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There’s something magical about warm apple cake drizzled with golden salted caramel sauce. This Apple Cake with Salted Caramel is a combination of tender spiced apples, moist crumb, and gooey caramel makes this the ultimate fall dessert — perfect for Thanksgiving, cozy weekends, or when you are craving a Fall dessert.
Years ago, we lived out one of my bucket list items — pick apples straight from an apple orchard in Vermont. It was everything I imagined and more. I was in a sweater with a beanie because it was that perfect crisp, cold Fall weather that makes you want to warm up around a fire. We were so proud of our apple picking and came home and made as many recipes as possible with apples!
This homemade Apple Cake with Salted Caramel Sauce is the perfect Fall dessert and one. that I love to make every year. This moist cake is studded with fresh apples, spices, and topped with salted caramel and vanilla ice cream. Apples are the star of the show but the homemade salted caramel comes in as a close second.
This is an easy apple cake recipe because you just whip up the apple cake batter and spread it into a 9 x 13 pan and bake it. That’s it! No removing the cake from the pans, stacking it, and frosting it. All you need to do is drizzle homemade salted caramel all over the top of the cake and it is ready to go! I highly recommend serving it with a big scoop of vanilla ice cream because it just puts it over the top!
I have shared my Apple Fritter Cake before and it consistently receives 5 star reviews and is another perfect Fall cake.
Apple Caramel Cake Ingredients:
For Apple Cake:
All-purpose Flour
Sugar
Packed Brown Sugar
Baking Powder
Baking Soda
Cinnamon
Nutmeg
Salt
Oil (canola, vegetable, olive, avocado, etc)
Large Eggs
Vanilla Extract
Fresh Apples (see below for suggestions)
Finely Chopped Walnuts (optional)
For Salted Caramel Sauce:
Brown Sugar
Heavy Cream
Butter
Vanilla Extract
Salt
Best Apples to use for Apple Cake:
Choosing the right apple variety is key. You want apples that stay tender but don’t turn mushy in the oven and have a balance of sweetness and acidity.
Best classic apples for baking:
- Honeycrisp: Sweet, crisp, and holds shape beautifully.
- Granny Smith: Tart, firm, and adds brightness to balance the caramel.
- Braeburn or Pink Lady: Great flavor and texture for mixed-apple cakes.
Newer apple varieties to try:
- Cosmic Crisp: A new favorite—firm texture, intense flavor, and natural sweetness that shines in cakes.
- Envy or SweeTango: Modern hybrids that hold their shape while adding depth of flavor.
How to make Homemade Apple Cake with Salted Caramel:
Preheat the oven to 350 degrees F. In a large mixing bowl, stir together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add the oil, eggs, and vanilla and mix at medium speed for 1 to 2 minutes or until smooth.
Stir in the apples and walnuts, if using, by hand. Spoon the batter into a greased and floured 13 × 9-inch cake pan.
Bake for 38 to 45 minutes, or until the top springs back when lightly touched in the center. Cool on a wire rack.
For the salted caramel sauce:
In a saucepan, combine the brown sugar, cream, and butter. Cook, stirring constantly, over medium heat 5-7 minutes or until the brown sugar dissolves. Stir in the vanilla and salt.
Poke small holes in the cake and drizzle 1/2 of the sauce over the cake to allow the caramel sauce to seep in. Let it seep in for about 5 minutes and then add the remaining caramel (if you want to drizzle caramel on top of the ice cream, keep some caramel on the side.
Top with vanilla ice cream or fresh whipped cream and a drizzle of caramel.
How do I know when the apple cake is done baking?
Signs your apple cake is perfectly baked:
The top feels springy when lightly pressed.
The edges are golden brown and slightly pull away from the pan.
A toothpick inserted in the center comes out clean or with a few moist crumbs.
Should You Poke Holes in the Cake for Caramel?
Yes — gently poke small holes in the warm cake using a skewer or fork before drizzling the caramel. This helps the sauce seep inside, creating ribbons of buttery sweetness in every bite. Don’t overdo it; a few pokes per square inch is plenty.
What type of pan should I use for cakes?
I am a huge fan of aluminum pans for baking. Use a 9×13-inch light aluminum pan for even baking.
Why aluminum? Glass pans retain heat longer, which can overbake your cake once removed from the oven. Aluminum conducts heat more evenly than glass. It prevents overbrowning and ensures the center bakes fully before the edges dry out.
Frequently Asked Questions (FAQ’s):
- Can I freeze it? Freeze the cake (without caramel) tightly wrapped for up to 3 months. Thaw and warm before adding sauce.
- What should I serve homemade apple cake with? A scoop of vanilla ice cream or a dollop of fresh whipped cream.
Popular Apple Recipes:
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Apple Cake with Salted Caramel
Ingredients
Apple Cake:
- 2 1/4 cups Flour
- 3/4 cup Sugar
- 3/4 cup Brown Sugar (packed)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Salt
- 3/4 cup Oil (canola)
- 3 large Eggs
- 2 teaspoons Vanilla Extract
- 2 to 3 large Apples (cut into 1/2-inch pieces, about 2 1/2 cups)
- 3/4 cup Chopped Walnuts (optional)
Salted Caramel Sauce:
- 1 cup Brown Sugar (packed)
- 1/2 cup Heavy Cream
- 3 Tablespoons Butter
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
- Vanilla Ice Cream (for serving)
Instructions
- Preheat the oven to 350 degrees F. In a large mixing bowl, stir together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the oil, eggs, and vanilla and mix at medium speed for 1 to 2 minutes or until smooth.
- Stir in the apples and walnuts, if using, by hand. Spoon the batter into a greased and floured 13 × 9-inch cake pan.
- Bake for 38 to 45 minutes, or until the top springs back when lightly touched in the center. Cool on a wire rack.
Salted Caramel Sauce:
- In a saucepan, combine the brown sugar, cream, and butter. Cook, stirring constantly, over medium heat 5-7 minutes or until the brown sugar dissolves. Stir in the vanilla and salt.
- Poke small holes in the cake and drizzle 1/2 of the sauce over the cake to allow the caramel sauce to seep in. Let it seep in for about 5 minutes and then add the remaining caramel (if you want to drizzle caramel on top of the ice cream, keep some caramel on the side.
- Top with vanilla ice cream or fresh whipped cream and a drizzle of caramel.
Notes
- Honeycrisp: Sweet, crisp, and holds shape beautifully.
- Granny Smith: Tart, firm, and adds brightness to balance the caramel.
- Braeburn or Pink Lady: Great flavor and texture for mixed-apple cakes
- Cosmic Crisp: A new favorite—firm texture, intense flavor, and natural sweetness that shines in cakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
