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Apple Cider Cake

Apple cider cake with warm cinnamon, nutmeg, and allspice baked into tender layers, then frosted with a fluffy cream cheese frosting. Reduced cider adds a caramel-like flavor that pairs with a glossy caramel drizzle.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

For cider cake
  • 2.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1.5 cup brown sugar, packed
  • 4 eggs
  • 1 tsp vanilla
  • 0.5 cup apple cider, reduced
  • 0.5 cup sour cream
For cream cheese frosting
  • 8 oz cream cheese
  • 0.25 cup butter
  • 3 cup powdered sugar
  • 1 tsp vanilla
  • 2 tbsp cider
Caramel drizzle for finishing
  • 1 caramel drizzle

Equipment

  • 2 sheet pan

Method
 

Prepare cider and bake the cake
  1. Reduce the apple cider to 1/2 cup, then cool completely before using. This concentrates flavor so the crumb stays aromatic.
  2. Preheat the oven to 350F and grease two 9-inch pans. Keep the pans ready for immediate batter filling.
  3. Whisk the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt together. Mix until the spices are evenly dispersed.
  4. Beat the softened butter and brown sugar until very fluffy, then beat in the eggs and vanilla. Stop and scrape as needed to keep the mixture smooth.
  5. Add the reduced cider to the batter and mix until just combined. The batter should look glossy and cohesive.
  6. Alternate adding the flour mixture and the sour cream to the batter. End with the flour mixture to avoid overmixing.
  7. Divide the batter between the two greased pans. Tap the pans lightly to level the tops.
  8. Bake for 35-40 minutes at 350F, until the centers spring back and a toothpick comes out clean. Cool the cakes completely before frosting.
Make frosting and assemble
  1. Beat the cream cheese frosting ingredients until fluffy. Stop when the frosting holds soft peaks.
  2. Frost the cakes and stack the layers. Spread frosting evenly so the layers stay aligned.
  3. Drizzle caramel down the sides and over the top. Let it set briefly before slicing.

Notes

Pro tip: cool the cake layers fully before frosting so the cream cheese won’t soften or slide. Store covered in the refrigerator for up to 4 days; freeze unfrosted layers (well wrapped) for up to 2 months and thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese and keep the butter to 1/4 cup in the frosting.