Name: Cozy Bourbon Apple Cider Cake | Perfect for Fall Baking
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 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; 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

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

Scale

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

1. 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.
2. Prep pans & oven: Preheat oven to 350°F (175°C). Grease three 9-inch cake pans and line with parchment paper for easy removal.
3. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, nutmeg, and allspice.
4. Cream butter and sugar: Using a stand mixer, beat the butter and sugar until light and fluffy.
5. Add eggs: Incorporate eggs one at a time, making sure each is fully mixed before adding the next.
6. 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.
7. Fold in apples and cider: Gently stir in the pureed apples and the reduced apple cider until smooth.
8. 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

1. Beat butter and cream cheese: In a stand mixer with the paddle attachment, combine the cream cheese and butter until smooth and creamy.
2. Add powdered sugar: Gradually beat in the powdered sugar, one cup at a time, until fully incorporated.
3. Flavor with bourbon: Mix in vanilla and bourbon until smooth. If the frosting seems too thin, chill it for 20 minutes to firm up.
4. 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