This apple cider cake is absolutely irresistible! It’s incredibly moist with a rich apple cider flavor, filled with a delicious apple cider caramel, and topped with creamy cream cheese frosting and a beautiful apple cider caramel swirl. Apple cider enthusiasts will fall head over heels for this decadent treat!
If you’re craving more apple-inspired desserts, don’t miss my apple cider donuts, mini apple pies, apple pie cheesecake, apple pie bars, apple cider cupcakes, or classic apple pie! Fall really is the best time for all things apple!
INGREDIENTS
For the Apple Cider Reduction:
- 6 cups (1440 ml) apple cider
For the Apple Cider Cake:
- 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
- 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
For the Apple Cider Caramel Sauce:
- 1/2 cup (120 ml) apple cider reduction, 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
- 1/8 tsp 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 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 at 40 minutes, and let it simmer longer if needed. Let it cool completely before using in the cake batter.
(You’ll use half in the cake batter and the other half in the caramel sauce.)
For the Apple Cider Cake:
- Preheat the oven to 350°F (175°C). Grease a 9×9-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. Set aside.
- In a large bowl, cream together the granulated white sugar, brown sugar, and butter on high speed for 2 minutes using an electric mixer (or stand mixer with a paddle attachment).
- Add in the eggs and vanilla, and mix on medium speed until pale and smooth, about 1 minute.
- Mix in the buttermilk, sour cream, 1/2 cup of apple cider reduction, and apple butter. The batter will look curdled but will come together once the dry ingredients are added.
- Gradually add in the dry ingredients, mixing on low speed until just combined. Scrape the sides of the bowl as needed.
- Pour the batter into the prepared pan and bake for 48-52 minutes, or until a toothpick comes out clean from the center. Let the cake cool in the pan on a wire rack until completely cool.
For the Apple Cider Caramel Sauce:
- While the cake bakes, make the caramel sauce. In a medium saucepan, combine the remaining apple cider reduction, butter, and brown sugar. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
- Reduce the heat to medium-low and stir in the cream. Let it simmer for another 3-4 minutes.
- Remove from heat, then mix in the vanilla and salt. Pour the caramel into a bowl and allow it to cool to room temperature.
For the Cream Cheese Frosting:
- While the cake cools, make the frosting by whipping the butter on high speed in a large bowl until pale and fluffy.
- Add the cold cream cheese and mix on medium speed until fully combined and fluffy.
- Sift in the powdered sugar, mixing on low speed until incorporated, then increase to high speed for 1 minute until fluffy.
Assembling the Cake:
- Once the cake is completely cool, lift it out of the pan using the parchment paper and place it on a serving plate. Poke holes in the top of the cake with a wooden stick or the handle of a wooden spoon.
- Transfer the cooled apple cider caramel sauce to a piping bag and pipe the caramel into the holes of the cake. If the caramel is too thick, gently warm it to make it easier to work with.
- Frost the top of the cake with a thick layer of cream cheese frosting. Drizzle extra caramel over the frosting and swirl it gently with the back of a spoon.
- Cut the cake into 16 squares and serve! For an extra touch, drizzle more apple cider caramel over each piece before serving. Enjoy!
