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White Chocolate Caramel Apple Cake

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Tender cinnamon caramel cake layers filled with apple pie filling and caramel drizzle, wrapped with white chocolate buttercream, topped with caramel, and sanded with a layer of cinnamon sugar coating.

Ingredients

Caramel Apple Cake Layers

  • 2/3 cup buttermilk room temperature
  • 1/3 cup sour cream room temperature
  • 1/3 cup applesauce
  • 4 large egg whites room temperature
  • 1/3 cup vegetable oil
  • 1 Tablespoon vanilla
  • 1 Tablespoon cinnamon
  • 1 teaspoon Lorann caramel emulsion optional
  • 1 box white cake mix Duncan Hines or Betty Crocker will do best here

Apple Filling

  • 2 cups finely cubed honey crisp or granny smith apples
  • 1 Tablespoon lemon juice
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 pinch salt
  • 4 Tablespoons water
  • 1 slurry 1/4 cup water + 1 teaspoon cornstarch stirred together

White Chocolate Buttercream

  • 1/2 cup white chocolate chips
  • 1/2 cup heavy cream
  • 3 sticks (or 1 1/2 cup) unsalted butter
  • 1 pinch salt
  • 1 Tablespoon vanilla
  • 8-9 cups powdered sugar
  • 1 teaspoon Lorann Carmel emulsion optional

Caramel Ganache

  • 2 cup caramel (homemade or store-bought)
  • 1/4 cup heavy cream

Extras

  • 1 cup cinnamon sugar (1 cup sugar + 2 Tablespoons cinnamon)

Instructions

For the Caramel Apple Cake Layers:

  • Preheat the oven to 325 convection bake, and prep three 6" cake rounds with a swipe of shortening and dust of flour to prevent sticking.
  • In a bowl, whisk together all the ingredients except for the cake mix. Sift in the cake mix and gently stir until just combined (don't overmix!). Split the batter evenly between the three prepared cake rounds.
  • Bake for 25-27 minutes and then pull them out to cool completely on a wire rack. Wrap in plastic wrap and freeze for at least a couple hours for easier stacking.

For the Apple Filling:

  • In a medium saucepan over medium heat, stir together everything except for the slurry until it bubbles and the apples are tender.
  • Stir in the slurry and cook until the filling thickens. Add to a glass dish, cover, and store in the fridge until you're ready to stack and the mixture has cooled and thickened.

For the White Chocolate Buttercream

  • In a small glass bowl, stir together the white chips and heavy cream. Microwave for 30 seconds and stir. Add another 15-20 seconds and stir until there are no lumps and the mixture is uniform. Let it cool slightly before adding into the buttercream.
  • In a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy.
  • Add in the white chocolate mixture, salt, and vanilla, and whip up to combine.
  • Slowly add in the powdered sugar 1/2 cup at a time with the mixer speed on low.
  • Whip up the buttercream on high speed until light and fluffy. Add in a Tablespoon more of heavy cream if needed to thin.

Assembly

  • On a cake turntable with a cardboard cake round, add on a touch of buttercream in the center with an offset cake spatula to keep the cake layer in place.
  • Place the first cake layer down, then add on a thin layer of buttercream. Pipe a strong dam around the outside rim of the cake, then add in a 1/2 cup of the apple filling to the center. Drizzle on some of the caramel ganache. Place on the next cake layer and repeat.
  • Crumb coat the cake, then freeze for about 5 minutes until set.
  • Add on the final cake layer, using a cake scraper for smooth sides, and leave a raw edge along the top for a more rustic look. Place the cake on a cookie sheet and then softly add on the cinnamon sugar to the outside of the cake. Add on a pool of caramel on top.
  • Enjoy!