Old Fashioned Caramel Apple Butter Cake with Chocolate Frosting
Apple + chocolate + caramel = DELICIOUS! Kind of like a caramel apple cake!
Servings: 10
Calories: 1286kcal
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- 3/4 cup apple butter
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1-2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups apple cider
Chocolate Frosting
- 1 1/2 cups semi sweet chocolate chips
- 1 cup sour cream
- 1 teaspoon espresso powder (optional)
Brown Sugar Caramel Icing
- 2 sticks salted butter, at room temperature
- 1 cup packed dark brown sugar
- 1/2 cup milk or heavy cream
- 2-3 cups powdered sugar
- 1 tablespoon vanilla extract
Instructions
- 1. Preheat the oven to 350° F. Butter 2 (8-inch) round cake pans and line with parchment paper. 2. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla and apple butter, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, cinnamon, and salt. Stream in the apple cider, beating until just combined. Pour the batter among the 2 cake pans.3. Bake for 25 to 30 minutes, until the center is just set. Let cool 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.4. To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 45 seconds, until melted. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth. Swirl the frosting onto the top of the cake. Place the second cake layer on top. Run a knife around the side of the cake to clean up any frosting. Chill while you make the brown sugar frosting.5. To make the brown sugar icing. Melt together the butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Add the powdered sugar vanilla. Beat until well combined. The icing should be glossy and pourable. 6. Pour the icing over the cake, spreading around the sides of the cake too. The frosting will set quickly on the cake. If desired top with caramel pieces and/or sea salt. Slice, eat, and enjoy!!
Notes
Caramel Brulée: Line a baking sheet with parchment paper. In a medium pot, cook 3/4 cup sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin, even layer and sprinkle with flaky sea salt. Let sit 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.
Nutrition
Calories: 1286kcal