Super Moist Caramel Apple Cake

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
• Apples: I like to use a tart apple for this cake since it’s is so sweet. Tart apples really complement the caramel flavors in the cake, too. Tart apples would be Granny Smith, Jonathon, Honey Crisp, McIntosh, and Pink Lady. You can use a combination of any type of apple, too.

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 45-55 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.

Which types of apples are best for making caramel apple cake?

Because this cake is pretty sweet, I really like to use a more tart type of apple, such as Granny Smith, Jonathon, Honey Crisp, Pink Lady, or McIntosh. I also think the tart apples compliment the caramel and brown sugar flavors of this cake well, too!

More favorite recipes to enjoy

Old Fashioned Apple Dumplings with Warm Cinnamon Sauce are best served right from the oven, topped with your favorite vanilla ice cream. 

• 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.