Spiced Apple Cider Cake
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If you’re looking for a spiced apple cider cake with bold apple flavor, this eight-step recipe delivers. Instead of relying solely on spices, reducing the apple cider before mixing the batter creates a concentrated apple flavor that carries through every moist, tender layer. Paired with silky caramel buttercream and a caramel drizzle, it’s an impressive yet approachable dessert that’s perfect for fall entertaining, holiday celebrations, or any occasion that calls for an unforgettable cake. Complete your dessert table with pumpkin spice beignets and this traditional apple crisp for the perfect autumnal spread.
Why You’ll Love This Recipe
- Packed with apple flavor – Reducing the apple cider before baking creates a deeper, more concentrated apple flavor in every bite.
- Perfect for special occasions – With three fluffy cake layers and caramel buttercream, this cake is an impressive centerpiece for fall gatherings and holiday celebrations.
- Beautiful yet approachable – While it looks bakery-worthy, the straightforward steps make it achievable for home bakers.
Key Ingredients in This Recipe
- Apple cider – Apple cider is a raw, unfiltered apple juice that has not gone through a filtration process (like apple juice). Reducing the apple cider first gives it a more concentrated apple flavor in this recipe. Be sure to use apple cider and not apple juice!
- Flour – I use unbleached all-purpose flour in this recipe though bleached works fine as well.
- Buttermilk – The typical American buttermilk is low-fat. It also has a rich, tangy flavor and a texture more similar to yogurt than cream or milk. Be sure to shake it before measuring it.
- Baking powder/ baking soda – The addition of baking powder and baking soda creates the rise in the cake as it interacts with the buttermilk, making it fluffy in texture.
- Butter – I always use unsalted butter when baking so the added salt can easily be controlled. Make sure the butter is at room temperature so it easily beats with the various sugars in both the cake and frosting.
- Spices – I use both cinnamon and nutmeg for a warm, spiced cake.
- Caramel – Caramel is added to the whipped buttercream frosting to add a light caramel flavor. I drizzle additional warm caramel over the cake so it drips down the sides. Warming the caramel first makes it more malleable.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Reduce the apple cider well in advance and allow it to cool completely before mixing the batter. Warm cider can melt the butter and affect the texture of the cake, while reduced cider delivers a much more intense apple flavor.
Swaps and Substitutions
- Apple cider: Be sure to use apple cider rather than apple juice for the richest apple flavor. If needed, fresh orchard cider works beautifully.
- Buttermilk: If you don’t have buttermilk, combine 1 tablespoon white vinegar or lemon juice with enough whole milk to make 1 cup. Let it sit for 5 minutes before using.
- Caramel buttercream: Swap it for classic vanilla buttercream or cream cheese frosting for a different flavor profile.
- Dark brown sugar: Light brown sugar can be substituted for a slightly milder molasses flavor.
- Spices: Add a pinch of ground cloves, allspice, or cardamom for additional warm spice.
How to Make Apple Cider Cake (Step-by-Step)
Preheat the oven to 350°F (180ºC). Heat the apple cider in a small saucepan over medium-high heat. Simmer and reduce the cider to 1 cup (250g). Let cool to room temperature.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In another large bowl, beat together the butter and sugar until combined. Add the eggs one at a time, beating until each has been incorporated. Whisk in the cider and buttermilk then slowly stir in the dry ingredients until combined.
Lightly grease 3 (8-inch/ 20cm) circle cake pans with butter and flour. Evenly pour the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes.
Let cool slightly then invert onto a cooling rack and let cool completely while making the frosting.
In the bowl of a stand mixer, combine the butter and salt at low speed. Slowly add the confectioner’s sugar with the mixer running on low, until it has all been added.
Increase the speed to medium-high until the sugar has been completely incorporated. Add the heavy cream, caramel and vanilla extract and continue to beat on high until the frosting is light and fluffy, about 2 minutes.
Place the first cake on a platter or cake stand. Top with a generous amount of the caramel frosting and evenly spread it over the top. Repeat with the second and third layers, using the same amount of frosting in between each layer. Use the remaining frosting to frost the edges of the cake.
Drizzle the warm caramel over the sides of the cake so it drips down the sides. Decorate with the dehydrated apples. Cut into equal pieces and serve.
What if I Only Have One Cake Pan?
If you only have one or two (8-inch/ 20cm) cake pans rather than three, I recommend weighting the batter with a kitchen scale ahead of time and dividing it by three. The batter should weigh about 1635 grams, therefore each cake should have 545g of batter.
How to Serve This Recipe
- For holidays: Serve as the centerpiece dessert for Thanksgiving or other fall celebrations.
- With coffee: Pair with hot coffee, espresso, or chai tea for an afternoon treat.
- With ice cream: Serve slices with vanilla ice cream for an extra indulgent dessert.
- For birthdays: Decorate with dehydrated apple slices and extra caramel for a stunning celebration cake.
- For dessert boards: Add slices alongside fresh apples, candied pecans, and salted caramel for a festive dessert spread.
How to Store This Recipe
- Room temperature: Store covered for up to 2 days if your kitchen is cool.
- Refrigerator: Store in an airtight container for up to 5 days. Bring slices to room temperature before serving for the best texture.
- Freezer: Freeze individual slices or the whole unfrosted cake, tightly wrapped, for up to 3 months.
- To serve after chilling: Let the cake sit at room temperature for about 30 minutes so the buttercream softens before serving.
FAQ – Frequently Asked Questions
Spiced apple cider cake is a moist layer cake made with reduced apple cider and warm baking spices like cinnamon and nutmeg. This version is finished with caramel buttercream frosting and a caramel drizzle for even more fall flavor.
Reducing the apple cider evaporates excess water and concentrates its natural apple flavor, resulting in a richer, more flavorful cake.
Yes. Bake the cake layers up to two days in advance and store them tightly wrapped. Frost and decorate the cake just before serving for the freshest presentation.
Yes. Wrap the cooled cake layers tightly in plastic wrap and foil before freezing for up to 3 months. Thaw overnight in the refrigerator before frosting.
Caramel buttercream complements the apple cider and warm spices beautifully, but cream cheese frosting or vanilla buttercream are also delicious alternatives.
Other Recipes to Try
If you enjoyed making this gorgeous apple cider cake, give the following recipes a try and follow me on Instagram for more seasonal baking inspo:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Spiced Apple Cider Cake
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Ingredients:
For the apple cider cake:
- 2 cups apple cider
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons cinnamon
- 1 teaspoon ground nutmeg
- 6 tablespoons unsalted butter, at room temperature
- 1½ cups packed cup dark brown sugar
- 4 eggs, at room temperature
- 1 cup buttermilk
For the caramel buttercream frosting:
- 1½ cup unsalted butter, at room temperature
- ⅛ teaspoon kosher salt
- 4 ½ cups confectioner’s sugar
- 2 tablespoons heavy cream
- 2 tablespoons caramel
- 1 teaspoon vanilla extract
For decor:
- ¼ cup caramel, warmed
- Dehydrated apple slices
Instructions:
For the apple cider cake:
- Preheat the oven to 350°F (180ºC). Heat the apple cider in a small saucepan over medium-high heat. Simmer and reduce the cider to 1 cup (250g). Let cool to room temperature.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In another large bowl, beat together the butter and sugar until combined. Add the eggs one at a time, beating until each has been incorporated. Whisk in the cider and buttermilk then slowly stir in the dry ingredients until combined.
- Lightly grease 3 (8-inch/ 20cm) circle cake pans with butter and flour. Evenly pour the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes.
- Let cool slightly then invert onto a cooling rack and let cool completely while making the frosting.
For the caramel buttermilk frosting:
- In the bowl of a stand mixer, combine the butter and salt at low speed. Slowly add the confectioner’s sugar with the mixer running on low, until it has all been added.
- Increase the speed to medium-high until the sugar has been completely incorporated. Add the heavy cream, caramel and vanilla extract and continue to beat on high until the frosting is light and fluffy, about 2 minutes.
For assembly:
- Place the first cake on a platter or cake stand. Top with a generous amount of the caramel frosting and evenly spread it over the top. Repeat with the second and third layers, using the same amount of frosting in between each layer. Use the remaining frosting to frost the edges of the cake.
- Drizzle the warm caramel over the sides of the cake so it drips down the sides. Decorate with the dehydrated apples. Cut into equal pieces and serve.
Notes:
Nutrition:
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This Spiced Apple Cider Cake sounds absolutely divine! I love the combination of warm spices and apple flavor, perfect for fall. Can’t wait to try this out with my family. Thanks for the delicious recipe!
Wow, this Spiced Apple Cider Cake looks absolutely delicious! I love how you’ve combined the warmth of spices with the sweetness of apple cider. I can already imagine the wonderful aroma filling my kitchen. I can’t wait to try this recipe out for the fall season! Thank you for sharing!