There’s something truly comforting about the flavors of fall wrapped up in one delicious cake. This Apple Cider Cake with Salted Caramel Buttercream brings that cozy, sweet warmth right to your table. The tender apple cider-infused cake paired with a rich, creamy salted caramel frosting makes every bite feel like a celebration. It’s perfect for everyday treats, weekend baking projects, or impressing guests without stress.
I stumbled across this recipe one chilly evening when I was craving something sweet but comforting. Apple cider had just hit the markets, and I wanted to bake something that captured the crisp fall vibes.
The salted caramel buttercream was a happy accident — I had some leftover caramel sauce from another recipe and thought, why not swirl it into frosting?
That moment turned a good cake into a great one.
Since then, it’s been a staple in my kitchen for birthdays, family dinners, and anytime I want a little slice of fall joy.
Why You’ll Love This
First off, the flavor combo is incredible. The cake is moist and fluffy with subtle apple cider notes that add depth without overpowering the other spices. You get the perfect balance of sweet and slightly tart with every bite.
Second, the salted caramel buttercream is pure magic. Creamy, buttery, and just salty enough to cut through the sweetness, it adds a luscious finish that takes the cake to the next level. It’s the kind of frosting you’ll want to savor on its own.
Third, this cake is surprisingly easy to make. It’s a straightforward batter with simple steps, so even if you’re a beginner baker, you can feel confident tackling it. Plus, the caramel buttercream comes together quickly and doesn’t require fancy equipment.
Lastly, this recipe is versatile. It works beautifully for casual family dinners, holiday parties, or even as a gift. You can easily double the recipe for larger gatherings or bake cupcakes instead. It also pairs well with a cozy cup of tea or coffee, making it a wonderful treat any time of day.
Recipe Details
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Cuisine Type(s): American, Fall-inspired, Dessert
Servings: 10 slices
Estimated Cost: Moderate — mostly pantry staples plus fresh apple cider and caramel
Equipment Needed:
- Mixing bowls
- Electric mixer or hand whisk
- 9-inch bundt pan or 9×13 inch cake pan
- Measuring cups and spoons
- Rubber spatula
- Saucepan (for caramel sauce)
- Cooling rack
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup apple cider (preferably fresh or high-quality)
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
For the Salted Caramel Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup homemade or store-bought caramel sauce
- 1 tsp vanilla extract
- ½ tsp flaky sea salt (plus more for garnish)
- 2-3 tbsp heavy cream or milk (to thin, if needed)
Helpful notes:
- You can swap sour cream for Greek yogurt for a slight tang and protein boost.
- Use freshly ground spices for the best flavor punch.
- If you don’t have fresh apple cider, apple juice works in a pinch, but cider gives a richer taste.
- Store-bought caramel sauce can save time, but homemade caramel makes it extra special.
Step-by-Step Instructions
- Prep and Preheat: Start by preheating your oven to 350°F (175°C). Grease your bundt or cake pan well and lightly dust it with flour to ensure the cake releases easily after baking. Gather all your ingredients so you’re ready to go.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this aside while you work on the wet ingredients. This helps evenly distribute the leavening agents and spices for a balanced flavor and rise.
- Cream Butter and Sugar: Using an electric mixer or a sturdy whisk, beat the softened butter and sugar on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. This step is key for a tender crumb, so don’t rush it.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. The batter might look slightly curdled here, but that’s okay.
- Combine Wet and Dry: Alternately add the dry ingredient mixture and the apple cider to the butter mixture, starting and ending with the dry ingredients. Mix gently between additions. Finally, fold in the sour cream or Greek yogurt to add moisture and richness.
- Bake and Cool: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before frosting.
- Make the Buttercream: While the cake cools, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, mixing well. Slowly add the caramel sauce, vanilla, and sea salt, beating until smooth. Adjust the consistency with heavy cream or milk, adding a tablespoon at a time until it’s spreadable but still thick.
- Frost the Cake: Once the cake is completely cool, generously frost the top and sides with the salted caramel buttercream. Sprinkle a little extra flaky sea salt on top for that perfect salty-sweet finish.
Nutrition Facts (per serving)
- Calories: 420
- Protein: 4g
- Carbohydrates: 56g
- Fiber: 1.5g
- Fat: 20g
- Sodium: 210mg
- Vitamin A: 15% DV
- Calcium: 6% DV
- Iron: 8% DV
Tips for Success
- Room temperature ingredients matter. Make sure your butter, eggs, and sour cream are at room temp for smooth mixing and better texture.
- Don’t overmix. Once you add the flour mixture, mix just until combined to avoid a tough cake.
- Cool completely before frosting. If the cake is warm, the buttercream will melt and become runny.
- Use high-quality caramel sauce. The frosting flavor hinges on caramel, so a good caramel makes a noticeable difference.
Common Questions
Can I use apple juice instead of apple cider?
Yes, but apple cider adds more depth and a slightly tart flavor. Apple juice is sweeter and less complex but works in a pinch.
Is this cake freezer-friendly?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw overnight in the fridge before frosting or serving.
Can I make the caramel sauce from scratch?
Yes, homemade caramel is simple and tastes amazing. Just melt sugar until golden, add butter and cream, then cool before adding to the buttercream.
Is this recipe gluten-free?
Not as written, but you can substitute a gluten-free all-purpose flour blend. Be sure it includes xanthan gum or similar to maintain texture.
Variations and Substitutions
Want to switch things up? Try adding chopped toasted pecans or walnuts into the batter for a crunchy surprise. For a dairy-free option, swap butter for coconut oil and use a non-dairy yogurt alternative. You could even swirl in some cream cheese frosting instead of caramel for a tangier finish. Feeling adventurous? Add a teaspoon of ground ginger or cardamom for a spiced twist.
Serving and Pairing Suggestions
This cake pairs beautifully with a hot cup of chai tea, coffee, or even a glass of cold apple cider. Serve with a scoop of vanilla ice cream or a simple dusting of powdered sugar for extra charm. For an autumn-themed dessert spread, include spiced nuts, caramel popcorn, or baked apples alongside it.
Apple Cider Cake with Salted Caramel Buttercream
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup apple cider preferably fresh or high-quality
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
For the Salted Caramel Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ½ cup homemade or store-bought caramel sauce
- 1 tsp vanilla extract
- ½ tsp flaky sea salt plus more for garnish
- 2-3 tbsp heavy cream or milk to thin, if needed
Instructions
- Prep and Preheat: Start by preheating your oven to 350°F (175°C). Grease your bundt or cake pan well and lightly dust it with flour to ensure the cake releases easily after baking. Gather all your ingredients so you’re ready to go.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this aside while you work on the wet ingredients. This helps evenly distribute the leavening agents and spices for a balanced flavor and rise.
- Cream Butter and Sugar: Using an electric mixer or a sturdy whisk, beat the softened butter and sugar on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. This step is key for a tender crumb, so don’t rush it.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. The batter might look slightly curdled here, but that’s okay.
- Combine Wet and Dry: Alternately add the dry ingredient mixture and the apple cider to the butter mixture, starting and ending with the dry ingredients. Mix gently between additions. Finally, fold in the sour cream or Greek yogurt to add moisture and richness.
- Bake and Cool: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before frosting.
- Make the Buttercream: While the cake cools, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, mixing well. Slowly add the caramel sauce, vanilla, and sea salt, beating until smooth. Adjust the consistency with heavy cream or milk, adding a tablespoon at a time until it’s spreadable but still thick.
- Frost the Cake: Once the cake is completely cool, generously frost the top and sides with the salted caramel buttercream. Sprinkle a little extra flaky sea salt on top for that perfect salty-sweet finish.
Notes
- Room temperature ingredients matter. Make sure your butter, eggs, and sour cream are at room temp for smooth mixing and better texture.
- Don’t overmix. Once you add the flour mixture, mix just until combined to avoid a tough cake.
- Cool completely before frosting. If the cake is warm, the buttercream will melt and become runny.
- Use high-quality caramel sauce. The frosting flavor hinges on caramel, so a good caramel makes a noticeable difference.
Thank you so much for stopping by and sharing this recipe adventure with me.
Baking this Apple Cider Cake with Salted Caramel Buttercream is like wrapping yourself in a cozy sweater on a chilly day.
It’s perfect for fall celebrations or anytime you want a little extra comfort in your kitchen.
I hope this cake becomes a favorite in your home as it has in mine.
Happy baking, friend!
