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Apple Cider Cake

Apple cider cake with warm spice batter and cream cheese frosting, baked into two 9-inch layers for a tender crumb. Reduced apple cider keeps the cake fragrant, and the cider caramel drizzle adds a glossy, pourable 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
Calories: 520
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 to 1/2 cup
  • 0.5 cup sour cream
For cream cheese frosting
  • 8 oz cream cheese
  • 0.25 cup butter plus 1/4 cup butter
  • 3 cup powdered sugar
  • 1 tsp vanilla
  • 2 tbsp cider 2 tablespoons cider
Caramel drizzle for finishing
  • 1 caramel drizzle

Equipment

  • 1 sheet pan

Method
 

Prep and bake the cider cake layers
  1. Reduce apple cider until you have 1/2 cup, then cool.
  2. Preheat the oven to 350F and grease two 9-inch pans.
  3. Whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  4. Beat unsalted butter and brown sugar until very fluffy, about 2-3 minutes.
  5. Add eggs and vanilla, then mix until combined.
  6. Mix in the reduced apple cider until the batter looks smooth and fragrant.
  7. Alternate adding the flour mixture and sour cream to the batter, beginning and ending with flour.
  8. Divide the batter between the two greased 9-inch pans.
  9. Bake for 35-40 minutes at 350F, until a toothpick comes out clean.
  10. Cool the cakes completely before frosting.
Make frosting and assemble
  1. Beat cream cheese until smooth, then beat in butter, powdered sugar, and vanilla until fluffy.
  2. Beat in 2 tablespoons cider for a pourable, apple-cider-forward frosting flavor.
  3. Frost the layers and stack the cooled cake.
  4. Drizzle caramel down the sides and over the top of the stacked cake.

Notes

For clean slices, cool the layers fully before frosting, and chill the assembled cake for 30-60 minutes if the kitchen is warm. Store covered in the refrigerator for up to 4 days; freeze unfrosted layers for up to 2 months. For a lighter option, use low-fat cream cheese and reduced-fat butter (texture stays fluffy, sweetness and spice remain balanced).