It’s Autumn, and what comes to mind when you’re craving something sweet and luscious? For me, it’s Super Moist Caramel Apple Cake…made with fresh apples and a caramel glaze. This easy apple cake recipe guarantees a cake that’s moist, tender, and deliciously dense. Yum!
Super Moist Caramel Apple Cake Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂
What to love about this easy apple cake recipe
- It’s Fall, Ya’ll!! What better time for apple cake?
- Bet you already have all the ingredients on hand.
- Easy. Fast. Simple. Delish!!
Ingredients you need to make this recipe
For the cake
- Vegetable oil
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Kosher salt
- Baking soda
- Chopped apples
For the caramel sauce
- Dark brown sugar
- Kosher salt
How to make Moist and Easy Apple Cake in just a few easy steps
**Print the full recipe from the RECIPE CARD at the bottom of this post
Make 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. Batter will be very thick – don’t over mix! Fold in the chopped apples.
Bake the cake: 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; 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. **Please note: The sauce for this cake isn’t added until the cake is fully cooled.
Make the caramel topping: While the cake is baking, make the topping in a sauce pan over medium heat; combine the butter, brown sugar, salt, and cream. Cook, stirring constantly, until the mixture boils; the the sauce gently boil for 3 minutes without stirring. Remove the sauce from the heat.
Top the cake with sauce: When the cake has completely cooled, pour the warm sauce over the top. Let the cake rest for an hour before serving so it can absorb the sauce.
Serve the cake: Slice the cake into serving pieces and served topped with a or squirt of whipped topping.
Answers to Common Questions Asked About This Recipe
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.
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.
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 been adding chopped pecans and walnuts to the batter. The added crunch gives nice texture to the cake and sometimes I even sprinkle a few nuts over the sauce.
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. This is a technique that my mom and grandmothers always did so now I follow suit – it really makes a difference.
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
Printable Moist and Easy Apple Cake Recipe
Super Moist Caramel Apple Cake
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
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.
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Let’s Get You Cookin’,
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