Caramel Apple Cake Recipe


Caramel Apple Cake

This is a great recipe for Thanksgiving but I love it anytime during the fall season.  Caramel and autumn go perfect together.  Wait until you try a bite- it is simply divine!

The recipe is below –  but before we get to baking, stop by any of my shops over the Thanksgiving holiday for some early online Christmas shopping.


Christmas Gifts


Party Decorations


Craft Supplies


Paper Pinwheels

Browse all the new holiday decor and gift items available in my shops –  I am adding more new items every day!


Recipe for Thanksgiving Cake

Applesauce Ingredients:
3 Fuji apples, peeled, cored and quartered
3 Golden Delicious apples, peeled, cored and quartered
1/4 Boiled Apple cider
3/4 cups apple juice
2 tablespoons of brandy
3 tablespoons butter
2 tablespoons honey (I like clover honey)
1 tablespoon dark brown sugar
3/4 teaspoon ground cinnamon

How To Make The Applesauce:  
In a medium saucepan, combine all ingredients, and stir to combine. Cover the saucepan, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher to your desired consistency. Chill sauce to room temperature before adding to cake batter (see recipe below).

Apple Cake Ingredients:
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons baking powder
1 teaspoon salt
1 teaspoons cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 cups (3 sticks) unsalted butter, cut into 1-inch cubes, at room temperature
2 1/2 cups sugar
2 large eggs
4 cups homemade applesauce (see recipe above) or store-bought unsweetened applesauce

How To Make The Apple Cake:
Preheat the oven to 325-degrees. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.

Sift the flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves together into a large bowl. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy, about 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat until combined.

Add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.

Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. Transfer the pans to a wire rack and cool for 20 minutes. Turn the cakes out onto the rack, remove the parchment, and let cool completely.

Caramel Sauce Ingredients:
(Yield: about 2 cups)

1 1/2 cups sugar
1/4 cup corn syrup
1/2 cup (1 stick) of butter, softened, cut into 1/2-inch cubes
1 ½ cups heavy cream

How To Make The Caramel Sauce: 
In a medium saucepan with high sides, combine the sugar and corn syrup with 1/2 cup water. Stir the mixture gently so you don’t slosh any of it up the sides of the pan. Turn the heat to medium-high and continue stirring until the sugar dissolves. Increase heat to high, stop stirring, and allow the mixture to boil. Once it begins to turn a rich caramel color (if you don’t want to eyeball it, take the caramel to 300 degrees F on a candy thermometer), remove it from the heat, add the butter and cream, and stir until combined.

You can save the caramel sauce, tightly covered, in the refrigerator for up to 1 week. Let it come to room temperature before using it on cakes, ice creams, or quick breads.

If you want a warm topping, heat the caramel sauce in short bursts in the microwave or in the top of a double boiler.

Caramel Buttercream Ingredients:
1½ cups sugar
1⁄3 cup all-purpose flour
1 1/2 cups whole milk
1⁄3 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
1⁄3 cup plus 2 tablespoons Classic Caramel Sauce (see recipe above), at room temperature 

How To Make The Buttercream: 

In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.

Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.

Add 1⁄3 cup of the caramel and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Assemble The Cake:
Place one of the cake layers on the cake base and level off the top. Put a thin layer of caramel sauce on the layers and then spread caramel buttercream on top. Next, add another layer of cake and level and frost as you did with the first layer. Trim the top of the last layer and then place it on top of the cake bottom side up. Spread a very thin layer of frosting over the entire cake (crumb coat) and place the cake on the fridge for 30 minutes. Remove the cake fro the fridge and use the remaining frosting to ice the top and sides.  Use the remaining caramel to drizzle over the top. Add chopped peanuts, if desired.


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Winter Recipes for Chicken

So you ate chicken twenty different ways this summer, most likely on the grill, and if you are like me you are just about ‘chickened’ out! Well, not so fast my lovelies.  Here are 21 more seriously wonderful recipes for cooking chicken breasts off the grill to get you through the winter!

2. Creamy Chicken, Quinoa, and Broccoli Casserole

Creamy Chicken, Quinoa, and Broccoli Casserole

So creamy and delicious, you’ll forget the broccoli and quinoa are there. Get the recipe here.

3. Baked Mozzarella Chicken Rolls

Crispy, breaded chicken stuffed with mozzarella, what’s not to like? Get the recipe here.

4. Perfect Baked Chicken Breasts

Perfect Baked Chicken Breasts

The secret to super-juicy baked chicken breasts is a soak in an easy brine, a brush of melted butter, and a delicious garlicky-paprika seasoning. Once you’ve mastered the method, you can change up the seasoning to your taste — a dusting of cumin and coriander would be delicious. Get the recipe here.

7. Cajun Chicken and Rice

Cajun Chicken and Rice

Cajun seasoning infuses the chicken with spicy heat. Get the recipe here.

9. Sticky Bourbon Chicken With Rice

Sticky Bourbon Chicken With Rice

The chicken marinates overnight in a bourbon–soy sauce combo. But! If you are short on time, you can toss it all together just before baking — it will still be ~saucy and delicious~. Get the recipe here.

10. Classic Chicken Piccata

Classic Chicken Piccata

Nom, nom, nom. This salty-tart caper–lemon sauce is addictive. Get the recipe here.

11. Creamy Broccoli, Chicken, and Bacon Fettucine

Fettucine? More like fettu-cheesy. Get the recipe here.

14. Green Goddess Chicken Sandwiches

Green Goddess Chicken Sandwiches

There’s avocado mashed into the herb-packed Green Goddess dressing. Get the recipe here.

16. Chicken and Sugar Snap Pea Stir-Fry

Chicken and Sugar Snap Pea Stir-Fry

Simple, quick, and delicious. YES! If you don’t have a wok, use your biggest nonstick skillet. Get the recipe here.

17. Chicken Fingers

Chicken Fingers

The breadcrumbs have Parmesan and oregano mixed in for insane flavor. Get the recipe here.

19. Buffalo Chicken, Blue Cheese, and Crunchy Onion Ring Salad

Buffalo Chicken, Blue Cheese, and Crunchy Onion Ring Salad

SURPRISE! The onion rings and buffalo chicken are baked, not fried. Get the recipe here.

21. Honey Balsamic Chicken Breasts and Veggies

Honey Balsamic Chicken Breasts and Veggies

If honey and balsamic are your jam, this will be, too. Get the recipe here.

Thanks for stopping by The Party Fetti Blog today!


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Fall Cocktail Recipe – Cocoa Snickerdoodle RumChata Martini Recipe


This cocktail is TO DIE FOR!  I promise! Every recipe found here on The Party Fetti Blog is personally made and tried by me.  I made this last year at a wine tasting we hosted at our house and it was a huge hit!  All my friends still ask me when I am going to make “that fancy chocolatey yummy drink” again for them?  Soon!  Mostly because I am craving it too!  I am not a big fan of martini drinks, so trust me when I tell you- it tastes nothing like a martini and does not have that bitter aftertaste.  It’s sweet heavenly chocolate and cinnamon.

This is the perfect cocktail for Fall.  It’s a cold drink recipe which is great for summer or anytime of the year but the RumChata certainly warms you up as a Fall cocktail as well..  It’s rich in flavor and the cinnamon is perfect for pairing with other Fall dessert recipes or an appetizer.  Plus, if you add the Snickerdoodle Truffles, that is an added dessert with it!

If you make this at your next soiree, you will be the hostess of the year!  Seriously, it’s that GOOD!  Check out the recipe below, but first a sneak peek at the Fall and Halloween Decor what we have added to the ONCE UPON A HOME DESIGNS Shop on Etsy –


Wood Door Hangers


Glitter Halloween Pumpkins


Sparkly Fall Pumpkins


hello FALL wood painted sign in trendy gold


A Witch And Her Little MONSTERS Live Here With One Handsome Devil glitter wood Halloween sign.

 Visit the ONCE UPON A HOME DESIGN shop soon for all your holiday home decor!

And don’t forget to stop by THE PARTY FETTI SHOP if you are planning a Halloween Party or Birthday Party.

Custom Party Favors & Decorations

Cocoa Snickerdoodle RumChata Martini Recipe –


  • 3 oz chocolate milk
  • 1 oz RumChata
  • 1 oz Vanilla Vodka
  • 1/2 tsp cocoa mix
  • Extra cocoa mix for rimming the glass
  • Honey or syrup
  • Dash of cinnamon
  • Snickerdoodle Truffles for garnish (recipe here)


  1. Using two plates, rim your martini glass by dipping it in honey or syrup first, and then dip it into powder to lightly dust the rim.
  2. Pour the milk, RumChata, Vanilla Vodka, and 1/2 tsp cocoa mixture into a shaker. Add ice for extra chillage.
  3. Pour into martini glass and add a dash of cinnamon to the top.
  4. Place three truffle balls on a cocktail pick or decorative stirrer for garnish. I used a short toothpick, and the first three fell into the drink.

Thanks for stopping by The Party Fetti Blog today!


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