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 spiced layers and is finished with a silky salted caramel buttercream.

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I know I say this a lot, but this cake surprised me. The apple cider and tart Granny Smith apples fold into a gooey middle that kind of steals the show, and yes I kept sneaking tastes.

I frost it with that silky Caramel Buttercream and suddenly its not just dessert, its drama. Some friends call it my Apple Cider Crazy Cake because it looks fancier than it is, yet somehow messy and honest.

I promise there’s a sticky, spiced payoff that makes you forget the fork you dropped, and you’ll want to make it again, right away.

Ingredients

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All-purpose flour The backbone of cake, adds carbs and structure, little protein, not healthy
Granny Smith apples Tart fruit, adds fiber and bright acidity, low calories, pleasantly sour
Unsalted butter Rich in fat and calories, gives moistness and flavor, no protein or fiber
Brown sugar Adds sweetness and molasses notes, mostly simple carbs, increases moisture and color
Sour cream Adds tangy richness, contributes fat and moisture, slightly lowers overall sweetness
Heavy cream Makes caramel smooth and creamy, high fat, boosts richness and mouthfeel
Sea salt Tiny pinch balances sweetness, enhances flavor perception, contains trace minerals

Ingredient Quantities

For the cake
- All-purpose flour, 2 1/2 cups (320 g)
- Baking powder, 2 teaspoons
- Baking soda, 1 teaspoon
- Fine salt, 1 teaspoon
- Ground cinnamon, 2 teaspoons
- Ground nutmeg, 1/2 teaspoon
- Ground allspice or ground cloves, 1/4 teaspoon
- Unsalted butter, 1 cup (227 g), softened
- Granulated sugar, 1 cup (200 g)
- Light brown sugar, 1/2 cup packed (110 g)
- Large eggs, 3
- Apple cider, 1/3 cup
- Sour cream, 1/2 cup (120 g)
- Vanilla extract, 1 1/2 teaspoons

For the gooey caramel apple filling
- Tart apples (Granny Smith), 3 medium, peeled and diced (about 3 cups)
- Unsalted butter, 2 tablespoons
- Light brown sugar, 1/3 cup packed (about 70 g)
- Ground cinnamon, 1/2 teaspoon
- Lemon juice, 1 tablespoon
- Cornstarch, 1 tablespoon

For the salted caramel sauce (for filling and buttercream)
- Granulated sugar, 1 cup (200 g)
- Water, 1/4 cup (60 ml)
- Unsalted butter, 6 tablespoons (85 g)
- Heavy cream, 1/2 cup (120 ml)
- Flaky sea salt, 1 to 1 1/2 teaspoons (to taste)
- Vanilla extract, 1/2 teaspoon (optional)

For the salted caramel buttercream
- Unsalted butter, 1 cup (227 g), softened
- Confectioners sugar, 4 cups (about 480 g), sifted if you can
- Prepared salted caramel sauce, 1/3 to 1/2 cup (80 to 120 ml), adjust to taste
- Heavy cream or milk, 1 to 2 tablespoons
- Vanilla extract, 1 teaspoon
- Fine sea salt, 1/4 teaspoon (or a bit more if you like salty)

Optional garnish
- Extra flaky sea salt for sprinkling
- Sliced apples or leftover caramel for drizzling

How to Make this

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1. Preheat oven to 350 F. Grease and flour two 8 inch round cake pans and line the bottoms with parchment, then grease the parchment too so the cakes come out clean.

2. Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt, 2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon allspice or cloves in a bowl and set aside.

3. In a large bowl beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy. Add 3 large eggs one at a time, beating well after each, then stir in 1 1/2 teaspoons vanilla. With mixer on low, add the dry ingredients in three parts, alternating with the wet mix of 1/3 cup apple cider and 1/2 cup sour cream (start and end with the dry). Don’t overmix, stop when just combined.

4. Divide batter between the prepared pans, smooth tops and bake 25 to 35 minutes until a toothpick near the center comes out clean. Let cakes cool in pans 10 minutes then transfer to a rack to cool completely before assembling.

5. While cakes bake, make the gooey caramel apple filling: melt 2 tablespoons butter in a skillet over medium, add about 3 cups diced tart apples, 1/3 cup packed light brown sugar, 1/2 teaspoon cinnamon and 1 tablespoon lemon juice. Cook until apples are tender and juices bubble, about 6 to 8 minutes. Mix 1 tablespoon cornstarch with a little cold water to make a slurry and stir into the pan, cook another minute until thickened. Set aside to cool.

6. Make the salted caramel sauce: in a medium saucepan combine 1 cup granulated sugar and 1/4 cup water, heat over medium without stirring until it turns a deep amber color (swirl the pan if needed, and wipe down any sugar crystals on the side with a wet pastry brush). Remove from heat, carefully stir in 6 tablespoons unsalted butter, then slowly whisk in 1/2 cup heavy cream until smooth. Stir in 1 to 1 1/2 teaspoons flaky sea salt to taste and 1/2 teaspoon vanilla if using. Cool until warm but pourable.

7. Make the buttercream: beat 1 cup softened unsalted butter until creamy, then gradually add about 4 cups sifted confectioners sugar on low. Add 1/3 to 1/2 cup of the prepared salted caramel sauce (adjust to taste), 1 to 2 tablespoons heavy cream to loosen if needed, 1 teaspoon vanilla and 1/4 teaspoon fine sea salt. Beat until light and fluffy and taste, add more salt or caramel if you want it sweeter or saltier.

8. Assemble the cake: level the cakes if domed. Place one layer on a serving plate, spread a thin layer of buttercream around the edge to create a little dam, spoon the cooled gooey apple filling into the center leaving a small border so it doesn’t spill out, drizzle a few tablespoons of salted caramel over the apples. Top with the second cake layer and press gently.

9. Crumb coat the cake with a thin layer of buttercream, chill 15 to 30 minutes until set, then finish frosting smoothly. Drizzle more salted caramel on top, sprinkle extra flaky sea salt and garnish with thin sliced apples or extra caramel if you like. Chill again to set the filling and buttercream.

10. Store the cake refrigerated because of the cream and butter, bring to room temperature 30 minutes before serving for best flavor. If your caramel thickens too much, warm it slightly to pour or stir in a tablespoon of cream.

Equipment Needed

1. Two 8-inch round cake pans, greased and lined with parchment
2. Parchment paper and a pastry brush (or extra butter for greasing)
3. Stand mixer or hand mixer with paddle attachment
4. Large and medium mixing bowls
5. Measuring cups and spoons (dry and liquid)
6. Whisk and rubber spatula for folding and scraping
7. Medium skillet for the apple filling
8. Medium saucepan for making the caramel sauce
9. Cooling rack and a serrated knife for leveling the cakes

FAQ

How do I stop the caramel apple filling from making the cake soggy?

Cook the diced apples down until most of the juice is gone, then thicken with the cornstarch so the filling is sticky not soupy. Let the filling cool completely before adding it to the cake. If it still seems loose, simmer a bit longer or add a tiny bit more cornstarch dissolved in cold water, cook one minute, then cool. Also put the filling only between layers not all over the top, that helps too.

Can I use other apples or add nuts?

Yes, pick firm, tart or sweet tart apples like Honeycrisp, Braeburn or Pink Lady. Avoid mealy apples. Chopped toasted pecans or walnuts fold in nicely for crunch, just stir them into the cooled filling so they don’t go soggy.

What’s the easiest way to make the salted caramel without burning it?

Use even medium heat, dissolve the sugar in the water first, then stop stirring once it boils. Swirl the pan gently if needed. Watch the color closely and remove from heat at a deep amber. Carefully add the butter and then the warm cream, whisking as you go. If it seizes or splatters, stand back and stir slowly. If crystals form on the sides, wipe them down with a wet pastry brush or start fresh.

My buttercream is too thin or too stiff. How do I fix it?

For thinner, add more prepared caramel a tablespoon at a time or a splash of cream. For stiffer, add more confectioners sugar a little at a time until it holds shape. Chill the frosting for 10 minutes if it’s too soft to pipe. Beat longer on medium speed for a lighter texture, but not so long it gets greasy.

Can I make parts of this ahead and how do I store everything?

Yes. Make the caramel sauce up to two weeks ahead and keep it refrigerated, warm gently to loosen. The apple filling keeps 3 to 4 days in the fridge. Bake layers up to three days ahead and wrap tight, or freeze unfrosted layers up to three months. Assemble and frost within a few days for best texture, and bring the cake to room temperature before serving.

What pans and bake time should I use?

This batter fits two 9 inch round pans or three 8 inch pans. Preheat oven to 350 F. Bake 9 inch pans about 25 to 30 minutes, 8 inch pans about 20 to 28 minutes, or until a toothpick in the center comes out with a few moist crumbs. Oven temps vary so start checking a few minutes early.

Apple Cider Cake With Salted Caramel Buttercream Recipe Substitutions and Variations

Sour cream (1/2 cup)
- Plain Greek yogurt, same amount, almost identical tang and texture.
- Buttermilk, same amount but it’s thinner so cut other liquid by 1-2 tbsp.
- Full-fat plain yogurt, 1:1, a tad less tang than sour cream.
Apple cider (1/3 cup)
- Apple juice, same amount, use unsweetened if you can.
- Reduce apple juice on the stove to concentrate flavor and use that 1:1 for a richer taste.
- Pear cider or nonalcoholic hard cider, same amount, will change the flavor profile a bit.
Unsalted butter (1 cup)
- Salted butter, 1:1, just cut the added salt in the recipe.
- Neutral oil (canola or vegetable), use 3/4 cup oil for 1 cup butter, cake will be moister but less buttery.
- Coconut oil, 1:1 if solid, gives a subtle coconut note.
Tart apples (Granny Smith), 3 medium
- Honeycrisp or Braeburn, same amount, sweeter and juicier.
- Fuji or Pink Lady, same amount, they hold up well when cooked.
- Mix tart and sweet apples 50/50 for balanced sweet-tart flavor.

Pro Tips

1) Measure and mix like a pro, not by guessing. Spoon and level the flour instead of scooping with the cup, and make sure butter, eggs and sour cream are truly at room temp so the batter comes together smooth. Beat the butter and sugars until light and fluffy (3 to 5 minutes) but when you add the flour do it on low and stop as soon as it’s combined — overmixing gives a tough cake.

2) Don’t let the apple filling be watery. Cook the diced apples until they’re tender and the juices are bubbling, then add the cornstarch slurry and cook another minute so it thickens fully. If it still seems loose after cooling, simmer a bit longer or drain some excess syrup before filling the cake, otherwise it will weep through the layers.

3) Respect the caramel. When you’re melting sugar, don’t stir it while it’s melting, just swirl the pan and use a wet pastry brush to wash down crystals on the sides. Warm the cream before adding it to the hot caramel to prevent violent bubbling, and if your sauce firms up in the fridge just warm gently and stir in a splash of cream to loosen.

4) Assembly survival tips. Level the cakes, build a thin buttercream dam around the edge before spooning in the apple center, and leave a small border so nothing spills. Crumb-coat and chill until set, then finish frosting for a clean look. Store chilled because of the dairy, but bring the cake to room temp 20 to 30 minutes before serving so the caramel and buttercream taste their best.

Apple Cider Cake With Salted Caramel Buttercream Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made an Apple Cider Cake With Salted Caramel Buttercream that hides a gooey caramel apple filling between spiced layers and is finished with a silky salted caramel buttercream.

Servings

servings

Calories

884

kcal

Equipment: 1. Two 8-inch round cake pans, greased and lined with parchment
2. Parchment paper and a pastry brush (or extra butter for greasing)
3. Stand mixer or hand mixer with paddle attachment
4. Large and medium mixing bowls
5. Measuring cups and spoons (dry and liquid)
6. Whisk and rubber spatula for folding and scraping
7. Medium skillet for the apple filling
8. Medium saucepan for making the caramel sauce
9. Cooling rack and a serrated knife for leveling the cakes

Ingredients

For the cake
All-purpose flour, 2 1/2 cups (320 g)
Baking powder, 2 teaspoons
Baking soda, 1 teaspoon
Fine salt, 1 teaspoon
Ground cinnamon, 2 teaspoons
Ground nutmeg, 1/2 teaspoon
Ground allspice or ground cloves, 1/4 teaspoon
Unsalted butter, 1 cup (227 g), softened
Granulated sugar, 1 cup (200 g)
Light brown sugar, 1/2 cup packed (110 g)
Large eggs, 3
Apple cider, 1/3 cup
Sour cream, 1/2 cup (120 g)
Vanilla extract, 1 1/2 teaspoons
For the gooey caramel apple filling
Tart apples (Granny Smith), 3 medium, peeled and diced (about 3 cups)
Unsalted butter, 2 tablespoons
Light brown sugar, 1/3 cup packed (about 70 g)
Ground cinnamon, 1/2 teaspoon
Lemon juice, 1 tablespoon
Cornstarch, 1 tablespoon
For the salted caramel sauce (for filling and buttercream)
Granulated sugar, 1 cup (200 g)
Water, 1/4 cup (60 ml)
Unsalted butter, 6 tablespoons (85 g)
Heavy cream, 1/2 cup (120 ml)
Flaky sea salt, 1 to 1 1/2 teaspoons (to taste)
Vanilla extract, 1/2 teaspoon (optional)
For the salted caramel buttercream
Unsalted butter, 1 cup (227 g), softened
Confectioners sugar, 4 cups (about 480 g), sifted if you can
Prepared salted caramel sauce, 1/3 to 1/2 cup (80 to 120 ml), adjust to taste
Heavy cream or milk, 1 to 2 tablespoons
Vanilla extract, 1 teaspoon
Fine sea salt, 1/4 teaspoon (or a bit more if you like salty)
Optional garnish
Extra flaky sea salt for sprinkling
Sliced apples or leftover caramel for drizzling

Directions

Preheat oven to 350 F. Grease and flour two 8 inch round cake pans and line the bottoms with parchment, then grease the parchment too so the cakes come out clean.
Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt, 2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon allspice or cloves in a bowl and set aside.
In a large bowl beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy. Add 3 large eggs one at a time, beating well after each, then stir in 1 1/2 teaspoons vanilla. With mixer on low, add the dry ingredients in three parts, alternating with the wet mix of 1/3 cup apple cider and 1/2 cup sour cream (start and end with the dry). Don’t overmix, stop when just combined.
Divide batter between the prepared pans, smooth tops and bake 25 to 35 minutes until a toothpick near the center comes out clean. Let cakes cool in pans 10 minutes then transfer to a rack to cool completely before assembling.
While cakes bake, make the gooey caramel apple filling: melt 2 tablespoons butter in a skillet over medium, add about 3 cups diced tart apples, 1/3 cup packed light brown sugar, 1/2 teaspoon cinnamon and 1 tablespoon lemon juice. Cook until apples are tender and juices bubble, about 6 to 8 minutes. Mix 1 tablespoon cornstarch with a little cold water to make a slurry and stir into the pan, cook another minute until thickened. Set aside to cool.
Make the salted caramel sauce: in a medium saucepan combine 1 cup granulated sugar and 1/4 cup water, heat over medium without stirring until it turns a deep amber color (swirl the pan if needed, and wipe down any sugar crystals on the side with a wet pastry brush). Remove from heat, carefully stir in 6 tablespoons unsalted butter, then slowly whisk in 1/2 cup heavy cream until smooth. Stir in 1 to 1 1/2 teaspoons flaky sea salt to taste and 1/2 teaspoon vanilla if using. Cool until warm but pourable.
Make the buttercream: beat 1 cup softened unsalted butter until creamy, then gradually add about 4 cups sifted confectioners sugar on low. Add 1/3 to 1/2 cup of the prepared salted caramel sauce (adjust to taste), 1 to 2 tablespoons heavy cream to loosen if needed, 1 teaspoon vanilla and 1/4 teaspoon fine sea salt. Beat until light and fluffy and taste, add more salt or caramel if you want it sweeter or saltier.
Assemble the cake: level the cakes if domed. Place one layer on a serving plate, spread a thin layer of buttercream around the edge to create a little dam, spoon the cooled gooey apple filling into the center leaving a small border so it doesn’t spill out, drizzle a few tablespoons of salted caramel over the apples. Top with the second cake layer and press gently.
Crumb coat the cake with a thin layer of buttercream, chill 15 to 30 minutes until set, then finish frosting smoothly. Drizzle more salted caramel on top, sprinkle extra flaky sea salt and garnish with thin sliced apples or extra caramel if you like. Chill again to set the filling and buttercream.
Store the cake refrigerated because of the cream and butter, bring to room temperature 30 minutes before serving for best flavor. If your caramel thickens too much, warm it slightly to pour or stir in a tablespoon of cream.

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.