If you’re looking for the ultimate fall treat that fills your home with warmth, spice, and everything nice, this Apple Cider Cake is calling your name. It’s moist, flavorful, and tastes just like a crisp autumn afternoon. With a tender crumb and sweet apple glaze, it’s the kind of dessert you’ll want to make again and again, especially when sweater weather kicks in.
There’s something magical about this cake.
Maybe it’s the rich apple cider reduced down for extra flavor, or maybe it’s the hint of cinnamon that whispers fall in every bite.
It’s simple enough for a weekday bake yet elegant enough to serve at any special gathering.
Trust me, one slice and you’ll see why this has become a staple in my kitchen.
It all started when I had just a bit of apple cider left over from a fall bonfire.
I didn’t want to waste it, so I searched for ways to bake it into something sweet.
What came out of that moment was this golden, fluffy, perfectly spiced cake that made everyone in the house stop in their tracks.
It felt like the cake version of a cozy scarf and a walk through crunching leaves.
Since then, I’ve tweaked and perfected it into this easy recipe that I know you’ll fall in love with too.
Why You’ll Love This
It’s bursting with real apple cider flavor.
The secret to the deep, cozy flavor in this cake is reducing the apple cider before adding it to the batter. This concentrates the natural sweetness and makes the apple notes shine. You’ll taste real fall flavor in every single bite.
Super moist and tender texture.
Thanks to the combination of reduced cider, buttermilk, and oil, this cake turns out soft and fluffy every time. It stays moist for days and doesn’t dry out, even if you make it a day ahead.
Perfect for all occasions.
Whether you need a showstopper dessert for the holidays or a sweet snack with afternoon coffee, this cake fits the bill. It’s casual but elegant, making it just right for both cozy nights in and festive get-togethers.
Easy to make with pantry staples.
No fancy ingredients here. Most of what you need is probably already in your kitchen. It comes together quickly, and the hardest part might be waiting for it to cool before slicing!
Recipe Details
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Cuisine Type: American, Dessert, Fall
Servings: 10–12 slices
Estimated Cost: $8–$10
Equipment Needed:
- 10-cup Bundt pan or standard 9×13 baking dish
- Medium saucepan
- Mixing bowls
- Hand or stand mixer (optional but helpful)
- Whisk
- Cooling rack
- Small saucepan (for glaze)
- Pastry brush (optional)
Ingredients
For the Cake:
- 2 cups apple cider (to be reduced to 1 cup)
- 2½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Glaze (optional but delicious):
- 1 cup powdered sugar
- 2–3 tablespoons reduced apple cider
- Pinch of cinnamon
Ingredient Notes:
- You can substitute Greek yogurt for buttermilk in a pinch (use ½ cup thinned with 1–2 tablespoons water).
- Use fresh, unfiltered apple cider if possible. Apple juice is too sweet and won’t reduce as well.
- Want a dairy-free version? Swap the butter for more oil and use almond milk with a bit of lemon juice instead of buttermilk.
Step-by-Step Instructions
1. Reduce the cider.
Start by pouring your 2 cups of apple cider into a saucepan. Bring it to a simmer over medium heat and let it cook down to about 1 cup. This takes around 10–15 minutes. Set it aside to cool—you’ll use it in both the batter and the glaze.
2. Prep your pan and oven.
While the cider cools, preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan or a 9×13 baking dish with butter or nonstick spray, then dust with flour to prevent sticking.
3. Mix the dry ingredients.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. This helps distribute the spices evenly and prevents clumping.
4. Cream the fats and sugars.
In a large bowl, beat the butter, oil, granulated sugar, and brown sugar together until light and fluffy. This adds air to the batter and helps with texture.
5. Add eggs, vanilla, and cider.
Mix in the eggs one at a time, then add the vanilla. Slowly pour in ¾ cup of your reduced cider and the buttermilk. Mix until just combined.
6. Combine everything and bake.
Gradually add the dry ingredients to the wet, stirring until the batter is smooth. Pour into your prepared pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out onto a rack.
7. Glaze it (optional but worth it).
Once the cake is mostly cooled, whisk together the powdered sugar, cinnamon, and 2–3 tablespoons of the remaining reduced cider. Drizzle or brush over the cake for a beautiful finish.
Nutrition Facts (Per Serving)
- Calories: ~340
- Protein: 4g
- Carbohydrates: 46g
- Fiber: 1g
- Fat: 16g
- Sodium: 170mg
- Vitamin A: 6% DV
- Vitamin C: 2% DV
- Calcium: 8% DV
- Iron: 10% DV
Tips for Success
Reduce the cider fully.
Don’t skip or rush this step. Reducing the cider concentrates the flavor and adds depth to the cake. Use a measuring cup to ensure you’re left with 1 cup after simmering.
Use room temperature ingredients.
Make sure your eggs, butter, and buttermilk aren’t cold. Room temp ingredients blend more easily and create a smoother batter.
Don’t overmix the batter.
Mix until just combined once you add the dry ingredients. Overmixing can make the cake tough instead of tender.
Let the cake cool before glazing.
If the cake is too warm, the glaze will melt and slide right off. Wait until it’s just barely warm or fully cooled for the best results.
Common Questions
Can I use apple juice instead of apple cider?
Technically yes, but the flavor will be lighter and less spiced. For the best results, stick with real apple cider.
How do I make this cake gluten-free?
Use a 1:1 gluten-free flour blend. Make sure your baking powder is gluten-free too. The texture will be slightly different, but still delicious.
Can I store this cake?
Yes! It keeps well at room temperature for up to 3 days when covered tightly. You can also refrigerate it for up to 5 days or freeze it for up to 2 months.
How should I reheat leftover slices?
Pop a slice in the microwave for about 10–15 seconds to warm it up. It’s especially tasty with a pat of butter or scoop of vanilla ice cream.
Variations and Substitutions
- Make it a loaf. You can divide the batter between two loaf pans instead of using a Bundt pan. Baking time will be around 35 minutes.
- Add chopped apples or nuts. Stir in ½ cup of diced apples or chopped walnuts for texture and added fall flavor.
- Turn it into cupcakes. Pour the batter into lined muffin tins and bake for 18–22 minutes.
- Go dairy-free. Use oil instead of butter and swap the buttermilk for almond or oat milk mixed with lemon juice.
Serving and Pairing Suggestions
This cake is lovely all on its own, but if you want to dress it up, try serving it with:
- A scoop of cinnamon or vanilla ice cream
- Fresh whipped cream with a pinch of nutmeg
- Warm spiced apples on the side
- A cup of hot apple cider or chai tea
Storage and Reheating Tips
To keep leftovers fresh, wrap the cake in plastic wrap or store it in an airtight container. It’ll stay moist at room temp for about 3 days. For longer storage, refrigerate it for up to 5 days. You can also freeze slices individually for easy grab-and-go treats. Just thaw overnight or microwave for a few seconds.
Apple Cider Cake
Ingredients
For the Cake
- 2 cups apple cider to be reduced to 1 cup
- 2½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Glaze (optional but delicious)
- 1 cup powdered sugar
- 2 –3 tablespoons reduced apple cider
- Pinch of cinnamon
Instructions
- Start by pouring your 2 cups of apple cider into a saucepan. Bring it to a simmer over medium heat and let it cook down to about 1 cup. This takes around 10–15 minutes. Set it aside to cool—you’ll use it in both the batter and the glaze.
- While the cider cools, preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan or a 9×13 baking dish with butter or nonstick spray, then dust with flour to prevent sticking.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. This helps distribute the spices evenly and prevents clumping.
- In a large bowl, beat the butter, oil, granulated sugar, and brown sugar together until light and fluffy. This adds air to the batter and helps with texture.
- Mix in the eggs one at a time, then add the vanilla. Slowly pour in ¾ cup of your reduced cider and the buttermilk. Mix until just combined.
- Gradually add the dry ingredients to the wet, stirring until the batter is smooth. Pour into your prepared pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out onto a rack.
- Once the cake is mostly cooled, whisk together the powdered sugar, cinnamon, and 2–3 tablespoons of the remaining reduced cider. Drizzle or brush over the cake for a beautiful finish.
Notes
Don’t skip or rush this step. Reducing the cider concentrates the flavor and adds depth to the cake. Use a measuring cup to ensure you’re left with 1 cup after simmering. Use room temperature ingredients.
Make sure your eggs, butter, and buttermilk aren’t cold. Room temp ingredients blend more easily and create a smoother batter. Don’t overmix the batter.
Mix until just combined once you add the dry ingredients. Overmixing can make the cake tough instead of tender. Let the cake cool before glazing.
If the cake is too warm, the glaze will melt and slide right off. Wait until it’s just barely warm or fully cooled for the best results.
Thanks so much for stopping by and spending time in my kitchen today!
I hope this Apple Cider Cake brings as much warmth and joy to your table as it has to mine.
Whether you’re baking it on a cool afternoon or serving it up at a holiday feast, it’s one of those simple pleasures that always hits the spot.
If you try it, I’d love to hear how it turns out. Happy baking, friends!
