1. Can I use store-bought caramel sauce for the filling and frosting?

Yes, you can use store-bought salted caramel sauce for both the caramel apple filling and the buttercream. However, homemade caramel adds a richer, deeper flavor to the cake. If you're short on time, store-bought versions like Trader Joe’s Salted Caramel Sauce work wonderfully.

2. How do I store leftovers of Apple Cider Cake?

Since this cake contains cream cheese in the frosting, it’s best to store leftovers in the refrigerator. Simply cover the cake with plastic wrap or store it in an airtight container. When ready to serve, allow the cake to come to room temperature for the best texture.

3. Can I make this recipe as cupcakes instead of a cake?

Absolutely! This Apple Cider Cake recipe can be transformed into cupcakes. Simply bake the batter in a cupcake tin for around 18–20 minutes. For the filling, chop the apples into smaller pieces and stuff them inside the cupcakes. Frost them with the salted caramel buttercream as usual.

4. How can I make this recipe gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a high-quality 1:1 gluten-free flour blend to maintain the texture and flavor of the cake. Other ingredients in the recipe, such as the caramel sauce and frosting, are naturally gluten-free.

Apple Cider Cake – Best Fall Dessert

Name: Apple Cider Cake
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 1 ⅓ cup brown sugar (lightly packed); 4 eggs; 2 teaspoons pure vanilla extract; 3 cups all-purpose flour; 4 teaspoons baking powder; 1 ¼ teaspoons salt; 2 teaspoons cinnamon; ½ teaspoon nutmeg; ¼ teaspoon ground clove; 1 ½ cups fresh apple cider; 1 tablespoon unsalted butter; 1 apple (peeled and thinly sliced); ⅛ teaspoon cinnamon; ½ cup Salted Caramel Sauce; 1 ½ cups unsalted butter (softened); 4 ounces cream cheese (softened); 3 cups confectioners sugar; ¾ cup Salted Caramel Sauce; 1 cup walnuts (optional)

Description

Apple Cider Cake with Salted Caramel Buttercream is a perfect fall dessert, combining the flavors of tender apple-spiced cake, gooey caramel apple filling, and rich salted caramel buttercream. It’s a festive treat that brings all the warming flavors of autumn together.

Ingredients

Scale

1 cup unsalted butter (softened)
1 ⅓ cup brown sugar (lightly packed)
4 eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
4 teaspoons baking powder
1 ¼ teaspoons salt
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ground clove
1 ½ cups fresh apple cider
1 tablespoon unsalted butter
1 apple (peeled and thinly sliced)
⅛ teaspoon cinnamon
½ cup Salted Caramel Sauce
1 ½ cups unsalted butter (softened)
4 ounces cream cheese (softened)
3 cups confectioners sugar
¾ cup Salted Caramel Sauce
1 cup walnuts (optional)

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Instructions

Preheat the oven to 350°F and grease and flour two 8-inch round pans.
In a medium-size mixing bowl, combine all-purpose flour, baking powder, salt, cinnamon, nutmeg, and clove. Whisk until combined and set aside.
Cream together butter and brown sugar in a mixing bowl on medium speed. Add eggs and vanilla, mixing on medium speed for 1 minute, scraping down the sides of the bowl.
Alternate adding dry ingredients and apple cider, starting and ending with the dry ingredients. Mix until incorporated, about 1 to 2 minutes.
Divide the batter evenly between the two cake pans and bake for 25 to 28 minutes, or until a toothpick inserted comes out clean.
For the caramel apple filling, sauté apple slices in butter until soft, about 2 minutes. Add cinnamon and caramel sauce. Bring to a boil, then remove from heat and cool in the refrigerator for about 20 minutes.
For the buttercream, cream butter and cream cheese until fluffy. Gradually add confectioners sugar, then beat in salted caramel sauce and mix until smooth.
To assemble, pipe a wall of frosting around the first cake layer, fill with the cooled caramel apple filling, and top with the second layer. Frost the cake with remaining salted caramel buttercream.
Top with crushed walnuts if desired. Refrigerate until ready to serve.

Notes

Make sure the caramel is at room temperature before adding it to the buttercream.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
If making the caramel sauce from scratch, prepare it the day before to ensure it cools to room temperature.
Store leftovers in the refrigerator due to the cream cheese in the frosting. Bring it to room temperature before serving for the best texture.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 1018 kcal
Sugar: 70g
Sodium: 611mg
Fat: 58g
Saturated Fat: 32g
Unsaturated Fat: 26g
Trans Fat: 2g
Carbohydrates: 121g
Fiber: 3g
Protein: 9g
Cholesterol: 194mg