This Caramel Apple Crumble Cake brings together layers of moist, fluffy spiced cake studded with plenty of freshly shredded apples. It’s filled with a warm homemade apple compote, frosted with a silky caramel cream cheese frosting, and finished with a crunchy baked crumble — autumn on a plate.

I know it may feel early to share autumn desserts, but for me the season lasts until December — and this cake deserves to be celebrated whenever apples are in season. The recipe is a twist on a classic carrot-layer cake, swapped for shredded apples and boosted with a homemade salted caramel that I fold into the cream cheese frosting. A soft apple filling and crunchy baked crumble layer take it to the next level.

Caramel Apple Crumble Cake

The base is a tender spiced apple cake. Three layers are baked from a single batter made with oil, applesauce, brown and granulated sugars for moisture and depth of flavour, plus grated apples folded in for texture and freshness. After the layers bake and cool, they’re stacked with a cinnamon-spiced apple filling, a generous caramel cream cheese frosting and a scattering of crunchy baked crumble for contrast.

Apple Spice Cake Layers

To make the cake layers, peel and shred or grate the apples — a food processor makes this quick. Whisk the dry ingredients in one bowl and combine the wet ingredients in another; you don’t need a stand mixer for the batter. Fold the grated apples into the batter, divide evenly between three 8-inch pans, and bake until a toothpick comes out with a few moist crumbs.

The recipe uses both brown and granulated sugar for moisture and flavor, plus applesauce to keep the texture light despite using oil. Allow the cakes to cool fully — chilling overnight helps when assembling so the layers don’t slide.

Homemade Apple Filling

The apple filling is simple and rewarding: diced apples simmered with a touch of lemon juice, cinnamon, nutmeg, butter, brown sugar and water until the fruit softens and the sugars create a glossy glaze. Let the filling cool completely before assembling; it adds a warm, jammy layer inside each cake.

Baked Crumble Topping

The crumble topping is made by combining flour, brown sugar, a pinch of baking powder, spices, melted butter and oats, chilling briefly, then baking on a sheet until golden and crisp. Toss it during baking so it browns evenly. The baked crumble provides texture and toasty flavor that pairs perfectly with the soft cake and filling.

Caramel Cream Cheese Frosting

A cream cheese frosting is the ideal match for this cake — and I fold salted caramel sauce into the frosting for a richer, more complex finish. Beat room-temperature butter and cream cheese until pale and fluffy, add sifted powdered sugar a cup at a time, then mix in cooled salted caramel. Beat until the frosting is light and spreadable. Reserve some caramel for drizzling over the finished cake.

Assembling the Cake

Assemble the cake on a turntable or serving plate to make layering easy. Start with a small dollop of frosting to anchor the first layer, spread a thin layer of frosting, then use a piping bag to pipe a thick rim around the edge. The piped rim keeps the apple filling contained. Spoon in the cooled apple filling, sprinkle on some crumble, and top with the next layer. Repeat until all layers are stacked; place the final layer upside down for a smooth top.

Crumb-coat the cake with a thin layer of frosting and chill for about 30 minutes. Finish with a thicker layer of frosting, create decorative spatula swirls, then drip reserved caramel down the sides. Press crumble around the base and top, and garnish with a few apple slices for a simple, elegant finish.

This cake is loaded with the cozy flavours of apple, cinnamon and caramel — everything you love about apple crumble, transformed into a layered celebration cake. Serve slices slightly chilled or at room temperature so the frosting is silky and the filling stays intact.

More Apple Recipes

The Best Apple Crisp

Salted Caramel Apple Crisp Cookie Sandwiches

Salted Caramel Apple Crisp

Caramel Apple Crumble Cupcakes

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Caramel Apple Crumble Cake

Yield:
10-12 servings

Prep Time:
1 hour

Cook Time:
1 hour 6 minutes

Total Time:
2 hours 6 minutes

This Caramel Apple Crumble Cake features moist spiced layers made with shredded apples, a warm apple filling, caramel cream cheese frosting and a crunchy baked crumble for texture.

Ingredients

Apple Spice Cake:

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1¼ cups vegetable oil
1½ cups dark brown sugar, packed
1½ cups granulated sugar
⅓ cup unsweetened applesauce, room temperature
⅓ cup sour cream, room temperature
6 large eggs, room temperature
1 tablespoon pure vanilla extract
3 cups grated apples (about 3–4 large apples)

Apple Filling:

2 large apples, peeled, cored and diced
1½ teaspoons lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons unsalted butter
3 tablespoons brown sugar, packed
3 tablespoons water

Crumble Topping:

1 cup all-purpose flour
1 cup light brown sugar, packed
½ teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
½ cup unsalted butter, melted
1 cup old-fashioned rolled oats

Caramel Cream Cheese Frosting:

1 cup unsalted butter, room temperature
2 (8 oz.) packages cream cheese, softened
10 cups powdered sugar, sifted
½ cup salted caramel sauce, cooled completely

Decoration:

2 cups crumble topping
Extra salted caramel sauce
Sliced apples for garnish

Instructions

For the Apple Spice Cake Layers:

Preheat the oven to 350°F (177°C). Prepare three 8-inch round pans with parchment and grease the sides.
Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a large bowl or mixer, combine oil with both sugars, then add applesauce and sour cream and mix until smooth.
Mix in eggs one at a time, then vanilla. Add dry ingredients in three additions and fold in grated apples.
Divide batter evenly between pans and bake 35–40 minutes, until a toothpick shows a few moist crumbs. Cool completely.

For the Apple Filling:

Combine diced apples, lemon juice, cinnamon, nutmeg, butter, brown sugar and water in a saucepan.
Cook over medium heat until apples are softened, about 5–8 minutes. Cool completely before using.

For the Crumble Topping:

Whisk flour, brown sugar, baking powder, cinnamon, nutmeg and salt. Stir in melted butter and oats until lumps form. Chill 15 minutes.
Preheat oven to 375°F. Spread on a parchment-lined tray and bake 8 minutes, stir, then bake another 8 minutes until dark golden. Cool.

For the Caramel Cream Cheese Frosting:

Beat butter and cream cheese until pale and fluffy, 5–6 minutes.
Add powdered sugar one cup at a time on low speed. Mix in cooled salted caramel until smooth.
Beat on medium-high until light and fluffy, 5–7 minutes.

Assembly:

Place a dollop of frosting on a cake board or plate and set the first layer on top. Spread about 1 cup frosting on the layer.
Pipe a frosting rim around the edge, spoon in 1 cup apple filling, spread evenly and sprinkle ½ cup crumble. Repeat for remaining layers; place final layer upside down for a smooth top.
Crumb-coat the cake and chill 30 minutes. Finish with a thick layer of frosting and create spatula swirls.
Drip remaining caramel down the edges, press crumble around the top and bottom edges, and garnish the center with apple slices. Slice and serve.

Notes

Make ahead: Cake layers can be wrapped and refrigerated up to 2 days or frozen for 1 month. Salted caramel keeps refrigerated in a jar. Apple filling stores up to 4 days in the refrigerator. Crumble keeps at room temperature 1–2 weeks. Frosting can be refrigerated up to 1 week or frozen 3 months — re-whip before using.
Storage: Store the assembled cake in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving for best texture.
Pan variation: You can bake the cake in a 9×13-inch pan; baking time will vary. Frosting quantities may need adjusting.

BON APPÉTIT!

Love, Dedra