Apple cider layer cake makes the best fall cake! Featuring layers of spiced apple cake, homemade salted caramel sauce, and salted caramel frosting, this is one cozy layer cake made for fall gatherings!
I love the rich and creamy flavor of Rodelle Gourmet Vanilla Extract and use the premium vanilla in both the apple cider cake and caramel frosting for the most delicious taste of fall!
The best apple cider cake components:
- Salted Caramel Sauce
- Spiced Apple Cider
- Apple Cider Cake
- Salted Caramel Frosting
This layer cake is surprisingly simple to make, and many of the components can be made in advance. Homemade salted caramel sauce makes the best cake filling, caramel frosting, and decorative caramel drip! Make the sauce in advance, then let cool to room temperature (or refrigerate overnight) before using.
Homemade apple cider made from pure apple juice and Rodelle Wassail Mulling Spice Blend imparts rich flavor to the apple cake layers – make the apple cider a day ahead, let cool to room temperature, and refrigerate overnight.
Assemble the cake
To assemble this 8-inch round layer cake, place one layer on a rotating cake stand and use an offset spatula to swirl frosting over the cake layer. Transfer about 1 cup of frosting to a large piping bag and pipe a ring of frosting around the outer edge of the cake layer. Drizzle 2 tablespoons of salted caramel sauce over the frosting, spreading gently with a clean offset spatula.
Add second cake layer and repeat with frosting and caramel sauce. Add top cake layer and chill the cake for 15 minutes. Use an offset spatula to apply frosting to the top and sides of the cake, gently smoothing the sides with a bench scraper. Chill the frosted cake for 20 minutes before adding the caramel drip.
Add the caramel drip
If your caramel sauce is chilled from the fridge, warm it gently in 10-second bursts in the microwave first. Start with one test drip to check the consistency and flow before you continue the caramel drip around the top edge of the cake. As the caramel drips down the sides, the temperature of the cooled cake helps slow and control the drip.
Happy fall cake baking! 🙂
Apple cider layer cake makes the BEST fall cake! Featuring layers of spiced apple cake and salted caramel frosting, you’ll love this layer cake recipe.
Salted Caramel Sauce
- 1 batch of homemade salted caramel sauce
- 2 cups pure apple juice
- 1 medium apple, cut into ½-inch wedges
- 4 tsp Rodelle Wassail Mulling Spice Blend
Apple Cider Cake
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1/2 cup light brown sugar
- 1 Tbsp Rodelle Gourmet Vanilla Extract
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 cup homemade apple cider, at room temperature
Salted Caramel Frosting
- 1 1/2 cups unsalted butter, at cool room temperature
- 1 tsp salt
- 1 tsp Rodelle Gourmet Vanilla Extract
- 5 cups powdered sugar, divided
- 4 Tbsp homemade salted caramel sauce
Salted Caramel Sauce
- Make one batch of homemade salted caramel sauce. Set aside to cool to room temperature (or make in advance and refrigerate overnight).
- Combine apple juice, apple, and Rodelle Wassail Mulling Spice Blend in a medium saucepan over medium-high heat and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes.
- Strain apple cider into a glass bowl or measuring cup and let cool to room temperature (refrigerate overnight if making in advance).
Apple Cider Cake
- For the cake, preheat oven to 350°F and butter and flour three 8-inch round cake pans. Whisk together flour, baking powder, baking soda, salt, and spices in a medium bowl.
- Beat butter and sugars in a large mixer bowl at medium speed until light and fluffy. Beat in Rodelle Gourmet Vanilla Extract until incorporated. Add eggs and egg yolks one at a time and beat until combined. Reduce speed to low and add flour in 3 additions, alternating with apple cider (begin and end with flour mixture).
- Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles. Bake for 22 to 23 minutes, until the cakes are golden, a toothpick inserted in the center comes out clean, and the edges are pulling slightly away from the pan. Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely.
Salted Caramel Frosting
- For the frosting, beat butter and salt with an electric mixer on medium speed until combined. Beat in Rodelle Gourmet Vanilla Extract.
- Mix in 2 cups of powdered sugar on low speed until combined. Mix in 4 tablespoons of homemade salted caramel sauce until incorporated.
- With mixer on low speed, add remaining powdered sugar 1 cup at a time. Increase speed to medium and beat frosting for 1 minute, until light and airy.
- To assemble the cake, place one layer on a rotating cake stand. Use an offset spatula to swirl frosting over the cake layer.
- Transfer 1 cup of frosting to a large piping bag and pipe a ring of frosting around the outer edge of the cake layer. Drizzle 2 tablespoons of salted caramel sauce over the frosting, spreading gently with a clean offset spatula.
- Add second cake layer and repeat with frosting and caramel sauce. Add top cake layer and chill the cake for 15 minutes.
- Add about 1 cup of frosting to the top of the cake, swirling generously over the edge. Use offset spatula to apply frosting to the sides of the cake while you rotate the cake stand, then use a bench scraper to gently smooth the edges of the cake and remove any excess frosting. Chill frosted cake for 20 minutes.
- Using a small spoon, place dollops of caramel sauce around the top edge of the cake, letting the excess to drip down the sides. Chill for 15 minutes before serving.
Keywords: Apple, Apple Cider, Caramel, Salted Carmel, Cake, Layer Cake
This recipe is created in partnership with Rodelle. All opinions expressed are my own.