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Lighter Apple Cider Caramel Cake with Cinnamon Buttercream

lighter apple cider caramel cake - featured image
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A lighter, healthier version of a classic fall apple cider cake with a caramel swirl and cinnamon buttercream. Made with Greek yogurt for moisture and less butter, this cake is tender, flavorful, and perfect for autumn gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ½ cup apple cider (unfiltered preferred)
  • ¼ cup store-bought or homemade caramel sauce (thick)
  • 1 tablespoon all-purpose flour (for caramel swirl)
  • ½ cup unsalted butter, softened (for buttercream)
  • 2 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons milk (any kind)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then add vanilla extract.
  5. With mixer on low, add dry ingredients and Greek yogurt alternately: ⅓ flour, ½ yogurt, ⅓ flour, remaining yogurt, remaining flour. Mix just until combined.
  6. Gently fold in apple cider with a rubber spatula.
  7. In a small bowl, stir caramel sauce with 1 tablespoon flour.
  8. Pour half the batter into the pan. Dollop half the caramel mixture and swirl gently with a knife. Add remaining batter and caramel, swirl again.
  9. Bake for 30-35 minutes, until a toothpick inserted in center comes out clean or with moist crumbs. Cool in pan 10 minutes, then turn out onto a rack to cool completely.
  10. For buttercream: Beat softened butter until creamy. Gradually add powdered sugar and cinnamon, then milk, vanilla, and salt. Beat on medium-high 3-4 minutes until fluffy.
  11. Frost cooled cake. Serve at room temperature.

Notes

Room temperature ingredients are crucial. Don’t overmix batter. Use a light hand when swirling caramel to keep distinct ribbons. Check for doneness at 28 minutes. Cool cake completely before frosting. Store at room temperature up to 3 days or freeze unfrosted up to 3 months.

Nutrition

Keywords: apple cider cake, caramel cake, cinnamon buttercream, fall dessert, lighter cake, Greek yogurt cake

Find it online: https://elaraeats.com/lighter-apple-cider-caramel-cake-with-cinnamon-buttercream/