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Old Fashioned Caramel Apple Butter Cake with Chocolate Frosting – vanilla cake made with maple syrup, apple butter, and spiced apple cider. Each fluffy, sweet layer of cake is frosted with a rich, fudgy, chocolate frosting. A sweet and creamy layer of icing is then added with notes of caramel mixed throughout. Sooo much to love here! Every layer has the best apple flavor and just the right amount of chocolate and caramel. Kind of like a caramel apple cake!
I just love an “old fashioned” style dessert. They’re the ones our grandmas would make. Something about an old-school recipe feels a little more special.
And while this cake isn’t probably the most old fashioned one out there, it has some elements to it that make it “old fashioned”.
Regardless, I love it, and it’s the perfect fall apple cake to celebrate the season!
Start with the apple butter cake. I used my favorite butter cake recipe, but replaced the brown sugar with maple, added apple butter, and replaced the buttermilk with my favorite spiced apple cider. Thanks to the apple butter and apple cider there is so much apple flavor shining through.
Start by beating together the wet ingredients: butter, sugar, vanilla, apple butter, and eggs. Then, add the dry: flour, baking powder, cinnamon, and salt. Lastly, beat in the apple cider. Then bake away.
While I love my original butter cake recipe, I actually love this cake more. The flavor is so warming, rich, and sweet, but not too sweet. The notes of cinnamon and apple are so nice.
While the cake is cooling, you can start making the chocolate fudge frosting. Now, this really IS old school. It’s simply just melted chocolate chips and sour cream. I also added espresso powder, which really highlights the chocolate.
For having just three ingredients, this is the most magical frosting. Very creamy, rich, and fudgy. And I love that it’s not too sweet.
Spread the frosting over one layer of the cake. Add the top layer, then chill the cake while you make the brown sugar caramel icing.
Butter, brown sugar, and milk, are boiled down into a “caramel” before being whipped with powdered sugar.
When melted down, the brown sugar adds hints of warm molasses and really deepens the flavor to create an icing that’s perfectly rich and caramel-like. And when you add a touch of vanilla – so good. I highly recommend using more icing than you think your cake needs.
Be sure to pour over the icing while it’s still warm, once it cools it will stiffen up.
This last step is optional but so good, the caramel brulée candy. Simply melt granulated sugar on the stove until it turns deep caramel in color, then spread the caramel out over a piece of parchment paper.
Let sit for a few minutes and let the caramel harden. It can then be easily smashed into small shards for sprinkling over the cake.
This cake is delicious. Each bite is filled with sweet spiced apple, chocolate, and caramel. The best kind of autumn cake!
Looking for other fall sweets? Here are a few ideas:
Chocolate Chunk Chai Banana Bread
Chai Spiced Maple Sugar Cookies with Browned Butter Frosting
Cinnamon Sugar Swirled Apple Butter Brea
Apple Cinnamon Rolls with Brown Butter Maple Icing
Lastly, if you make this Old Fashioned Caramel Apple Butter Cake with Chocolate Frosting, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I’ve made this twice with maple syrup/buttermilk as a sub for the milk and brown butter (adding an extra teaspoon per stick called for) and it’s been magnificent both times!!!
Thank you so so much for giving the recipe a try! So glad you enjoyed it! xT
The cake was delicious and so moist. I needed to have sifted the powder sugar and let the icing cool/set for at least 25mins before pouring on the cake. I’ll make this cake again!
Hi Meghan,
I appreciate you making this recipe and your feedback! So glad it was enjoyed:) Have a great week! xT
Hello! Can I make and assemble and store overnight for party tomorrow night?
Hi Indi,
Totally, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
The cake looks & sounds delicious!! I’d like to make it as a bundt cake with the caramel icing like a glaze over the top.
Any suggestions for how long to bake the bundt pan instead of the 8″ cake pans?
Hi there! I would bake for about 10-15 extra mins until a knife comes out clean! xT
Hi!
Made the cake this morning, in my bundt pan, & you’re spot on, it took about 15 minutes more to bake.
It’s Delicious, so moist & a terrific crumb…
Thanks for the awesome recipe!
Love to hear this Nancee! Thanks a lot for making this cake and sharing your feedback! Have a great weekend:)
This cake, as with all of your recipes, was amazing! I left out the chocolate frosting, and had recently seen a YouTube video where someone takes cooled caramel to and whips into into frosting! I didn’t add the icing sugar, just made the caramel, cooked to room temp and place in the bowl of my stand mixer with the whisk attachment and turned it on high for about 7 minutes! It worked! I was able to frost the whole cake, middle included and it was divine!
Thank you so so much Cathy! So glad you enjoyed this recipe! xT
Hi,
I made this recipe and I don’t know if I did something wrong with it, but it didn’t turn out at all. The cake was really wet and flat, and the chocolate frosting was really bitter and completely overwhelmed the other flavors. I’ll probably try again, but do you have an idea of where I went wrong?
Thanks
Back again. I tried the cake again, tweaking it with my more experienced friend’s help. This time the cake got a beautiful rise and crumb texture (I probably overmixed it the first time). I left the chocolate frosting out completely and did cream cheese frosting instead. The whole cake turned out beautifully, I decorated it with the icing and some powder sugar on top.
It was a huge hit with my family, especially the icing.
I used apple cider vinegar … will it turn out okay??
Hi Sarah! Oh no! This recipe calls for apple cider, not apple cider vinegar! xT
Excited to try this recipe! Can I replace all purpose flour with gluten free?
You can convert any cake recipe to gluten free i do it all the time. I make sure the AP blend either contains xantham gum and add 1/4 cup tapioca starch and minus that amout from whatever the recipe calls for. Xantham gum and tapioca statch gives it that gluten like texture without the wheat. Or you can whip the eggwhites and to add lightnessness into the batter hope those 2 tips help you out.
Hello,
I am excited to make this for a Halloween Gathering. My only question would be, what kind of apple cider do you recommend?
Thanks in advance.
Hi there! Any apple cider will work great, I usually get mine from Whole Foods! xT
I’m just wondering can I use cake flour instead of ap flour?
Hi Gina! I haven’t ever used cake flour in this recipe before but that should work fine! xT
Unbelievably, incredibly delicious cake! Got a ton of compliments on this!
Thank you so much for giving the recipe a try! Have a great day! xT