Caramel Apple Cake | My Baking Addiction

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Caramel apple cake is perfectly spiced, moist, and topped with a decadent salted caramel frosting. Make with all-purpose flour or follow the alternate method for a gluten-free version. 

Slices of caramel apple cake arranged on a piece of parchment paper.

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We’re deep into apple season over here.

A visit to the apple orchard is a fall must around here. Even if we don’t have time to pick the apples ourselves, we at least have to run by and pick up bags of fresh apples for everything from apple crumb pie to apple fritter bread.

This caramel apple cake is another great recipe from my friend Erin at Texanerin Baking. This cake is so simple to make but is so flavorful and moist, it will be a must for all of your fall gatherings.

Slice of caramel apple cake garnished with thinly sliced apples set on a white plate.


This caramel apple cake is about as easy as it gets. With the fall being so busy, I like to keep things simple, especially when it comes to fall holidays and gatherings.

Layer cakes are beautiful, sure, but a layer cake is probably the last thing I want to make for a big gathering. 

I don’t know about you, but I can easily waste half an hour fussing with the frosting trying to make it look just perfect. And it never does! 

Bowl of dry ingredients set next to a white mixing bowl with wet ingredients for caramel apple cake.

9×13-inch cakes like banana cake, chocolate zucchini cake, and this caramel apple cake are way more my style most of the time.

This cake is incredibly moist and delicious thanks to a generous amount of oil and sugar. Not to mention over 3 cups of diced apples!

You can either use all-purpose flour or a blend of gluten-free flours listed in the recipe for a gluten-free alternative. I’ve made both versions and none of my taste testers could tell a difference between the two!

And don’t forget the decadent salted caramel frosting! My mouth is watering just thinking about it.

Cake batter in a white bowl, set next to cinnamon-coated apples in a glass bowl.


This cake comes together quite simply, without the need for a mixer or any special equipment. 

You gotta love a cake that is easy enough to throw in the oven in just a few minutes but is delicious enough to serve at any gathering. 

Gluten-free option

The standard version of this recipe uses 1 ¾ cups of all-purpose flour. If you need the recipe to be gluten free, you can mix together:

Like I said, my taste testers couldn’t tell a difference between the standard and the gluten-free versions of this caramel apple cake – I’d call that a big success!

Unbaked caramel apple cake in a parchment-lined cake pan, ready to go in the oven.

Making this cake

Caramel apple cake is so easy to make, you don’t even need to bother pulling out a mixer for it. Just grab a couple of bowls and a spatula and you’re set!

Mix together your dry ingredients: the flour (all-purpose or the gluten-free blend), cinnamon, nutmeg, baking soda, and salt.

In another bowl, mix together the brown sugar, granulated sugar, oil, eggs, and vanilla. 

Add the dry ingredients to the wet ingredients, mixing until just combined.

Mix the apples with 1 tablespoon of sugar and 1 teaspoon of cinnamon, then fold the cinnamon-coated apples into the cake batter.

Spread the batter evenly into a 13×9-inch pan and bake for 33-40 minutes. Make sure to let the cake cool completely before frosting.

Baked caramel apple cake set next to the ingredients for salted caramel frosting.

Making the frosting

I am alllllll about this simple caramel frosting. I first shared it as a topping for my caramel apple cheesecake bars, but it’s too good not to use again and again.

If you use the full 1/2 teaspoon salt, the frosting has this amazing salted caramel thing going on. 

If you don’t like your sweets salty, stick to 1/4 teaspoon salt. And if you’d rather top your cake off with caramel sauce, salted caramel sauce would be perfect, especially alongside some vanilla ice cream.

To make this frosting, start by melting the butter in a saucepan over medium heat. Add in the brown sugar and whipping cream; once the mixture starts to bubble, stop stirring it.

Salted caramel frosting being whisked in a small saucepan set on a wooden trivet.

Let the sauce come to a full boil. Boil it for 1 full minute without stirring it. After the minute, remove the pan from the heat.

Whisk in the vanilla and ¼ teaspoon of the salt, then gradually whisk in the powdered sugar. The frosting will seem more like a sauce than a frosting at first, but it will get thicker as it cools.

If you’d like, now is a good time to add the rest of the salt.

Go ahead and pour the warm frosting over the cooled cake. Let the frosting cool and set before serving the cake.

Overhead view of six slices of frosted caramel apple cake, garnished with thinly sliced apples.


If you do not plan to serve your caramel apple cake right away, store it covered in the refrigerator. It will keep for up to 4 days.

I recommend letting the cake come back to room temperature before serving it. The frosting hardens a bit in the fridge, but will soften up again once it comes to room temperature.

Alternatively, you could microwave a slice of the cold cake for 30-45 seconds to warm the cake and soften the frosting, turning it into more of a caramel sauce. It’s good stuff.

If you’d like to freeze this cake, I recommend doing so before you add the frosting. Wrap the cake tightly in plastic, followed by a layer of foil, and freeze for up to a month. Let the cake thaw at room temperature before frosting as directed.

Bowl of dry ingredients set next to a white mixing bowl with wet ingredients for caramel apple cake.


Does this caramel apple cake have you craving all of the caramel apple goodness? Check out these recipes for even more of that classic combo:

Two thin slices of caramel apple cake on a speckled plate. One of the pieces is turned on its side.


For the cake:

  • 1 3/4 cups all-purpose flour or gluten-free flour blend*
  • 1 tablespoon + 1 teaspoon ground cinnamon, divided
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 3/4 cup + 1 tablespoon granulated sugar, divided
  • 1 cup canola oil (or another mild tasting vegetable oil)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 1/3 cups peeled and diced apples (from about 3 1/2 medium apples)

* For the gluten-free flour blend:

  • 1 cup (140 grams) rice flour
  • 1/3 cup (51 grams) potato flour
  • 2 tablespoons + 2 teaspoons (20 grams) tapioca flour
  • 1/2 teaspoon xanthan gum

For the caramel frosting:

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 2/3 cup whipping cream
  • 2 teaspoons vanilla extract
  • 1/4-1/2 teaspoon salt
  • 1 1/2 cups powdered sugar


  1. Preheat the oven to 350 °F.
  2. Line a 9″ x 13″ baking pan with a piece of parchment paper or alternatively spray the pan with baking spray.
  3. In a medium mixing bowl, stir together the flour, 1 tablespoon cinnamon, nutmeg, baking soda, and salt. Set aside.
  4. In a large mixing bowl, stir together the brown sugar, granulated sugar, oil, eggs and vanilla until thoroughly combined.
  5. Add in the flour mixture and mix just until well combined.
  6. Place the apples in a small bowl and sprinkle the remaining 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon over the apples. Stir to coat the apples in the cinnamon sugar. Fold the apples into the batter.
  7. Pour the batter into the prepared pan and bake for 33-40 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool completely before frosting.

Make the frosting:

  1. Melt the butter in a medium saucepan over medium heat.
  2. Stir in the brown sugar and whipping cream. Once the mixture starts bubbling, stop stirring.
  3. Let the mixture come to a full boil and boil for 1 minute without stirring. Remove the pan from the heat.
  4. Stir in the vanilla, 1/4 teaspoon salt, and gradually add the powdered sugar.
  5. Whisk until the powdered sugar is fully incorporated and no lumps of sugar remain. Frosting will get thicker as it starts to cool, but will still seem more like a sauce than a traditional frosting.
  6. Add the remaining 1/4 teaspoon salt, if desired.
  7. Once the cake has cooled, pour the frosting over the top. Let the frosting cool completely before serving.
  8. Refrigerate any leftovers for up to 4 days. Let come to room temperature before serving.

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Nutrition Information

Yield 18

Serving Size 1 slice

Amount Per Serving

Calories 471Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 55mgSodium 239mgCarbohydrates 64gFiber 1gSugar 31gProtein 6g

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