Gluten-Free Spiced Apple Cake with Caramel Buttercream
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1 cup sugar
- 1/2 cup light brown sugar
- 3 tbsp vegetable oil
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 2 1/2 cups King Arthur Baking GF flour
- 4 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp McCormick cinnamon
- 1/2 tsp allspice
- 3/4 cup apple cider, room temperature
- 1/2 cup milk, room temperature
- 5 tbsp Smucker's thick caramel topping
- Bare apple chips, for topping
Preparation
Preheat the oven to 350°F (175°C). Prepare three 8-inch cake pans by spraying them with cooking spray.
In a large mixing bowl, combine the butter, sugar, light brown sugar, vegetable oil, and vanilla extract. Mix on medium-high speed for about 4-5 minutes until the mixture becomes light and fluffy.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the King Arthur Baking GF flour, baking powder, salt, cinnamon, and allspice.
With the mixer on the lowest speed, gradually add the dry ingredients to the batter. Mix until just combined.
Pour in the apple cider and milk, and mix on low speed until a silky batter forms.
Divide the batter evenly among the three prepared cake pans.
Bake the cakes in the preheated oven for 22-25 minutes, or until a toothpick inserted into the centers comes out clean.
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
For the caramel buttercream, prepare a vanilla buttercream and incorporate 5 tbsp of Smucker's thick caramel topping into it.
Once the cakes are completely cool, assemble the cake by spreading a layer of the caramel buttercream between each cake layer.
Frost the top and sides of the cake with the remaining caramel buttercream.
Top the cake with bare apple chips and drizzle more caramel sauce over the top.
Enjoy the delicious taste of fall in this gluten-free spiced apple cake!