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The best part of this apple cake recipe isn’t the apples or even the warm caramel sauce. It’s the part nobody expects, and I could honestly eat it all by itself.
This easy apple cake recipe is loaded with fresh apples and warm spices, then served warm with homemade caramel sauce. It’s perfect for fall!
As the cake bakes, the top gets slightly caramelized and chewy, and it is ridiculously delicious. Add that warm caramel sauce and this fresh apple cake is pretty hard to beat.
Why You’ll Love This Apple Cake Recipe
- Loaded with fresh apples: Three cups of apples keep every bite moist and full of apple flavor.
- That chewy, caramelized top: The top gets slightly chewy and caramelized as the cake bakes, and it might be my favorite part.
- Warm fall spices: Cinnamon, nutmeg and cloves give this apple cake that classic, old fashioned flavor.
- Easy homemade caramel sauce: The warm caramel sauce takes the cake completely over the top.
- No fancy decorating: Bake it in one pan, spoon caramel over each serving and you’re done!
Ingredients You’ll Need
For the Apple Cake
- Sugar: Sweetens the cake and helps create that irresistible, slightly caramelized top.
- Brown Sugar: Adds extra moisture and a deeper, caramel-like sweetness.
- Butter: Gives the apple cake a rich flavor and tender texture. Make sure it’s softened for easy mixing.
- Eggs: Add structure, richness and moisture to the cake.
- Vanilla Extract: Adds warmth and enhances all those apple and spice flavors.
- Flour: All-purpose flour gives the cake its structure while keeping it soft and tender.
- Salt: Balances the sweetness and brings out all the other flavors.
- Nutmeg: Adds a warm, slightly nutty flavor that pairs perfectly with apples.
- Cinnamon: The must-have apple spice! It adds warmth and that classic fall flavor.
- Ground Cloves: Just a little adds a deep layer of warm spice without overpowering the apples.
- Baking Soda: Helps the cake rise and contributes to its tender texture.
- Baking Powder: Gives the cake additional lift so it doesn’t become too dense.
- Apples: Granny Smith or Honeycrisp apples work great here. Granny Smith brings a tart contrast to the sweet cake, while Honeycrisp adds a sweeter, juicy crunch.
For the Caramel Sauce
- Brown Sugar: Creates the deep caramel flavor and gives the sauce its beautiful color.
- White Sugar: Adds sweetness and helps create a smooth caramel sauce.
- Heavy Cream: Makes the caramel rich, creamy and silky. Whole milk works too if that’s what you have on hand!
- Butter: Adds richness and gives the caramel sauce that luscious, buttery flavor.
- Vanilla Extract: Adds another layer of warm, sweet flavor to the caramel.
- Fine Sea Salt: Balances all the sweetness and makes the caramel flavor really pop.
Best Apples to Use for Apple Cake
The best apples for apple cake are firm apples that hold their shape while baking and have enough tartness to balance the sweetness of the cake.
Granny Smith apples are our favorite because they’re firm and tart. Honeycrisp apples are another great option if you prefer a sweeter apple flavor with plenty of crunch. We use the same apples in our homemade apple pie and apple crisp, so if you have extras, you know what to make next!
You can also use a combination of the two. Avoid very soft apples, which can become mushy as the cake bakes.
How to Make This Apple Cake Recipe
This apple cake comes together in just a few simple steps, and you can make the caramel sauce while the cake is in the oven.
- Prep: Preheat the oven to 350°F and spray an 8×11-inch baking dish with nonstick cooking spray.
- Cream the butter and sugars: Using a stand or hand mixer, beat the softened butter, sugar and brown sugar until smooth.
- Add the wet ingredients: Mix in the eggs and vanilla until just combined.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, salt, nutmeg, cinnamon, cloves, baking soda and baking powder.
- Make the batter: Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the apples with a rubber spatula.
- Bake: Spread the batter evenly in the prepared pan and bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Ours takes about 40 minutes.
How to Make Caramel Sauce
- Combine: While the cake bakes, combine the brown sugar, white sugar, cream, butter, vanilla and salt in a saucepan over medium heat. Cook, stirring occasionally, until smooth.
- Simmer: Bring the caramel to a gentle boil and stir for 2-3 minutes, then remove from the heat.
- Serve: Let the cake cool for 10-15 minutes, then slice and serve with the warm caramel sauce.
PRO TIP: No heavy cream? Whole milk works! I accidentally grabbed whole milk instead of heavy cream when testing the caramel sauce, and it still turned out delicious.
Tips for the Best Apple Cake
- Use firm baking apples. They hold their shape better and won’t turn mushy as the cake bakes.
- Peel and chop the apples evenly. Similar-sized pieces bake evenly and give you apples in every bite.
- Start with softened butter. It creams more easily with the sugars and helps create the best cake texture.
- Don’t skip that 10-minute rest. Letting the cake cool slightly gives it time to set while keeping it warm enough for serving.
- Serve the caramel sauce warm. This is when it’s silky, pourable and SO good over a warm slice of apple cake.
- Add the caramel to individual slices. Instead of pouring it over the entire cake, let everyone drizzle on as much as they want. It also makes storing leftovers easier.
Apple Cake Troubleshooting
Don’t panic! The batter for this apple cake is supposed to be quite thick, especially once you add the apples. Gently fold them in, then spread the batter evenly in the prepared pan.
The sugars and butter help create that slightly chewy top as the cake bakes. Make sure your butter is properly softened and creamed with the sugars, and don’t cover the cake while it’s still warm or the trapped steam can soften the top.
The most likely culprit is overbaking. Start checking the cake around 35 minutes and remove it when a toothpick comes out clean or with a few moist crumbs. Also be sure to measure the flour correctly so you don’t accidentally add too much.
It probably just needs more time. Because the cake is loaded with fresh apples, baking time can vary depending on the moisture in your apples and your oven. If the top is getting too dark before the center is done, loosely tent it with foil and continue baking.
Overmixing the batter can make the cake dense or tough. Once you add the dry ingredients, mix only until they’re incorporated, then gently fold in the apples.
The caramel will thicken as it cools, so give it a few minutes before deciding it’s too thin. If it’s still very runny, return it to a gentle boil briefly, stirring constantly.
Caramel sauce naturally thickens as it cools. Warm it gently and stir in a small splash of heavy cream or whole milk until it reaches the consistency you want.
Make sure the sugars fully dissolve as the sauce cooks and avoid an aggressive boil. Keep it at a gentle boil and stir as directed until the sauce is smooth.
Storing and Reheating
The apple cake can be kept covered at room temperature for a day or two. For longer storage, keep it in the refrigerator. Store the caramel sauce separately in the refrigerator.
Reheat individual slices of cake in the microwave until just warm, then drizzle with reheated caramel sauce before serving.
The caramel sauce will thicken as it cools. Gently warm it in the microwave or in a saucepan over low heat until it’s smooth and pourable again.
Apple Cake FAQs
For the best texture, I recommend peeling the apples before chopping them and adding them to the batter.
Yes. Granny Smith and Honeycrisp are our favorites, but other firm baking apples can work too. A combination of sweet and tart apples is especially delicious.
Yes! Heavy cream creates a richer caramel sauce, but whole milk works too. I’ve accidentally tested this one myself!
Not right away. Keep it covered at room temperature for a day or two, then refrigerate it for longer storage. Refrigerate the caramel sauce separately.
Yes. You can bake the cake ahead of time and warm individual slices before serving. Keep the caramel sauce separate and warm it just before serving.
Yes! This cake freezes great. Let it cool completely then wrap it in plastic wrap followed by foil. It will keep for up to 3 months. Let it thaw in the fridge and make a fresh batch of caramel sauce before serving.
If you would rather have caramel frosting instead of sauce, try our apple cake with caramel frosting.
There’s just something about a warm, apple cake with caramel sauce that feels like fall. This apple cake recipe is loaded with fresh apples and warm spices, but that slightly chewy, caramelized top is what keeps me coming back for another bite. Add a generous drizzle of warm homemade caramel sauce and you have the kind of simple, nostalgic dessert everyone gathers around.
More Easy Apple Desserts:
Watch How This Apple Cake Recipe is Made…
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