The combination of apples and warm spices creates a comforting flavor.
The salted caramel cream adds a rich, sweet, and slightly salty contrast.
Moist and tender texture thanks to the fresh apples.
Perfect for holidays, family gatherings, and special occasions.
Simple ingredients come together for an impressive dessert.
Can be served as a casual treat or an elegant dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
baking soda
salt
ground cinnamon
ground nutmeg
ground ginger
granulated sugar
brown sugar
eggs
vegetable oil or melted butter
vanilla extract
grated or finely chopped apples
milk or buttermilk
heavy cream
salted caramel sauce
Directions
Preheat the oven to 350°F (175°C) and grease a cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, oil or melted butter, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing gently until combined.
Stir in the grated or finely chopped apples.
Add the milk or buttermilk and mix until a smooth batter forms.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for about 35–40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before adding the topping.
In a bowl, whip the heavy cream until soft peaks form.
Fold in a portion of the salted caramel sauce to create the salted caramel cream.
Spread or spoon the salted caramel cream over the cooled cake.
Drizzle additional salted caramel sauce on top before serving.
Servings and timing
Servings: 8–10 servings
Prep Time: 15 minutes Cook Time: 35–40 minutes Total Time: about 55 minutes
Variations
Nutty version: Add chopped walnuts or pecans to the batter.
Extra spice: Increase the cinnamon or add cloves for deeper spice flavor.
Layer cake: Bake the batter in two pans and layer with salted caramel cream.
Apple chunks: Use small apple cubes instead of grated apples for more texture.
Maple twist: Replace part of the caramel with maple syrup in the cream.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 4 days because of the cream topping.
Before serving, allow the cake to sit at room temperature for about 15–20 minutes for the best texture. Individual slices can be gently warmed in the microwave for about 10–15 seconds if desired.
The cake without the cream topping can also be frozen for up to 2 months. Thaw completely before adding the salted caramel cream and serving.
FAQs
What type of apples work best for this cake?
Firm apples such as Honeycrisp, Granny Smith, or Fuji work well because they hold their texture during baking.
Can I use applesauce instead of fresh apples?
Yes, but fresh apples provide better texture and flavor in the cake.
What is salted caramel cream?
It is whipped cream blended with salted caramel sauce, creating a rich and slightly salty topping.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and add the salted caramel cream before serving.
Can I make this cake without the cream topping?
Yes, the cake is delicious on its own or with a simple caramel drizzle.
Can I turn this recipe into cupcakes?
Yes, bake the batter in cupcake liners for about 18–22 minutes.
How do I know when the cake is fully baked?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready.
Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works perfectly if you want to save time.
Can I add raisins to the batter?
Yes, raisins or dried cranberries can add extra sweetness and texture.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking flour blend designed for cakes.
Conclusion
Apple Spice Cake with Salted Caramel Cream is a rich and comforting dessert that beautifully combines warm spices, tender apples, and a creamy caramel topping. With its moist texture and cozy flavors, it’s an ideal treat for fall, holidays, or any time you want a homemade dessert that feels both special and satisfying.
This Apple Spice Cake with Salted Caramel Cream is a moist and flavorful dessert packed with tender apples and warm spices like cinnamon and nutmeg. Topped with a rich salted caramel whipped cream, this apple spice cake is perfect for fall gatherings, holidays, or any time you want a cozy homemade dessert.
Ingredients
For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¾ cup granulated sugar
½ cup brown sugar
2 eggs
½ cup vegetable oil or melted butter
1 teaspoon vanilla extract
1 ½ cups grated or finely chopped apples
½ cup milk or buttermilk
For the Salted Caramel Cream:
1 cup heavy cream
½ cup salted caramel sauce (plus extra for drizzling)
Instructions
Preheat the oven to 350°F (175°C) and grease a cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, mix the granulated sugar, brown sugar, eggs, oil or melted butter, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing gently until combined.
Stir in the grated or finely chopped apples.
Add the milk or buttermilk and mix until a smooth batter forms.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely.
In a mixing bowl, whip the heavy cream until soft peaks form.
Fold in the salted caramel sauce to create the salted caramel cream.
Spread or spoon the salted caramel cream over the cooled cake.
Drizzle additional salted caramel sauce on top before serving.
Notes
Use firm apples like Honeycrisp, Granny Smith, or Fuji for the best texture.Do not overmix the batter to keep the cake light and tender.The cake can be served plain or with extra caramel drizzle.Chill the cream slightly before whipping for better volume.
