Apple Cider Cake
This Apple Cider Cake brings the flavors of fall into your kitchen with its moist texture, spices, and delightful cream cheese frosting, topped with apple cider caramel sauce.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 large eggs
- 1 cup apple cider
- 1 tablespoon vanilla extract
- 0.5 cup apple cider caramel sauce
For the frosting
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.25 cup apple cider caramel sauce for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Add eggs one at a time, mixing well after each addition. Stir in apple cider and vanilla.
- Gradually add dry ingredients to the wet ingredients and mix until combined.
- Fold in the apple cider caramel sauce. Pour the batter into the prepared cake pan.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
Frosting
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
- Frost the cooled cake with cream cheese frosting and drizzle with additional apple cider caramel sauce before serving.
Notes
Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for about a week or freeze for up to 3 months.