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Apple Cider Cake

A soft, warmly spiced apple cider cake made with reduced apple cider, brown sugar, cinnamon, nutmeg, and cloves. The concentrated cider gives the cake a deep apple flavor and tender crumb, making it perfect for fall gatherings and holiday desserts.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

Apple Cider Reduction

  • 2 cups 473 ml apple cider

Cake

  • 2½ cups 313 g all-purpose flour
  • 2 teaspoons 10 g baking powder
  • 1 teaspoon 5 g baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup 113 g unsalted butter, softened
  • 1 cup 200 g packed brown sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup 237 ml cooled reduced apple cider

Instructions
 

  • Add the apple cider to a saucepan and simmer uncovered until reduced to approximately 1 cup. Cool completely.
  • Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment.
  • Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  • Beat softened butter and brown sugar for 2–3 minutes until lighter and fluffy.
  • Add eggs one at a time, beating after each addition. Mix in vanilla.
  • Add the dry ingredients in three additions, alternating with the cooled reduced cider in two additions. Mix just until combined.
  • Divide batter between the prepared pans.
  • Bake for 30–35 minutes, checking for doneness with a toothpick.
  • Cool in the pans for 10 minutes, then transfer to a wire rack.
  • Cool completely before frosting or glazing.

Notes

The cider reduction should be measured by volume rather than judged solely by cooking time.
Cool the cider completely before adding it to the batter.
Weigh the flour when possible for the most consistent cake texture.
Don't overmix after adding the flour.
Begin checking the cakes around 30 minutes.
Cream cheese frosting, maple buttercream, and apple cider glaze all work well.
Store unfrosted cake tightly covered at room temperature for 2–3 days.
Refrigerate cakes topped with cream cheese frosting.
Unfrosted layers can be frozen for up to 3 months for best quality.