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Apple Cider Cake with Caramel and Cream Cheese Frosting Recipe

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4 from 10 reviews

  • Author: Sara
  • Total Time: 2 hours 20 minutes
  • Yield: 16 servings

Description

This Apple Cider Cake is a moist, flavorful dessert that combines warm spices with the natural sweetness of apple cider. The cake is infused with a homemade apple cider reduction and topped with a luscious apple cider caramel sauce and a smooth cream cheese frosting, creating a delightful balance of tangy, sweet, and spicy flavors perfect for fall or any time you crave a comforting treat.

Ingredients

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
  • 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 (from above)
  • 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 (from above)
  • 3/4 cup (165 g) light brown sugar, packed
  • 9 tbsp (126 g) unsalted butter
  • 1 cup (240 ml) heavy cream
  • 1 tsp vanilla
  • 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 it to a simmer over medium-low heat. Let it simmer gently for 40 to 50 minutes, stirring occasionally, until it reduces to 1 cup. Check at 40 minutes to see if it has reached the correct volume. Once done, allow the reduction to cool completely.
  2. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch metal baking pan and line it with parchment paper to ensure easy release of the cake.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set this mixture aside.
  4. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and light brown sugar together on high speed for about 2 minutes until light and fluffy.
  5. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, beating on medium speed until the mixture is pale and smooth, about 1 minute.
  6. Combine Wet Ingredients: Stir in the buttermilk, sour cream, 1/2 cup of the cooled apple cider reduction, and apple butter. Mix on medium speed until combined. The batter may look curdled at this point, but this is normal.
  7. Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients on low speed, mixing just until combined and smooth. Use a rubber spatula to scrape the bowl sides as needed.
  8. Bake the Cake: Pour the cake batter into the prepared pan and bake for 48 to 52 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack.
  10. Prepare the Apple Cider Caramel Sauce: While the cake bakes, combine the remaining 1/2 cup of apple cider reduction, brown sugar, and butter in a medium saucepan. Heat over medium until it simmers, and cook for 5 minutes, stirring occasionally.
  11. Add Cream and Simmer: Lower the heat to medium-low, stir in the heavy cream, and let the sauce simmer for another 3 to 4 minutes.
  12. Finish Caramel Sauce: Remove from heat and stir in vanilla extract and salt. Transfer the caramel to a bowl and allow it to cool to room temperature.
  13. Make Cream Cheese Frosting: In a large bowl, whip the unsalted butter on high speed with an electric mixer until pale and fluffy. Add the cold cream cheese and mix on medium speed until smooth and fluffy.
  14. Add Powdered Sugar: Sift in the powdered sugar gradually, mixing on low speed until combined, then increase to high speed and whip for about 1 minute until fluffy.
  15. Assemble the Cake: Carefully lift the cooled cake from the pan using the parchment paper and place it on a serving plate. Use a wooden skewer or spoon handle to poke holes all over the top of the cake.
  16. Fill with Caramel: Transfer the apple cider caramel sauce into a piping bag, cut the tip, and pipe the caramel into the holes of the cake. If the caramel is too thick, gently warm it or run the uncut piping bag under hot water to loosen before piping.
  17. Frost the Cake: Spread a thick layer of cream cheese frosting evenly over the top of the cake. Drizzle additional caramel over the frosting and gently swirl it in with the back of a spoon.
  18. Serve: Cut the cake into 16 squares and serve. Drizzle extra apple cider caramel sauce over each slice for enhanced flavor and indulgence.

Notes

  • Allow all dairy ingredients like eggs, butter, sour cream, and buttermilk to come to room temperature for better mixing and texture.
  • Check the apple cider reduction carefully to avoid burning or over-reducing; it should be syrupy but not burned.
  • If apple butter is unavailable, you can substitute with a similar quantity of unsweetened applesauce, but apple butter adds a richer flavor.
  • Make sure the cream cheese is cold before incorporating it into the frosting to prevent it from becoming runny.
  • The caramel sauce can be gently reheated if it thickens too much before piping it into the cake.
  • For best results, bake the cake on the center rack of the oven to ensure even heating.
  • This cake is best served the same day or within two days; store any leftovers covered in the refrigerator.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/apple-cider-cake-with-caramel-and-cream-cheese-frosting-recipe-2/