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Apple Cider Cake with Caramel Frosting and Cream Cheese Icing Recipe

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★★★★★

4.7 from 65 reviews

This moist and flavorful Apple Cider Cake combines the warm spices of cinnamon, nutmeg, and allspice with a tangy apple cider reduction to create a comforting dessert perfect for fall. The cake is topped with a luscious cream cheese frosting and drizzled with a homemade apple cider caramel sauce that adds a sweet and rich finish to each bite.

Ingredients

Scale

Apple Cider Reduction

  • 6 cups (1440 ml) apple cider

Cake Batter

  • 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp allspice
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (140 g) unsalted butter, softened
  • 1 cup (200 g) granulated white sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 3 eggs, at room temperature
  • 1 tbsp vanilla extract
  • 1/2 cup (120 ml) buttermilk, at room temperature
  • 1/2 cup (122 g) sour cream, at room temperature
  • 1/2 cup (120 ml) apple cider reduction, at room temperature (half of the reduced cider)
  • 1/3 cup (95 g) unsweetened apple butter, at room temperature

Apple Cider Caramel Sauce

  • 1/2 cup (120 ml) apple cider reduction, at room temperature (remaining half of the reduced cider)
  • 3/4 cup (165 g) light brown sugar, packed
  • 9 tbsp (126 g) unsalted butter
  • 1 cup (240 ml) heavy cream
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Cream Cheese Frosting

  • 1 cup (224 g) unsalted butter, softened
  • 8 oz (226 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar

Instructions

  1. Make the Apple Cider Reduction: Pour 6 cups of apple cider into a large saucepan and bring to a simmer over medium-low heat. Let it simmer gently for 40-50 minutes, checking around 40 minutes to ensure it reduces to about 1 cup. Once reduced, set aside to cool completely. You will use half for the cake batter and half for the caramel sauce.
  2. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch metal baking pan and line it with parchment paper for easy removal.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar at high speed for 2 minutes until light and fluffy.
  5. Add Eggs and Vanilla: Mix in the eggs and vanilla on medium speed until the batter becomes pale and smooth, about 1 minute.
  6. Add Wet Ingredients: Stir in the buttermilk, sour cream, 1/2 cup of the cooled apple cider reduction, and apple butter on medium speed until combined. The mixture might look curdled but this is normal.
  7. Combine Dry and Wet Mixtures: Add the flour mixture gradually to the wet ingredients, mixing on low speed until just incorporated. Scrape the bowl sides with a spatula to ensure even mixing and a smooth batter.
  8. Bake the Cake: Pour the batter into the prepared baking pan and bake for 48-52 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before removing it.
  10. Prepare Apple Cider Caramel Sauce: In a medium saucepan, combine the remaining 1/2 cup apple cider reduction, butter, and brown sugar. Bring to a simmer over medium heat, stirring occasionally, and let it simmer for 5 minutes.
  11. Add Cream and Finish Sauce: Reduce heat to medium-low and gradually stir in the heavy cream, simmering for another 3-4 minutes. Remove from heat, then stir in vanilla and salt. Let the caramel cool to room temperature.
  12. Make Cream Cheese Frosting: Using an electric mixer, whip the softened butter in a large bowl on high speed until pale and fluffy. Add the cold cream cheese and beat on medium until fully incorporated and airy. Gradually sift in powdered sugar, mixing on low until combined, then whip on high for 1 minute to get a fluffy frosting.
  13. Assemble the Cake: Carefully lift the cooled cake from the pan using the parchment paper and place it on a serving plate. Poke holes in the cake’s surface using a wooden stick or spoon handle.
  14. Fill Cake with Caramel: Transfer the cooled caramel sauce to a piping bag, cut a small tip off, and pipe the caramel into the holes on top of the cake. If caramel is too thick, gently warm it or run the piping bag under hot water before filling.
  15. Frost and Decorate: Spread a thick layer of cream cheese frosting over the top of the cake. Drizzle extra caramel sauce on the frosting and gently swirl it with the back of a spoon for a marbled effect.
  16. Serve: Cut the cake into 16 squares and serve. Drizzle additional caramel on each serving for an extra indulgent touch.

Notes

  • The apple cider reduction step is key for concentrated flavor; do not skip it.
  • Use room temperature ingredients for best mixing results.
  • If you don’t have unsweetened apple butter, you can substitute with a similar amount of apple sauce but may affect texture.
  • Ensure the caramel sauce is at room temperature before piping to avoid melting the cake.
  • Store leftover cake covered in the refrigerator and bring to room temperature before serving for best flavor.

Keywords: apple cider cake, apple cake, fall dessert, cream cheese frosting, apple cider caramel

Find it online: https://lucabites.com/apple-cider-cake-with-caramel-frosting-and-cream-cheese-icing-recipe/