So much caramel! This Double Caramel Apple Bundt Cake isn’t just boasting – moist caramel cake, loaded with apples and a little spice, then doused in even more caramel sauce for a deliciously sweet dessert experience!
First of all, no…I’m not ashamed that this is the second fall/apple/cake recipe I’ve shared in…less than a week.
I’m mentally prepping myself for the best time of the year, and if that means dumping the contents of my spice cabinet into everything that comes out of my kitchen for the next few months, I’ll do what I gotta do.
Secondly, why are you not chopping up apples and burning some sugar to make this cake already?
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post. There is also a “jump to recipe” button at the top of the page if you’d rather not exercise your scrolling finger!
What makes this caramel apple bundt cake so special?
- The Caramel. The base bundt cake here is alllll caramel, my friends. And then we drizzle more on top after we give it a good soak with a brown butter glaze.
- The Apples. Fresh, crisp apples are the star ingredient in this cake. They add natural sweetness, moisture, and a delightful burst of flavor with every bite. You can choose your favorite variety, such as Granny Smith, Honeycrisp, or Gala, depending on your personal taste preference.
- The Spices. Warm fall spices like cinnamon and nutmeg give this cake its irresistible aroma and depth of flavor. They complement the sweetness of the apples beautifully, creating a harmonious balance that makes each slice a true delight.
- The Bundt Pan. The distinctive ring of this bundt pan makes it my favorite! Not only does it add visual appeal, it also ensures even baking and a gorgeous presentation. The cake’s hollow center allows for better heat distribution, resulting in a perfect, evenly baked masterpiece.
If you’re a caramel person, you’ll flip for this beauty! Caramel cake with a touch of cinnamon, brown butter glaze added while it’s warm for that extra tenderness, apple chunks and a bath of even more caramel sauce before serving.
I love this bundt pan. It’s like the cake has little rivers of caramel spilling off of it. Major heart eyes.
Bundt pans in general have my heart. And the flavors are so much fun to play with! While we’re in cake mode, check out my Chocolate Orange Marble Bundt Pumpkin (it’s actually pumpkin shaped!), my boozy Hot Chocolate Buttered Rum Bundt Cake, and this frosted and stuffed Banana Cream Cake!
Ingredients
Most of the ingredients for this apple bundt cake recipe are common pantry staples!
- Apples – use your favorite variety of apples here, or a combination of them. I like to use Granny Smith and Honeycrisp for a nice blend of sweet and tart, but Gala, Golden Delicious, and Pink Lady are also great.
- All-purpose flour – you can sub in wheat flour or a 1:1 gluten-free flour as well.
- Baking powder and baking soda
- Salt
- Ground cinnamon and ground nutmeg
- Unsalted butter – softened but not too warm.
- Granulated sugar and brown sugar
- Large eggs – warmed to room temperature.
- Vanilla extract
- Buttermilk – warmed to room temperature.
For exact ingredient measurements and recipe instructions, scroll down to the recipe card at the bottom of the post!
How to make a caramel apple bundt cake
- Preheat oven to 325 degrees F. Grease and flour (or use a floured baking spray) a 10-inch Bundt cake pan – make sure you grease the crevices really well to ensure that no cake bits stick!
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
- In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer,) Cream butter and sugars on medium speed until fluffy, about 3 minutes.
- Add eggs and vanilla and mix until fully combined. In alternate batches, add dry ingredients and buttermilk, mixing until just combined. Fold in apples with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into prepared bundt pan.
- Bake for 50-55 minutes, or until a skewer inserted into center of cake comes out clean (check multiple spots if needed!) A good indication of doneness is when the edges of the cake have pulled away from the sides a little. Remove from oven and place pan on cooling rack.
- Using the handle of a wooden spoon, poke holes in the cake while it’s still warm.
While the cake is baking, make the brown butter glaze
- In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.
- Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan and placing it on a serving plate.
- While the cake cools, make the caramel sauce, then drizzle as much or as little on the bundt as you’d like!
FAQ
What size bundt cake pan do I need for this recipe?
You will need a 10-cup size bundt cake pan. Anything smaller will leave you with extra batter.
Can I use a different type of pan if I don’t have a bundt pan?
Of course! The bundt pan gives the cake its iconic shape, but you can still bake it in other pans, such as a rectangular loaf pan or round cake pans. The baking time may vary, so keep an eye on the cake and perform the toothpick test to check for doneness.
Can I make this cake in advance?
Absolutely! In fact, this caramel apple bundt cake tends to taste even better the next day as the flavors have had time to meld together. Store it at room temperature in an airtight container for up to three days, or refrigerate it for up to a week. Just remember to bring it to room temperature before serving.
Even more ways to enjoy apples!
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Double Caramel Apple Bundt Cake
Ingredients
Caramel Apple Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon baking soda
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 3 medium-sized apples chopped
Brown Butter Glaze
- 2 Tablespoons unsalted butter
- 2 Tablespoons granulated sugar
- 2 Tablespoons brown sugar
- 1 teaspoon vanilla extract
Caramel Sauce
- 1 batch Caramel Sauce
Instructions
Caramel Apple Cake
- Preheat oven to 325 degrees F. Grease and flour (or spray) a 10-inch Bundt cake pan; set aside.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
- In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer,) Cream butter and sugars on medium speed until fluffy, about 3 minutes.
- Add eggs and vanilla and mix until fully combined. In alternate batches, add dry ingredients and buttermilk, mixing until just combined. Fold in apples with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into prepared bundt pan.
- Bake for 50-55 minutes, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.
- Using the handle of a wooden spoon, poke holes in the cake while it’s still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.
Brown Butter Glaze
- In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.
- When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you’d like. Enjoy!
Renee says
Sleep is definitely glorious and so is your cake.
Amy says
Wow, Erica, those are some incredible shots of an amazing cake! Cannot wait to try this!
Wendy, A Day in the Life on the Farm says
What’s better than caramel in a cake? Double caramel!! Great job….now go take a nap…you earned it.
Ansh says
Fall is almost here. There is nothing better than taking those spices out and making magic. Love the double caramel.
Colleen says
I love how the carmel glistens in the swirls on this cake! So pretty!
Lauren @ Sew You Think You Can Cook says
I hear you about sleep! I actually was forced to catch up last night due to a black out preventing me to get ahead on blogging and cleaning.
You cake is beautiful. Caramel and apple are such a perfect pairing.
Laura@ Baking in Pyjamas says
Such a delicious cake, you can’t go wrong with caramel and apples.
Thalia @ butter and brioche says
this is the perfect cake for fall! i adore bundt cakes – so i definitely have to make this. and you can never go wrong with caramel and apple!
Bee Gianni says
This cake is definitely in my future. It looks and sounds amazing.
Anastasia says
I made this cake for my family Christmas this year and everyone LOVED it! I had to double the baking time…not sure what the problem was. But I just kept baking until the toothpick came out clean. I made the cake 2 days before Christmas and the caramel sauce right before serving and used it as a glaze. It turned out BEAUTIFULLY. My family was so impressed. This recipe is a keeper for sure. Thank you! P. S. Tagged you on Instagram.
Genevieve says
I made this for a dinner party a few weeks ago and it was incredible. It’s 110 degrees in Arizona today, and my husband requested I bake it right now!
Rachel says
I can’t get the caramel to work. It just keeps crystallizing. I feel like there needs to be a little more detail in the instructions to get it to work right.
Erica says
It’s a standard caramel sauce – there is a more detailed recipe here. https://thecrumbykitchen.com/homemade-caramel-sauce/
Marty says
The cake is great but I also had trouble with the caramel sauce. Tried it several times according to the recipe but finally gave up and went back to the traditional method of leaving the caramel boil untouched rather than stirring. Then it was perfect!
CJ says
This is an awesome recipe although my caramel sauce was a bit of a disappointment and I had to put it through a sieve to get out the tiny sugar lumps. That is a minor issue and the cake recipe is very good indeed.