Caramel Apple Layer Cake

This Caramel Apple Layer Cake is a cozy dream come true! Soft, spiced cake layers packed with juicy apple chunks meet a luscious, thick caramel filling and a silky caramel buttercream frosting. It’s a perfect fall dessert that feels like a warm hug, and trust me, your family and friends will keep asking for seconds all season long!

Why You’ll Love this Caramel Apple Layer Cake

• Moist, tender apple cake. Every layer of this cake is super soft and melts in your mouth. Thanks to the combo of oil and butter, brown sugar, sour cream, and applesauce, the cake stays perfectly moist I dare you to have just one bite!
• Loaded with juicy apples. I pack in plenty of chunky apple pieces for bursts of fresh apple flavor in every forkful. Plus, the apples add even more moisture to the cake, so it feels lush and fresh, just how apple lovers like it.
• Caramel flavor in all the right places. You can’t beat caramel and apples. This cake layers thick caramel filling between the spiced cake and swirls luxurious caramel right into the buttercream frosting. It’s caramel heaven throughout!
• Great for fall or any time you want cozy. While it’s an absolute star on crisp autumn days, this cake also shines at holiday dinners, birthdays, or just because. Not too sweet, just perfectly spiced and heartwarming.

What You’ll Need

Here’s a rundown of everything you’ll need for this cake plus some tips to help you pick the best ingredients and get everything ready. Don’t forget to scroll down to the recipe card for exact amounts and full instructions.

Caramel Sauce

• Unsalted butter – I like unsalted because it lets you control the saltiness in the caramel. You can try salted if you want a little salty punch, but unsalted is best for balance.
• Dark brown sugar – This gives your caramel a deeper, richer flavor that makes a big difference. Don’t swap with light brown sugar here it just won’t taste as amazing.
• Sweetened condensed milk and Heavy whipping cream – These two together make the caramel smooth and creamy. I’ve tested different ratios, and using equal parts makes it just right not too runny or too stiff.
• Corn syrup – This smooths out the caramel and keeps it from getting grainy as it cools. It’s a must if you want that silky texture.

Apple Cake

• Flour – Stick to all-purpose flour for the best texture. Measure carefully so your cake stays light, fluffy, and moist. Too much flour can make it dry and dense, and nobody wants that.
• Leavening – We use both baking powder and baking soda here. Together, they give your cake a nice rise and make every bite tender.
• Spices – Warm cinnamon and just a pinch of nutmeg give that classic cozy flavor that pairs perfectly with apples.
• Salt – Just a little to highlight the flavors and balance the sweetness.
• Unsalted butter – Make sure it’s at room temperature so it mixes easily into the batter.. If you only have salted, skip the extra salt in the recipe.
• Vegetable oil – Mixing oil with butter keeps the cake incredibly moist, soft, and tender. It’s that easy comfort food feeling!
• Light brown sugar – Adds sweetness and a nice subtle caramel note, plus it helps lock in moisture.
• Vanilla extract – Rounds out the flavor and boosts the warmth of the spices.
• Eggs – You’ll need 5 large eggs. Using the right size keeps the texture just right.
• Sour cream – Adds moisture and thickens the batter so the apples don’t sink. It helps keep everything evenly distributed.
• Unsweetened applesauce – Extra moisture and apple flavor without added sugar.
• Chunky chopped apples – I recommend large, bite-sized chunks for perfect texture. Firm, tart varieties like Granny Smith or other baking apples work best here.

Caramel Buttercream

• Unsalted butter – Softened to whip up perfectly creamy. Salted butter can throw off the sweetness, so stick to unsalted here.
• Powdered sugar – Makes the frosting smooth, thick, and perfect for piping or spreading. You can adjust the amount to get your perfect consistency.
• Caramel sauce – We’ll fold some of our homemade caramel right into the buttercream for an extra rich, dreamy flavor.

How to Make Caramel Apple Layer Cake

I’ve broken this down into easy steps with photos so you can bake with confidence. Remember to find the full recipe card at the end for exact measurements and extra tips.

Make the Caramel Sauce

• Add ingredients. Start by melting butter in a large saucepan. Then stir in dark brown sugar, sweetened condensed milk, heavy cream, and corn syrup. Heat gently over medium heat, stirring often so the sugar dissolves completely.
• Cook to temperature. Crank the heat to medium-high and let the sauce boil for about 4 minutes. Use a candy thermometer to watch for 215°F that’s when your caramel will be thick but still easy to pour.
• Cool down. Pour the caramel into a bowl and chill it in the fridge until it sets. This helps your filling stay thick and not runny when you layer the cake.

Whisking the caramel sauce to silky perfection.

Chilling the caramel until it’s thick and spreadable.

Make the Apple Cake Batter

• Prep pans and oven. Line three 8-inch cake pans with parchment rounds on the bottom and grease the sides well. This helps the cakes release cleanly. Preheat your oven to 350°F (176°C) while you prep the batter.
• Mix dry ingredients. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set it aside while you work on the wet ingredients.
• Cream wet ingredients and sugar. In a large bowl, beat softened butter, vegetable oil, light brown sugar, and vanilla until pale and fluffy about 2 to 3 minutes. Then add eggs one at a time, beating well after each so the batter stays smooth and well combined.

Creaming butter, oil, and sugar until fluffy and light.

Adding eggs one by one for smooth batter.

• Alternate dry and wet ingredients. Add half the dry mix to the wet batter and stir gently till nearly combined. Next, pour in the sour cream and applesauce and mix until smooth. Then add the rest of the dry ingredients, folding gently just until blended. Overmixing here can make the cake tough.
• Fold in apples. Carefully fold in your chopped apples, keeping them chunky don’t break them up too much. Those apple bites are what make this cake shine!

Alternating dry with wet ingredients for a tender batter.

Folding in juicy apple chunks for perfect texture.

• Fill pans and bake. Divide the batter evenly among your prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
• Cool completely. Let the cakes cool in the pans for 2-3 minutes, then carefully remove and transfer to wire racks to cool fully before frosting. This step keeps your frosting from melting.

Dividing the batter evenly across three pans.

Beautifully baked and fully cooled cake layers.

Make the Buttercream

• Beat the butter. Whip your softened butter until creamy and smooth you want it easy to spread but sturdy.
• Add sugar and caramel. Mix in half the powdered sugar and beat until smooth. Next, add ¾ cup of your cooled caramel sauce for that rich caramel flavor. Then, gradually add the rest of the powdered sugar, beating until your frosting is silky, creamy, and spreadable.
• Whip for fluffiness. Crank your mixer up to high and whip for 3-4 minutes. This step adds air and makes your buttercream light and fluffy just perfect for frosting.

Build the Cake

• Level the cakes. Use a serrated knife to trim off any domed tops. Flat layers stack better, and your cake looks neater this way. Need help? I have a simple guide on leveling cakes that’s super helpful.
• Assemble layers. Start with one layer on your cake stand or plate. Spread about ½ cup of buttercream on top, then pipe a ring of buttercream along the edge to make a dam this keeps the caramel filling from oozing out. Spoon ½ cup of caramel sauce into the center and smooth it out. Repeat with the second layer, then top with the final cake layer. Apply a thin crumb coat of frosting around the entire cake to seal in crumbs.
• Decorate with caramel. Drizzle the rest of your caramel sauce around the cake’s edge, letting it drip down the sides for a beautiful finish. Spoon more caramel in the center to complete the look and add a little extra indulgence.

Building layers with a buttercream dam to hold the caramel filling.

Finishing with a gorgeous caramel drip along the edges.

• Pipe a pretty border. Use any leftover buttercream to pipe a decorative border around the top edge. I used Ateco tip 847 and sprinkled a pinch of nutmeg on top for a little extra warmth and a pop of fall color.
• Serve and enjoy. This cake tastes amazing right away, but if you want to make it ahead, keep it covered in the fridge. Let it come to room temperature before serving that way the caramel and buttercream soften perfectly and the flavors bloom.

Tips for Success

• Use a candy thermometer. Getting your caramel to just the right temperature is key. Aim for 215°F to have a thick, but pourable sauce. Trust me, a candy thermometer is your best kitchen helper for this step!
• Measure flour properly. Flour can pack down easily and too much dries out your cake. A kitchen scale is the most accurate tool here. If you don’t have one, spoon the flour into your measuring cup and level it off with a knife don’t scoop straight from the bag.
• Take your time creaming. Beat the butter, oil, sugar, and vanilla well until pale and fluffy, usually about 2–3 minutes. This gives you a tender cake every time.
• Don’t overmix after adding flour. Just stir until the flour disappears. Overmixing creates tough gluten and makes your cake less tender.
• Cool cakes before frosting. Frosting warm cake layers can cause melting and a runny caramel filling. Patience makes perfect, especially here!
• Use a cake lifter. Thin cake layers can be delicate. A cake lifter helps you move layers without cracking or breaking them.

Storage Information

• Refrigerate. Keep your cake covered airtight or in a cake carrier inside the fridge. If you don’t have a cake carrier, double wrap it in plastic wrap and use toothpicks to keep the frosting and caramel from getting squished. The cake tastes best cool not ice cold so take it out 30 to 60 minutes before serving. Try to enjoy it within 3 to 4 days to savor the best flavor and texture.
• Freezing tips. You can freeze the cake layers before frosting by wrapping each one tightly in plastic wrap and foil, then thawing in the fridge overnight before assembly. For the whole decorated cake, chill it in the freezer first, then wrap well to avoid freezer burn. If you want to freeze slices for snacks, wrap them individually in plastic wrap or airtight containers. Frozen cake keeps well for up to 3 months thaw slices overnight in the fridge before enjoying.