Caramel Layer Cake With Apple Frosting Recipe

Name: Caramel Layer Cake With Apple Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Caramel Cake; 2 cups whole wheat pastry flour; 1 3/4 cups all-purpose flour; 1 tablespoon baking powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon fine salt; 1 1/2 cups light brown sugar; 3/4 cup canola oil; 3/4 cup unsweetened applesauce; 3/4 cup dulce de leche (or jarred caramel dessert sauce); 2 teaspoons vanilla extract; 3 eggs; 1 1/2 cups buttermilk; For the Apple Frosting; 5 cups about 1 1/4 lbs. confectioners' sugar; 1/2 cup butter, softened; 1/3 cup apple cider or 1/3 cup apple juice; 1/2 teaspoon ground cinnamon; 1 pinch fine salt; dried apple, slices (optional)

Servings: persons

For the Caramel Cake
2 cups whole wheat pastry flour
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine salt
1 1/2 cups light brown sugar
3/4 cup canola oil
3/4 cup unsweetened applesauce
3/4 cup dulce de leche (or jarred caramel dessert sauce)
2 teaspoons vanilla extract
3 eggs
1 1/2 cups buttermilk
For the Apple Frosting
5 cups about 1 1/4 lbs. confectioners' sugar
1/2 cup butter, softened
1/3 cup apple cider or 1/3 cup apple juice
1/2 teaspoon ground cinnamon
1 pinch fine salt
dried apple, slices (optional)

1
For the cake, preheat oven to 350 degrees. Grease and flour two (9-by-2-inch) round cake pans; set aside. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, dulce de leche and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.
2
Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.
3
For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 2/3 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Decorate with dried apple slices, if you like, then set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.

3060

kcal

Calories

146

Fat

431

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the Caramel Cake, 2 cups whole wheat pastry flour, 1 3/4 cups all-purpose flour, 1 tablespoon baking powder, and more.

Yes, Caramel Layer Cake With Apple Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramel Layer Cake With Apple Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions