Fall is basically begging for cozy flavors, and this Bourbon Apple Cider Cake is answering the call. Imagine the best parts of an apple cider donut—reduced apple cider, tender Honeycrisp apples, and warm fall spices—baked into a soft, layered cake. Then, as if it couldn’t get any better, it’s topped with a slightly boozy, dreamy bourbon cream cheese frosting. Yes, it’s basically a liquid hug for your taste buds.
I mean, can you even think of a better way to celebrate Fall Baking season? I didn’t think so.
Why This Cake is Pure Magic
So, why is this cake a total winner? Let’s break it down:
- Flavor Explosion: The reduced apple cider concentrates all that natural sweetness and tang, giving your cake a depth of flavor that screams fall.
- Boozy Goodness: The cream cheese frosting with bourbon? Totally elevates it from simple Baking Sweets to a real grown-up dessert. You can taste the bourbon, but it’s subtle enough to be family-friendly if you’re feeling generous.
- Texture Goals: Soft, tender layers that practically melt in your mouth, perfectly balanced with creamy frosting.
- Seasonal Showstopper: Whether you’re making a pumpkin bundt cake with bourbon or this layered Apple Bourbon Cake, it’s 100% Instagram-worthy and table-ready.
Key Ingredients
Here’s why each ingredient matters and how to make them shine:
Apples & Apple Cider
- Honeycrisp Apples: Sweet, not tart, which keeps the cake balanced. Substitute with Fuji or Gala if needed.
- Apple Cider: Not just any juice—this is the flavor backbone. Reduced cider brings concentrated sweetness and moisture.
Spices & Flavorings
- Cinnamon, cloves, nutmeg, allspice, and vanilla. These spices aren’t just background notes—they harmonize with the apples and cider for that classic Fall Cakes vibe.
Bourbon
- Adds warmth and a touch of indulgence to the frosting. If you want a non-alcoholic option, just use cream cheese frosting. I personally used Woodford Reserve to make it pop like a Bourbon Apple Cider Old Fashioned.
Other Essentials
- Butter, eggs, flour, milk, baking powder, and a pinch of salt. Nothing fancy, but these are the base that make this cake fluffy and tender.
How to Make This Cake
Step 1: Prep & Mix
Cream butter and sugar until fluffy, then add eggs one at a time. Mix in milk and vanilla.
Step 2: Combine Dry Ingredients
Flour, baking powder, salt, and spices get added next. Mix until smooth—no streaks, please!
Step 3: Add Apples & Reduced Cider
Puree your apples with the reduced cider and fold into the batter. This is where all that fall flavor starts to shine.
Step 4: Bake
Divide the batter evenly into greased and parchment-lined cake pans. Bake about 25 minutes until a toothpick comes out clean.
Step 5: Make the Bourbon Frosting
Beat cream cheese and butter until smooth. Slowly add powdered sugar, then vanilla and bourbon. If it gets too runny, chill 20 minutes and it will thicken beautifully.
Step 6: Frost & Serve
Use a thin layer for a “naked cake” look or double the frosting if you want a fully frosted masterpiece. Spread generously and watch everyone swoon.
Tips for Perfect Cake
- Room Temperature Ingredients: Eggs, butter, and milk should all be room temp to prevent splitting or uneven baking.
- Tap Your Pans: Release trapped air to keep the layers even.
- Parchment Paper: Makes cake removal a breeze.
- Full-Fat Cream Cheese: Low-fat versions can make your frosting too runny.
- Extra Boozy: Want more bourbon flavor? Add a splash to the cake batter, too!
Variations & Fun Twists
- Make mini Bourbon Apple Cider Cupcakes for parties or easier portioning.
- Swap bourbon frosting for maple cream cheese glaze for a sweeter, kid-friendly option.
- Add toasted pecans between layers for extra crunch.
- Try this technique for a Pumpkin Bundt Cake With Bourbon for seasonal variety.
Serving Suggestions
This cake pairs perfectly with:
- A steaming cup of coffee or spiced tea
- Vanilla ice cream for an extra indulgent dessert
- A simple Bourbon Apple Cider Old Fashioned for grown-up pairing
- Or, just devour a slice while curled up in your favorite blanket. No judgment here.
Storage & Leftovers
- Refrigerate: Store in an airtight container for 3-4 days.
- Freeze: Wrap layers in plastic wrap and foil; freeze up to 2 months.
- Reheat: Room temperature works best for slicing, or warm briefly in a 300°F oven.
FAQs
Q: Can I make this without alcohol?
A: Yes! Swap bourbon with vanilla extract in the frosting for a family-friendly version.
Q: What apples work best?
A: Honeycrisp is ideal, but Gala or Fuji are great substitutes. Avoid tart varieties unless you like a tangy twist.
Q: Can I make this into a sheet cake?
A: Absolutely. Reduce baking time slightly and adjust pan size. Frosting ratios remain the same.
This Bourbon Apple Cider Cake is the ultimate fall treat—spiced, sweet, tender, and just a touch boozy. It’s perfect for celebrations, cozy afternoons, or Fall Baking marathons. Seriously, it’s one of those cakes that makes everyone ask for seconds—and maybe even thirds.
Give it a try and let the flavors of apple, cider, and bourbon do the talking. You’ll thank me when the first forkful hits your taste buds.
Print
Cozy Bourbon Apple Cider Cake | Perfect for Fall Baking
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 slices 1x
- Category: Dessert
- Method: Baking
Description
This cake captures all the cozy flavors of fall in every bite. Think apple cider donuts in cake form—sweet Honeycrisp apples, reduced apple cider, and warm spices—finished with a luscious bourbon cream cheese frosting.
Ingredients
For the Cake
- 2 cups apple cider
- 3 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 ounces unsalted butter (2 sticks), softened
- 2 ¼ cups granulated sugar
- 3 large eggs, room temperature
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 ½ teaspoons ground allspice
- 2 Honeycrisp apples, peeled, cored, and pureed
For the Frosting
- 8 ounces cream cheese, softened
- 1 stick unsalted butter, softened
- 5 cups powdered sugar
- ¼ cup + 3 teaspoons bourbon
- ½ teaspoon vanilla extract
- Optional glaze: 4–5 tablespoons honey, caramel, or dulce de leche
Instructions
- Cake
-
- Reduce the cider: Pour the apple cider into a small saucepan and simmer over medium heat until it decreases by half, giving you about 1 cup of concentrated cider. Set aside to cool.
- Prep pans & oven: Preheat oven to 350°F (175°C). Grease three 9-inch cake pans and line with parchment paper for easy removal.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, nutmeg, and allspice.
- Cream butter and sugar: Using a stand mixer, beat the butter and sugar until light and fluffy.
- Add eggs: Incorporate eggs one at a time, making sure each is fully mixed before adding the next.
- Combine wet & dry: Mix milk and vanilla together. On low speed, gradually add the dry ingredients in thirds, alternating with thirds of the milk until fully blended.
- Fold in apples and cider: Gently stir in the pureed apples and the reduced apple cider until smooth.
- Bake: Divide the batter evenly among the prepared pans and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Frosting
-
- Beat butter and cream cheese: In a stand mixer with the paddle attachment, combine the cream cheese and butter until smooth and creamy.
- Add powdered sugar: Gradually beat in the powdered sugar, one cup at a time, until fully incorporated.
- Flavor with bourbon: Mix in vanilla and bourbon until smooth. If the frosting seems too thin, chill it for 20 minutes to firm up.
- Assemble the cake: Frost the cooled layers with a thin layer for a “naked cake” look, or double the frosting if you want full coverage. Optionally drizzle honey, caramel, or dulce de leche on top for extra indulgence.
Notes
- Room temperature ingredients: Make sure eggs, milk, and butter are at room temp for an even, tender cake. Cold ingredients can cause splitting.
- Air pockets: Tap your cake pans gently on the counter before baking to release trapped air.
- Parchment paper: Lining pans makes removing cakes super easy.
- Full-fat cream cheese: Avoid low-fat cream cheese—it can make your frosting too runny.
- Extra frosting: This recipe is enough for a thin layer. Double it if you want a fully frosted look.
Nutrition
- Serving Size: 1 slice
- Calories: 401 kcal
- Sugar: 46.1 g
- Sodium: 143.9 mg
- Fat: 15.6 g
- Saturated Fat: 9.3 g
- Carbohydrates: 61.8 g
- Fiber: 1.1 g
- Protein: 3.8 g
- Cholesterol: 63.4 mg
