Name: Bake a Divine Caramel Apple Cider Cake in Just 1 Hour
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup apple cider; 1/2 cup (1 stick) unsalted butter, softened; 1 1/2 cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup chopped apples; 1 cup caramel sauce, divided; 1 cup heavy cream; 2 tablespoons maple syrup

Caramel Apple Cider Cake with Maple Whipped Cream

Jump to Recipe

Okay, friends, let’s talk fall! Is there anything better than the smell of apples and cinnamon wafting through your kitchen on a crisp autumn day? I think not! This Caramel Apple Cider Cake with Maple Whipped Cream? Wow! It’s like a hug in cake form. The caramel? The apple cider? The *maple*? Trust me, it’s a flavor explosion you absolutely NEED in your life.

Growing up, my grandma always had some sort of apple treat baking this time of year. Apple pie, apple crisp, you name it! But this Caramel Apple Cider Cake? It’s a total game changer. It takes those classic fall flavors and kicks them up a notch. The apple cider reduction gives it this intense apple-y flavor that’s just incredible, and the maple whipped cream? Oh my goodness, don’t even get me started! It’s the perfect touch of sweetness and it melts in your mouth. Let me tell you, this cake is the reason I look forward to fall baking *every single year*!

Caramel Apple Cider Cake with Maple Whipped Cream - detail 1

Why You’ll Love This Caramel Apple Cider Cake with Maple Whipped Cream

Quick and Easy Fall Dessert

Seriously, who has time for complicated recipes? Not me! This Caramel Apple Cider Cake is surprisingly simple to whip up. You’ll be enjoying a slice of fall goodness in no time!

Perfect Blend of Flavors

Okay, so the caramel, apple cider, *and* maple? It sounds crazy, but trust me, it *works*. It’s like fall threw a party in your mouth, and everyone’s invited!

Impress Your Guests

Want to wow your friends and family? This Caramel Apple Cider Cake with Maple Whipped Cream looks and tastes like you spent hours on it. Shhh, I won’t tell them how easy it was!

Ingredients for Caramel Apple Cider Cake with Maple Whipped Cream

Alright, let’s gather our goodies! Here’s what you’ll need to make this Caramel Apple Cider Cake with Maple Whipped Cream magic happen. Don’t skimp on quality – it makes a difference, trust me!

1 cup apple cider – the good stuff, not the watery kind!
1/2 cup (1 stick) unsalted butter, softened – super important it’s soft!
1 1/2 cups granulated sugar – for that perfect sweetness.
2 large eggs – gotta have ’em!
1 teaspoon vanilla extract – pure vanilla, please!
2 1/4 cups all-purpose flour – the backbone of our cake.
1 teaspoon baking soda – for that perfect rise.
1 teaspoon ground cinnamon – hello, fall!
1/2 teaspoon ground nutmeg – warm and cozy.
1/4 teaspoon ground cloves – just a hint!
1/2 teaspoon salt – balances the sweet.
1 cup chopped apples – I like Honeycrisp, but Granny Smith works too!
1 cup caramel sauce, divided – save some for drizzling!
1 cup heavy cream – for that dreamy whipped cream.
2 tablespoons maple syrup – the *real* stuff, if you can!

How to Make Caramel Apple Cider Cake with Maple Whipped Cream: Step-by-Step Instructions

Okay, ready to get baking? Don’t worry, it’s easier than it looks! Just follow these steps, and you’ll have a Caramel Apple Cider Cake with Maple Whipped Cream masterpiece in no time. Promise!

Preparing the Apple Cider Reduction

First things first, we need to make that apple cider reduction. This is *key* for getting that intense apple flavor, so don’t skip it! Pour 1 cup of apple cider into a saucepan and bring it to a boil over medium-high heat. Then, reduce the heat to low and let it simmer until it’s reduced to about 1/4 cup. It’ll take about 15-20 minutes, so be patient! You’ll know it’s ready when it’s thick and syrupy. Set it aside to cool completely – we don’t want to cook the eggs later!

Mixing the Cake Batter

Alright, let’s get that oven preheating to 350°F (175°C). While it’s heating up, grease and flour a 9×13 inch baking pan. You don’t want your cake sticking! Now, in a large bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 3-5 minutes with a mixer. Beat in the eggs one at a time, then stir in the vanilla extract and that cooled apple cider reduction we made earlier. Don’t worry if it looks a little curdled – it’ll all come together!

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Be careful not to overmix! Overmixing leads to a tough cake, and nobody wants that.

Baking the Caramel Apple Cider Cake

Now, gently fold in the chopped apples and 1/2 cup of the caramel sauce. Yum! Pour the batter into your prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. But, like, with moist crumbs, not wet batter, okay? Let the cake cool completely in the pan before frosting. This is important; otherwise, your frosting will melt!

Making the Maple Whipped Cream

While the cake is cooling, let’s make that dreamy maple whipped cream! In a large bowl, whip the heavy cream and maple syrup together until stiff peaks form. Make sure your cream is *cold* – it whips up much better that way! Don’t overwhip, or you’ll end up with butter. Oops!

Frosting and Finishing the Caramel Apple Cider Cake with Maple Whipped Cream

Once the cake is completely cool (seriously, don’t rush it!), frost it with the maple whipped cream. Then, drizzle with the remaining 1/2 cup of caramel sauce. Go wild! Now, step back and admire your masterpiece. You did it! Enjoy every single bite of your Caramel Apple Cider Cake with Maple Whipped Cream!

Tips for the Best Caramel Apple Cider Cake with Maple Whipped Cream

Want to take your Caramel Apple Cider Cake with Maple Whipped Cream to the *next level*? Here are a few little secrets I’ve learned along the way!

Don’t Overmix the Batter

Seriously, I can’t stress this enough! Overmixing develops the gluten in the flour, which leads to a tough, chewy cake. Mix until *just* combined, even if there are a few streaks of flour left. Trust me, it’ll be worth it!

Use Cold Heavy Cream

This is a game-changer for whipped cream! Cold heavy cream whips up much faster and holds its shape better. Pop your bowl and beaters in the freezer for 15 minutes before whipping for extra-stable whipped cream. You’ll thank me later!

Reducing the Apple Cider

Don’t even think about skipping this step! Reducing the apple cider concentrates the flavor and gives the cake that *amazing* apple-y taste. It’s what sets this Caramel Apple Cider Cake apart from the rest!

Ingredient Notes and Substitutions for Your Caramel Apple Cider Cake with Maple Whipped Cream

Okay, so maybe you’re missing an ingredient or two? No sweat! Here are a few easy swaps you can make for your Caramel Apple Cider Cake with Maple Whipped Cream!

Apple Variety Suggestions

I love using Honeycrisp apples because they’re sweet and crisp, but Granny Smith apples work great too! They add a nice tartness that balances the sweetness of the caramel. Fuji or Gala apples are also yummy options. Honestly, use whatever you’ve got!

Maple Syrup Alternatives

Don’t have maple syrup for the whipped cream? No problem! A little brown sugar or even honey will work just fine. It might not have that *exact* maple flavor, but it’ll still be delicious, I promise!

Frequently Asked Questions About Caramel Apple Cider Cake with Maple Whipped Cream

Got questions about this Caramel Apple Cider Cake with Maple Whipped Cream? I’ve got answers! Here are some of the most common questions I get asked!

Can I make this cake ahead of time?

Absolutely! This Caramel Apple Cider Cake is actually even better the next day, as the flavors meld together. Just store it in an airtight container in the fridge. You can frost it right before serving, or even frost the whole cake and keep it chilled. It’ll be delish!

Can I use store-bought apple cider?

Yep, store-bought apple cider works just fine! Just make sure it’s good quality, not the super cheap stuff. The better the apple cider, the better your cake will taste! I usually look for cider that’s not too sweet or artificial-tasting.

How do I prevent the cake from sinking in the middle?

Ah, the dreaded sunken cake! This usually happens when the oven temperature is too high, or if you open the oven door too often while it’s baking. Make sure your oven is properly preheated, and resist the urge to peek! Also, be careful not to overmix the batter – that can contribute to sinking, too!

Storing Your Caramel Apple Cider Cake with Maple Whipped Cream

Got leftovers? Lucky you! Keep your Caramel Apple Cider Cake with Maple Whipped Cream fresh by storing it in an airtight container in the fridge. It’ll last for up to 3 days… if you can resist eating it all before then! I usually just eat it cold, straight from the fridge. So good!

Nutritional Information for Caramel Apple Cider Cake with Maple Whipped Cream

Okay, quick disclaimer: nutrition info can vary *a lot* depending on the brands you use, so this is just an estimate! Don’t take it as gospel, okay?

Enjoyed This Caramel Apple Cider Cake with Maple Whipped Cream?

Loved this Caramel Apple Cider Cake? Leave a comment below! I wanna know what you think! And hey, share it with your friends – they deserve some cake love too!