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Apple Cider Cake with Salted Caramel Buttercream
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Apple Cider Cake with Salted Caramel Buttercream

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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 slices
Calories 420kcal

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.