Apple Cider Cake
This Apple Cider Cake is pure autumn comfort in cake form. Moist, spiced layers made with apple cider and fresh apple are stacked with silky salted caramel buttercream for a showstopping dessert. It’s perfect for special occasions or cosy weekends when you want your kitchen to smell like a bakery.
This is a great cake to make if you’ve got a glut of apples to use up (like I have!) – the apple cider adds such a rich, tangy depth that bottled juice just can’t match. It’s sweet but balanced, and the salted caramel frosting ties it all together beautifully.
Why You’ll Love This Recipe
- Deep, moist layers that stay soft for days.
- The apple cider adds flavor and moisture.
- Perfect balance of sweet and salty from the caramel buttercream.
- Ideal make-ahead cake for autumn celebrations.
Ingredients Breakdown
- Plain flour (all-purpose flour) – gives structure to the cake.
- Baking powder & baking soda – keep the layers light and fluffy.
- Cinnamon, nutmeg, ginger – warm autumn spices.
- Salt – balances the sweetness.
- Unsalted butter – for richness and that soft crumb.
- Light brown sugar & caster sugar – for flavour depth and sweetness.
- Eggs – add moisture and stability.
- Apple cider (not vinegar!) – reduces for concentrated apple flavor.
- Grated apple – adds texture and natural sweetness.
- Vanilla extract – rounds out the flavour.
- Salted caramel sauce – folded into the buttercream for that sweet-salty finish. You can make your own from scratch or use shop bought.
Tips
- Reduce your cider for a concentrated flavour.
- Try a touch of sea salt on top for extra contrast.
- Make it ahead – the flavour improves overnight.
FAQ
Can I use apple juice instead of cider?
Yes, but reduce it for stronger flavour.
Can I make this as cupcakes?
Yes – makes about 12.
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Apple Cider Cake
This Apple Cider Cake is everything you love about autumn wrapped up in one bake – moist, spiced layers with a rich apple cider flavour and a smooth salted caramel buttercream to finish. It’s indulgent but perfectly balanced, with just enough salt to cut through the sweetness. Ideal for cosy weekends, autumn birthdays, or even a rustic Christmas dessert, it looks impressive but is surprisingly simple to make. A real showstopper that tastes even better the next day.
Equipment
- Greaseproof Paper
- 6" Cake Tin
- Small saucepan
Ingredients
For the cake:
- 250 grams plain flour 2 cups all-purpose flour
- 1½ teaspoon baking powder 1½ tsp
- ½ teaspoon baking soda ½ tsp
- 1½ teaspoon ground cinnamon 1½ tsp
- ¼ teaspoon ground nutmeg ¼ tsp
- ¼ teaspoon ground ginger ¼ tsp
- ¼ tsp salt ¼ tsp
- 170 grams unsalted butter softened ¾ cup
- 150 grams light brown sugar ¾ cup
- 100 grams caster sugar ½ cup
- 3 large eggs 3 large eggs
- 180 mililitres reduced apple cider ¾ cup
- 1 teaspoon vanilla extract 1 tsp
- 1 medium apple peeled and finely grated 1 medium apple
For the salted caramel buttercream:
- 250 grams unsalted butter softened 1 cup
- 300 grams icing sugar sifted 2½ cups powdered sugar
- 4 tablespoons salted caramel sauce ¼ cup
- 1 tablespoon double cream or milk 1 tbsp
- Pinch of salt optional, to taste
For the salted caramel sauce
- 200 g granulated sugar 1 cup
- 90 g unsalted butter cut into cubes (6 tbsp)
- 120 ml double cream ½ cup heavy cream
- 1 tsp sea salt flakes adjust to taste
Instructions
- Make the salted caramel sauce: Add the granulated sugar to a medium heavy-bottomed saucepan and heat over medium heat. Stir continuously with a heatproof spatula or wooden spoon as the sugar starts to clump, then melts into a deep amber liquid. Carefully add the butter cubes. The mixture will bubble up – just keep stirring until the butter melts completely. Slowly pour in the double cream while stirring. It will bubble up again – keep whisking until the mixture is smooth and glossy. Remove from the heat and stir in the sea salt. Let it cool for 10–15 minutes in the pan before transferring to a heatproof jar. The sauce will thicken as it cools.
- Preheat oven to 175°C (350°F). Grease and line two 6-inch deep tins.
- Reduce cider: simmer 360ml (1½ cups) cider in a pan until reduced by half (about 10 minutes). Cool slightly.
- Mix dry ingredients: flour, baking powder, soda, spices, and salt.
- In a stand mixer, cream butter and sugars until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding flour and cider, beginning and ending with flour. Fold in grated apple.
- Divide between tins and bake 35-40 minutes, until a skewer comes out clean. Cool completely.
- For buttercream: beat butter until pale, add icing sugar, then caramel and cream. Beat until smooth.
- Assemble: spread frosting between layers and pipe over the top. Drizzle extra caramel if desired.
