Apple Cider Cake with Caramel and Cream Cheese Frosting: A Taste of Fall in Every Bite
This Apple Cider Cake is the ultimate fall dessert. Infused with a rich apple cider reduction, topped with a dreamy caramel sauce, and finished with a smooth cream cheese frosting, this cake is perfect for cool autumn days. Each bite brings the cozy, spiced flavors of apple cider together with creamy, caramel goodness—just the treat to enjoy with a cup of tea or coffee.
Apple Cider Cake Recipe
Prep Time: 30 minutes
Cooking Time: 1 hour, 20 minutes
Chill Time: 6 hours
Total Time: 2 hours, 50 minutes
Calories: 420 kcal per slice
Servings: 16
Ingredients:
For the Apple Cider Reduction:
- 6 cups (1440 ml) apple cider
For the Apple Cider Cake:
- 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp allspice
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1/2 cup (110 g) light brown sugar, packed
- 3 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1/2 cup (122 g) sour cream, at room temperature
- 1/2 cup (120 ml) apple cider reduction, at room temperature
- 1/3 cup (95 g) unsweetened apple butter, at room temperature
For the Apple Cider Caramel:
- 1/2 cup (120 ml) apple cider reduction, at room temperature
- 3/4 cup (165 g) light brown sugar, packed
- 9 tbsp (126 g) unsalted butter
- 1 cup (240 ml) heavy cream
- 1 tsp vanilla extract
- 1/8 tsp salt
For the Cream Cheese Frosting:
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
Directions:
1. Make the Apple Cider Reduction:
In a large saucepan, bring the apple cider to a simmer over medium-low heat. Let it simmer for 40-50 minutes until it reduces to 1 cup. Allow it to cool completely, as half will be used for the cake and the other half for the caramel sauce.
2. Prepare the Apple Cider Cake:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch metal baking pan and line it with parchment paper. In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt, then set aside.
In a large bowl (or with a stand mixer fitted with the paddle attachment), cream the softened butter, granulated sugar, and brown sugar on high speed for 2 minutes. Add the eggs and vanilla, mixing on medium speed until smooth and pale, about 1 minute.
Add the buttermilk, sour cream, 1/2 cup apple cider reduction, and apple butter. Mix on medium speed until combined; the batter may appear curdled but will smooth out once the dry ingredients are added.
Gradually add the dry ingredients, mixing on low speed just until combined. Pour the batter into the prepared pan and bake for 48-52 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack.
3. Make the Apple Cider Caramel Sauce:
While the cake bakes, combine the remaining apple cider reduction, brown sugar, and butter in a medium saucepan over medium heat. Allow it to simmer for 5 minutes, stirring occasionally. Reduce the heat to medium-low, add the heavy cream, and simmer for an additional 3-4 minutes. Remove from heat and stir in vanilla and salt. Let the caramel cool to room temperature.
4. Prepare the Cream Cheese Frosting:
In a large bowl, whip the softened butter on high speed until pale and fluffy. Add the cold cream cheese and mix on medium speed until smooth and creamy. Gradually sift in the powdered sugar, mixing on low speed, then whip on high speed for 1 minute until fluffy.
5. Assemble the Cake:
Once the cake has cooled completely, remove it from the pan using the parchment paper. Use the end of a wooden spoon or a skewer to poke holes across the top of the cake. Transfer the cooled caramel sauce to a piping bag, snip the tip, and pipe the caramel into the holes.
Spread a thick layer of cream cheese frosting over the top of the cake. Drizzle the remaining caramel sauce on top and gently swirl it with a spoon for a marbled effect. Slice the cake into 16 squares and serve with an extra drizzle of caramel if desired!
Tips for the Perfect Apple Cider Cake
- Room Temperature Ingredients: Ensure that eggs, butter, and dairy are at room temperature for the smoothest batter.
- Extra Flavor Boost: Add a dash of ginger to the spice mix for extra warmth.
- Presentation: For a decorative touch, top with apple slices or a sprinkle of cinnamon before serving.
This Apple Cider Cake brings all the best fall flavors together in one irresistible dessert. With its spiced layers, caramel swirls, and creamy frosting, it’s sure to be a favorite for family and friends. Enjoy with a cup of hot apple cider or coffee for the perfect autumn experience!
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Apple Cider Cake
- Total Time: 2 hours, 50 minutes
- Yield: 16 1x
Description
This Apple Cider Cake captures the essence of fall with every bite. It starts with a moist, spiced cake that’s filled with apple cider caramel sauce and topped with a luscious cream cheese frosting. The rich apple and cinnamon flavors make it an ideal dessert for family gatherings or cozy autumn nights.
Ingredients
For the Apple Cider Reduction:
6 cups (1440 ml) apple cider
For the Apple Cider Cake:
2 1/4 cups (282 g) all-purpose flour, spooned and leveled
1 tbsp cinnamon
1 tsp nutmeg
1/4 tsp allspice
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
10 tbsp (140 g) unsalted butter, softened
1 cup (200 g) granulated white sugar
1/2 cup (110 g) light brown sugar, packed
3 large eggs, at room temperature
1 tbsp vanilla extract
1/2 cup (120 ml) buttermilk, at room temperature
1/2 cup (122 g) sour cream, at room temperature
1/2 cup (120 ml) apple cider reduction, at room temperature
1/3 cup (95 g) unsweetened apple butter, at room temperature
For the Apple Cider Caramel:
1/2 cup (120 ml) apple cider reduction, at room temperature
3/4 cup (165 g) light brown sugar, packed
9 tbsp (126 g) unsalted butter
1 cup (240 ml) heavy cream
1 tsp vanilla extract
1/8 tsp salt
For the Cream Cheese Frosting:
1 cup (224 g) unsalted butter, softened
8 oz (226 g) cream cheese, cold
2 cups (260 g) powdered sugar
Instructions
Make the Apple Cider Reduction: In a large saucepan, bring 6 cups of apple cider to a simmer over medium-low heat. Simmer for 40-50 minutes until it reduces to 1 cup. Allow it to cool completely. Half will be used in the cake and the other half in the caramel sauce.
Prepare the Apple Cider Cake: Preheat the oven to 350°F (175°C). Grease a 9×9-inch metal baking pan and line with parchment paper. In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
In a large bowl (or stand mixer with paddle attachment), cream together softened butter, granulated sugar, and brown sugar on high speed for 2 minutes. Add eggs and vanilla and mix on medium speed for about 1 minute, until pale and smooth.
Add buttermilk, sour cream, 1/2 cup apple cider reduction, and apple butter. Mix on medium speed until combined; the batter may look curdled but will smooth out once dry ingredients are added.
Gradually add dry ingredients, mixing on low speed just until combined. Pour the batter into the prepared pan. Bake for 48-52 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan on a wire rack.
Make the Apple Cider Caramel Sauce: While the cake bakes, combine the remaining apple cider reduction, brown sugar, and butter in a medium saucepan over medium heat. Simmer for 5 minutes, stirring occasionally. Reduce to medium-low heat, add the cream, and simmer for an additional 3-4 minutes. Remove from heat and stir in vanilla and salt. Allow caramel to cool to room temperature.
Prepare the Cream Cheese Frosting: In a large bowl, whip the softened butter on high speed until pale and fluffy. Add cold cream cheese and mix on medium speed until combined and creamy. Gradually sift in powdered sugar, mixing on low speed, then whip on high speed for 1 minute until fluffy.
Assemble the Cake: Once the cake has cooled completely, remove it from the pan using the parchment paper. Use the end of a wooden spoon or skewer to poke holes across the top. Transfer cooled caramel sauce to a piping bag, snip the tip, and pipe caramel into the holes.
Spread a thick layer of cream cheese frosting on top of the cake. Drizzle remaining caramel sauce on top and gently swirl with a spoon. Cut into 16 squares and serve with an extra drizzle of caramel if desired!
- Prep Time: 30 minutes
- Cook Time: 1 hour, 20 minutes
Nutrition
- Calories: 420