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+ servings

Caramel Cake with Apple Cider Whipped Cream (semi-homemade version)

This cake.
It’s… well. It’s one of the best tasting cakes I have ever had the privilege of making.
Course: Dessert
Cuisine: American
Keyword: caramel cake with apple cider whipped cream
Servings: 8 servings
Author: Amanda Rettke


  • 1 box yellow cake mix
  • One container of caramel sauce (sizes can vary just make sure you have at
  • least 16 ounces)
  • 1 -3 cups confectioners sugar
  • One 32-ounce container of store bought whipped cream
  • 1 tsp. cinnamon
  • Apple extract or 1 tablespoon apple cider


  • Prepare yellow cakes according to the directions on the box in 9-inch square cake pans.
  • Pour caramel sauce (about 16 ounces) into stand mixer. Add one cup of confectioners sugar and whip at medium speed until incorporated. You may add more confectioners sugar if needed; you are looking for a fairly thick consistency, one that is not overly runny.
  • Place one layer of cake on cake stand and cover in about 1/2 cup of caramel frosting you just made.
  • Open store bought whipped cream and add in 1 tsp. cinnamon and 1/2 tsp apple extract or up to 1 tablespoon of apple cider.
  • Place about 1 cup whipped cream on cake and level.
  • Repeat with next layer of cake and caramel, then pipe mounds of remaining whipped cream.
  • Chill until ready to serve.