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Best Apple Cider Caramel Layer Cake: Easy Homemade Recipe

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This Best Apple Cider Caramel Layer Cake is a tender, spiced layer cake with silky caramel and apple-infused frosting. It’s the perfect fall dessert that tastes like autumn in every bite, made with reduced apple cider for concentrated flavor.

Ingredients

Scale
  • 2 cups apple cider (unfiltered)
  • 3 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, room temperature (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 cup apple cider (for caramel)
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter, cut into pieces (for caramel)
  • 1/2 cup heavy cream, room temperature (for caramel)
  • 1 teaspoon vanilla extract (for caramel)
  • 1/2 teaspoon flaky sea salt (optional, for caramel)
  • 1 1/2 cups unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1/4 cup reduced apple cider (reserved from cake step, for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Reduce the apple cider: Pour 2 cups apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about 1/2 cup, 15-20 minutes. Swirl occasionally, do not stir. Pour into a small bowl and cool completely. Reserve 1/4 cup for frosting, the rest for cake batter.
  2. Prepare the cake pans: Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans with butter or non-stick spray. Line bottoms with parchment paper circles, grease parchment, and dust with flour, tapping out excess.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. Cream butter and sugars: In a stand mixer with paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  5. Add eggs and vanilla: Add eggs one at a time, beating well after each. Add vanilla extract and beat until combined. Batter may look curdled.
  6. Alternate dry and wet ingredients: With mixer on low, add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix just until combined after each addition.
  7. Add reduced cider: Pour in remaining reduced apple cider (not the reserved 1/4 cup). Fold gently with a rubber spatula until just incorporated.
  8. Bake the layers: Divide batter evenly among prepared pans. Smooth tops. Bake for 25-30 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Remove parchment.
  9. Make the caramel: In a medium saucepan, combine 1 cup apple cider and 1 cup granulated sugar. Stir gently over medium heat until sugar dissolves. Stop stirring and bring to a boil. Cook until deep amber, about 8-10 minutes. Remove from heat and immediately whisk in butter pieces until melted. Slowly pour in heavy cream (it will bubble up) and whisk until smooth. Stir in vanilla and flaky sea salt if using. Cool to room temperature.
  10. Make the frosting: In clean stand mixer bowl, beat softened butter on medium speed until creamy, about 2 minutes. Gradually add sifted powdered sugar, one cup at a time, beating on low. Add reserved 1/4 cup reduced apple cider, vanilla, and pinch of salt. Increase speed to medium-high and beat for 3-4 minutes until light, fluffy, and spreadable.
  11. Assemble the cake: Place one cake layer on serving plate. Spread generous layer of frosting on top. Drizzle some caramel over frosting. Repeat with second layer. Place third layer on top and frost entire cake with thin crumb coat. Refrigerate for 20 minutes to set crumb coat, then apply final layer of frosting. Drizzle remaining caramel over top, letting it drip down sides. Sprinkle with flaky sea salt if desired.

Notes

Room temperature ingredients are crucial for best results. Don’t skip the parchment paper for clean release. Reduce cider slowly to avoid scorching. When making caramel, do not stir after sugar dissolves to prevent crystallization. Level cake layers for even stacking. Chill cake before slicing for clean cuts. Store at room temperature for up to 2 days or refrigerate for up to 5 days. Unfrosted layers can be frozen for up to 3 months.

Nutrition

Keywords: apple cider cake, caramel layer cake, fall dessert, apple cake, homemade cake, layer cake, apple cider caramel

Find it online: https://bakebelle.com/best-apple-cider-caramel-layer-cake-easy-homemade-recipe/