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This caramel apple toffee cake is the perfect fall cake. It’s a poke cake with apples, caramel and toffee bits all covered with cream cheese frosting. It’s made from scratch, but easy to put together and it makes a super moist cake your family will love.
This cake is THE cake for fall. It’s got all the elements of fall like apples, caramel, toffee, brown sugar, cream cheese. How could you go wrong with any of that? It’s seriously moist too.
Caramel Apple Toffee Cake
This caramel apple toffee cake is the perfect fall cake. It’s a poke cake with apples, caramel and toffee bits all covered with cream cheese frosting.
Ingredients
For the Cake:
- ½ cup unsalted butter, melted (1 stick)
- ⅓ cup vegetable oil
- ½ cup granulated sugar
- 1 cup packed brown sugar (I used light brown sugar)
- 3 eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all purpose flour
- 1 ¼ teaspoon baking soda
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 3 cups peeled, chopped apples (A combo of honeycrisp & granny smith apples are tasty or use the apples you have available.)
- ⅔ cup toffee bits (not the chocolate covered toffee bits)
For the glaze:
- ½ cup caramel sauce (Can use store bought or homemade)
For the frosting:
- 1 (8 oz) cream cheese, softened
- ½ cup unsalted butter, room temperature (1 stick)
- 1 tablespoon caramel sauce
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 3 cups confectioners sugar
- 1 tablespoon milk (optional)
Instructions
For the cake:
- Spray or grease a 13×9 inch glass pan.
- Preheat oven to 350 degrees F.
- Peel and chop your apples into about ½ inch cubes. Set aside.
- In a large mixing bowl, add the melted butter, oil, sugars, eggs and extracts. Whisk well.
- Add in the dry ingredients (not the apples and toffee yet) to the liquid ingredients and mix with a large wooden spoon or an electric mixer. Mix just until the ingredients are combined.
- The batter will be thick, but do not add any liquid.
- Stir in the chopped apples and ⅔ cup of toffee bits.
- Spread evenly into a 13×9 inch pan.
- Bake at 350 degrees for about 40-45 minutes. A toothpick inserted into the center of the cake will come out with a few crumbs on it.
- Once baked, cool on a wire rack for only about ten minutes.
- After ten minutes (while the cake is still warm) poke holes into the cake with a wooden skewer.
- Warm ½ cup of caramel sauce in the microwave for about 30 seconds. Pour and smooth over the cake.
- Let the caramel sauce soak into the cake and allow the cake to cool completely, then cover with frosting.
For the frosting:
- Add cream cheese, butter and 1 tablespoon of caramel sauce to a mixing bowl and mix on medium to medium-high speed until smooth.
- Add in the extract, cinnamon and confectioner’s sugar and mix until smooth.
- If frosting is too thick, add a tablespoon of milk or cream and mix well.
- Spread onto cooled cake. Sprinkle leftover toffee bits onto cake.
Notes
Keep this cake refrigerated, since the frosting contains cream cheese.Set it out about 20 minutes before serving, so it can come closer to room temperature.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post.
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Nutrition
Calories: 456kcal | Carbohydrates: 71g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 66mg | Sodium: 234mg | Potassium: 87mg | Fiber: 1g | Sugar: 48g | Vitamin A: 452IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
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