We made this apple-thyme cake a while back and its been one of my favorite cakes of all time. I love the chunks of apples incorporated into the cake and I really love how the thyme sort of perfumes the cake, just ever so gently. Today we’re upgrading this cake with a simple and totally addicting salted caramel buttercream. Are people sick and tried of salted caramel? I’m not the biggest “sweets” person, but I don’t think I’ll ever tire of salted caramel or anything salted caramel related really. There’s really no reason for posting this cake today, except for that it’s fall…but do we ever really need a reason to eat cake? Especially one modeled after the caramel apple? I don’t think so. This cake is also something to keep in mind for this season, especially with Halloween, Thanksgiving, and the holidays coming up; it’s perfect for any of those occasions and will totally be a hit!
You can also garnish or not garnish this cake however you like. I just thought apple chips and toffee bits would be a fun topping for this guy, but feel free to explore your own creativity! Enjoy! xx, Jenny
Hungry for more?
Apple + Thyme Cake with a Salted Caramel Buttercream
- 1 recipe apple-thyme cake
salted caramel buttercream
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon water
- 5 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon sea salt flakes
- ½ cup plus 2 tablespoons unsalted butter, softened
- 2 cups sifted confectioners sugar
- crisp apple chips (dehydrated sliced apples)
- white chocolate crispy balls
- toffee bits
- For cake: Bake 1 recipe apple-thyme cake, but bake the cake in 2 (6 inch) cake pans. Allow cakes to cool completely before removing from the pans. Refrigerate cake rounds until ready to use.
- For salted caramel buttercream: Place both sugars and water into a saucepan and bring to a boil. Boil until sugars melt and become a light golden-amber color. Remove from heat and whisk in 5 tablespoons butter (be careful as mixture will begin to bubble up). Place the mixture back onto the stovetop and cook for an additional minute, while whisking. Remove from heat and slowly pour in cream (mixture will bubble up again). Place the sauce over the heat again and whisk in sea salt. Remove from heat and allow mixture to cool completely.
- In a large mixing bowl or with a stand mixer beat remaining butter until light and fluffy. Add confectioners sugar and continue to beat until no lumps remain.
- Slowly pour caramel sauce into the buttercream, while beating, until the caramel sauce has been fully incorporated and the buttercream is light and fluffy.
- To assemble: Spread a thin layer of buttercream over the top of one of the cake rounds and top with the other round inverted over the top. Spread a thin layer of frosting over the entire cake and refrigerate (this is your crumb coat)for about 1 hour. Spread another thin layer of frosting over the cake and decorate the top with any preferred garnishes. Slice and serve.
- *Makes 1 (6 inch) cake