Pastry by Saloni

How to Make Eggless Apple Cake
26 Start by grating the apples with the skin using a box grater and set them aside.
1 Start by preheating your oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans and line them with parchment paper to prevent sticking.
2 In a large mixing bowl, combine the milk, vegetable oil, vanilla extract, brown sugar, and granulated sugar. Whisk until the mixture is smooth and all the sugars have dissolved.
3 Sift in the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Gently fold the dry ingredients into the wet ingredients until there are no dry streaks. Be careful not to overmix, as this can make the cake dense.
4 Squeeze out the excess juice with your hands and fold in the grated apples so the batter stays the right consistency and the cake doesn’t become soggy.
5 Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 40–45 minutes, or until the cakes are golden brown and a skewer inserted in the center comes out clean.
6 Let the cakes rest in the pans for about 30 minutes. Then transfer them to a wire rack to cool completely. Wrap the individual layers in plastic wrap if you plan to assemble the cake on the following day.
How to Make Caramel Sauce (make one day ahead)
8 Start by adding the sugar to a heavy-bottomed saucepan in small portions. Allow each portion to melt completely and turn golden before adding the next. This gradual melting ensures a smooth, lump-free caramel.
9 Once all the sugar has melted and reached a deep amber color, add the butter. Stir continuously until the butter is fully combined and the mixture is smooth.
10 Slowly pour in the warm heavy cream, being careful as it will bubble vigorously. Stir gently to combine the cream with the caramel.
11 Let the sauce simmer for 1–2 minutes to thicken slightly. Then, stir in the sea salt to balance the sweetness and enhance the flavor.
12 Remove the caramel sauce from heat and allow it to cool completely before using. Cooling ensures it thickens properly and is safe to mix into buttercream.
How to Make Caramel Buttercream
14 Cut the room temperature butter into cubes and place them in a large mixing bowl. Using a hand or stand mixer, beat the butter on medium-high speed for 4–6 minutes until it turns pale, light, and fluffy. The butter should look creamy and almost double in volume this step is essential for a smooth, airy buttercream.
15 Next, add the cooled caramel sauce in two portions. Beat well after each addition to fully incorporate the caramel into the butter. This ensures the buttercream is evenly flavored and has a consistent texture.
16 Finally, mix in the vanilla extract and beat again until the buttercream is silky, smooth, and uniform.
How to Assemble Your Eggless Apple Cake with Silky Caramel Buttercream
18 Once your cakes have completely cooled, use a serrated knife to trim the tops if they have domed. This ensures your layers stack evenly and the finished cake looks neat.
19 Place a small dollop of buttercream in the center of your serving board or cake stand. 
20 Set the first cake layer on the stand, bottom side down. Spread a generous, even layer of caramel buttercream over the top using an offset spatula. For extra flavor, drizzle a few spoonfuls of salted caramel sauce over the buttercream.
21 Carefully place the second cake layer on top, aligning it with the bottom layer. Press down lightly to secure the layers.
22 Spread a thin layer of buttercream over the entire cake to seal in any loose crumbs. Chill the cake for 15–20 minutes to let this crumb coat set before applying the final frosting.
23 Once chilled, apply a thick, even layer of caramel buttercream over the cake. Smooth it out with a spatula or cake scraper for a clean, professional finish. 
25 Drizzle more salted caramel over the top, letting it drip slightly down the sides. 
24 Let the cake sit at room temperature for 20–30 minutes before serving. This allows the buttercream to soften slightly, giving you the creamiest, most flavorful slices of your eggless apple cake.