Apple Pecan Caramel Mousse Cake

This Apple Pecan Caramel Mousse Cake is a delightful treat bursting with autumn flavors. At the base, there’s a soft and fragrant apple cinnamon cake. The cake is topped with, a rich salted caramel crunchy layer, generously mixed with tender apple bits and toasted pecans. This combo creates a wonderful mix of sweet and salty, making each bite a special delight. On top sits a creamy, silky salted caramel mousse, that melts in your mouth. 

The cake is decorated in the fall vibe with cinnamon-flavored whipped cream,  crunchy caramel pecan shards and blueberries. The caramel shards that are adding a satisfying crunch and a touch of elegance while the blueberries bring a burst of fruity freshness. To finish, a gentle sprinkle of cinnamon adds a fragrant, comforting touch. 

This cake is an irresistible dessert, a celebration of the richness of autumn, that brings joy to every bite. It is perfect for gatherings, celebrations or simply as a personal treat. Serve it with additional salted caramel sauce if desired.

How to make Apple Pecan Caramel Mousse Cake

The recipe for this incredible dessert is quick and each step is easy to prepare. Begin by preparing a delicious apple cake, then continue with an apple, pecan caramel crunchy layer and finish with a salted caramel mousse. 

apple pecan caramel mousse cake decorated in autumn spirit

How to make the apple cake

Start by preheating your oven to 350°F (180°C). Grease an 8-inch (20cm) pan with butter and line it with parchment paper for easy removal.

In a medium-sized bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Set this mixture aside for later.

In a larger bowl, add an egg, brown sugar, vanilla extract, and vegetable oil. Use  whisk or a hand mixer to mix them together until they are well combined. 

Gradually add the flour mixture to the wet ingredients. Toss in diced apples and stir until everything is thoroughly mixed.

Pour the batter into the prepared pan and smooth it out evenly.

Bake the cake in the preheated oven for 13-15 minutes. To check if it’s done, insert a toothpick into the cake – it should come out clean. Allow the cake to cool completely before inverting  it to a serving plate.

Prepare the caramel pecan apple crunchy layer

 Lower the oven temperature to 300°F (150°C). Spread pecans on a parchment paper-lined baking sheet and toast them in the oven for 15 minutes. Once cooled, chop the pecans into smaller pieces. Peel, core and cut an apple into small pieces. 

In a medium heavy-bottomed saucepan over medium-high heat, combine sugar and water. Allow it to cook without stirring until the sugar melts and turns into a rich caramel color. Add cream – it will bubble a bit. Toss in the apple pieces, butter, pecans, and salt. Stir constantly for about 2 minutes.

Spread this pecan apple caramel filling over the apple sponge cake, leaving a ½ inch (1cm) border and refrigerate while you move on to the next step.

Prepare the caramel mousse

Start by making the salted caramel sauce. Combine sugar and water in a medium heavy-bottomed saucepan over medium-high heat. Cook without stirring until the sugar transforms into a caramel color.

Pour in cream – it will bubble slightly. Cook for about 1 minute, stirring constantly until smooth. Remove from heat and add vanilla extract, butter and salt. Stir until it’s smooth and then transfer it into a bowl to cool.

Dissolve gelatin in cold water and let it swell for 5 to 10 minutes. Gently heat the gelatin until it dissolves and then mix it into the caramel sauce.

Whip the remaining 1 1/2 cups (360g) of whipping cream until soft peaks form. Add the caramel mixture and mix until well combined.

Assemble the cake

Place a cake ring around the cake and line it with an acetate sheet.

Pour the caramel mousse on top of the cake. Use an offset spatula to smooth out the top.

Cover the cake and refrigerate it for 4-6 hours or overnight to allow it to set.

Finally, decorate the cake with cinnamon whipped cream, blueberries, caramel pecan shards, and a sprinkle of cinnamon powder. 

Hope you will treat yourself and your loved ones with this Apple Pecan Caramel Mousse Cake, a delightful blend of flavors and textures. If you do, don’t forget to share the photos with me on Instagram. Enjoy!

Other apple desserts you may like to try

This Almond Apple Tart is one of the easiest apple tarts you can ever prepare, vert comforting and totally delightful. 

This Apple Walnut Caramel Cake is a mouthwatering rich dessert, full of flavor and texture. It consists of soft and moist apple cake layers topped with crunchy caramelized walnuts, filled with dulce de leche buttercream and topped with salted caramel sauce.

Tarte Tatin is a delightful classic French dessert perfect for cold autumn days. Apples are caramelized in a caramel sauce, topped with a buttery crust and baked until crispy. The tart is turned almost immediately upside down, showing the beautiful caramelized apples on top while some of the caramel sauce is dripping onto the serving platter.

This Caramel Apple Crisp Cheesecake is a dessert that captures the essence of fall in every bite. It combines a buttery cookie crust with a creamy caramel cheesecake layer, generously topped with spiced apples and a crispy crumble topping. As the finishing touch, a drizzle of salted caramel sauce takes this dessert to new heights of deliciousness.

apple pecan caramel mousse cake slice

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Apple Pecan Caramel Mousse Cake

Apple Pecan Caramel Mousse Cake

5 from 1 vote
This Apple Pecan Caramel Mousse Cake is a delightful treat bursting with autumn flavors. At the base, there's a soft and fragrant apple cinnamon cake. The cake is topped with, a rich salted caramel layer, generously mixed with tender apple bits and toasted pecans.
Servings 10 servings
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

Ingredients
  

Apple Cake

  • 1 egg
  • 1/3 cup (70g) brown sugar
  • 3 tbsp cup (42g) vegetable oil
  • 1 tsp (5g) vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/2 tsp (2g) baking powder
  • 1/4 tsp (1g) baking soda
  • 1/4 tsp (1g) salt
  • 3/4 tsp (2g) cinnamon
  • 1 medium apple (about 4 oz -110g) , peeled, diced

Pecan Apple Caramel Filling

  • 1/2 cup (100g) sugar
  • 1 tbsp (15ml) water
  • 2 tbsp (30g) whipping cream
  • 2/3 cup (70g) pecans , toasted, cut into smaller pieces
  • 1 tbsp (15g) butter
  • 1 medium apple (about 4 oz -110g) , peeled, diced
  • 1/2 tsp (3g) salt

For the Caramel Mousse

    For Salted Caramel Sauce

    • 1/3 cup (70g) sugar
    • 1 tbsp (15ml) water
    • tbsp (20g) butter , at room temperature
    • 1/3 cup (80g) whipping cream
    • 1/4 tsp (1g) salt
    • 1/2 tsp (3g) vanilla extract

    For Caramel Mousse

    • 2 tsp (7g) gelatin powder
    • 3 tbsp (45ml) cold water
    • cup (360g) whipping cream (35% fat) , chilled

    For Decoration

    • cinnamon whipped cream
    • caramel pecan shards
    • blueberries
    • cinnamon powder, for dusting

    Caramel Shards, for decoration, optional

    • 1/3 cup (35g) walnuts/pecans , toasted and chopped
    • 1/3 cup (70g) sugar
    • 1 tbsp (15ml) water

    Instructions
     

    Prepare the apple cake.

    • Preheat the oven to 350°F (180°C). Grease with butter an 8-inch (20cm) pan and line with parchment paper.
    • In a medium bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Set aside.
    • In a large bowl add the egg, brown sugar, vanilla extract and vegetable oil. Mix until well combined.
    • Incorporate the flour mixture. Add diced apple and mix to combine.
    • Pour batter into the prepared pan.
    • Bake for 13-15 minutes, until a toothpick inserted into the cake comes out clean. Let cool completely and transfer to a serving plate.

    Prepare the caramel apple pecan crunchy layer.

    • Low the oven temperature to 300°F (150°C).
    • Place the pecans into a parchment paper-lined baking sheet and let them toast for 15 minutes. When cool, cut the pecans into smaller pieces.
    • Peel, core and cut an apple into small pieces.
    • Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a dark caramel color.
    • Add the cream. It will bubble a little bit.
    • Add the apple, butter, pecans and salt and let cook for about 2 minutes stirring constantly with a wooden spoon or spatula.
    • Spread the pecan apple caramel filling over the apple sponge cake and refrigerate until you prepare the caramel mousse.

    Prepare the salted caramel sauce for the mousse.

    • Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a caramel color.
    • Add the cream. It will bubble a little bit.
    • Cook for about 1 minute constantly stirring with a wooden spoon until smooth.
    • Remove from heat and add vanilla extract, butter and salt. Stir well until smooth. Pour into a bowl and set aside to cool.

    Prepare the caramel mousse.

    • Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the caramel sauce.
    • Whip the remaining 1 1/2 cup (360g) whipping cream until soft peaks form. Add caramel mixture and mix until well combined.

    Assemble the cake.

    • Place a cake ring around the cake and line with an acetate sheet.
    • Pour the mousse on sides and top. Smooth the top using an offset spatula.
    • Cover and refrigerate for 4-6 hours or overnight.
    • Decorate the cake with cinnamon whipped cream, blueberries, caramel pecan shards, and dust with cinnamon powder.

    Prepare the caramel pecan shards, optional.

    • Spread chopped walnuts/pecans on a parchment paper-lined baking sheet. Place water and sugar into a small saucepan and cook over medium heat until sugar dissolves and gets a caramel-dark color.
    • Pour the caramel over the chopped nuts and let it set.
    • Break caramel into shards and decorate the cake.

    Video

    Nutrition

    Serving: 1 serving out of 10Calories: 398kcalCarbohydrates: 38gProtein: 3.7gFat: 27.2gSaturated Fat: 12.4gCholesterol: 76mgSodium: 268mgPotassium: 172mgFiber: 2.2gSugar: 29.3gCalcium: 59mgIron: 1mg
    Calories: 398kcal
    Course: Dessert
    Cuisine: American
    Keyword: apple, caramel, caramel mousse, pecan, salted caramel

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

    Join the Conversation

    1. Harley De Vaux III says:

      I completely enjoyed making your Apple Pecan Caramel Mousse Cake. Thank you for alloying me into your kitchen, a brilliant experience. I did have one slight problem with the cinnamon whipped cream decoration. After two days sitting in the refrigerator the cream became sort of weak. What would you think about mixing a bit of Ricotta into the wiped cream, to firm up the whipped cream decoration, or not!

      1. Ella - Home Cooking Adventure Author says:

        So glad you tried the recipe. For the whipped cream decoration you can also consider using either ricotta or cream cheese or Mascarpone with the whipped cream.

    2. I would love to make this for thanksgiving, what kind of apples do you recommend for the recipe?

      1. Ella - Home Cooking Adventure Author says:

        I think any apples are ok. I have used Royal Gala apples but you can also use Fuji or Granny Smith. Hope you will try it out.

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