Caramel Cake With Apple Cider Whipped Cream is a moist yellow cake, prepared from a box mix, topped with a caramel frosting and a heavenly topping of apple cider whipped cream. It’s a beautiful cake that is as lovely as it is decadent, perfect for any occasion! If you prefer to make the cake from scratch, I do have a Yellow Cake Mix you will love! If you love all things caramel apple, I also have Caramel Apple Cheesecake you may want to try.
Ingredients & Substitutions
This cake can be easily put together with this semi-homemade recipe. However, it is also possible to make most of the ingredients from scratch, if preferred.
Cake Mix: I started with a box of yellow cake mix for this recipe. It is a convenient way to get this dessert started. Follow the instructions on preparing and baking the cake in a 9×13-inch baking dish according to the package instructions. Or, use my yellow cake mix. You could also experiment with other kinds of cake mixes like spice or apple-flavored.
Caramel Topping: Look for a 16-ounce jar of caramel to stir together with confectioners’ sugar. This will be the sweet and gooey layer of caramel frosting. You can also make homemade caramel to use!
Whipped Topping: You can use storebought whipped topping (like Cool Whip). Or, make homemade whipped topping to mix with the apple cider and ground cinnamon. This is the apple cider whipped cream that tops the cake.
Apple Cider: If you don’t want to use storebought apple cider, make homemade cider to use in this recipe and enjoy it as a hot or cold beverage!
Can I Make The Cake and Frosting Ahead Of Time?
Yes, you can certainly get the cake and frosting made a day or two in advance. Once the cake has been baked, let it cool completely. Then, store it in an airtight container or covered in plastic wrap at room temperature for up to a day or two. You can also get the frosting and apple cider whipped cream made ahead of time. Once each has been made, store them separately in airtight containers in the refrigerator.
How To Store Caramel Cake With Apple Cider Whipped Cream
Because of the whipped topping, it is best to store this caramel cake in the refrigerator. Cover it or store the cake in an airtight container. It will last up to 2-3 days.
More Popular Cakes
Caramel Cake with Apple Cider Whipped Cream
Ingredients
- 1 box (15.25 ounces) yellow cake mix
- 1 jar (16 ounces) caramel topping
- 1 ½ cups (187.5 g) confectioners' sugar
- 1 container (16 ounces) whipping topping
- 1 tablespoon apple cider
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Prepare the yellow cake mix according to package instructions. Pour the batter into the prepared baking dish and bake following the package instructions. Allow the cake to cool completely before adding the apple cider whipped topping.
- While the cake is cooling, in a medium bowl, stir together the caramel topping and confectioners' sugar until well combined. Set aside.
- To a large bowl, add whipped topping, apple cider, and ground cinnamon. Mix until combined.
- Once the cake is completely cooled, spread the caramel frosting evenly over the top.
- Top the caramel frosting with the apple cider whipped cream mixture.
- If not serving the cake immediately, chill it in the refrigerator until ready to serve.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What time shall I be over for cake and coffee? Seriously this sounds so fantastic!!
Girl, you could show up at 2:00am and it would be all good! 🙂
STOP IT. This cake makes me wish I’d just been given a week to live because this is last-meal territory for sure. Wow.
Best. Comment. Ever.
Oh girl.. That cake! That frosting!! Someone has to hold me back so I don’t demolish it!! 😉 Seriously though, that frosting is killer! 🙂
What a gorgeous cake, I love the apple cider whipped cream!
Whenever I think of cake perfection I think of you. This looks amazing and the flavours are just my absolute favourites! Pinned for a rainy day.
Now that is a nice thing to say! Although… cake perfection? On heck no. 🙂
Hi. I love your instructions for constructing the cake, but I do have one question. If you use straws, won’t the weight of the cake just cause the straws to push into the upper layer and squish out the whip cream? Especially if you are doing this for 3 layers like the mississippi mud cake? How do the 4 straws hold up an entire cake layer? thank you!
Great question! I actually did not use ANY straws in the Mississippi Mudslide cake… that cake was stable on its own. The best way to utilize straws is trial and error; just getting in there and seeing for yourself. I know it doesnt seem possible, but if you have 4-5 straws or dowels in the cake it WILL stand up to some pressure/weight. 🙂
This Cake is looking soo beautiful, I will make it on this sunday at my brother’s birthday. I have understood this recipe. Nice article, It is too simple!!!!
Would there be any issue using the mudcake whipped cream recipe here and adding the apple extract (instead of khalua etc)
Seems like it would work fine. I dont typically buy store bought cool whip etc.
😉
Ps
The apple whipped cream from scratch “link”just takes you to her store not to her recipe
(Im sure you knew but thought I’d mention)
Thank you!
Not sure I posted my recent comment.
Would it be an issue to use the mudcake whipped cream recipe instead?
Of course replacing the khalua etc with the apple.
Ps
The from scratch apple whipped cream “link” just takes you to her store and not a recipe. I assume that I can google that.
😉
Thank you