Caramel Apple Mousse Cake is layers of apple cake and creamy caramel mousse. This apple dessert is perfect for fall!
Last weekend my friend and her kids came to town. She tries to come here in the fall so we can visit our favorite apple orchard. Last year the weather was cold, and this year it was rainy.
Luckily we found a couple of hours in the afternoon, between rain showers, to visit, and yes we were wearing our mud boots! We got together Friday night for coffee and I brought the Caramel Apple Mousse Cake.
The cake is a spice cake with apples in it. I put it into 2 round cake pans. While they were baking, I made the caramel mousse filling and toasted the pecans. After allowing the cakes to cool, cut them in half (I actually waited until the next day).
The cake is really moist, and it split when I was trying to layer the cake. It doesn’t matter, though, because the layers are held together with the caramel mousse. Spread 1/4 of the caramel mousse on each of the four layers.
Spread caramel over the top layer of mousse and allow it to drip down the sides. Top the cake with toasted pecans.
Cut a big slice. The caramel mousse holds the layers together.
Enjoy the Caramel Apple Mousse Cake with a cup of coffee. There’s nothing like apple desserts in the fall!
More Apple Recipes
- Our easy Apple Crumble is filled with tart apples and a sweet apple crumble topping. It’s easy to make and even better than pie!
- You’ve got to try making caramel for apples! This recipe is so easy to make with only five ingredients!
- This four-ingredient Apple Cobbler is made with apple pie filling, cake mix, pumpkin pie spice, and butter!
- Our easy Apple Crisp recipe is delicious with vanilla ice cream on top!
Caramel Apple Mousse Cake
Ingredients
Apple Cake
- 13.25 ounce spice cake mix
- ¾ cup apple sauce
- ½ cup milk
- 4 eggs
- ⅓ cup vegetable oil
- 2 apples peeled and chopped
Caramel Mousse
- 8 ounce block cream cheese softened
- 1 cup powdered sugar
- 16 oz Cool Whip
- 1 cup caramel syrup
Toppings
- ½ cup caramel syrup
- ½ cup toasted pecans
Instructions
Apple Cake
- Preheat oven to 350˚F. Combine cake mix, apple sauce, milk, eggs, and oil.
- Stir in chopped apples.
- Divide batter between two greased, round cake pans.
- Bake at 350°F for 25-30 minutes.
Caramel Mousse
- In a large bowl, beat the cream cheese.
- Add the caramel syrup, and beat until smooth.
- Beat in powdered sugar.
- Fold in whipped topping.
Caramel Apple Mousse Cake
- Allow the cakes to cool before cutting them in half.
- Spread 1/4 of the caramel mousse on each of the four layers.
- Spread caramel syrup over the top layer of mousse and allow it to drip down the sides. Melt the caramel in the microwave beforehand, if needed.
- Top the cake with toasted pecans.
Diane says
This cake is by far the most complimented cake I’ve ever served. I made it twice with raves both times and one request for the recipe. Most were thinking it was a complicated make and bake. I found it incredibly easy and quite delicious. A keeper for sure!
Christina Tyner says
What do you think of making cupcakes out of this recipe?
Tonia says
I think that would be fantastic! You’ll just need to reduce the baking time.
Bobbie says
I want to thank you for this recipe. It was so delicious. And was easy to make.
Ida Maria Haigh says
This look really yummy, but in Australia we don’t have spice cake mix, or caramel dip or whipped topping – how do you make these??? Please let me have a full recipe.
Tonia says
Hello Ida Maria,
To make a spice cake mix, add 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, and 1/4 tsp ground allspice to one yellow (or white) cake mix.
For the caramel dip, use any store-bought caramel sauce or use my caramel syrup recipe found here: https://www.thegunnysack.com/ice-cream-topping-recipe-caramel-syrup/
For the whipped topping, use an equal amount of whipped cream.
Enjoy,
Tonia
Lisa says
We Europeans should be very thankful for alternative metric weights and measurements!
Lisa says
Made this cake and frosted the entire cake with mousse instead of leaving sides bare. Everyone absolutely loved it!! I’ll definitely make it again. It would be perfect for Thanksgiving too. Thanks!
Lisa says
Made this cake and frosted the entire cake with mousse instead of leaving sides bare. Everyone absolutely loved it!! I’ll definitely make it again. It would be perfect for Thanksgiving too. Thanks!
Lisa says
Made this cake and frosted the entire cake with mousse instead of leaving sides bare. Everyone absolutely loved it!! I’ll definitely make it again. It would be perfect for Thanksgiving too. Thanks!
Heidi says
I know this is old, but my family loved this! They especially loved the mousse instead of frosting idea. I want to make the mousse but a peanut butter version. I I sub peanut butter for caramel, I assume you’d up the sugar? By a cup? Thoughts?
Tonia says
Hi Heidi,
It’s a good one, isn’t it?!! When I made my Peanut Butter Pie this past summer, I used a similar recipe for the peanut butter mousse part of the recipe and did not increase the sugar. https://www.thegunnysack.com/peanut-butter-pie/ For that recipe I used:
8 oz cream cheese softened
1 cup creamy peanut butter
1 cup powdered sugar
1 tsp vanilla
4 cups cool whip
Since I wanted it to be pie filling, I used less cool whip but you should use the 16 oz of cool whip so that it is light and airy.
Best of luck!
~Tonia
Moni A says
Hi Tonia,
I would like to go the heavy whipping cream route. How much do you suggest I use (size bottle)?
Tonia says
Hi Moni,
For this recipe, you will need about 6 1/2 cups of whipped topping (Cool Whip) or whipped cream (prepared). To make 6 1/2 cups of whipped cream, you need 3 1/4 cups of heavy whipping cream. Since 1 pint of heavy whipping cream is only 2 cups, buy the quart size and only use 3 1/4 cups of it. Let me know if you need a whipped cream recipe. 🙂
Happy Baking,
Tonia Larson
Moni A says
Wow. Thanks. Looks like I’ll need to go get more whipping cream or do a mixture of homemade and ready made…
A whipping cream recipe wouldbe nice though!
Tonia says
Whipped Cream Recipe (makes 2 cups)
1 cup heavy whipping cream
2-3 tablespoons powdered sugar
1 teaspoon vanilla
Start by chilling the bowl and beaters.
Beat the heavy whipping cream until it starts to thicken.
Add the powdered sugar and vanilla.
Beat until soft peaks form.
Tonia says
I’m not sure how many cups of homemade whipped cream you want to use vs ready made but you can easily double or triple the whipped cream recipe. You’ll just need a bigger bowl. Best of luck! ~Tonia
Maddie says
Could you use sugared apples instead of pecans or no?
Tonia says
Hi Maddie!
Yes, you can top the cake with whatever you want. If by sugared apples, you mean something like apple pie filling, you might want to add it right before serving so that the liquid doesn’t soften the caramel mousse too much.
Happy Baking!
~Tonia
Amanda Sherrill says
I have made this so much I can do it by memory just about. Delicious, most requested. Won a contest at school with it. For those having trouble with Caramel use dip not ice cream topping. I’ve even made it just with two layers and no complaints from recipients. I use gala or honey crisp apples and only one good size.