Brown Butter Caramel Apple Layer Cake
Brown butter spice cake layered with caramelized Honeycrisp apples, cinnamon mascarpone buttercream, salted caramel and pecan praline crunch.
Bobbie's tips: use Honeycrisp or Granny Smith apples; don't skip the brown butter; don't overcook the apples — they should hold their shape; chill between layers for a cleaner stack; for a dramatic look, drizzle extra caramel and add whole candied pecans on top. Variations: apple pie spice instead of individual spices; maple caramel; replace half the mascarpone with cream cheese; add 1–2 tbsp bourbon to the caramel; walnuts instead of pecans; caramel drip down the sides; layer cupcakes; 1:1 gluten-free flour. Storage: covered in the fridge up to 5 days; freeze unfrosted layers up to 2 months, wrapped in plastic wrap and foil, thaw overnight in the fridge; assembled (chilled) cake keeps up to 3 days — let sit at room temperature before serving.
Ingredients
Brown butter spice cake
- 2¾ cups all-purpose flour
- 2½ tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter (browned)
- 1¾ cups brown sugar
- ½ cup granulated sugar
- 4 large eggs
- 1 cup sour cream (or Greek yogurt)
- 1 cup whole milk
- 2 tsp vanilla extract
Caramelized apple filling
- 5–6 Honeycrisp apples, peeled, cored and diced (about 6 cups)
- ½ cup brown sugar
- 2 tbsp unsalted butter
- 1 tbsp lemon juice
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 tbsp cornstarch
- ¼ cup water
- 1 tsp vanilla extract
Cinnamon mascarpone buttercream
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz mascarpone cheese, softened
- 4 cups powdered sugar
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream (as needed)
- Pinch of salt
Salted caramel sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream (warm)
- 1 tsp vanilla extract
- ½ tsp sea salt
Pecan praline crunch
- 1 cup chopped pecans
- ¼ cup brown sugar
- 2 tbsp unsalted butter
- Pinch of cinnamon and salt
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Method
- 1
Make the brown butter: melt the butter in a saucepan over medium heat. Cook, stirring constantly, until golden brown and nutty (5–7 minutes). Remove from heat and let cool slightly.
- 2
Prepare the cake batter: preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Whisk the flour, baking powder, baking soda, spices and salt. In a large bowl, beat the browned butter, brown sugar and granulated sugar until creamy. Add the eggs one at a time, then the vanilla. Mix in the sour cream and milk. Gradually add the dry ingredients and mix until just combined.
- 3
Bake the cakes: divide the batter evenly among the pans. Bake for 32–35 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes, then remove and cool completely.
- 4
Make the caramelized apple filling: in a large skillet, melt the butter over medium heat. Add the apples, brown sugar, lemon juice, spices and salt. Cook for 8–10 minutes until tender. Mix the cornstarch and water, stir into the apples and cook 2–3 minutes until thickened. Remove from heat, stir in the vanilla and cool.
- 5
Make the mascarpone buttercream: beat the butter until fluffy. Add the mascarpone, cinnamon, vanilla and salt. Gradually add the powdered sugar, beating well. Add heavy cream as needed to reach a smooth, spreadable consistency.
- 6
Make the salted caramel sauce: in a saucepan, melt the sugar over medium heat, stirring until amber. Add the butter (carefully), then slowly whisk in the warm heavy cream. Remove from heat and stir in the vanilla and salt. Cool to a pourable consistency.
- 7
Make the pecan praline crunch: in a skillet, melt the butter and brown sugar. Add the pecans, cinnamon and salt. Cook 3–4 minutes, stirring constantly. Spread on parchment paper to cool, then crumble.
- 8
Assemble the cake: place one cake layer on a stand. Spread with buttercream, add a layer of apples, drizzle with caramel and sprinkle with praline crunch. Repeat with the second layer. Top with the final layer. Frost the entire cake with buttercream.
- 9
Chill and serve: chill for at least 30 minutes before slicing. Let sit at room temperature for 15–20 minutes before serving for the best flavour and texture.
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From Bobbie's “Bobbie's Recipe Card 138”. Written up by Bobbie's Kitchen · Updated 26 October 2026