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Best Apple Cider Caramel Cake Recipe with Cinnamon Buttercream

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This apple cider caramel cake with cinnamon buttercream is a forgiving, crowd-pleasing dessert that uses simple ingredients and a clever shortcut—no need to reduce the cider. The result is a tender, moist cake with bright apple flavor, topped with a creamy cinnamon frosting and a luscious caramel drizzle.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (355ml) apple cider
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons ground cinnamon (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • 3–4 tablespoons heavy cream (for buttercream)
  • Pinch of salt (for buttercream)
  • ½ cup (120ml) apple cider (for caramel)
  • ½ cup (100g) brown sugar, packed (for caramel)
  • ¼ cup (60ml) heavy cream (for caramel)
  • 2 tablespoons unsalted butter (for caramel)
  • ½ teaspoon vanilla extract (for caramel)
  • Pinch of salt (for caramel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. With mixer on low, add one-third of the flour mixture, mixing until just combined. Add half the apple cider, mix. Repeat with another third of flour, remaining cider, then final third of flour. Do not overmix.
  6. Divide batter evenly between prepared pans. Bake for 28-32 minutes, until a toothpick inserted in center comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto a cooling rack, remove parchment, and cool completely.
  8. For buttercream: Beat softened butter until creamy. Add sifted powdered sugar one cup at a time, then cinnamon, vanilla, and salt. Add heavy cream one tablespoon at a time until spreadable. Beat on medium-high for 2-3 minutes until fluffy.
  9. For caramel: In a small saucepan, combine apple cider and brown sugar. Simmer over medium heat for about 5 minutes until slightly thickened. Remove from heat, stir in heavy cream, butter, vanilla, and salt. Cool until warm but not hot.
  10. Assemble cake: Place one layer on serving plate, spread one-third of buttercream on top, drizzle some caramel. Add second layer, frost entire cake with remaining buttercream, and drizzle caramel over top, letting it drip down sides.

Notes

Don’t skip the parchment paper for easy release. Use room temperature eggs to prevent the butter mixture from seizing. For best flavor, make cake layers a day ahead and wrap tightly. The caramel can be made ahead and reheated. Store cake covered at room temperature for up to 3 days; do not refrigerate. Unfrosted layers can be frozen for up to 3 months.

Nutrition

Keywords: apple cider cake, caramel cake, cinnamon buttercream, fall dessert, apple cake, layer cake, easy cake recipe

Find it online: https://sparklechew.com/best-apple-cider-caramel-cake-recipe-with-cinnamon-buttercream/