This easy Super Moist Caramel Apple Cake recipe makes the most moist, tender, and deliciously dense cake dripping with caramel sauce.
It’s the perfect Autumn treat when craving something made with fresh apples and a caramel glaze.
Caramel Apple Cake Recipe
It’s Fall, ya’ll, and it’s time for the perfect apple cake with caramel.
This cake has an amazing moist base with an ooey gooey topping that will leave your guest returning for more.
Even better? This recipe is so simple, and you probably have all the ingredients on hand already.
Ingredients for Caramel Apple Cake
For the cake
- Vegetable oil
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Kosher salt
- Baking soda
- Chopped apples
For the caramel sauce
- Butter
- Dark brown sugar
- Kosher salt
- Cream
How to make Moist and Easy Apple Cake in just a few easy steps
Begin by making the cake batter in a large mixing bowl. Mix together the oil, sugar, eggs, and vanilla until well combined.
Add the combined dry ingredients, stirring until just incorporated. I like using a mixer, but you can use a spoon if that is what is available.
The batter will be very thick – don’t over-mix!
Then, fold in the chopped apples.
Transfer the cake batter to a greased 9×13 cake pan, spreading it out evenly.
Bake the cake, uncovered, on the center oven rack for 55-60 minutes, or until a cake tester inserted into the center of the cake comes out clean.
After removing it from the oven, immediately cover the cake with foil and let it cool completely.
I sometimes even lay a dish towel over the top of the foil, too.
And don’t add the sauce quite yet. The sauce for this cake isn’t added until the cake is fully cooled.
To make the topping, combine the butter, brown sugar, salt, and cream in a saucepan over medium heat.
Cook, stirring constantly, until the mixture boils. Let the sauce boil gently for 3 minutes without stirring. Remove the sauce from the heat.
When the cake has completely cooled, pour the warm sauce over the top.
Let the cake rest for an hour before serving to absorb the sauce.
Slice the cake into serving pieces and serve topped with a squirt of whipped topping.
Why do the instructions say not to over mix the batter?
When we stir wet ingredients into dry ingredients, liquids activate gluten proteins; over-mixing can cause baked goods to have a less-than-tender texture.
Once the ingredients are incorporated, stop stirring.
Why do the instructions say to cover the cake with foil while it’s still hot?
Trapping the heat with foil creates condensation that makes it way into the cake, making it very moist.
My mom and grandmothers always used this technique, so now I follow suit – it makes a difference.
Can I add nuts to this apple cake recipe?
Yes! When my sons were younger, they preferred this cake without added nuts. Now that they are older, I’ve added chopped pecans and walnuts to the batter.
The added crunch gives a nice texture to the cake, and sometimes I even sprinkle a few nuts over the sauce.
Can I freeze this cake?
Totally – it freezes really well. Just thaw the cake, then slice as usual.
Warm each serving in the microwave, if desired, before serving.
More favorite recipes to enjoy –
- AUNT SUE’S STRAWBERRY SLAB PIE
- MAPLE PECAN SCONES
- OOEY-GOOEY WARM BROWNIE COBBLER
- MINI PUMPKIN MUFFIN BITES
- INSTANT POT APPLE CAKE WITH RUM SAUCE
- KRINGLE CRESCENT ROLL DESSERT
Which tools are helpful for making this cake?
Silicone Spatula Spoons – Of all the tools in my kitchen, silicone spatula spoons are what I use the most. They make stirring and sautéing a breeze and I love all the pretty silicone colors available. Silicone spatula spoons are completely heat-proof so they won’t melt, even when used over high temperatures. I like to have different sizes on hand for different kitchen tasks – soooo handy!
Flat silicone whisk – this tool is an absolute must for making lump-free gravy, sauces, puddings, and fillings. Be sure to get a flat whisk that is silicone-coated so that it doesn’t damaged the surface of your non-stick pans.
A deep mixing bowl – I prefer mixing bowls that have a silicone handle grip and also a silicone bottom. The silicone grip makes it easier to hold onto the bowl and the silicone bottom keeps it in place better on the counter as you’re working. I also like how this set nests together for storage.
9×13 baking dish – I prefer glass 9×13 baking pans, but you can also use a metal 9×13 baking pan, if you prefer…either type works great.
Super Moist Caramel Apple Cake
Ingredients
For the Cake
- 1 cup vegetable or canola oil
- 2 cups granulated sugar
- 3 eggs
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 3 cups peeled and diced apples (3-4 large apples)
For the Caramel Sauce
- 1/3 cup butter
- 3/4 cup dark brown sugar
- 1/2 tsp. kosher salt
- 3 Tbs. heavy cream or half-and-half
Instructions
Make the Cake
- Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla until well combined. Place the flour, salt, and baking soda into a separate bowl; mix together.
- Add the dry ingredients to the wet ingredients, stirring just until just incorporated; batter will be very thick. Do not over mix! Lastly, gently fold in the apples by hand. Transfer the cake batter into a greased 9×13 cake pan, spreading it out evenly.
- Bake the cake, uncovered, on the center oven rack for 55 – 60 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool completely before adding the topping.
Make the Caramel Sauce
- In a saucepan, over medium heat, combine the butter, brown sugar, salt. and cream. Cook, whisking constantly, just until the mixture boils; let the caramel sauce gently boil for 3 minutes without whisking. Remove the sauce from the heat, immediately pouring it over the top of the cooled cake. Let the sauced cake sit for an hour before serving.
Serve the Cake
- Slice the cake into serving pieces. Serve topped with a dollop or squirt of whipped topping, as desired.
Notes
Nutrition
I was looking for a moist apple caramel cake and this was an excellent find. tried two others previously one was not moist and the other one had an inside that did not fully bake. Be sure to cover to retain moisture and don’t skip the caramel topping. I bake often and will add this to my dessert rotation.
Hi Cindy –
I’m excited that this cake made it into your dessert recipe rotation – what a huge compliment…thank you!!
I appreciate the 5 star rating and the comment here – it really does make a difference.
Let’s Keep Cookin’,
Chef Alli
This cake is absolutely DELICIOUS! it filled my kitchen with such a wonderful aroma, I could not wait to dig in. The cake was so moist with just the right amount of sweetness. Very easy recipe. Would definitely recommend.
Hi Sally –
I’m so glad to know that you made this cake and enjoyed it, too! Thank you for letting me know.
Your fan,
Chef Alli