The Salted Caramel Snickers Apple Cake Roll is a decadent, Halloween-inspired dessert that combines all your seasonal favorites in one show-stopping treat. A rich Chocolate Crème Cake Roll is covered in creamy peanut-nougat frosting, draped in silky chocolate ganache, and finished with ribbons of homemade salted caramel, chopped peanuts, and mini caramel-dipped apples on top. Sweet, salty, and completely irresistible!
When I think of fall, two things instantly come to mind: caramel apples and way too much Halloween candy. (Tell me I’m not the only one who “samples” the trick-or-treat stash before the big night?) That craving is exactly what inspired my latest recipe; something that feels festive for fall, has that nostalgic caramel-apple vibe, and also sneaks in the chocolate + peanut combo of my favorite candy bars.
Enter the Salted Caramel Snickers Apple Cake Roll. With layers of salted caramel, peanut-nougat frosting, chocolate ganache, and mini caramel-dipped apples perched on top, this cake is part showstopper, part comfort food. Basically, it’s the ultimate mash-up of fall flavors and candy-inspired fun. Whether you’re hosting a Halloween party, heading to a fall gathering, or just want to treat your family and friends after a long evening of handing out candy, this cake roll is the dessert that’ll have everyone sneaking back for a second slice.
Other Halloween-Inspired Recipes
Candy Corn Fault Line Cake Roll
Combining the vibrant colors from everyone’s favorite holiday candy with the fault line cake decorating style, this is the perfect dessert to bring to all your upcoming spooktacular events. With layers of creamy buttercream, sprinkles, and a touch of edible gold, this cake roll will be the centerpiece of your Halloween spread.
Pumpkin Cake Balls
These bite-sized treats truly capture the essence of fall with their rich pumpkin flavor and festive appearance. Made with a Dutch Apron® Bakery Pumpkin Cake Roll and decorated to look like mini pumpkins, these cake balls are sure to add a charming touch to your dessert table.
Mini Monster Cake Rolls
Do you want to add a touch of spookiness to your Halloween sweets this year? Ghosts and ghouls of every age will shriek in delight when they see this series of Mini Monster Cake Rolls. Each one is filled with rich, decadent chocolate cake and a vanilla-flavored crème filling that’s sure to satisfy any sweet tooth.
What You’ll Need
- Small, heavy-bottomed saucepan
- Whisk
- Candy thermometer
- Heatproof bowl
- Stand mixer or hand mixer and bowl
- Cooling rack
- Sheet pan
- Offset spatula
- Medium-sized mixing bowl
- 2-3 wooden skewers
Storage Information
Store your Salted Caramel Snickers Apple Cake Roll in the refrigerator until you are ready to serve. Allow the cake roll to set for 15 minutes at room temperature before serving.
If you have any leftovers, place them in an airtight container and store in the refrigerator for up to 2-3 days. To avoid the cake drying out, you can cover the cut sections of the cake with any leftover frosting you may have. This will help lock in moisture while it is sitting in the refrigerator.
The caramel and frosting can be made one day before you assemble your cake roll. Store the caramel at room temperature in an airtight glass jar. Store the frosting in an airtight container in the refrigerator; re-whip it briefly before adding it to your cake.
Tips for Making a Salted Caramel Snickers Apple Cake Roll
- To cut the cake, I recommend removing the apples first. Then, run a sharp knife under hot water and wipe dry before slicing.
- It is important to use small, light apples when creating this cake. Larger apples are heavier which means they are more likely to cause your cake roll to cave in.
- When it comes to doing the drip decoration on the cake, work slowly as you learn what techniques work best for you. We recommend making your drips approximately 1” apart and varying the amount you use, so the drips are all different lengths.
How to Make a Salted Caramel Snickers Apple Cake Roll
Salted Caramel Snickers Apple Cake Roll
Course: DessertCuisine: AmericanDifficulty: Difficult8
servings953
kcal16
The Salted Caramel Snickers Apple Cake Roll is a decadent, Halloween-inspired dessert that combines all your seasonal favorites in one show-stopping treat. A rich Chocolate Crème Cake Roll is covered in creamy peanut-nougat frosting, draped in silky chocolate ganache, and finished with ribbons of homemade salted caramel, chopped peanuts, and mini caramel-dipped apples on top. Sweet, salty, and completely irresistible!
Ingredients
- Cake Roll:
1 Dutch Apron® Bakery Chocolate Crème Cake Roll
Extra chopped salted peanuts
Flaky sea salt
- Salted Caramel (for drizzle and dipping apples):
1 c. granulated sugar
1/2 c. honey or light corn syrup
1/2 c. apple cider or water
1 c. heavy cream, warmed
4 tbsp. salted butter, cubed
1 tsp. vanilla extract
1/2 tsp. kosher salt
2-3 small apples (Honeycrisp or Granny Smith), well dried
- Peanut-Nougat Frosting:
1/2 c. unsalted butter, softened
2 oz. cream cheese, softened
1 1/2 c. powdered sugar
1/3 c. creamy peanut butter
2-3 tbsp. cooled salted caramel (from above)
1 tsp. vanilla extract
1/4 c. salted peanuts, chopped
- Chocolate Ganache:
6 oz. bittersweet chocolate, finely chopped
1/2 c. heavy cream
Directions
- Make the Salted Caramel
- In a heavy saucepan, combine sugar, honey/corn syrup, and apple cider. Bring to a gentle boil over medium-high heat. Cook without stirring until it becomes a light amber color, about 8-10 minutes.
- Remove the saucepan from the heat. Carefully, whisk in warm cream (this may bubble). Then, add butter, vanilla, and kosher salt.
- Return the pan to medium heat and simmer to about 225°F, about 5-10 minutes. It should resemble a thick, pourable sauce.
- Reserve 1/2 c. of the salted caramel in a heatproof bowl to cool for your frosting and drizzle. Leave the rest in the pan as you’ll reheat it later to dip the apples and glaze the cake.
- Whip the Peanut-Nougat Frosting
- Beat butter and cream cheese until fluffy.
- Add powdered sugar. After the powdered sugar is fully incorporated, beat in the peanut butter, 2-3 tbsp. cooled caramel, and vanilla until smooth.
- Gently, fold in the chopped peanuts.
- Frost the Cake Roll
- Take your Chocolate Crème Cake Roll out of its packaging and place it vertically on a wire rack over a sheet pan.
- Using an offset spatula, spread a thin, even coat of peanut-nougat frosting over the entire cake roll (top end included!).
- Chill for 15 minutes to allow the frosting to set.
- Make the Chocolate Ganache
- Heat the cream until just steaming.
- Place your chopped chocolate pieces in a bowl. Pour the heated cream over the chocolate.
- Let the mixture sit for 2 minutes then whisk until smooth.
- Pour the ganache along the top of the cake roll, nudging it until it begins to drip down the sides. Chill for at least 45-60 minutes until set.
- Make the Caramel Apples + Decorate the Cake Roll
- Re-heat the caramel remaining in the pot over medium heat until it reaches 235-240°F. Let cool for 5-10 minutes until thickened but still pourable.
- Take the chilled cake roll out of the refrigerator.
- Pour some caramel in a ribbon over the chilled ganache and allow it to fall down the sides of the cake.
- Insert the wooden skewers into the small apples. Then, dip the apples into the caramel, letting any excess caramel drip off the apples. Place the apples on the top center of your cake.
- Sprinkle the cake roll with flaky sea salt and extra chopped peanuts.
- Chill the cake for at least 30 minutes or until firm.
Salted Caramel Snickers Apple Cake Roll
About the Author:
Jess Shirk is the genius behind many of the Dutch Apron® Bakery recipe blog posts. She joined the team back in 2022 as a social media manager, and, since then, she has become the brand’s resident photographer and baker. When she’s not perfecting pictures for Dutch Apron® Bakery’s social media feeds, she can be found spending time in nature with her two dogs, going on bike rides with her family, and trying new bread recipes.
