Salted Caramel Apple Cake

Salted Caramel Apple Cake | browneyedbaker.com #recipe #dessert

This cake. Oh. My. Gosh.

I have had the page doggy-eared in Baked Explorations ever since I bought the book, which was something like four or five years ago. One of the downfalls of having a huge stash of cookbooks is that a lot of really great recipes can fall between the cracks. This was one of those unfortunate incidents, and am I ever glad that I dragged that book back out a couple of weeks ago. My fall cake eating will never be the same again. This is a very good thing.

Salted Caramel Apple Cake | browneyedbaker.com #recipe #dessert

Even though I adore baking, I don’t make layer cakes all that often just due to the time factor. They’re usually a little fussy and time-consuming, so I put this off for awhile, but I ended up being pleasantly surprised at how NOT very fussy or time-consuming it was. It certainly helps that you use the same thing to both fill and frost the cake!

This cake is incredibly dense and moist, thanks to the abundance of applesauce that is used as the “wet” ingredient. The cake itself is wonderfully spiced, then filled and frosted with an old-fashioned style cooked buttercream that is spiked with my favorite salted caramel sauce. The frosting reminded me of the filling for one of my all-time favorite desserts – Ho-Ho Cake. Which is to say, it’s utterly fantastic. Since I believe that all caramel apples should be rolled in chopped peanuts, I sprinkled the top of the cake with peanuts. I love the extra salty kick it gave the cake.

Salted Caramel Apple Cake | browneyedbaker.com #recipe #dessert

Everyone who got to sample this cake was pretty much rendered speechless. My father-in-law already requested it for his birthday in February. My Chief Culinary Consultant said it’s one of the five best cakes I have made… EVER.

So basically, you have to make this cake. There’s no way around it!

Salted Caramel Apple Cake | browneyedbaker.com #recipe #dessert

One year ago: Tzatziki Sauce
Three years ago: Maple-Walnut Fudge
Four years ago: Football Jersey Sugar Cookies
Five years ago: The Neiman Marcus Cookie
Seven years ago: Hershey’s Best Brownies

Salted Caramel Apple Cake

Yield: 10 to 12 servings

Prep Time: 1 hour 30 minutes

Cook Time: 45 to 55 minutes

Total Time: 2 hours 30 minutes

A spiced apple cake frosted with a cooked salted caramel buttercream.

Ingredients:

For the Cake:
4 cups (482 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1½ cups (340 grams) unsalted butter, cut into small cubes, at room temperature
2½ cups (496 grams) granulated sugar
2 eggs
4 cups (904 grams) unsweetened applesauce

For the Salted Caramel Buttercream:
1½ cups (298 grams) granulated sugar
⅓ cup (40 grams) all-purpose flour
1½ cups (340 grams) whole milk
⅓ cup (76 grams) heavy cream
1½ cups (340 grams) unsalted butter, softened but still cool, cut into small pieces
1 teaspoon vanilla extract
⅓ cup (109 grams) salted caramel sauce

To Garnish:
Salted caramel sauce
Chopped peanuts

Directions:

1. Make the Cake: Preheat oven to 325 degrees F. Grease three 8-inch round cake pans, line the bottoms with a round of parchment paper, grease the parchment, then flour the pans, tapping out any excess.

2. In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, allspice and cloves.

3. Using an electric mixer on medium speed, beat the butter until creamy, about 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs and beat until combined.

4. Reduce the mixer speed to low and add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl and mix on low for an additional 30 seconds to combine.

5. Divide the batter evenly among the prepared pans and smooth the tops. Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes, rotating the pans halfway through the baking time. Transfer the pans to a wire rack and cool for 20 minutes. Turn the cakes out onto the rack, remove the parchment, and allow to cool completely.

6. Make the Salted Caramel Buttercream: In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixtures comes to a boil and has thickened, about 10 to 15 minutes.

7. Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, about 5 minutes. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. (It might seem like it won't get to the fluffy point, but stick with it, it'll get there!) Add the salted caramel sauce and continue mixing until combined and fluffy. (If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it reaches a fluffy consistency.)

8. Assemble the Cake: If any of the cake layers have domed on top, trim the top off to create flat surfaces. Place one cake layer on a serving platter. Spread 1¼ cups of the frosting on top. Add the next layer and top with 1¼ cups of the frosting. Add the third layer on top and spread a very thin layer of frosting over the sides and top of the cake. Refrigerate for 15 minutes, until firm. Frost the sides and top of the cake with the remaining frosting. Drizzle some additional salted caramel sauce on top and sprinkle with chopped peanuts. Return to the refrigerator for at least 15 minutes prior to serving.

The cake can be kept in an airtight cake saver (or wrapped tightly in plastic wrap) at room temperature for up to 3 days. If your kitchen is particularly warm or humid, store the cake in the refrigerator. Allow the cake to sit at room temperature for at least 2 hours before serving.

(Recipe adapted from Baked Explorations)

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167 Responses to “Salted Caramel Apple Cake”

  1. Margaret on September 22, 2014 at 12:40 am

    This looks absolutely amazing! I wonder, though, if it would translate well to cupcakes. Would there be any significant changes?

    Reply

    • Michelle on September 22nd, 2014 at 9:44 am

      Hi Margaret, I haven’t tried making cupcakes out of this, so I can’t comment to the potential outcome. You would definitely need to reduce the baking time.

      Reply

  2. Ned on September 22, 2014 at 1:49 am

    I’m going to the store in the morning with a sole purpose to the ingredients to make this cake. Ah if it wasn’t 11pm right now ;D

    Reply

  3. Averie @ Averie Cooks on September 22, 2014 at 4:13 am

    What a showstopper!!! The cake looks amazing, moist, so rich and perfect! And then that cooked buttercream that’s spiked with salted caramel sauce…WOW! Pinned 🙂

    Reply

  4. Mie on September 22, 2014 at 6:20 am

    I don’t think anybody’s fall cake eating will be the same after this beauty! It looks beyond incredible. And there’s salted caramel. So yeah…it’s the best!

    Reply

  5. Sharon on September 22, 2014 at 6:22 am

    Michelle, Michelle, Michelle, be still my heart… This is GORGEOUS… I think i have been waiting for this cake all my life!!

    Reply

  6. Lori on September 22, 2014 at 6:32 am

    Michelle, this cake looks amazing. I will have to add this to the “bake me list”. You have done an outstanding job again!!!!!

    Reply

  7. Diana on September 22, 2014 at 6:44 am

    You have done it again – now I will be thinking about this cake until I can make it…hmmm better get to the store now! This looks amazing!!

    Reply

  8. AnnMarie on September 22, 2014 at 7:16 am

    Wow! I have to come up with a pretty special occasion to justify making and eating this cake!! I don’t think that will be too hard! Sounds fabulous! Pinned!

    Reply

  9. Laura@Baking in Pyjamas on September 22, 2014 at 7:28 am

    I’m currently baking my way through all of the Baked books, can’t wait to get to this recipe. It looks amazing!

    Reply

  10. Sues on September 22, 2014 at 7:40 am

    This is a gorgeous layer cake!! And I can imagine the flavors are absolutely incredible!

    Reply

  11. Roz on September 22, 2014 at 8:33 am

    My favorite baker and blogger…My question is this: How do you stay so slim, even when pregnant? That cake looks so good, it is sinful!!

    Reply

    • Michelle on September 22nd, 2014 at 9:24 am

      Lots and lots of sharing 🙂

      Reply

  12. Sam on September 22, 2014 at 8:44 am

    This looks incrediby FABULOUS! Pinned it until I take the time to actually make it… Thanks 🙂

    Reply

  13. Zainab on September 22, 2014 at 8:50 am

    Looks sooooo good/ Question: if I wanted to bake this in 2 9-inch cake pans instead of 3 8-inch cake pans, would it be okay?

    Reply

    • Michelle on September 22nd, 2014 at 9:16 am

      Hi Zainab, It’s a lot of batter, and I think it would be too much for 2 9-inch pans.

      Reply

      • Zainab on September 22nd, 2014 at 9:52 am

        Thank you! I wonder if it might work if I halved the recipe. I have 9-inch pans but not 8 inch.

        Reply

        • Gillian at No Bite Left Behind on September 23rd, 2014 at 10:20 pm

          I made this in 9-inch pans tonight, and just divided the batter evenly between 3 pans. I reduced the cooking time to 40 minutes. They came out wonderfully.

          Reply

      • Ellenq on October 5th, 2014 at 4:17 pm

        I made this in 3-9 inch pans. I think it would be better in 3-8 inch pans but it worked fine. Made a very large cake. I think it could serve 20 easily if you cut it like a wedding cake. It was delicious.

        Reply

  14. Sophia on September 22, 2014 at 8:50 am

    I opened this in my email this morning, and thought it was the most gorgeous thing I could look at on a dreary central Ohio Monday morning.

    Then I had the soul crushing realization that I could never make a gluten free version of it that would look or taste as good! Stupid Gluten…

    Reply

    • Sandy Turck on September 24th, 2014 at 12:03 am

      WHOA!! I’m about to make a gluten-free version to die for. I do have confidence, wish you were here! 🙂

      Reply

      • Sophia on September 24th, 2014 at 10:27 am

        Could you send me the recipe??? I like to make an awesome cake for my birthday each year, and this would fit the bill!

        Reply

      • Merle on September 23rd, 2015 at 4:25 pm

        what did you end up using to sub for the 4 cups of flours? Please do share as I’d love to make it too

        Reply

  15. Paula on September 22, 2014 at 8:51 am

    I usually don’t make cakes, but this looks too god to not try. What are the other 4 cakes?

    Reply

    • Michelle on September 22nd, 2014 at 9:23 am

      Hi Paula, I just asked him, and he said the other four in his “top five” are the Snickers Cake, Apple-Pecan Spice Cake with Cream Cheese Filling & Praline Frosting, Texas Sheet Cake, and the Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting 🙂

      Reply

    • Michelle on September 22nd, 2014 at 9:24 am

      He also said the Ho-Ho Cake has to be included in there somewhere 🙂

      Reply

  16. Kelly P. on September 22, 2014 at 9:19 am

    Yum! This fall I’m wanting to bake apple cake, apple butter, apple sauce, apple dumplings, anything apple sounds wonderful. Which is different for me, I usually can’t wait to bake with pumpkin. I wish that I live near an apple orchard. Welcome Fall tonight.

    Reply

  17. Emily on September 22, 2014 at 9:34 am

    Thank you!! I got on your site to look at cakes to make and you’ve posted a perfect one for me to try! 🙂

    Reply

  18. Debbie on September 22, 2014 at 9:50 am

    This has got to be one of the most beautiful cakes I’ve seen! Wonderful photography!

    Reply

  19. Karen on September 22, 2014 at 9:53 am

    I just picked up a jar of Apple Salted Caramel sauce at W-S this weekend – I will be trying this cake with the sauce. It’s an absolutely beautiful cake! Thank you!

    Reply

  20. Michelle on September 22, 2014 at 10:01 am

    My thanksgiving table centerpiece!!!!! Gorgeous!!!! Is it wrong to feel like this way about cake???? Big sparkly baubles, gorgeous leather handbags and cake…my trifecta! 😉

    Reply

  21. Bethany on September 22, 2014 at 10:08 am

    This sounds sooo delicious and those pictures and that cake slice are absolute perfection!

    Reply

  22. Denise on September 22, 2014 at 10:34 am

    My family and friends fell in love with your Chocolate-Peanut Butter Cup Cake. I will be impressing them with this one! I received a Cook’s Illustrated Baking Book for my 30th birthday in August. I wish I could bake for my full time job like you! My 5th graders need me, I guess! 🙂 I love reading your page each day. Keep up the delicious work.

    Reply

  23. Melanie @ Carmel Moments on September 22, 2014 at 11:02 am

    Oh wow! Utterly fantastic!
    Pinned.
    Have a beautiful Monday!

    Reply

  24. Heather on September 22, 2014 at 11:03 am

    Stunning! And with those flavors, I am sure it tastes amazing too!

    Reply

  25. Jessica @ A Kitchen Addiction on September 22, 2014 at 11:08 am

    What a gorgeous cake! It sounds incredible!

    Reply

  26. Sharana @ Living The Sweet Life Blog on September 22, 2014 at 11:10 am

    I can’t even begin to tell you how much I love the baked, boys — I can’t wait for their newest book, later this month!! This is a stunning cake, I’m sure it tasted incredible 🙂

    Reply

  27. marcie on September 22, 2014 at 11:14 am

    Gorgeous cake, Michelle, and I love these flavors! Fall definitely isn’t all about pumpkin — caramel apple is right up there as one of my favorite fall treats!

    Reply

  28. Ela on September 22, 2014 at 11:33 am

    Hi Michelle, what a beautiful cake, too beautiful to eat!!! What do you use to cut a cake so neatly, a serrated knife? Or how did you do it? Thanks.

    Reply

  29. Kelly on September 22, 2014 at 11:42 am

    This cake looks amazing!! The layers look so perfect and that frosting looks so good!!

    Reply

  30. Olivia on September 22, 2014 at 12:09 pm

    This cake is beautiful and looks delicious! But I’ve always shied away from making apple cakes with applesauce in them because of bad experiences trying to substitute applesauce in other cake recipes for oil..The texture has always ended up being a little weird even when doing half oil or butter and half applesauce. Did you find that so much applesauce weirdly affected the texture of this cake at all?

    Reply

    • Michelle on September 22nd, 2014 at 3:52 pm

      Hi Olivia, I don’t think this cake had an add texture at all – it was moist and dense and wonderful. Part of the issue might be substituting applesauce in recipes that are specifically formulated for butter or oil. This cake, by contrast, has been specifically formulated to work with applesauce.

      Reply

  31. Jen of My Tiny Oven on September 22, 2014 at 12:21 pm

    What a beautiful cake! WOW!!

    Reply

  32. Tiffany on September 22, 2014 at 12:45 pm

    WOW! This cake is gorgeous!!! I would love a slice. 😉

    Reply

  33. Mandy on September 22, 2014 at 1:26 pm

    This looks sinfully good! My family, including myself, must be the only ones that prefer cold cakes over room temp though. I think cakes taste better chilled 🙂

    Reply

    • Michelle on September 22nd, 2014 at 3:53 pm

      Hi Mandy, There are some that I prefer chilled, as well. Just depends on the cake for me! 🙂

      Reply

  34. Sally on September 22, 2014 at 1:31 pm

    Did you have any problems with your frosting? The photos are GORGEOUS but I’ve had problems with their flour-based frostings getting into “frosting” shape, if that makes sense…?

    Reply

    • Michelle on September 22nd, 2014 at 3:55 pm

      Hi Sally, I didn’t have any issues. I did note in the directions that at first it looked like the frosting wouldn’t actually get “fluffy”, but I just gave it time in the mixer, and it did what it was supposed to do!

      Reply

      • susan on October 9th, 2014 at 3:34 pm

        You said to be patient with the frosting. How long must one wait? It has been 20 minutes so far and no light and fluffy yet?

        Reply

  35. Maxine on September 22, 2014 at 1:32 pm

    This cake looks amazing and is perfect for the fall season! I absolutely love when you post these mega cakes, they are works of art and look so delicious! I would love it with the salted caramel butter cream frosting, but do you think a tasty alternative could also be that amazing cream cheese frosting you made for that incredible carrot cake you shared with us? Thanks!

    Reply

    • Michelle on September 22nd, 2014 at 3:56 pm

      Hi Maxine, I think cream cheese frosting would be fabulous, as well.

      Reply

  36. Waffles on September 22, 2014 at 1:38 pm

    That cake looks absolutely delicious. I can never get frosting to look like that for my cakes, what’s your secret?

    Reply

    • Michelle on September 22nd, 2014 at 3:58 pm

      No secret! I just prepared it as the directions state. Is there something specific you’re trying to achieve?

      Reply

  37. Sarah Japan on September 22, 2014 at 1:55 pm

    WOW LOOKS DELICIOUS. AND SO GEOMETRIC!

    Reply

  38. Katie on September 22, 2014 at 2:54 pm

    Oh my! That looks sensational! I love how apple and spicy it is. I want to reach in and eat it!

    Reply

  39. Arielle Brannon on September 22, 2014 at 3:31 pm

    This looks absolutely delicious! Great job!

    Reply

  40. Fiona @ Get Fit Fiona on September 22, 2014 at 3:49 pm

    This looks amazing!

    Reply

  41. Kristin on September 22, 2014 at 4:37 pm

    My first thought, “Who do I know with a birthday coming up so I can bake this?” Crazy, right???? Who needs an excuse to make this beauty! This puppy is on the menu this weekend just because! Can’t wait! Thanks, as always, Michelle!

    Reply

  42. Eleanna @foodaki.gr on September 22, 2014 at 4:42 pm

    I’m speechless and that’s actually an understatement! This cake is a masterpiece! I’ve yet to try my hand at homemade salted caramel, but this cake really makes it worth the effort. Thanks for sharing!

    Reply

  43. Beth on September 22, 2014 at 4:52 pm

    This looks decadent and if it turns out like all of the other things I have made from your site, it will be tremendous.

    Reply

  44. Angelyn @ Everyday Desserts on September 22, 2014 at 6:26 pm

    this is just stunning and looks absolutely fantastic!

    Reply

  45. Sara P. on September 22, 2014 at 6:35 pm

    Any thoughts on if something can be used as a substitute for eggs? I generally use applesauce, but the cake already has that! Would love to make this next week, but have a guest with an egg allergy.

    Thanks!

    Reply

    • Michelle on September 23rd, 2014 at 9:37 am

      Hi Sara, Unfortunately, I’m not sure what an acceptable substitute might be for the eggs.

      Reply

    • Michelle on September 23rd, 2014 at 9:38 am

      Perhaps you could ask your friend what she normally substitutes in cakes?

      Reply

  46. Anne on September 22, 2014 at 7:13 pm

    Your pictures are fantastic ! The cake looks amazing!

    Reply

  47. Jaclyn on September 22, 2014 at 9:48 pm

    This cake is seriously perfect! Those layers, that crumb, the frosting and the caramel sauce. I really just need it! Love your photos, so gorgeous!

    Reply

  48. Ashley on September 22, 2014 at 10:05 pm

    holy smokes that’s a beautiful slice of cake!!

    Reply

  49. Kate @ Babaganosh.org on September 22, 2014 at 11:38 pm

    Wow, this cake is GORGEOUS. Seriously, this is the best looking cake I’ve seen.
    The texture looks absolutely perfect, and the 3 layers just take it to a whole other level.

    Reply

  50. Bridget Rowse on September 23, 2014 at 5:23 am

    Hi Michelle, I am a big fan of your work and have tried many of your recipes and had great results and compliments. However living in New Zealand does offer a few challenges when finding substitutes for some ingredients.
    This recipe calls for apple sauce is this simply puréed apples or a runnier bottled sauce that has liquid/water/apple juice added?

    Reply

    • Michelle on September 23rd, 2014 at 9:40 am

      Hi Bridget, Store-bought applesauce is typically just apples and water. You can make your own homemade applesauce, there are tons of easy recipes online.

      Reply

  51. Stacey @ Bake.Eat.Repeat. on September 23, 2014 at 2:46 pm

    This cake is absolutely beautiful! I love the photos, just stunning. Pinned!

    Reply

  52. Erin @ The Spiffy Cookie on September 23, 2014 at 4:01 pm

    That is the prettiest slice of cake I have seen in a long time. It looks too perfect to be real!

    Reply

  53. Rianne on September 23, 2014 at 4:19 pm

    I know myself, and I know that I can never make a cake that looks so perfect, but damn this cake sounds good haha! <3

    Reply

  54. Sarah @ SnixyKitchen on September 23, 2014 at 4:44 pm

    Ooo lala – I’d like a large slice of this cake (and by slice I mean the entire cake).

    Reply

  55. Jess on September 23, 2014 at 6:06 pm

    Hi, this looks and sounds amazing. Just wondering, if making the apple sauce from scratch, does it matter what kind of apples you use? Also, have you got a recipe for the salted caramel? (not the buttercream, the other topping?)

    Reply

    • Michelle on September 23rd, 2014 at 9:45 pm

      Hi Jess, I don’t think the type of apple matters. As for the salted caramel sauce, yes, I’ve linked to it above in the recipe, as well as in the text of the post.

      Reply

  56. Chichi on September 25, 2014 at 8:20 am

    This cake looks amazing. I just want to have a tiny bite.

    Reply

  57. Laura+Dembowski on September 25, 2014 at 8:28 am

    I have been wanting to make this cake too. It looks heavenly! Caramel apple cake is on my fall baking to do list. I love making layer cakes too, though I also don’t do it often. Not enough time in the day!

    Reply

  58. Terri on September 25, 2014 at 2:41 pm

    I made this cake yesterday. All I can say is WOW! It’s amazingly tasty! Love love love! And the caramel sauce is just delish! My husband and kids thank you for posting this recipe!

    Reply

  59. Tracy | Pale Yellow on September 25, 2014 at 6:13 pm

    Amazing! This is a layer cake to end all layer cakes, gorgeous!

    Reply

  60. Anna on September 26, 2014 at 10:41 am

    Does it make a huge difference if I use salted vs unsalted butter? Trying to decide if I need to go buy unsalted to make this. Also, where can I find flaky salt? Is it at regular grocery stores or more specialty ones? Thanks!

    Reply

    • Michelle on September 26th, 2014 at 7:16 pm

      Hi Anna, If you use salted butter, you will want to omit the salt from the recipe. As for flaky sea salt, my grocery store has recently started to carry maldon sea salt, but prior to that, I would buy fleur de sel from Williams Sonoma or King Arthur Flour.

      Reply

  61. Heather+@+My+Overflowing+Cup on September 27, 2014 at 1:23 pm

    This is just gorgeous and sounds so delicious! I’m making this for my next potluck at church. Thanks so much for the recipe – pinning it!

    Reply

  62. Siegret C on September 27, 2014 at 2:22 pm

    i am making this right now – the batter is delicious! and the cakes are turning out well!… still working on the frosting, i will have faith and stick with it lol

    Reply

  63. cassie on September 27, 2014 at 8:14 pm

    My daughter and I made this cake today. It is wonderful!! Thank you for the recipe, it is just what we were hungry for!

    Reply

  64. LaurenS on September 27, 2014 at 10:05 pm

    Made this today! Absolutely wonderful it’s fall in a bite 🙂

    Reply

  65. Cel on September 28, 2014 at 12:26 am

    Hello,
    This is a wonderful recipe and something that I am dying to do for my birthday.
    I was just wondering if there is anything you would recommend changing to make it a bit more calorie friendly. I was recently put on a diet by my doctor because of some issues I’ve been having. I really want this cake, but I am worried about the amount of sugar.
    I was thinking maybe honey instead of sugar for the cake itself, but I am not entirely sure how to convert it.
    Anyway, thank you for the recipe and for any answer in advance~
    And sorry to be a bother
    Cel

    Reply

    • Michelle on September 28th, 2014 at 7:40 pm

      Hi Cel, I totally understand it’s quite a bit of sugar, but I don’t really have any suggestions for omitting it. I would not substitute honey – it has totally different properties when baked, and it would significantly alter the texture of the cake. Perhaps just go for a small sliver instead of a big piece?

      Reply

  66. Annie on September 29, 2014 at 11:56 am

    Thank you so much for posting this recipe and the mouth-watering photos Michelle – I was looking for inspiration for the office bake off and think I’ve found it!

    Could you just confirm what size tins you used? I know they are 8 inches in diameter but are they shallow – what we in the UK call sandwich tins?

    Reply

    • thlayly5 on October 10th, 2014 at 4:34 pm

      A standard cake pan in the US is 2 inches deep. So the pan would be 8 inches by 2 inches deep.

      Reply

  67. gloria+Sarmiento on September 29, 2014 at 12:14 pm

    Michelle, my mom’s 6th birthday was the 25th and I made this cake for her to celebrate when she came up to Milwaukee to visit us! I was a HUGE hit! She just loved it, and so did my family and friends. Thanks and happy birthday to your mom too! 🙂

    Reply

  68. Matthew Cottrell on September 29, 2014 at 2:24 pm

    I got a couple of issues. I made this over the weekend.
    1. 4 cups of flour = 482 grams (?) I think that is wrong
    2. The cloves and allspice come across strong good but strong
    3. In your picture your buttercream looks firm. I could NOT get it to firm up and the layers would slide off. Can you make any suggestions? Maybe after awhile go to the whisker attachement? Add more butter? Powdered sugar? Please help as I want to use this for a bake off this week! Oh, the caramel turned out really yummy:)

    Reply

    • Michelle on September 30th, 2014 at 9:49 am

      Hi Matthew, 4 cups of all-purpose flour weighs 17 ounces. 1 ounce = 28.3495 grams. 17 ounces = 481.9415 grams. As for the buttercream, as I mentioned in the post, you do need to let it go in the mixer until it reaches the fluffy consistency. I was pessimistic when it first started mixing that it would actually get to that stage, but it did. Timing may vary depending on how strong your mixer is and the type of beaters used. The frosting is not really “stiff”… it’s a fluffy consistency that spreads well. It does get softer sitting at room temperature for a long time, but when it is chilled, it’s very easy to slice through.

      Reply

      • Matthew on October 4th, 2014 at 5:33 pm

        Thank you Michelle. I made it Thursday night. I reduced the buttercream for a bit longer which helped the buttercream firm up. I reduced the cloves and allspice a bit and the apple flavor came through some. It came out just like the picture above and I won 1st place in the bake off. THANK YOU.
        Now to your snicker cake;)

        Reply

  69. Shikha @ Shikha la mode on September 29, 2014 at 7:22 pm

    This cake is so epic. I can’t handle it. I’ve stopped doing layer cakes completely precisely because it takes so long and now I’m out of practice. I feel like I could never do something like this!

    Reply

  70. Tawanda on September 29, 2014 at 7:47 pm

    How long did it take for the frosting to reach the fluffy stage?

    Reply

    • Michelle on September 30th, 2014 at 9:50 am

      Hi Tawanda, At least 10 minutes.

      Reply

  71. Amy on September 30, 2014 at 2:02 pm

    It seems like blasphemy not to create this gorgeous cake as it was originally intended… but would it be possible to make this as cupcakes (making sure to decrease the baking time)? Thanks so much for the recipe!!

    Reply

    • Michelle on October 5th, 2014 at 9:19 am

      Hi Amy, I haven’t tried making this cake as cupcakes, so I can’t give a specific review, but if you try them, let me know how they turn out!

      Reply

  72. Tami on September 30, 2014 at 2:36 pm

    I made this yesterday for my husband to take to work and received a lot of love back for it — including a proposal of marriage :-). So many compliments on this yummy one. I made extra caramel sauce for ice cream topping. Thanks so much!

    Reply

  73. Rosemarie Royce on October 5, 2014 at 1:20 pm

    Made this beautiful cake yesterday.

    The cake was AWESOME! A complete hit. The frosting, not so much. Oh, it was delish, but not everyone likes buttercream in our family. I think I’ll try a cream cheese frosting next time.

    I made the salted caramel, but it was a bit too salty for us, so I made the recipe again without the salt. I used that instead.

    All in all, it was great. Thanks, Michelle!

    Reply

    • Rosemarie+Royce on October 5th, 2014 at 1:21 pm

      Also, my brother is allergic to peanuts, so I used chopped pecans. Worked perfectly!

      Reply

  74. Ellen on October 5, 2014 at 4:19 pm

    This icing is the best. I grew up making “mock whipped cream” where you cook the flour and milk to a paste and then after beating sugar and butter together, you beat in the cold paste. This was a similar idea and it is so creamy and silky–I LOVE IT! My husband and guests loved this cake and it is so moist. Great job, MIchelle!

    Reply

  75. Shannon on October 6, 2014 at 2:15 pm

    i just made this for my mom’s birthday. ABSOLUTELY DELICIOUS!! I did not make my own caramel though. I used a good store bought brand and added vanilla salt to it. AMAZING!!! I will definitely make it again!

    Reply

  76. Anisa on October 6, 2014 at 7:50 pm

    OMG this looks amazing!!! I can’t wait to make it for my friends birthday this weekend!

    Anisa – The Macadames.xx
    http://www.themacadames.com – Discover all things food,travel, style, home decor & more through the lives of twenty-something Aussie women.

    Reply

  77. April on October 6, 2014 at 10:00 pm

    OK, I just made this cake because it looked so amazing. I followed the directions and think everything came out ok but I found it to be soooooo sweet. I don’t usually like such a sweet cake so I’ll probably not make this again. My kids couldn’t finish their small slice and had to scrape off much of the frosting. But it sure looks pretty 🙂

    Reply

    • Lynne on November 1st, 2014 at 9:41 pm

      I also found it very sweet, April.

      Reply

  78. Hazel on October 10, 2014 at 3:09 pm

    Both my mum and I tried the frosting but could not get it to thicken. Is it only 40grams of flour. Anyone else had the same problem?

    Reply

  79. Cva on October 11, 2014 at 4:54 pm

    Hi Michelle, this looks like a great recipe and definitely want to try it tonight but I was wondering what your recipe for the apple sauce was. As most recipes i’m finding online include cinnamon and brown sugar. I did not want to add more if that would over power the rest of the flavors in the cake.

    Regards,
    Cva

    Reply

    • Michelle on October 13th, 2014 at 11:25 am

      I actually don’t make my own homemade applesauce. I just bought a jar of unsweetened applesauce from the store.

      Reply

  80. Renee @ Awesome on $20 on October 12, 2014 at 2:10 am

    This cake looks unbelievably awesome. I can almost taste the appleyness. Great photos! I can’t wait to try it.

    Reply

  81. Marsha on October 12, 2014 at 4:37 pm

    I found the frosting perfect, easy and whipped up fine. The cake….another story. Mine came out very heavy, dense and had the quality of undercooked…although it was. Cooked. Flavor was great, but texture off. Ideas what this professional baker did incorrectly? It also weighed about 6 lbs total! Thanks in advance….

    Reply

    • Lynne on November 1st, 2014 at 9:45 pm

      Me too Marsha! I am glad someone else had the same experience – the cake was definitely done when it came out of the oven – tester was completely dry (well, a little oily), but when I cut into the cake half of the layer was so condensed to be almost like it was under cooked. The other half of the layer was more like a sweet bread texture than a cake. I followed the recipe exactly per the directions.

      Reply

  82. Renee Hedden on October 13, 2014 at 12:34 pm

    Made this cake following recipe and delicious! But I made it originally for a party with a dessert table. Comments of how gorgeous, but people said watching sugar – but then they took cupcakes (from another recipe form our site). Have you considered a repost of this recipe for cupcakes? Think it would be fab for Thanksgiving dessert table.

    Reply

  83. C Allen on October 15, 2014 at 9:14 pm

    this cake is as fabulous as it looks! Made it and everyone is loving it!! Makes one really TALL cake!! Impressive!!!

    Reply

  84. Suzanne on October 23, 2014 at 4:57 pm

    I just made cupcakes out of this and halved the recipe. Very glad I did! The half recipe made 17 cupcakes. I baked them at 325 (w. convection) for maybe 35 minutes? Wasn’t really paying attention to time — just checked for doneness (springing back a bit when touched gently in the middle). I also halved the frosting recipe and it was the perfect amount for piping onto the 17 cupcakes. Of course, I made a full recipe of the caramel so now I have toooons extra. 🙂 Thanks!

    Reply

  85. laurie klett on October 29, 2014 at 4:56 pm

    Cake a little to sweet for my family. By accident spilled fresh lime juice on the frosting. It was wonderful, a real party in my mouth. To make again I would add lime peel and juice to frosting and cut back on the sugar in the cake

    Reply

  86. Lynne on November 1, 2014 at 9:52 pm

    I made this for my bf’s birthday – she loves apple desserts. I would recommend to anyone to try it – it really was an easy layer cake – I was intimidated at first, but it came together without a lot of fuss. However, it was too sweet for my taste, and while there was definitely apple flavor, I expected to taste the apple more. I also had the layers sliding about a bit, but it held together better once it had been in the refrigerator several hours The texture was not what I expected, more like a sweet bread than a cake, and one of my guests thought it was zucchini bread. It’s very moist and dense – on my cake plate, it must have weighed in at least 8 pounds. Certainly a different and special cake, but not worth the hype, and after a pound and a half of butter – I think I would want more return on my fat calories.

    Reply

  87. Martina on November 4, 2014 at 8:06 am

    Hi
    I was wondering if anyone has tried to make this recipe using loaf tins?
    I would like to make a couple of cakes this size, for a charity cake sale….
    Any suggestions?

    Reply

  88. Kelly on November 14, 2014 at 12:35 pm

    I know this comment is a little late to the party but I had to say thank you! This cake took my baking skills from “pretty good home baker” to “they will think I got this at a pastry shop” level. I have made this cake several times now and I use the weights in grams for all the dry ingredients as I think it makes the results very consistent. I even weighed the applesauce and found the jar label off by 7 grams. It took a couple times before I perfected the caramel sauce, but even it now is amazing! I know you don’t usually work with a lot of cakes because they are so time consuming, but I hope you will post more in the future! Delicious!

    Kelly

    Reply

  89. Maureen Kilgour on November 18, 2014 at 5:00 pm

    Jsut wanted to let you know that I have just removed 3 gorgeous layers of apple spice cake from my oven. I live at high altitude in Utah and cakes are especially finicky. I halved the leavening and baked for 40 minutes (the cakes were definitely done in 40 minutes here). FABULOUS to have a recipe turn out. I have gotten much better at baking at this altitude and I know a lot of bakers look for adjusted recipes. I also adjusted the leavening on your UNBELIEVABLE Snickers cake and had a HUGE hit. That one I eliminated the baking powder and just did 1 1/2 tsps. of baking soda. Worked lika a charm. This cake is being made for a book club dessert and I ALWAYS have to test new cakes before I ever serve them for company. Looking at these beautiful layers right now, I am hoping they last till my book club!

    Reply

  90. Joanne on November 29, 2014 at 8:24 pm

    Thank you so much for this recipe! It was a tough choice between this and the pumpkin cheesecake for Thanksgiving, but I, and everyone else at dinner, am glad I went with this cake. I wound up substituting half of the applesauce with pumpkin purée and made a cream cheese frosting flavored with pure maple syrup and bourbon. I did cheat a bit and used a store bought salted caramel sauce to top it all, but oh my the deliciousness that is this cake cannot be expressed by mere words!

    Reply

  91. Susan Otcenas on December 3, 2014 at 4:06 pm

    I made this cake today. Overall I’m happy with it, but a couple of comments.

    1) I think the caramel sauce recipe needs to be slightly tweaked to guarantee success. While putting the sugar into the sauce pan dry and whisking it carefully *might* work, your margin for error is very high. I tried this method twice without success. The first time, the clumped bits of sugar didn’t melt into the liquid sugar before the temps got too high (even on low heat) and the second time, trying to avoid creating big clumps, I scorched the bottom before the sugars on top melted.

    A much easier, and much more foolproof method involves using some water. Put 2/3 cup water in the bottom of the saucepan, dump the sugar into the center of the pan (allow it to mound in the center) and turn on the heat. The sugar will melt into the water and the entire mixture will come to a boil, with the sugar fully dissolved, while the sugar is still clear. Let it boil on a medium/high heat until 300 degrees or so, then lower the temps a bit (because at this point most of the water in the liquid will be boiled off and the temp will rise VERY quickly) and keep the heat on until it hits 350.

    2) For the buttercream, it’s not necessary to let the mixture come to a boil. Put it on moderate heat, be sure to whisk frequently (or the bottom will scorch) and the mixture will thicken up properly without ever boiling.

    3). I always dislike “trimming” cake layers. And it wasn’t really necessary here. Turn the layers out onto cooling racks upside down and leave them that way until completely cool. You will mostly flatten out any “dome” that may have formed. Place the bottom layer upside down on the serving dish. Frost. Place the top layer on upside down as well. This will give you a nice flat top. And “gaps” in between the layers can be filled in with frosting. When frosting the side and tops, it’s easy to get the top and sides to frost completely flat and square if you use a long, flat edged spatula designed for frosting. That flat top is key to keeping the caramel sauce spread on the top and not totally running down the sides and pooling at the bottom.

    4) I recommend putting some thin strips of parchment on your serving plate and then placing your bottom layer on it. While frosting, the excess will fall onto the parchment, which is easily tugged out once the cake is frosted. Your serving plate will be clean around the edges. Then drizzle the (cooled) caramel.

    Otherwise I think the recipe is fairly sound. I made mine with home-canned applesauce, and am looking forward to eating some tonight at the birthday party I made it for.

    Thanks for publishing the recipe! I think I would definitely make it again.

    Reply

  92. Benny James on January 1, 2015 at 10:24 pm

    Well, I made it, and my cakes are perfect. And that buttercream…where has that been all my life. Also, your salted caramel sauce recipe was perfect as well. I would marry you just from those two recipes alone, but alas, I am a man for men. Sorry ’bout it.

    Reply

  93. Lynne on January 15, 2015 at 11:29 am

    Hi – I am making this cake for a friends wedding but they want more of a caramel flavor. Do you think the clove and allspice could be reduced and caramel extract added to give it more of a caramel flavor?
    I made this cake as a tester and they loved it there wasn’t a single slice left, just trying to see how to make it more caramel. Thanks in advance!

    Reply

    • Michelle on January 16th, 2015 at 2:25 pm

      Hi Lynne, I’ve never used caramel extract, but your idea sounds like it could work.

      Reply

  94. Matt on January 31, 2015 at 6:45 am

    Hi! First of all, I LOVE your blog. I tried this recipe yesterday. The cake itself was to DIE for. Simply beautiful, delicious. Just perfect. The buttercream, however, gave me a bit of a headache. I let the milk,cream and sugar thicken 10 minutes and when I put them on the mixer, after about 2 minutes on high, they turned solid and started to crumble. I was left with a very coarse crumble. I then followed the recipe and it did turn somewhat fluffy, but it was very granulated. Still delicious, but I don’t know if it was the intended texture or not (I figured you’d have clarified if this were the case, so I’m leaning towards “I messed it up”). Did I let it dry out too much when thickening it? Is this normal?

    Anyway, like I’ve said, LOVE your blog and this recipe is just too good to be true! Thanks in advance!

    Reply

  95. Sinead on March 7, 2015 at 7:45 am

    Hi
    This recipe sounds amazing! I’m planning to try it but want it to work as a wedding/celebration cake and would therefore need to ice it in fondant/sugarpaste. I was just wondering if you’d tried that? Also, I know you mention about keeping it wrapped or in an airtight container – I assume that it’ll be ok for a few days at room temp once it’s iced in fondant?
    Thanks in advance,
    Sinead

    Reply

    • Michelle on March 9th, 2015 at 10:35 am

      Hi Sinead, I have not tried covering this particular cake in fondant; if do, though, yes, it would be fine for a couple of days at room temperature. I think I would serve it within 2 days, though.

      Reply

  96. Linn on March 11, 2015 at 2:31 pm

    Must figure out how to incorporate a little bourbon in there … making this one for sure!

    Reply

  97. Karen on March 14, 2015 at 8:23 pm

    hey, this looks great, but how do you make apple sauce if not somewhere you can buy it? (Or have any idea what it is…)Would it just be stewed apples? and if so cooking or desert apples and what consistency and would you sieve it?

    Reply

  98. Marla on March 14, 2015 at 8:34 pm

    I love your salted caramel recipe, and when I saw this recipe in the Huffington Post, I knew I’d have to try it. I, too, will have to make my own applesauce, since Taiwan doesn’t seem to have it, but I found slow cooker recipes for it, looks simple.

    Reply

  99. Kristin on April 27, 2015 at 1:48 pm

    I’m wanting to make an apple spiced cake with cream cheese frosting for my sons 1st birthday. Would this be good with cream cheese frosting? Is it too dense?

    Reply

    • Michelle on May 1st, 2015 at 10:19 pm

      Hi Kristin, It is a very dense cake, which is why I think the lighter frosting pairs so well. I do think that cream cheese frosting is always fabulous, though. Go for it!

      Reply

  100. Mark @best juicer review on May 14, 2015 at 6:18 pm

    Wow! the cake looks yummy. I’d really appreciate a bite

    Reply

  101. Ally on September 5, 2015 at 6:08 pm

    I’ve made this cake before and LOVED it and I’d like to make it again, BUT for a smaller group- has anyone successfully halved this recipe? If so, how? I’m a bit of a dunce and would love specific instructions!!!

    Reply

    • Ally on September 5th, 2015 at 6:08 pm

      Side note- this is my favorite cake I’ve ever made. Ever. And I’ve made a decent number of cakes.

      Reply

  102. dg on September 28, 2015 at 10:27 am

    I made a half batch of this recipe and baked it in a 9×13 pan. It took 33 minutes in my oven. The cake, including frosting was only 1 3/4 ” high but SO delicious and moist! I cut back the cinnamon, allspice and cloves because of personal preference. A drizzle of salted caramel sauce over the top. It is so tender and just wonderful!!! Thanks for posting.

    Reply

  103. Olivia on October 17, 2015 at 1:52 pm

    I love salted caramel and I love apple, never thought of putting them together but 100% going to try that! Really well made, lovely blog too.

    Reply

  104. Nikolett on November 11, 2015 at 11:45 pm

    Hi! I found this recept a few days ago and I planning to make it for my daughter’s birthday, but I have no idea what the “unsweetened applesauce” is. I live in the Netherlands and we dont have it. Do you think I make this sauce by myself, is there a recept for? Thanks for your help.

    Reply

    • Michelle on November 15th, 2015 at 9:52 pm

      Hi Nikolett, Unsweetened applesauce is simply applesauce (store-bought or homemade) that has no added sugar.

      Reply

  105. Erin on November 15, 2015 at 10:13 pm

    Wondering if I could usethe caramel sauce from a can of sweetened condensed milk instead?

    Reply

    • Michelle on November 17th, 2015 at 10:18 pm

      Hi Erin, Dulce de leche should working okay in the frosting, but it will likely be too thick to pour over the top of the cake as I did in the photos.

      Reply

      • Erin on November 18th, 2015 at 12:03 am

        Hmm…ok, thank you! I’m trying to find a good salted caramel frosting. I have never made real caramel before so I’m thinking dulce de Leche might be an easier way to go to try out your frosting. 🙂 Or maybe I’ll get brave and try to make the real caramel sauce. 😬

        Reply

  106. Rosie on November 20, 2015 at 6:23 pm

    Do you need a paddle board what? Is there a substitute ? Im a rookie baker haha just want something different for thanksgiving. Thanks

    Reply

    • Michelle on November 21st, 2015 at 11:10 am

      Hi Rosie, I’m not sure what you’re referring to? Paddle board?

      Reply

  107. Erin on November 26, 2015 at 5:07 am

    Unfortunately my icing curdled after beating it for so long because it wouldn’t go fluffy. Then when I tried to assemble the cake I think the layers were the tiniest bit still warm so the entire thing fell apart. It was seriously disappointing because everything tasted fantastic! But it was beyond help so it had to go in the bin 🙁

    Reply

  108. Aisha on December 5, 2015 at 3:56 am

    Hello!! I tried this cake and it was AMAZING!!! Thanks for sharing it with all of us. I love everything about it. I want to make it again, but as mini-cupcakes this time. Is it ok to half the recipe?
    Thank you so much. 🙂

    Reply

    • Michelle on December 7th, 2015 at 10:40 pm

      Hi Aisha, So glad you enjoyed the cake! I haven’t halved this recipe, but I think it would work out okay.

      Reply

      • Aisha on December 22nd, 2015 at 3:40 am

        Oh my gosh indeed, Michelle.. I halved the recipe and tried them out as mini cupcakes. They were amaaaaazing! Love love love this recipe! Thank you again :))

        Reply

  109. Maryam on December 28, 2015 at 2:27 pm

    I was wondering how I could use actual apples in the recipe? My husband asked for an apple and caramel cake, similar to the one we had for our wedding and I’ve been trying to replicate the recipe. This seems very close but our cake had apple pieces throughout – so do you think I could use half a cup of oil and 3 cups of shredded apple would be an even substitute for the 4 cups of applesauce? I’d love to know your thoughts on this.

    Reply

    • Michelle on December 30th, 2015 at 9:34 pm

      Hi Maryam, I have not tried to do those substitutions and am not sure how they would affect the cake. Let me know if you try them!

      Reply

  110. Cat on December 31, 2015 at 5:42 pm

    I wanted to love this cake, having read the reviews that wax rhapsodic about its many delights. I really did. All those reviews, plus the CCC’s stamp of approval couldn’t possibly be wrong. So I planned it for Christmas Day dessert.

    Well, I have to say that for all the hype, I am left a bit puzzled. No denying, it had many virtues. The cake was sturdy, and not prone to breakage. It assembled tall and beautiful. Mime looked virtually identical to the pictures. The frosting was delicious, having been laced with the salted caramel from this website. It was creamy smooth, and not too sweet, went on like a dream. I’d make the frosting again, in a heartbeat.

    The cake was moist… Too moist, as it turns out, for our taste. The texture was almost sodden. Whereas it was completely baked through, it almost felt like it wasn’t. Weird, I know, right? Could it have been the applesauce overload? I believe it probably was. Once you couple that with the 3 sticks of butter, it was just overly heavy for us. The taste was good, but not extraordinary. Aside from its impressive appearance, no one was blown away. Usually, anything I bake is inhaled. Here we are, almost a week later, and there is still a significant hunk left. Hate to be the lone voice swimming upstream on this one, but I was surprised to find it disappointing at best.

    Reply

  111. Lester on January 7, 2016 at 11:40 am

    I tried this cake and it was very good. I want to make it again in 2 or 3 days. Thanks

    Reply

  112. Nic on January 12, 2016 at 11:54 pm

    Hi I am making this cake and using it for a tiered wedding cake. Do you think this icing is suitable for using when doing a two tier cake?

    I have made this cake before and it is sensational.

    Reply

    • Michelle on January 18th, 2016 at 8:31 pm

      Hi Nic, I don’t think that the frosting is stiff enough for stacking 🙁

      Reply

  113. Jaynie Richards on January 25, 2016 at 7:31 am

    Can it be frozen prior to frosting?

    Reply

    • Michelle on January 25th, 2016 at 10:36 pm

      Hi Jaynie, Yes, I think that would be fine!

      Reply

  114. Marina on February 1, 2016 at 4:02 am

    This cake is amazing! It was my second layer cake ever and it turned out exactly how I thought it would! I made it for our Christmas dinner and everyone were blown away! Thank you so so so much! Oh and the leftover caramel…was a VERY nice bonus. Thank you!

    Reply

  115. Pamela G. on March 2, 2016 at 4:40 pm

    For some reason, which I no longer remember, something happened in the middle of me saving this recipe from your site (which I always do for EVERY recipe I save into my own standardized format for my use for various reasons) into my own documents and cause me to not have all of the recipe. This was at many many months ago. I am SO glad I stumbled on it in my files again as it ended up in a VERY bizarre spot (I thinking my computer must have crashed at that point) which I think was somehow meant to be. So opening up the blog posting all over again I went back and read everything you wrote about your experience with this cake and I noticed the statement your husband made about this being one of your best five cakes you’ve ever made. What I would like to know………..what are the other four he feels are your best? I had a very BAD experience this past summer at our carnival in town with salt and caramel and its caused me to be very very wary of wanting to make ANYTHING anymore with this gourmet salt trend that’s big right now. I have a feeling at the carnival food stand, and this is what’s odd, is that this one has been coming there to the same place and I think the same ladies for years. For an adult in theirs 50s I am worst than almost any kid out there when it comes to both cotton candy and candy apples, always have been. I’m torn about 50/50 if given a choice between the two apples of caramel ones and candy ones. I almost ALWAYS prefer nuts 98% of the time so what I do is purchase about 3 or 4 apples in a selection of choices to eat over the next day or two till I walk back down to the carnival grounds in a day or two to get more carnival food. Of COURSE I would NEVER let a child in my care do such a crazy thing (actually as that fun aunt I probably would) but you know what, I’m FORCED due to factors beyond my control (if I don’t want to get nauseous and sick or to GREATLY increase my chances of getting cancer somewhere in the tummy area) to have to endure gluten free foods everywhere now in life. I’ve had to give up or tolerate a second-best in flavor/texture most of the time more foods I love than I could ever count right now. Cotton Candy and Caramel and Candy Apples are one of the FEW treats I can still have in their original state. I think I’m entitled. Besides, the apples ARE healthy for me, right? Anyway, just imagine my horror and tremendous disappointment when I came home one evening,after making my purchase I took a bite of this beautiful caramel apple and it was SO salty I nearly gagged. I literally almost cried. I had waited WEEKS to get these. I THINK someone tried their hand at doing the “salted caramel” trend, had NO idea what they were doing and completely ruined it. I was so upset I couldn’t even go back for the rest of the week.
    But…..its not very often you give such overwhelmingly high praise for something as you have this cake AND based on your husband’s enjoyment of the cake AND the rest of your family I’m willing to trust YOU because I’ve been following your blog longer, for YEARS, than almost every other one in my very very long list. (and that’s saying something if you saw how many I get emails from). So you’ve convinced me to try and go in with an open mind and some open tastebuds to give a “salted caramel” item another try in life. But don’t forget, I STILL want to know what those other 4 cakes are that your husband considers your best. I’m VERY curious to know if they’re also on my list and the types that most people enjoy the most.

    Reply

  116. Morgan Campbell on April 26, 2016 at 6:58 am

    Planning on making this tonight for a fundraiser! Just wondering how important it is to use whole milk, would using 1% be okay?

    Reply

    • Michelle on April 26th, 2016 at 3:11 pm

      Hi Morgan, Since you are making this for a fundraiser and can’t afford to have a “re-do” I really recommend using the whole milk. I have not used a low fat milk and am not sure how the decreased fat might affect the final product.

      Reply

  117. Dana on May 13, 2016 at 12:48 pm

    Hi Michelle! This cake looks perfect! I bet it is absolutely divine! You say this is one of the best five cakes you make. What are the other four best cakes? I look forward to your reply!

    Reply

  118. Dana on May 17, 2016 at 12:25 pm

    Thank you Michelle, for providing the link to your top 10 favorite cakes! They all look wonderful! Have a great day!

    Reply

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