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5 from 1 vote

Toffee Caramel Apple Cake

Author Crystal


  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 small granny smith apples chopped
  • 1 cup toffee bits plus more for topping
  • For the caramel topping
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 4 tbsp butter
  • 1/4 cup evaporated milk
  • 1 tsp vanilla extract


  • Grease 13x9 pan with cooking spray, set aside and do not preheat oven.
  • Chop apples into small chunks, this will create about 2 1/2 cups of apples; set aside.
  • In a large bowl or stand mixer, beat sugar, eggs, vanilla extract and oil until smooth.
  • In a separate bowl sift flour, salt, and baking soda together.
  • Slowly mix flour mixture into egg mixture until well combined.
  • Add half of the chopped apples and toffee bits into batter and stir, then add the remaining apples and toffee bits. Gently stir until apples are evenly mixed in.
  • Spread batter into prepared pan and place in cool oven. Bake for 50 to 55 minutes in a 325 degree oven; allow pan to cool.
  • For the caramel topping:
  • In a small saucepan heat sugars, butter, and evaporated milk until boiling. Stir constantly for 2-3 minutes until sauce thickens. Stir in vanilla.
  • Pour caramel topping over cake, allow the caramel to slightly cool for a minute or two then top with toffee bits.