This moist, fluffy, maple cider cake is made with reduced apple cider and maple syrup, then topped with homemade caramel sauce. It’s a great fall cake for any occasion!
Late September is that time of year when several very happy things happen. Apple cider makes its was into section at every grocery store in the US. Trader Joe’s releases their maple sandwich cookies and I always buy a box (or ten). I go to Costco and buy a giant tub of chocolate sea salt caramels that never gets finished lol.
Long story short, it’s a time when apples, maple, and caramel really claim their spot in our hearts.
I had plans this month to develop recipes for both apple cider cake and maple cake, but at some point my mind decided to just combine them and make a maple cider cake. Then I thought ‘why not add caramel?’ and then boom this cake was born.
Why You’ll Love This Maple Cider Cake
- It’s fluffy, moist, and full of flavor. Did I mention it’s a quasi-spice cake too? This maple cider cake is packed full of cinnamon, nutmeg, ginger, cloves, and allspice to add that lovely ‘sweater weather’ flavor.
- The homemade caramel sauce is easy to make and adds a little bit of indulgence in between every layer.
- The cinnamon buttercream frosting has just the right amount of cream cheese to add some tang and balance out the sweet flavors of the maple and caramel.
- It makes a great Thanksgiving cake or Christmas cake too. I love serving indulgent, homemade cakes like this during the Holiday season.
Key Ingredients and Notes
Here are some of the ingredients that you will need to make this cake:
- Apple Cider: usually sold in the produce section at most grocery stores (not the juice aisle). Make sure you’re buying apple cider and not apple juice–there is a difference.
- Maple Syrup: use real maple syrup, and not imitation maple flavored syrup (avoid anything labeled pancake syrup). Real maple syrup is what gives maple cake a really rich, authentic flavor. There is no maple extract in this recipe–the flavor comes entirely from the syrup! It costs a little more but is 100% worth it.
- Unsweetened applesauce: either plan or cinnamon applesauce work in this recipe, but just make sure it is unsweetened.
- Sour cream or Greek yogurt: this is used to add moisture and richness to the cake
- Unsalted butter & oil: make sure to use a neutral flavored oil such as vegetable or canola.
- Eggs: make sure they are at room temperature. You can quickly warm up cold eggs by soaking them in very warm water.
- Vanilla extract
- Dry Ingredients: All-purpose flour, baking powder, salt
- Spices: Ground cinnamon, nutmeg, ginger, allspice, and cloves
- For the frosting: salted butter, powdered sugar, plain cream cheese from a block, cinnamon, salt, and vanilla extract
How To Make Homemade Caramel Sauce
In between every layer and on top of this cake is a fabulous homemade caramel sauce. If you don’t want to make caramel at home, store bought works just as well. Just try to use caramel sauce that is sold in a jar instead of the squirt-bottle style, which tends to be a little too runny.
Homemade caramel is one of those things that is so much easier than you would expect! It takes less than 15 minutes and is also so versatile.
Heads up, leftover caramel is great for making other tasty desserts like caramel carrot cake cupcakes or a buttermilk caramel bundt cake.
For it, you will need only five ingredients:
- Granulated sugar
- Water
- Salted butter
- Heavy whipping cream: at room temperature – this is very important and you will not be successful if your heavy cream is cold.
- Sea salt
To make the caramel, follow the below steps:
- Heat sugar and water in a nonstick skillet over slightly higher than medium heat.
- Begin melting the sugar. Every once in a while, lift the pan and give it a few shakes forward and back every to prevent burning, avoiding the urge to stir. The sugar will clump up at first as the water evaporates, and then melt completely. As it melts, it’ll turn a deep amber color. You can begin stirring the sugar once it’s close to fully melted.
- Then, reduce the heat and add in 4 tbsp of butter. It’ll immediately begin to sizzle and melt. It helps if the butter is cut into cubes ahead of time so that it melts evenly. At this point, stir continuously and aggressively, until the butter is fully melted and combined.
- Pour in the heavy whipping cream. Make sure the heavy whipping cream is at room temperature, as cold cream may cause the sugar to clump up. Continue stirring until the cream is combined.
- Continue cooking the caramel for another 1-2 minutes on low heat, or until it starts to thicken. Once you see it start to thicken, immediately remove it from heat and pour it into a separate, heat-proof bowl to cool and whisk in the salt.
Recipe Tips and Tricks
- Use room temperature ingredients: the eggs, sour cream, and apple cider should all be around room temperature or neutral to the touch. Ingredients that are either goo cold or too hot can cause your fats to split which will affect the crumb and texture of the cake. For the eggs, soak them in a bowl of very warm water for 10 minutes. For sour cream, quickly microwave it for 10-15 seconds and then stir to evenly distribute the heat.
- Scrape down the sides of your mixing bowl: All throughout making this cake, make sure you are taking time during and between every step to scrape down the sides of your mixing bowl. It’s really easy for ingredients to get stuck at the bottom and if you notice at any point the batter is uneven, make sure to scrape down the bowl and fold it in.
- Make sure the cake layers are completely cool before assembling: This is essential to ensure the frosting doesn’t melt and the cake holds its shape. You can even chill the cake layers or make ahead before assembling.
- Caramel consistency matters: You want to make sure that the caramel is completely cool before assembling the cake and able to drip. If you think that caramel is too firm at room temperature, heat it up again and add some more heavy cream to thin it out. Cool the caramel down again and it should then be runnier.
Assembling the Maple Cake
- Start by placing one round of cake on a cake board or stand.
- Spread an even layer of frosting on top, followed by a few tablespoons of cooled caramel sauce drizzled on top. Make sure the caramel is completely cool so it doesn’t melt the frosting.
- Place a cake round on top and repeat.
- Place the last cake round on top and spread a very thin layer of frosting around the entire cake to make a crumb coat. Let it set for 10 minutes, ideally in the fridge, and then add another layer of frosting to coat the cake.
- Use a spoon to spread caramel on top and drip down the sides of the cake.
How to Store Leftovers
Tightly wrap and keep leftover cake in the fridge for up to 3 days. It’s best enjoyed in the first day or two though!
Did You Make This Recipe?
If so, I’d love to hear from you! Please leave a rating and/or comment to spread the love and help others find this recipe.
Also feel free take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your perfect maple cider cake!
If you’re not ready to bake yet, no problem! Simply hover over any image in this post (pick your favorite), or tap if you’re on mobile, and click the pin icon in the corner to save for later.
Caramel Maple Cider Cake
Caramel Maple Cider Cake
Servings 8
Maple apple cider cake with salted caramel and cinnamon buttercream frosting.
Ingredients
Homemade Salted Caramel*
- 1 cup sugar
- 1 tbsp water
- 4 tbsp salted butter, cut into slices
- ⅔ cup heavy cream, room temperature
- ½ tsp sea salt
Maple Apple Cider Cake
- 1 cup apple cider
- ¼ cup applesauce
- ½ cup (170g) sour cream, room temperature
- 2¼ cup (270g) all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp fine sea salt
- 1 tsp ground nutmeg
- ¾ tsp ground ginger
- ½ tsp ground allspice
- ¼ tsp ground cloves
- ½ cup 113g salted butter, room temperature
- ½ cup light brown sugar
- 6 tbsp sugar
- 3 large eggs, room temperature
- ¼ cup (4 tbsp) oil, vegetable or canola
- ½ cup maple syrup
- 1 tsp vanilla extract
Cinnamon Frosting
- ¾ cup (169g) unsalted butter, room temperature
- 4 oz plain cream cheese, from a block
- 3 cups powdered sugar
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
Instructions
Make Homemade Caramel Sauce*
- Place the sugar and water into a nonstick pan or small pot over medium heat
- Start melting the sugar. It will begin to clump up as the water evaporates. Pick up the pan every once in a while and give it a few shakes, resisting the urge to stir. As the sugar melts, it will turn an amber color. Begin stirring once the sugar has almost completely melted.
- Reduce heat and add the butter, whisking it in until fully combined.
- Pour in the heavy cream, continuing to whisk until it is combined. Make sure the heavy cream is at room temperature. Continue cooking for another 1-2 minutes to start thickening the caramel.
- Remove from heat and pour into a separate bowl. Stir in the salt and the let the caramel cool down completely.
Make the Cake
- Add apple cider into a small saucepan over medium heat. Bring to a simmer with the lid off, and then continue to let the cider simmer until it has reduced to just a half cup (this will take 15-20 minutes, depending on your pan and stove). Once the cider has reduced, remove it from heat and transfer into a large liquid measuring cup or bowl to cool completely.
- After the cider has cooled, whisk in the sour cream, applesauce, and vanilla extract until smooth. Set this mixture aside for now.
- In a medium bowl, whisk together the flour, baking powder, salt, and spices until they're evenly distributed.
- Preheat oven to 350℉(177℃). Grease three 6" round cake pans and line with parchment cake liners.
- In the bowl of a mixer, cream the butter and sugars together until light and fluffy, around 3 minutes. Make sure to scrape down the sides of the bowl every minute.
- Add the eggs, one at a time, fully beating in each egg before adding the next. The mixture may split a little but it will come back together once you add the oil and maple syrup.
- With the mixer running on medium-low speed, start slowly drizzling in the oil, one tablespoon at a time. Then slowly drizzle in the maple syrup as well, making sure not to add all of it at once. Increase the mixer speed once everything has been added and continue beating for 1-2 minutes, until creamy and smooth.
- Alternate adding ⅓ of the flour, half of the cider mixture, another ⅓ flour, the remaining liquids, and the remaining flour. Beat together until smooth but do not over mix.
- Divide the batter evenly between the cake pans. Use a food scale to help ensure each pan has the same amount of batter. Bake for 30-33 minutes, until the cakes are set. Allow them to cool completely before frosting.
Frosting & Assembly
- To make the frosting, start by beating the butter and cream cheese together in a mixer on high speed until they're well combined and fluffy. Add the powdered sugar, one cup at a time, starting on low speed to incorporate it in.
- Add vanilla, salt, and spices and beat the frosting on high speed for 3-5 minutes, making sure to scrape down the bowl halfway through.
- Start assembling the cake. Place one round of cake on a board and spread a ⅓ inch layer of frosting on top and then drizzle a few tablespoons of caramel over.
- Place the next layer on top and then repeat. Add the last layer, then frost the top and outsides of the cake.
- Spoon fully cooled caramel on the top and along the edges.
Notes
*Store bought caramel works here too if you prefer not to make your own. Try to use caramel sauce from a jar which has a thicker consistency, instead of a squeeze bottle.
- Make sure the caramel sauce has completely cooled before using it. If your sauce is too thick at room temperature, heat it back up and add a few extra tablespoons of heavy cream. Once it has cooled again it should be runnier.
- You can bake this cake in 8″ pans as well.
Did You Try This Recipe?Mention @toppedwithhoney or tag #toppedwithhoney! on Instagram
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