Can I make Apple Cider Cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them tightly wrapped at room temperature. The caramel apple filling and buttercream can also be prepared ahead, but assemble the cake the day you plan to serve it for the best texture.

What apples work best for Apple Cider Cake filling?

Granny Smith apples are ideal because of their tartness, which balances the sweetness of caramel. However, Honeycrisp or Fuji apples also work beautifully if you prefer a sweeter filling.

How should I store leftover Apple Cider Cake?

Because the buttercream contains cream cheese, it’s best to refrigerate leftovers. Store slices in an airtight container in the fridge for up to 4 days. Let the cake sit at room temperature for about an hour before serving to soften the frosting.

Apple Cider Cake: A Fall Dessert with Salted Caramel Buttercream

Description

Apple Cider Cake is a cozy fall dessert featuring spiced apple cider cake layers, a gooey caramel apple filling, and salted caramel buttercream. Perfect for holidays, birthdays, or seasonal gatherings, it combines all the comforting flavors of autumn in every bite.

Ingredients

Scale

1 cup unsalted butter, softened
1 ⅓ cup brown sugar, lightly packed
4 eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
4 teaspoons baking powder
1 ¼ teaspoons salt
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ground clove
1 ½ cups fresh apple cider
1 tablespoon unsalted butter (for filling)
1 apple, peeled and thinly sliced
⅛ teaspoon cinnamon (for filling)
½ cup salted caramel sauce (for filling)
1 ½ cups unsalted butter, softened (for buttercream)
4 ounces cream cheese, softened
3 cups confectioners’ sugar
¾ cup salted caramel sauce (for buttercream)
1 cup walnuts, optional (for garnish)

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Instructions

Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and clove. Set aside.
Cream together butter and brown sugar until fluffy. Add eggs and vanilla, mix until incorporated.
Alternate adding dry ingredients and apple cider to the butter mixture, starting and ending with dry. Mix until smooth.
Divide batter evenly into pans. Bake 25–28 minutes, or until a toothpick comes out with a few crumbs. Cool completely.
For the filling: Sauté apple slices in butter until softened. Add cinnamon and caramel, simmer briefly, then cool in fridge until thickened.
For the buttercream: Beat butter until fluffy. Add cream cheese, then slowly incorporate confectioners’ sugar. Mix in caramel sauce until smooth.
Assemble by piping a buttercream wall on the first cake layer. Fill with caramel apple mixture, top with second cake layer, then frost with remaining buttercream.
Optional: Garnish with crushed walnuts or cinnamon sticks.

Notes

Make caramel sauce a day in advance to ensure it’s cool before adding to frosting.
Store the cake in the refrigerator due to cream cheese frosting; bring to room temperature before serving.
Granny Smith apples provide the best balance for the filling, but Honeycrisp or Fuji work too.
This recipe can be converted into 24 cupcakes by dicing the apples smaller for filling.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 1018
Sugar: 70g
Sodium: 611mg
Fat: 58g
Saturated Fat: 32g
Unsaturated Fat: 24g
Trans Fat: 2g
Carbohydrates: 121g
Fiber: 3g
Protein: 9g
Cholesterol: 194mg