Apple Spice Cake with Caramel Drizzle

Every season and every celebration needs a cake. Cakes are the most important part of any get-together because they add sweet and delicious taste to the event plus they look beautiful when placed at the table.

This beautiful cake is one of the most classically flavoured combined with spices, caramel, and apple. This apple spice cake can be made at home with pro tips and this will turn out to be the most delicious and moist cake.

This apple spice cake recipe contains 3 layers of a 6 inch cake, with yummy and creamy frosting in between and at the end rich caramel drizzle topped with cinnamon sticks.

Well in between the layers of apple cake there is rich vanilla bean buttercream. Made up from Rodelle’s vanilla paste, I recommend this vanilla paste because you don’t have to buy bean and then crush them and make paste. This Rodelle’s vanilla paste already has crushed beans in it so you don’t have to make more efforts. If you still don’t have vanilla paste then you can use vanilla extract or regular crushed vanilla bean, but the flavour won’t be that prominent. You too can skip vanilla buttercream and can use cinnamon buttercream instead. That’s because buttercream is more like a blank page and you can turn it in any flavour.

Warm Caramel Apple Cake Recipe

This is like a naked cake because the side layers are not covered with outside frosting but you can see the inside frosting in between the layers of apple spice cake. Cakes like these are called naked and they are so easy to make because they are easy and quick to assemble, you don’t need a lot of buttercream or frosting to cover the whole cake, and you don’t have to make perfect outlook.

Easy Apple Spice Cake Recipe

One thing to be careful about is the quantity of buttercream inside the layers. You can get the absolute enough amount of buttercream inside the cake layers if you use the frosting while measuring with the cup. Just use 1/3 cup of the buttercream for every layer and it would be enough for the cake to look and taste yummy.



  • 1 cup flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1/2 stick butter, room temperature
  • 1/2 cup brown sugar
  • 1 egg
  • 3/4 cup unsweetened applesauce


  • 2 stick butter, room temperature
  • 1/2 cup vegetable shortening
  • 1 tsp vanilla paste (or extract or vanilla bean pods)
  • 5-7 cups powdered sugar


  • 1/4 cup heavy cream
  • 1 tbsp butter, unsalted
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 6 tbsp sugar
  • 1 tbsp light corn syrup
  • 1 tbsp water



Preheat the oven at 350 degrees. And grease the 3, 6 inches spring form with butter or non-sticky oil spray before you cover the bottom of the pan with parchment paper.

Take a small to medium bowl and add flour, baking powder and baking soda, cloves, cinnamon, salt and all the spices and whisk well.

Take another bowl and add softened butter and sugar and beat with electric mixture until it gets smooth and creamy. Add eggs and beat until the mixture gets fluffy. After that pout applesauce and mix with spatula.

Slowly add flour mixture and mix with rubber spatula until the mixture is well-combined.

Spread this mixture in the already greased pans and bake for about 20-25 minutes and until the toothpick comes out clean. Once you are done with the cakes, allow them to cool before you apply frosting. Cut the surface of the cake with sharp knife to have clear flat surface. You can keep this cake in the fridge for up to a week.


Take a large bowl and add vegetable shortening and butter and beat with electric beater until the mixture is fluffy and creamy. Add vanilla paste and beat again. After the mixture is combined add powdered sugar slowly and keep beating.


If you are using solid caramels for making a sauce then heat those on double boiler or by apply direct heat in the pan. Heat until the mixture is completely melt. Remove from the heat and let them cool completely meanwhile you assemble the cake.

If you are not using actual caramel cues then you can heat the sugar over low-medium heat and wait until it melts and turns its colour like amber brown.


Put a tbsp. of buttercream over the cake stand and place your first layer of the 6 inch cake over the stand. Put 1/3 cup of buttercream on the layer and spread with spatula to make even and smooth layer of the frosting. Now put another layer and again spread 1/3 cup of buttercream and spread like an even smooth surface. Now put final layer of the cake and make sure all your cakes look like in a stack form and you can see the buttercream in between the layers.

Now place this stack of cakes in refrigerator for an hour for buttercream to firm.

Once you are done with stacking the cake layers and buttercream is firm than take out the caramel sauce and drizzle over the whole cake and let it fall from the sides of the cake. Decorate the cake’s surface with cinnamon sticks and sprinkle with cinnamon powder.

Serve and enjoy.

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