This apple cider cake is a cozy, spiced sheet cake that tastes like fall in every bite. It stays moist from apple cider and butter, and the warm cinnamon and nutmeg fill the kitchen as it bakes. The crumb is tender and lightly dense, with a caramel-like sweetness from the brown sugar. If you enjoy simple autumn desserts, this cake is an easy crowd-pleaser — and for a lighter apple treat you can compare textures with an apple crumble chia pudding.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 12 (9×13-inch pan)
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 260 kcal
- Protein: 3 g
- Carbohydrates: 44 g
- Fat: 9 g
- Fiber: 1 g
- Sugar: 29 g
- Sodium: 140 mg
Why Make This Apple Cider Cake
This cake brings bright apple flavor without chopped fruit. Apple cider adds natural sweetness and a subtle tang. It bakes quickly in a 9×13 pan, which makes it ideal for potlucks, school events, or a simple family dessert. The spice mix is gentle — warm but not overpowering — and the cake keeps well, so you can make it ahead.
How to Make Apple Cider Cake
The method is straightforward: cream butter and sugars, add eggs and vanilla, fold in dry ingredients, and alternate cider with dry mix. Baking time is short, and the cake needs a little cooling before slicing. Follow the step titles below to keep the process tidy and smooth.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups apple cider
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment for easy removal. Measure ingredients and bring butter and eggs to near room temperature so they mix smoothly.
Step 2: Mixing
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy — about 2–3 minutes with a hand mixer or stand mixer. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the apple cider, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. The batter should be smooth and pourable.
Tip: If your cider is very fizzy, let it sit a few minutes or warm it slightly so it mixes more predictably.
Step 3: Cooking
Pour the batter into the prepared pan and spread it evenly. Place the pan on the center rack and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 28 minutes as oven temperatures vary.
Tip: If the top browns too quickly, tent a piece of foil loosely over the pan for the last 8–10 minutes.
Step 4: Finishing
Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing. For a simple finish, dust with powdered sugar or brush the top with a thin cider glaze (mix 1 cup powdered sugar with 2–3 tablespoons reduced cider until smooth). Serve warm or at room temperature.
How to Serve Apple Cider Cake
Serve slices warm with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert. For breakfast or tea, a thin spread of butter is lovely. Garnish with toasted walnuts, chopped apple slices, or a light caramel drizzle for a special touch. This cake suits casual family dinners, fall parties, and holiday gatherings.
How to Store Apple Cider Cake
- At room temperature: Cover loosely with foil or store in an airtight container for up to 2 days.
- In the refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature or warm slightly before serving.
- Freezing: Wrap tightly in plastic wrap and then foil, or freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and warm gently.
Expert Tips for Perfect Apple Cider Cake
- Reduce cider for deeper flavor: Simmer 1 1/2 cups cider until reduced to about 1 cup for a concentrated apple flavor. Cool before using.
- Room temperature ingredients mix more evenly. Let eggs and butter sit for 20–30 minutes.
- Measure flour correctly: spoon flour into the cup and level with a knife to avoid a dry, dense cake.
- Do not overmix once you combine wet and dry — overmixing causes a tough crumb.
- Test doneness with a toothpick in the center; a few moist crumbs are fine.
- For extra moisture, brush the warm cake with a simple cider syrup (1/4 cup cider warmed with 2 tablespoons sugar).
Delicious Variations
- Spiced Glaze Cake: Add 1/2 teaspoon ground ginger and a cinnamon glaze on top.
- Apple-Cider Pecan: Fold 1 cup chopped toasted pecans into the batter for crunch.
- Upsized Muffins: Bake in a lined muffin tin at 350°F for 18–22 minutes for individual servings.
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend lacks it.
- Maple Brown Butter: Replace the 1/2 cup butter with brown butter and swap brown sugar for pure maple syrup reduced slightly (reduce other liquids accordingly).
Frequently Asked Questions
Q: Can I use store-bought apple juice instead of apple cider?
A: Yes. Use apple juice if cider is unavailable. Cider has a fresher, spiced apple flavor; juice is sweeter and lighter. Use the same amount but reduce any added sugar slightly if your juice is very sweet.
Q: How do I make a cider glaze to drizzle on top?
A: Simmer 1/2 cup apple cider until reduced to about 2 tablespoons. Whisk into 1 cup powdered sugar until smooth, adding a teaspoon more cider if needed. Drizzle over cooled cake.
Q: Can I add fresh apples to the batter?
A: Yes. Fold in 1 to 1 1/2 cups diced apples (firm varieties like Granny Smith or Honeycrisp). You may need to add 5–10 extra minutes to baking time; check doneness with a toothpick.
Q: Will the cake be too dense if I reduce the sugar?
A: Reducing sugar will change texture and moisture. You can lower granulated sugar by up to 1/4 cup safely. If you reduce more, consider adding a tablespoon of oil or an extra egg to maintain moisture.
Q: How can I make this cake for a smaller crowd?
A: Halve the recipe and bake in an 8×8-inch pan. Bake time will be about 22–28 minutes. Check doneness earlier.
Q: Is this recipe suitable for cupcakes?
A: Yes. Fill liners about two-thirds full and bake at 350°F for 18–22 minutes. Cups may dry faster, so watch carefully.
Q: Can I use salted butter instead of unsalted?
A: You can. Omit the 1/2 teaspoon salt or reduce it to 1/4 teaspoon if using salted butter.
Conclusion
This apple cider cake is easy, warmly spiced, and perfect for sharing on cool evenings. It fills your kitchen with apple and spice aromas and slices into moist pieces that pair well with ice cream or a hot cup of tea. For another take on apple desserts with a lighter texture, check this version from a fellow baker: Apple Cider Cake | Buttermilk by Sam. Enjoy baking — the kitchen will smell amazing, and your guests will ask for seconds.
Print
Apple Cider Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A cozy, spiced sheet cake that tastes like fall in every bite, staying moist from apple cider and butter with warm spices.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups apple cider
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment for easy removal.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the apple cider, mixing until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30–35 minutes, until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for at least 20 minutes before slicing.
- For serving, dust with powdered sugar or a cider glaze if desired.
Notes
Serve with whipped cream or vanilla ice cream. Best enjoyed warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 29g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
