Salted Caramel Dutch Apple Pie Cake
Be the first to reviewThis cake is exactly what its name promises: a Dutch apple pie built inside a layer cake. Soft vanilla cake, crisp-tender cinnamon apples, brown sugar pecan streusel, and salted caramel come together without losing the dessert that inspired it.
The buttercream is here as much for structure as flavor. A thin layer beneath the filling and a tall, sturdy dam keep every rich component in place, while the light exterior coating prevents the finished cake from becoming overly sweet.
Save this recipe
Want to save this recipe for later?
Enter your email and I’ll send it to your inbox.
A Dutch Apple Pie That Never Needs an Introduction
Dutch apple pie has always been my favorite pie, and I love transforming childhood favorites into cakes. To do this one justice, I knew the idea had to stay straightforward. It needed to feel like an actual Dutch apple pie inside a cake.
When I first started baking, I tended to overengineer every idea. I might have made an apple cake with caramel buttercream and a crumble filling. It would have tasted amazing, but I probably would have needed to explain what it was supposed to emulate.
Now my goal is to create desserts that do not require an explanation - or even a name. I want someone to take one bite and immediately know what it is. That made every decision here easy: keep the cake vanilla, cook the apples only until they are crisp-tender, add a real brown sugar pecan streusel, and finish everything with salted caramel.
Ingredient notes
Key ingredients
Granny Smith apples
Their tart flavor balances the caramel and buttercream, and their firm texture lets them soften slightly without turning mushy.
Cornstarch
8 g lightly thickens the apple juices while preserving some fluidity to seep into the cake layers.
Pecans
Pecans give the brown sugar streusel a warm, toasted crunch. They can be omitted or replaced with walnuts.
Light corn syrup
Corn syrup gives the salted caramel a glossier finish. If you do not have it, simply omit it; the caramel will be less glossy but still delicious.
Vanilla bean paste
Vanilla bean paste carries through the cake, filling, caramel, and buttercream.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Forager Unsweetened Plain Yogurt
Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.
Silk Original Unsweet
Milk affects how smoothly a batter, filling, or frosting comes together. Soy milk and Ripple tend to emulsify well because their protein and fat help create a creamy, cohesive finish.
Country Crock Plant Butter Sticks
Use butter sticks for buttercream and fillings that need to hold their shape.
Country Crock Heavy Plant Cream
Heavy cream affects silkiness, looseness, and how buttercream or filling sets after chilling.
Rising Star Baking Supply Vanilla Bean Paste
I use Rising Star Baking Supply Vanilla Bean Paste for this recipe.
Testing notes
Why this works
Keep the apples crisp-tender
The apples should still have a crisp bite when they leave the burner, with only their edges slightly softened. Taste them before removing the skillet from the heat and continue cooking only until they reach the texture you prefer.
Adjust the apple juices to your preference
I like a little extra juice because it seeps into the cake. If your apples release too much, mix another 4 g cornstarch with a little water and add it gradually. If you prefer softer apples, simply cook them longer. Taste as you go.
The skillet I use
I prepare the filling in an Anolon EverLast Tri-Ply Clad Stainless Steel frying pan. Any large skillet that heats evenly will work, but always judge the apples by their texture rather than the clock alone.
Buttercream is part of the structure
With rich, decadent cakes like this, I use buttercream more for structural purposes. Keep the layer beneath each filling thin, pipe a tall and sturdy outer dam, and use the thinnest practical coating on the exterior. This keeps the cake stable during slicing without making it overly sweet.
Keep the internal caramel restrained
If you are a beginner, go light on the caramel between the layers instead of trying to create a lava cake. The cake will taste just as good, hold together more easily, and you can always spoon more salted caramel over each slice.
Keep the buttercream sturdy
Add the heavy cream cautiously. The buttercream needs enough body to support the apples, streusel, and caramel, and it will thicken slightly after it rests.
Step by step
How It All Comes Together
Step 1
Mix and bake the vanilla cake layers
Whisk the wet ingredients until smooth, then gently add the dry ingredients in two additions. Divide the batter evenly among three lined 8-inch pans and bake until a tester comes out clean or with a few moist crumbs. Cool the layers completely.
Divide the batter evenly so the three layers bake at the same rate. Step 2
Cook the apple pie filling
Cook the apples with butter, brown sugar, cinnamon, nutmeg, salt, and lemon juice until the edges soften but the centers still have a crisp bite. Stir in the cornstarch mixture, cook until the juices are lightly thickened, then transfer the filling to a bowl and cool it completely.
Taste the apples as they cook and stop while they are still crisp-tender. 
Cool the filling completely before it goes anywhere near the buttercream. Step 3
Make and cool the salted caramel
Cook the brown sugar, butter, cream, and optional corn syrup until smooth and gently bubbling. Stir in the salt and vanilla bean paste, then let the caramel cool completely before it goes near the buttercream.
Stir frequently as the butter melts and the caramel becomes smooth. Step 4
Bake the pecan streusel
Mix the flour, brown sugar, cinnamon, salt, melted butter, and pecans until clusters form. Spread the streusel on a lined pan, bake until toasted, and cool it completely so it stays crisp inside the cake.
Keep a mix of small and medium clusters for the best Dutch apple pie texture. Step 5
Build the apple pie layers
Set aside some cooled apples and pecan streusel for the top, then divide the remaining apples and streusel evenly between the two filling layers. Spread a very thin layer of buttercream over the first cake layer and pipe a tall, continuous dam. Add the first portion of apples, a restrained drizzle of caramel, and the first portion of streusel without filling above the dam. Repeat with the second layer, then add the final cake layer.
The tall, continuous dam gives the rich filling its structure. 
Scatter the cooled streusel evenly without filling above the dam. 
A restrained amount inside keeps assembly manageable, especially for beginners. 
Layer the components below the dam and save extra caramel for serving. Step 6
Coat and finish the cake
Apply a thin crumb coat and chill the cake until firm, then add the thinnest practical final coat of buttercream. Finish the top with the reserved apples and pecan streusel, then drizzle with caramel. Chill until the layers feel secure, then let the cake soften slightly before slicing.
The thinnest practical exterior coat keeps this rich cake balanced. 
Finish with the flavors that make the cake unmistakably Dutch apple pie. 
The finished slice shows cake, apple filling, streusel, and caramel in every layer. A final overhead view of the cake that tastes exactly like its name.
From Instagram
Watch the reel
Watch the crisp-tender apples, salted caramel, pecan streusel, vanilla cake, and buttercream become one Dutch apple pie cake.
Open the reelTroubleshooting
If This Happens
The apples became too soft
Start tasting them early and remove the skillet from the heat while the centers still have a crisp bite. They should be slightly softened around the edges, not cooked down like applesauce.
The apple filling has too much juice
Some juice is intentional because it seeps into the cake. If there is more than you want, mix up to 4 g additional cornstarch with a little water, add it gradually, and cook until the juices lightly thicken.
The cooled caramel is too thick to drizzle
Warm it very gently until it loosens, then let it return to room temperature before assembly. It should move slowly without being warm enough to soften the buttercream.
The filling is leaking through the buttercream
Make sure every component is completely cool, pipe a taller unbroken dam, and keep the apples, streusel, and caramel below its top edge. Use less caramel inside and save the rest for serving if you need more control.
The buttercream feels too soft to hold the layers
Stop adding cream and let the buttercream rest until it thickens. Chill the cake layers before assembly, then chill the crumb-coated cake until it feels firm before adding the final coat.
Before you slice
Texture and serving notes
Serve extra salted caramel alongside the cake so everyone can add as much as they like.
Let a chilled cake sit at room temperature for 30-45 minutes before serving.
Use a warm, clean knife for the neatest slices through the apples and streusel.
Keep it good
Storage
Fridge
Store the assembled cake covered in the refrigerator for up to 4 days.
Make ahead
The cake layers, apple filling, caramel, and streusel can each be prepared one day ahead. Keep the streusel airtight at room temperature and refrigerate the other components.
Serve
Bring chilled slices toward room temperature before serving for the best texture.
Recipe FAQ
Questions that come up
How soft should I cook the apples?
I prefer them crisp-tender - still crisp when you bite into them, but slightly softened around the edges. Taste as you cook and stop when they reach the texture you like.
What if my apple filling has too much juice?
I intentionally keep some juice because it seeps into the cake. If your apples release more than you want, mix an additional 4 g cornstarch with a little water, add it gradually, and cook until the juices lightly thicken.
Can I omit the pecans from the streusel?
Yes. Omit them or replace them with the same amount of finely chopped walnuts.
Can I make less salted caramel?
Yes. If you only want a small amount for the cake and serving, a half batch will be plenty.
Do I need light corn syrup for the caramel?
No. You can omit it. The finished caramel will be less glossy, but the flavor and function will still be there.
Can I use vanilla extract instead of vanilla bean paste?
Yes. Use vanilla extract at the same listed amount anywhere vanilla bean paste appears.
Is there a gluten-free recipe for the cake layers?
Use my gluten-free vanilla cake recipe for the layers. The streusel in this recipe contains all-purpose flour, so changing the cake layers alone does not make the whole dessert gluten-free: Gluten-Free Vanilla Bean Lava Cake
How do I keep the filling from leaking out?
Cool every component completely, apply a very thin layer of buttercream to the cake, pipe a tall and continuous dam, and keep the apples, streusel, and caramel below its top edge. Use less caramel inside if you are new to layer cakes.
Can I use dairy ingredients?
Yes. I test with non-dairy ingredients, but dairy equivalents can be used at the same listed amounts and temperatures.
Should I weigh the ingredients or use volume measurements?
I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.
More layer cakes to try
- Prep
- 1 hr
- Bake
- 22-26 min for cake layers; 12 min for streusel
- Total
- About 3 hr, including cooling and chilling
- Yield
- One 3-layer 8-inch cake
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Vanilla Cake Layers
- 300 g all-purpose flour300 g (about 2 1/2 cups) all-purpose flour
- 25 g cornstarch25 g (about 3 tablespoons + 1 1/2 teaspoons) cornstarch
- 2 1/4 teaspoons baking powder2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 300 g granulated sugar300 g (about 1 1/2 cups) granulated sugar
- 120 g neutral oil120 g (about 1/2 cup + 2 teaspoons) neutral oil
- 200 g plain unsweetened yogurt200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt
- 240 g milk240 g (about 1 cup) milk
- 1 tablespoon apple cider vinegar1 tablespoon apple cider vinegar
- 2 tablespoons vanilla bean paste2 tablespoons vanilla bean paste
Skillet Apple Pie Filling
- 680 g Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces (weigh for accuracy)680 g Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces (weigh for accuracy)
- 30 g butter30 g (about 2 tablespoons + 1/4 teaspoon) butter
- 100 g light brown sugar, packed100 g (about 7 tablespoons + 1 1/2 teaspoons) light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg1/8 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt
- 1 tablespoon lemon juice1 tablespoon lemon juice
- 8 g cornstarch8 g (about 1 tablespoon + 1/2 teaspoon) cornstarch
- 45 g water45 g (about 3 tablespoons) water
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
Salted Caramel Sauce
- 200 g light brown sugar, packed200 g (about 3/4 cup + 3 tablespoons) light brown sugar, packed
- 85 g butter85 g (about 6 tablespoons) butter
- 120 g heavy cream120 g (about 1/2 cup) heavy cream
- 15 g light corn syrup (optional; omit for a less glossy caramel)15 g (about 2 1/4 teaspoons) light corn syrup (optional; omit for a less glossy caramel)
- 3 g fine sea salt (weigh for accuracy)3 g fine sea salt (weigh for accuracy)
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
Brown Sugar Pecan Streusel
- 75 g all-purpose flour75 g (about 1/2 cup + 2 tablespoons) all-purpose flour
- 65 g light brown sugar, packed65 g (about 1/4 cup + 2 1/2 teaspoons) light brown sugar, packed
- 1/2 teaspoon ground cinnamon1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt1/8 teaspoon fine sea salt
- 43 g butter, melted43 g (about 3 tablespoons) butter, melted
- 50 g pecans, finely chopped50 g (about 7 tablespoons) pecans, finely chopped
Vanilla Bean Buttercream
- 340 g butter, room temperature (3 sticks)340 g (about 1 1/2 cups) butter, room temperature (3 sticks)
- 1 teaspoon fine sea salt1 teaspoon fine sea salt
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 520 g powdered sugar, sifted520 g (about 4 1/3 cups) powdered sugar, sifted
- 30-60 g heavy cream, room temperature30-60 g (about 2 tablespoons to 1/4 cup) heavy cream, room temperature
Pan used
I use Fat Daddio's 8-inch anodized aluminum round cake pans for this recipe.
Instructions
- 1Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- 2Whisk together the sugar, oil, yogurt, milk, apple cider vinegar, and vanilla bean paste until smooth. In a separate bowl, whisk the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients in two additions, whisking gently just until combined.
- 3Divide the batter evenly among the pans. Bake for 22-26 minutes, until a tester comes out clean or with a few moist crumbs. Cool in the pans for 10-15 minutes, then turn out and cool completely.
- 4Make the apple filling. Melt the butter in a large skillet over medium heat. I use an Anolon EverLast Tri-Ply Clad Stainless Steel frying pan.
- 5Add the apples, brown sugar, cinnamon, nutmeg, salt, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the apples are only slightly softened and still crisp when bitten. Taste before removing them from the burner and cook longer only if you prefer a softer filling.
- 6Stir the cornstarch and water together until smooth. Pour over the apples and cook for 1-2 minutes, until the juices are glossy and lightly thickened. If needed, mix another 4 g cornstarch with a little water and add it gradually. Remove from the heat, stir in the vanilla bean paste, and cool completely.
- 7Make the caramel. Combine the brown sugar, butter, heavy cream, and corn syrup, if using, in a saucepan. Cook over medium heat, stirring frequently, until smooth. Bring to a gentle boil and cook for 3 minutes. Remove from the heat, stir in the salt and vanilla bean paste, and cool completely.
- 8Make the streusel. Line a sheet pan with parchment. Whisk together the flour, brown sugar, cinnamon, and salt. Mix in the melted butter with a fork, then fold in the pecans. Spread over the pan and bake for 12 minutes, tossing gently at 6 minutes. Cool completely.
- 9Make the buttercream. Beat the butter for 3-4 minutes until pale and fluffy. Mix in the salt and vanilla bean paste, then add the powdered sugar in three or four additions. Add 30 g cream, then add more only as needed, stopping while the buttercream is sturdy enough to pipe a tall dam. It will thicken slightly as it rests.
- 10Before assembling, set aside some cooled apples and pecan streusel for the top. Divide the remaining apples and streusel evenly between the two filling layers. Place the first cooled cake layer on a board. Spread on a very thin layer of buttercream, then pipe a tall, sturdy dam around the outer edge. Add the first portion of apples, a restrained drizzle of caramel, and the first portion of streusel, keeping everything below the dam.
- 11Add the second layer and repeat the thin buttercream layer, tall dam, and fillings. If you are a beginner, keep the caramel especially light and save the extra for serving.
- 12Add the final cake layer. Apply a thin crumb coat and chill until firm, then cover the cake with the thinnest practical layer of buttercream. Finish with the reserved apples and streusel, then drizzle with caramel. Chill until structurally firm, then soften slightly at room temperature before slicing.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
Made it? Tell us.
Ratings and reviews
Be the first to rate this recipe.
No reviews yet.
Make the recipe, leave a rating, and share how it turned out.Did you make this?
Share your bake on Instagram - tag @obsessedwithcashews and use #obsessedcakes.