There’s something truly magical about warm apples, sticky caramel, and soft cake. They remind me of chilly autumn evenings, fuzzy socks, and the scent of cinnamon floating through the house. If you’re anything like me, you probably grew up with the smell of apple pie baking in the oven, filling the kitchen with love. But today, I want to share something that takes that warm feeling and rolls it up into one dreamy dessert: Caramel Apple Pie Roll Cake.
It sounds fancy, but don’t worry—it’s easier than you think. This roll cake is soft, moist, filled with a spiced apple pie filling, and drizzled with golden caramel that slowly melts over the top. It’s the perfect mix of cozy and impressive. You can serve it at family dinners, bring it to a fall gathering, or just enjoy it on your own with a cup of tea or coffee. Every bite tastes like comfort.
Why You’ll Love This Caramel Apple Roll Cake
This cake is more than just a pretty dessert. It’s loaded with flavor and nostalgia. Here’s what makes it so special:
- It’s super soft and moist—like a sponge, but tastier.
- The apple pie filling tastes like homemade comfort.
- The caramel sauce adds a rich, sweet finish.
- It looks elegant, but it’s totally doable for beginners.
- You don’t need any special tools or ingredients.
- It’s perfect for holidays or anytime you want a little magic.
When I first made this roll cake, I was a little nervous. Rolling cakes can seem scary. But I promise, if you follow the steps, it’s easier than rolling up a towel. I even cracked mine a little the first time, and guess what? No one noticed because the caramel made everything look—and taste—perfect.
What You’ll Need to Make This Cozy Cake
Let’s talk ingredients. Most of them are probably already in your pantry. Nothing fancy here—just basic goodness coming together.
For the apple pie filling:
- 3 medium apples, peeled and diced (I love using Granny Smith or Honeycrisp)
- 2 tablespoons unsalted butter
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)
For the cake:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the caramel topping:
- ½ cup store-bought or homemade caramel sauce
- Optional: a little sea salt for a salted caramel twist
For dusting and decorating:
- Powdered sugar for dusting the towel
- Whipped cream for serving (totally optional—but amazing!)
If you want to go the extra mile, you can make your own caramel sauce. But honestly? Store-bought works beautifully and saves time.
How to Make Caramel Apple Pie Roll Cake
Ready to roll? Here’s the fun part! Just take it step by step. You’ve got this.
Step 1: Make the apple pie filling
- In a medium pan, melt the butter over medium heat.
- Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
- Cook the apples until they’re soft, about 6–8 minutes.
- Stir in the cornstarch-water mixture and let it simmer until thickened.
- Remove from heat and let it cool completely. (You can even do this part the day before!)
Step 2: Make the cake
- Preheat your oven to 350°F (175°C).
- Line a jelly roll pan (10×15-inch) with parchment paper and spray it lightly with nonstick spray.
- In a bowl, mix the flour, baking powder, salt, cinnamon, and nutmeg.
- In another large bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
- Add the vanilla and milk. Mix again.
- Slowly stir in the dry ingredients until just combined.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 10–12 minutes or until the top springs back when touched.
Step 3: Roll the cake (don’t worry—it’s not hard!)
- While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
- When the cake is done, immediately turn it out onto the towel.
- Carefully peel off the parchment paper.
- While it’s still warm, gently roll the cake up in the towel (starting from the short side).
- Let it cool completely while rolled up. This helps it hold its shape.
Step 4: Fill and roll again
- Once the cake has cooled, gently unroll it.
- Spread the apple pie filling evenly over the cake.
- Carefully roll it back up (without the towel this time!).
- Place the roll seam-side down on a serving tray.
Step 5: Add the caramel magic
- Warm your caramel sauce slightly if it’s too thick.
- Drizzle it generously over the top of the cake.
- If you like, sprinkle a little sea salt for that sweet-salty combo.
Step 6: Chill and serve
- Place the cake in the fridge for at least 30 minutes to help it firm up.
- When ready to serve, slice it gently with a sharp knife.
- Top each slice with a dollop of whipped cream if you’re feeling fancy.
Tips for Rolling Cakes Without Fear
I know, rolling cakes sounds like expert-level baking. But you’d be surprised how forgiving it actually is. Here’s what helps me every time:
- Roll the cake while it’s still warm. That’s when it’s most flexible.
- Use plenty of powdered sugar on the towel so it doesn’t stick.
- Don’t panic if it cracks a little—caramel covers everything!
- Let the cake cool completely before adding the filling.
- Chill it before slicing so you get nice, clean pieces.
The more you do it, the easier it gets. And once your friends and family try it? They’ll think you’re a pro.
Storage Tips
This cake stores really well. Here’s how I keep mine fresh:
- Fridge: Wrap leftovers tightly and keep in the fridge for up to 4 days.
- Freezer: Wrap slices individually in plastic wrap, then foil. Freeze for up to a month. Just thaw in the fridge before eating.
It actually tastes even better the next day because all the flavors come together.
Why This Cake Feels Like Home
Whenever I make this roll cake, it brings back memories of fall fairs, family dinners, and Sunday afternoons spent baking with my mom. The apples, the spices, the caramel—it all just feels like home. And now, I love passing that feeling on to my kids, my neighbors, and even my coworkers (who always ask if there’s any extra left over).
There’s something about taking a few simple ingredients and turning them into something beautiful. Something that makes people smile. That’s why I bake. And that’s why I keep coming back to this Caramel Apple Pie Roll Cake.
FAQ – You Asked, I Answered
Can I use canned apple pie filling?
Yes, absolutely! If you’re short on time, canned filling works great. Just chop the apples a bit so the filling spreads more easily.
Can I make it gluten-free?
You can try using a 1:1 gluten-free flour blend. Just check that your other ingredients (like the caramel sauce) are gluten-free too.
Can I make this ahead of time?
Yes! This cake actually gets better if it sits overnight in the fridge. Make it the day before your event.
What kind of apples work best?
I love using tart apples like Granny Smith mixed with sweeter ones like Honeycrisp or Gala. It gives a nice balance.
Can I double the recipe?
You can, but I recommend making two separate cakes instead of one giant one. Rolling a huge cake is trickier.
Caramel Apple Pie Roll Cake
Ingredients
- For the apple pie filling:
- 3 medium apples peeled and diced (Granny Smith or Honeycrisp work great)
- 2 tablespoons unsalted butter
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water to thicken
- For the cake:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- For the caramel topping:
- ½ cup store-bought or homemade caramel sauce
- Optional: a little sea salt for a salted caramel twist
- For dusting and decorating:
- Powdered sugar for dusting the towel
- Whipped cream for serving optional
Instructions
- Make the apple pie filling: In a medium pan, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook until apples are soft (6-8 minutes). Stir in cornstarch-water mixture and let it simmer until thickened. Remove from heat and allow to cool.
- Make the cake: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and spray with nonstick spray. In a bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. In another bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy (3-4 minutes). Add vanilla and milk, then mix. Gradually add the dry ingredients until just combined. Pour the batter into the pan and spread evenly. Bake for 10-12 minutes, until the top springs back when touched.
- Roll the cake: Lay a clean kitchen towel on your counter and dust generously with powdered sugar. Once the cake is done, turn it out onto the towel. Peel off the parchment paper and roll the cake while it’s still warm, starting from the short side. Let it cool completely while rolled up.
- Fill and roll again: Once the cake has cooled, unroll it gently. Spread the apple pie filling evenly over the cake. Carefully roll it back up (without the towel). Place the roll seam-side down on a serving tray.
- Add caramel: Warm the caramel sauce if needed and drizzle it generously over the cake. Optionally, sprinkle a little sea salt for a sweet-salty twist.
- Chill and serve: Refrigerate the cake for at least 30 minutes to firm up. When ready to serve, slice with a sharp knife and top with whipped cream if desired.
Notes
- You can use canned apple pie filling if you’re short on time, but fresh apples add a special touch.
- The cake is flexible when rolling while warm, so don’t worry if it cracks—just cover it with caramel!
- This cake stores well in the fridge for up to 4 days and can be frozen for up to a month (wrap slices individually in plastic wrap and foil before freezing). Let it thaw in the fridge before serving.
