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Caramel Maple Cider Cake

Prep Time 1 hour
Cook Time 30 minutes
Additional Time 1 hour 30 minutes
Total Time 3 hours
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. 
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