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Apple Cider Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 5 reviews
  • Author: Evelyn
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Apple Cider Cake is a delightful fall dessert that combines the warm spices of cinnamon, nutmeg, and allspice with rich apple cider flavors. The cake is moist and tender, enhanced by a cider reduction folded into the batter. Topped with a luscious cream cheese frosting and a homemade apple cider caramel sauce, this recipe brings an irresistible balance of sweetness and spice perfect for cozy gatherings.

Ingredients

Apple Cider Reduction

  • 6 cups (1440 ml) apple cider

Cake Batter

  • 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp allspice
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (140 g) unsalted butter, softened
  • 1 cup (200 g) granulated white sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 3 eggs, at room temperature
  • 1 tbsp vanilla extract
  • 1/2 cup (120 ml) buttermilk, at room temperature
  • 1/2 cup (122 g) sour cream, at room temperature
  • 1/2 cup (120 ml) apple cider reduction, at room temperature
  • 1/3 cup (95 g) unsweetened apple butter, at room temperature

Apple Cider Caramel Sauce

  • 1/2 cup (120 ml) apple cider reduction from above, at room temperature
  • 3/4 cup (165 g) light brown sugar, packed
  • 9 tbsp (126 g) unsalted butter
  • 1 cup (240 ml) heavy cream
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Cream Cheese Frosting

  • 1 cup (224 g) unsalted butter, softened
  • 8 oz (226 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar

Instructions

  1. Make the Apple Cider Reduction: Add 6 cups of apple cider to a large saucepan. Bring it to a simmer over medium-low heat and let it simmer for 40-50 minutes until reduced to 1 cup. Start checking around 40 minutes and continue simmering until the desired volume is reached. Allow the reduction to cool completely before using; it will be divided for the cake batter and caramel sauce.
  2. Prepare for Baking: Preheat the oven to 350°F (175°C). Grease a 9×9 inch metal baking pan and line it with parchment paper to ensure easy removal of the cake.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream the softened butter, granulated white sugar, and light brown sugar together for 2 minutes until light and fluffy.
  5. Add Eggs and Vanilla: Mix in the eggs and vanilla extract on medium speed until the mixture is pale and smooth, about 1 minute.
  6. Incorporate Wet Ingredients: Add the buttermilk, sour cream, 1/2 cup of apple cider reduction, and unsweetened apple butter to the bowl. Mix on medium speed until combined. The batter will appear curdled; this is normal at this stage.
  7. Combine with Dry Ingredients: Gradually add the dry ingredient mixture a little at a time to the wet ingredients, mixing on low speed just until all is combined and the batter is smooth. Scrape down the sides of the bowl as needed.
  8. Bake the Cake: Pour the batter into the prepared pan and place it in the preheated oven. Bake for 48-52 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack until completely cool.
  10. Make the Apple Cider Caramel Sauce: While the cake bakes, combine the remaining apple cider reduction, brown sugar, and butter in a medium saucepan. Bring to a simmer over medium heat and let it cook for 5 minutes, stirring occasionally.
  11. Add Cream and Finish Sauce: Reduce heat to medium-low, stir in the heavy cream and simmer for another 3-4 minutes. Remove from heat and stir in the vanilla extract and salt. Transfer the hot caramel to a bowl and allow it to cool to room temperature.
  12. Prepare the Cream Cheese Frosting: In a large bowl, whip the softened butter on high speed until pale and fluffy. Add the cold cream cheese and continue mixing on medium speed until well blended and fluffy.
  13. Add Powdered Sugar: Sift in the powdered sugar gradually while mixing on low speed. Once incorporated, increase to high speed and whip for 1 additional minute to achieve a light and fluffy frosting.
  14. Assemble the Cake: When the cake is fully cooled, carefully lift it out of the pan using the parchment paper edges and place it on a serving plate. Use a wooden stick or the handle of a wooden spoon to poke holes all over the top of the cake.
  15. Fill Cake with Caramel: Transfer the cooled apple cider caramel sauce to a piping bag and snip off a small tip. Pipe the caramel into the holes on the cake surface. If the caramel is too thick, warm it gently or run the uncut piping bag under hot water to loosen it for easier piping.
  16. Frost the Cake: Spread a thick layer of the cream cheese frosting evenly over the top of the cake. Drizzle extra caramel sauce on top of the frosting and gently swirl it in with the back of a spoon for decoration.
  17. Serve: Cut the cake into 16 squares and serve. For extra indulgence, drizzle additional apple cider caramel sauce over each piece before serving.

Notes

  • Ensure all wet ingredients like eggs, buttermilk, sour cream, and apple cider reduction are at room temperature for best mixing results.
  • The batter may look curdled after adding wet ingredients; this is normal and will smooth out once dry ingredients are added.
  • Use a metal baking pan for even heat conductivity and better crust formation.
  • Check apple cider reduction early to avoid over-reducing and burning; it should be syrupy but not caramelized or burnt.
  • If caramel thickens after cooling, gently warm it before piping to restore flow.
  • Store leftovers in an airtight container in the refrigerator; bring to room temperature before serving and rewarm caramel sauce if needed.
  • For a dairy-free version, substitute butter, sour cream, and cream cheese with suitable plant-based alternatives.

Find it online: https://evelynscooking.com/apple-cider-cake-recipe/