• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Hunger Thirst Play

Delicious Recipes for Every Season

  • Recipe Index
  • About
  • eBooks
  • Work with Me
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • About
  • eBooks
  • Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • eBooks
    • Work with Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Hunger

    Apple Cider Cake with Salted Caramel Buttercream

    By Lauren on October 26, 2018, Updated April 27, 2021 34 Comments

    Jump to Recipe Print Recipe
    overhead close up of cake
    collage of two layer cake with walnuts on the outside
    collage of two layer cake with walnuts on the outside
    collage of apple cider cake photos
    layer cake on a cake stand
    cake on cake stand with slices on plates

    Super tender apple and spice cake layers filled with gooey caramel apple and coated in fluffy salted caramel buttercream.  Apple Cider Cake is like going apple picking but not having to get out of the car, all the tastes of fall in one delicious cake!

    Finished and decorated apple cider cake

    Today, we're taking fall and putting it on a fork. Sweet and fall spiced apple cider cake, gooey caramel apple filling and salted caramel buttercream is what's happening and it is so good.

    Why you should make Apple Cider Cake:

    • tender cake with all the apple pie spices
    • pie-like filling with crisp apples and a twist of cinnamon caramel
    • Salted. Caramel. Buttercream.

    All these things make it the perfect birthday cake for your favorite friend's fall birthday....or even just a nice acquaintance that happens to have an October birthday. Hey, any excuse for tasty cake right?

    overhead view of apple cider cake

    caramel apple filling

    A cake can look good, but the inside has to be just as good right? I'm pretty sure I don't know anything as disappointing as a cake that looks nice but tastes mediocre. Well, that's not happening to us.

    Besides tasty, moist apple cake we have apple pie filling...simmered in caramel sauce. It's gooey, it's sweet, it's crisp, it's awesome.

    The filling starts with a sauté of thinly sliced apples in a little unsalted butter. The goal is just to soften them and not to cook them all the way. Then using either my faaaaaav Small Batch Salted Caramel Sauce or a store-bought caramel sauce, bring it to a boil with a touch of cinnamon and let it cool. If you're able, just stick the whole pan in the fridge.

    The caramel filling won't get super hard in the cool refrigerator like a regular caramel because of the water in the apples. You want the filling to be thick enough it doesn't automatically absorb into the bottom layer cake. That wouldn't be the worst thing if it does happen, still tasty.

    Simmered slices of apple in cinnamon caramel sauce

    When filling the apple cider cake, you'll want to pipe a wall to hold it in. Pipe the salted caramel buttercream high enough so the caramel apple filling doesn't squish out the sides when you place the top layer of cake. I found that two times around the cake was the perfect height.

    Salted Caramel Buttercream

    Maaaaaybe we just call this the best frosting ever instead? Granted, I'm biased so you guys can tell me but here's what you need to know.

    It's got that soft, yet sturdy texture of a perfectly pipeable buttercream with hints of tangy cream cheese that keep it light. The salted caramel and confectioners sugar bring sweetness without being cloying. They also make for a breeze of a frosting to whip together.

    Cake and slices of apple cider cake

    TIP:  make sure your caramel is no warmer than room temp. I'd highly, highly recommend that if you're making the caramel yourself that you make it the day before. Otherwise, that pipeable cream cheese buttercream will be a sad, soft, not pipeable mess.

    Not sure about you guys, but I'm ready to stuff a forkful of this fall spiced glory in my mouth. If you make it be sure to tag #hungerthirstplay...or send me directions so I can come grab a slice, k thanks.

    overhead view of apple cider cake

    Apple Cider Cake with Salted Caramel Buttercream

    Two layer apple cider cake, sweet and full of warming spices, gooey caramel apple filling and salted caramel buttercream.
    5 from 3 votes
    Print Pin SaveSaved! Rate
    Course: Dessert
    Cuisine: American
    Keyword: apple desserts, fall baking, fall inspired cakes, holiday baking, holiday desserts
    Prep Time: 45 mins
    Cook Time: 35 mins
    Assemble: 20 mins
    Total Time: 1 hr 40 mins
    Servings: 10 to 12 servings
    Calories: 1018kcal
    Author: Lauren
    Prevent your screen from going dark

    Ingredients

    Apple Cider Cake

    • 1 cup unsalted butter (softened)
    • 1 ⅓ cup brown sugar (lightly packed)
    • 4 eggs
    • 2 teaspoon pure vanilla extract
    • 3 cups all-purpose flour
    • 4 teaspoon baking powder
    • 1 ¼ teaspoon salt
    • 2 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ¼ teaspoon ground clove
    • 1 ½ cups fresh apple cider

    Caramel Apple Filling

    • 1 tablespoon unsalted butter
    • 1 apple (peeled and thinly sliced)
    • ⅛ teaspoon cinnamon
    • ½ cup Salted Caramel Sauce

    Salted Caramel Buttercream

    • 1 ½ cups unsalted butter, (softened)
    • 4 ounces cream cheese (softened)
    • 3 cups confectioners sugar
    • ¾ cup Salted Caramel Sauce
    • 1 cup walnuts (optional)

    Instructions

    Apple Cider Cake

    • Preheat oven to 350°F.  Grease and flour two 8-inch round pans.
    • In a medium size mixing bowl, combine all-purpose flour, baking powder, salt, cinnamon, nutmeg and clove.  Whisk until combined and set aside.
    • Cream together butter and sugar in a mixing bowl on medium speed.  Add eggs and vanilla, mix on medium speed for 1 minute, scraping down the sides of the bowl.
    • Working in 3 batches alternate adding dry ingredients and apple cider, starting and ending with the dry ingredients.
    • Mix on medium speed until incorporated, about 1 to 2 minutes.
    • Divide the batter between the two cake pans.  Bake for 25 to 28 minutes or until a toothpick inserted into the center of the cake comes out mostly clean (a few crumbs is fine.) For 9-inch cake pans, bake for slightly less time as the layers will be thinner, about 22 to 25 minutes.

    Caramel Apple Filling

    • In a sauté pan, heat the butter over medium high heat.  Add the apple slices and sauté until coated in the butter and slightly soft, about 2 minutes.  Sprinkle the cinnamon over the apples and add the caramel to the pan.  Reduce the heat to low and bring the sauce to a boil.
    • Remove from heat and let cool completely  in the refrigerator about 20 minutes until sauce is thickened.

    Salted Caramel Buttercream

    • In the bowl of a standing mixer, cream the butter until pale and fluffy on medium high speed.  Beat in the cream cheese, scraping down the sides of the bowl and beating until combined.
    • On the lowest speed add in the confectioners sugar 1 cup at a time.  Bring speed up to medium high and beat for 1 full minute.  Add the salted caramel sauce and beat for 2 minutes, stoping half way to scrape the sides and bottom of the bowl.

    Assembling the cake

    • On the first layer of cake, pipe a wall around the outside edge.  About two times around should be high enough to contain the filling.  Fill the inside with the cooled caramel apple filling.  Top with the second layer of cake and press down lightly.
    • Frost the outside of the cake with the remaining salted caramel frosting.  Top with cinnamon sticks.
    • Optional:  Place walnuts in a plastic food bag and crush with a meat mallet or rolling pin.  Lightly stick to the bottom half of the frosted cake.

    Notes

    • Since there is cream cheese in the frosting, store the finished cake in the refrigerator.  Take out about an hour before serving.
    • Chopped walnuts or pecans can be used instead of whole walnuts.
    • Store-bought caramel can be substituted for homemade Small Batch Caramel Sauce.  If opting to make the caramel sauce, be sure to allow for LOTS of time to cool.    I highly recommend making it the day before so it will be room temperature.  If using store-bought, Trader Joe's makes a salted caramel sauce that is almost identical to the linked recipe above!
    • This recipe can be converted into cupcakes and makes roughly 24 cupcakes.  For the filling, dice the apples small and stuff them inside the center of the cupcakes.

    Nutrition

    Calories: 1018kcal | Carbohydrates: 121g | Protein: 9g | Fat: 58g | Saturated Fat: 32g | Trans Fat: 2g | Cholesterol: 194mg | Sodium: 611mg | Potassium: 257mg | Fiber: 3g | Sugar: 70g | Vitamin A: 1626IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 3mg

     

    « Sausage Apple Butternut Squash Soup with Crispy Kale
    20 Minute Maple Soy Roasted Squash »
    54837 shares
    • Share10
    • Tweet

    Reader Interactions

    Comments

    1. Patricia Lambert says

      August 24, 2019 at 11:31 am

      Hi I tried making this caramel sauce. It did good all but the taste. It didn’t taste burnt but had a strong flavor. I was wondering if maybe I poured the cream in to fast and that could be the taste. Hard to describe the actual flavor. I am getting ready to make these into cupcakes. Our youngest son is getting married in November. I am in charge of cupcakes. This would fit in if I can do it justice. Thank you for your help. You are blessed with beautiful talents.

      Reply
      • Lauren says

        August 24, 2019 at 10:36 pm

        Hmm...the first time I made caramel sauce at home it took me a few tries before I got the hang of it. It's real easy to border on burnt even if it's not actually burnt. I'd highly recommend using a candy thermometer. Also, you can always substitute store bought caramel if you find one with a flavor you love! You definitely can pull it off and making a test batch in the meantime is a great excuse for a sweet treat!

        Reply
    2. Emily Leary says

      November 06, 2018 at 8:15 am

      That is a total show stopper! It looks so good! The crumb looks incredible, the frosting irresitible, and that that caramel apple pie filling layer? I want it!

      Reply
    3. Sri Mallya says

      November 04, 2018 at 9:32 pm

      Wow!! This cake looks gorgeous, moist and delicious. Love the flavor. Perfect holiday treat.

      Reply
    4. Vanessa Vickery says

      November 04, 2018 at 8:21 pm

      Your cake is amazing!! I need to make it!

      Reply
    5. Michele says

      November 04, 2018 at 3:43 pm

      This cake is gorgeous! You had me at salted caramel. It looks so moist on the inside. And that apple filling looks divine! Pinning!

      Reply
    6. Karyl Henry says

      November 04, 2018 at 12:54 pm

      It just so happens that I have apples, apple cider, AND cinnamon sticks from a drink recipe I made the other day. I must make this cake with the leftovers! Looks so delicious, and perfect for the holidays

      Reply
    7. Daniela says

      November 04, 2018 at 11:45 am

      You had me at salted caramel buttercream. What a beautiful cake! It's definitely fall on a plate (or fork) 🙂

      Reply
      • Rachelle says

        November 15, 2020 at 2:08 pm

        Hi! This recipe looks delicious! I’m planning to make this for thanksgiving? Can I make the cakes ahead of time and keep them in the fridge? If so, how many days ahead do you think I can make them? Thanks!

        Reply
        • Lauren says

          November 16, 2020 at 8:06 am

          Yes definitely! You could technically make the cakes way in advance and freeze them also. If going the fridge route, I'd say 3 days max. Be sure to let the cakes cool all the way before wrapping them in some air tight way (plastic wrap, storage container, zip bag, etc.).

          Reply
    8. Amanda Mason says

      November 04, 2018 at 10:00 am

      You have absolutely won my heart over with this cake...oh my goodness! It's beautiful but the flavor that's going on in this cake is making my mouth water! I'm printing this recipe off now because I'm make this this fall season!

      Reply
    9. Ruchi says

      November 04, 2018 at 7:07 am

      Salted caramel buttercream tastes and looks so delicious. Cakes are so perfect for parties and look so festive!

      Reply
    10. Chef Markus Mueller says

      November 04, 2018 at 4:36 am

      Wow! I'm a chef by trade, not a baker, and I can say that I would be intimidated to try this if you didn't have such clear instructions! Love that the cake is filled with something other then just the icing though! That apple caramel filling looks fantastic! This would blow away any guests at a dinner!

      Reply
    11. Anna Hettick says

      November 02, 2018 at 4:32 pm

      Salted caramel & apple cider. Two of my very favorite things in the fall! (ok any time!) This cake is gorgeous!! Great job!

      Reply
      • Lauren says

        November 02, 2018 at 11:00 pm

        I feel the same way!

        Reply
    12. Dominique | Perchance to Cook says

      November 02, 2018 at 9:36 am

      Holy beautiful cake! This is the ultimate Fall cake and I want to take a bite ASAP. Apple cider, apple, and salted caramel is such a wonderful cozy flavor combo. YUM

      Reply
    13. Kelly Anthony says

      November 02, 2018 at 7:25 am

      This cake is so gorgeous and looks FANTASTIC! Perfect for Thanksgiving and fall baking. I definitely want to try this one out!!!

      Reply
    14. Sherri says

      November 01, 2018 at 11:32 am

      This cake is absolutely stunning! Between the moist cake, mouthwatering apple filling and your gorgeous decorations, this cake is to-die-for! Perfection! 🙂

      Reply
    15. Anna says

      November 01, 2018 at 6:17 am

      wow! This is the prettiest cake ever!!! Love everything about this recipe, and the combination of flavours and ingredients sounds just heavenly! You have styled it so beautifully too! Great job!

      Reply
      • Lauren says

        November 02, 2018 at 11:00 pm

        Thank you Anna!

        Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lauren! This is my slice of the internet to share seasonally-inspired recipes. I live in the heart of New England with my husband, two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!

    More about me →

    Trending Recipes

    • Low-Calorie Spicy Thai Peanut Dressing
    • Trader Joe's Kale Gnocchi with Arrabbiata
    • Whole Wheat Sourdough Pumpkin Bread
    • Iced Lavender Matcha Latte

    Get my Thanksgiving eCookbook!

    Footer

    About

    • About Me
    • Privacy Policy
    • Inquiries + Collabs
    • Subscribe for updates!

    Recipes

    • All Recipes
    • Dinner Recipes
    • Dessert Recipes
    • Instant Pot Recipes

    Our Restaurants

    • Bonefish Harrys
    • Portsmouth Feed Company
    • Thirsty Butcher Hospitality
    • Restaurant Photography

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hunger Thirst Play

    Copyright© 2023 Hunger Thirst Play · Privacy Policy ·