Grandma’s Caramel Apple Cake Recipe
Nothing says fall like the comforting aroma of apples, cinnamon, and caramel—and for me, that scent always brings back memories of my grandma’s kitchen. She made the most incredible desserts, but her caramel apple cake was something truly special.
Today, I’m sharing her beloved old-fashioned apple cake recipe so you can enjoy the same cozy, homemade goodness I grew up with. This moist cinnamon cake is layered with creamy cinnamon frosting, warm homemade apple pie filling, and finished with a luscious caramel drizzle.
It’s the ultimate fall dessert, but honestly, it’s so good, you’ll want to make it all year round.
These apple butter truffles and No Bake Acorn Cookie Dough Bites are two of my fall favorites! And if you love caramel as much as I do, you’ll love my Caramel Pecan Chocolate Bark.
Frequently Asked Questions
What kind of apples work best for caramel apple cake?
Tart baking apples like Granny Smith hold their shape well and pair perfectly with the sweetness of the cake and caramel.
Can I make this apple cake ahead of time?
Yes! You can bake the cake and frost it a day ahead. Just add the apple topping and caramel drizzle before serving.
Ingredients For Grandma’s Caramel Apple Cake
For the Cake:
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup butter
- ⅓ cup milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the Apple Topping:
- 2 tablespoons butter
- 8 cups apples, peeled, cored, and diced into ½-inch chunks (Granny Smith recommended)
- ½ cup packed brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- Caramel sauce (for drizzling)
Instructions For Making The Apple Caramel Cake
Make the Cake:
Preheat your oven to 375°F. Spray a 10×15-inch jelly roll pan with non-stick spray and set aside.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In a saucepan over medium-high heat, melt butter with water until it starts to simmer.
Pour the hot mixture into the dry ingredients and stir until just combined.
Add the eggs, sour cream, and vanilla extract, and mix until smooth.
Pour the batter into the prepared pan and bake for 18–22 minutes, or until a toothpick comes out clean.
Let the cake cool for 5–10 minutes in the pan before frosting.
Make the Frosting:
In a saucepan, melt the butter and milk over medium heat, then raise to medium-high and simmer.
In a bowl, combine powdered sugar, cinnamon, and vanilla, then slowly whisk in the hot butter-milk mixture until smooth.
Pour frosting over the warm cake and spread evenly.
Let the cake cool completely before adding the apple topping.
Make the Apple Topping:
Melt butter in a large pot over medium heat. Add diced apples and cook for 5 minutes, stirring often.
Mix brown sugar, cornstarch, and cinnamon in a small bowl, then stir it into the apples.
Continue cooking over medium heat until the apples are tender but not mushy.
Let the apple mixture cool completely to room temperature.
Spread the apple topping evenly over the cooled cake and drizzle with caramel sauce before serving.
Storing The Caramel Apple Cake:
Store in an airtight container in the fridge for up to 4 days. Best served at room temperature.
Grandma’s Caramel Apple Cake
Ingredients
For the Cake:
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs lightly beaten
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup butter
- 1/3 cup milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Apple Topping:
- 2 tablespoons butter
- 8 cups apples peeled and cored and diced into ½-inch chunks (a tart baking apple such as Granny Smith works well)
- ½ cup brown sugar packed
- 1 tablespoon corn starch
- 1 teaspoon ground cinnamon
- Caramel sauce
Instructions
Cake:
- Preheat the oven to 375F. Prepare a 10×15-inch jelly roll pan by spraying with non-stick cooking spray; set aside.
- In a large bowl whisk together the flour, sugar, baking soda, cinnamon, and salt.
- Heat the butter and water in a medium saucepan over medium-high heat until the butter is melted and the mixture begins to simmer.
- Remove from heat and pour into the dry ingredients mixture. Stir just until combined.
- Add the eggs, sour cream, and vanilla extract; mix until combined.
- Pour the batter into the prepared jelly roll pan.
- Bake the cake at 375F for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 5-10 minutes until warm.
Frosting:
- Melt the butter and milk together in a medium saucepan over medium heat, then raise the temperature to medium-high until the mixture begins to simmer.
- In a large bowl, combine the powdered sugar, vanilla extract, cinnamon, and the melted butter and milk mixture. Whisk together until smooth.
- Pour the frosting over the warm cake and spread out evenly.
- Cool the cake completely before slicing and serving.
Apple Topping:
- In a large pot, melt 2 tablespoons butter over medium heat.
- Add the diced apples and cook over medium heat for 5 minutes, stirring often.
- In a small bowl, combine the brown sugar, corn starch, and cinnamon. Stir the mixture into the apples.
- Cook the apples over medium heat until tender, stirring occasionally (do not over-cook or it will turn into apple sauce).
- Set the apples aside to cool completely to room temperature.
- Spread the cooled apples over the cake and drizzle with caramel sauce if desired.
Other Fall Desserts
This caramel apple cake is a little slice of fall heaven. It’s the kind of dessert that gets devoured at potlucks and passed around at family gatherings with people asking for the recipe. I hope it becomes a favorite in your home too—just like it was in mine.
If you love it, please share it on Pinterest!
