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A fully frosted three-layer caramel apple cake with caramel drip on a white cake stand, with a single slice on a white plate next to it.

Irresistible Caramel Apple Cake Recipe (No Grainy Caramel)

Moist spiced apple layers paired with smooth, from-scratch caramel sauce and a caramel drip finish. This homemade caramel apple cake explains exactly why caramel turns grainy and how to prevent it.
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Prep Time 45 minutes
Cook Time 28 minutes
Total Time 1 hour 13 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Caramel Apple Cake Layers
  • 2 3/4 cups cake flour spooned and leveled
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1/4 cup neutral oil
  • 1 1/4 cups granulated sugar
  • 1/2 cup brown sugar packed
  • 4 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 tsp vanilla extract
  • 2 cups Granny Smith apples peeled and finely diced
Salted Caramel Sauce
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cut into pieces
  • 1/2 cup heavy cream room temperature
  • 1 tsp flaky sea salt
  • 1/2 tsp lemon juice
Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1/4 cup caramel sauce reserved from above
  • 1 pinch salt

Equipment

  • 3 9x13 inch round cake pans For the classic layer cake height
  • 1 KitchenAid stand mixer or hand mixer For creaming and frosting
  • 1 Heavy-bottomed saucepan For the caramel sauce, prevents scorching
  • 1 CPastry brushandy thermometer Helpful for tracking sugar temperature precisely
  • 1 Pastry brush For washing down sugar crystals while cooking the caramel
  • 1 Offset spatula For smooth frosting application

Method
 

  1. Melt the sugar in a heavy-bottomed saucepan over medium heat, washing down the sides with a wet pastry brush, until deep amber, 8 to 10 minutes. Add lemon juice, whisk in the butter, then slowly whisk in the cream and stir in the salt. Cool completely.
    A glass bowl containing smooth, rich homemade caramel sauce topped with flaky salt on a wooden countertop.
  2. Preheat oven to 350 degrees F. Grease and flour three cake pans and line the bottoms with parchment rounds.
    Three greased round cake pans lined with parchment paper rounds on a wooden countertop.
  3. Whisk the cake flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
    A glass bowl filled with a whisked blend of dry ingredients including cake flour, leavening agents, and spices on a wooden countertop.
  4. In a stand mixer, beat the butter, oil, and both sugars on medium speed for 3 minutes until light and fluffy.
    A glass bowl containing a light, fluffy creamed mixture of butter, oil, and sugars on a wooden countertop.
  5. Add eggs one at a time, mixing until just combined after each.
    A glass bowl containing rich cake batter with an egg being mixed in on a wooden countertop.
  6. Mix in the vanilla extract.
    A glass bowl containing cake batter with pure vanilla extract swirled on top on a wooden countertop.
  7. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk in two additions, starting and ending with flour.
    A glass bowl filled with smooth, thoroughly blended cake batter on a wooden countertop.
  8. Gently fold in the diced apples by hand.
    A glass bowl filled with cake batter evenly mixed with fresh diced apples on a wooden countertop.
  9. Divide the batter among the three pans and bake for 26 to 30 minutes, until a toothpick comes out clean.
    Three cake pans filled evenly with apple-infused cake batter on a wooden countertop.
  10. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
    Three golden-brown baked apple cake layers cooling on a wire rack on a wooden countertop.
  11. Beat the butter until creamy, add powdered sugar gradually, then mix in 1/4 cup of the caramel sauce and salt until fluffy.
    A glass bowl filled with smooth, fluffy caramel buttercream frosting with a jar of caramel and salt on the side.
  12. Frost between each layer, apply a thin crumb coat, refrigerate for 20 minutes, then apply the final coat of frosting and drizzle with the remaining caramel.
    A fully frosted layer cake on a white cake stand, drizzled with caramel sauce and topped with nuts on a wooden countertop.
  13. Slice and serve, or refrigerate until ready to serve.
    A sliced caramel apple cake with a slice served on a plate and a knife resting on the wooden countertop.

Notes

  • Wash down the sides of the pan with a wet pastry brush while cooking the caramel. This is the single most important step to prevent graininess.
  • The lemon juice is a small addition that meaningfully reduces the risk of crystallization.
  • Use diced, not shredded, apples for the best texture.
  • Store refrigerated up to 5 days. Bring to room temperature before serving.