Salted Caramel Apple Cider Cake

This Salted Caramel Apple Cider Cake is a humble, homey dessert with a magical twist. After an overnight soak in rich salted caramel, the cake transforms, taking on an addictively dense texture that’s utterly irresistible. With its cozy apple and spice flavors and a tangy cream cheese frosting, it’s the perfect balance of simple and indulgent—a true fall favorite!

From Special Occasion to Everyday Favorite

This cake holds a special place in my heart because it started as a layer cake I created for my daughter’s wedding. Then it quickly became a fall favorite at the restaurant where I provide desserts. The original was 3 layers of cake with salted caramel and cream cheese frosting between each layer and a caramel drip poured over the top as a final flourish.

Recently, I gave it a casual twist, reimagining it as a single-layer cake that’s much easier to assemble but just as irresistible. Actually I think it’s MORE irresistible now that the caramel soaks into the cake rather than laying on the top of each layer!

The cake layer is wonderfully moist, and filled with warm apple and spice flavors that scream autumn. Once it’s baked, a generous pour of salted caramel seeps into the cake, and it’s chilled overnight resulting in a cake that’s unbelievably moist and decadent.

The final touch is a velvety cream cheese frosting that’s the perfect complement to the rich caramel. And while you can sneak a piece before its overnight stay in the fridge (and I don’t blame you if you do), I promise it’s worth the wait. By the next day, the caramel has fully soaked into the cake, changing the texture and making it even more indulgent—you’ll be so glad you held out!

This Recipe Has Three Parts:

• The Cake– avocado oil and milk make this one bowl cake super moist while apple cider and cinnamon provide fall flavor
• The Caramel– salty and sweet, it’s easier than you might think!
• The Frosting– simple cream cheese frosting is the final touch

Timing tip: I recommend making the caramel sauce while the cake is baking. That way, the caramel will be ready to pour over the cake as soon as it comes out of the oven.

Apple Cider Cake Ingredients

The cake is incredibly easy to make—no mixer required, and it all comes together in one bowl. Here’s what you’ll need:

• All Purpose Flour– I love King Arthur All Purpose Flour for all of my baking
• White Sugar– granulated white sugar
• Baking Soda
• Diamond Kosher Salt *if using a different brand of kosher salt use 1/2 the amount. If using table salt use 1/4 the amount
• Cinnamon
• Whole Milk and White Vinegar * if you have buttermilk you can use that instead of the milk and vinegar
• Eggs– large eggs
• Avocado Oil– I use avocado oil in all of my baking recipes because we avoid seed oils. If you use vegetable oil/canola you can sub that
• Apple Cider– apple cider is unfiltered and unsweetened and has a more complex apple flavor than apple juice. It’s important to note for those of you who do not live in the states that apple cider is not the same thing as apple cider vinegar or hard cider
• Vanilla– real vanilla extract

How To Make Apple Cider Cake

1. Get Everything Ready (Mis En Place)- Preheat the oven to 300°F and lightly grease an 8-inch square baking pan. Gather your ingredients. Put vinegar in a measuring cup and add milk to equal 1/2 cup (you can also use 1/2 cup of buttermilk instead if you have it on hand)
2. Mix Dry Ingredients– In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. This bowl needs to be big enough to hold all the ingredients.
3. Add the avocado oil, milk and eggs– to the center of the dry ingredients and whisk until combined.
4. Heat the apple cider– heat until it’s very warm but not hot (I do this in the microwave). Stir in the vanilla and let it sit for a few seconds—this “blooms” the vanilla, helping its flavor fully develop. Pour the cider mixture into the batter and whisk until completely smooth. Don’t worry if the batter seems thin—that’s exactly how it should be!
5. Pour and Bake- Pour the batter into the prepared pan and place it in the preheated oven. Bake for 45 minutes, or until the center springs back when lightly pressed. Remove the cake from the oven and let it cool for 10 minutes. (Use this time to rewarm the caramel if it has thickened and isn’t easily pourable.)

Homemade Salted Caramel Is Pure Magic!

I used to think making caramel was this intimidating, mysterious process—but once I tried it, I realized how easy it actually is!

You may be tempted to buy caramel instead of making it (and you can!), but hear me out… homemade salted caramel is so much better! It’s simpler than you might think—just a handful of basic ingredients (you probably already have them in your kitchen) and about 10 minutes of your time.

The other day, my brother-in-law was over while I was baking this cake, and I asked if he wanted to learn how to make caramel. He couldn’t believe how straightforward it was! By the end, he was convinced homemade caramel is pure magic. And once you make it, you’ll be convinced, too!

Here’s what you need:

• Sugar– regular granulated white sugar
• Butter– the real stuff, no margarine
• Heavy Cream– if you’re outside of the US it may be labeled “whipping cream” (its cream with 36% fat)
• Diamond Kosher Salt– (IMPORTANT) If you use a different kosher salt start with half the amount, salts vary in saltiness. I don’t recommend table salt, but if that’s all you have just add a tiny pinch, taste (be careful, it’s hot!), and add a little more until it’s where you like it.
• Vanilla– real vanilla extract

Does Making Caramel Feel Intimidating?

It’s completely normal to feel a little nervous the first time you make caramel—it’s a unique process! It sputters, bubbles, and goes through all kinds of dramatic changes in shape, color, and texture. The key to success is timing and keeping an eye on those visual cues. And once you’ve made it the first time? You’ll be ready to tackle it again with confidence!

How To Make Salted Caramel

The process of making caramel moves quickly so it’s important to have everything set up before you start. Choose a pan that’s wide enough to hold the sugar in a thin, even layer—this helps it melt more evenly. Grab a whisk and a wooden spoon, and make sure all your ingredients are measured and within reach before you start.

Four Steps To Perfect Salted Caramel

1. Spread sugar in the dry pan and cook over medium-high heat to melt the sugar. Yep, just sugar, no liquid. Resist the urge to stir constantly. I stir maybe two times and I’ll gently shake the pan once or twice, just to move the unmelted sections around a little. Stirring too much will create crystals that are difficult to smooth out in the end. This is honestly the hardest part! *It will take 5-7 minutes for the sugar to completely melt and reach a golden amber color. Keep a close eye, it happens suddenly! *
2. Add the butter. When it’s amber, and all of the sugar is melted, reduce the heat to medium and whisk in the butter. It will bubble vigorously—don’t panic, that’s exactly what it’s supposed to do! Just be careful because caramel is very hot at this stage, and those bubbles can splatter.
3. Add the cream- once the butter is fully incorporated, add the cream in a slow, steady stream while whisking constantly. It will bubble up again, and parts might harden briefly, but just keep whisking, whisking, whisking—it will come together, I promise. TRUST the process!
4. Let it bubble– When the caramel is smooth and luscious, let it bubble for 1 minute without stirring, then turn off the heat and stir in the vanilla and kosher salt. Set it aside to cool. And remember, it’s still molten-hot for a while after cooking.

Storing and reheating homemade caramel

When I was adapting the original cake to this single layer version I tried cutting my caramel recipe in half. But it wasn’t quite enough. And the full recipe made more than I needed. So, I had a choice. And I decided to include the full recipe.

Which means you WILL have extra. But, really, is that such a bad thing? I think you’ll find a way to use the leftovers 😉

Storing Homemade Salted Caramel

Homemade caramel can be stored in an airtight container in the fridge for up to 3 weeks. When you’re ready to use it, you can warm it gently in the microwave or on the stovetop to make it smooth and pourable again. If it’s thickened a bit too much, a splash of cream can help loosen it up

Your Cake Is Baked and The Caramel Is Made

While the cake is still warm it’s time to poke holes all over the surface of the cake. Side note: If you have little kids around they LOVE to help with this part!

In these photos, I used a chopstick for larger holes, but you can also use the end of a skewer or even a fork. Smaller holes are fine—just make plenty of them! Pour 3/4 cup of the caramel evenly over the cake, letting it seep into the holes and coat the surface.

Once the cake is covered with caramel and completely cool, cover it and place it in the fridge for an hour.

Make Cream Cheese Frosting

You’re in the home stretch! Once the cake is completely chilled you’re ready to make the frosting. Here’s what you need:

• Butter and cream cheese, both softened
• Vanilla, fresh lemon juice and kosher salt
• Powdered sugar

• To make the frosting, start by beating the softened butter and cream cheese together in an electric mixer until completely smooth. Then, mix in the salt, vanilla, and lemon juice. The lemon juice adds a bright tang that perfectly balances the richness of the frosting. If you don’t have lemon juice, you can skip it—it’ll still be delicious, just not as tangy.
• Next, gradually add powdered sugar, mixing until the frosting reaches your desired thickness and flavor. I prefer keeping the frosting a bit less sugary since the caramel already adds plenty of sweetness. Once the frosting is ready, spread it over the chilled cake and return it to the fridge, covered.

Keeping It Real

When I started this blog I made a promise that I’d be honest and real with you, because we’re all human and things don’t always turn out perfectly (no matter what the instagram influencers want you to think)! So, you might notice that my frosting is a little lumpy. Yep, sometimes lumpy frosting happens. The good news is that it still tastes really, really good!

BUT, if you want really smooth frosting? It’s important that the butter and cream cheese are both softened and close to room temperature so that you don’t end up with little pieces of butter that don’t quite blend in all the way.

Do We Really Need To Wait???

As tempting as it is to dive in right now, I urge you to let the cake chill—your patience will be rewarded! Overnight is best. Don’t believe me? Go ahead and sneak a small piece now (we did!)—it’ll still be delicious! But then, try another slice after its overnight fridge staycation, and you’ll see the difference.

It’s like a whole new cake, right? It transforms into something truly special. The texture becomes wonderfully dense with the caramel soaking into every. single. bite.

Give it time to develop, if you can. No judgment if you can’t resist, but I promise, the payoff is worth it!

I hope you enjoy this Salted Caramel Apple Cider Cake as much as we do!

And, as always, I love to hear how my recipes turn out for you (and I especially love to see your food photos)! So tag me at @breathingandcooking on facebook and Instagram with your creations!

And don’t forget to breath, trust yourself and enjoy the process ❤️

Looking More Craveworthy Cakes?

I’ve got your cake cravings covered! How about one of these?

Almost Flourless Bittersweet Chocolate Cake is a timeless classic. It’s simple and refined, but special enough for company. Or maybe try My Favorite Carrot Cake. It’s filled with golden raisins, toasted almonds and crushed pineapple and generously swirled with lush cream cheese frosting. It’s SO good!  Or, if you love chocolate and cherries and espresso AND you believe fudgy, rich desserts are the best desserts then THIS decadent & Fudgy Chocolate Cherry Bundt Cake is what your dessert dreams are made of!

Happy baking!