I made an Apple Cider Cake With Salted Caramel Buttercream that hides a gooey caramel apple filling between two spice-laced layers, and I’m eager to share the story behind it.
I can’t stop thinking about my Apple Cider Cake With Salted Caramel Buttercream. The layers soak up apple cider, then you get that unexpected hit of salted caramel buttercream that makes every bite interesting.
I tried to keep it simple but it kept getting better with every test batch, like I always mess up the timing and somehow end up with more flavor. This is the kind of Fall Cakes thing you tell a friend about but might not want to share.
If you like apple desserts that flirt with sweet and salty, you’re going to want to taste this.
Ingredients
- Mostly carbs, gives structure and chew, not much protein or fibre.
- Fresh apples add fibre and tartness, little protein, natural sweetness and moisture.
- Bright apple punch, adds sugars and liquid to batter, mild acidity.
- Sweet with molasses notes, adds moisture and depth, mostly simple carbs.
- Rich fat, brings tenderness and flavor, small amounts of protein.
- Adds tang, keeps cake moist, gives fat and a bit protein.
- Sweet and salty, pure sugar and butter, intense flavor and finishing touch.
- Bind and lift you’ll find, give protein richness and help set crumb.
- Warm spice, low calories, aromatic and it pairs with apples beautifully.
Ingredient Quantities
- cake
- 2 cups (250 g) all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1 cup granulated sugar (200 g)
- 1/2 cup packed light brown sugar (100 g)
- 1/2 cup (113 g) unsalted butter softened
- 1/2 cup (120 ml) neutral oil (vegetable or canola)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup apple cider (240 ml)
- 1/2 cup sour cream or plain yogurt
- caramel apple filling
- 3 medium tart apples, peeled cored and diced (about 2 cups)
- 1/4 cup packed brown sugar
- 2 tbsp unsalted butter
- 1/2 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- salted caramel sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warm
- 4 tbsp unsalted butter
- 1 tsp flaky sea salt (more for sprinkling)
- salted caramel buttercream
- 1 cup (226 g) unsalted butter, room temp
- 3 to 3 1/2 cups powdered sugar (360 to 420 g)
- 1/3 cup salted caramel sauce (from above) plus extra if you like it more caramel-y
- 1 tsp vanilla extract
- pinch fine sea salt
- 1 to 2 tbsp heavy cream if needed for consistency
How to Make this
1. Make the salted caramel sauce first so it can cool: heat 1 cup granulated sugar and 1/4 cup water in a medium saucepan over medium heat, swirl the pan gently (don’t stir) until it turns a deep amber, watch it cause it goes from perfect to burned fast; remove from heat, carefully add 4 tbsp butter and stir, then slowly pour in 1/2 cup warm heavy cream while stirring, return to low heat to combine, stir in 1 tsp flaky sea salt, let cool to room temp.
2. Cook the caramel apple filling: toss 3 diced tart apples with 1/4 cup packed brown sugar, 2 tbsp butter, 1/2 tsp cinnamon and 1 tbsp lemon juice in a skillet over medium heat until apples start to soften, mix 1 tbsp cornstarch with 1 tbsp cold water to make a slurry, add the slurry and cook a minute more until thickened, remove from heat and let cool (it will be juicy and slightly gooey).
3. Prep pans and oven: preheat oven to 350 F (175 C), grease and line two 8 inch cake pans (or 9 inch will work) with parchment and flour the sides if you want, set rack in middle position.
4. Mix dry cake ingredients: whisk together 2 cups all purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp fine salt, 2 tsp ground cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp allspice in a bowl and set aside.
5. Make the cake batter: cream 1/2 cup (113 g) softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until smooth, beat in 1/2 cup neutral oil, then add 2 large eggs one at a time and 1 tsp vanilla; add the dry ingredients to the wet in three additions, alternating with 1 cup apple cider and 1/2 cup sour cream (start and end with the dry), mixing only until just combined so it stays tender.
6. Bake and cool the layers: divide batter evenly between prepared pans, smooth tops and bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs, cool in pans 10 minutes then turn out to a rack to cool completely.
7. Make the salted caramel buttercream: beat 1 cup (226 g) room temp unsalted butter until light, add 3 to 3 1/2 cups powdered sugar a cup at a time, then beat in about 1/3 cup cooled salted caramel sauce (taste and add more if you want it more caramel-y), 1 tsp vanilla and a pinch of fine sea salt; if the frosting is too stiff add 1 to 2 tbsp heavy cream to reach spreading consistency, if too soft chill briefly.
8. Assemble the cake: level the layers if needed, put one layer on your plate, spread a generous layer of the caramel apple filling across the center (drain any excess liquid first), spoon a thin layer of buttercream around the edge to act as a dam if you like, then place the second layer on top.
9. Frost and finish: apply a crumb coat of buttercream, chill 15 minutes, then finish with a smooth outer layer of buttercream, drizzle extra salted caramel sauce over the top and between layers if you like more gooeyness, sprinkle flaky sea salt over the top for contrast.
10. Chill and serve: chill the cake 30 minutes to set the buttercream and caramel for cleaner slices, when serving warm your knife under hot water and dry between cuts for neat slices; store leftovers covered in the fridge up to 4 days.
Equipment Needed
1. Medium saucepan for the salted caramel
2. Heavy skillet for cooking the apples
3. Two 8 inch cake pans (parchment rounds + grease)
4. Electric mixer or stand mixer for batter and buttercream
5. Set of mixing bowls (small, medium, large)
6. Measuring cups and spoons plus a kitchen scale if you got one
7. Rubber spatula and wooden spoon for stirring and scraping
8. Whisk and a small bowl for the cornstarch slurry
9. Cooling rack, serrated knife for leveling and an offset spatula for frosting
FAQ
Apple Cider Cake With Salted Caramel Buttercream Recipe Substitutions and Variations
- All purpose flour, try: cake flour for a lighter, tender crumb (use cup for cup or make your own by replacing 2 tbsp of each cup of AP with 2 tbsp cornstarch), or a 1 to 1 gluten free baking blend if you need it to be GF — expect a slightly different texture.
- Unsalted butter / neutral oil, try: swap the oil for unsweetened applesauce 1 for 1 to cut fat and keep moisture (cake will be a bit denser), or use melted coconut oil 1 for 1, or use all butter instead of half butter/half oil (use same total volume) for a richer flavor.
- Sour cream or plain yogurt, try: full fat Greek yogurt 1 for 1, or buttermilk 1 for 1 (batter will be thinner so watch bake time), or make sour milk by adding 1 tbsp lemon juice or vinegar to 1/2 cup milk and letting it sit 5 minutes.
- Tart apples for the filling, try: firm pears (Bosc) diced 1 for 1, or canned apple pie filling drained (same volume), or frozen diced apples thawed and well drained — all work great if apples arent available.
Pro Tips
1) When making the caramel, heat it until a deep amber and get it off the heat fast, swirl the pan but dont stir with a spoon or you’ll cause crystals. Use warm cream and add it slowly while whisking so it doesnt seize, and if it smells burned start over, theres no fixing a bitter caramel.
2) For the apple filling cut the apples small and even so every piece cooks the same, cook them until just tender not mushy, then drain most of the juices before you put the filling on the cake or it will make the layers soggy. If it still seems too runny chill it a bit or thicken with a tiny extra cornstarch slurry, but let it cool completely before assembling.
3) With the buttercream, never add hot caramel right into soft butter, it will melt and make a greasy mess, wait until the caramel is room temp. Start with less caramel than you think and taste as you go, you can always add more; if the frosting gets too soft pop it in the fridge for 10 to 15 minutes then rewhip.
4) Assembly hacks: put a thin ring of frosting around the edge of the bottom layer to act like a dam before you spoon in the apple filling so it doesnt leak out the sides, do a quick chill after the crumb coat for cleaner final frosting, and when you slice warm your knife under hot water and dry it between cuts for neat pieces.
Apple Cider Cake With Salted Caramel Buttercream Recipe
I made an Apple Cider Cake With Salted Caramel Buttercream that hides a gooey caramel apple filling between two spice-laced layers, and I'm eager to share the story behind it.
12
servings
620
kcal
Equipment: 1. Medium saucepan for the salted caramel
2. Heavy skillet for cooking the apples
3. Two 8 inch cake pans (parchment rounds + grease)
4. Electric mixer or stand mixer for batter and buttercream
5. Set of mixing bowls (small, medium, large)
6. Measuring cups and spoons plus a kitchen scale if you got one
7. Rubber spatula and wooden spoon for stirring and scraping
8. Whisk and a small bowl for the cornstarch slurry
9. Cooling rack, serrated knife for leveling and an offset spatula for frosting
Ingredients
cake
2 cups (250 g) all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp fine salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice
1 cup granulated sugar (200 g)
1/2 cup packed light brown sugar (100 g)
1/2 cup (113 g) unsalted butter softened
1/2 cup (120 ml) neutral oil (vegetable or canola)
2 large eggs
1 tsp vanilla extract
1 cup apple cider (240 ml)
1/2 cup sour cream or plain yogurt
caramel apple filling
3 medium tart apples, peeled cored and diced (about 2 cups)
1/4 cup packed brown sugar
2 tbsp unsalted butter
1/2 tsp ground cinnamon
1 tbsp lemon juice
1 tbsp cornstarch
salted caramel sauce
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream, warm
4 tbsp unsalted butter
1 tsp flaky sea salt (more for sprinkling)
salted caramel buttercream
1 cup (226 g) unsalted butter, room temp
3 to 3 1/2 cups powdered sugar (360 to 420 g)
1/3 cup salted caramel sauce (from above) plus extra if you like it more caramel-y
1 tsp vanilla extract
pinch fine sea salt
1 to 2 tbsp heavy cream if needed for consistency
Directions
- Make the salted caramel sauce first so it can cool: heat 1 cup granulated sugar and 1/4 cup water in a medium saucepan over medium heat, swirl the pan gently (don’t stir) until it turns a deep amber, watch it cause it goes from perfect to burned fast; remove from heat, carefully add 4 tbsp butter and stir, then slowly pour in 1/2 cup warm heavy cream while stirring, return to low heat to combine, stir in 1 tsp flaky sea salt, let cool to room temp.
- Cook the caramel apple filling: toss 3 diced tart apples with 1/4 cup packed brown sugar, 2 tbsp butter, 1/2 tsp cinnamon and 1 tbsp lemon juice in a skillet over medium heat until apples start to soften, mix 1 tbsp cornstarch with 1 tbsp cold water to make a slurry, add the slurry and cook a minute more until thickened, remove from heat and let cool (it will be juicy and slightly gooey).
- Prep pans and oven: preheat oven to 350 F (175 C), grease and line two 8 inch cake pans (or 9 inch will work) with parchment and flour the sides if you want, set rack in middle position.
- Mix dry cake ingredients: whisk together 2 cups all purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp fine salt, 2 tsp ground cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp allspice in a bowl and set aside.
- Make the cake batter: cream 1/2 cup (113 g) softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until smooth, beat in 1/2 cup neutral oil, then add 2 large eggs one at a time and 1 tsp vanilla; add the dry ingredients to the wet in three additions, alternating with 1 cup apple cider and 1/2 cup sour cream (start and end with the dry), mixing only until just combined so it stays tender.
- Bake and cool the layers: divide batter evenly between prepared pans, smooth tops and bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs, cool in pans 10 minutes then turn out to a rack to cool completely.
- Make the salted caramel buttercream: beat 1 cup (226 g) room temp unsalted butter until light, add 3 to 3 1/2 cups powdered sugar a cup at a time, then beat in about 1/3 cup cooled salted caramel sauce (taste and add more if you want it more caramel-y), 1 tsp vanilla and a pinch of fine sea salt; if the frosting is too stiff add 1 to 2 tbsp heavy cream to reach spreading consistency, if too soft chill briefly.
- Assemble the cake: level the layers if needed, put one layer on your plate, spread a generous layer of the caramel apple filling across the center (drain any excess liquid first), spoon a thin layer of buttercream around the edge to act as a dam if you like, then place the second layer on top.
- Frost and finish: apply a crumb coat of buttercream, chill 15 minutes, then finish with a smooth outer layer of buttercream, drizzle extra salted caramel sauce over the top and between layers if you like more gooeyness, sprinkle flaky sea salt over the top for contrast.
- Chill and serve: chill the cake 30 minutes to set the buttercream and caramel for cleaner slices, when serving warm your knife under hot water and dry between cuts for neat slices; store leftovers covered in the fridge up to 4 days.
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.
Nutrition Facts
- Serving Size: 130g
- Total number of serves: 12
- Calories: 620kcal
- Fat: 36g
- Saturated Fat: 18g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 10g
- Cholesterol: 110mg
- Sodium: 320mg
- Potassium: 220mg
- Carbohydrates: 70g
- Fiber: 2.5g
- Sugar: 42g
- Protein: 5.5g
- Vitamin A: 1200IU
- Vitamin C: 2.5mg
- Calcium: 90mg
- Iron: 2.4mg
