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Best Apple Cider Cake with Easy Salted Caramel Glaze

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A tender, fine-crumbed apple cider cake with a deep, tangy apple flavor from reduced cider, topped with a glossy, buttery salted caramel glaze. This one-bowl wonder is perfect for fall gatherings and delivers impressive results with minimal effort.

Ingredients

Scale
  • 2 cups apple cider (unfiltered, if possible)
  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • ½ cup light brown sugar (packed)
  • ½ cup vegetable oil (or canola or melted coconut oil)
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract (pure)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground allspice
  • 6 tablespoons unsalted butter (for glaze)
  • ½ cup light brown sugar (packed, for glaze)
  • ¼ cup heavy cream (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • ½ teaspoon flaky sea salt (plus more for sprinkling, for glaze)

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until reduced to about ½ cup (15-20 minutes). It should be syrupy and coat the back of a spoon. Set aside to cool slightly.
  2. Preheat and prep the pan: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or nonstick spray, then line the bottom with a circle of parchment paper.
  3. Mix the dry ingredients: In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice until no lumps remain.
  4. Add the wet ingredients: Make a well in the center of the dry ingredients and add the reduced apple cider, vegetable oil, eggs, and vanilla extract. Whisk until just combined (a few small lumps are fine). Do not overmix.
  5. Pour and bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  6. Cool the cake: Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert onto a cooling rack. Remove the parchment paper and let cool completely.
  7. Make the salted caramel glaze: In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, whisking until smooth. Bring to a gentle simmer and cook for 2-3 minutes, stirring constantly, until slightly thickened. Remove from heat and stir in vanilla and flaky sea salt.
  8. Glaze the cake: Let the glaze cool for about 5 minutes (it should be warm but not hot). Place the cooled cake on a serving plate or cake stand. Slowly pour the glaze over the center, letting it drip down the sides. Use a spatula to gently spread if needed. Sprinkle extra flaky sea salt on top while the glaze is still wet.
  9. Let it set: Allow the glaze to set for at least 15 minutes before slicing.

Notes

Don’t rush the cider reduction; keep at a gentle simmer to avoid burning. Room-temperature eggs are important for proper emulsification. Check for doneness at 30 minutes. For the glaze, if too thick, add a splash of heavy cream; if too thin, simmer another minute. Let the cake cool completely before glazing to avoid a soggy top. The cake tastes even better on day two as the cider flavor deepens.

Nutrition

Keywords: apple cider cake, salted caramel glaze, fall dessert, one-bowl cake, apple cake, caramel cake, easy cake recipe

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