Salted Caramel and Apple Cake | Recipe

By 8:36 PM , , ,

Hope everyone had a good weekend (or long weekend for the lucky ones!). I used the extra day off to bake an idea of cake I had in my mind; an apple and caramel layered cake. Apple and warm caramel are a delicious combination, and a perfect winter comfort.

I've tried to make layered cakes before during the summer, and have gotten impatient and prematurely iced and stacked on the layers, resulting in all the layers sliding off each as the icing melts from the heat of the cake and the weather. So this time I learnt my lesson and waited until the cake was completely cool before attempting to assemble it all together (and cooking it in winter meant no summer heat sabotaging my efforts).

I was pretty pleased with the result although the apple flavour was quite subtle so if you want more of an apple kick, I would add at least an extra 100 grams of apple purée.


340 grams butter, cubed and at room temperature
2 eggs
2.5 cups caster sugar
4 cups flour
1 teaspoon baking powder
2 teaspoons bi-carb soda
420 grams apple puree

Cream Cheese Frosting
250 grams cream cheese, room temperature
8 tablespoons butter
2 cups icing sugar
1 teaspoon vanilla essence

Salted Caramel Sauce
2 cups caster sugar
300 mls thickened cream
12 tablespoons butter
1 tablespoon salt

150 grams honeycomb chocolate


1. Beat the butter until soft and creamy, slowly mix in the sugar.
2. Once they are mixed well, slowly beat in the eggs
3. Fold in all the dry ingredients
4. Fold in the apple puree
5. Pour into three small tins (or two and slice one cake into two)
6. Bake for 40 minutes at 180 degrees Celsius

Cream Cheese Frosting
1. Beat the cheese, add in the butter, then the remaining ingredients. Beat until well combined and smooth

Salted Caramel Sauce
1. In a medium saucepan over low heat, melt the sugar down. Swirl the saucepan occasionally to mix the melted liquid sugar with the crystals
2. Once the sugar is completely melted down, remove from heat and quickly mix in all the butter.
3. Mixed in the cream.
4. Stir in the salt

1. The cakes need to be completely cool before you begin! On each layer spread an even amount of cream cheese frosting.
2. On the bottom layer, pour come caramel sauce (if you want the sauce to be thicker than my pictured sauce, make the sauce the day before and refrigerate before use). Stack on the second layer, pour on more caramel. Finally add the final layer, and drizzle the sauce, allowing it to pour over the edges.
3. If you wish to garnish further, roughly chop up some honeycomb chocolate and pile on top

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  1. Mmmm perfect in front of a crackling fire ;)

  2. Heat is definitely the murderer of all iced cakes! I remembered making a mille crepe cake and the layers just kept sliding off one another, what a tragedy! Your apple cake looks superb and the generous drizzle of the sauce looks so good!

  3. Spectacular cake you have there Dani. hope its all in your tummy now.

  4. What a staggering cake. It is a show-stopper!

  5. What a great way to spend a day off!!! I love it! Geez this cake looks seriously amazing - and what a great flavour combination. I'll be adding this to my list! Yum. Thanks for joining our Fabulous Foodie Fridays party xx

  6. Oh wow - that looks spectacular! Love honeycomb and the apple flavour through it. Well done!
    Dropping by from Fabulous Foodie Fridays :)

  7. What a lush looking cake! Cream cheese frosting with caramel sauce sounds like a terrific combo.

  8. Must. Have. This. Now!!! Salted Caramel is my absolute favorite flavor on Earth - thanks for sharing this delicious recipe ~ Cheers!


Thanks for the comments!