I was excited by this Bourbon Apple Cider Cake recipe that combines reduced apple cider, a touch of bourbon and a comforting mix of cinnamon, nutmeg and cloves. With staples like all-purpose flour, granulated sugar, softened unsalted butter and eggs, the cake offers an enticing twist on classic fall treats.

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I recently tried making a Bourbon Apple Cider Cake and instantly fell in love with how the flavors come together. This cake features reduced apple cider mixed with all the fall and winter spices like ground cinnamon, nutmeg, cloves and allspice, all blended into a smooth batter with 2 cups of all-purpose flour, 1 1/2 cups sugar, and 1/2 cup unsalted butter.

The recipe also calls for 3 large eggs, 1/2 cup buttermilk, and a splash of bourbon – not just in the cake but also in the cream cheese frosting that tops it off. Using about 1 cup of reduced apple cider (it’s made by simmering 4 cups original cider) makes the cake extra moist and flavorful.

I find that the mix of bourbon and the spices gives it a unique twist that feels a bit like a New England Apple Cider Cake with an interesting punch and it always gets compliments when I share it.

Why I Like this Recipe

I really love this recipe because first, the mix of fall and winter spices with the reduced apple cider makes every bite feel cozy and totally seasonal. Secondly, the hint of bourbon in both the cake and the frosting gives it this cool kick that makes it so unique and grown-up without being too overpowering. Third, i like how despite all the fancy flavors, the recipe is pretty simple to follow and always turns out moist and delicious, even when i mess up a little bit here and there. Lastly, it reminds me of chill family gatherings and relaxed weekends, which makes me feel all warm and nostalgic every time i bake it.

Ingredients

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All-purpose flour provides plenty of carbohydrates and helps give structure to the cake.
Granulated sugar makes the cake sweet while adding energy and flavor, though not super healthy.
Reduced apple cider gives natural flavor and moisture plus some vitamins.
Bourbon adds a warm spicy kick and enhances flavors in both cake and frosting.
Cream cheese in the frosting gives a tangy taste and a bit of protein.
Buttermilk keeps the cake extra moist while adding a subtle tang and richness.

Ingredient Quantities

2 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 cup unsalted butter, softened

3 large eggs

1 cup reduced apple cider (from about 4 cups apple cider simmered down)

1/2 cup buttermilk

1/4 cup bourbon (divided between the cake and frosting)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground allspice

8 oz cream cheese, softened

1/2 cup unsalted butter, softened (for the frosting)

4 cups powdered sugar

2 tbsp bourbon (for the frosting)

1 tsp vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch round cake pan so the cake doesn’t stick.

2. In a large bowl, cream together 1 1/2 cups sugar and 1/2 cup softened butter until light and fluffy, then beat in the 3 large eggs one at a time.

3. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground allspice.

4. In another bowl, combine 1 cup reduced apple cider, 1/2 cup buttermilk and 1/8 cup bourbon (remember, the total bourbon is divided between the cake and frosting).

5. Slowly add the dry ingredients to the creamed mixture alternating with the wet mixture until just combined; be careful not to overmix.

6. Pour the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cake cool in the pan on a rack completely before frosting.

8. For the frosting, beat together 8 oz softened cream cheese and 1/2 cup softened butter until smooth.

9. Gradually mix in 4 cups powdered sugar until the frosting is creamy; then add 2 tbsp bourbon and 1 tsp vanilla extract and beat until well combined.

10. Once the cake is cool, spread the bourbon cream cheese frosting evenly over the top and sides, then serve and enjoy!

Equipment Needed

1. Oven
2. 9-inch round cake pan (with grease available)
3. Mixing bowls (at least 3; one for creaming, one for dry ingredients and one for wet mix)
4. Electric mixer or hand mixer
5. Measuring cups and spoons
6. Whisk (optional, but helpful for dry ingredients)
7. Cooling rack
8. Spatula (for spreading the frosting)
9. Toothpick (to test the cake doneness)

FAQ

Q: Can I use a different milk instead of buttermilk?

A: Yeah, you can use whole milk mixed with a bit of lemon juice. Just let it sit for a few minutes till it thickens.

Q: How do I reduce the apple cider?

A: Simmer about 4 cups of regular apple cider in a saucepan on low heat until it reduces to 1 cup. Make sure to stir occasionally so it doesn't burn.

Q: Can I adjust the bourbon quantity in the recipe?

A: Absolutely! If you're not a big fan of strong alcohol flavor, you can decrease it a bit. Just keep in mind to adjust both the cake and frosting.

Q: When is it best to frost the cake?

A: Let the cake cool completely before frosting. If it’s still warm, the frosting can melt and run off.

Q: How long will the cake stay fresh after baking?

A: The cake should be good for at least 2 days at room temperature covered tightly. If you want it to last longer, keep it in the fridge.

Bourbon Apple Cider Cake With Bourbon Cream Cheese Frosting Recipe Substitutions and Variations

Apple Cider: If you can’t find reduced apple cider, try reducing regular apple juice with a squeeze of lemon juice until it thickens a bit.
Bourbon: For a non-alcoholic version, substitute bourbon with an equal amount of bourbon extract or even a dark rum if you have it on hand.
Buttermilk: If you’re out of buttermilk just mix one tablespoon of lemon juice or vinegar with one cup of milk and let it sit for about five minutes.
Unsalted Butter: You can use salted butter instead, but consider reducing the additional salt in the recipe a little.
Cream Cheese: If you don’t have cream cheese, a mix of ricotta and a bit of yogurt can work as a substitute to still give you a creamy frosting.

Pro Tips

1. Make sure all your ingredients are at room temperature before you start, like the eggs, butter, and cream cheese. It really helps them blend together better and gives the cake a smoother texture.
2. Dont overmix the batter when adding the dry and wet ingredients. Mix just until things are combined, because if you mix too much, the cake may end up dense and gummy.
3. Let the cake cool completely before spreading on the cream cheese frosting. If the cake is even a little warm, the frosting might melt and slide off.
4. For best flavor, double check your spices and bourbon amounts. Sometimes a little tweak here and there can make the cake taste even richer and more balanced.