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Apple Cider Cake

Apple cider cake with tender layers and warm spices, finished with fluffy cream cheese frosting and a caramel drizzle. Reduced apple cider keeps the crumb moist while the frosting turns silky between stacked layers.
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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
  

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 lb unsalted butter, softened
  • 1.5 cup brown sugar, packed
  • 4 eggs
  • 1 tsp vanilla
  • 1 cup apple cider, reduced to 1/2 cup
  • 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

  • 1 sheet pan

Method
 

Reduce cider and prep pans
  1. Reduce the apple cider to 1/2 cup and cool, so it won’t scramble the batter. Chill it briefly if needed until room temperature.
  2. Preheat the oven to 350F and grease two 9-inch pans. Lightly dust or line if you usually need extra release.
Mix the spiced cake batter
  1. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Whisk until the spices are evenly dispersed.
  2. Beat the softened butter and packed brown sugar until very fluffy, about 2–3 minutes. Add the eggs one at a time and mix just until combined.
  3. Add vanilla and mix, then pour in the reduced cider. Mix until the batter looks smooth and cohesive.
  4. Alternate adding the flour mixture and sour cream to the batter, beginning and ending with flour. Stir just enough to incorporate so the cake stays tender.
  5. Divide the batter between the two prepared pans. Tap each pan gently on the counter to level the tops.
Bake and cool
  1. Bake at 350F for 35–40 minutes, until a toothpick comes out clean or with a few moist crumbs. Rotate the pans once at about 20 minutes for even browning.
  2. Cool the cakes completely in the pans before frosting. This prevents frosting from melting and sliding.
Frost, stack, and finish
  1. Beat the cream cheese until smooth, then add butter and beat again until creamy. Add powdered sugar gradually and mix until fluffy.
  2. Mix in vanilla and 2 tablespoons cider until the frosting holds a thick, spreadable texture. If it’s too stiff, beat in a tiny splash of cider.
  3. Frost and stack the cooled layers, spreading frosting between them and over the sides. Use a flat spatula to smooth the surface.
  4. Drizzle caramel down the sides of the stacked cake, letting it cascade naturally. Add extra drizzles on top for a layered, glossy look.

Notes

Pro tip: make sure the reduced cider and the baked layers are fully cool before mixing and frosting for clean layers and a stable crumb. Store the cake covered in the refrigerator up to 4 days; bring slices to room temperature for the best spice aroma. Freezing is yes (wrap tightly up to 2 months), but drizzle the caramel after thawing for the neatest finish. For a lighter option, use reduced-fat cream cheese and swap half the powdered sugar with a smaller amount plus an extra 1–2 tbsp cider to maintain spreadability.