Today we’re putting fall on a fork: a sweet, warmly spiced apple cider layer cake topped with spiced salted caramel Swiss meringue buttercream. It’s cozy, balanced, and downright delicious.
Table of contents
- Apple Cider Layer Cake
- Reverse Creaming Method for Cake
- How to Make Spiced Salted Caramel Sauce
- A Quick Note on Decorating the Layer Cake
Apple Cider Layer Cake
This apple cider layer cake captures everything you want from autumn baking: spiced apple cider folded into a tender cake and finished with a silky spiced salted caramel Swiss meringue buttercream. The flavors are warm and layered—cinnamon and autumn spices from both the cake and the caramel—while the texture stays moist and refined. This recipe was created in collaboration with Erin from Cloudy Kitchen.
Reverse Creaming Method for Cake
Rather than the traditional creaming of butter and sugar, this cake uses the reverse creaming method. You start by combining the dry ingredients and then work the butter in until the mix becomes sandy. Coating the flour with butter limits gluten development and yields a finer, springy crumb—think tight, tender slices that are light but almost creamy in mouthfeel.
Procedure overview: add dry ingredients (including sugar) to a stand mixer, then add cubed, room-temperature butter gradually until the texture resembles coarse sand. Next, add the combined wet ingredients in two additions and mix on low until just combined. The batter comes together quickly and easily.
How to Make Spiced Salted Caramel Sauce
Caramel can seem intimidating, but this spiced salted caramel is straightforward and quick. First, warm the heavy cream with the spices—cinnamon, ginger, cardamom, cloves, and nutmeg—then set aside. In a heavy saucepan, melt granulated sugar over medium-low heat without adding water, stirring occasionally to prevent burning. Once the sugar turns a deep golden-amber, remove from heat and add butter; the mixture will bubble vigorously—this is normal. Stir until combined, then carefully whisk in the spiced cream and return briefly to the heat while stirring. Finish with coarse sea salt and cool before using.
A Quick Note on Decorating the Layer Cake
For an ombré finish we used three buttercream shades. To make the darker tone, whip 500 g of spiced salted caramel buttercream with 200 g of melted dark chocolate until fluffy. Blend portions of that darker buttercream with the original caramel buttercream to achieve a medium tone. Pipe decorations with a star tip or spread smoothly for a cleaner look. Chilling the cake between crumb coat and final coat helps achieve cleaner edges.
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Apple Cider Layer Cake with Spiced Salted Caramel Swiss Meringue Buttercream
Ingredients
For the Apple Cider Cake:
- 1500 g apple cider reduced to 400 g (1⅔ cups)
- 4 large eggs room temperature
- 2 egg yolks room temperature
- 1 teaspoon vanilla bean paste
- 120 g sour cream
- 600 g all-purpose flour
- 225 g dark brown sugar
- 200 g granulated sugar
- 3¼ teaspoon baking powder
- 1 teaspoon coarse sea salt
- 1 teaspoon ground cinnamon
- 345 g unsalted butter room temperature
For the Spiced Salted Caramel (makes 500 g):
- 400 g granulated sugar
- 170 g unsalted butter
- 250 g heavy cream
- 1 tablespoon coarse sea salt
- 3 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
For the Spiced Salted Caramel Swiss Meringue Buttercream:
- 250 g egg whites
- 400 g granulated sugar
- ¾ teaspoon coarse sea salt
- 1 teaspoon vanilla bean paste
- 900 g unsalted butter cubed, room temperature
- 500 g spiced salted caramel
Instructions
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Reduce the apple cider: Simmer the apple cider in a large saucepan over medium-low heat, stirring occasionally, until reduced to about 400 g (1⅔ cups). Check periodically after 30 minutes; reduction typically takes 45–60 minutes. Let cool for 10 minutes.
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Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line the bottoms with parchment, and grease the parchment.
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Make the apple cider cake: Whisk eggs, egg yolks, vanilla, sour cream, and 1⅔ cups (400 g) reduced apple cider in a bowl and set aside.
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In a stand mixer fitted with the paddle, combine flour, sugars, baking powder, cinnamon, and salt. Mix briefly, then add cubed butter on low speed until the mixture resembles wet sand. Add half the wet ingredients and mix until just combined, then add the rest and mix until no pockets of flour remain.
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Divide batter between the three pans and bake 35–40 minutes, or until cakes spring back when touched and a toothpick comes out clean. Cool 15 minutes in pans, then transfer to a rack to cool completely before frosting.
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Make the spiced salted caramel: Warm the heavy cream with spices and set aside. Melt sugar in a saucepan over medium-low heat until amber, remove from heat and stir in butter, then slowly whisk in the spiced cream. Return briefly to the stove while stirring, then stir in salt and cool to room temperature.
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Make the Swiss meringue buttercream: Whisk egg whites and sugar briefly, then heat over a simmering water bath to 160°F (70°C), stirring until sugar dissolves. Whip the mixture on high until shiny, medium-stiff peaks form and the bowl is room temperature, about 8 minutes. With the mixer on low, add butter a few tablespoons at a time. If it appears curdled, continue mixing—the texture will come together. Once smooth, add vanilla and 500 g spiced salted caramel, then beat until combined. Finish on the paddle attachment on low for a minute to remove excess air.
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Assemble and frost: Level the cake layers with a serrated knife. Place the first layer on a stand or plate and spread about 1 cup of buttercream. Repeat with the second layer. Place the final layer upside down, crumb coat the cake, smooth, and chill 15–20 minutes. Apply the final coat of buttercream, reserving some for decoration. For piped decorations use a star tip; to create the ombré effect, blend dark chocolate into a portion of buttercream and mix shades as desired.
Nutrition
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