fluffy, about two minutes. Add the eggs, and vanilla extract and mix well, scraping down the sides of the bowl to full incorporate. Add the shredded apples.
  3. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Incorporate the dry ingredients into the wet, stirring until well combined.
  4. Evenly pour the batter into the prepared pans. Bake for 25 minutes, then allow to cool completely before frosting.

for the frosting

  1. To make the frosting, whip the butter and cream cheese until light and fluffy, about 4 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.

for the caramel sauce

  1. In a small saucepan, heat the sugar on low heat until its completely melted, swirling the pan gently every 20 seconds or so.
  2. Remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right. Next, pour in the heavy cream and sea salt. Stir until everything is combined.
  3. Pour into small bowl or cup and allow to cool completely before using.

assemble your cake

  1. Place the first cake on a plate, then top with 1/2 of the frosting. Layer the second layer on top of the  frosting, and top with remaining frosting. Be freeform with it, using a flat knife to even the top of each layer.
  2. Warm up the caramel sauce if it is not already warm. Pour over cake, making drips on the sides. If you’d like, decorate the top with edible flowers or fall fruits! Then make sure you have friends with you when you eat it, or else you’ll go nuts.


*This recipe make a standard 2 layer 8 or 9 inch cake. If you would like a 3 layer cake like we photographed simply times the recipe by 1 1/2!

Keywords: easy, fall, delicious, unique, autumn, spiced, moist, the best, kid approved

Looking for other Fall desserts from Broma?

Snickerdoodle Banana Bread

Pumpkin Cake with Cream Cheese Frosting

Fall Harvest Dark Chocolate Bark

Bourbon Apple Fritters


Himanshu Thakur

I love caramel cake. You shared valuable ingredients and explained the recipe beautifully. I tried your many recipes, came out amazing and I’m also gonna try this one.

sheenam @ thetwincookingproject

Love this Sarah!!!! Looks amazing. Totally loving your wedding pictures and vacation Insta stories these days. Def trying this recipe.

Yolanda Brown Turner

Two questions that weren’t answered in the blog. Should we use a certain type of apple? Different apples yield different results. Secondly, should we peel the apples before grating them?

I’m excited to try this recipe!

Sofi | Broma Bakery

Hey Yolanda! Great questions! Peel the apples! We used granny smith and gala! Just updated this recipe with this 🙂


I love pink lady apples, can I use those?
Thank you

Sofi | Broma Bakery

Hey Ade! Definitely! Pink lady would be super tasty in this cake 🙂


Please clarify: the note at the bottom says to multiply the recipe by 1.5 to make a 3 layer cake. Yet the directions as written say to grease and flour 3 cake tins. I really want to make this cake this weekend and don’t want to mess it up. Thank you!

Sofi | Broma Bakery

Hey Sarah. Sorry for the confusion. If you want to do 3 layers you should multiply the recipe by 1.5. The recipe as is will make 2 layers.


I just found the article via Google and it helped me a lot. Thank you for your effort.


Great taste! The simplicity of recipe and execution is very appreviated!

Sofi | Broma Bakery

We’re so glad you like this cake, Rossie! Happy baking 🙂


Great taste! The simplicity of recipe is very appreviated!

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