Apple Cider Caramel Cake (Printable Version)

Moist cake with apple cider infusion and luscious caramel topping, ideal for fall and cozy moments.

# Ingredient List:

→ Cake

01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1½ teaspoons ground cinnamon
06 - ¼ teaspoon ground nutmeg
07 - ½ cup unsalted butter, softened
08 - 1 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1 cup apple cider
12 - ½ cup sour cream

→ Caramel Sauce

13 - 1 cup caramel sauce (store-bought or homemade)
14 - 2 tablespoons apple cider

→ Topping

15 - 1 cup whipped cream (homemade or store-bought)
16 - ½ cup toffee bits or chopped caramel candies (optional)
17 - A sprinkle of ground cinnamon (optional)

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
03 - In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
04 - Mix in apple cider and sour cream until fully combined.
05 - Gradually add dry ingredients to the wet mixture, stirring just until incorporated.
06 - Pour batter into prepared baking dish and smooth the surface. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes.
07 - While the cake is warm, use the handle of a wooden spoon to poke holes evenly over the surface.
08 - In a small bowl, mix caramel sauce with 2 tablespoons apple cider. Pour evenly over the cake, allowing it to seep into the holes.
09 - Let the cake cool completely before proceeding.
10 - Spread whipped cream over the top of the cake. Optionally, sprinkle with toffee bits and ground cinnamon.
11 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The way the caramel sinks into each bite is a little secret that always gets people talking.
  • It’s the easiest way I know to turn a regular fall evening into a celebration.
02 -
  • Don’t rush poking the holes—if they’re too small or shallow, the caramel just sits on top instead of soaking in (I learned that the sticky way).
  • Reducing the apple cider first makes every bite taste even more like fall in a forkful—it’s worth the extra 10 minutes.
03 -
  • Sift your dry ingredients for an especially soft crumb—worth the extra bowl to wash.
  • Letting the cake cool just enough before poking is key; too soon and it collapses, too late and it won’t soak up as much caramel.
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