This apple cake is so easy to make and the salted caramel frosting takes it to the next level. The applesauce and the fresh apples result in an intense apple flavor that perfectly complements the cinnamon-spiced cake. You can serve this for dessert or even for breakfast with a cup of coffee! By the way, have you tried my apple bread or apple cobbler?
Because this cake is so moist and soft, it can be served with or without caramel icing. So if you're looking for something quick and easy, this apple cake recipe is for you!
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Cake notes and substitutions
- Light brown sugar is my preferred sugar for this cake, but you can replace it with granulated or dark brown sugar. However, please be aware that the cake will be a little less moist with granulated sugar and a little moister with dark brown sugar. The taste of the cake will also change depending on which sugar you use.
- Most of the oil in this apple cinnamon cake is replaced with applesauce. I recommend sticking to the applesauce/oil ratio as stated in the recipe and not swapping all of the oil for applesauce, otherwise, the cake could become dry and crumbly.
- It is best to use applesauce, which is smooth like puree, with no apple pieces. If you're using chunky Bramley apple sauce, blitz it in the food processor until it's smooth. You will need all of the moisture in the sauce for the cake, and additional pieces of fresh apple are folded into the batter for maximum flavor.
- How much cinnamon you want to add depends on your personal preference. I add 1 teaspoon of cinnamon which gives a delicious taste but isn't too overpowering either. You can use up to 2 teaspoons of cinnamon or leave it out entirely.
What is the best apple to use for apple cake?
I recommend using apples that are not too tart like Granny Smith but still have a good amount of tang and hold their shape well when baked. I used Pink Lady apples for this recipe because it's one of my favorite apples for baking due to these qualities. However, any firm apple will work perfectly, such as Golden Delicious (between tart and sweet), Honeycrisp (honey-sweet tart), Gala (lightly sweet), or Fuji (sweet).
I recently shared a collection of different cakes made with apples. There are many different ways to bake with apples!
Best caramel sauce for caramel frosting
I prefer the taste of Hershey's caramel syrup because it has an intense caramel flavor that is not too sweet. However, any type of caramel sauce or syrup is suitable for frosting. You can even use homemade caramel. Depending on whether you're using unsalted or salted caramel syrup, you may not need any extra salt in the frosting, depending on your preference.
How long will it stay fresh?
This applesauce cake will stay fresh at room temperature for up to 4 days when stored well in an airtight container. However, if the climate is warm and humid, it is better to keep it in the refrigerator so that the frosting doesn't spoil. Because the cake stays moist and soft for days, it's the perfect make-ahead cake.
How do I freeze it?
You can freeze the frosted cake by placing it for 1 hour in the freezer. Then, wrap well in plastic wrap or put in a ziplock bag to prevent freezer burn and store for up to 3 months. When you are ready to eat, just let it defrost at room temperature or in the fridge overnight, then serve as usual!
Expert tips for success
- Don't overmix the cake batter. It is better to whisk it by hand to combine the ingredients rather than using an electric mixer.
- Check the doneness of the cake with a toothpick. Depending on how hot your oven is, you may need to check early (after 25 minutes) to avoid overbaking the cake.
- Depending on the caramel sauce you use and your taste preference, you may not need any additional salt in the frosting. It may be better to try it without salt first and then add salt to taste if you are unsure.
Photo tutorial
Mix all dry ingredients in a large bowl. Then mix all the wet ingredients in another large bowl. Add the dry ingredients to the wet ingredients, stir to combine, and fold in the apples. The batter is thick enough that the apples don't sink to the bottom.
Pour the batter into a baking pan lined with baking paper with enough overhang on two sides to lift the baked cake out of the pan easily. Then bake and let cool down completely.
As soon as the cake has cooled, put all the ingredients for the frosting in a large bowl, and beat until creamy and combined.
Spread the frosting on the cooled cake and serve with additional caramel sauce and fresh apple slices if you like.
More easy cake recipes to try
If you love easy cake recipes, you need to check out the following recipes as well.
Recipe
Easy Apple Cake with Salted Caramel Frosting
Ingredients
Applesauce Cake
- 2 cups all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 cup packed light brown sugar
- ½ cup vegetable or canola oil
- 2 teaspoon vanilla extract
- 1 cup unsweetened applesauce*
- 1 cup chopped peeled apples (about 1 large)
Salted Caramel Buttercream Frosting
- ½ cup unsalted butter, at room temperature
- 1 ½ cups powdered sugar, sifted
- ¼ cup caramel sauce or syrup
- pinch of salt (or to taste)
Instructions
- Preheat the oven to 350°F (177°C). Line an 8-inch (cm) square baking pan with parchment paper and set aside.
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt and set aside.
- In another large bowl, whisk the eggs and brown sugar for 1-2 minutes until combined. While whisking, gradually add the oil and whisk until everything is well mixed. Add the vanilla and applesauce and whisk to combine. Then, add the flour mixture and whisk just to combine, and no lumps remain. Fold in the apples.
- Pour the batter into the prepared baking pan and bake for 28-34 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let cool in the pan for 15-20 minutes. Then transfer to a wire rack and let cool completely.
- In a large bowl, with an electric mixer fitted with a paddle or whisk attachment, add the butter, powdered sugar, caramel sauce, and salt, and beat on medium-high speed for 3-4 minutes until creamy and combined.
- Spread the frosting on the cooled cake and serve with additional caramel sauce if you like. Store leftovers in an airtight container for up to 4 days.
Notes
- It is best to use applesauce, which is smooth like puree, with no apple pieces. If you're using chunky Bramley apple sauce, blitz it in the food processor until it's smooth. You will need all of the moisture in the sauce for the cake, and additional pieces of fresh apple are folded into the batter for maximum flavor.
Video
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Nutrition
This recipe was originally published in September 2018 but has been reworked and improved based on reader feedback.
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