Ingredients

The following ingredients have 12 Servings
  • 1/2 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 large eggs (room temperature)
  • 1/2 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup apple cider
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 cups unsalted butter (softened)
  • 1 cup cream cheese (softened)
  • 2 teaspoons pure vanilla extract
  • 2/3 cup caramel sauce (homemade or store-bought)
  • 2-4 tablespoons heavy cream
  • 3/4 teaspoons sea salt
  • 5 cups powdered sugar
  • chopped pecans
  • 1/3-1/2 cup salted caramel sauce

Instruction

  • Preheat oven to 350 degrees F. Spray three 8-inch cake pans with baking spray on the sides and line with parchment paper. Set aside.
  • In the bowl of stand mixer, cream butter and sugars together until light and fluffy, at least 3 minutes.
  • Scrape down the sides of the bowl, then add in the eggs, one at a time, beating each egg in fully before adding in the next. Add in the vegetable oil and vanilla extract, beat until combined and scrape down the sides of the bowl.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add 1/3 of the flour mixture, mix until combined, then add in 1/2 of the apple cider. Repeat once more, finishing with the flour, mixing until just moistened.
  • Divide batter evenly among pans. Bake for 30-35 minutes, until set and a tooth pick comes out clean. Set aside until the cakes cool completely (or place in the refrigerator), then run a butter knife around the edges of the cakes to release them.