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Easy Apple Cider Caramel Cake Recipe with Cinnamon Buttercream

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A tender, velvety apple cake made with reduced apple cider for deep, concentrated flavor, topped with a spiced cinnamon buttercream and optional caramel drizzle. This easy, one-layer cake is perfect for weeknights and impressing guests alike.

Ingredients

Scale
  • 1 ½ cups (360 ml) apple cider
  • 2 cups (250 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup (226 g) unsalted butter, softened (for buttercream)
  • 3 cups (360 g) powdered sugar, sifted (for buttercream)
  • 2 teaspoons ground cinnamon (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • 2–3 tablespoons (30–45 ml) heavy cream (for buttercream)
  • Pinch of salt (for buttercream)
  • ¼ cup (60 ml) caramel sauce (optional, for drizzle)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Reduce the apple cider: Pour 1½ cups apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until reduced to about ½ cup (120 ml), about 15-20 minutes. Remove from heat and let cool for 5 minutes.
  3. Whisk dry ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk until evenly distributed.
  4. Mix wet ingredients: In a medium bowl, whisk together granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth and slightly thickened, about 1 minute. Slowly pour in the reduced apple cider while whisking constantly.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
  6. Pour and bake: Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
  7. Make the cinnamon buttercream: In a large bowl, beat softened butter on medium speed until smooth and creamy, about 2 minutes. Add sifted powdered sugar, cinnamon, vanilla extract, and a pinch of salt. Beat on low until incorporated, then increase to medium-high and beat for 3-4 minutes. Add heavy cream one tablespoon at a time until desired consistency is reached.
  8. Frost the cake: Once cake is completely cool, place on a serving plate and spread cinnamon buttercream evenly over the top and sides.
  9. Add the caramel drizzle: Warm caramel sauce slightly, then drizzle over the frosted cake. Optionally, sprinkle with flaky sea salt.

Notes

Don’t rush the cider reduction; keep at a gentle simmer to avoid scorching. Room temperature ingredients ensure a tender crumb. Let the cake cool completely before frosting to prevent the buttercream from melting. For a pro tip, toast the ground cinnamon in a dry pan over low heat for 30 seconds before adding to the buttercream for a more intense flavor.

Nutrition

Keywords: apple cider cake, caramel cake, cinnamon buttercream, fall dessert, easy cake recipe, apple cake

Find it online: https://sofiaspice.com/easy-apple-cider-caramel-cake-recipe-with-cinnamon-buttercream/