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Best Slow Cooker Apple Cider Cake with Easy Caramel Drizzle

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This slow cooker apple cider cake is incredibly moist, spiced with cinnamon and nutmeg, and topped with a luscious caramel drizzle. It’s a comforting, no-oven-required dessert that fills your home with the aroma of apples and autumn spices.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 ½ cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon salt
  • 1 cup unsalted butter, melted and slightly cooled
  • 1 cup apple cider (unfiltered preferred)
  • ½ cup whole milk, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure)
  • ½ cup unsalted butter (for caramel)
  • 1 cup packed brown sugar (light or dark)
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract (for caramel)
  • Pinch of salt (flaky sea salt preferred)

Instructions

  1. Line the bottom and sides of a 6-quart slow cooker insert with parchment paper, letting it hang over the edges. Spray lightly with cooking spray or rub with butter.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed.
  3. In a medium bowl, whisk together melted butter, apple cider, milk, eggs, and vanilla extract until smooth and slightly frothy.
  4. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. A few lumps are okay; do not overmix.
  5. Scrape the batter into the prepared slow cooker insert and spread into an even layer.
  6. Cover with the lid and cook on low for 2 to 2 ½ hours. Do not lift the lid during the first 90 minutes. Check doneness at 2 hours by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  7. Turn off the slow cooker and let the cake rest for 10 minutes in the insert.
  8. While the cake rests, make the caramel: In a small saucepan over medium heat, melt ½ cup butter. Add brown sugar and heavy cream, whisking constantly. Bring to a gentle simmer and cook for 3-4 minutes, whisking occasionally, until slightly thickened. Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt. Let cool for 5-7 minutes.
  9. Use the parchment paper overhang to lift the cake out of the slow cooker and transfer to a cooling rack. Let cool for at least 15 minutes before slicing.
  10. Drizzle the caramel over the warm cake. Slice and serve immediately, or let cool completely for a firmer texture.

Notes

Do not lift the lid during the first 90 minutes of cooking to maintain steam. Room temperature ingredients are important for best texture. The caramel will thicken as it cools; let it cool slightly before drizzling. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For dairy-free, use melted coconut oil or vegan butter, oat or almond milk, and full-fat coconut cream in the caramel. The cake can be stored at room temperature for up to 3 days or frozen (without caramel) for up to 3 months.

Nutrition

Keywords: slow cooker apple cider cake, apple cider cake, caramel drizzle, slow cooker dessert, fall dessert, apple cake, easy cake recipe

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