Apple Cider Cake

This Apple Cider Cake is the perfect fall layer cake with its crisp apple flavors combined with comforting warm spices. 

Fall is so full of wonderful colors and flavors. From apples to pears, the bounty is endless. If you’ve been following The Seaside Baker for a while, you will know that we love apple cider. From our Apple Cider Donut Bundt Cake, Doughnuts, Fritters, and now this Apple Cider Layer Cake, we’ve got a little of everything! 

WHY WE LOVE THIS APPLE CIDER CAKE 

With the crisp mornings and weekends spent apple picking or at the pumpkin patch, this Apple Cider Cake fits right in. With its flavorful crisp apple cake layers and cinnamon cider frosting, each bite is comforting and cozy...best enjoyed next to a fire. Whether you're making it for a special occasion or just to spend some relaxing time in the kitchen, this cake will be a fall hit! 

Every year when September rolls around, I always purchase a bottle of Boiled Apple Cider for baking and cocktails, until I have the time to make it myself. It's a great thing to have on hand to get the condensed cider flavors and great for cakes, apple cider donuts, or a cider bourbon cocktail. 

What is Boiled Cider?

Boiled cider is a simple one ingredient apple cider syrup that's perfect baking, topping pancakes, or even drizzling on pork chops! It's condensed flavors infuses dishes with a delicious apple cider crisp flavor. 

How do you make boiled apple cider? 

Boiled Apple Cider is extremely easy to make and requires one simple ingredient- Fresh pressed apple cider! What it boils down to (see that pun!) is putting the cider into a pan set on low heat, and cooking it until it becomes a syrupy consistency. This process takes about 5-6 hours, but does not require constant attention such as stirring. You can also add cinnamon sticks to the cider for extra flavor. One gallon of fresh cider will boil down to about 2 cups of boiled cider. You can store your boiled cider in a glass jar in the refrigerator for about 2 months...if it will last that long. 

For a more detailed Boiled Cider recipe, go here. 

INGREDIENTS/SHOPPING LIST

• All-purpose flour- cake flour also works great here!
• Baking Powder
• Cinnamon
• Nutmeg
• Allspice
• Ground Ginger
• Ground Cardamom
• Salt
• Vegetable Oil- canola oil and coconut oil work well too. 
• Granulated Sugar
• Large Eggs
• Powdered Sugar
• Vanilla
• Buttermilk
• Boiled Apple Cider

RECOMMENDED TOOLS TO MAKE THIS RECIPE

• Mixer- electric hand mixer or stand mixer
• Measuring cups
• Mixing bowls
• Cake plate

HOW TO MAKE BOILED APPLE CIDER CAKE 

This cake is pretty easy to make and put together! You can get fancy with the frosting, or go a bit more rustic like I did here. But quite honestly, the decor of the cake doesn’t matter, it’s all about the flavors! People will love it no matter what! 

• Sift together flour, baking powder, and spices in a large bowl; set aside.
• Pro Tip- If you don’t want to sift it, simply place all dry ingredients in a bowl and whisk it with a whisk. 

• In the bowl of your mixer, beat together butter, oil, and sugar until pale and fluffy. Scrape down sides of bowl and add eggs, one at a time, beating thoroughly before each addition. Stir in vanilla extract.
• In a separate bowl, combine buttermilk and boiled syrup.
• Pro Tip- if you don’t have buttermilk on hand, add a splash of white vinegar to whole milk and let it sit for 10 minutes. Give it a whisk before using. 

• Gradually alternate adding the dry mixture and the buttermilk cider to the butter/egg mixture (3 flour additions, 2 buttermilk additions), mixing only until just combined. After all ingredients have been added, stir batter a few more times with a wooden spoon or spatula.
• Pro tip- do not overmix, cake will become dry.

• Evenly spoon batter into prepared pans. Bake cakes 8-inch cakes 25-27 minutes or 6-inch cakes for 20-22 minutes or until a toothpick is inserted in the center and comes out clean. Cool cakes in pans for 10 minutes then invert onto a cooling rack to cool completely.
• For the frosting, beat butter, cinnamon, and vanilla until light and fluffy. With the beaters running on low, gradually powdered sugar and 3 tablespoons of boiled cider. Increase mixer speed too high and beat frosting until airy, about 5 minutes.
• Pro tip- use your whisk attachment to make the frosting. Turn your mixer up high after all ingredients are mixed and let it whip!

SUBSTITUTIONS AND ADDITIONS

• Use a cake mix. Although I always suggest making a homemade cake, sometimes time does not permit. In that case, follow the directions on the box but replace the water with apple cider to make a Cake Mix Apple Cider Cake. 
• If you don’t have buttermilk or milk, use sour cream or greek yogurt. 
• Fill it with apple pie filling. Between the cake layers add a layer of homemade or canned apple pie filling. 

STORAGE TIPS

• Make cake layers in advance, wrap in plastic wrap and freeze until ready to use, or up to 1 month. 
• Store unused frosting in an airtight container at room temperature for up to 3 days, whip again before use. 
• Store frosted apple cider layer cake in the refrigerator for up to 3 days. 

Other Apple Recipes

• Apple Pie Caramels
• Caramel Apple Pie Cake 
• Apple Cider Caramels
• Apple Cider Sangria 

Print

Apple Cider Cake

Prep Time

20 mins

Cook Time

24 mins

 

Rich, moist, apple cider cake frosted with a crisp apple cinnamon frosting, making it the perfect autumn treat!

Course: Dessert

Cuisine: American

Keyword: apple cider layer cake, boiled cider cake

Author: Jackie

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon all spice
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground cardamom
• ½ teaspoon salt
• ½ cup unsalted butter room temperature
• ½ cup vegetable oil
• 1 ½ cups granulated sugar
• 4 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 ¼ cups buttermilk room temperature
• ¼ cup boiled apple cider
• Apple Cider Frosting-
• 1 cup unsalted butter room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ⅛ teaspoon salt
• 3 Tablespoons boiled cider

Instructions

To Make the Cake

1. Preheat oven to 350 degrees F. Grease and flour two 8-inch or three 6-inch round cake pans.
2. Sift together flour, baking powder, and spices in a large bowl; set aside.
3. In the bowl of your mixer, beat together butter, oil, and sugar until pale and fluffy (2-3 minutes). Scrape down sides of bowl and add eggs, one at a time, beating thoroughly before each addition. Stir in vanilla extract.
4. In a separate bowl, combine buttermilk and boiled syrup.

5. Gradually alternate adding the dry mixture and the buttermilk cider to the butter/egg mixture (3 flour additions, 2 buttermilk additions), mixing only until just combined. After all ingredients have been added, stir batter a few more times with a wooden spoon or spatula.

6. Evenly spoon batter into prepared pans. Bake cakes 8-inch cakes 25-27 minutes or 6-inch cakes for 20-22 minutes or until a toothpick is inserted in the center and comes out clean. Cool cakes in pans for 10 minutes then invert onto a cooling rack to cool completely.

To Make the Frosting

1. Beat butter, cinnamon, and vanilla until light and fluffy. With the beaters running on low, gradually powdered sugar and 3 tablespoons of boiled cider. Increase mixer speed too high and beat frosting until airy, about 5 minutes.

Assembly

1. If necessary, cut off cake domes using a serrated knife to level.
2. Place one layer of cake on a cake stand or serving plate.
3. Top cake with ⅔ cup of frosting. Repeat with remaining layers then frost the outer sides of the cake.
4. If desired, use remaining frosting to pipe around the top of the cake. Sprinkle with a bit of cinnamon and top with apples, if desired. Chill for 20 minutes before serving.