Apple Cider Cake with Cinnamon Maple Buttercream: Cozy Fall Treat
A soft, golden caramel layer cake with a creamy vanilla filling and a glossy caramel drizzle. A comforting dessert for family gatherings and special occasions
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus cooling)
- Yield: 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup whole milk 1 1/2 cups prepared vanilla buttercream1/2 cup caramel sauce, plus extra for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.Whisk the flour, baking powder, and salt together in a bowl.Beat the butter and brown sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.Add the dry ingredients in alternating additions with the milk, mixing just until combined.Divide the batter between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.Cool in the pans for 10 minutes, then transfer to a wire rack to cool completelySpread the vanilla buttercream over one cake layer, place the second layer on top, and drizzle with caramel sauce.Slice into 8 portions and serve
Notes
Cool the cake completely before frosting.Keep covered in the refrigerator for up to 3 days.Freeze well wrapped for up to 2 months.Plant-based butter and cream can be used for a dairy-free buttercream variation, but the cake itself contains butter.