apple cider cake with salted caramel buttercream

Two layer apple cider cake, sweet and full of warming spices, gooey caramel apple filling and salted caramel buttercream.
Prep Time 45 mins
Cook Time 35 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 36



  • 3 cup unsalted butter, softened
  • 4 cup brown sugar, lightly packed
  • 12 eggs
  • 6 teaspoon pure vanilla extract
  • 9 cup all-purpose flour
  • 12 teaspoon baking powder
  • 3 3/4 teaspoon salt
  • 6 teaspoon cinnamon
  • 1 1/2 teaspoon nutmeg
  • 3/4 teaspoon ground clove
  • 4 1/2 cup fresh apple cider


  • 3 tablespoon unsalted butter
  • 3 apple, peeled and thinly sliced
  • 3/8 teaspoon cinnamon
  • 1 1/2 cup Salted Caramel Sauce


  • 4 1/2 cup (9 sticks) unsalted butter, softened
  • 12 ounce cream cheese, softened
  • 9 cup confectioners sugar
  • 2 1/4 cup Salted Caramel Sauce
  • 3 cup walnuts, optional


    Preheat oven to 350°F. Grease and flour two 8-inch round pans.
    In a medium size mixing bowl, combine all-purpose flour, baking powder, salt, cinnamon, nutmeg and clove. Whisk until combined and set aside.
    Cream together butter and sugar in a mixing bowl on medium speed. Add eggs and vanilla, mix on medium speed for 1 minute, scraping down the sides of the bowl.
    Working in 3 batches alternate adding dry ingredients and apple cider, starting and ending with the dry ingredients.
    Mix on medium speed until incorporated, about 1 to 2 minutes.
    Divide the batter between the two cake pans. Bake for 25 to 28 minutes or until a toothpick inserted into the center of the cake comes out mostly clean (a few crumbs is fine.) For 9-inch cake pans, bake for slightly less time as the layers will be thinner, about 22 to 25 minutes.
    In a sauté pan, heat the butter over medium high heat. Add the apple slices and sauté until coated in the butter and slightly soft, about 2 minutes. Sprinkle the cinnamon over the apples and add the caramel to the pan. Reduce the heat to low and bring the sauce to a boil.
    Remove from heat and let cool completely in the refrigerator about 20 minutes until sauce is thickened.
    In the bowl of a standing mixer, cream the butter until pale and fluffy on medium high speed. Beat in the cream cheese, scraping down the sides of the bowl and beating until combined.
    On the lowest speed add in the confectioners sugar 1 cup at a time. Bring speed up to medium high and beat for 1 full minute. Add the salted caramel sauce and beat for 2 minutes, stoping half way to scrape the sides and bottom of the bowl.
    On the first layer of cake, pipe a wall around the outside edge. About two times around should be high enough to contain the filling. Fill the inside with the cooled caramel apple filling. Top with the second layer of cake and press down lightly.
    Frost the outside of the cake with the remaining salted caramel frosting. Top with cinnamon sticks.
    Optional: Place walnuts in a plastic food bag and crush with a meat mallet or rolling pin. Lightly stick to the bottom half of the frosted cake.
Keyword buttercream, cake, caramel