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.
Oh Amanda. This cake!! I’m drooling.
This is what dreams are made of!! Seriously!!
1. I can’t even handle this
2. I can’t even handle some of the rude comments people leave you *eyeroll*
3. I can’t even handle the fact that I get your emails the day AFTER your post comes out. How can I change this so I see your recipes the very instant they come out of your oven? This is a MUST!
4. I love you #thatisall
I’m not seeing the homemade recipe
If you start reading at the beginning of the blog post I share a link to Rose’s Caramel Cake and Caramel Frosting then to Rachel Ray’s Apple Whipped Cream. Because I did not alter their recipes in any way, I feel it would be unethical for me to publish them on my blog. Therefore I have provided a link (and subsequent explanation) in the first few paragraphs. The application and assembly are then explained in detail. Please do let me know if I can help more. Thanks!
I actually LOVE that this uses a box mix because sometimes, you know what, life is 99 mph and this looks AMAZING! 🙂
So true!! 🙂
AND because – let’s face it – if you’re serving a cake THAT gorgeous, no one is gonna care!!
This caramel cake looks so delicious, Amanda! Love the apple cider whipped cream, so good!
Amanda, you left me the sweetest comment on my Carrot Cake the other day (I responded there, too) and I just had to come and see the cake you mentioned. WOW, just spectacular!! I can’t wait to make it. Even if it turns out to be one hot mess, who cares? It will be fun to try and even more fun to eat 🙂
Thanks for your sweet words and comment. You’ve got a new friend in me 🙂
Kristy
Well, when you are blogging with integrity and then are wrapping it up in a pretty bow of great photography and writing and creativity, then you are bound to make fans all over the internet. I am just getting in line with the rest of them! 🙂 Keep up the great work!
this is the bomb-diggity….
As are you my friend. As are you. 🙂
I have never thought to prop up the top layer of a cake so that inside doesn’t gush out! You’re a cake genius, Amanda! 🙂
I seriously have no words for this cake because it is beyond. You are simply the best!! Da!