Apple Cider Caramel Poke Cake (Printable)

Spiced apple cider cake drenched in caramel, topped with whipped cream and cinnamon. Ideal for festive occasions.

# What you'll need:

→ Cake

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 cup unsalted butter, softened
08 - 1 cup granulated sugar
09 - 1/2 cup light brown sugar, packed
10 - 3 large eggs
11 - 1 teaspoon vanilla extract
12 - 1 cup apple cider (reduced to 1/2 cup for richer flavor)
13 - 1/2 cup sour cream

→ Caramel Sauce

14 - 1 cup granulated sugar
15 - 6 tablespoons unsalted butter, cut into pieces
16 - 1/2 cup heavy cream
17 - 1/2 teaspoon salt

→ Topping

18 - 2 cups heavy whipping cream
19 - 2 tablespoons powdered sugar
20 - 1 teaspoon vanilla extract
21 - 1/2 teaspoon ground cinnamon (optional)
22 - Additional caramel sauce, for drizzling

# Method:

01 - Preheat oven to 350°F and lightly grease a 9x13-inch baking pan.
02 - Simmer 1 cup apple cider in a saucepan over medium heat until reduced to 1/2 cup. Allow to cool before use.
03 - In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
04 - In a large mixing bowl, beat softened butter, granulated sugar, and packed brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract.
05 - Blend in reduced apple cider and sour cream, mixing until just incorporated.
06 - Gradually mix dry ingredients into wet mixture until no dry spots remain. Avoid overmixing.
07 - Transfer batter to prepared pan, spreading evenly. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
08 - While cake is baking, melt sugar in a medium saucepan over medium heat, stirring constantly until deep amber. Add butter, stirring until fully melted. Slowly pour in heavy cream, stir smooth, and add salt. Remove from heat and cool slightly.
09 - Allow cake to cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the cake surface.
10 - Pour about three-quarters of the caramel sauce evenly over the cake, allowing it to seep into the holes. Let cake cool completely.
11 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Smooth whipped cream over cooled cake.
12 - Drizzle reserved caramel sauce over whipped topping. Sprinkle with cinnamon if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Easy to make yet impressive for guests
  • Warm spices and apple flavor taste just like fall
  • Soaks up caramel for a gooey, luscious texture
  • Perfect for making ahead for parties or potlucks
02 -
  • Moist and tender texture thanks to sour cream and caramel soaking
  • Rich caramel flavor infuses every bite
  • Can be prepared a day ahead for convenience
  • Kid-friendly but special enough for company
03 -
  • Do not skip reducing the apple cider for the boldest flavor
  • Make the caramel in a clean, dry pan for even melting and no crystallized bits
  • Let the cake cool before topping with whipped cream so it stays billowy and fresh
  • Poke the holes while the cake is still warm so the caramel soaks in best

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