Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 tsp baking powder
  • 1 tbsp ground cinnamon
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 3 large eggs, room temperature
  • ¾ cup whole milk
  • 1 tsp vanilla extract
  • 3 cups Granny Smith apples, peeled and diced
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • ½ cup salted caramel sauce
  • 1 cup heavy whipping cream
  • A pinch of salt

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan. Toss the diced apples with a pinch of cinnamon to prevent them from sinking.
  2. Cream the softened butter and granulated sugar until pale and fluffy. Beat in eggs one at a time, then stir in vanilla extract. In a separate bowl, whisk flour, baking powder, cinnamon, and salt. Gradually alternate adding the dry ingredients and milk into the butter mixture, stirring until just combined. Fold in diced apples by hand.
  3. Spread the batter evenly into the prepared pan. Bake for 45-50 minutes until edges pull away from the sides and a toothpick comes out clean. Cool completely on a wire rack.
  4. Beat softened butter and powdered sugar until smooth. Slowly mix in the salted caramel sauce and a pinch of salt. In a separate chilled bowl, whip heavy cream to stiff peaks, then gently fold the whipped cream into the caramel buttercream.
  5. Spread the whipped caramel frosting in thick waves across the cooled cake.