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Apple Cider Cake

Apple cider cake with tender spiced layers and a tangy cream cheese frosting. Reduced apple cider adds deep flavor, while the layers bake up golden and moist through 35–40 minutes.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple cider cake layers
  • 2.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 1 cup unsalted butter, softened
  • 1.5 cup brown sugar, packed
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 cup apple cider Reduced to 1/2 cup before using.
  • 0.5 cup sour cream
Cream cheese frosting
  • 8 oz cream cheese
  • 0.25 cup butter
  • 3 cup powdered sugar
  • 1 tsp vanilla
  • 2 tbsp cider Use the reduced cider (about 2 tbsp).
Apple cider caramel drizzle

Equipment

  • 2 sheet pan
  • 1 stand mixer

Method
 

Reduce the cider
  1. Reduce the apple cider to 1/2 cup over medium heat, then cool completely.
  2. Let the reduced cider cool to room temperature so it won’t melt the batter.
Prep and bake the cake layers
  1. Preheat the oven to 350F and grease two 9-inch round cake pans.
  2. Whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until evenly combined.
  3. Beat the softened unsalted butter and packed brown sugar until very fluffy.
  4. Add the eggs one at a time, then beat in the vanilla extract and the reduced cider.
  5. Alternate adding the flour mixture and sour cream, mixing just until the batter is smooth.
  6. Divide the batter between the prepared pans.
  7. Bake for 35–40 minutes, until a toothpick comes out clean.
  8. Cool the cakes completely before frosting.
Frost and assemble
  1. Make the cream cheese frosting by beating cream cheese and butter until smooth.
  2. Beat in powdered sugar and vanilla, then add the 2 tbsp cider and mix until spreadable.
  3. Frost with cream cheese frosting between the layers and over the top of the cake.

Notes

Pro tip: fully cool the reduced cider and the baked layers before frosting so the frosting stays thick and doesn’t slide. Store covered in the refrigerator up to 4 days; the cake can be frozen up to 2 months (freeze unfrosted layers or freeze tightly wrapped cake). For a dairy-light swap, use a dairy-free cream cheese and butter alternative in the frosting.