The Warm Caramel Drizzle Is a Sweet Bonus, but Honestly This Moist Cake Can Fly Solo

This is such a perfect recipe for delicious fall baking! The apples go together with caramel so well, and the cinnamon will take you back to those sunny childhood fall days, when there was always something with apple and cinnamon in the oven.



    • 2/3 cup brown sugar
    • 2 teaspoons McCormick cinnamon
    • 1 cup butter, room temperature
    • 1 1/2 cups granulated white sugar
    • 2 eggs
    • 3 teaspoons McCormick vanilla
    • 3 cups all-purpose flour
    • 3 1/2 teaspoons baking powder
    • 1 cup milk, room temperature
    • 2 apples, peeled and finely chopped

Cinnamon Buttercream

  • 1/4 cup unsalted butter, room temperature
  • 1/4 teaspoon McCormick vanilla
  • 2 teaspoons McCormick cinnamon
  • 1 cup confectioners sugar
  • 1-2 tablespoons heavy whipping cream
  • Caramel for drizzling



  1. Preheat oven to 350 degrees. Prepare two 8-inch round cake pans with baking spray.
  2. Mix brown sugar and cinnamon together, set aside.
  3. Beat butter and sugar together in a bowl of stand mixer fitted with paddle attachment until smooth and creamy. Beat in eggs, 1 at a time.
  4. Add vanilla extract. Once incorporated remove bowl from mixer.
  5. Sift flour and baking powder together, then stir into creamed butter mixture by hand. Mix milk into batter until smooth.
  6. Pour 1 1/2 cups of the batter (or 1/4 of your total batter) into one of the prepared cake pans; add 1/4 of the apples and 1/4 of the brown sugar mixture. Lightly pat apple mixture into batter. Gently pour another 1 1/2 cups of batter over apple layer; top with another 1/4 of the apples and brown sugar mixture. Lightly pat apples into batter.
  7. Repeat this with remaining batter and brown sugar/apple mixture in other cake pan.
  8. Bake in the preheated oven for 30-40 minutes, until a toothpick inserted in the center of the cake comes out clean.

When ready to assemble cake prepare Cinnamon Buttercream.

  1. Add half of the cream and all the ingredients (except the caramel) to stand mixer fitted with paddle attachment. (You can also use a hand held mixer.) Turn mixer on slow to incorporate all ingredients. If frosting seems too thick add remaining heavy cream. Turn mixer on high and mix for 1-2 minutes or until frosting is lighter and fluffier.

Assembling Cake

  1. Place first layer of cake on cake stand. Drizzle with caramel. Cover layer in all of your frosting. (about 1 cup) Place other layer of cake on top and drizzle with up to 3 tablespoons of caramel. Cake should be served immediately.
  2. Refrigerate covered for up to 3 days.

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Quick Tip: This cake can be refrigerated covered for up to 3 days for a fresh tasting dessert anytime!

Thanks to I Am Baker for this scrumptiously sweet treat!

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