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Apple Cider Cake

Apple cider cake with warm spice and tender crumb, baked in two 9-inch layers and finished with a tangy cream cheese frosting. Reduced apple cider adds a caramel-like depth, then the frosting is drizzled for a bakery-style finish.
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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
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 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 Reduce 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 apple cider from the reduced amount.

Equipment

  • 2 sheet pan
  • 1 stand mixer

Method
 

Reduce cider and prepare pans
  1. Reduce 1 cup apple cider to 1/2 cup over medium heat, stirring occasionally, then cool completely.
  2. Preheat oven to 350F and grease two 9-inch round cake pans.
Mix the batter
  1. Whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
  2. Beat softened unsalted butter and packed brown sugar until very fluffy in a stand mixer.
  3. Add eggs one at a time, then mix in vanilla extract and the reduced cider until smooth.
  4. Alternate adding the flour mixture and sour cream, mixing just until combined after each addition.
Bake and frost
  1. Divide batter evenly between the two cake pans.
  2. Bake for 35-40 minutes at 350F until a toothpick comes out clean.
  3. Cool completely, then frost with cream cheese frosting between layers and over the top.
  4. For the frosting, beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla, finishing by mixing in 2 tbsp cider until spreadable.

Notes

Pro tip: cool the reduced cider completely before adding it to the batter so the eggs don’t scramble and the layers stay tender. Store covered in the refrigerator up to 4 days; bring to room temperature before serving for best flavor. Freezing is yes—freeze unfrosted layers wrapped well for up to 2 months, then thaw and frost. For a lighter option, use reduced-fat cream cheese and reduce butter in the frosting by 1-2 tbsp while keeping the powdered sugar amount the same.