Caramel Apple–Spiced Cake with Maple Frosting

This show-stopping cake features moist, spiced apple layers paired with silky maple frosting and a rich caramel drizzle. Topped with fresh figs, plums, blackberries, and pomegranate arils, it’s a visually stunning and flavor-packed dessert ideal for special occasions or cozy fall celebrations.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

Cake

4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground cloves

½ teaspoon allspice

¼ teaspoon ground nutmeg

1½ cups unsalted butter, softened

2½ cups granulated sugar

2 large eggs, room temperature

4 cups unsweetened applesauce

‍

Frosting

4 cups powdered sugar

3½ tablespoons meringue powder

⅓ cup water

8 sticks unsalted butter, softened

2 tablespoons maple extract

‍

Caramel Sauce

½ cup granulated sugar

¼ cup water

1 tablespoon unsalted butter

½ cup heavy whipping cream

¹⁄₈ teaspoon coarse kosher salt

Fresh black fig halves, for garnish

Baby plums, halved and pitted; for garnish

Blackberries, for garnish

Pomegranate arils, for garnish

‍

Directions

Preheat oven to 350°F. Line bottoms of three 8-inch-round cake pans with parchment paper. Spray parchment with nonstick cooking spray; set aside.
For cake, in a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, cloves, allspice and nutmeg; set aside.
In a large mixing bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed for 30 seconds. Add sugar; beat for 2 to 3 minutes or until light and fluffy. Add eggs, one at time, beating well after each addition.
With mixer on low speed, alternately add dry ingredients and applesauce, using one-fourth of each at a time and mixing just until combined after each addition. Divide batter among prepared pans.
Bake for 35 to 45 minutes or until a toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans; cool completely on wire racks.
For frosting, in a clean large mixing bowl of a stand mixer fitted with the whisk attachment, whisk together powdered sugar, meringue powder and water until combined. Add butter and maple extract. Beat on medium for 10 to 12 minutes or until smooth and creamy.
For the caramel sauce, combine sugar and water in a medium skillet. Cook over medium heat for 5 to 8 minutes, swirling skillet occasionally until mixture turns a deep amber color (Be careful not to burn mixture). Remove skillet from heat. Whisk in butter; slowly whisk in whipping cream and salt.
To assemble cake, place one cake layer, top side down, on cake stand and spread with 1½ cups frosting. Repeat with another cake layer and 1½ cups frosting. Top with remaining cake layer, top side up. Frost top and sides of cake with remaining frosting.
Drizzle caramel along top edge of cake so caramel drips down sides of cake. Garnish with figs, plums, blackberries and/or pomegranate arils.