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Caramel Apple Pecan Layer Cake

This Caramel Apple Pecan Layer Cake is the ultimate fall dessert — soft, spiced apple cake stacked with rich caramel frosting, tender cinnamon apples, and crunchy pecans. Every layer is loaded with cozy flavor and finished with a glossy drizzle of homemade caramel that makes each bite unforgettable.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Assembling Time 20 minutes
Total Time 1 hour 30 minutes
Servings 12

Ingredients
  

Cake Layers

  • ¾ cup 168g unsalted butter, room temperature
  • 1½ cups 310g sugar
  • ¾ cup 173g sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 6 large egg whites room temperature
  • 2½ cups 325g all-purpose flour
  • 4 teaspoons 15g baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • Pinch of allspice
  • ½ teaspoon salt
  • ¾ cup 180ml apple butter
  • ¼ cup 60ml milk
  • ½ cup finely chopped pecans

Caramel Sauce and Frosting

  • 1½ cups 310g sugar
  • 9 tablespoons 126g salted butter, cubed and room temperature
  • ¾ cup 180ml heavy whipping cream, room temperature
  • 4 cups 460g powdered sugar
  • 2 –3 tablespoons 30–45ml milk
  • Cinnamon Apples
  • 1 –2 apples chopped
  • 2 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Sprinkle of lemon juice
  • 1 tablespoon 14g butter

Optional Garnish

  • Chopped pecans for topping
  • Extra caramel drizzle

Instructions
 

Preheat and prepare pans:

  • Heat oven to 350°F (175°C). Grease and flour three 8-inch round pans, lining the bottoms with parchment.

Cream butter and sugar:

  • In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.

Add wet ingredients:

  • Mix in sour cream and vanilla. Add egg whites one at a time, beating well after each addition.

Combine dry ingredients:

  • In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg, allspice, and salt.

Mix and add apple butter:

  • Gradually add dry ingredients to the butter mixture alternately with apple butter and milk.
  • Stir in chopped pecans until just combined.

Bake:

  • Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool completely on wire racks.

Make the caramel sauce:

  • In a heavy-bottomed saucepan, melt sugar over medium heat, stirring constantly until it becomes amber.
  • Carefully whisk in butter, then slowly add cream (it will bubble vigorously).
  • Remove from heat and cool before using.

Prepare the frosting:

  • Beat butter until smooth, then gradually mix in powdered sugar.
  • Add caramel sauce and milk as needed for a creamy, spreadable consistency.

Cook cinnamon apples:

  • In a small skillet, melt butter and add chopped apples, sugar, cinnamon, nutmeg, and lemon juice.
  • Cook over medium heat for 5–7 minutes until apples are tender and syrupy. Cool slightly.

Assemble the cake:

  • Layer cake rounds with frosting and a few spoonfuls of cinnamon apples between each.
  • Frost the outside, smoothing the top and sides. Drizzle with extra caramel sauce.
  • Finish with chopped pecans and additional apples if desired.

Notes

  • Make-ahead:
    Bake the cakes a day ahead and refrigerate wrapped tightly. Frost and decorate the next day.
  • Caramel control:
    For extra depth, let the caramel darken slightly before adding the cream — just be careful not to burn it.
  • Texture upgrade:
    Toast the pecans lightly before mixing for added crunch and aroma.
  • Serving idea:
    Serve slightly chilled for clean slices, or warm briefly before serving for a gooey caramel finish.
  • Storage:
    Store covered in the refrigerator up to 4 days. Bring to room temperature before serving.