• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Bake Offs
  • Recipes
  • Travel
  • About
  • Work With Me
  • Nav Widget Area

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
The Pancake Princess

The Pancake Princess

A baking blog curating internet recipes.

You're here: Home > Pancake Princess

Baked’s Caramel Apple Cake

by erika 7 Comments

JUMP TO RECIPE PRINT RECIPE

Once again, another roommate’s birthday has come and gone and while no one is going to award me prizes for making perfectly leveled cakes, at least everyone said this one tasted good.

Caramel Apple Cake // The Pancake Princess


Caramel Apple Cake // The Pancake Princess
collage2Halfway (or so) through business school, I re-met my friend Skyler. We had been vaguely acquainted in college, but had never really interacted (save for one VERY MEANINGFUL MOMENT OF EYE CONTACT). But I ran into him at a concert in June, and then again at a shop in July, and at a friend’s pedal party, and then again while out with friends.

Somehow, we started hanging out and it turned out he knew about my blog and was also a huge fan of baking (and probably a better baker than I am). We ended up baking many things together, screen printing shirts for my classmate’s bachelorette, drinking many G&Ts and wearing those fake glasses with the lenses popped out more than you should probably be allowed. Somehow, he ended up being the catalyst that fused several disparate friend groups together and suddenly I went from drifting in Houston to be surrounded by what felt like a solid squad.

Anyway, in 2015, he was on a mission to bake one new cake every month and I think this was one of them. My roommate isn’t a big fan of cake, save for tres leches, but she took a bite of the slice I brought home for her and her eyes went big and she went This is the cake I want for my birthday!

At the beginning of this year, Skyler moved to New York after accepting an amazing gig at a very cool company (PS. he’s also famous) which was well-deserved and great and beautiful but he also left a distinctly Skyler-shaped hole in Houston behind him. I made this cake again, adapted from one of his favorite cookbooks, for my roommate’s birthday just a few weeks after he left.

And it was good, but somehow not as good as when he made it.

Caramel Apple Cake // The Pancake Princess

Caramel Apple Cake // The Pancake Princess

Caramel Apple Cake // The Pancake PrincessNotes: I scaled the recipe down by 1/3 to make a 3-layer, 6″ cake simply because that’s pretty much the size I make all my cakes and I love the momofuku style of naked cakes (and being able to bake all the layers in 1 9×13 pan).

After tasting the cake after it came out of the oven, I wish I had bumped up the spices more. I compensated by adding a spiced milk soak to the layers. If you wish to skip the milk soak (the extra moisture isn’t necessary), I would suggest increasing the cinnamon to 2.5 teaspoons and adding extra all-spice or cloves or nutmeg, whatever calls to you.

Each of the steps (making the applesauce, making the caramel, etc.) is not difficult, but it does require time. I would recommend doing this in phases (i.e. caramel and applesauce one day, cake the next). Alternatively, the cake will not suffer if you just buy applesauce and caramel from the store.

I didn’t like the way the caramel turned out with the corn syrup as written in the Baked cookbook (and the caramel also took forever to brown), so I’ve included my suggested method for making the caramel instead.

PS. I topped the cake with the salted caramel balls from Trader Joe’s. Don’t forget the flaky sea salt on top!

PRINT PIN

Baked's Caramel Apple Cake

Adapted from Baked Exploration's Salted Caramel Apple Cake.
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings 1 3-layer 6-inch cake

Ingredients

For the applesauce:

  • 2 large green apples peeled and diced (4 cups total)
  • 3/4 cup water
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • squeeze of lemon

For the cake:

  • 2 2/3 cups all-purpose flour
  • scant 1.5 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • pinch cloves
  • pinch nutmeg
  • 1 cup 2 sticks unsalted butter, cut into 1-inch cubes, at room temperature
  • 1 2/3 cups sugar
  • 1 large egg
  • 2.5 cups homemade applesauce recipe below

For the caramel:

  • 3/4 cups sugar
  • 4 tablespoons butter softened, cut into ½-inch cubes
  • 3/4 cups heavy cream

For the caramel buttercream:

  • 3/4 cups sugar
  • 2.5 tablespoons all-purpose flour
  • 3/4 cups whole milk
  • 2.5 tablespoons heavy cream
  • 12 tablespoons unsalted butter soft and cut into small pieces
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons caramel at room temperature more to taste

For the milk soak:

  • 1/4 cup whole milk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • <br>
  • Special equipment needed: 6" springform cake pan

Instructions

Make the applesauce:

  • Peel and dice the apples. Add to a medium saucepan with water, sugar and cinnamon. Cook over medium heat for 20-25 minutes, until apples are soft. Add a squeeze of lemon, let cool, and then mash with a fork or use an immersion blender to blend until smooth. Let cool.

Make the cake:

  • Grease a 9x13" pan and preheat oven to 350 degrees.
  • Sift together the flour, baking soda, baking powder, salt and spices.
  • In a large bowl, use an electric beater to beat the butter until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat until smooth.
  • Add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed briefly until incorporated.
  • Pour batter into prepared pan. Bake for 55-60 minutes until the surface springs back when you poke it with your finger or a toothpick inserted in the center of the cake comes out clean. Let cake cool before removing from pan.
  • Optional: once cool, cut out 2 6" cake rounds using a 6" cake pan as a guide. Wrap tightly in plastic and freeze up to a week. Line the 6" cake pan with plastic wrap and place the remainder of the scraps in an even layer across the bottom of the pan to form a "third" cake layer. Fold the plastic wrap over the cake and freeze until use, up to one week.

Make the caramel:

  • In a small saucepan, add the sugar and cook over medium heat, stirring occasionally until the sugar has melted. As soon as the sugar turns a deep amber color, remove from heat and stir in the butter and heavy cream. Let cool.

Make the frosting:

  • In a small saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally until the mixture comes to a boil and has thickened, about 10-15 minutes.
  • Transfer the mixture to the bowl either attached to a stand mixer or use an electric hand mixer. Beat on high speed until the mixture is cool to the touch (this will help keep the butter from melting. Reduce speed to low and add the butter and vanilla. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  • Add 3 tablespoons of caramel and continue beating until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Make the milk soak:

  • Combine milk, cinnamon and vanilla until combined.

To assemble:

  • Cut the cake into two 6" rounds using a 6" cake ring or pan as a guide. Collect the remaining cake scraps to form the third layer of cake.
  • Line the 6" cake pan with plastic wrap and use as many cake scraps as needed in the pan to form a single, even layer. Mash down the scraps with your fingers until the layer is as flat as you can get it. Use a tablespoon to sprinkle 1/3 of the milk soak evenly across the layer. Split the remaining milk soak across both of the remaining cake layers.
  • Spread 1/3 of the frosting across the bottom layer of cake inside the pan. Place one of the full rounds of cake on top of the frosting. If one of your 2 cake rounds is prettier than the other, save it for the top. Spread another 1/3 of the frosting across the second layer of cake. Place the last round of cake down and finish with the last 1/3 of the frosting.
  • Freeze cake for at least three hours, or up to overnight. 2-3 hours before serving, place cake in fridge or at room temperature to thaw. Remove cake ring and drizzle with remaining caramel. Sprinkle with flaky sea salt and serve!

Did you try this recipe?

Tag @thepancakeprincess on Instagram!

FacebookTweetPin32

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. laurasmess

    May 3, 2017 at 8:45 am

    Skyler is the coolest name in the entire Potterverse. Although I’m sure Skyler would say that I’m entirely bastardising/mis-using/out-of-context-ing that term (man, that chart, I can’t even. #genius)

    Anyway, I think this cake would’ve been less without the lean. It’s gorgeously dense and delicious-looking and with all those apples, it’s positively fruit salad. I love imperfectly perfect things.

    P.S If only you had made butterbeer icing!!! Does that exist?!!!

    Reply
    • erika

      May 3, 2017 at 3:18 pm

      I know right?? He is cray.

      Hahahaha love you so much. Butterbeer icing needs to be a thing!!!!!!!!

      Reply
  2. Lori Geurin

    February 23, 2017 at 4:01 pm

    “Perfectly leveled cakes” are so overated! At least that’s what I keep telling myself. 🙂 But seriously, I think a bit of imperfection adds the just right amount of charm.

    And this cake looks amazing and so yummy!

    Reply
    • erika

      April 10, 2017 at 10:12 am

      Haha thanks lady!! That’s what I tell myself too! 😉

      Reply
  3. Liz

    February 11, 2017 at 5:37 pm

    Woah that cake looks intense (in a good way!) . I love the ‘naked’ momofuku style too.

    Reply
    • erika

      February 15, 2017 at 11:34 am

      Thanks so much Liz! The naked momofuku style is just my favorite–why double the frosting if you don’t have to?! 🙂

      Reply

Primary Sidebar

Baking recipe curator and tester.

I’m here to give you confidence that you are finding the recipe that’s right for you.

I test recipes side-by-side and use a data-driven approach to analyze and rank the “best” recipes and put it all together for you.

Get to know me.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Subscribe to get the latest

Popular Now:

12 different cake cake slices Best Carrot Cake Bake Off
a slice of carrot cake with a fork on a white plate next to a window Pappas Family Carrot Cake Recipe
Best Lofthouse Cookie Copycat Recipe // The Pancake Princess Best Lofthouse Cookie Bake Off
Best Levain Dark Chocolate Peanut Butter Cookie Bake Off
best lemon poppy seed muffin bake off Best Lemon Poppy Seed Muffin Bake Off
Gingerbread Coffee Cake
Best Gingerbread Cookie Bake Off
Campfire Crunch Cookies

Instagram

Why do I use @whitelily flour in this carrot cake? Why do I use @whitelily flour in this carrot cake? The soft winter wheat has a lower protein content than other all-purpose flours which helps ensure a more delicate and tender cake crumb. #sponsored

You can find the recipe for this Truluck’s-inspired carrot cake with @whitelily flour, candied pecans and brown sugar caramel posted on my last reel! (The cake base is based on the winning recipe from the carrot cake bake off 🎉)

Let me know what other kinds of cake bake offs you’d like to see in the comments!
Carrot cake bake off is now live!! 🎉🎉🎉 th Carrot cake bake off is now live!! 🎉🎉🎉 this was a bake off where I felt weird about the rankings because mix ins were a huge confounding factor and everyone’s preferences were really wildly different and so when you’re looking at the rankings, please remember that they’re all fantastic recipes and I’d happily make them all again except for one!! (Looking at you, currants 😖)

Tap to see all the participating recipes 🥕🥕 and big thanks to @imperial_sugar for sponsoring this bake off!! Their consistent and high-quality pure cane sugar products always help ensure the creamiest of frostings and perfectly sweet cakes.

Let me know what you’re making for Easter! And if carrot cake is on the list, which recipe are you planning to try?!
Huge thanks to the Pappas family for sharing their Huge thanks to the Pappas family for sharing their incredible carrot cake recipe and converting me into a carrot cake fan! This was the only recipe in the carrot cake bake off that wasn’t published somewhere on the internet and with the Pappas’ permission, it’s now live on the blog (link in profile). And yes, the carrot cake bake off post is following close behind 🎉

A few notes:
- this recipe is very similar to the one from Silver Palate in case you’re familiar
- I strongly recommend you make the recipe as is, raisins and pineapple and all (and this is coming from a raisin hater!)
- No, having pineapple in this does not make it a hummingbird cake. Also, the pineapple is crushed so it’s fairly undetectable
- Thanks also to @m_cgraham for being an all-star neighbor and delivering this cake to me 🥕🥕
.
.
.
Also, I’m so curious to know: are you a loaded carrot cake fan (ie. all the nuts/fruit in your carrot cake) or a plain spice cake-esque carrot cake fan?? #carrotcake #carrotcakerecipe #cake
The Lofthouse copycat bake off is now live on the The Lofthouse copycat bake off is now live on the blog!! I am excited to share that we found a recipe that comes very very close to the original (but is, of course, way better in my opinion!)

Link is in my profile/story and let me know which cookie you’re most excited to try! Or if you’re baking something else fun this weekend!

A huge thank you to the sponsor of this bake off, @imperial_sugar!! Their sugar products are just hands down the best—I use them in every single bake off! #sponsored #pancakeprincessbakeoff
The Levain dark chocolate pb copycat cookie bake o The Levain dark chocolate pb copycat cookie bake off is live 🎉🎉🎉🎉🎉 since my handwriting is getting progressively tinier and hard to see, tap the photo to see all the participating bloggers/recipes 🤗 which do you think looks the best?

This was a hard bake off to judge because pretty much all the cookies tasted like a peanut butter brownie ie. SUPER DELICIOUS 😩 thanks to the bloggers for all the work that went into developing these incredible recipes!! #pancakeprincessbakeoff #bakeoff #levain #levainbakery #levaincookies #chocolate #chocolatelab #cookies #cookiesofinstagram
@THEPANCAKEPRINCESS

Footer

Back to Top
Bake Offs
Recipes
Travel
About
Work With Me

Subscribe to get the latest:

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recent Posts

  • Best Carrot Cake Bake Off
  • Pappas Family Carrot Cake Recipe
  • Best Lofthouse Cookie Bake Off
  • Best Levain Dark Chocolate Peanut Butter Cookie Bake Off
  • Best Lemon Poppy Seed Muffin Bake Off

Privacy Policy and Terms of Service · © Pancake Princess · Site by Meyne