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Cozy Apple Cider Caramel Cake with Cinnamon Buttercream

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A tender, moist apple cake with deep caramel and butterscotch flavor, topped with a creamy cinnamon buttercream. This happy accident turned into the most-requested fall dessert, perfect for cozy gatherings and Thanksgiving.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel syrup (thin, coffee-style)
  • 1/2 cup apple cider, reduced to 1/4 cup
  • 1 1/2 cups peeled and diced apples (Honeycrisp or Granny Smith)
  • 1 cup unsalted butter, softened (for buttercream)
  • 3 cups powdered sugar (for buttercream)
  • 2 tablespoons heavy cream (for buttercream)
  • 1 teaspoon ground cinnamon (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • Thin apple slices, tossed in lemon juice (optional garnish)
  • Extra caramel syrup (optional garnish)
  • Flaky sea salt (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Reduce the apple cider: Pour 1/2 cup apple cider into a small saucepan and bring to a simmer over medium heat. Cook until reduced to about 1/4 cup, about 8-10 minutes. Set aside to cool.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  5. Beat in eggs one at a time, then mix in vanilla extract.
  6. Mix in caramel syrup and cooled reduced apple cider on low speed until just combined.
  7. Add flour mixture in two additions, mixing on low speed until just combined. Do not overmix.
  8. Gently fold in diced apples with a rubber spatula until evenly distributed.
  9. Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let cake cool in pan for 10 minutes, then turn out onto a cooling rack. Remove parchment paper and cool completely before frosting.
  11. For the cinnamon buttercream: In a large bowl, beat 1 cup softened butter until creamy. Gradually add powdered sugar, then beat in heavy cream, cinnamon, vanilla extract, and a pinch of salt until light and fluffy.
  12. Frost the cooled cake with the buttercream. Garnish with apple slices, caramel drizzle, and flaky sea salt if desired.

Notes

Don’t skip reducing the apple cider—it concentrates flavor and prevents a soggy cake. Room temperature ingredients are key for proper creaming. Let cake cool completely before frosting to prevent buttercream from melting. Cake tastes even better the next day. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and coconut cream.

Nutrition

Keywords: apple cake, caramel cake, cinnamon buttercream, fall dessert, apple cider, easy cake, Thanksgiving dessert

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