If there were ever a cake that could win the crown for “Best in Fall,” it’s this Caramel Apple Spice Cake. We’re talking four layers of tender, cinnamon-spiced apple cake, stacked high with silky caramel buttercream, then drizzled with even more caramel for good measure. It’s the kind of dessert that makes guests gasp when you set it on the table—and then scramble for seconds after the first bite.
This isn’t just a fall cake; it’s an edible celebration of the season. Chopped fresh apples bring a burst of juicy sweetness, while warm spices—cinnamon, nutmeg, cloves, and ginger—wrap you in a cozy autumn hug. And that caramel frosting? Let’s just say it’s the dessert equivalent of slipping into your favorite sweater.
Whether you’re making it for a special dinner, a holiday gathering, or just because your sweet tooth insists, this cake is worth every minute in the kitchen. Trust me, once you slice into this beauty, you’ll understand why it’s become one of my most requested apple desserts.
Why You’ll Love This Caramel Apple Spice Cake
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A spiced apple cake so moist it practically melts in your mouth.
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Buttery caramel frosting that tastes like a sweet, velvety dream.
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Makes a stunning centerpiece for any autumn celebration.
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The perfect way to combine apple dessert flavors with caramel frosting cake indulgence.
Ingredients
For the Cake:
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3 cups (360 g) all-purpose flour
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1 tbsp baking powder
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1/2 tsp salt
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2 1/2 tsp ground cinnamon
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1 tsp ground nutmeg
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1/4 tsp ground cloves
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1/4 tsp ground ginger
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1/2 cup (113 g) unsalted butter, softened
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1/2 cup (120 ml) vegetable oil
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1 1/2 cups (300 g) granulated sugar
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1/2 cup (120 g) applesauce
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4 large eggs
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1 tbsp vanilla extract
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1 cup (240 ml) milk
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3 cups (360 g) chopped apples
For the Caramel Buttercream:
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2 cups (452 g) unsalted butter, softened
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2 tsp vanilla extract
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1/2 cup (120 ml) caramel sauce
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2 tsp cinnamon
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3 cups (360 g) powdered sugar
For Decoration:
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Extra caramel sauce for drip
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Apple slices for garnish
Step-by-Step Instructions
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Prep your pans – Preheat oven to 350°F (175°C). Grease four 8-inch round cake pans and line with parchment.
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Mix dry ingredients – In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
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Make the batter – In a large bowl, beat butter, oil, applesauce, and sugar until smooth. Add eggs and vanilla; mix until combined.
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Combine – Alternately add dry ingredients and milk to wet mixture, starting and ending with dry. Fold in chopped apples.
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Bake – Divide batter evenly among pans. Bake 20–25 minutes, or until a toothpick comes out clean. Cool completely.
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Make the frosting – Beat butter, vanilla, caramel sauce, and cinnamon until creamy. Gradually add powdered sugar, beating until light and fluffy.
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Assemble – Level cake layers. Spread buttercream between each layer, then crumb coat the whole cake. Chill for 15 minutes before applying the final coat of frosting.
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Decorate – Drizzle with caramel sauce and garnish with apple slices just before serving.
Baking Tips for the Perfect Caramel Frosting Cake
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Use a mix of sweet and tart apples for the best flavor balance.
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Make sure cakes are fully cooled before frosting—warm cake + buttercream = a melty mess.
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For an extra caramel kick, brush each cake layer with a little caramel sauce before adding frosting.
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If you want a bakery-perfect drip, let the caramel cool until just thick enough to slowly slide down the sides.
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Add apple slices right before serving to keep them from browning.
A Little Kitchen Story
I first made this cake for a friend’s fall wedding, thinking it would be a pretty—but maybe slightly over-the-top—dessert. Turns out, it was the first thing gone from the dessert table. Guests were smuggling slices onto extra plates “for later,” which, let’s be honest, is the ultimate compliment.
Since then, this Caramel Apple Spice Cake has been my go-to showstopper for special occasions. It’s become as much a part of our holiday table as the turkey and stuffing. My kids have even dubbed it “the fancy cake,” which I take as the highest praise possible.
What to Serve with Caramel Apple Spice Cake
This cake is a star on its own, but if you want to gild the lily, serve it with a scoop of vanilla bean ice cream or a dollop of whipped cream. Pair it with hot cider, chai tea, or coffee for the ultimate cozy dessert experience. For a holiday dessert buffet, it plays beautifully alongside pumpkin pie and pecan tart.
How to Store
Store covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the softest texture. The cake layers (unfrosted) can be wrapped and frozen for up to 2 months; thaw completely before frosting. If storing a fully frosted cake, refrigerate, but add caramel drip and apple garnish just before serving.
FAQs
Can I make this cake ahead of time?
Yes—bake the layers a day ahead, wrap tightly, and frost the next day.
What kind of apples work best?
A mix of Honeycrisp and Granny Smith gives a great sweet-tart flavor.
Can I make it as a sheet cake?
Absolutely—bake in a 9×13-inch pan for 35–40 minutes.
Can I use store-bought caramel sauce?
Yes, but if you have time, homemade caramel takes it to the next level.
This Caramel Apple Spice Cake isn’t just dessert—it’s an event. Each slice is a celebration of autumn baking, with warm spices, tender apples, and indulgent caramel frosting. One bite and you’ll see why it’s earned a permanent spot in my fall recipe rotation.
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Caramel Apple Spice Cake
- Total Time: 1 hour 10 minutes (plus cooling and decorating)
- Yield: 12–14 servings 1x
Description
A stunning four-layer spiced apple cake made with fresh apples, cinnamon, nutmeg, cloves, and ginger, layered with silky caramel buttercream, and finished with a caramel drip and apple slice garnish. This Caramel Apple Spice Cake is the ultimate autumn showstopper for holiday gatherings, weddings, or any special celebration.
Ingredients
Cake:
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3 cups (360 g) all-purpose flour
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1 tbsp baking powder
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½ tsp salt
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2½ tsp ground cinnamon
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1 tsp ground nutmeg
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¼ tsp ground cloves
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¼ tsp ground ginger
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½ cup (113 g) unsalted butter, softened
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½ cup (120 ml) vegetable oil
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1½ cups (300 g) granulated sugar
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½ cup (120 g) applesauce
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4 large eggs
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1 tbsp vanilla extract
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1 cup (240 ml) milk
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3 cups (360 g) chopped apples
Caramel Buttercream:
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2 cups (452 g) unsalted butter, softened
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2 tsp vanilla extract
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½ cup (120 ml) caramel sauce
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2 tsp cinnamon
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3 cups (360 g) powdered sugar
Decoration:
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Extra caramel sauce for drip
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Apple slices for garnish
Instructions
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Preheat oven to 350°F (175°C). Grease four 8-inch round cake pans and line with parchment paper.
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In a medium bowl, whisk flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
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In a large mixing bowl, beat butter, oil, applesauce, and sugar until smooth. Add eggs and vanilla; mix until combined.
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Alternately add dry ingredients and milk to wet mixture, starting and ending with dry. Fold in chopped apples.
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Divide batter evenly among prepared pans. Bake 20–25 minutes, or until a toothpick inserted comes out clean. Cool completely.
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For the frosting: Beat butter, vanilla, caramel sauce, and cinnamon until creamy. Gradually add powdered sugar and beat until fluffy.
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Level cooled cake layers. Spread buttercream between each layer. Apply a crumb coat, chill 15 minutes, then frost the entire cake.
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Drizzle caramel sauce around the edges for a drip effect and garnish with apple slices just before serving.
Notes
Use a mix of sweet and tart apples for best flavor.
Ensure cake is fully cooled before frosting.
For extra caramel flavor, brush each cake layer with caramel sauce before frosting.
Let caramel drip cool to a slow-flowing consistency before applying.
Add apple garnish at the last minute to prevent browning.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American