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Cozy Apple Cider Caramel Cake with Cinnamon Buttercream

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A moist, flavorful cake made with reduced apple cider and caramel, topped with a spiced cinnamon buttercream. Perfect for fall gatherings or cozy evenings.

Ingredients

Scale
  • 2 cups apple cider (unfiltered)
  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (or ½ cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • ½ cup caramel sauce (store-bought or homemade)
  • 1 cup granulated sugar (for caramel sauce)
  • 6 tablespoons unsalted butter, cut into pieces (for caramel sauce)
  • ½ cup heavy cream, room temperature (for caramel sauce)
  • 1 teaspoon vanilla extract (for caramel sauce)
  • ¼ cup reduced apple cider (from the 2 cups reduced, for caramel sauce)
  • Pinch of flaky sea salt (for caramel sauce)
  • 1 cup unsalted butter, softened (for buttercream)
  • 4 cups powdered sugar, sifted (for buttercream)
  • 2 teaspoons ground cinnamon (for buttercream)
  • ¼ cup heavy cream (for buttercream, plus more as needed)
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • ½ cup chopped pecans, toasted (for topping)
  • Extra caramel sauce for drizzling (for topping)
  • Flaky sea salt for sprinkling (for topping)

Instructions

  1. Reduce the apple cider: Pour 2 cups apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer gently until reduced to about ½ cup, about 20-25 minutes. Set aside ¼ cup for the caramel sauce and reserve the other ¼ cup for the cake batter. Let cool completely.
  2. Make the caramel sauce: In a clean saucepan, spread 1 cup granulated sugar in an even layer over medium heat. Let it melt without stirring, swirling the pan occasionally when edges turn amber, about 6-8 minutes. Once deep amber, add 6 tablespoons butter pieces and whisk vigorously until melted. Slowly drizzle in ½ cup heavy cream while whisking constantly. Remove from heat, stir in 1 teaspoon vanilla, ¼ cup reduced apple cider, and a pinch of salt. Let cool to room temperature. Use ½ cup in the …
  3. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper circles. Grease the parchment as well.
  4. Mix dry ingredients: In a medium bowl, whisk together 2 ½ cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves.
  5. Cream butter and sugars: In a stand mixer with paddle attachment, beat ¾ cup softened butter, 1 cup granulated sugar, and ½ cup brown sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  6. Add eggs and vanilla: Add 3 eggs one at a time, beating well after each. Mix in 1 teaspoon vanilla. Batter may look curdled; this is normal.
  7. Alternate additions: With mixer on low, add one-third of dry ingredients, then half of the buttermilk, then another third of dry ingredients, then remaining buttermilk, then last of dry ingredients. Mix just until combined. Fold in ¼ cup reduced apple cider and ½ cup caramel sauce with a rubber spatula until ribbons of caramel appear.
  8. Bake: Divide batter evenly between prepared pans. Bake for 28-32 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. Make the cinnamon buttercream: In a stand mixer with paddle attachment, beat 1 cup softened butter on medium speed until creamy, about 2 minutes. Add 4 cups sifted powdered sugar one cup at a time on low speed. Add 2 teaspoons cinnamon, ¼ cup heavy cream, 1 teaspoon vanilla, and a pinch of salt. Beat on medium-high for 3-4 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.
  10. Assemble: Place one cake layer on serving plate. Spread a generous layer of buttercream on top, then drizzle with some remaining caramel sauce. Place second cake layer on top. Frost entire cake with remaining buttercream. Drizzle top with caramel sauce, letting it drip down sides. Sprinkle with toasted pecans and flaky sea salt.

Notes

Don’t rush the cider reduction; keep at a gentle simmer. Room temperature ingredients are crucial for proper creaming. Watch caramel closely to avoid burning. For best results, use a kitchen scale to weigh flour (1 cup = 120g). Toast pecans at 350°F for 5-7 minutes for extra flavor. Cake tastes even better the next day.

Nutrition

Keywords: apple cider cake, caramel cake, cinnamon buttercream, fall dessert, apple cake, homemade caramel, cozy cake

Find it online: https://leilameals.com/cozy-apple-cider-caramel-cake-with-cinnamon-buttercream/