This salted caramel apple cake is the kind of bake that fills your kitchen with the warm scent of cinnamon and toffee, making everyone wander in to see what’s happening. It’s a beautifully moist, tender cake packed with chunks of apple and swirled with a homemade salted caramel that soaks down into every slice. I’ll walk you through each step so you can recreate it with confidence.

Recipe Overview

• Prep time: 30 minutes
• Cooking time: 40–45 minutes
• Total time: 1 hour 15 minutes
• Servings: 12 generous slices
• Difficulty: Medium

Why You’ll Love This Salted Caramel Apple Cake

• Perfectly balanced flavours: The sweetness of the caramel meets the sharpness of fresh apples and a subtle salt finish, creating a sophisticated taste that isn’t cloying.
• Incredibly moist texture: Thanks to a combination of oil, butter, and the natural juices from the apples, every bite stays soft and tender for days.
• Straightforward ingredients: You’ll find everything in a standard British kitchen cupboard — no obscure items or specialist equipment needed.
• A gorgeous aroma while baking: The scent of spiced apple and buttery caramel that fills your home is worth the effort alone.
• Great for make-ahead occasions: This cake actually improves after a day or two, making it ideal for preparing in advance for gatherings or a weekend treat.

salted caramel apple cake

20 min prep  ·  45 min cook  ·  12 servings

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Ingredients You’ll Need

• 300g plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp fine sea salt
• 120g unsalted butter, softened
• 200g caster sugar
• 100g light brown sugar, firmly packed
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 120ml sunflower or vegetable oil
• 240ml buttermilk (see tip below)
• 400g eating apples (about 3 medium), peeled, cored and chopped into 1cm dice
• For the salted caramel sauce:
• 100g unsalted butter
• 200g light brown sugar
• 120ml double cream
• 1 tsp flaky sea salt, plus more for finishing

Tip: If you don’t have buttermilk, measure 240ml whole milk and stir in 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using — it will thicken slightly and work perfectly in the batter.

How to Make Salted Caramel Apple Cake

1. Preheat and prepare your tin. Set the oven to 180°C (160°C fan) and grease a 23cm round springform cake tin. Line the base with a circle of parchment paper. This ensures the cake releases cleanly once baked.
2. Whisk the dry ingredients. In a large bowl, combine the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Whisk them together until evenly distributed — the spices will smell fragrant and the mixture will look a pale, sandy colour.
3. Cream the butter and sugars. In a separate large bowl, beat the softened butter, caster sugar and light brown sugar using a stand mixer or hand mixer on medium speed for about 3 minutes. The mixture should become pale, fluffy, and slightly grainy in texture.
4. Add the wet ingredients. Beat in the eggs one at a time, followed by the vanilla extract. The batter will look smooth and glossy at this stage. With the mixer on low, pour in the oil and buttermilk in a steady stream. The mixture may look a little separated — that’s perfectly fine.
5. Fold in the dry ingredients and apples. Add the flour mixture to the wet ingredients in two additions, folding gently with a spatula until just combined. You should see no streaks of flour. Fold in the chopped apples — the batter will feel quite thick and studded with apple pieces. Scrape it into the prepared tin and level the surface with the back of a spoon.
6. Bake until golden and risen. Place the tin in the centre of the oven and bake for 40–45 minutes. The cake is ready when a skewer inserted into the centre comes out clean with just a few moist crumbs attached, and the top is a deep golden brown. The edges will have pulled slightly away from the tin. Cool the cake in its tin for 15 minutes, then turn it out onto a wire rack to cool completely.
7. Make the salted caramel sauce. While the cake cools, place the butter and brown sugar for the sauce in a small saucepan over medium heat. Stir gently until the butter melts and the sugar dissolves — the mixture will bubble steadily and smell deeply of toffee. Once it’s completely smooth, about 3 minutes, remove from the heat and carefully stir in the double cream and the flaky sea salt. The sauce will be hot, glossy, and a warm amber colour. Let it cool for 10 minutes; it will thicken slightly as it sits.
8. Glaze and finish the cake. Place the cooled cake on your serving plate. Slowly pour the salted caramel over the top, letting it drip down the sides. Finish with an extra pinch of flaky sea salt scattered over the surface. Let the glaze set for at least 20 minutes before slicing.

Tips From My Kitchen

• Use a mix of apple varieties for depth of flavour. Combining a sweet variety like Gala with something tarter, such as Granny Smith, gives the cake layers of taste. The sweeter apple adds moisture while the tart one holds its shape during baking, so you get recognisable pieces of fruit in each slice.
• Don’t overmix the batter after adding the flour. Overworking the gluten will make the cake dense and tough rather than light and tender. Stir only until you can no longer see flour, even if a few lumps remain — they’ll disappear during baking. I used to struggle with dense apple cakes until I discovered how crucial this gentle folding technique was.
• Ensure your ingredients are at room temperature. Eggs, buttermilk and butter all incorporate more evenly when they’re not cold. If the butter is too firm, it won’t cream properly and the cake’s crumb will be uneven. Take everything out of the fridge at least 30 minutes before you start.
• Test the cake for doneness with both a skewer and your eyes. The skewer test is essential, but also look at the cake’s surface — it should be uniformly golden brown and feel springy when lightly pressed in the centre. A pale top suggests it needs longer, even if the skewer comes out clean.
• Let the caramel sauce cool before pouring. If you pour it while piping hot, it will soak straight into the cake and make the base soggy. A 10-minute rest allows it to thicken to a pourable consistency that sits on the surface and slowly trickles down the sides, giving you that beautiful, defined glaze.

Equipment You’ll Need

• Stand mixer or hand mixer
• 23cm round springform cake tin
• Parchment paper
• Wire cooling rack
• Small saucepan
• Large mixing bowls
• Whisk and rubber spatula

Delicious Variations to Try

• Spiced Chai Version: Add 1 teaspoon of ground cardamom and ½ teaspoon of ground ginger to the flour mixture. The warm, aromatic notes complement the apple and caramel beautifully, giving the cake a subtle chai flavour.
• Vegan Option: Replace the butter with a good-quality vegan block butter, use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, left to thicken for 10 minutes), and substitute the buttermilk with unsweetened oat milk mixed with 1 tablespoon lemon juice. For the caramel, swap the double cream for full-fat coconut cream and increase the cooking time by a minute or two to help it thicken.
• Nutty Apple Cake: Fold 100g of toasted, chopped walnuts or pecans into the batter along with the apples. The nuts add a pleasing crunch and a slightly bitter edge that balances the sweetness of the caramel.

What to Serve With Salted Caramel Apple Cake

• A generous dollop of lightly whipped double cream or clotted cream
• A scoop of vanilla ice cream for a classic pudding pairing
• A warm mug of spiced tea or a strong black coffee
• A side of poached pears or stewed apple for extra fruity indulgence

Frequently Asked Questions

salted caramel apple cake

A moist and fragrant apple cake infused with cinnamon and nutmeg, topped generously with a luscious homemade salted caramel sauce and a sprinkle of flaky sea salt.

Print Recipe
Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 66

Ingredients
Method
Notes

Ingredients

  

• 300 g plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp fine sea salt
• 120 g unsalted butter softened
• 200 g caster sugar
• 100 g light brown sugar firmly packed
• 2 large eggs at room temperature
• 1 tsp vanilla extract
• 120 ml sunflower or vegetable oil
• 240 ml buttermilk see tip below
• 400 g eating apples about 3 medium, peeled, cored and chopped into 1cm dice

For the salted caramel sauce

• 100 g unsalted butter
• 200 g light brown sugar
• 120 ml double cream
• 1 tsp flaky sea salt plus more for finishing

Method

 

1. Preheat and prepare your tin. Set the oven to 180°C (160°C fan) and grease a 23cm round springform cake tin. Line the base with a circle of parchment paper. This ensures the cake releases cleanly once baked.
2. Whisk the dry ingredients. In a large bowl, combine the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Whisk them together until evenly distributed — the spices will smell fragrant and the mixture will look a pale, sandy colour.
3. Cream the butter and sugars. In a separate large bowl, beat the softened butter, caster sugar and light brown sugar using a stand mixer or hand mixer on medium speed for about 3 minutes. The mixture should become pale, fluffy, and slightly grainy in texture.
4. Add the wet ingredients. Beat in the eggs one at a time, followed by the vanilla extract. The batter will look smooth and glossy at this stage. With the mixer on low, pour in the oil and buttermilk in a steady stream. The mixture may look a little separated — that’s perfectly fine.
5. Fold in the dry ingredients and apples. Add the flour mixture to the wet ingredients in two additions, folding gently with a spatula until just combined. You should see no streaks of flour. Fold in the chopped apples — the batter will feel quite thick and studded with apple pieces. Scrape it into the prepared tin and level the surface with the back of a spoon.
6. Bake until golden and risen. Place the tin in the centre of the oven and bake for 40–45 minutes. The cake is ready when a skewer inserted into the centre comes out clean with just a few moist crumbs attached, and the top is a deep golden brown. The edges will have pulled slightly away from the tin. Cool the cake in its tin for 15 minutes, then turn it out onto a wire rack to cool completely.
7. Make the salted caramel sauce. While the cake cools, place the butter and brown sugar for the sauce in a small saucepan over medium heat. Stir gently until the butter melts and the sugar dissolves — the mixture will bubble steadily and smell deeply of toffee. Once it’s completely smooth, about 3 minutes, remove from the heat and carefully stir in the double cream and the flaky sea salt. The sauce will be hot, glossy, and a warm amber colour. Let it cool for 10 minutes; it will thicken slightly as it sits.
8. Glaze and finish the cake. Place the cooled cake on your serving plate. Slowly pour the salted caramel over the top, letting it drip down the sides. Finish with an extra pinch of flaky sea salt scattered over the surface. Let the glaze set for at least 20 minutes before slicing.

Notes

Ensure all cold ingredients like eggs and buttermilk are at room temperature for a smoother batter. The buttermilk can be substituted by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes. For best results, allow the cake to cool completely before glazing to prevent the caramel from being absorbed too quickly.

If you love baking with autumn fruit, I think you’ll also enjoy our Orange Cranberry Scones Recipe

salted caramel apple cake: The ultimate fall treat with warm spices and gooey caramel

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