Over the years, I’ve managed to put together a long list of favourite cakes. Some are simple to make, while others are a little bit more challenging to put together. Try my delicious Caramel Apple Spice Cake recipe today!
A lot of people like chocolate cake. Chocolate cake is a classic, and no matter how you do it, you really can’t go wrong with chocolate cake.
But when I’m in the mood for something a little more fruity and little less choclatey, my go-to cake is Caramel Apple Spice Cake.
It’s so good, I wish I could give each and every one of you a nice, big slice so you know what I’m talking about.
Adapted from The Brown Eyed Baker’s recipe, my version has nutmeg and less all spice.
The Caramel Apple Spice Cake came out really moist because of the apple sauce, and it smelled positively heavenly, thanks to the spices.
The combination of apple and spice to the cake made it quite flavourful, both sweet and tart at the same time. I loved how balance pf salted caramel and rich buttercream.
While the recipe might be quite lengthy, I promise you that it will be all worthwhile.
Ingredients for Cake
1½ cups unsalted butter, room temperature
2½ cups caster sugar
4 cups all-purpose flour
2 tsps baking soda
1 tsp baking powder
1 tsp salt
2 tsps ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon all spice
1/4 teaspoon nutmeg
4 cups applesauce, unsweetened
Ingredients for Caramel
4 tbsp water
1/2 cup sugar
1/2 cup half and half cream or use whipping cream
1 tsp vanilla
1 tbsp butter, unsalted
a dash of salt
Ingredients for Caramel Buttercream
5 large egg whites
1 cup granulated sugar
2 cups softened unsalted butter, cut into cubes
1/4 cup caramel
2 tablespoons hot water
pinch of Salt
a pinch of cream of tartar
Ingredients for Simple Syrup
1/4 cup sugar
1/4 cup water
1 tsp vanilla
Instructions for the Cake
Prepare 3 cake pans (8-inch round), line the bottom and sides with parchment paper.
Beat the butter and sugar at medium speed until light and fluffy.
While the butter and sugar are being beaten. Sift all the dry ingredients in a bowl: flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground cloves, all spice. Set aside.
Once the butter and sugar is light and fluffy, switch to low speed and add the eggs one at a time until incorporated. Make sure to scrape the bottom and sides of the bowl for even mixing.
Add the flour in three additions alternating with the applesauce ( 2 additions ), beginning and ending with the flour. Mix until fully incorporated, but as always do not over mix.
Pour the batter into the 3 cake pans. Bake at 325F for about 45 minutes. To check for doneness: you can insert a cake tester/toothpick/bamboo skewer into the centre of the cake, if it comes out clean then it’s done.
Let the cake cool and transfer to a cooling rack.
Instructions for the Salted Caramel
In a small pot over medium heat, combine sugar and water. Do not stir.
The sugar will dissolve as it boils.
Once you see some parts turn amber in colour, give it a swirl to ensure even caramelization. Continue to cook until it has darkened in colour (doesn’t take too long).
Lower the heat and the cream and vanilla and whisk until smooth, continue to cook until it has thickened. Mix in the butter and add salt.
Instructions for the Buttercream
First, make sure the bowl is grease free ( grease hampers the meringue from reaching its full volume).
In your mixing bowl, add egg whites and sugar and place over the pot of simmering water (bain-marie). Whisk the egg and sugar gently. The goal is to dissolve the sugar and warm the eggs for the meringue to maximize its volume.
Once the egg mix is warm, place the bowl back in the mixer. Use the whisk attachment of the mixer. Whisk the egg whites at high-speed and add the pinch of cream of tartar.
Continue whisking until the meringue is glossy and thick. Be patient. This takes awhile, give it about 10 minutes.
Add softened butter gradually. Once all the butter has been incorporated, you can add the cooled caramel.
Switch the whisk attachment to a paddle attachment to make buttercream smoother with less air bubbles.
Bake for about 350F for about 30 – 40 minutes.
Instructions for the Simple Syrup
In a small pot, add all ingredients. Bring to a boil, remove from heat. Let it cool before use.
PUTTING EVERYTHING TOGETHER
Make sure the cake has cooled completely.
Level your cakes, using a serrated knife – ideally, each cake layer should be 1″ high.
Apply simple syrup using a pastry brush to each cake layer to keep them moist but not wet. Simply dab syrup on the cake layers.
Place the first layer of the cake on your cake board. Add buttercream, about a 3/4 cup each layer or more if thicker layer is preferred, use an offset spatula to evenly spread the buttercream. Repeat the same for 2nd layer. For the last cake layer, crumb coat the top and the sides of the cake. Refrigerate for about 30 minutes.
Bring out the cake and mask the entire cake with buttercream.
Then, add caramel on top of cake.
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