Apple Gooey Butter Cake
This show stopping apple gooey butter cake is a soft and moist brown butter spice cake, layered with spiced apples, a gooey cream cheese topping and silky salted caramel sauce. It’s packed full of warm, autumn apple flavor and melt in your mouth caramel with the most delectable texture from the gooey cream cheese layer. This over the top cake is the perfect thing to bake for apple season!
Why You’ll Love this Apple Gooey Butter Cake
Let’s break down each component of this amazing cake:
Moist brown butter spice cake– The base of this cake is a simple brown butter spice cake. It’s moist and fluffy and packed with warm fall flavor.
Spiced caramelized apples– We’ll be precooking diced apples, opposed to using raw apples, to ensure the cake does not get soggy as it bakes. The apple pieces are tossed with a little brown sugar and autumn spices; as they cook the brown sugar turns into a thick caramelized sauce making the apples extra delicious!
Gooey cream cheese layer– The best part of the cake! The spiced apples will get sandwiched between two layers of the cake batter, then the sweetened cream cheese mixture gets poured over top. As the cake bakes, the cream cheese melts into the cake forming a gooey, almost cheesecake-like layer.
Salted caramel sauce– To top it all off, after the cake bakes and has chilled, homemade salted caramel sauce is poured over the top to seal the deal. Each bite of this incredible dessert is ooey gooey and just absolutely decadent!
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Tips for Baking a Perfect Apple Gooey Butter Cake
Let the cake cool. Allow the cake to cool on the counter for 45 minutes after baking and then in the fridge for 2 hours so the cream cheese layer has enough time to set.
Don’t over-bake the cake. You’ll know the cake is done baking when the center is shiny and has a slight jiggle still, and the edges are a light golden brown color.
Room temperature ingredients. You’ll have the best textured cake if you use room temperature ingredients instead of cold. Cold wet ingredients, like eggs and buttermilk, can cause the cake to bake with more of gummy consistency.
Don’t over-mix the cream cheese mixture. Mix the cream cheese and eggs just until blended and smooth. Add half the powdered sugar in and combine and then repeat with the rest of the powdered sugar. Mix just until everything is combined. If you over mix the cream cheese it will cause the mixture to become very runny and it will not bake properly.
Serve at room temperature. If you’re preparing the cake the day before and letting it chill in the fridge overnight, pull it out and let sit for a hour at room temperature, then pour the caramel over top and serve.
Apple Gooey Butter Cake FAQs
Store leftovers in an airtight container in the fridge for up to three days.
Yes, I highly recommend using one because it makes getting the cake out so much easier as the sides are removable.
If you don’t have buttermilk on hand, you can easily make it but mixing 1/2 cup (120 ml) of whole milk with 1 1/2 tsp of fresh lemon juice or white vinegar.
I have been on my own gluten free journey lately and have found that most of my recipes turn out great GF- Hooray! There is a caveat though, I can only say the recipe will come out good with Bobs Red Mill 1 to 1 gluten free baking flour. This is not sponsored, but my true opinion. This is the only gluten free flour I use as it bakes most similarly to regular, all-purpose flour.
If you make this apple gooey butter cake, please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Apple Gooey Butter Cake
Ingredients
For the Brown Butter
- 1/2 cup (112 g) unsalted butter
For the Spiced Apples
- 2 cups (268 g) apples peeled and diced into ½ inch pieces, about 2 apples
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice
- 2 tbsp (28 g) brown sugar
For the Gooey Cream Cheese Layer
- 8 oz (226 g) cream cheese, at room temperature
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 1/2 cups (325 g) powdered sugar
For the Brown Butter Spice Cake
- 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground allspice
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- brown butter from above
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
For the Salted Carmel Sauce
- 1 cup (200 g) granulated white sugar
- 5 tbsp (70 g) unsalted butter, at room temperature
- 1/2 cup (120 ml) heavy cream, at room temperature
- 1/4 – 1/2 tsp sea salt, depending on your preference
- 1 tsp vanilla
Instructions
For the Brown Butter
- Add the butter to a pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned. The whole process should take about 5-6 minutes.1/2 cup (112 g) unsalted butter
- Remove the butter from the heat and transfer it to a large bowl. Pop it in the fridge and allow it to cool completely until it is solid but still malleable. It should be the same consistency as regular, softened butter.
For the Spiced Apples
- Add the chopped apples, cinnamon, nutmeg, allspice and brown sugar to a medium pan.2 cups (268 g) apples peeled and diced into ½ inch pieces, about 2 apples, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground allspice, 2 tbsp (28 g) brown sugar
- Cook over medium heat, stirring occasionally, for about 10 minutes, until the juices have thickened and the apples are slightly tender. Remove from the heat and let cool while working on the batter.
For the Gooey Cream Cheese Layer
- Add the cream cheese, egg and egg yolk to a large mixing bowl and mix on medium-high speed until smooth, 1-2 minutes.8 oz (226 g) cream cheese, at room temperature, 1 egg, at room temperature, 1 egg yolk, at room temperature
- Then sift in half of the powdered sugar. Mix on low then medium speed until all is combined. Add in the rest of the powdered sugar and repeat. Mix just until combined. Then set aside.2 1/2 cups (325 g) powdered sugar
For the Brown Butter Spice Cake
- Preheat the oven to 350 degrees F. Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
- In a small bowl, whisk together the all purpose flour, cinnamon, nutmeg, allspice, baking powder, baking soda and salt. Then set aside the dry ingredients.1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled , 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/8 tsp ground allspice, 3/4 tsp baking powder, 1/8 tsp baking soda, 1/4 tsp salt
- Once the brown butter has cooled, whip it with an electric mixer on high speed until pale and fluffy, about 1-2 minutes.brown butter from above
- Then add in the sugar and cream together on high speed until pale and fluffy, about 1-2 minutes.3/4 cup (150 g) granulated white sugar
- Then add in the egg, egg yolk and vanilla and mix on medium-high speed until smooth and pale in color, about 1-2 minutes. Scrape the sides of the bowl with a rubber spatula as needed.1 egg, at room temperature, 1 egg yolk, at room temperature, 2 tsp vanilla extract
- Add the flour mixture and the buttermilk to the wet ingredients a little at a time, mixing on low speed until all is combined and the batter is smooth.1/2 cup (120 ml) buttermilk, at room temperature
- Pour half the batter into the prepared baking pan and smooth it out with an offset spatula. Sprinkle the apples over the the cake batter. Then pour the remaining cake batter over the apples and smooth it out with an offset spatula. Then pour the cream cheese mixture over top and spread it evenly.
- Bake the cake for 40-45 minutes, or until the center is shiny, has a jiggle still, and the edges are a light golden brown color.
- Then let the cake cool in the pan on a wire rack for 45 minutes. Then transfer the cake to the fridge to cool for 2 hours.
For the Salted Caramel Sauce
- While the cake cools make the caramel sauce. Add the granulated white sugar to a large sauce pan and heat it over medium-low heat. As the sugar is heating it will crystalize and then eventually all melt down and turn golden in color. When most of the sugar has melted, but there are still a few crystalized clumps, turn the heat down to low so the melted sugar doesn't burn. (Melting all the sugar takes around 20 minutes.)1 cup (200 g) granulated white sugar
- Once all the sugar has melted and turned golden in color, add in the butter right away. Stir quickly until the butter is incorporated.5 tbsp (70 g) unsalted butter, at room temperature
- Then add in the heavy cream and stir quickly again to incorporate everything together. (At this point, if you see the butter and cream start to separate from the sugar, turn the heat up to medium low and stir vigorously to combine everything together. This can happen if your butter and cream aren't room temperature.)1/2 cup (120 ml) heavy cream, at room temperature
- Lastly, add in the sea salt and vanilla and stir to combine.1/4 – 1/2 tsp sea salt, depending on your preference, 1 tsp vanilla
- Let the caramel simmer on low for 3-4 minutes, then remove it from the heat and allow to cool completely before using.
Assembling the Cake
- Once the cake has cooled, use a butter knife to loosen the edges of the cake from the sides of the pan. Then remove it from the springform pan and transfer it to a serving plate.
- Pour the caramel sauce over the top and spread it evenly with an offset spatula. Then serve!(The cake is best served at room temperature, so if you're preparing the cake the day before and letting it chill in the fridge overnight, pull it out and let sit for a hour at room temperature, then pour the caramel over top and serve.)
Is there anything else I can use instead of the cream cheese? I don’t like cheese
I made it yesterday and it’s so decadent! I loved it! It’s hard to stop eating it! The only thing I changed is that I reduced the sugar content of the cream cheese layer to 3/4 of a cup (I used granulated sugar). It’s now on my top 5 cake recipes list! Thanks for sharing it!
Delicious, whole family loved this so much!
I’m making the cake today to serve tomorrow. Can I still make the caramel sauce today, refrigerate it until an hour or so before serving tomorrow and then top the cake tomorrow?
Would it be possible to do a baked custard layer instead of the cheesecake layer?
Although this was tasty, it was 11/10 sweet which is just not my preference. I probably would make half the caramel and leave out some icing sugar in the cream cheese mixture. Just so I can actually taste the apple cake.
I thought so, too. I made it as stated the first time and it was very sweet, although several people who also tried it said it was not. I’m making it again tonight and I took your advice and reduced not only the amount of powdered sugar in the cream cheese layer but in the cake as well. We’ll see how it turns out. Fingers crossed!
Made this cake yesterday and it turned out pretty good! The cake was beautifully moist and it worked really well with the cheese layer and caramel.
I put a little less than a cup of powdered sugar in the cream cheese instead of the 2+ cups. I could tell that the full amount of sugar there plus the caramel was going to be too sweet for me and it ended up being a good call.
The apples do end up getting a bit lost in this cake, so I’d tell anyone else making this to add more/use bigger pieces if you want them to shine. I also think it could use something crunchy to give it some texture, like nuts or a crust. There’s a similar recipe with pecans on this site that might be good to borrow from.
All in all this was fun to make and would definitely recommend!
Substituted for 1:1 gluten free flour and it was sooooo good and moist.
So good! Making a second time for thanksgiving
what can I use instead of cream cheese if I don’t have cream cheese in the gooey cream cheese layer
Merci
This cake was delicious!! As others have mentioned, it is very sweet! But sooooo delicious. My kids loved it, and my husband did as well. Very moist and rich. I love the cheesecake with the spiced cake and apples and caramel. Each element is decadent and adds some more textures and flavors. Will definitely make this cake again just as the recipe is written.
Step 10 says to add cream??? What cream? It’s not on the ingredients list either? ? I thought it was a typo and it was the buttermilk. Oh dear. I’m continuing the recipe but hopefully this ends well
She means cream together. I misunderstood initially as well but she’s saying add sugar and then cream together. Hope that helps! 😉
Can this be done in a 9inch square metal pan???
Hey! I made this and haven’t eaten or cut into it yet, but the top came out cracked and the cake layer rose to the top. Any idea what caused this?
This cake is to die for!! I made it on Christmas and it was a huge hit. Each layer is so good and together they’re incredible. It’s perfectly spiced, and the apples are there but not too overpowering. It’s perfect!
Delicious! Thanks for making this Nicki!
I made this for Thanksgiving last year! Love love love it. I always seem to have trouble with the caramel not staying in place lol. It ends up everywhere. The only thing I would do differently is add the caramel when serving to each slice! 10/10
Oh good fix! Thanks for sharing!