In my Bourbon Apple Cider Cake reduced apple cider and a blend of fall and winter spices are paired with a splash of bourbon in both the cake and the cream cheese icing, and one unexpected step gives it a remarkable twist.

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I stumbled onto this Bourbon Apple Cider Cake and had to make it, because the idea of reduced apple cider folded into a cake sounded weird and kind of genius. I love how a little grown up edge shows up in the frosting, which uses cream cheese, so each bite has a tang that stops it from being cloying.

It looks like a simple fall dessert but there’s this quiet complexity that sneaks up on you, makes you rethink every plain old cake you’ve loved before. Honestly I couldnt tell you if it’s better warm or cold, because both hit different notes.

Why I Like this Recipe

* I love how cozy and seasonal the flavors are, its like a warm hug on a cold day
* I like that the cake stays moist and tender, never dry and easy to slice
* I enjoy the little grown up twist, it makes sharing it feel extra special
* The frosting gives a creamy finish and balances the sweetness, every bite hits right

Ingredients

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All purpose flour gives structure and carbs, not much fiber or protein.
Brown sugar adds molasses warmth and moisture, makes cake sweet n cozy.
Cooked down cider adds concentrated apple flavor, it’s acidity and natural sweetness.
Unsalted butter gives richness, fat and tenderness, helps carry flavor and texture.
Eggs bind, add protein and moisture, plus some lift and color.
Cinnamon with nutmeg and cloves add warm spice, aromatic depth to batter.
Cream cheese adds tang, creaminess and some protein to sweet frosting.
Bourbon adds boozy warmth and complexity, evaporates leaving flavor behind.

Ingredient Quantities

Cake:

2 cups all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup packed light brown sugar

3/4 cup unsalted butter, room temperature (about 1 1/2 sticks)

2 large eggs, room temperature

1 teaspoon vanilla extract

1 cup apple cider, reduced down to about 1/4 cup (start with ~1 cup and simmer)

1/2 cup sour cream or plain Greek yogurt, room temp

2 tablespoons bourbon (for the cake)

Frosting:

8 ounces cream cheese, softened

4 tablespoons unsalted butter, softened

2 to 3 cups powdered sugar, sifted as needed for sweetness/texture

1 to 2 tablespoons bourbon (for the frosting)

1/2 teaspoon vanilla extract

Pinch of salt

Optional: ground cinnamon or chopped toasted pecans for sprinkling

How to Make this

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1. Preheat oven to 350 degrees F. Grease and line a 9 inch round cake pan or a 9 by 13 inch pan with parchment, set aside. Bring eggs, butter, sour cream and cream cheese to room temperature while you work.

2. Reduce the apple cider: pour about 1 cup apple cider into a small saucepan and simmer over medium heat, stirring occasionally, until it is reduced to roughly 1/4 cup, about 15 to 20 minutes. Let it cool to room temperature.

3. Whisk together dry ingredients in a bowl: 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 1/2 teaspoon salt. Set aside.

4. In a large bowl beat 3/4 cup unsalted butter, room temperature, with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 3 to 4 minutes. Beat in 2 large eggs one at a time, then 1 teaspoon vanilla extract. Scrape the bowl down so nothing is stuck.

5. Combine the cooled reduced cider with 1/2 cup sour cream or plain Greek yogurt and 2 tablespoons bourbon. Add the dry mixture to the butter mixture in three additions, alternating with the cider mixture, beginning and ending with the dry ingredients. Mix just until combined, dont overmix.

6. Pour batter into prepared pan, smooth the top and bake until a toothpick inserted in the center comes out with a few moist crumbs, about 30 to 35 minutes for a 9 inch pan (a little longer for a 9 by 13). Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

7. Make the bourbon cream cheese frosting: beat 8 ounces cream cheese and 4 tablespoons unsalted butter, both softened, until smooth. Add 1/2 teaspoon vanilla extract and a pinch of salt. Gradually beat in 2 to 3 cups sifted powdered sugar until you reach the sweetness and spreadable texture you like. Stir in 1 to 2 tablespoons bourbon to taste. If frosting is too soft chill for 10 to 20 minutes and if too thin add more powdered sugar.

8. Frost the completely cooled cake with the bourbon cream cheese frosting using an offset spatula or knife. If you want a neater look chill the cake for 15 minutes after a crumb coat then finish frosting.

9. Optional finishing touches and storage: sprinkle a little ground cinnamon or chopped toasted pecans on top. To toast pecans toss them in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then chop. Store the frosted cake in the refrigerator because of the cream cheese, bring to room temperature 30 minutes before serving for best flavor.

Equipment Needed

1. 9 inch round cake pan or a 9 by 13 inch pan, plus parchment paper to line it
2. Small saucepan for reducing the apple cider
3. Large mixing bowl and a medium mixing bowl for dry ingredients
4. Electric mixer (stand or hand) or a whisk if you wanna do it by hand
5. Measuring cups and measuring spoons
6. Rubber spatula and a wooden spoon to scrape and fold, dont overmix
7. Wire cooling rack for cooling the cake
8. Offset spatula or a butter knife for spreading the frosting
9. Fine mesh sieve or sifter for powdered sugar
10. Toothpick to test doneness (optional small dry skillet to toast pecans)

FAQ

Q: Can I leave out the bourbon or make this kid friendly?

A: Yes, you can skip it. For the cake swap bourbon for equal parts apple cider reduction or apple brandy, and for the frosting use vanilla extract plus a splash of cider. The booze mostly bakes off but if you want zero alcohol use extra reduced cider, it still tastes great.

Q: How do I reduce the apple cider without burning it?

A: Simmer about 1 cup cider over medium-low heat until it thickens to about 1/4 cup, stirring now and then and watching closely the last few minutes so it doesn't scorch. Let it cool completely before adding to batter so it doesn't melt the butter or scramble eggs.

Q: My frosting is too runny how do I fix it?

A: Chill the frosting for 15 to 30 minutes, then if still loose add more sifted powdered sugar a little at a time. You can also reduce the bourbon to 1 teaspoon or skip it till you get the right texture. If it gets too stiff add a teaspoon of milk at a time.

Q: How do I know when the cake is done?

A: Insert a toothpick in the center, it should come out clean or with a few moist crumbs not wet batter. Another sign is the edges pulling slightly away from the pan and the top springing back when lightly pressed.

Q: Can I use Greek yogurt instead of sour cream, and do I need full fat?

A: Yes you can swap in plain Greek yogurt. Full fat works best for texture and flavor but low fat will still be OK. Use it at room temp so the batter mixes smoothly.

Q: How should I store or freeze the cake?

A: Store frosted cake in the fridge up to 3 days in an airtight container. For longer keep unfrosted layers wrapped well and freeze up to 2 months, thaw in the fridge overnight then frost. If you freeze a frosted cake chill solid first and cover gently to avoid crushing the frosting.

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

All purpose flour: Swap for cake flour for a lighter crumb — use 2 cups cake flour. Or make your own: for the 2 cups,replace 4 tablespoons flour with 4 tablespoons cornstarch (so about 1 3/4 cups AP + 4 tbsp cornstarch). If you need gluten free use a 1 to 1 GF blend and add 1/2 tsp xanthan gum if the blend doesn’t include it. Texture will be a bit softer with cake flour or GF blend, but it works great.
Unsalted butter (3/4 cup): If you only have salted butter use the same amount but cut the recipe salt by about 1/2 teaspoon. For a dairy free option use neutral oil (canola or vegetable) 3/4 cup — cake will be moister but lose some buttery flavor. Browned butter is also a tasty swap if you want more nutty depth, just cool it a bit before mixing.
Eggs (2 large): For each egg try 1/4 cup unsweetened applesauce (so 1/2 cup applesauce for 2 eggs) — you get moisture but slightly denser cake. Or make flax eggs: per egg mix 1 tablespoon ground flaxseed with 3 tablespoons water, let thicken, so for 2 eggs use 2 tbsp flax + 6 tbsp water. Expect less rise with these subs.
Bourbon (for cake and frosting): Swap for dark rum or apple brandy equal amounts for a similar boozy flavor. For a non alcoholic route use 1 to 2 tablespoons extra reduced apple cider plus 1/2 teaspoon vanilla or 1 tablespoon maple syrup for that deep flavor without the booze. For the frosting replace bourbon with a splash of heavy cream or milk plus 1/4 to 1/2 teaspoon vanilla if you want same consistency.

Pro Tips

1) Let the reduced cider cool completely before you add it or the batter can get gummy. If you see it starting to darken too fast turn the heat down, and don’t walk away or it will burn.

2) Get everything truly room temp. Cold eggs or cream cheese make the batter and frosting separate, and you end up overworking things. If you’re short on time, set eggs and dairy in a bowl of warm water for 5 minutes.

3) Mix gently and stop as soon as the dry bits disappear. Overmixing makes a dense cake, and a few tiny lumps are fine. Use the center toothpick test and look for moist crumbs not wet batter.

4) Build the frosting slowly. Start with less powdered sugar and one tablespoon bourbon, taste, then adjust. If it gets too soft chill it briefly, if too stiff add a teaspoon of milk or a bit more bourbon until spreadable.

5) Toast the pecans and cool them before chopping for max crunch, and if you want cleaner slices chill the cake after a thin crumb coat for 15 minutes then finish frosting. Bring the whole cake to room temp 20 to 30 minutes before serving so flavors pop.