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Best Easy Apple Cider Caramel Cake Recipe with Salted Drizzle

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This apple cider caramel cake is a moist, spiced fall dessert with a concentrated apple flavor and a glossy salted caramel drizzle. It’s simple enough for a weekday craving and impressive enough for a holiday table.

Ingredients

Scale
  • 2 cups (480 ml) apple cider
  • 1 cup (2 sticks / 226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 2½ cups (300 g) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) buttermilk
  • For the Salted Caramel Drizzle:
  • ½ cup (100 g) granulated sugar
  • 3 tablespoons (42 g) unsalted butter, cubed
  • ¼ cup (60 ml) heavy cream, warm
  • ½ teaspoon flaky sea salt

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Let it bubble for 15-20 minutes, stirring occasionally, until reduced to about ½ cup and syrupy. Remove from heat and let cool.
  2. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down the bowl.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  6. With mixer on low, add dry ingredients in three additions, alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined.
  7. Fold in the cooled reduced cider with a rubber spatula until just incorporated.
  8. Pour batter into prepared pan and smooth the top. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil.
  9. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edges, invert onto rack, remove parchment, and cool completely (1-2 hours).
  10. Make the salted caramel drizzle: Heat ½ cup sugar in a small saucepan over medium heat, stirring constantly, until melted and deep amber (6-8 minutes). Remove from heat, add butter and stir vigorously. Slowly drizzle in warm cream while stirring. Add flaky sea salt and stir until smooth. Let cool 5-10 minutes until slightly thickened.
  11. Once cake is completely cool, drizzle salted caramel over the top. Let set for 10 minutes before slicing. Optionally, sprinkle with extra flaky sea salt and apple slices.

Notes

Don’t skip reducing the cider—it concentrates flavor and prevents a soggy cake. Room temperature ingredients are crucial for proper creaming. Watch the caramel closely; it can burn quickly. Let the cake cool completely before drizzling caramel. For a gluten-free version, use a 1:1 gluten-free baking blend with xanthan gum. For dairy-free, use vegan butter and buttermilk substitute (almond milk with lemon juice).

Nutrition

Keywords: apple cider cake, caramel cake, fall dessert, salted caramel, apple cake, easy cake recipe

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