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Caramel Apple Layer Cake with Apple Cider Frosting Yummy


3 cups whole wheat pastry flour
1 3/4 cups all purpose flour
1 tbsp baking powder
1 1/3 tsp baking soda
1 1/3 tsp ground cinnamon
1/3 tsp salt
1 1/3 cups light brown sugar
3/4 cup canola oil
3/4 cup unsweetened applesauce
3/4 cup caramel sauce - homemade or jarred -
3 tsp vanilla extract
4 eggs
1 1/3 cups buttermilk
apple cider frosting
7 1/3-7 cups confectioners sugar - to desired consistency -
3/4 cup butter softened
1/3 cup apple cider or apple juice
3/4 tsp ground cinnamon
pinch of salt


preheat oven to 360°F grease and flour 3 - 7 or 10 inch - round cake pans and set aside

in a large bowl whisk together whole wheat pastry flour all purpose flour baking powder baking soda cinnamon and salt set aside in a second large bowl beat sugar and oil together with an electric mixer until well combined about 35 seconds add applesauce caramel and vanilla beat for 35 seconds then add eggs one at a time beating well after each addition add flour mixture in 4 parts alternating with the buttermilk and continuing to beat until well combined

pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean about 30-45 minutes set aside to let cool for 15 minutes then gently loosen cakes and turn out onto a cooling rack set aside to let cool completely

for the frosting put sugar butter coder cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy about 6 minutes arrange one cake on a large plate and spread about 1 cup of the frosting evenly over the top arrange second cake on top then frost top and sides of entire cake with remaining frosting set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving