Top 4 Caramel Apple Toffee Cake Recipes

This Caramel Apple Toffee Cake is the perfect decadent caramel dessert for you. We begin with a sheet cake made from scratch with spices, sweet apples, and toffee bits on top. It turns into a poke cake right out of the oven, and we cover it in caramel sauce. But wait, were still not done. Then we add more toffee, more caramel, and fluffy whipped cream on top!

Here is 4 recipe(s):

Caramel Apple Toffee Cake

This Caramel Apple Toffee Cake is the ultimate decadent caramel dessert. We begin with a sheet cake made from scratch with spices, sweet apples, and toffee bits on top. It turns into a poke cake right out of the oven, and we cover it in caramel sauce. But wait, we’re still not done. “This Divine Chocolate Charlotte is your go-to dessert when you want to impress,” we add fluffy whipped cream, more caramel, and more toffee. Smooth, creamy chocolate custard is surrounded by almond soaked. ‘, ‘From late winter to early spring, the produce aisle begins to feature vivid Meyer Lemons, which are a regular lemon’s sweeter, less acidic cousin. A cross. ‘, ‘A delicious brown sugar cinnamon crumble that melts in your mouth tops this simple coffee cake. Just 10 minutes of prep, and 45 minutes in. ‘, ‘Sweet molasses butter cream frosting balances out the moist and flavorful ginger spiced cupcakes. An irresistible holiday dessert. ‘, ‘It makes sense why German apple cake is a cherished tradition in Germany. Essentially it is poundcake with apples baked right in. Traditionally it does not contain. Chocolate Strawberry Shortcake transforms the traditional strawberry shortcake into a chocolate dessert. Delicious chocolate biscuits are filled with. ‘].

Prep: 20min

Yield: 18

Ingredients:

• 2 cups all-purpose flour*
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 1/2 cup Dixie Crystals Light Brown Sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup vegetable oil
• 3 large eggs
• 1/4 cup sour cream
• 1 tablespoon vanilla extract
• 3/4 cup whole milk
• 1 can (20 oz) can apple pie filling, diced
• 1 1/2 cups toffee chips, divided
• 1 1/4 cups caramel sauce, divided
• 1 (16 oz) whipped cream topping or Crème Chantilly

Instruction:

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2. Preheat oven to 350°F. Grease a 9×13-inch baking dish. Set aside. Mix the flour, baking powder, salt, cinnamon, and sugar in a medium bowl. Set aside. In a large bowl, whisk together both sugars. Add butter and vegetable oil, stirring to combine. Add eggs, sour cream, and vanilla extract, whisk till smooth. Add flour mixture, alternating with milk, whisking until smooth. Pour 1/2 the batter into prepared baking dish. Spread apple pie filling over the batter and top with 1 cup of toffee chips. the remaining batter on top, spreading it with a spatula to the edges. When the cake is golden brown on top and a toothpick inserted into the center of the cake comes out clean, bake for 35 to 40 minutes. Remove cake from the oven. With a fork or straw, pierce the cake’s top while it’s still hot. Pour 1 cup caramel sauce over the top. Allow cake to cool completely, about 45 minutes. Add whipped cream topping, the remaining caramel sauce, and toffee chips on top. Serve right away, or cover and chill the cake until you’re ready to serve.

Caramel Apple Toffee Cake

This caramel apple toffee cake is the perfect fall cake. It’s a cream cheese-frosted poke cake with apples, caramel, and toffee bits.

Prep: 40min

Yield: 15

Serving Size: 1 serving

Nutritional information per serving: calories 456 kcal, 71 g of carbohydrates, 4 g of protein, 18 g of fat, 12 g of saturated fat, 66 mg of cholesterol, 234 mg of sodium, 1 g of fiber, and 48 g of sugar.

Ingredients:

• 1/2 cup unsalted butter, melted ((1 stick))
• 1/3 cup vegetable oil
• 1/2 cup granulated sugar
• 1 cup packed brown sugar ((I used light brown sugar))
• 3 eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all purpose flour
• 1 1/4 teaspoon baking soda
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 3 cups chopped, peeled apples, preferably honeycrisp )).
• 2/3 cup toffee bits ((not the chocolate covered toffee bits))
• 1/2 cup caramel sauce ((Can use store bought or homemade))
• 1 (8 oz) cream cheese, softened
• 1/2 cup unsalted butter, room temperature ((1 stick))
• 1 tablespoon caramel sauce
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 3 cups confectioners sugar
• 1 tablespoon milk ((optional))

Instruction:

1. After letting the cake completely cool and allowing the caramel sauce to absorb into it, top with frosting.
2. Spread onto cooled cake. Sprinkle leftover toffee bits onto cake.

Kate’s Sticky Toffee Apple Caramel Cake

The sponge layers are made with dates, spices, and pieces of dried apple, and contain all the components of a sticky-toffee pudding as well as toffee apples.

Yield: Serves 16

Ingredients:

• 125g medjool dates, stoned and finely chopped
• 5 tbsp cloudy apple juice
• 325g unsalted butter, softened
• 250g light muscovado sugar
• 5 eggs, beaten
• 300g self-raising flour
• ¼ tsp baking powder
• 2 tsp ground cinnamon
• 2 tsp ground mixed spice
• 60g dried apple rings or slices, finely chopped
• 175g golden caster sugar
• 175g double cream
• 175g unsalted butter, softened
• 100g icing sugar, sifted
• 125g full-fat cream cheese
• 1½ tsp vanilla extract
• 2 Bramley apples, peeled
• 175g golden caster sugar

Instruction:

1. In a small pan, combine the dates and apple juice. Cook, stirring frequently, for 10 minutes, or until the dates are thick and soft. Turn off the heat and mash the mixture to create a rough, thick purée. Leave to cool.
2. Heat the oven to 180°C/160°C fan/350°F/Gas 4. In a large bowl, beat the butter for two to three minutes, or until it becomes very light. Add the sugar and continue beating for approximately 5 minutes, or until fluffy.
3. Gradually add the eggs, beating well after each addition. Mix the flour, baking powder, and ground spices after sifting them into the bowl. Combine the dried apple and the date mixture after it has cooled.
4. Divide the mixture equally between the 3 cake tins. Bake for 20 to 22 minutes, or until golden and springy. Five minutes of cooling in the tins are followed by turning out onto a wire rack to finish cooling.
5. Make the caramel buttercream. In a medium pan over low heat, add the sugar and 3 tablespoons of water. Stir occasionally. Heat the cream in a small pan until it almost boils, then set it aside. Increase the heat after the sugar has dissolved, and then bring the syrup to a boil until it turns caramel-brown. Remove from the heat, and pour in the warmed cream.
6. Once more over low heat, whisk for one minute until thick and smooth. Pour into a heat-resistant bowl, let cool, then cover and chill for approximately one hour.
7. Lightly beat the butter in a stand mixer for two to three minutes. When fluffy, add the icing sugar and mix for five minutes. Cream cheese, cold caramel, and vanilla extract are all added by beating. Cover and chill until spreadable.
8. Use a melon baller to shape apples into balls, or slice apples into 1-cm chunks, to make toffee apples. Pat dry and set aside. In a medium pan, combine the sugar and 3 tablespoons of water, stir to dissolve, and then heat until a rich caramel forms. Remove from the heat and stir in the apple. Remove the apple and place it aside on the prepared baking sheet after 3 minutes, when the caramel has thickened.
9. To assemble: remove the paper from the sponges. Set 1 sponge top-side down on a serving plate. Spread a third of the buttercream on top, then a third of the apples, before covering with a further sponge. Cover with the final sponge, top-side down, after repeating with a further third of the buttercream and apples. The remaining buttercream should be placed on top after spreading a thin layer of buttercream around the sides. Decorate with the remaining toffee apples. Leave overnight to firm up before serving.

Caramel Apple Toffee Poke Cake

A new favorite, the Caramel Toffee Apple Cake is a soft, moist cake with apples baked right inside, topped with cool whip topping toffee bits, and drizzled with caramel.

Prep: 20min

Yield: 1

Serving Size: 1 serving

Nutritional information per serving: 198 kcal, 6 g of carbohydrate, 13 g of protein, 11 g of fat, 4 g of saturated fat, 333 mg of cholesterol, 152 mg of sodium, 1 g of fiber, and 4 g of sugar.

Ingredients:

• 1 box yellow cake mix
• 1 can (21 ounces Lucky Leaf Apple Pie Filling)
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 teaspoon ground cinnamon
• 4 tablespoons whole milk
• 1 container (8 ounces frozen whipped topping, completely thawed)
• For topping: caramel sauce (toffee bits)

Instruction:

1. Spray a 9 x 13 pan with nonstick spray and preheat the oven to 350 degrees.
2. Add the yellow cake mix, apple pie filling, eggs, vanilla, cinnamon, and milk to a large bowl. Stir together until just combined and smooth.
3. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean, after adding the filling to the prepared pan.
4. Remove from the oven and allow to completely cool.
5. When the cake is completely cool, evenly spread the whipped cream over it and chill it in the refrigerator for 20 minutes.
6. When you’re ready to serve, slice the cake and put it on plates. Add a lot of toffee bits and generous amounts of caramel sauce to each piece.

How to Make Caramel Apple Toffee Cake