Layered Apple Cake
I am going to teach you how to make apple cake with caramel cheesecake and dulce de leche. A apple cake layered with caramel cheesecake and dulce de leche is just the only thing November is missing. Easy holiday dessert to toss a spin on the classic pies and go for the classic cheesecake recipe with a twist. A caramel flavorful apple cake heightened by the dark brown sugar and tangy, rich caramel cheesecake topped with dulce de leches is best served with morning coffee or after dinner dessert with wine. November in Houston is a transitional month so I felt this apple cake layered with caramel cheesecake and dulce de leche was appropriate as well. It isn’t too summery or warm for the season here in Texas.
If you love apple desserts like this, try this Caramel Apple Pie
Why You'll Love This Layered Apple Cake
- Moist apple cake made with shredded apples and dark brown sugar
- A creamy caramel cheesecake layer in every slice
- Finished with rich dulce de leche for a bakery-style look
- Warm cinnamon flavor that tastes like fall
- A showstopper holiday dessert made with simple pantry ingredients
For another cozy dessert, try these Mini Pumpkin Pies
Apple Cake with Caramel Cheesecake and dulce de leche
Apple Cake with Caramel Cheesecake and Dulce de Leche
Ingredients
For the Apple Cake
- 2 large eggs
- 2 cups dark brown sugar packed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon apple pie spice
- 1/4 teaspoon nutmeg
- dash allspice
- 1 stick butter 1/2 cup, melted and slightly cooled
- 2 cups all-purpose flour Bob's Red Mill 1:1 gluten free baking flour works great; reduce the last cup by 2 tablespoons
- 1 cup shredded apples any, packed
For the Caramel Cheesecake
- 2 8-ounce packages cream cheese
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 tablespoons caramel sauce homemade or store bought
- 1 teaspoon apple pie spice
For the Dulce de Leche Topping
- 1 can dulce de leche two cans if you are making two cakes, one can for each
Instructions
For the Cake
- Pre-heat oven to 325 degrees F. Grease 2 9-inch springform pans and line with parchment paper. Set aside.
- In a large bowl, beat eggs, brown sugar, baking powder, baking soda, and spices together until combined. Slowly pour in your melted butter. Beat until smooth.
- Add in your flour. Beat until just combined, then fold in your shredded apples.
- Distribute the mixture between the 2 springform pans. Bake 25-28 minutes or until a toothpick comes out with a few crumbs. Your cakes will look extra brown; this is okay!
- Remove from the oven and run a flat knife or spatula around the edges to loosen. Allow to cool for 5 minutes, then remove the springform sides. Carefully remove from the bottom pan and transfer to a cooling rack.
For the Caramel Cheesecake
- Pre-heat oven to 375 degrees F. Line 2 springform pans with parchment paper and set aside.
- In a large bowl, beat cream cheese and sugar until smooth, about 30 seconds. Add in your sour cream and beat until creamy.
- Crack in one egg at a time, beating after each one. Then add your caramel sauce and apple pie spice. Beat once more.
- Distribute between the two springform pans. Use a baking sheet big enough to fit two pans, or two separate small sheets.
- Place the prepared cheesecake pans on a sheet of foil and wrap it up the sides of the pan. Place the pans on the baking sheet(s), then add hot water around the cheesecakes to create a water bath. Bake 20-30 minutes or until the center is just set. It will be slightly jiggly.
- Remove from the oven and run a knife or flat spatula around the edges. Allow to cool for 10 minutes. Remove just the springform pan sides.
- Once cooled to almost room temperature, place the cakes and cheesecakes in the refrigerator. Rest for 1 hour.
To Assemble
- I like to invert my cake onto a cooling rack and remove the parchment, then place the cake stand on top and invert it again so the bottom of the cake is on the cake stand.
- For the cheesecake layer, invert one cheesecake on top of the cake layer. Carefully remove the parchment paper and discard.
- For the dulce de leche, open the can and add a piping tip to a piping bag. Cut the end of the bag according to the size of your tip. Fill the piping bag with the dulce de leche straight from the can. Begin to pipe your favorite designs on top.
- Keep chilled in the refrigerator until ready to serve.
How to make the apple cake layer
This apple cake has no granulated sugar! That’s right, only dark brown sugar. This is why your apple cake layer is so dark. No worries, it is suppose to be that way. The brown sugar starts to caramelize as it bakes and turned into liquid. This increases moisture ad introduces tenderness to your apple cake layer. The lighter the sugar, the lighter the cake. Specifically for this recipe, use brown sugar. Light or dark brown sugar will work but for best results, the dark brown sugar is strategic with the other flavors to tie in together at the end. The apple cake layer will be sticky and might seem “crusty” as it cools, again, it will all work out in the end. If there is ever a time to trust me – this would be it!
My pan of choice for apple cake and caramel cheesecake layer
I LOVE springform pans. They are much easier to remove cakes and cheesecakes without pondering if the cakes will come out as whole or in pieces. I haven’t had my finest moments with cake pans. Especially bundt pans! This is a true art to get the right amount of spray in those crevice’s. I digress, the springform I use is a 9 1/2′ inch. The recipe I have listed as a 9-inch pan, however either way it works out well. You just need to keep an extra close eye to baking time when using either one. Spray and line with parchment paper for the best results. How to make apple cake with caramel cheesecake and dulce de leches all starts with the right tools.
This Apple Cake with Caramel Cheesecake Makes Two!
What! I know. There are many ways to please a crowd with this cake. You can do single layer cake with single layer cheesecake. You can have two of these cakes, or make one apple cake with caramel cheesecake and dulce de leches and leave the other apple cake and caramel cheesecake out separately for those who don’t love cheesecake or who don’t want apple cake. Does this make sense? You can always gift your neighbor one or bring to the office. One of many reasons I love this recipe. Layer how you like with these, no right or wrong way. You can even make a 4 layer cake alternating apple cake and caramel cheesecake. It might get a little heavy so be sure and work with the layers when they are chilled. It is a process!
For another baked favorite, try this Cinnamon Swirl Banana Bread
For a professional bakery look with easy cleanup, Caraway Home is my go-to choice. Grab yours here and use code STACIE for a festive saving!
Stacie’s Tricks & Tips
- Shred the apples on the large holes of a box grater so you get long, thin strands, just like carrot cake.
- Use dark brown sugar for the cake layer. It gives the deep color and caramel flavor, so the darker crumb is expected.
- Bring the cream cheese to room temperature so the cheesecake layer stays smooth and lump free.
- Chill the cake fully before slicing so the cheesecake layer sets and cuts clean.
- Warm the dulce de leche slightly so it spreads and drizzles easily.
Apples
Use any apples you like here, Granny Smith green apples are popular but I like a fuji apple or honey crisp. The shredded apples reminds me of my mother’s carrot cake. Long thin strings of apples just like the carrots to help add moisture to this thick batter. It is like magic when these layers come out of the oven and they start to cool. Instead of making a second cake, sometime I use half the batter and make muffins. They are tender, wholesome, and cozy on a chilly Fall morning.
Tips for success
Move slow. This is a process and I usually fill my waiting time with dishes, laundry, or blogging. Don’t let the time steer you away from this beauty, it is a stunning and delicious. A crowd pleaser for sure. You will think after it is done how easy and simple this method really is. For gluten free flour swap, reduce the amount y 2 tablespoons. Gluten free flour can bake faster and dry out baked goods quite easily. I cannot wait to hear how this went for you! If you love this, try my Upside Down Apple Maple Bundt cake, another Thanksgiving staple newly added to the dessert menu. You, too, will be getting request for both of these this holiday season.
For more baking techniques, explore
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Frequently Asked Questions
Can I use any type of apples for apple cake with caramel cheesecake?
Yes, apple cake with caramel cheesecake works with most apples. Firm, sweet-tart apples like Granny Smith, Fuji, or Honeycrisp shred cleanly and keep the cake moist without turning mushy. Stacie likes Fuji or Honeycrisp for a sweeter cake.
How long does apple cake with caramel cheesecake last in the fridge?
Apple cake with caramel cheesecake keeps in the refrigerator for up to 4 days. Because of the cheesecake layer, store it covered in the fridge, not on the counter. Let slices sit out for about 15 minutes before serving for the creamiest texture.
Can I freeze apple cake with caramel cheesecake?
Yes, apple cake with caramel cheesecake freezes well for up to 1 month. Freeze slices on a tray until firm, wrap them tightly, and thaw overnight in the refrigerator. Add the dulce de leche after thawing for the best look.
Can I make apple cake with caramel cheesecake ahead of time?
Yes, apple cake with caramel cheesecake is a great make-ahead dessert. Bake and chill it a day ahead so the cheesecake layer fully sets, then add the dulce de leche shortly before serving.
Why is my apple cake layer so dark?
A dark apple cake layer is normal for this recipe. It uses only dark brown sugar and no granulated sugar, so the crumb bakes up deep brown with a rich caramel flavor. It is not overbaked.
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