If you’re a fan of warm, comforting desserts with that perfect mix of spice, gooey richness, and a touch of caramel magic, then I’ve got something for you. This Apple Gooey Butter Cake Recipe is one of those rare treats where every bite feels like a cozy hug for your taste buds. I absolutely love this cake because the spiced apples add a fresh pop of flavor while the gooey cream cheese layer keeps things irresistibly moist. Trust me, once you try this, it’ll become a go-to for whenever you crave a little sweet indulgence.
Why You’ll Love This Recipe
- Perfect Flavor Balance: The combination of brown butter, warm spices, and tender apples creates layers of deliciousness in every bite.
- Gooey, Creamy Texture: Thanks to the cream cheese layer, the cake stays moist and butter-rich—no dry cake here!
- Showstopper Presentation: The salted caramel drizzle on top makes this simple cake look and taste extra special.
- Family Favorite: I’ve made this for gatherings and my family can’t get enough, making it the perfect recipe to impress your guests or treat yourself.
Ingredients You’ll Need
This recipe brings together some classic ingredients, but each plays an important role—from the nutty richness of brown butter to the warm spices that give it that comforting vibe. One tip: use fresh apples with good firmness like Honeycrisp or Granny Smith for the best texture.
- Unsalted Butter: For browning—this adds a deep, nutty flavor that’s key to the cake’s richness.
- Apples: Peeled and diced, their natural sweetness pairs perfectly with spices and brown sugar.
- Ground Cinnamon, Nutmeg, Allspice: These warm spices give the cake that classic fall flavor punch.
- Brown Sugar: Adds depth and caramel notes to the cooked apples.
- Cream Cheese: Softened at room temperature, it creates the irresistible gooey layer.
- Eggs and Egg Yolk: They bind and enrich the cake and cream cheese filling.
- Powdered Sugar: Smooth sweetness for the cream cheese layer.
- All-Purpose Flour: Provides structure—spoon and level your flour for accuracy!
- Baking Powder and Baking Soda: Leavening agents for the perfect rise.
- Salt: Enhances all the sweet flavors, balancing the cake nicely.
- Granulated Sugar: Sweetens and tenderizes the cake batter.
- Vanilla Extract: Adds warmth and depth of flavor.
- Buttermilk: Gives a tender crumb and slight tang that complements the apples.
- Heavy Cream: For making the luscious salted caramel sauce.
- Sea Salt: To finish the caramel with a perfect salty-sweet note.
Variations
I love keeping this Apple Gooey Butter Cake Recipe classic, but I’ve played around with a few tweaks here and there to make it your own. Feel free to swap the apples for pears in fall, or add a handful of chopped nuts in the batter for crunch. Don’t hesitate to experiment!
- Nutty Upgrade: Adding toasted pecans or walnuts to the apple layer gives an extra crunch and nutty depth that my family goes crazy for.
- Spice It Up: If you like a little heat, add a pinch of ground ginger or cloves to the spice blend for a warm spicy kick.
- Gluten-Free Version: I’ve successfully swapped the flour with a gluten-free all-purpose blend; just make sure it includes xanthan gum for structure.
- Dairy-Free Option: Replace butter with dairy-free margarine and cream cheese with a plant-based alternative. The coaxing of flavors is still lovely.
How to Make Apple Gooey Butter Cake Recipe
Step 1: Brown the Butter for a Rich Base
Start by melting the butter over medium heat in a pot. Keep an eye on it—it’ll foam and then begin to brown, releasing that intoxicating nutty aroma. This takes about 5-6 minutes. The trick is not to walk away; swirl the pot gently so it browns evenly without burning. Once browned, pour it into a bowl and chill it until solid but still soft like regular butter. This step transforms your cake into something next-level.
Step 2: Cook the Spiced Apples Until Tender
Toss the diced apples, cinnamon, nutmeg, allspice, and brown sugar into a pan. Over medium heat, cook for about 10 minutes, stirring occasionally, until the juices thicken and the apples soften slightly. This step concentrates their flavor perfectly, so resist the urge to rush! Let them cool while you prep the rest.
Step 3: Whip Up the Gooey Cream Cheese Layer
In a large bowl, beat room-temperature cream cheese with the egg and egg yolk until smooth and creamy. Gradually sift in the powdered sugar in two stages, mixing gently after each addition until fully blended. This layer is what gives the cake its irresistible gooey, rich softness—don’t skip on bringing the cream cheese to room temp to avoid lumps.
Step 4: Prepare the Brown Butter Spice Cake Batter
Preheat your oven to 350°F (175°C) and prep a 9-inch springform pan with greasing and parchment on the bottom. Whisk together the dry ingredients: flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Then, whip the cooled brown butter until pale and fluffy—this takes about 1-2 minutes on high speed. Follow up by adding sugar, keeping the mixture light and airy. Next, beat in the egg, egg yolk, and vanilla extract. Finally, alternate adding the dry mix and the buttermilk, mixing gently on low until smooth. This gentle folding keeps the batter tender and ensures a great crumb.
Step 5: Layer and Bake Your Apple Gooey Butter Cake
Pour half of the cake batter into the pan and smooth it out. Spoon the spiced apples evenly over the batter, then carefully pour the remaining batter on top, smoothing again. Finally, spread the cream cheese layer over the top for that signature gooey finish. Bake for 40-45 minutes; the center should still jiggle slightly and look shiny when it’s done. Let it cool in the pan for 45 minutes before chilling for 2 hours in the fridge to set the layers perfectly.
Step 6: Make the Salted Caramel Sauce
This caramel takes a little patience but is completely worth it. Heat sugar in a pan over medium-low heat. It will first crystallize, then melt, and turn a rich golden color. Once mostly melted, add butter and mix quickly. Stir in heavy cream and keep combining until smooth and homogenous—turn the heat up slightly if you see separation. Finally, add sea salt and vanilla to taste, simmer 3-4 minutes, then let cool completely before drizzling on your cake.
Step 7: Assemble and Serve
After the cake has chilled, gently loosen it from the springform pan edges and transfer it to your serving plate. Pour the cooled salted caramel over the top and spread evenly with a spatula. This finishing touch elevates the cake to absolute dessert royalty. I like to bring it to room temperature before serving so the layers are creamy and the caramel luscious.
Pro Tips for Making Apple Gooey Butter Cake Recipe
- Brown Butter Patience: Keep the heat moderate and stir gently to avoid burning your butter; the nutty aroma signals it’s ready.
- Room Temperature Ingredients: Eggs and cream cheese being at room temp make mixing smooth and prevent lumps.
- Don’t Overbake: The center should be slightly jiggly and shiny; this keeps the gooey texture intact.
- Caramel Control: Use room temp butter and cream to prevent your caramel from splitting—stir vigorously if separation starts.
How to Serve Apple Gooey Butter Cake Recipe
Garnishes
I usually keep it simple and let the salted caramel be the star, but a light dusting of powdered sugar or a sprinkle of toasted pecans adds a pretty finish and an extra crunch that I find irresistible. Sometimes, a little dollop of whipped cream on the side works beautifully too.
Side Dishes
This cake stands tall on its own, but I do like serving it alongside a scoop of vanilla ice cream for contrast or a warm cup of spiced chai tea to echo those cozy apple and spice notes. They elevate the experience without complicating the flavors.
Creative Ways to Present
For special occasions, I’ve tried layering this cake in a trifle bowl with extra caramel drizzle and chopped apples between layers, turning it into a show-stopping dessert centerpiece. You can also slice it into smaller squares and serve on pretty dessert plates with a cinnamon stick garnish for a festive touch.
Make Ahead and Storage
Storing Leftovers
After baking, I keep leftovers covered tightly in the fridge. The cake holds up well for 4-5 days, and the flavors even deepen a bit. Just remember to bring it to room temperature before serving—it’s worth the wait for that soft, gooey texture to shine through again.
Freezing
I’ve frozen slices wrapped individually in plastic wrap and then foil without issue. When ready to eat, I thaw them overnight in the fridge and let them sit at room temp for a bit before serving. The texture stays surprisingly fresh, making this a great dessert to prep ahead for busy weeks or holidays.
Reheating
To reheat, I pop a slice in the microwave for about 20-30 seconds. This softens the cream cheese layer perfectly and revives the cake’s gooey goodness. If you want a slightly crisp top, a quick 2-minute broil in the oven works wonders—just watch closely so it doesn’t brown too much.
FAQs
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Can I use different types of apples in the Apple Gooey Butter Cake Recipe?
Absolutely! I recommend firmer apples like Granny Smith for tartness or Honeycrisp for a sweeter bite. Just make sure the apples hold their shape when cooked, so they don’t turn mushy in the cake.
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What does brown butter do in this recipe?
Brown butter lends a rich, nutty flavor that elevates the cake’s depth dramatically. It also adds moisture and complexity, making this dessert so much more interesting than regular butter would.
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Can I make the salted caramel sauce ahead of time?
Yes, the caramel sauce can be made a day or two in advance. Just store it in an airtight container in the fridge and warm gently before drizzling to bring it back to a pourable consistency.
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Why is my cream cheese layer not smooth?
Make sure your cream cheese is fully softened at room temperature before mixing. Overmixing or using cold cream cheese can cause lumps. Sifting in powdered sugar gradually also helps achieve a silky texture.
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How do I know when the cake is done baking?
The edges should turn a light golden brown, and the center will look shiny with a slight jiggle when you gently shake the pan—this means it’s perfectly gooey inside without overbaking.
Final Thoughts
This Apple Gooey Butter Cake Recipe holds a special place in my heart because it’s one of those desserts everyone raves about every single time. Its cozy warmth, the gooey cream cheese layer, and that luxurious caramel drizzle combine to create something truly memorable. If you’re looking for a dessert that feels like a big, flavorful hug, I can’t recommend giving this a try enough. I promise your family and friends will be asking for it again and again—just like mine do!
Print
Apple Gooey Butter Cake Recipe
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 4 hours 21 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Apple Gooey Butter Cake is a luscious dessert combining a spiced brown butter cake layered with tender cinnamon-spiced apples and a creamy, sweet cream cheese layer. Finished with a homemade salted caramel sauce, this cake offers a perfect balance of spice, sweetness, and gooey texture that melts in your mouth. Ideal for cozy fall gatherings or any time you’re craving a rich, comforting treat.
Ingredients
Brown Butter
- 1/2 cup (112 g) unsalted butter
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
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
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
- 2 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
Salted Caramel 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 (to taste)
- 1 tsp vanilla extract
Instructions
- Brown the Butter: In a pot over medium heat, melt the butter and allow it to simmer. Continue cooking until the butter becomes foamy, releases a nutty aroma, and turns a golden brown, about 5-6 minutes. Remove from heat and transfer to a large bowl. Chill in the fridge until solid but soft, similar to softened butter.
- Prepare Spiced Apples: In a medium pan, combine diced apples with cinnamon, nutmeg, allspice, and brown sugar. Cook over medium heat, stirring occasionally, for approximately 10 minutes until the apples soften slightly and the juices thicken. Remove from heat and let cool.
- Make Gooey Cream Cheese Layer: Beat the cream cheese, egg, and egg yolk in a large bowl on medium-high speed until smooth, about 1-2 minutes. Sift in half of the powdered sugar and mix on low then medium speed until combined. Add the remaining powdered sugar and mix just until combined. Set aside.
- Prepare Dry Ingredients for Cake: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a small bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
- Mix Brown Butter Cake Batter: Using an electric mixer, whip the cooled brown butter on high speed until pale and fluffy (1-2 minutes). Add the granulated sugar and continue mixing on high until mixture is light and fluffy. Incorporate the egg, egg yolk, and vanilla extract, mixing on medium-high until smooth and pale, scraping down sides as needed.
- Add Dry Ingredients and Buttermilk: Gradually add the flour mixture alternately with the buttermilk to the wet ingredients, mixing on low until smooth and fully combined.
- Assemble Cake Layers: Pour half of the batter into the prepared pan and smooth the surface. Sprinkle the spiced apples evenly over the batter. Pour the remaining cake batter over the apples and smooth. Finally, spread the cream cheese mixture evenly over the top.
- Bake: Bake for 40-45 minutes, or until the center is shiny and jiggles slightly while the edges turn light golden brown.
- Cool Cake: Let the cake cool in the pan on a wire rack for 45 minutes. Then refrigerate for at least 2 hours to set.
- Make Salted Caramel Sauce: In a large saucepan over medium-low heat, melt the granulated sugar. As it melts and turns golden (about 20 minutes), reduce heat if crystals remain to prevent burning. Once fully melted, quickly stir in the butter until combined, then add the heavy cream and stir vigorously. If separation occurs, increase heat slightly and stir vigorously until smooth. Stir in sea salt and vanilla extract. Simmer on low for 3-4 minutes, then remove from heat and cool completely.
- Serve: Remove the cake from the springform pan by loosening the edges with a butter knife. Transfer to a serving plate. Pour the cooled caramel sauce over the top and spread evenly. For best flavor, serve the cake at room temperature. If chilled overnight, allow at least 1 hour to soften before serving.
Notes
- The brown butter must be cooled to softened but solid consistency before mixing to achieve a fluffy cake batter.
- Use room temperature ingredients, especially eggs, cream cheese, and buttermilk, to ensure smooth mixing and optimal texture.
- Spiced apples can be adjusted for sweetness and spice levels based on preference.
- Baking time can vary; check for a shiny, slightly jiggly center to ensure the gooey texture is preserved.
- Salted caramel sauce can be stored in the refrigerator for up to one week and reheated gently before use.
- Letting the cake rest and chill improves sliceability and flavor melding.
- If buttermilk isn’t available, substitute with regular milk mixed with 1 tbsp lemon juice or vinegar, let sit 5 minutes.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg
