Cook sugar in a heavy saucepan over medium heat, stirring constantly with a heat-resistant spatula. Continue cooking until sugar forms clumps and melts into a light amber colored liquid, about 4-5 minutes.
Once the sugar is completely melted, carefully add butter a few pieces at a time, whisking constantly until incorporated.
Slowly drizzle in heavy cream while whisking constantly. (The mixture will bubble up rapidly.) Let mixture boil for 1 minute, then remove from heat and pour into a glass bowl. Stir in Rodelle Gourmet Vanilla Extract and salt. Let caramel sauce cool to room temperature.
Apple Cider
Combine apple juice, apple, and Rodelle Gourmet Vanilla Extract in a medium saucepan over medium-high heat and bring to a boil.
Once boiling, reduce heat to low and simmer for 20 minutes.
Strain apple cider into a glass bowl or measuring cup and let cool to room temperature.
Apple Cider Cake
For the cake, preheat oven to 350°F and butter and flour three 8-inch round cake pans. Whisk together flour, baking powder, baking soda, salt, and spices in a medium bowl.
Beat butter and sugars in a large mixer bowl at medium speed until light and fluffy.
Beat in Rodelle Gourmet Vanilla Extract until incorporated. Add eggs and egg yolks one at a time and beat until combined. Reduce speed to low and add flour in 3 additions, alternating with apple cider (begin and end with flour mixture).
Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles. Bake for 22 to 23 minutes, until the cakes are golden, a toothpick inserted in the center comes out clean, and the edges are pulling slightly away from the pan. Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely.
Salted Caramel Frosting
For the frosting, beat butter and salt with an electric mixer on medium speed until combined. Beat in Rodelle Gourmet Vanilla Extract.
Mix in 2 cups of powdered sugar on low speed until combined. Mix in 4 tablespoons of homemade salted caramel sauce until incorporated.
With mixer on low speed, add remaining powdered sugar 1 cup at a time. Increase speed to medium and beat frosting for 1 minute, until light and airy.
Assembly
To assemble the cake, place one layer on a rotating cake stand. Use an offset spatula to swirl frosting over the cake layer.
Transfer 1 cup of frosting to a large piping bag and pipe a ring of frosting around the outer edge of the cake layer. Drizzle 2 tablespoons of salted caramel sauce over the frosting, spreading gently with a clean offset spatula.
Add second cake layer and repeat with frosting and caramel sauce. Add top cake layer and chill the cake for 15 minutes.
Add about 1 cup of frosting to the top of the cake, swirling generously over the edge. Use offset spatula to apply frosting to the sides of the cake while you rotate the cake stand, then use a bench scraper to gently smooth the edges of the cake and remove any excess frosting. Chill frosted cake for 20 minutes.
Using a small spoon, place dollops of caramel sauce around the top edge of the cake, letting the excess to drip down the sides. Chill for 15 minutes before serving.
Note: this recipe was preared for Rodelle by Laura at @tutti_dolci.
