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Apple Cider Caramel Cake Recipe
Ash Tyrrell

Apple Cider Caramel Cake Recipe

I baked this apple cider caramel cake on a chilly afternoon, and my kitchen smelled like a fall bakery within minutes. The crumb came out buttery, tender, and full of warm cinnamon and apple flavor.
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Total Time 1 hour 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1 box 3 oz instant vanilla pudding mix: keeps the crumb soft and moist.
  • 1 1/2 cups salted butter softened: gives rich flavor and a tender texture.
  • 1 1/2 cups light brown sugar: adds a gentle molasses note.
  • 1 tsp ground cinnamon: brings cozy fall warmth.
  • 6 large eggs room temperature: they bind the batter and add structure.
  • 2 tsp vanilla extract: rounds out the flavor.
  • 1 tsp apple flavoring: boosts the apple taste without extra moisture.
  • 3 1/2 cups all-purpose flour: spoon and level it so the cake stays light.
  • 1 tbsp baking powder: helps the cake rise evenly.
  • 1/2 cup sour cream: adds tang and a plush crumb.
  • 1 cup apple cider: use real cider for the best flavor.
  • 1 tbsp all-purpose flour: stops sticking in the ridges.
  • 1 tbsp softened unsalted butter: helps the flour cling to the pan.
  • 1 tbsp vegetable oil: make sure the cake slides out cleanly.
  • 1/4 cup granulated sugar: adds a sweet crunchy finish.
  • 1/2 tsp ground cinnamon: gives a warm spice layer.
  • 1 pinch salt: balances the sweetness.
  • 1/4 cup unsalted butter melted: helps the sugar stick.
  • 1 cup granulated sugar: cooks into the amber caramel base.
  • 1/2 cup water: dissolves the sugar evenly.
  • 1 cup heavy cream: makes the sauce silky and thick.
  • 2 tbsp corn syrup: prevents crystals from forming.
  • 1 tsp vanilla extract: adds depth to the sauce.
  • 4 tbsp 2 oz salted butter: gives a rich, salted caramel taste.
  • For the white chocolate cream cheese icing
  • 2 cups white chocolate chips: melt into a creamy base.
  • 1/2 cup heavy cream: keeps the icing smooth.
  • 8 oz cream cheese: adds a gentle tang.
  • 1/4 cup unsalted butter: makes the icing glossy.
  • 1 cup powdered sugar optional: sweetens and thickens it.

Method
 

  1. Set your oven to 350°F and use the convection setting if you have it. Let it heat fully while you prepare everything else. A properly heated oven helps the cake bake evenly.
  2. Mix the flour, softened butter, and oil into a paste. Brush it into every ridge and crevice of the pan. Set the pan aside while you mix the batter.
  3. Beat the softened butter and brown sugar in a large bowl for two to three minutes. The mixture should turn light and fluffy. This step adds air, which gives the cake a soft crumb.
  4. Add the eggs one at a time, mixing well after each one. Then stir in the vanilla and apple flavoring. The batter should look smooth and creamy.
  5. In a separate bowl, whisk together the flour, cinnamon, baking powder, and pudding mix. Whisking removes lumps and spreads the leavening evenly. Keep this bowl close, because you will add it in stages.
  6. Add the dry mixture to the wet mixture in alternating additions with the cider and sour cream. Begin and end with the dry ingredients. Mix only until everything is combined.
  7. Spread the batter evenly into the prepared pan. Bake for 50 to 55 minutes, until a toothpick comes out clean. A few moist crumbs are fine.
  8. Let the cake rest in the pan for 10 to 15 minutes. Then flip it onto a cooling rack. Let it cool completely before adding any toppings.
  9. Stir the sugar, cinnamon, and salt together. While the cake is still slightly warm, brush it with the melted butter. Sprinkle the cinnamon sugar evenly over the top.
  10. Heat the sugar and water in a saucepan over medium heat. Stir until the sugar dissolves, then stop stirring. Cook until the syrup turns deep amber, and watch it closely.
  11. Take the pan off the heat and whisk in the cream and corn syrup carefully. It will bubble up fast. Return to low heat, stir until smooth, then add the vanilla and butter and let it cool.
  12. Combine the white chocolate chips, cream, cream cheese, and butter in a microwave-safe bowl. Heat in 30-second bursts, stirring between each. Whisk in the powdered sugar if you want a thicker, sweeter icing.
  13. Once the cake is fully cool, drizzle the caramel over the top. Pour or spread the icing next. Let it set for 10 to 15 minutes before slicing.

Notes

  • I always bring the butter, eggs, and sour cream to room temperature first. The batter mixes more smoothly and bakes up fluffier.
  • I stop mixing the moment the flour disappears. Overmixing made my cake dense the first time I tried it.
  • I coat the Bundt pan with a thick layer of the flour paste. Not a single ridge has stuck since.
  • I stay beside the stove while the caramel cooks. It goes from golden to burnt very quickly, so I pull it off in deep amber.
  • I let the icing cool for a few minutes before pouring. It gives me thick, pretty ribbons instead of a thin puddle.
  • If the icing firms up too much, I microwave it for a few seconds to loosen it.