Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramel Apple Cake with Caramel Swiss Meringue Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 12 reviews

  • Author: Lea
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings

Description

This Caramel Apple Cake is a delightful dessert that combines tender apple-spiced cake layers with a luscious caramel Swiss meringue buttercream. The cake features diced cinnamon-sugar coated apples folded into a moist apple spice batter, baked to perfection then filled and frosted with a rich buttery caramel frosting. The final touch of drizzled caramel on top makes it irresistibly decadent and perfect for fall or special occasions.

Ingredients

Apples

  • 2 cups diced apples (heaping, approx. 2 medium apples)
  • 1 Tbsp light brown sugar
  • 1 tsp ground cinnamon

Apple Spice Cake

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1 cup vegetable oil
  • 1/2 cup light brown sugar (packed)
  • 1 cup granulated sugar
  • 3 large eggs (room temperature)
  • 1 tsp vanilla extract

Caramel

  • 1 cup granulated sugar
  • 1/4 cup water
  • 150 ml heavy cream (room temperature)
  • 1/2 cup unsalted butter (room temperature)

Caramel Swiss Meringue Buttercream

  • 3 large egg whites
  • 1 cup granulated sugar
  • 1 cup unsalted butter (room temperature, cubed)
  • 1/2 cup caramel (prepared above)

Instructions

  1. Prepare Apples: Peel and dice the apples, then toss them with 1 tablespoon light brown sugar and 1 teaspoon ground cinnamon. Set aside to let the flavors meld.
  2. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease, flour, and line three 6-inch cake rounds with parchment paper to ensure easy removal.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground nutmeg, and 3/4 teaspoon salt. Set aside.
  4. Combine Wet Ingredients: In the bowl of a stand mixer, beat 1 cup vegetable oil with 1/2 cup packed light brown sugar and 1 cup granulated sugar for about 2 minutes until thoroughly combined. Add 3 eggs one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract.
  5. Incorporate Dry Ingredients and Apples: Add the flour mixture in three increments to the wet ingredients, gently folding each addition in. Fold the cinnamon-sugar coated apples into the batter evenly.
  6. Bake Cake Layers: Divide the batter evenly among the prepared pans. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean. Cool in pans on wire racks for 10 minutes, then turn out onto racks to cool completely.
  7. Make Caramel: In a medium pot, combine 1 cup granulated sugar and 1/4 cup water, stirring just to combine. Cook over high heat without stirring, washing down sides with a pastry brush dipped in water if necessary to prevent crystallization. When the caramel turns an amber color, immediately remove from heat and slowly whisk in 150 ml room temperature heavy cream—be careful as it will bubble vigorously. Add 1/2 cup room temperature unsalted butter and return to heat, boiling and whisking constantly for 2 minutes. Remove from heat and let cool to room temperature, then refrigerate to thicken.
  8. Prepare Caramel Swiss Meringue Buttercream: Combine 3 large egg whites and 1 cup granulated sugar in the bowl of a stand mixer. Place the bowl over a double boiler or hot water bath and whisk constantly until the mixture reaches 160°F on a candy thermometer and is no longer grainy (about 3 minutes). Transfer bowl to stand mixer and whip at medium-high speed until stiff peaks form and meringue is cool to the touch (5-10 minutes).
  9. Add Butter to Meringue: Switch mixer to paddle attachment. Gradually add 1 cup cubed unsalted butter to the meringue, mixing until smooth and creamy.
  10. Incorporate Caramel: Add the cooled caramel to the buttercream and whip until fully combined and smooth.
  11. Assemble Cake: If necessary, trim cake layers for evenness. Place one cake layer on a serving plate or cake stand and spread with approximately 2/3 cup of caramel buttercream evenly. Repeat layering with remaining cakes and frosting.
  12. Crumb Coat and Chill: Apply a thin layer of frosting around the outside of the assembled cake as a crumb coat. Smooth the sides and chill the cake for 20 minutes to set the crumb coat.
  13. Decorate with Caramel: Using a small spoon, place dollops of caramel around the top edge of the cake allowing some caramel to drip down the sides. Spread additional caramel evenly across the top of the cake with an offset spatula for a glossy finish.

Notes

  • Use room temperature eggs and butter to ensure smooth batter and frosting consistency.
  • Be careful when making caramel as the mixture becomes extremely hot and bubbly when adding cream.
  • Cooling the cake layers completely before frosting prevents melting and sliding of the buttercream.
  • Ensure the egg whites reach 160°F to safely make the Swiss meringue.
  • For a deeper caramel flavor, you can use store-bought caramel sauce, but homemade is best.
  • Leftover cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/caramel-apple-cake-with-caramel-swiss-meringue-buttercream-recipe/