As a baker I created an Apple Cider Cake With Salted Caramel Buttercream that stacks two spiced layers around a gooey caramel apple filling, and I’m excited to share the recipe.

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I first made this Apple Cider Cake With Salted Caramel Buttercream on a dare and it kept surprising me. Two layers of spiced cake soaked with apple cider hide a gooey caramel apple filling, and that caramel buttercream on top is salty, glossy and a little wild.

I toss in ground cinnamon for bite, not perfume, so every slice has a tiny edge that makes you want another. It looks like a showpiece but eats like something you stole off the counter, and honestly that was the whole point.

Try it when you want to stir up a little mischief.

Ingredients

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apple cider: Sweet tangy liquid, adds flavor and moisture, mostly carbs and natural sugars.
all purpose flour: Provides structure mostly carbohydrates some protein low fiber yields tender crumb.
unsalted butter: Rich fat gives flavor and moisture adds calories and little nutrition.
brown sugar: sweetens, gives caramel notes, mostly sucrose, dont add nutrients.
eggs: Binders that add protein, structure and color, help with leavening.
sour cream or yogurt: Adds tang fat and acidity, keeps cake moist and tender.
fresh apples: Provide fiber and natural sweetness some tartness juicy texture in filling.
heavy cream: Used in caramel adds richness and fat makes sauce smooth and glossy.

Ingredient Quantities

For the cake (makes two 8 inch layers)

2 1/4 cups (280 g) all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp fine sea salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

1 cup (227 g) unsalted butter softened

1 cup (200 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

3 large eggs room temperature

1 tsp vanilla extract

1 cup (240 ml) apple cider

1/2 cup (120 ml) sour cream or plain yogurt

Optional 1 cup (120 g) peeled finely diced apple

For the caramel apple filling

2 medium tart apples about 2 cups diced (Granny Smith or similar)

3 tbsp (42 g) unsalted butter

1/3 cup (70 g) packed light brown sugar

2 tbsp apple cider

1/2 tsp ground cinnamon

1 tbsp cornstarch

1 tsp lemon juice

Pinch fine sea salt

For the salted caramel buttercream

Caramel sauce 1 cup (200 g) granulated sugar

Caramel sauce 6 tbsp (85 g) unsalted butter cut into cubes

Caramel sauce 1/2 cup (120 ml) heavy cream

Caramel sauce 1/2 tsp fine sea salt

1 cup (227 g) unsalted butter softened

3 to 4 cups (360 to 480 g) powdered sugar sifted

1/2 to 3/4 cup salted caramel sauce from above adjust to taste

1 tsp vanilla extract

Pinch flaky sea salt for finishing

1 to 2 tbsp heavy cream or milk if needed for consistency

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 8 inch cake pans with parchment, then lightly flour. In a bowl whisk together 2 1/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp fine sea salt, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp cloves. Set aside.

2. In a stand mixer or large bowl beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 3 to 4 minutes. Add 3 room temperature eggs one at a time, mixing after each, then stir in 1 tsp vanilla. Don’t overmix it but make sure it’s smooth.

3. With mixer on low, add the dry ingredients in three additions alternating with 1 cup apple cider and 1/2 cup sour cream or plain yogurt, beginning and ending with dry ingredients. Scrape bowl often. Fold in optional 1 cup finely diced peeled apple if using.

4. Divide batter evenly between pans and smooth tops. Bake 25 to 35 minutes until a toothpick comes out with a few moist crumbs and centers spring back. Cool in pans 10 minutes then turn out to a rack to cool completely. If you want extra moisture, brush each layer with a little warmed apple cider while still slightly warm.

5. Make the caramel sauce for the filling and buttercream: in a heavy saucepan melt 1 cup granulated sugar over medium heat, stirring gently until fully melted and amber colored. Remove from heat and carefully stir in 6 tbsp unsalted butter, then slowly whisk in 1/2 cup heavy cream until smooth. Stir in 1/2 tsp fine sea salt. Let cool to room temperature before using in buttercream. Warning: caramel is extremely hot so be careful.

6. While caramel cools make the caramel apple filling: melt 3 tbsp unsalted butter in a skillet over medium heat. Add 2 cups diced tart apples, 1/3 cup packed light brown sugar, 2 tbsp apple cider and 1/2 tsp cinnamon. Cook until apples are tender, about 6 to 8 minutes. Mix 1 tbsp cornstarch with 1 tsp lemon juice and a splash of water, stir into apples and simmer until thickened. Season with a pinch of fine sea salt. Remove from heat and cool to room temp.

7. Make the salted caramel buttercream: beat 1 cup softened unsalted butter until pale and fluffy. Gradually add 3 to 4 cups sifted powdered sugar until mostly combined. Add 1 tsp vanilla and 1/2 to 3/4 cup of the cooled salted caramel sauce to taste, beating until smooth. If too thick add 1 to 2 tbsp heavy cream or milk, if too thin add more powdered sugar. Chill briefly if it gets too soft. Taste and adjust salt, then keep a few tbsp of the caramel sauce aside for drizzling and finish with a pinch of flaky sea salt.

8. Assemble: level cake layers if needed. Place one layer on your board or plate, spread a thin layer of buttercream, spoon or spread half the cooled caramel apple filling over it, then a few more spoonfuls of reserved caramel if you like it gooey. Top with second layer.

9. Crumb coat the cake with a thin layer of buttercream, chill 15 to 20 minutes to set, then finish frosting with the remaining buttercream. Drizzle remaining salted caramel over the top and scatter a few flaky sea salt flakes. Chill briefly so everything holds, then bring to room temp before serving. Enjoy the sticky, spiced apple yum.

Equipment Needed

1. Stand mixer or a large mixing bowl and electric hand mixer for creaming and the buttercream
2. Two 8 inch cake pans, parchment paper and flour for lining
3. Measuring cups, measuring spoons and a kitchen scale for accuracy
4. Several mixing bowls and a whisk for the dry ingredients
5. Rubber spatula and wooden spoon for scraping and folding
6. Heavy bottomed saucepan for the caramel (dont forget an optional candy thermometer if you want precise temps)
7. Nonstick skillet for the caramel apple filling and a small bowl for the cornstarch slurry
8. Offset spatula and bench scraper or a large spoon and a cake board or plate for assembling and smoothing the cake
9. Cooling rack, toothpick for doneness checks and a pastry brush to brush warmed apple cider onto the layers

FAQ

Q: Can I use apple juice instead of apple cider? A: Yes, you can, but apple juice is usually sweeter and less spicy so the flavor wont be as deep. If you only have juice, simmer it down to concentrate the flavor before using or add a pinch of ground ginger and cinnamon to mimic cider.

Q: My cake turned out dense, what went wrong? A: Most likely overmixing the batter after you add the flour, or old baking powder/soda. Make sure eggs and butter are room temp, measure flour by spooning into the cup and leveling, and mix just until combined. Oven temp that's too low can also make it heavy.

Q: How do I stop the caramel apple filling from making the cake soggy? A: Cook the filling until it's thick and jammy, cool it completely before spreading, and use a thin layer only. You can also spread a thin crumb coat of buttercream on the cake layer first to seal crumbs and prevent soaking.

Q: Any tips for making the caramel sauce without burning it? A: Use a heavy pan, keep the heat medium, and watch it closely. Swirl the pan instead of stirring when the sugar is melting, pull it off the heat as soon as it turns amber, then whisk in the butter and cream. If it crystallizes, add a bit of hot water and gently reheat.

Q: Can I make parts of this ahead and freeze them? A: Yes. Bake and cool the layers, wrap tightly in plastic and freeze up to 1 month. Thaw in the fridge overnight before assembling. The caramel sauce keeps in the fridge for 2 weeks or frozen for 2 months. The buttercream can be refrigerated up to 5 days, bring to room temp and re-whip before using.

Q: My salted caramel buttercream is grainy or too runny, how do I fix it? A: If grainy from crystallized caramel, warm the caramel gently until smooth then cool slightly before adding. If runny, chill the bowl briefly and add more powdered sugar a little at a time, or beat in 1 to 2 tbsp more butter. For too thick, add a splash of cream and beat until spreadable.

Apple Cider Cake With Salted Caramel Buttercream Recipe Substitutions and Variations

All purpose flour: Swap with cake flour for a lighter, more tender crumb, or use whole wheat pastry flour for a nuttier flavor. To make DIY cake flour, for each cup remove 2 tbsp AP flour and stir in 2 tbsp cornstarch.
Unsalted butter: Use salted butter and cut the added salt in the recipe by about 1/4 tsp. For a dairy free option use solid coconut oil or vegan butter in the same amount, the texture and flavor will be a little different.
Sour cream or plain yogurt: Replace with full fat Greek yogurt cup for cup, or use buttermilk and reduce the apple cider slightly so the batter isnt too loose. Greek yogurt gives the richest result.
Tart apples for the caramel filling: Substitute with pears or with frozen apples that have been thawed and well drained. If you use pears cut back a bit on the brown sugar since pears are sweeter.

Pro Tips

1. Let everything come to room temp first. Cold eggs or butter make the batter seize and you wont get that light, even crumb. If youre short on time you can warm eggs in a bowl of warm water for 10 minutes, but dont use a microwave.

2. Toss the diced apples in a little flour or cornstarch before folding them in so they wont all sink to the bottom, and dice them small if you want them to distribute evenly. Also, if you like an extra-moist cake, brush each warm layer with a little warmed apple cider right after they come out of the oven.

3. Caramel rules: use a heavy pan, watch sugar closely and stop stirring once it starts melting, swirl instead. Remove from heat as soon as it turns amber then add butter and slowly whisk in cream, and let that caramel cool completely before adding to buttercream or youll melt the frosting and make it greasy. If your caramel splits it can usually be fixed by chilling then beating it again.

4. Chill between steps. Do a thin crumb coat and refrigerate until set, then finish frosting. If the buttercream gets too soft, chill for 10 to 15 minutes and rewhip, dont keep beating at room temp or it gets greasy. For smooth sides heat your spatula under hot water, dry it, then run it over the frosting for a cleaner finish.

Apple Cider Cake With Salted Caramel Buttercream Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

As a baker I created an Apple Cider Cake With Salted Caramel Buttercream that stacks two spiced layers around a gooey caramel apple filling, and I'm excited to share the recipe.

Servings

servings

Calories

849

kcal

Equipment: 1. Stand mixer or a large mixing bowl and electric hand mixer for creaming and the buttercream
2. Two 8 inch cake pans, parchment paper and flour for lining
3. Measuring cups, measuring spoons and a kitchen scale for accuracy
4. Several mixing bowls and a whisk for the dry ingredients
5. Rubber spatula and wooden spoon for scraping and folding
6. Heavy bottomed saucepan for the caramel (dont forget an optional candy thermometer if you want precise temps)
7. Nonstick skillet for the caramel apple filling and a small bowl for the cornstarch slurry
8. Offset spatula and bench scraper or a large spoon and a cake board or plate for assembling and smoothing the cake
9. Cooling rack, toothpick for doneness checks and a pastry brush to brush warmed apple cider onto the layers

Ingredients

For the cake (makes two 8 inch layers)
2 1/4 cups (280 g) all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp fine sea salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 cup (227 g) unsalted butter softened
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
3 large eggs room temperature
1 tsp vanilla extract
1 cup (240 ml) apple cider
1/2 cup (120 ml) sour cream or plain yogurt
Optional 1 cup (120 g) peeled finely diced apple
For the caramel apple filling
2 medium tart apples about 2 cups diced (Granny Smith or similar)
3 tbsp (42 g) unsalted butter
1/3 cup (70 g) packed light brown sugar
2 tbsp apple cider
1/2 tsp ground cinnamon
1 tbsp cornstarch
1 tsp lemon juice
Pinch fine sea salt
For the salted caramel buttercream
Caramel sauce 1 cup (200 g) granulated sugar
Caramel sauce 6 tbsp (85 g) unsalted butter cut into cubes
Caramel sauce 1/2 cup (120 ml) heavy cream
Caramel sauce 1/2 tsp fine sea salt
1 cup (227 g) unsalted butter softened
3 to 4 cups (360 to 480 g) powdered sugar sifted
1/2 to 3/4 cup salted caramel sauce from above adjust to taste
1 tsp vanilla extract
Pinch flaky sea salt for finishing
1 to 2 tbsp heavy cream or milk if needed for consistency

Directions

Preheat oven to 350°F (175°C). Grease and line two 8 inch cake pans with parchment, then lightly flour. In a bowl whisk together 2 1/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp fine sea salt, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp cloves. Set aside.
In a stand mixer or large bowl beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 3 to 4 minutes. Add 3 room temperature eggs one at a time, mixing after each, then stir in 1 tsp vanilla. Don’t overmix it but make sure it’s smooth.
With mixer on low, add the dry ingredients in three additions alternating with 1 cup apple cider and 1/2 cup sour cream or plain yogurt, beginning and ending with dry ingredients. Scrape bowl often. Fold in optional 1 cup finely diced peeled apple if using.
Divide batter evenly between pans and smooth tops. Bake 25 to 35 minutes until a toothpick comes out with a few moist crumbs and centers spring back. Cool in pans 10 minutes then turn out to a rack to cool completely. If you want extra moisture, brush each layer with a little warmed apple cider while still slightly warm.
Make the caramel sauce for the filling and buttercream: in a heavy saucepan melt 1 cup granulated sugar over medium heat, stirring gently until fully melted and amber colored. Remove from heat and carefully stir in 6 tbsp unsalted butter, then slowly whisk in 1/2 cup heavy cream until smooth. Stir in 1/2 tsp fine sea salt. Let cool to room temperature before using in buttercream. Warning: caramel is extremely hot so be careful.
While caramel cools make the caramel apple filling: melt 3 tbsp unsalted butter in a skillet over medium heat. Add 2 cups diced tart apples, 1/3 cup packed light brown sugar, 2 tbsp apple cider and 1/2 tsp cinnamon. Cook until apples are tender, about 6 to 8 minutes. Mix 1 tbsp cornstarch with 1 tsp lemon juice and a splash of water, stir into apples and simmer until thickened. Season with a pinch of fine sea salt. Remove from heat and cool to room temp.
Make the salted caramel buttercream: beat 1 cup softened unsalted butter until pale and fluffy. Gradually add 3 to 4 cups sifted powdered sugar until mostly combined. Add 1 tsp vanilla and 1/2 to 3/4 cup of the cooled salted caramel sauce to taste, beating until smooth. If too thick add 1 to 2 tbsp heavy cream or milk, if too thin add more powdered sugar. Chill briefly if it gets too soft. Taste and adjust salt, then keep a few tbsp of the caramel sauce aside for drizzling and finish with a pinch of flaky sea salt.
Assemble: level cake layers if needed. Place one layer on your board or plate, spread a thin layer of buttercream, spoon or spread half the cooled caramel apple filling over it, then a few more spoonfuls of reserved caramel if you like it gooey. Top with second layer.
Crumb coat the cake with a thin layer of buttercream, chill 15 to 20 minutes to set, then finish frosting with the remaining buttercream. Drizzle remaining salted caramel over the top and scatter a few flaky sea salt flakes. Chill briefly so everything holds, then bring to room temp before serving. Enjoy the sticky, spiced apple yum.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.