Apple Cider Cake
A moist and flavorful Apple Cider Cake infused with the rich taste of apple cider and warm spices, topped with cream cheese frosting and a caramel sauce, perfect for autumn gatherings.
Ingredients
For the Apple Cider Reduction
- 6 cups apple cider For reducing to 1 cup for the cake.
For the Apple Cider Cake
- 2 1/4 cups all-purpose flour
- 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 unsalted butter, softened
- 1 cup granulated white sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs, at room temperature
- 1 tbsp vanilla
- 1/2 cup buttermilk, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/2 cup apple cider reduction, at room temperature
- 1/3 cup unsweetened apple butter, at room temperature
For the Apple Cider Caramel Sauce
- 1/2 cup apple cider reduction, at room temperature
- 3/4 cup light brown sugar, packed
- 9 tbsp unsalted butter
- 1 cup heavy cream
- 1 tsp vanilla
- 1/8 tsp salt
For the Cream Cheese Frosting
- 1 cup unsalted butter, softened
- 8 oz cream cheese, cold
- 2 cups powdered sugar
Instructions
Preparation
- In a saucepan, simmer the apple cider over medium heat until reduced to 1 cup. Allow it to cool.
Making the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, followed by the vanilla.
- Mix in the buttermilk, sour cream, apple cider reduction, and apple butter.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool completely in the pans.
Preparing the Caramel Sauce
- In a saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved.
- Slowly whisk in the heavy cream, apple cider reduction, vanilla, and salt until everything is well combined.
- Bring to a simmer for about 5 minutes. Remove from heat and let it cool.
Making the Cream Cheese Frosting
- In a large bowl, beat together the softened butter and cream cheese until smooth.
- Gradually add powdered sugar and mix until fluffy.
Assembly
- Place one cake layer on a serving plate. Spread a layer of cream cheese frosting on top, drizzle with caramel sauce, and then add the second cake layer.
- Frost the top and sides of the cake, and drizzle with more caramel sauce for decoration.
Notes
Best served at room temperature. Adding vanilla ice cream or whipped cream can enhance the dessert.