Our esteemed contributor, Tessa Huff, a renowned cake designer and author, returns with an exquisite new cake recipe, perfectly encapsulating the essence of the fall season.

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Indulge in Autumn: The Ultimate Apple Spice Cake with Dulce de Leche Frosting

As the vibrant hues of summer begin to softly fade, giving way to cooler breezes and earlier sunsets, there’s an undeniable shift in the atmosphere. From my kitchen window, I can sense the subtle transformation, a gentle nudge towards the cozy comfort of autumn. While the bustling city might quieten slightly, and the need for a warm scarf becomes a welcome accessory, this transition ushers in my absolute favorite time for baking: fall.

There’s something inherently magical about autumn flavors. The rich aromas of cinnamon, nutmeg, and ginger wafting from the oven, combined with the wholesome sweetness of apples and pumpkin, create an unparalleled sense of warmth and nostalgia. It’s a time when menus naturally gravitate towards seasonal produce, celebrating the abundance of local goods. Even if boot weather hasn’t quite arrived, our culinary inclinations already turn towards stockpiling recipes featuring crisp apples, sweet pumpkin, warming spices, and even the promise of gingerbread.

To enrich your seasonal baking repertoire this year, we are thrilled to present an absolute showstopper: this incredible Apple Spice Cake with Dulce De Leche Frosting. This recipe is designed not just to satisfy your sweet tooth, but to truly embrace and elevate the comforting spirit of autumn.

The Irresistible Allure of Fall’s Favorite Flavors

Imagine the delightful scent of baked apples filling your home – it’s an aroma that instantly conjures images of vibrant changing leaves, exciting football games, leisurely pumpkin patch visits, and crisp autumn mornings. While not everyone might have the opportunity for a fun apple-picking outing, experiencing these comforting scents and tastes is universally appealing. This particular cake brings those cherished sensations directly to your table, featuring moist layers of apple-infused cake generously nestled between billows of creamy, luxurious Dulce de Leche buttercream. Each bite is a journey through the very best of fall.

Why Apples are Key to the Perfect Fall Cake

The beauty of using fresh apples in this cake extends beyond just their flavor. They are the secret to its incredible moistness, ensuring every slice remains tender and delicious for days. The natural sugars and pectin in apples break down during baking, creating a soft, almost custardy texture within the cake layers. Paired with a generous hint of cinnamon, this cake develops a complex and inviting flavor profile that is both familiar and exciting. For best results, consider using baking apples like Honeycrisp, Fuji, or Granny Smith (if you prefer a touch of tartness) to ensure they hold their structure and contribute to that coveted moist crumb.

Understanding Dulce de Leche: The Ultimate Caramel Indulgence

But what truly elevates this dessert is the extraordinary Dulce de Leche frosting. For those unfamiliar, Dulce de Leche is a beloved confection, essentially a type of sweetened, cooked milk. Its transformation through slow cooking yields a deeply caramelized, incredibly rich, and velvety smooth cream that resembles the most exquisite caramel you will ever taste. It’s far more nuanced and creamy than traditional caramel, offering a depth of flavor that perfectly complements the spiced apple cake layers. Its buttery, almost milky sweetness creates an incredible contrast with the fragrant spices of the cake.

In this recipe, I’ve incorporated a high-quality pre-made Dulce de Leche into a Swiss meringue buttercream. The choice of Swiss meringue buttercream is deliberate and adds to the cake’s sophistication. Unlike traditional American buttercreams which can sometimes be overly sweet, Swiss meringue buttercream is known for its light, silky texture and balanced sweetness. This ensures that the Dulce de Leche’s rich caramel notes can truly shine without being overpowered by excessive sugar. The resulting frosting is smooth, stable, and utterly decadent – a true “hello caramel apple cake!” moment.

To put the finishing touches on this autumn masterpiece, you have the option to generously ice the entire cake with the same luscious Dulce de Leche buttercream used for the filling, or you could opt for a classic vanilla Swiss meringue buttercream for a slightly different flavor profile. The cake in these images is elegantly crowned with delicate caramel-dipped hazelnuts, adding not only extra height and visual flair but also a delightful crunch and an additional layer of caramelized goodness that perfectly mirrors the frosting.

Your Guide to Baking Perfection: The Apple Spice Cake Recipe

Ready to embark on your autumn baking adventure? Follow these detailed steps to create a truly unforgettable Apple Spice Cake with Dulce de Leche Frosting. This recipe breaks down into three main components: the incredibly moist apple spice cake, the luxurious Dulce de Leche Swiss meringue buttercream, and the stunning caramel-dipped hazelnuts for garnish. Each step is designed for clarity and success, even for those new to more intricate baking techniques.

APPLE SPICE CAKE

a recipe by Tessa Huff

Ingredients for the Cake:

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

1 tablespoon pure vanilla extract

3 cups all-purpose flour, sifted

1 tablespoon baking soda

1 teaspoon ground cinnamon (consider adding a pinch of nutmeg or allspice for extra depth)

1/2 teaspoon salt

1 cup whole milk

3 medium baking apples (e.g., Honeycrisp, Fuji, Gala), peeled, cored, and finely chopped

Instructions for the Cake:

Preheat your oven to 350 degrees Fahrenheit (175°C). Prepare your chosen baking pans (e.g., three 8-inch round pans) by greasing and flouring them, or lining with parchment paper circles. Set aside.
In a medium bowl, sift together the all-purpose flour, baking soda, ground cinnamon, and salt. Whisk briefly to ensure all dry ingredients are well combined. Set this dry mixture aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, place the softened unsalted butter. Beat on medium-high speed until light and creamy, about 2-3 minutes.
Gradually add the granulated sugar to the creamed butter, mixing on medium speed until the mixture becomes very light, fluffy, and pale in color. This process of creaming butter and sugar properly is crucial for a tender cake.
With the mixer on medium-low speed, add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Follow with the vanilla extract, mixing until just combined.
Turn the mixer off and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are fully incorporated.
Starting and ending with the flour mixture, gradually alternate by adding the dry ingredients and the milk to the wet mixture. With the mixer on low speed, add about one-third of the flour mixture, mix until just combined, then half of the milk, mix until just combined, another third of the flour, the remaining milk, and finally the last third of the flour. Be careful not to overmix; mix only until the streaks of flour disappear.
Gently fold in the finely chopped apples with the rubber spatula, distributing them evenly throughout the batter.
Divide the batter evenly among your prepared baking pans. Bake until the cakes are golden brown and a wooden skewer or toothpick inserted into the center comes out clean. For three 8-inch pans, this will typically take about 22-25 minutes. Adjust baking time based on your oven and pan size.
Allow the cakes to cool in their pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure cakes are entirely cool before frosting.

DULCE DE LECHE SWISS MERINGUE BUTTERCREAM

Ingredients for the Buttercream:

6 large egg whites

2 cups granulated sugar

6 sticks (1 1/2 pounds or 680g) unsalted butter, softened but still cool, cut into tablespoon-sized pieces

Pinch of salt (optional, but enhances flavor)

1/2 cup high-quality Dulce de Leche caramel sauce (pre-made or homemade)

Instructions for the Buttercream:

Combine the egg whites and granulated sugar in the clean, dry bowl of an electric mixer (preferably stainless steel). Whisk them together slightly by hand to combine.
Set the mixing bowl over a medium saucepan filled with about an inch or two of simmering water, creating a double boiler. Ensure the bottom of the mixing bowl does not touch the water.
Heat the egg white and sugar mixture over medium-high heat, whisking constantly. Continue heating until the mixture is hot to the touch (ideally reaching 155-165 degrees Fahrenheit or 68-74°C). This process pasteurizes the egg whites and dissolves the sugar, preventing a grainy buttercream.
Once hot, carefully remove the mixing bowl from the heat and transfer it to your stand mixer fitted with the whisk attachment.
Beat the egg white mixture on high speed until it cools down completely and forms a very thick, glossy meringue. The bowl of the mixer should feel cool to the touch (this can take 10-15 minutes, depending on your mixer).
Once the meringue is cool and stiff, switch to the paddle attachment (if desired, or continue with whisk). With the mixer on medium-low speed, gradually add the softened butter, one piece at a time. Continue mixing until the buttercream comes together. It may look curdled or soupy initially, but keep mixing; it will emulsify and become smooth and fluffy.
Add the pinch of salt (if using) and the Dulce de Leche caramel sauce.
Increase the mixer speed back to medium-high and beat until the buttercream is light, fluffy, and perfectly smooth. Scrape down the bowl as needed.

CARAMEL DIPPED HAZELNUTS (Optional Garnish)

Ingredients for the Garnish:

1/4 cup water

1 cup granulated sugar

8-12 whole hazelnuts, toasted and skinned (optional: insert toothpicks into each hazelnut for easier dipping)

Instructions for Caramel Dipped Hazelnuts:

In a clean, medium, heavy-bottomed saucepan, combine the water and granulated sugar. Heat over high heat without stirring initially.
Once the sugar begins to dissolve, gently stir with a heat-proof rubber spatula or wooden spoon until the sugar is fully dissolved and the mixture is clear.
Cease stirring and continue to cook the sugar syrup over high heat. Swirl the pan occasionally to ensure even cooking. If you’ve inserted toothpicks into the hazelnuts, have them ready.
Cook the sugar until it reaches a beautiful medium amber color. Swirl the pan gently once more to ensure uniform color. This requires close attention, as caramel can burn quickly.
Once the desired amber color is achieved, immediately remove the saucepan from the heat and carefully place its bottom into a shallow ice bath for about 5 minutes. This stops the cooking process and prevents it from burning, also slightly cooling it for better dipping consistency. Remove from the ice bath after 5 minutes.
Meanwhile, prepare your workspace by laying down parchment paper or newspaper on the floor directly beneath your kitchen counter or a designated edge. This will catch any long caramel drips.
After an additional 5 minutes or so, test the caramel consistency with a practice hazelnut (if you have an extra). Dip it into the caramel and pull it straight up. If the caramel is too runny, a continuous, thin stream will flow from the nut. If it’s too thick, it won’t drip elegantly. You’re looking for a consistency where the caramel drips slightly and very slowly, forming a delicate thread.
Once the caramel reaches the correct temperature and consistency, working quickly but carefully (hot caramel is extremely hot!), dip the remaining hazelnuts. Hold the dipped nut over the counter edge, allowing gravity to pull the sugar into elegant threads onto the parchment paper below. If it’s cool enough to handle safely, you may gently guide the sugar threads with your fingertips for desired shape.
Allow the dipped hazelnuts to dry completely until the caramel is set and crisp (typically 5-10 minutes).
Just before serving, carefully remove the toothpicks from the hazelnuts and arrange them artfully on top of your frosted cake for a stunning presentation.

Baker’s Notes and Expert Tips

Caramel Consistency: If your caramel hardens too quickly during the dipping process, you may carefully re-heat it over very low heat on the stovetop. Watch it closely and stir gently to avoid burning the sugar. A burnt caramel is bitter and unusable.
Storing Caramel-Dipped Hazelnuts: These delicate garnishes are best made and used on the same day. Due to their hygroscopic nature, the caramel threads will not store well; they tend to absorb moisture from the air and may start to dissolve or become sticky after about an hour or so, especially in humid conditions. For optimal crispness and appearance, prepare them just before assembling and serving your cake.
Apple Variety: For the cake, choose firm, slightly tart baking apples like Honeycrisp, Gala, or Fuji for the best texture and flavor. Avoid apples that become too mushy when baked.
Room Temperature Ingredients: Ensure butter and eggs for the cake, and butter for the buttercream, are truly at room temperature. This allows for proper emulsification and a smooth, consistent batter and frosting.
Troubleshooting Swiss Meringue Buttercream: If your buttercream looks curdled, keep beating! It usually comes together. If it’s too soupy, the butter might be too warm; chill the bowl for 10-15 minutes and then continue beating. If it’s too stiff, the butter might be too cold; gently warm a small portion over a double boiler, then re-incorporate into the main batch while beating.

Elevating Your Autumn Celebrations

This Apple Spice Cake with Dulce de Leche Frosting isn’t just a dessert; it’s an experience, a celebration of the autumn season. Its intricate layers of moist spiced apple cake, swathed in rich, creamy Dulce de Leche buttercream, topped with elegant caramel-dipped hazelnuts, make it a perfect centerpiece for any fall gathering. Whether it’s a cozy family dinner, a festive Thanksgiving dessert, a Friendsgiving potluck, or just a quiet afternoon treat with a warm cup of coffee or spiced cider, this cake promises to impress and delight.

We encourage you to try this recipe, experiment with your favorite baking apples, and savor the process of bringing these incredible fall flavors to life in your own kitchen. Happy baking, and enjoy the magic of autumn!