Salted Caramel Apple Cake Recipe – Easy Homemade Dessert with Caramel Glaze

The first time I baked this salted caramel apple cake, my entire kitchen smelled like a caramel apple festival — sweet, buttery, and just a whisper of salt mingling with cinnamon. I’d been craving something that tasted like autumn in every bite, but not the usual apple pie or muffin. You know when you’re thumbing through recipes, searching for that one dessert that’s going to wow everyone at your next get-together? That’s exactly how this cake came into my life.

I’ll confess: I’m a sucker for anything with salted caramel. The combination of tart apples, soft cake, and that glossy caramel glaze gets me every time. If you’ve ever stood over a pot of bubbling sugar, worrying about burning it, trust me — you’re not alone! This salted caramel apple cake recipe is surprisingly forgiving. It’s become my go-to for bake sales, chilly Friday nights, and — let’s be real — any time apples are looking especially good at the market.

Whether you’re baking for a crowd, a cozy family dinner, or just to treat yourself after a long week, this cake checks all the boxes. It’s easy enough for beginners, but with a flavor that feels like you spent hours perfecting it. I’ve tested it a dozen times, tweaking the caramel glaze and choosing the best apples. The result? A cake that’s moist, packed with apple chunks, and crowned with just the right amount of salted caramel drizzle. If you love desserts that balance sweet and salty, you’re in for a real treat.

Let’s dive right into the irresistible salted caramel apple cake recipe — I promise, you’ll want a second slice before the first is even gone!

Why You’ll Love This Salted Caramel Apple Cake Recipe

• Quick & Easy: The batter comes together in about 15 minutes (seriously, you don’t need fancy skills or gadgets).
• Simple Ingredients: Most of these are probably already hanging out in your pantry — nothing fussy or hard to find.
• Perfect for Any Occasion: This cake shines at brunch, potlucks, cozy autumn dinners, or as a showstopper on holiday dessert tables.
• Crowd-Pleaser: I’ve watched kids and adults battle it out for the last slice! The salted caramel glaze wins everyone over.
• Unbelievably Delicious: Soft, tender crumb, juicy apple bites, and a sticky-sweet glaze — comfort food at its finest.

What sets this salted caramel apple cake apart? For starters, I use a special trick: tossing the apple chunks in a little cinnamon-sugar before folding them into the batter. This not only amps up the flavor, but keeps the apples from sinking. The homemade caramel glaze is a breeze — no candy thermometer panic, just a simple simmer and a dash of flaky sea salt at the end.

Honestly, this cake is the kind you bake when you want people to ask for the recipe. It’s not just another apple cake. The salted caramel glaze takes it straight into dessert legend territory, and the balance of salt and sweet makes every bite memorable. If you’re like me, you want a cake that’s impressive but not stressful — and this one delivers, every single time.

Whether you’re an apple dessert fanatic or someone who just wants a cake that tastes like fall, this salted caramel apple cake recipe is about to become your new favorite. Close your eyes, take a bite, and let that warm, buttery caramel work its magic!

Ingredients Needed for Salted Caramel Apple Cake with Caramel Glaze

This cake is all about simple, fuss-free ingredients that work together to create something unforgettable. Most of these are kitchen staples, and if you’re missing one, I’ve got substitution notes to keep things easy. Let’s break it down:

• For the cake batter:
  • 2 cups (250g) all-purpose flour (can sub with gluten-free blend)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (regular or sea salt, but skip if using salted butter)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional, but great for depth)
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar (adds extra caramel flavor)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (I use pure vanilla for best results)
  • 3/4 cup (180ml) sour cream or plain Greek yogurt (makes it super moist)
  • 2 cups (260g) peeled and chopped tart apples (Granny Smith or Honeycrisp are my go-tos)
  • 1 tablespoon granulated sugar + 1/2 teaspoon ground cinnamon (for tossing apples)
• For the caramel glaze:
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons (28g) unsalted butter
  • 1/4 teaspoon flaky sea salt (Maldon is great; regular salt works too)
  • 1/2 teaspoon vanilla extract

Ingredient Notes:

• Apples: Firm, tart apples work best — they hold their shape and keep the cake from getting mushy. If using sweeter apples, decrease the sugar a tad.
• Flour: For gluten-free, swap in a 1:1 baking blend.
• Sour Cream/Greek Yogurt: Both add moisture. I’ve used coconut yogurt for dairy-free with good results.
• Butter: Can sub with vegan butter if needed, but flavor is best with real butter.
• Caramel Glaze: Heavy cream gives the best texture, but half-and-half will work in a pinch.

If you’re missing cinnamon or nutmeg, don’t stress — the apples and caramel are the real stars here. This salted caramel apple cake recipe is pretty forgiving, so feel free to make small tweaks based on what’s in your pantry. I’ve even tossed in a handful of chopped walnuts for crunch, and it’s always a hit!

Equipment Needed

You don’t need a professional kitchen to pull off this dessert. Here’s what I use every time:

• 9-inch (23cm) round cake pan — I like springform pans for easy removal, but any sturdy cake pan works.
• Mixing bowls — One large for the batter, one small for tossing apples.
• Whisk & spatula — A hand mixer is nice, but a sturdy whisk does the job.
• Measuring cups and spoons — For accuracy. If you bake often, invest in a digital scale (it’s saved me from so many baking mishaps!).
• Small saucepan — For the caramel glaze. Nonstick is easier for cleanup.
• Cooling rack — Optional, but helps cool the cake evenly.

Don’t have a springform pan? No worries — a deep pie dish or square baking dish works too. I’ve baked this cake in a ceramic dish when my favorite pan was MIA (still delicious!). For the caramel, any small pot will do, just keep an eye on it to prevent scorching. If you’re using older pans, line with parchment to avoid sticking. I’ve learned the hard way — stuck cake is sad cake!

Preparation Method

1. Prep the oven and pan: Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) cake pan with butter or nonstick spray, then line the bottom with parchment paper for easy removal.
2. Toss the apples: In a small bowl, combine peeled and chopped apples with 1 tablespoon sugar and 1/2 teaspoon cinnamon. Stir to coat — the apples should look slightly glossy and smell spicy-sweet.
3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure everything’s evenly distributed.
4. Cream butter and sugars: In another bowl, beat softened butter with granulated and brown sugar until light and fluffy (about 2-3 minutes). I use a hand mixer on medium, but elbow grease works too!
5. Add eggs and vanilla: Beat in eggs one at a time, scraping down the bowl between additions. Mix in vanilla extract.
6. Combine wet and dry: Add half of the flour mixture to the butter mixture and mix gently. Stir in sour cream (or Greek yogurt), then fold in remaining flour mixture. Batter will be thick and creamy.
7. Fold in apples: Gently fold the cinnamon-sugar apples into the batter. Don’t overmix — you want the apples evenly distributed, but not mashed.
8. Transfer to pan: Spoon batter into prepared cake pan and smooth the top with a spatula. If using a springform, make sure the sides are locked tight.
9. Bake: Bake at 350°F (175°C) for 50-55 minutes, until a toothpick inserted in the center comes out clean. The top should be golden brown and the kitchen will smell incredible!
10. Cool: Let cake cool in pan for 15 minutes, then carefully turn out onto a cooling rack. (If stuck, run a knife around the edge.)
11. Make caramel glaze: While cake cools, combine sugar, heavy cream, and butter in a small saucepan over medium heat. Stir until sugar dissolves, then simmer for 3-5 minutes until slightly thickened. Remove from heat, stir in vanilla and flaky sea salt. Caramel should be glossy and pourable.
12. Glaze and serve: Pour warm caramel glaze over cooled cake, letting it drip down the sides. Sprinkle a pinch of extra sea salt on top if you like. Slice and serve — don’t be shy with that caramel!

Preparation Notes:

• If your cake browns too fast, tent with foil for the last 15 minutes.
• Caramel looking grainy? Lower the heat and whisk constantly — it’ll smooth out.
• For extra apple flavor, add a splash of apple cider to the batter.
• Batter too thick? Add a tablespoon of milk — but not too much, or the cake gets dense.

Personal tip: I always make extra caramel glaze and save a little for ice cream later. It’s just too good to waste!

Cooking Tips & Techniques

I’ve learned a few tricks (sometimes the hard way!) that make this salted caramel apple cake recipe turn out perfect every time:

• Don’t overmix the batter: Once you add the apples, fold gently. Overmixing makes the cake tough.
• Room temperature ingredients: Butter, eggs, and sour cream blend better and give a lighter crumb. If you forget, I set the eggs in warm water for 5 minutes.
• Caramel glaze timing: Make the glaze while the cake cools — pour while it’s still warm so it soaks in.
• Apple prep: Peel and chop apples right before using to keep them fresh. If they sit too long, they brown and get mushy.
• Check for doneness: Ovens vary! Start checking at 45 minutes. The cake should spring back when touched and a skewer comes out clean.

One time I forgot the parchment paper — let’s just say, cake extraction was a mess! Always line your pan if possible. If the caramel seizes (gets lumpy), just add a touch more cream and whisk vigorously. It’s fixable!

I multitask by prepping the caramel while the cake bakes, and cleaning up during cooling. That way, you’re not left with a mountain of dishes at the end. For consistent results, weigh your flour if possible — too much flour can make the cake dry.

Trust your senses: the cake should smell like warm apples and caramel, and the glaze should be deeply golden, not pale. These little cues make all the difference!

Variations & Adaptations

This salted caramel apple cake recipe is made for tweaking — here are some of my favorite ways to switch things up:

• Gluten-free: Use a one-to-one gluten-free flour blend. I’ve tried Bob’s Red Mill and King Arthur — both work well.
• Dairy-free: Swap butter for vegan margarine and use coconut yogurt instead of sour cream. The caramel glaze works with coconut cream too!
• Nutty crunch: Add 1/2 cup (60g) chopped toasted pecans or walnuts to the batter for extra texture.
• Spiced up: Toss in a pinch of ground ginger or cloves for more autumn spice.
• Fruit swap: Try pears or a mix of apples and cranberries for a seasonal twist.
• Sheet cake method: Double the recipe and bake in a 9×13-inch (23x33cm) pan for a crowd.
• Salted caramel cupcakes: Divide batter into lined muffin tins and bake for 20-25 minutes. Drizzle each cupcake with caramel glaze.

My personal favorite? Adding a splash of bourbon to the caramel for an adult spin — it’s subtle but so good. If nuts are an allergy concern, skip them or use pumpkin seeds. The recipe is super flexible, so don’t be afraid to experiment!

Serving & Storage Suggestions

Serve this salted caramel apple cake slightly warm, with the caramel glaze fresh and glossy. I love slicing it thick and pairing with a scoop of vanilla ice cream or a dollop of whipped cream. For brunch, it’s amazing alongside hot coffee or spiced chai.

• Presentation: Dust the top with a little cinnamon or chopped pecans for a pretty finish. A drizzle of extra caramel on each slice is never a bad idea!
• Storage: The cake keeps well, covered at room temperature for 2 days. For longer storage, refrigerate up to 5 days (let it come to room temp before serving for best texture).
• Freezing: Wrap slices tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge and warm gently in the oven before serving.
• Reheating: Microwave individual slices for 10-15 seconds, or warm in a 300°F (150°C) oven for about 10 minutes.
• Flavor notes: The cake gets even better after a day — the apples soften, and the caramel soaks in more deeply. Leftovers rarely last long!

Nutritional Information & Benefits

Each serving of salted caramel apple cake (based on 10 slices) provides an estimated:

• Calories: ~320
• Fat: 12g
• Carbohydrates: 48g
• Protein: 4g
• Fiber: 2g
• Sugar: 32g

Health Highlights: Apples are packed with fiber and vitamin C, making this dessert a bit more wholesome. Using Greek yogurt or sour cream adds protein and a creamy texture. For gluten-free or dairy-free diets, see the adaptations above. Allergens: contains eggs, dairy, wheat, and may contain nuts if added.

Honestly, I treat this cake as a special treat — it’s not diet food, but it’s made with real, simple ingredients. Sharing a slice with friends is my favorite kind of wellness!

Conclusion

This salted caramel apple cake recipe truly brings the magic of homemade desserts into your kitchen. It’s easy, impressive, and tastes like a warm hug on a chilly day. You can make it your own with different spices or toppings, and it’s flexible enough for most diets. I love this cake because it reminds me of fall afternoons, laughter, and sticky caramel fingers.

If you give this recipe a try, let me know how it turned out! Drop a comment below, share your favorite twist, or tag me if you post a photo. Baking is always better when shared, so pass this irresistible cake along to a friend — and don’t forget to save yourself an extra slice!

Happy baking! May your kitchen always smell like salted caramel and apples.

FAQs

Can I make this salted caramel apple cake ahead of time?

Yes! Bake the cake up to two days in advance. Store covered at room temperature, then add the caramel glaze right before serving for maximum freshness.

Which apples are best for this recipe?

Granny Smith and Honeycrisp work great because they hold their shape and balance the sweetness. Any firm, tart apple will do the trick!

Is the caramel glaze hard to make?

Not at all. Just simmer sugar, cream, and butter for a few minutes. Stir in vanilla and salt, and you’re done — no thermometer needed!

Can I make this cake gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend instead of all-purpose flour. The texture is still soft and delicious.

How do I prevent the apples from sinking to the bottom?

Toss chopped apples with cinnamon-sugar before folding into the batter. This helps distribute them evenly and keeps the cake light.

Salted Caramel Apple Cake

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• Author: Ananya Patel
• Total Time: 1 hour 10 minutes
• Yield: 10 servings 1x

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Description

This easy homemade apple cake is moist, packed with cinnamon-sugar apples, and topped with a glossy salted caramel glaze. It’s the perfect autumn dessert for gatherings, bake sales, or cozy nights in.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup sour cream or plain Greek yogurt
• 2 cups peeled and chopped tart apples (Granny Smith or Honeycrisp)
• 1 tablespoon granulated sugar (for tossing apples)
• 1/2 teaspoon ground cinnamon (for tossing apples)
• For the caramel glaze:
• 1/2 cup granulated sugar
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1/4 teaspoon flaky sea salt
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a small bowl, toss peeled and chopped apples with 1 tablespoon sugar and 1/2 teaspoon cinnamon until coated.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In another bowl, beat softened butter with granulated and brown sugar until light and fluffy (2-3 minutes).
5. Beat in eggs one at a time, scraping down the bowl between additions. Mix in vanilla extract.
6. Add half of the flour mixture to the butter mixture and mix gently. Stir in sour cream or Greek yogurt, then fold in remaining flour mixture. Batter will be thick.
7. Gently fold the cinnamon-sugar apples into the batter until evenly distributed.
8. Spoon batter into prepared cake pan and smooth the top.
9. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.
10. Let cake cool in pan for 15 minutes, then turn out onto a cooling rack.
11. While cake cools, make the caramel glaze: combine sugar, heavy cream, and butter in a small saucepan over medium heat. Stir until sugar dissolves, then simmer for 3-5 minutes until slightly thickened. Remove from heat, stir in vanilla and flaky sea salt.
12. Pour warm caramel glaze over cooled cake, letting it drip down the sides. Sprinkle extra sea salt if desired. Slice and serve.

Notes

For gluten-free, use a 1:1 baking blend. For dairy-free, substitute vegan butter and coconut yogurt. Toss apples in cinnamon-sugar to prevent sinking. Tent cake with foil if browning too quickly. Make extra caramel glaze for ice cream. Add nuts or extra spices for variation. The cake is best served slightly warm and gets even better after a day as the flavors meld.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/10 of cake)
• Calories: 320
• Sugar: 32
• Sodium: 220
• Fat: 12
• Saturated Fat: 7
• Carbohydrates: 48
• Fiber: 2
• Protein: 4

Keywords: salted caramel apple cake, apple dessert, caramel glaze, fall baking, easy cake recipe, autumn dessert, homemade cake, crowd-pleaser, moist apple cake, cinnamon apple cake