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.
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.
YOU MAY ALSO LIKE:
No-Yeast Giant Apple Cinnamon Roll
German Apple Streusel Cake
Apple Upside Down Cake
Apple Pie
Stovetop Apple Upside Down Cake
10 Apple Recipes
Spiced Apple Pear Christmas Tart
Apple Doughnuts
Caramel Apple Cheesecake Bars
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Apple Pecan Caramel Mousse Cake
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
- 1½ 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
- 1½ 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
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.
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!
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.
I would love to make this for thanksgiving, what kind of apples do you recommend for the recipe?
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.
Would like to make this for next week and will probably need two. Do you think the cake can be made ahead and frozen so I’m not doing everything at once?
Yes definitely, it freezes well. Let me know if you try it out.
So yummy! Wound up making it the day before, so no need to freeze, but I appreciate that you answered my question. Especially loved the apple pecan crunch inside. Thought the mousse could have been creamier, so I’ll try less gelatin next time – because there will be a next time. Thanks for a great recipe!
So happy to hear that Jackie 🙂
I love making your recipes, especially your mousse cakes! Can your recipes for the cake be converted to making a dome mousse? Any suggestions or alterations to make them dome if possible?
Yes, any of my mousse cakes can be converted into a mousse dome. Now it depends on the size you want to make.I would make the cake and crunch layer and let them set in the fridge. Cut with a round cutter the cake. When making domes, you will first add the mousse into the silicone molds and add the cake and crunch layer on top, cake side up. Freeze until ready to serve.