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Kid-Approved Apple Cider Caramel Layer Cake

apple cider caramel layer cake - featured image
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A moist, tender layer cake infused with concentrated apple cider flavor, topped with a creamy apple cider cream cheese frosting and a luscious homemade caramel sauce. This foolproof recipe is made with real ingredients and is perfect for fall gatherings or any occasion.

Ingredients

Scale
  • For the Apple Cider Reduction:
  • 2 cups (480 ml) apple cider (unfiltered is best)
  • 1 cinnamon stick (optional)
  • For the Cake Layers:
  • 2 ½ cups (315 g) all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if you have it)
  • ½ teaspoon salt
  • ¾ cup (1 ½ sticks or 170 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) buttermilk (or make your own with 1 cup milk + 1 tablespoon lemon juice)
  • 1 cup (about 1 medium apple) peeled and finely grated apple (Honeycrisp or Granny Smith work great)
  • For the Caramel Sauce:
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cut into pieces
  • ½ cup (120 ml) heavy cream, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt (flaky sea salt is lovely)
  • For the Cream Cheese Frosting:
  • 8 oz (226 g) cream cheese, softened
  • ½ cup (1 stick or 113 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons reserved apple cider reduction (cooled)

Instructions

  1. Make the Apple Cider Reduction: Pour the apple cider into a small saucepan. Add the cinnamon stick if using. Bring to a boil over medium-high heat, then reduce to a simmer. Let it bubble away for 15-20 minutes, until it’s reduced to about ¼ cup. It should be syrupy and smell intensely of apples. Remove the cinnamon stick and set aside to cool completely. You’ll use some in the cake and some in the frosting.
  2. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the paper too. Dust with a little flour and tap out the excess.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.
  5. Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. Alternate Dry and Wet Ingredients: With the mixer on low speed, add about one-third of the flour mixture. Then add half of the buttermilk. Repeat, ending with the flour mixture. Mix just until combined.
  7. Fold in the Apple and Cider: Gently fold in the grated apple and 2 tablespoons of the cooled apple cider reduction.
  8. Bake the Cakes: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the Cakes: Let the cakes cool in the pans for 10 minutes. Then run a knife around the edges, invert onto a wire rack, and peel off the parchment paper. Let them cool completely before frosting.
  10. Make the Caramel Sauce: While the cakes cool, make the caramel. In a clean, heavy-bottomed saucepan, spread the sugar in an even layer. Cook over medium heat, without stirring, until the edges start to melt. Swirl the pan gently (don’t stir) until the sugar is completely melted and a deep amber color. This takes about 5-7 minutes.
  11. Finish the Caramel: Remove the pan from the heat. Carefully add the butter pieces and whisk until melted. The mixture will bubble up. Slowly pour in the heavy cream while whisking constantly. Whisk until smooth. Stir in the vanilla and salt. Let it cool to room temperature.
  12. Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating on low speed until incorporated. Add the vanilla and 2 tablespoons of the reserved apple cider reduction. Beat on medium speed until light and fluffy. If it’s too thick, add another tablespoon of the cider reduction.
  13. Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of frosting on top. Drizzle some of the cooled caramel sauce over the frosting (save most for the top). Place the second cake layer on top. Frost the top and sides of the cake with the remaining cream cheese frosting.
  14. Finish and Serve: Drizzle the remaining caramel sauce over the top of the cake. Let it drip down the sides. You can also add a sprinkle of flaky sea salt for a sweet-salty finish. Slice and serve!

Notes

Don’t skip the parchment paper for clean release. Room temperature ingredients are crucial for proper creaming. The caramel may seem intimidating but is forgiving; if it seizes, add a splash of warm water and whisk. Grate the apple, don’t chop it, for best texture. Let the cake cool completely before frosting to prevent melting.

Nutrition

Keywords: apple cider cake, caramel layer cake, fall dessert, apple cake, cream cheese frosting, homemade caramel, kid-friendly cake

Find it online: https://oracooks.com/kid-approved-apple-cider-caramel-layer-cake/