Apple Cider Cake
Prep time
Cook time
Total time
An apple cider layer cake with cinnamon-sugar, simply decorated with apple cider buttercream.
Serves: 15
For the Cake:
  • ½ cup unsalted butter, room temperature and cubed
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 3 eggs, room temperature
  • ¼ cup vegetable oil
  • 1 teaspoon almond extract
  • 1 cup apple cider
  • ½ cup milk, room temperature
  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
For the Crunchy Topping:
  • 1 cup granulated sugar
  • 3 teaspoons ground cinnamon
For the Apple Cider Buttercream:
  • 3 cups powdered sugar
  • 1 cup unsalted butter, room temperature
  • 2 tablespoons apple cider
  • ¼ teaspoon cinnamon
  • 1 teaspoon milk
  • roughly chopped pecans, for decoration (optional)
  1. First, make the cake. Preheat your oven to 350 degrees F and line 3 8-inch cake pans with parchment paper cut-outs, or butter the pans very well. Set aside.
  2. In the bowl of your mixer, beat together your cubed butter, granulated sugar and brown sugar for at least 3 minutes, until fluffy. Scrape down the sides of the bowl, then add in the eggs, one at a time, beating each egg in fully before adding in the next. Add in the vegetable oil and almond extract, beat until combined and scrape down the sides of the bowl.
  3. In a small bowl, whisk together the apple cider and milk. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add in ⅓ of the flour mixture, mix until combined, then add in ½ of the cider mixture. Repeat once more, finishing with the flour, mixing until just moistened.
  4. Divide your batter evenly among your 3 pans. Combine your 1 cup of granulated sugar and 3 teaspoons of ground cinnamon, then sprinkle evenly among the cake pans. Bake for 30-35 minutes, until set and a toothpick comes out clean. Set aside until the cakes cool completely (or place in the refrigerator), then run a butter knife around the edges of the cakes to release them.
  5. Next, make your frosting. Beat together your powdered sugar, unsalted butter, apple cider, cinnamon and milk for a minimum of 5 minutes, until smooth and fluffy.
  6. Place your first cake layer on your chosen plate. Spread ⅓ of your frosting over the top of the cake, smoothing it out towards the edges. Place the next layer on top, press down slightly to secure the next layer, and repeat with the frosting. Top with the last cake layer and finish off with the remaining ⅓ of the frosting. Top with sprinkles and/or chopped pecans, if you like. This cake will keep well covered and at room temperature for up to 1 day, or refrigerated and covered for up to 3 days.
Adapted From
Recipe by The Crepes of Wrath at