How To Make Caramel Apple Cake
This caramel apple cake is made with heavy chocolate ganache and caramel buttercream. The cake is topped with apples dunked in caramel.
Preheat oven to 350 degrees F and line two 8 or 9-inch cake pans.
Prepare cake batter according to package instructions. Divide between pans and bake according to package instructions.
Let cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely.
In a small saucepan over medium-low heat, heat heavy cream until bubbles begins to form around the edges. Add chocolate chips to a large heatproof bowl, then pour hot heavy cream on top.
Let sit for 5 minutes, then whisk until smooth. Let cool slightly.
In a large bowl using a hand mixer, beat butter and caramel until light and fluffy. Add vanilla then gradually beat in powdered sugar.
Add heavy cream and mix until smooth.
to assemble the cake:
Place the bottom layer of cake on your serving platter. Spread with buttercream and pour ganache over the buttercream.
Place the second layer of the cake on top then frost the cake entirely with buttercream. Pour ganache over the buttercream, letting the ganache drip over the edges.
Refrigerate until ganache sets for about 10 minutes. Pour caramel over ganache, letting it drip over the edges.
Dunk apples in caramel then place on top. Sprinkle chopped peanuts around the apples.
Refrigerate until ready to serve.
- Calories: 1099.55kcal
- Fat: 54.44g
- Saturated Fat: 31.70g
- Trans Fat: 0.87g
- Monounsaturated Fat: 11.83g
- Polyunsaturated Fat: 2.48g
- Carbohydrates: 148.63g
- Fiber: 4.50g
- Sugar: 96.74g
- Protein: 8.16g
- Cholesterol: 114.03mg
- Sodium: 678.85mg
- Calcium: 205.82mg
- Potassium: 168.43mg
- Iron: 1.89mg
- Vitamin A: 324.42µg
- Vitamin C: 3.18mg
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