Bourbon Apple Cider Cake with Honey Glaze

Bourbon Apple Cider Cake

This apple cider cake bakes up soft and warmly spiced, with concentrated apple flavor in the layers and a tangy bourbon cream cheese frosting on top. It is a good fall cake, but the method is simple enough for any time you want an easy layer cake.

Reducing the cider before mixing the batter gives the cake more apple flavor without making it wet or heavy. The apple puree keeps the crumb moist, and the batter comes together with basic mixing steps and two round pans.

If you want another apple cider dessert, you may also like this Apple Cider Cheesecake.

Ingredients for Bourbon Apple Cider Cake

• 2 cups apple cider (480g), for reducing
• 1 cup peeled and pureed apples (240g), preferably Honeycrisp; Fuji or Gala also work
• 2 1/2 cups all-purpose flour (300g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 to 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 cup unsalted butter (225g), softened
• 1 1/2 cups granulated sugar (300g)
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup milk (120g), room temperature

For the bourbon cream cheese frosting:

• 8 ounces full-fat cream cheese (225g), softened
• 1/2 cup unsalted butter (115g), softened
• 3 to 4 cups powdered sugar (360g to 480g)
• 1 to 2 tablespoons bourbon, added gradually

Optional for serving: caramel sauce, honey, dulce de leche, extra cinnamon, or thin apple slices

How to Make Bourbon Apple Cider Cake

1. Reduce the cider: Pour the apple cider into a small saucepan and bring it to a simmer over medium heat. Cook for 10 to 15 minutes, until reduced and slightly syrupy. Set aside to cool completely so it does not warm the batter.
2. Prep the oven and pans: Heat the oven to 350°F. Grease two 8-inch or 9-inch round cake pans, line the bottoms with parchment, and lightly flour the pans if you want extra insurance against sticking.
3. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and allspice until evenly combined.
4. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer until lighter in color and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
5. Add the apple puree and cider: Beat in the apple puree and the cooled reduced cider until combined. If the mixture looks slightly uneven, that is fine.
6. Finish the batter: Add the dry ingredients in batches, alternating with the milk. Mix just until no dry flour streaks remain. The batter should be thick but spreadable.
7. Fill the pans: Divide the batter evenly between the prepared pans, filling them about two-thirds full. Tap the pans gently on the counter once or twice to release any large air pockets.
8. Bake: Bake for 25 to 35 minutes, until the tops are lightly golden, the centers spring back when touched, and a toothpick inserted in the middle comes out clean or with a few moist crumbs. If your oven bakes unevenly, rotate the pans once near the end.
9. Cool: Let the cakes cool in the pans for about 10 minutes, then turn them out onto a rack and cool completely before frosting.
10. Make the frosting: Beat the cream cheese and butter until smooth and creamy. Add 3 cups of powdered sugar and mix well, then add the bourbon a little at a time. Add more powdered sugar as needed until the frosting is spreadable and holds soft peaks. If it gets too loose, chill it briefly before using.
11. Assemble the cake: Place one layer on a plate or cake stand and spread frosting over the top. Add the second layer, then frost the top and sides as lightly or fully as you like.

Why This Cake Stays Moist Instead of Heavy

Reduced cider gives the batter stronger apple flavor without too much extra liquid, and the apple puree adds moisture to the crumb. Room-temperature butter, eggs, and milk help the batter mix more evenly, and stopping as soon as the flour is incorporated helps keep the layers tender.

Cupcake Option

You can bake this batter as cupcakes instead of cake layers. Line muffin tins, fill each cup about two-thirds full, and start checking earlier since cupcakes bake faster than full cake layers. Frost only after they are completely cool.

Serving Ideas

Serve the cake as is, or spoon a little caramel sauce, honey, or dulce de leche over each slice. A light dusting of cinnamon or a few thin apple slices also work well.

For another seasonal sweet, try these Pumpkin Pie Cake Pops.

For a simpler apple dessert, check out these Apple Pie Bars with Oat Streusel and Caramel.

How to Store Bourbon Apple Cider Cake

Because of the cream cheese frosting, store the cake covered in the refrigerator. A cake dome or airtight container works well. Let slices sit at cool room temperature for a short time before serving so the frosting and crumb soften slightly.

You can also bake the cake layers a day ahead. Cool them completely, then frost the cake later. This cake is best served cool or at room temperature rather than warmed.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, frosting quantity used, and serving size.

• Serving size: 1 slice, based on 12 slices
• Calories: about 490
• Protein: 5g
• Fat: 24g
• Carbohydrates: 65g
• Per 100g: about 340 calories, 4g protein, 17g fat, 46g carbohydrates