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Best Homemade Apple Cider Caramel Layer Cake

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A moist, spiced apple cider cake layered with cream cheese frosting and homemade caramel sauce. This cozy fall dessert tastes like apple cider donuts meeting sticky-sweet caramel, perfect for Thanksgiving or a Tuesday night mood booster.

Ingredients

Scale
  • 2 cups apple cider
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter, cut into pieces (for caramel)
  • ½ cup heavy cream (for caramel)
  • 1 teaspoon vanilla extract (for caramel)
  • ½ teaspoon flaky sea salt (for caramel)
  • 8 ounces cream cheese, softened (for frosting)
  • ½ cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons reduced apple cider (for frosting)

Instructions

  1. Reduce the apple cider: Pour 2 cups apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until reduced to about ½ cup. Set aside to cool. You’ll use ¼ cup in the cake batter and 2 tablespoons in the frosting.
  2. Preheat and prep pans: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, line bottoms with parchment paper circles, and lightly flour the sides.
  3. Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  4. Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed for 3-4 minutes until light and fluffy. Scrape down sides halfway through.
  5. Add eggs and vanilla: Add eggs one at a time, beating well after each. Add vanilla extract and beat until combined.
  6. Alternate dry and wet ingredients: With mixer on low, add flour mixture in three additions, alternating with buttermilk. Start and end with flour. Mix just until combined after each addition.
  7. Add reduced cider: Pour in ¼ cup of the cooled reduced apple cider. Fold gently with a rubber spatula until just incorporated.
  8. Divide and bake: Divide batter evenly between prepared pans. Smooth tops. Bake for 28-32 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool cakes: Let cakes cool in pans for 10 minutes on a wire rack. Run a knife around edges, invert onto rack, peel off parchment. Cool completely, at least 1 hour.
  10. Make caramel sauce: In a clean, heavy-bottomed saucepan, spread 1 cup sugar in an even layer. Heat over medium, swirling occasionally, until sugar melts and turns deep amber. Remove from heat, carefully whisk in butter (it will bubble), then slowly pour in heavy cream while whisking. Add vanilla and sea salt. Let cool slightly.
  11. Make cream cheese frosting: In a large bowl, beat softened cream cheese and butter until smooth, about 2 minutes. Gradually add sifted powdered sugar, beating on low. Add vanilla and 2 tablespoons reduced apple cider. Beat on medium-high for 1-2 minutes until fluffy.
  12. Assemble cake: Place one cake layer on serving plate. Spread generous layer of cream cheese frosting. Drizzle 2-3 tablespoons caramel sauce. Place second cake layer on top. Frost top and sides with remaining frosting. Drizzle remaining caramel over top, letting it drip down sides. Sprinkle with flaky sea salt if desired.

Notes

Don’t rush the cider reduction; keep at a steady simmer. Room temperature ingredients are essential for proper texture. Measure flour using spoon-and-level method. For caramel, aim for a deep amber color (245°F if using thermometer). If caramel seizes, return to low heat and whisk in warm water. If frosting is too soft, refrigerate 15 minutes before spreading. Cake layers can be leveled with a serrated knife if domed.

Nutrition

Keywords: apple cider cake, caramel cake, layer cake, fall dessert, apple cake, cream cheese frosting, homemade caramel

Find it online: https://platebelle.com/best-homemade-apple-cider-caramel-layer-cake/