This is the best apple cider cake! It's extra moist with lots of apple cider flavor, filled with apple cider caramel, topped with luscious cream cheese frosting and an apple cider caramel swirl. Apple cider lovers will absolutely love this decadent cake!
If you're looking for other apple desserts, try my apple cider donuts, mini apple pies, apple pie cheesecake, apple pie bars, apple cider cupcakes, or apple pie! Fall season really is the best time of year!
Why This is the Best Apple Cake
It's full of apple flavor and warm spices. The cake is made with apple butter and an apple cider reduction to give it a deep apple flavor. The batter is mixed with spices like cinnamon, nutmeg and allspice to bring warm fall flavors to the cake.
It's a super soft and moist cake. The buttermilk and sour cream help to keep this cake extra tender.
It's frosted with cream cheese frosting. The frosting makes each bite of cake just completely melt in your mouth.
It's filled with homemade apple cider caramel sauce. Each bite is full of deep apple cider flavor.
It's all homemade! This cake is easy to make, and it's all from scratch! No yellow cake mix here, we're making everything homemade!
Ingredients for Apple Cider Cake
- Apple Cider- will be reduced to a thick syrup, make sure to use apple cider, not apple juice
- Unsweetened Apple Butter- adds extra delicious apple flavor to the cake
- All Purpose Flour– gives the cake the best, most tender crumb
- Granulated Sugar– used to sweeten and add moisture to the cake
- Brown Sugar- used to make the easy apple cider caramel sauce and the cake batter
- Eggs– make sure they are room temperature
- Unsalted Butter- make sure it's softened
- Buttermilk– makes the cake extra moist
- Sour Cream- also keeps the cake moist
- Ground Spices- cinnamon, nutmeg and allspice add warm fall flavor to the cake
- Vanilla Extract – adds a sweet note to the cake
- Baking Powder & Baking Soda– help to give the cake its fluffy texture
- Salt– helps to bring out all the flavors
- Powdered Sugar– used to sweeten the cream cheese frosting
- Heavy Cream- used to make the apple cider caramel sauce
- Cream Cheese- used to make the delicious frosting
Step by Step Instructions
See the apple cider cake recipe card below for the full recipe, including complete measurements and bake time.
STEP ONE: Add 6 cups of apple cider to a large sauce pan. Bring it to a simmer over medium low heat then simmer for 40-50 minutes until reduced to 1 cup. (Start checking it has reached 1 cup at around 40 minutes and let it simmer for longer if needed.) Let the apple cider reduction cool completely before using in the cake batter.
STEP TWO: In a medium bowl, combine flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Then set aside the flour mixture.
STEP THREE: Add the granulated white sugar, brown sugar and butter to a large bowl. Cream together for 2 minutes with an electric mixer. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
STEP FOUR: Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
STEP FIVE: Add in the buttermilk, sour cream, ½ cup of apple cider reduction, and apple butter. Mix on medium speed until combined. The batter will look curdled at this point but don't worry. It will pull together once the dry ingredients are added.
STEP SIX: Add in the dry ingredients a little bit at a time, mixing on low speed just until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.
STEP SEVEN: Pour the apple cider cake batter into a greased 9 x 9 inch baking pan lined with parchment paper.
STEP EIGHT: Bake the cake, then let the warm cake cool in the pan on a wire rack until completely cool.
STEP NINE: While the cake bakes, make the easy apple cider caramel sauce. Add the rest of the apple cider reduction, butter and brown sugar to a medium saucepan. Bring to a simmer over medium heat and let it simmer for 5 minutes, stirring occasionally. Reduce to medium-low heat and mix in the cream. Let the mixture simmer for 3-4 minutes. Remove from the heat, then mix in the vanilla and salt. Pour the hot caramel into a bowl and let it cool on the counter to room temperature.
STEP TEN: While the cake cools, make the cream cheese frosting by adding the butter to a large bowl. Whip the butter on high speed with an electric hand mixer until pale and fluffy. Then add in the cold cream cheese and mix on medium speed until fluffy. Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute until fluffy again.
STEP ELEVEN: When the cake is completely cooled, carefully pull up on the parchment paper to release the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
STEP TWELVE: Transfer the cooled apple cider caramel sauce to a piping bag and cut a bit of the tip off. Pipe the caramel into the holes of the cake. (If the caramel is too thick, warm the caramel just a bit until it is easier to work with. I like to run the piping bag, before it's cut, under hot water to loosen the caramel.)
STEP THIRTEEN: Frost the top of the cake with a thick layer of cream cheese frosting. Drizzle extra caramel on top of the frosting and gently swirl it into the frosting with the back of a spoon. Then cut into 16 squares and serve! Drizzle extra apple cider caramel over each piece when serving for extra yumminess!
FAQs
How do I store this cake? Store leftovers in an airtight container for up to three days. I like to keep it at room temperature, but you can also store it in the fridge and let it come to room temperature before enjoying!
Can I freeze leftovers? Yes. Wrap each individual piece in plastic wrap, then place in an airtight container. Freeze for up to a month.
What can I use instead of buttermilk? Use ½ cup of whole milk mixed with ½ tablespoon of white vinegar or lemon juice.
Can this be made into an apple cider bundt cake? Yes, baking time may be different though.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.
Make sure all your wet ingredients are room temperature. You'll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can make any kind of cake batter/donut batter "gummy".
If you're planning on making my other apple cider desserts this fall, I recommend just reducing a bunch of apple cider all at once and keeping the reduced syrup in the fridge for when you want to make something! It'll really come in handy! A good ratio for reduction is 3 cups reduced down to ½ cup, 6 cups down to 1 cup, 9 cups reduced to 1 ½ cups etc.
If you make this cake please leave a star review! Tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Cake Recipes to Try Next Time:
📖 Recipe
Apple Cider Cake
Ingredients
For the Apple Cider Reduction
- 6 cups (1440 ml) apple cider
For the Apple Cider Cake
- 2 ¼ cups (282 g) all-purpose flour, spooned and leveled
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon allspice
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon (140 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- ½ cup (110 g) light brown sugar, packed
- 3 eggs, at room temperature
- 1 tablespoon vanilla
- ½ cup (120 ml) buttermilk, at room temperature
- ½ cup (122 g) sour cream, at room temperature
- ½ cup (120 ml) apple cider reduction from above, at room temperature
- ⅓ cup (95 g) unsweetened apple butter, at room temperature
For the Apple Cider Caramel
- ½ cup (120 ml) apple cider reduction from above, at room temperature
- ¾ cup (165 g) light brown sugar, packed
- 9 tablespoon (126 g) unsalted butter
- 1 cup (240 ml) heavy cream
- 1 teaspoon vanilla
- ⅛ teaspoon salt
For the Cream Cheese Frosting
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
Instructions
For the Apple Cider Reduction
- Add 6 cups of apple cider to a large sauce pan. Bring it to a simmer over medium low heat then simmer for 40-50 minutes until reduced to 1 cup. (Start checking it has reached 1 cup at around 40 minutes and let it simmer for longer if needed.) Let the apple cider reduction cool completely before using in the cake batter.(Half will be used in the cake batter, and half will be used in the caramel sauce.)6 cups (1440 ml) apple cider
For the Apple Cider Cake
- Preheat the oven to 350 degrees. Grease a 9x9 inch metal baking pan and line it with parchment paper.
- In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Then set aside the flour mixture.2 ¼ cups (282 g) all-purpose flour, spooned and leveled, 1 tablespoon cinnamon, 1 teaspoon nutmeg, ¼ teaspoon allspice, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Add the granulated white sugar, brown sugar and butter to a large bowl. Cream together for 2 minutes on high speed with an electric mixer. (You can also use the bowl of a stand mixer fit with a paddle attachment.)10 tablespoon (140 g) unsalted butter, softened, 1 cup (200 g) granulated white sugar, ½ cup (110 g) light brown sugar, packed
- Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.3 eggs, at room temperature, 1 tablespoon vanilla
- Add in the buttermilk, sour cream, ½ cup of apple cider reduction, and apple butter. Mix on medium speed until combined. The batter will look curdled at this point but don't worry. It will pull together once the dry ingredients are added.½ cup (120 ml) buttermilk, at room temperature, ½ cup (122 g) sour cream, at room temperature, ½ cup (120 ml) apple cider reduction from above, at room temperature, ⅓ cup (95 g) unsweetened apple butter, at room temperature
- Add in the dry ingredients a little bit at a time, mixing on low speed just until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.
- Pour the batter into the prepared pan. Bake the cake for 48-52 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan on a wire cooling rack until completely cool.
For the Apple Cider Caramel Sauce
- While the cake bakes, make the easy apple cider caramel sauce. Add the rest of the apple cider reduction, butter and brown sugar to a medium saucepan. Bring to a simmer over medium heat and let it simmer for 5 minutes, stirring occasionally.½ cup (120 ml) apple cider reduction from above, at room temperature, ¾ cup (165 g) light brown sugar, packed, 9 tablespoon (126 g) unsalted butter
- Reduce to medium-low heat and mix in the cream. Let the mixture simmer for 3-4 minutes.1 cup (240 ml) heavy cream
- Remove from the heat, then mix in the vanilla and salt. Pour the hot caramel into a bowl and let it cool on the counter to room temperature.1 teaspoon vanilla, ⅛ teaspoon salt
For the Cream Cheese Frosting
- While the cake cools, make the cream cheese frosting by adding the butter to a large bowl. Whip the butter on high speed with an electric mixer until pale and fluffy.1 cup (224 g) unsalted butter, softened
- Then add in the cold cream cheese and mix on medium speed until combined and fluffy.8 oz (226 g) cream cheese, cold
- Sift in the powdered sugar a little at a time and mix on low speed until all is combined, then on high speed for 1 minute until fluffy again.2 cups (260 g) powdered sugar
Assembling the Cake
- When the cake is completely cooled, carefully pull up on the parchment paper to release the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
- Transfer the cooled apple cider caramel sauce to a piping bag and cut a bit of the tip off. Pipe the caramel into the holes of the cake. (If the caramel is too thick, warm the caramel just a bit until it is easier to work with. I like to run the piping bag, before it's cut, under hot water to loosen the caramel.)
- Frost the top of the cake with a thick layer of cream cheese frosting. Drizzle extra caramel on top of the frosting and gently swirl it into the frosting with the back of a spoon. Then cut into 16 squares and serve! Drizzle extra apple cider caramel over each piece when serving for extra yumminess!
1. I LOVEEEE the ingredients listed in the written directions! That's genius! I'm going to start following you just for that! LOL 2. I followed the directions to a T. This was very good but it was a lot of work! Don't get me wrong, it was worth it. My cider took almost 2 hrs to get down to 1 cup. my caramel didn't set right and was more like a sauce (although those are user/stove errors not recipe errors) and the frosting made A-LOT! Even with putting tons on the cake I can frost another cake with what's leftover. The cake was delicious and I will definitely make it again but I will cut the icing in half and clearly turn my stove up to simmer the cider better. Thanks for the fun fall recipe.
Update… the cake was a HUGE hit! EVERYONE went back for 2nds and 3rds! The cake is surprising light, the frosting was not too sweet and went well with the cake and the apple cider was subtle but definitely there. I’ve gotten two texts after the party telling me how wonderful the cake was.
Hi there! Do I use alcoholic or non alcoholic cider?
Hi, I just discovered you on pintrest. I can't wait to try your great looking recipes!
Hi Megan! Non alcoholic cider!
I decided to give this cake a shot to kick off the fall season, and what a great start to the season it is! This cake is packed with crisp apple flavor and the little pockets of caramel are divine. I love that this recipe isn't too sweet!! I typically am not a fan of these types of cakes with cream cheese frosting because the end product is an absolute sugar bomb. Not this recipe! The cake itself is less sweet to compensate for the sweetness of the caramel and the frosting, resulting in a balanced flavor that, while unmistakably a dessert, doesn't leave me wishing I'd had a smaller slice. Will definitely be making this recipe again and I'm eager to share it with my friends and family!
I did not have a 9x9 dish, so I used a 8x8 instead and cooked for ~60-70 minutes at the same temp. The cake came out perfectly, so those in a similar situation as me need not fear. I also recommend reducing the apple cider at a low boil, instead of a simmer, if you have an electric stove. It took me ~2.5 hours to reduce 6 cups to 1 cup, and it wasn't until I turned the heat up after 1.5 hours that the cider began to reduce.
As an aside, words cannot express how much I appreciate you putting the measurements for the ingredients directly under the step!! I'm not sure why this isn't the standard for all recipes! It is incredibly helpful and will keep me coming back to your page for more delicious treats like this one. Thank you so much for sharing this recipe!!
Very much agreed with Ginger B's summary. My caramel didn't want to set up either; my cider didn't take 2 hours, more like 1.5. Lastly I pulled my cake 5 min early and it was still a bit overdone. Despite those things this tasted quite good! Next time I'll add some pecans cause I love em. Thanks for the delicious recipe.
I have an apple cider doughnut recipe that calls for apple cider reduction also. The last time I made them, I didn't have time to reduce cider so I bought apple juice concentrate with no added sugar. I defrosted it and used the liquid concentrate. It gave the doughnuts a fresh but not sweet apple tang. Do you think this would work for you recipe?