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Frosting & Fettuccine

Home » Recipe Search » Layer Cakes

Aug 31, 2021(last updated January 10, 2022)

Apple Cider Layer Cake with Dairy Free Caramel Buttercream

BySam Adler
Jump to Recipe
An apple cider cake styled on a light background with dairy free caramel drizzling on top.
Sliced apples arranged on a cake to look like a giant rose.

This apple cider cake is full of delicious apple flavor from concentrated apple cider and fresh apples baked inside. Combined with a delicious (and also dairy free) caramel buttercream, this is the perfect cake to make this fall!

Sliced apples arranged on a cake to look like a giant rose.

Why you’ll love this cake

This cake has so many goodies in it! Concentrated sparkling apple cider (not vinegar!!), chopped apples, and brown sugar for a more caramel-y taste. It’s for sure one of my favorite apple recipes besides for these apple pie bars, this apple bundt cake, or even this caramel apple pie, which says a lot!

The smell of this cake while its baking is something sent from heaven!! Even my kids were like “woah what is that smell?” Usually that means something else coming from them, but in this case it was a good thing.

Apple cider cake means a few things:

  1. Fall is coming
  2. it’s almost my birthday.
  3. people are going batsh*t crazy over pumpkin flavored everything and leave apple cider in the dust.

I’ll admit it, I’m not a huge pumpkin fan.

I don’t hate it- I will take a pumpkin flavored dessert sometimes, but a pumpkin spice dessert, never. I just can’t handle the strong spice flavors, I’m not into it.

An white cake styled on a light background with dairy free caramel drizzling on top.

I make a version of this apple cider layer cake every year around this time because it usually coincides with one of the Jewish holidays and then sometimes with my birthday.

Every year though I look for which recipe I used the year before and obviously can never seem to find it, so this year I decided to be super organized, write it down, and blog about it so I will always know where to go.

How To Make This Recipe

This recipe has a few steps to it but is well worth it!

  1.  Boil down the apple cider to make it more concentrated in flavor
  2.  Make the cake by using the creaming method I learned in pastry school: combine the dry ingredients in one bowl and set aside. Mix together the fat and sugar, then alternate adding in the dry and wet ingredients starting and ending with the dry ingredients. Then bake!
  3. Make the dairy free caramel using coconut cream, (not milk!) and set aside to cool. Recipe follows below!
  4. Make the dairy free caramel buttercream with the caramel that you just made. Fill and frost the cake.

a 3layer brown cake cut with a slice taken out on a marble cake stand

How to make Dairy free caramel buttercream.

I have been on a hunt for a good dairy free caramel sauce FOR YEARS. No exaggeration. I remember asking my chef instructors and that was in 2012.

I know nothing really compares to butter and cream, but sometimes I need a dairy free alternative for kosher dietary reasons.

OH MY GOODNESS YOU GUYS I DID IT.

Dairy free caramel sauce styled in a jar with a pretty spoon sticking out.

Ok, so I basically have been terrified of making caramel sauce always because of so many reasons-

  1. I am so nervous I am going to burn the sugar because theres only a small amount of time between amber colored sugar and burnt sugar.
  2.  I have burned myself so many times and still have scars, physical and emotional.

Then I followed Sally’s Baking Addiction caramel sauce recipe and it was a huge success. No burning of anything, sugar or hands.

So I thought, how could I adapt it to what I need?

Then I remembered that I have an obsession with Trader Joe’s coconut cream, and I basically sub it for all my cream needs in other recipes likes this chocolate ganache tart so why not try to sub it here and see what happens!

It happened. It was awesome. I love it. We are now best friends.

Two slices of brown cake styled next to each other on a light grey background.

Assembling the cake

Cut off the tops of your cake with a sharp knife to create even flat layers. Next take one layer and top it with 1/3rd cup of the buttercream and smooth it out. Repeat with the next layer, then frost the entire cake with the rest of the buttercream.

Decorating the cake

Slices apple super thinly and then lay them down on the cake, overlapping them around and around to look like a giant rose.

Obviously I drizzled more caramel sauce on top because this apple cider layer cake is something worth going batsh*t crazy over.

Storing

Keep this cake in the fridge especially if you have the fresh fruit on top. It was stay moist for about 3-5 days!

Freezing instructions

You can either freeze the layers of the cake or freeze the entire cake once it’s assembled. Leave the apples off if you plan to freeze. Wrap the cake or cake layers well in plastic wrap and freeze for up to 3 months.

An apple cider cake styled on a light background with dairy free caramel drizzling on top.

Apple Cider Layer Cake with Dairy Free Caramel Buttercream

This apple cider cake is filled with dairy free caramel buttercream, chopped up apples, cinnamon, and apple cider baked right in! It is super moist and fluffy, you will just love this cake!
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Course: Cake
Cuisine: American
Diet: Kosher
Keyword: apple cake for holidays, fall dessert, thanksgiving cake, thanksgiving dessert, the best fall cake
Prep Time: 35 minutes
Cook Time: 45 minutes
Cooling and Decorating: 35 minutes
Total Time: 2 hours
Servings: 1 large cake
Calories: 390kcal
Author: Sam Adler

Ingredients

For the cake

  • 12 oz sparkling apple cider
  • 1 gala apple medium, peeled, cored, diced small
  • 4 cups all purpose flour
  • 1 tbsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup vegetable oil
  • 4 eggs large
  • 3/4 cup non dairy milk

For the caramel sauce

  • 1 cup granulated sugar
  • 6 tbsp non dairy butter such as earth balance, diced
  • 1/2 cup coconut cream such as trader joes brand, cold
  • 1/2 tsp kosher salt

For the buttercream

  • 1 cup non dairy butter such as earth balance, at room temp
  • 3 1/2 cups confectioners sugar
  • 3 tsp dairy free caramel sauce
  • 1 tsp dairy free milk

Garnish

  • 1 gala apple sliced thin (optional)

Instructions

Apple Cider Layer Cake

  • Preheat your oven to 350 degrees F and spray 3, 9” baking pans with baking spray or line them with parchment paper.
  • In a medium sized pot, add the sparkling cider and bring it to a boil. Continue boiling until reduced by half, about 10 minutes. Add the diced apples to the cider and put the mixture in the fridge to cool.
  • In a large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Mix and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the sugars and oil, and beat on medium speed just until combined. Turn the mixer to low add the eggs in one at a time after each one is incorporated.
  • Combine the dairy free milk and the cider together. With the mixer on low, alternate adding in the dry ingredients with the dairy free milk mixture starting with 1/3rd of the dry ingredients and ending with it too.
  • Pour the batter into the prepared baking pans and bake for 30-35 minutes or until the cake edges separate from the pans and a toothpick inserted in the middle comes out clean. Cool.

Dairy Free Caramel

  • In a medium sized pot over medium heat add the sugar and stir continuously with a heat proof spatula or wooden spoon.As the sugar heats up it will clump together and turn a golden amber color. Keep stirring well and eventually the clumps will melt.
  • Stand back and add in the Earth Balance or margarine. The coldness of the margarine will cause the sugar to boil vigorously so make sure you are not too close. Stir until the margarine melts, and then slowly add in the coconut cream, standing back again!
  • Add in the salt and stir until combined.Allow the caramel to cool just a little, then add it to a heat proof container.

Dairy Free Caramel Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, add in the cold Earth Balance or butter alternative, and the confectioners sugars and mix on medium speed until combined.
  • Add in the dairy free milk and caramel sauce, and continue to mix on medium speed for 1 minute until light and fluffy. You may have to scrape down the bowl once or twice to mix it well.

Assemble the cake

  • Using a long sharp serrated knife, cut off the domed tops of the cake to create an even top.
  • Place one cake layer on a cake board or plate, and top with ⅓ cup or so of buttercream, smoothing it out evenly over the cake. Add another cake layer, and more buttercream. Top with the last cake layer and frost the whole cake with the remaining buttercream.
  • Take the apple slices (for garnish) and arrange them along the top of the cake, and then drizzle the top with the caramel.Keep in the fridge and enjoy!

Notes

 
  • Dairy free caramel sauce recipe adapted from Sally's Baking Addiction caramel sauce.
  • Squeeze some lemon juice on the apple slices that are for garnish, it will prevent them from turning brown.
  • If the buttercream is too liquidy, add in more confectioners sugar. If it is too dry add in more liquid starting with ½ teaspoon at a time.
  • It's best to use the Earth balance straight from the fridge because it melts quickly. If the buttercream softens quickly, stick it in the fridge for a few minutes to harden slightly.

Nutrition

Nutrition Facts
Apple Cider Layer Cake with Dairy Free Caramel Buttercream
Amount Per Serving (1 slice)
Calories 390 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Polyunsaturated Fat 17g
Cholesterol 62mg21%
Sodium 207mg9%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 20g22%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

1149 shares

Filed Under: Frosting, Layer Cakes Tagged With: Apple, Caramel

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Danijela says

    October 07, 2018 at 2:39 am

    Such a beautiful cake!

    Reply
  2. Natalie Bluestein says

    August 27, 2021 at 11:52 am

    This sounds like this year’s Rosh Hashanah dessert!

    Reply
    • Sam Adler says

      August 31, 2021 at 11:57 am

      Hooray!!

      Reply
  3. Elsa says

    October 28, 2021 at 7:10 pm

    Hi! 🙂 Two questions for you Sam:
    Can I convert this cake into cupcakes?
    And can I make it not dairy free?
    (Looking to bake them for a party this Saturday!) Thanks!

    Reply
    • Sam Adler says

      October 29, 2021 at 10:18 am

      Hey Elsa!! Yes you totally can! If you want to make it into cupcakes, just bake them for 18 minutes! And you can totally make it dairy free, just swap the non dairy for the dairy component! Cant wait to hear how it turns out!

      Reply
  4. Carla @ Foodie Digital says

    November 26, 2021 at 3:29 pm

    I want to make this cake this weekend for some fall birthdays! I have a gallon of regular apple cider in the fridge (not sparkling) – do you think that would reduce well and work in the recipe?

    Reply
    • Sam Adler says

      November 27, 2021 at 7:19 pm

      yes! Thats a perfect substitute for the sparkling apple cider 🙂

      Reply
  5. egads says

    September 23, 2022 at 9:17 pm

    This recipe looks amazing, but I have a quick question for you before I begin. I too have been on the hunt for a non-dairy caramel sauce, but I hate, and I mean really hate, the taste of coconut. So, I’m wondering if the coconut comes through at all? Even the slightest whiff of essence of coconut? If yes, because I really don’t want coconut to ruin this for me, I might try to substitute boiled cider for the caramel sauce then. Thanks!

    Reply
    • Sam Adler says

      September 25, 2022 at 3:49 pm

      Hi! Great question- to me I don’t really taste it but I wouldn’t want you to make this and then hate it either. You can try to use rice milk or a different alternative but I havent tried it with this recipe.

      Reply

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XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

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Saveur Blog award winner for best food Instagram

samadlerphotography

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1. “Like a rainbow with all of the colors” sprinkle cookies 
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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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Also here’s to wishing me getting those tix!
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