I recently created a recipe that marries fresh apple cider and aromatic spices into a delightful dessert. My Apple Cider Cake With Salted Caramel Buttercream combines all-purpose flour, granulated and brown sugars, and eggs with a gooey caramel apple filling. Every bite captures the essence of fall in a way.

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I’ve been experimenting in the kitchen lately and I’m excited to share my new twist on a classic favorite. My Apple Cider Cake With Salted Caramel Buttercream is a two layer masterpiece that blends a subtle apple cider flavor with warming spices like cinnamon, nutmeg and cloves.

I mix in ingredients like all-purpose flour, granulated sugar and sour cream to create a cake that’s tender yet full of character. The real star has got to be the gooey caramel apple filling made with diced apples, dark brown sugar and a splash of apple cider that creates this wonderfully sticky center.

Topped with a salted caramel buttercream of rich unsalted butter, powdered sugar and a generous drizzle of salted caramel sauce, this cake is a perfect blend of savory cake meets apple spice cake with caramel frosting. Trust me, this one is going to change your dessert game.

Why I Like this Recipe

I like this recipe because first, it has a really cozy mix of spices like cinnamon, nutmeg and cloves that makes the cake taste warm and comforting. Second, the gooey caramel apple filling brings such a fun texture and rich flavor that totally makes up for a regular cake filling. Third, I love that the salted caramel buttercream has the perfect balance of sweet and salty, which makes every bite interesting and a little unexpected. Fourth, the moist cake layers, thanks to the apple cider and sour cream, are just irresistible and make the whole cake feel extra rich and delicious.

Ingredients

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All-purpose flour is a carbohydrate rich base that gives the cake its essential structure.
Apple cider provides natural tart sweetness and moisture while infusing a subtle fruity flavor.
Vegetable oil contributes a tender crumb and a hint of rich, simple fat taste.
Sour cream adds tanginess and moisture, boosting the cake’s soft, moist texture real good.
Diced apples in the filling supply fiber and natural sweetness while warming up cinnamon spices.
Unsalted butter enriches both filling and buttercream with healthy fats and deep dairy flavor.
Salted caramel buttercream offers a balance of sweet and salty, making every bite exciting.

Ingredient Quantities

For the Cake Layers:

3 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 cup light brown sugar, packed

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup apple cider

1/2 cup vegetable oil

1/2 cup sour cream

2 large eggs

1 teaspoon vanilla extract

For the Gooey Caramel Apple Filling:

2 medium apples, peeled, cored and diced

1/2 cup unsalted butter

1 cup dark brown sugar, packed

1/4 cup apple cider

1 teaspoon ground cinnamon

1/4 teaspoon salt

For the Salted Caramel Buttercream:

1 cup unsalted butter, softened

3 to 4 cups powdered sugar, sifted

1/2 cup salted caramel sauce (plus extra for drizzling)

2 tablespoons heavy cream

1/2 teaspoon kosher salt

How to Make this

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1. Preheat your oven to 350°F. Grease two 9‑inch round cake pans and line the bottoms with parchment paper so the cakes dont stick.

2. In a large bowl mix together the 3 cups all‑purpose flour, 1 1/2 cups granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

3. In another bowl, whisk 1 cup apple cider, 1/2 cup vegetable oil, 1/2 cup sour cream, 2 large eggs, and 1 teaspoon vanilla extract until smooth. Slowly blend the wet mixture into the dry ingredients until just combined.

4. Pour the batter evenly into the prepared pans and bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes then transfer to a wire rack.

5. For the gooey caramel apple filling, melt 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir in 1 cup packed dark brown sugar until combined.

6. Add 2 medium peeled, cored, and diced apples, 1/4 cup apple cider, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt to the melted butter and sugar. Cook, stirring occasionally, for about 8 to 10 minutes until the apples are tender and the mixture thickens. Let it cool.

7. To assemble, place one of the cake layers on your serving plate and spread the cooled apple filling evenly over the top. Set the second cake layer on top.

8. For the salted caramel buttercream, beat 1 cup softened unsalted butter until creamy. Gradually add 3 to 4 cups sifted powdered sugar, 1/2 cup salted caramel sauce, 2 tablespoons heavy cream, and 1/2 teaspoon kosher salt, then beat until light and fluffy. If its too thick, you can add a little more heavy cream.

9. Frost the top and sides of the cake with the buttercream, smoothing it out as best as you can. Drizzle some extra salted caramel sauce on top for a pretty finishing touch.

10. Let the cake chill in the fridge for about 30 minutes before serving so the buttercream sets up a bit. Enjoy your apple cider cake with salted caramel buttercream!

Equipment Needed

1. Oven
2. Two 9‑inch round cake pans
3. Parchment paper
4. Large mixing bowl for the dry ingredients
5. Another bowl for the wet ingredients
6. Whisk
7. Measuring cups and spoons
8. Rubber spatula
9. Mixing tool (electric mixer or hand mixer) for the buttercream
10. Medium saucepan
11. Knife, peeler, and cutting board for preparing the apples
12. Wire cooling rack
13. Toothpick for testing doneness
14. Serving plate

FAQ

Q: Can I replace apple cider if I don't have any?

A: Yeah, you can use apple juice as a substitute but note that the flavor might be a little less tart and complex.

Q: How do I tell when the cake layers are done?

A: Use the classic toothpick test. Stick it in the center of the cake and if it comes out mostly clean, its done.

Q: I don't have sour cream. What can I use instead?

A: You can swap in an equal amount of plain yogurt. It will give a similar moisture and tanginess.

Q: Can I make the salted caramel buttercream ahead of time?

A: Sure thing. You can make it in advance and keep it in an airtight container in the fridge. Just let it come back to room temp and give it a whisk before frosting.

Q: Do I need to cook the gooey caramel apple filling separately?

A: Yes, you do. Cook the apples with butter, brown sugar, and spices right in a pan so it thickens nicely before layering it in the cake.

Apple Cider Cake With Salted Caramel Buttercream Recipe Substitutions and Variations

If you dont have sour cream for the cake, plain Greek yogurt works great as a replacement.
You can swap apple cider for apple juice if apple cider is hard to find.
Instead of vegetable oil in the cake layers, try using melted butter for a richer flavor (though the texture might be a bit different).
If you only got salted butter for the caramel filling, just lower the extra salt slightly to keep the balance right.

Pro Tips

1. Be careful when mixing the wet and dry ingredients together. You only wanna stir until everything is just combined because overmixing can make the cake turn out tough.

2. When you whip up the salted caramel buttercream, add the powdered sugar slowly. If the frosting gets too thick, just add a little more heavy cream at a time until you get the right smooth and fluffy consistency.

3. Keep an eye on the apple filling while its cooking. Stir it often and adjust the heat if needed so that the apples don’t burn. That way you’ll get a sweet, gooey filling every time.

4. Let the cake chill in the fridge for about 30 minutes after frosting. This helps the buttercream set and makes the cake easier to slice and serve later on.