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Caramel Apple Cake with Swiss Meringue Buttercream Recipe

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3.8 from 10 reviews

This Caramel Apple Cake is a moist, spiced apple cake layered and frosted with a silky caramel Swiss meringue buttercream, finished with a luscious drizzle of homemade caramel. Perfect for fall gatherings or any special occasion, it combines tender apple-spiced cake layers with rich, creamy caramel frosting for an irresistible dessert experience.

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 caramel from above)

Instructions

  1. Prepare Apples: Peel and dice approximately 2 medium apples to yield 2 heaping cups. Toss diced apples with 1 tablespoon light brown sugar and 1 teaspoon ground cinnamon. Set aside to allow flavors to meld.
  2. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour three 6-inch cake rounds and line the bottoms with parchment paper for easy removal.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon salt, 1 1/2 teaspoons ground cinnamon, and 3/4 teaspoon ground nutmeg. Set aside.
  4. Combine Wet Ingredients and Sugars: In the bowl of a stand mixer, combine 1 cup vegetable oil, 1/2 cup packed light brown sugar, and 1 cup granulated sugar. Beat on medium speed for about 2 minutes until thoroughly combined.
  5. Add Eggs and Vanilla: Add 3 large eggs one at a time to the sugar and oil mixture, beating well after each addition to fully incorporate. Mix in 1 teaspoon vanilla extract.
  6. Add Dry Ingredients: Add the flour mixture in three parts, folding gently to combine after each addition. Be careful not to overmix to keep the cake tender.
  7. Fold in Apples: Gently fold the prepared apples into the batter, distributing them evenly.
  8. Bake the Cake: Evenly divide the batter among the prepared pans. Bake for 45-50 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
  9. Cool the Cakes: Allow cakes to cool in their pans on wire racks for 10 minutes. Then, carefully remove from pans and let cool completely on wire racks.
  10. Make Caramel: Combine 1 cup granulated sugar and 1/4 cup water in a medium saucepan. Stir to combine gently, but once heating starts, do not stir. Use a pastry brush dipped in water to wash down sugar crystals on the pot sides to avoid crystallization. Cook over high heat until the caramel reaches a deep amber color.
  11. Add Cream and Butter: Remove pan from heat and very slowly whisk in 150 ml room-temperature heavy cream carefully as it will bubble vigorously. Return to heat, add 1/2 cup unsalted butter, and bring mixture back to a boil. Cook, whisking constantly, for 2 minutes until caramel is smooth. Let cool to room temperature, then refrigerate to thicken.
  12. Prepare Swiss Meringue: In the bowl of a stand mixer, combine 3 large egg whites and 1 cup granulated sugar. Whisk to combine.
  13. Heat Egg White Mixture: Place the bowl over a double boiler or hot water bath on the stove. Whisk constantly until the mixture reaches 160°F (71°C) on a candy thermometer and is no longer grainy to the touch, approximately 3 minutes.
  14. Whip Meringue: Transfer the bowl to a stand mixer and whip on medium-high speed until stiff peaks form and the bowl is no longer warm to touch, about 5-10 minutes.
  15. Add Butter: Switch to the paddle attachment and slowly add 1 cup cubed unsalted butter, mixing until smooth and creamy.
  16. Incorporate Caramel: Add 1/2 cup of the cooled caramel to the buttercream and whip until fully combined and smooth.
  17. Assemble Cake Layers: Trim cakes if needed for evenness. Place one cake layer on a serving plate or cake stand. Spread 2/3 cup of the caramel buttercream evenly over the layer. Repeat with the remaining layers.
  18. Crumb Coat and Chill: Apply a thin crumb coat of frosting over the entire cake to seal in crumbs. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
  19. Decorate with Caramel: Using a small spoon, place dollops of caramel around the top edges of the chilled cake, allowing some to drip down the sides. Fill the center of the cake top with more caramel and spread smoothly with an offset spatula.

Notes

  • If you prefer a less sweet cake, reduce brown and granulated sugar slightly.
  • Use tart apples like Granny Smith for balanced sweetness and flavor.
  • Make sure eggs are at room temperature for better emulsification in the batter.
  • When making caramel, avoid stirring once it starts cooking to prevent crystallization.
  • Allow caramel to cool to just room temperature before adding to buttercream to avoid melting the frosting.
  • This cake can be made a day ahead and kept refrigerated; bring to room temperature before serving for best texture and flavor.

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