Know what my favourite thing ever is? Doing things twice. Even better if I’m redoing them because I did something stupid the first time, and that’s exactly what happened with this Caramel Apple Cake. I had to bake the damn cake layers twice because when I thought they were done, they actually weren’t even close to done, but I took them out anyhow and they completely deflated and caved in. UGH.

I hate wasting things — time, ingredients (aka money), food, etc. So I trimmed the failed cake layers to even them out and stuck them in the freezer to be used for I don’t know what, I don’t know when. I have issues throwing stuff out until the fridge/freezer situation gets so dire that I go in there to do a massive clean out and throw out anything I deem past its prime. I don’t like to get to that point though.


  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 3 cups (375g) all-purpose flour
  • 3 teaspoons baking powder
  • 1 cup (245g) whole milk room temperature
  • 2 Granny Smith apples peeled and finely chopped
  • 2/3 cup (135g) brown sugar
  • 2 teaspoons cinnamon
  • 1 cup (2 sticks, 226g) unsalted butter room temperature
  • 1 1/2 cups (300g) granulated white sugar


  • 1/4 cup (57g) unsalted butter room temperature
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 cup (125G) confectioners sugar
  • 1 -2 tablespoons heavy whipping cream
  • Carmel for drizzling
  • Caramel Apple Cake #Caramel #Apple #Cake #dessert #CaramelAppleCake
  • Caramel Apple Cake


  1. Preheat oven to 350° degrees F. Prepare two 8-inch round cake pans with either baking spray or line with parchment.
  2. Mix brown sugar and cinnamon together in a bowl. Set aside.
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