Introduction

This Apple Cider Cake with Salted Caramel Buttercream is a perfect blend of cozy autumn flavors. Moist cake layers infused with apple cider are paired with a rich, creamy salted caramel frosting and a delightful caramel apple filling. It’s an irresistible treat for any occasion.

A round cake with two visible layers is covered in light brown frosting that has a smooth but slightly textured surface. The bottom half of the cake's sides are coated with crushed nuts mixed with crumbs. On top, there are three swirls of the same light brown frosting arranged in a triangle, with two cinnamon sticks placed diagonally in the center. The cake sits on a white plate with a wooden pedestal on a white marbled surface. Nearby, there is a red apple on the left and some scattered crumbs with a cinnamon stick and a light brown cloth on the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat oven to 350°F. Grease and flour two 8-inch round pans.
Step 2: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and clove. Set aside.
Step 3: Cream together 1 cup butter and brown sugar in a mixing bowl on medium speed. Add eggs and vanilla, beating for 1 minute, scraping the bowl as needed.
Step 4: Alternately add dry ingredients and apple cider to the butter mixture in three batches, starting and ending with dry ingredients. Mix on medium speed until combined, about 1 to 2 minutes.
Step 5: Divide batter evenly between prepared pans. Bake 25–28 minutes or until a toothpick inserted in the center comes out with a few crumbs. For 9-inch pans, bake 22–25 minutes.
Step 6: For the caramel apple filling, heat 1 tablespoon butter in a sauté pan over medium-high heat. Add apple slices and cook for 2 minutes until slightly soft. Sprinkle cinnamon over apples and stir in ½ cup salted caramel sauce. Reduce heat to low and bring to a boil, then remove from heat and refrigerate until thickened, about 20 minutes.
Step 7: For the salted caramel buttercream, beat 1½ cups softened butter in a stand mixer on medium-high until pale and fluffy. Add cream cheese and beat until combined. Gradually add confectioners sugar, 1 cup at a time, on lowest speed. Increase speed to medium-high and beat 1 minute. Mix in ¾ cup salted caramel sauce, beating for 2 minutes and scraping the bowl halfway through.
Step 8: To assemble, pipe a border around the edge of one cake layer to create a wall. Fill the center with the cooled caramel apple filling. Place the second layer on top and press lightly.
Step 9: Frost the outside of the cake with the remaining salted caramel buttercream. Optionally, crush walnuts and press them onto the bottom half of the frosted cake. Garnish with cinnamon sticks.

Tips & Variations

Use fresh apple cider for the best flavor and natural sweetness in the cake.
For a nut-free version, omit the walnuts or replace with toasted pecans or pumpkin seeds.
Store remaining salted caramel sauce refrigerated for up to 1 week or freeze for longer storage.
Try adding a pinch of ground ginger or allspice to enhance the warm spice profile.
If you don’t have salted caramel sauce, make your own or use a quality store-bought caramel sauce and add a pinch of sea salt.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the buttercream fresh. Bring to room temperature before serving for the best texture and flavor. Leftover cake can be frozen wrapped tightly in plastic and foil for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a round cake with light beige frosting and chopped nuts decorating the bottom edge, placed on a white cake stand with a wooden base on a white marbled surface. The cake has two visible layers inside, separated by a creamy beige filling. Two swirls of frosting topped with cinnamon sticks sit on top of the cake. In the foreground, there is a white plate with a slice of the same cake showing the two cake layers and frosting, with some crumbs around it. Another white plate with a small piece of cake and crumbs is partially visible, along with a fork and a beige cloth napkin nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use apple juice instead of apple cider?

Apple juice can be used as a substitute but may lack the depth of flavor apple cider provides. For best results, use fresh, unfiltered apple cider if possible.

How do I make salted caramel sauce?

Salted caramel sauce is made by melting sugar until caramelized, then adding butter, cream, and a pinch of salt. There are many recipes online if you want to make it from scratch, or you can purchase high-quality pre-made sauce for convenience.