Caramel Apple Cake | Recipe Cart | Recipe Cart

Ingredients

• 1 cup (226 g) unsalted butter (room temperature)
• 1 1/2 cups (300 g) granulated sugar
• 4 large eggs (room temperature)
• 1 teaspoon (4.2 g) vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 tablespoon (10 g) baking powder
• 1 teaspoon (5.6 g) kosher salt
• 1 1/4 cup (300 g) whole milk (room temperature)
• 13.4 can (380 g) dulce de leche
• 6 medium Granny Smith apples
• 3 tablespoons (42.4 g) butter
• 1 1/3 cup (293.3 g) light brown sugar (tightly packed)
• 2 teaspoons (5.2 g) ground cinnamon
• 1/2 teaspoon (2.8 g) kosher salt
• 2 cups (452 g) unsalted butter (slightly cold)
• 6 cups (750 g) powdered sugar (measured then sifted)
• 1 teaspoon (4.2 g) vanilla
• 8 ounces white chocolate (melted and cooled slightly)
• 1/4 cup (57.75 g) heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
• 1 cup (200 g) granulated sugar
• 8 tablespoons (118.3 g) water
• 4 teaspoons (75 g) light corn syrup
• 1/2 cup (115.5 g) heavy whipping cream
• 2 teaspoons (8.4 g) pure vanilla extract
• 2 teaspoons (11.2 g)kosher salt
• 1/2 cup (110 g) light brown sugar
• 1/2 tablespoon (1.3 g) ground cinnamon