I made a two-layer Apple Cider Cake With Salted Caramel Buttercream that hides a gooey caramel apple filling between spiced layers.
I made this Apple Cider Cake With Salted Caramel Buttercream on a dare and now I can’t stop tinkering with it. Tender layers, a sneaky gooey filling and that salted caramel buttercream make every bite feel like a small surprise.
I love how simple swaps like using all purpose flour keep the crumb forgiving, while a hit of ground cinnamon gives it real personality. It’s got a Caramel Buttercream obsession energy and fits straight into my Apple Desserts rotation, but there’s one small twist in texture that keeps people asking what I did differently.
Ingredients
- Fresh apples add fiber natural sweetness and a crisp tang, keeps the cake moist.
- Apple cider gives warm apple flavor, adds liquid and a bit of bright acidity.
- Molasses rich brown sugar adds moisture, deeper caramel notes and a little chew.
- Butter gives richness, fat for a tender crumb and helps caramel turn glossy.
- All purpose flour provides structure and carbs, keeps cake light but still sturdy.
- Cinnamon is a warm aromatic spice, pairs with apples and adds tiny antioxidants.
- Heavy cream makes caramel silky and buttercream smooth, adds a very rich mouthfeel.
- Salted caramel sauce brings sweet and salty contrast, balances sweetness and adds depth.
Ingredient Quantities
- 2 1/4 cups (280 g) all purpose flour (for cake)
- 2 tsp baking powder (for cake)
- 1 tsp baking soda (for cake)
- 1 tsp fine sea salt (for cake)
- 2 tsp ground cinnamon (for cake)
- 1/2 tsp ground nutmeg (for cake)
- 1/2 tsp ground ginger (for cake)
- 1/4 tsp ground cloves (for cake)
- 1 cup packed light brown sugar (220 g) (for cake)
- 1/2 cup (100 g) granulated sugar (for cake)
- 3 large eggs, room temp (for cake)
- 3/4 cup (180 ml) neutral oil like vegetable or canola (for cake)
- 1/2 cup (120 g) sour cream or plain yogurt (for cake)
- 1/2 cup (120 ml) apple cider (for cake)
- 2 tsp vanilla extract (for cake)
- 3 cups peeled, diced apples (about 2 large) (for filling)
- 2 tbsp unsalted butter (for filling)
- 1/3 cup packed brown sugar (70 g) (for filling)
- 1 tsp ground cinnamon (for filling)
- 1 tbsp lemon juice (for filling)
- 1 tbsp cornstarch (for filling)
- 2 tbsp water (for filling)
- 1 cup (200 g) granulated sugar (for caramel sauce)
- 6 tbsp (85 g) unsalted butter, cut into pieces (for caramel sauce)
- 1/2 cup (120 ml) heavy cream, warm (for caramel sauce)
- 1 tsp coarse sea salt (for caramel sauce)
- 1 cup (226 g) unsalted butter, softened (for buttercream)
- 4 cups (480 g) powdered sugar, sifted (for buttercream)
- 3/4 cup (180 ml) salted caramel sauce (for buttercream)
- 1 to 2 tbsp heavy cream or milk (for buttercream)
- 1 tsp vanilla extract (for buttercream)
- flaky sea salt, for sprinkling
How to Make this
1. Preheat oven to 350°F (175°C). Grease and line two 8 inch round pans with parchment and set aside.
2. Make the caramel apple filling: melt 2 tbsp unsalted butter in a skillet over medium heat, add 3 cups peeled, diced apples, 1/3 cup packed brown sugar and 1 tsp ground cinnamon and 1 tbsp lemon juice. Cook until apples are softened about 6 to 8 minutes, they should still have some bite. Mix 1 tbsp cornstarch with 2 tbsp water, stir that into the skillet and cook 1 more minute until glossy and thick. Transfer to a bowl to cool a bit.
3. Make the salted caramel sauce: in a heavy bottom saucepan heat 1 cup granulated sugar over medium, swirl the pan gently (don’t walk away) until it melts and turns a deep amber. Add 6 tbsp unsalted butter and stir till melted, then remove from heat and slowly whisk in 1/2 cup warm heavy cream (pour slowly or it will bubble up). Stir in 1 tsp coarse sea salt. Let the caramel cool until warm but pourable. Reserve 3/4 cup of this sauce for the buttercream and set aside, keep another few tablespoons for drizzling and stir about 1/3 cup into the cooled apple filling so it becomes that gooey caramel apple filling we want.
4. Whisk the dry cake ingredients in a large bowl: 2 1/4 cups all purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp fine sea salt, 2 tsp ground cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1/4 tsp cloves.
5. In a separate bowl beat together 1 cup packed light brown sugar and 1/2 cup granulated sugar with 3 large eggs until just combined. Add 3/4 cup neutral oil, 1/2 cup sour cream (or plain yogurt), 1/2 cup apple cider and 2 tsp vanilla extract and mix until smooth.
6. Fold the wet into the dry ingredients until just combined, don’t overmix or the cake will be tough. Divide the batter evenly between the two prepared pans, smooth the tops and bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes then turn out to wire racks to cool completely.
7. Make the salted caramel buttercream: beat 1 cup unsalted butter (softened) until fluffy, add 4 cups sifted powdered sugar gradually and beat on low then medium until mostly combined. Beat in 3/4 cup of the reserved salted caramel sauce, 1 tsp vanilla extract and 1 to 2 tbsp heavy cream or milk to reach a spreadable consistency. Taste and add a tiny pinch of coarse salt if it needs brightness. Tip: if caramel is too hot it’ll melt the buttercream so make sure it’s only warm.
8. Assembly: level the cakes if needed. Place bottom layer on your plate, spread a thin layer of buttercream to lock crumbs, spoon the cooled gooey caramel apple filling over that leaving a small border. Drizzle a little extra caramel over the apples if you like.
9. Top with the second cake layer, crumb coat with buttercream and chill 15 to 30 minutes until set. Finish frosting with remaining buttercream, smooth or pipe as you like, then drizzle more salted caramel on top and sprinkle flaky sea salt. Let the cake sit at room temp for 30 minutes before slicing so the filling is gooey and the buttercream is soft.
Equipment Needed
1. Two 8 inch round cake pans, greased and lined with parchment
2. Heavy bottomed saucepan for the caramel
3. Large skillet for the apple filling
4. A set of mixing bowls (small, medium, large)
5. Measuring cups, measuring spoons and a kitchen scale (if you like precision)
6. Electric hand mixer or stand mixer for the buttercream
7. Whisk and a wooden spoon for stirring and mixing
8. Rubber spatula plus an offset spatula or bench scraper for frosting
9. Wire cooling racks to cool the cakes completely before assembly
FAQ
Apple Cider Cake With Salted Caramel Buttercream Recipe Substitutions and Variations
- All purpose flour: swap with cake flour for a lighter, softer crumb. For accuracy, for each cup AP measure 1 cup minus 2 tbsp AP and stir in 2 tbsp cornstarch, sift before using.
- Eggs (3 large): use flax eggs or fruit puree if you need an egg free option. 1 tbsp ground flax + 3 tbsp water makes 1 flax egg (let sit 5 minutes). Or 1/4 cup unsweetened applesauce = 1 egg, but the cake will be a little more moist and less springy.
- Neutral oil (3/4 cup): swap with melted unsalted butter 1:1 for richer flavor, or replace with an equal amount of applesauce to cut fat and keep moisture (texture will be denser).
- Heavy cream (for caramel 1/2 cup): use full fat coconut milk warmed 1:1 for a dairy free caramel, or use evaporated milk 1:1 for similar richness if you dont have cream.
Pro Tips
– Pick the right apples and treat them gently. Use firm apples like Granny Smith or Honeycrisp, cut them into uniform dice so they cook evenly, and stop cooking when they still have a little bite. Let the filling cool completely before you pile it onto the cake or it’ll make the layers soggy.
– Be patient with the caramel. Make it low and steady, swirl the pan gently, and when you add butter and warm cream go slow or it will seize or bubble up ferociously. Let the caramel cool to warm but still pourable before mixing any into buttercream, otherwise it will melt the butter and you get a greasy mess.
– Measure and mix like a baker not a robot. Spoon flour into the cup and level it off so your cake doesn’t come out dense. Fold the wet into the dry until just combined, stop when you still see small streaks, overmixing makes a tough cake. Also use room temp eggs and sour cream so the batter emulsifies smoothly.
– Chill smart at assembly. Do a thin crumb coat and chill it 15 to 30 minutes before the final frost so crumbs stay put. For cleaner slices, let the finished cake rest at room temp for about 30 minutes then use a hot, wiped knife between cuts. If the buttercream gets too soft, chill briefly and then re-whip slightly.
Apple Cider Cake With Salted Caramel Buttercream Recipe
I made a two-layer Apple Cider Cake With Salted Caramel Buttercream that hides a gooey caramel apple filling between spiced layers.
12
servings
820
kcal
Equipment: 1. Two 8 inch round cake pans, greased and lined with parchment
2. Heavy bottomed saucepan for the caramel
3. Large skillet for the apple filling
4. A set of mixing bowls (small, medium, large)
5. Measuring cups, measuring spoons and a kitchen scale (if you like precision)
6. Electric hand mixer or stand mixer for the buttercream
7. Whisk and a wooden spoon for stirring and mixing
8. Rubber spatula plus an offset spatula or bench scraper for frosting
9. Wire cooling racks to cool the cakes completely before assembly
Ingredients
2 1/4 cups (280 g) all purpose flour (for cake)
2 tsp baking powder (for cake)
1 tsp baking soda (for cake)
1 tsp fine sea salt (for cake)
2 tsp ground cinnamon (for cake)
1/2 tsp ground nutmeg (for cake)
1/2 tsp ground ginger (for cake)
1/4 tsp ground cloves (for cake)
1 cup packed light brown sugar (220 g) (for cake)
1/2 cup (100 g) granulated sugar (for cake)
3 large eggs, room temp (for cake)
3/4 cup (180 ml) neutral oil like vegetable or canola (for cake)
1/2 cup (120 g) sour cream or plain yogurt (for cake)
1/2 cup (120 ml) apple cider (for cake)
2 tsp vanilla extract (for cake)
3 cups peeled, diced apples (about 2 large) (for filling)
2 tbsp unsalted butter (for filling)
1/3 cup packed brown sugar (70 g) (for filling)
1 tsp ground cinnamon (for filling)
1 tbsp lemon juice (for filling)
1 tbsp cornstarch (for filling)
2 tbsp water (for filling)
1 cup (200 g) granulated sugar (for caramel sauce)
6 tbsp (85 g) unsalted butter, cut into pieces (for caramel sauce)
1/2 cup (120 ml) heavy cream, warm (for caramel sauce)
1 tsp coarse sea salt (for caramel sauce)
1 cup (226 g) unsalted butter, softened (for buttercream)
4 cups (480 g) powdered sugar, sifted (for buttercream)
3/4 cup (180 ml) salted caramel sauce (for buttercream)
1 to 2 tbsp heavy cream or milk (for buttercream)
1 tsp vanilla extract (for buttercream)
flaky sea salt, for sprinkling
Directions
- Preheat oven to 350°F (175°C). Grease and line two 8 inch round pans with parchment and set aside.
- Make the caramel apple filling: melt 2 tbsp unsalted butter in a skillet over medium heat, add 3 cups peeled, diced apples, 1/3 cup packed brown sugar and 1 tsp ground cinnamon and 1 tbsp lemon juice. Cook until apples are softened about 6 to 8 minutes, they should still have some bite. Mix 1 tbsp cornstarch with 2 tbsp water, stir that into the skillet and cook 1 more minute until glossy and thick. Transfer to a bowl to cool a bit.
- Make the salted caramel sauce: in a heavy bottom saucepan heat 1 cup granulated sugar over medium, swirl the pan gently (don’t walk away) until it melts and turns a deep amber. Add 6 tbsp unsalted butter and stir till melted, then remove from heat and slowly whisk in 1/2 cup warm heavy cream (pour slowly or it will bubble up). Stir in 1 tsp coarse sea salt. Let the caramel cool until warm but pourable. Reserve 3/4 cup of this sauce for the buttercream and set aside, keep another few tablespoons for drizzling and stir about 1/3 cup into the cooled apple filling so it becomes that gooey caramel apple filling we want.
- Whisk the dry cake ingredients in a large bowl: 2 1/4 cups all purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp fine sea salt, 2 tsp ground cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1/4 tsp cloves.
- In a separate bowl beat together 1 cup packed light brown sugar and 1/2 cup granulated sugar with 3 large eggs until just combined. Add 3/4 cup neutral oil, 1/2 cup sour cream (or plain yogurt), 1/2 cup apple cider and 2 tsp vanilla extract and mix until smooth.
- Fold the wet into the dry ingredients until just combined, don’t overmix or the cake will be tough. Divide the batter evenly between the two prepared pans, smooth the tops and bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes then turn out to wire racks to cool completely.
- Make the salted caramel buttercream: beat 1 cup unsalted butter (softened) until fluffy, add 4 cups sifted powdered sugar gradually and beat on low then medium until mostly combined. Beat in 3/4 cup of the reserved salted caramel sauce, 1 tsp vanilla extract and 1 to 2 tbsp heavy cream or milk to reach a spreadable consistency. Taste and add a tiny pinch of coarse salt if it needs brightness. Tip: if caramel is too hot it’ll melt the buttercream so make sure it’s only warm.
- Assembly: level the cakes if needed. Place bottom layer on your plate, spread a thin layer of buttercream to lock crumbs, spoon the cooled gooey caramel apple filling over that leaving a small border. Drizzle a little extra caramel over the apples if you like.
- Top with the second cake layer, crumb coat with buttercream and chill 15 to 30 minutes until set. Finish frosting with remaining buttercream, smooth or pipe as you like, then drizzle more salted caramel on top and sprinkle flaky sea salt. Let the cake sit at room temp for 30 minutes before slicing so the filling is gooey and the buttercream is soft.
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.
Nutrition Facts
- Serving Size: 150g
- Total number of serves: 12
- Calories: 820kcal
- Fat: 50g
- Saturated Fat: 26g
- Trans Fat: 0.6g
- Polyunsaturated: 6g
- Monounsaturated: 18g
- Cholesterol: 115mg
- Sodium: 420mg
- Potassium: 260mg
- Carbohydrates: 95g
- Fiber: 3g
- Sugar: 65g
- Protein: 5g
- Vitamin A: 1300IU
- Vitamin C: 3mg
- Calcium: 120mg
- Iron: 2.8mg
