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Best Salted Caramel Apple Cider Cake Recipe (Easy!)

Salted Caramel Apple Cider Cake - featured image
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This easy apple cider cake is moist, tender, and topped with a homemade salted caramel sauce. It’s the perfect fall dessert that comes together in under 15 minutes of prep and uses simple pantry ingredients.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ¾ cup vegetable oil (or canola oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup apple cider (not apple juice)
  • ½ cup unsalted butter (cut into cubes)
  • 1 cup packed light brown sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon flaky sea salt (plus more for sprinkling)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. Whisk the wet ingredients: In a separate bowl, combine the granulated sugar, brown sugar, oil, eggs, vanilla extract, and apple cider. Whisk until smooth.
  4. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Make the salted caramel sauce: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir constantly until dissolved and bubbling (about 2-3 minutes). Slowly pour in the heavy cream while stirring. Simmer for 2 minutes, then remove from heat. Stir in vanilla extract and flaky sea salt. Set aside to cool slightly.
  7. Bake the cake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 10 minutes, then run a knife around the edges and invert onto a cooling rack. Peel off parchment paper and let cool completely (about 1 hour).
  9. Once the cake is completely cool, pour about half the salted caramel sauce over the top. Spread evenly with a spatula, letting some drip down the sides. Sprinkle extra flaky sea salt on top. Reserve remaining caramel for serving.

Notes

Use good-quality unfiltered apple cider for best flavor. Do not overmix the batter. Let the cake cool completely before adding caramel to prevent it from sliding off. Double the caramel sauce if desired. Store cake in an airtight container at room temperature for up to 3 days. Freeze unfrosted cake for up to 3 months.

Nutrition

Keywords: apple cider cake, salted caramel cake, fall dessert, easy cake recipe, apple cake, caramel apple cake

Find it online: https://ovenmila.com/best-salted-caramel-apple-cider-cake-recipe-easy/