Bourbon Apple Cider Cake With Bourbon Cream Cheese Frosting Recipe

I made a Bourbon Apple Cider Cake that pairs reduced apple cider with fall spices and a splash of bourbon in both the cake and the cream cheese icing, and there’s a little secret in the glaze you’ll want to know about.

I keep going back to this Bourbon Apple Cider Cake because it reads simple but totally fools you. The reduced apple cider sharpens the fruit notes so they cut through the sweetness, and the cream cheese frosting gives it a mellow boozy finish that isnt loud but lingers.

I wanted a cake that felt seasonal without being predictable and this one does that in every slice, you get little pockets of warmth and a tang that makes you ask whats in it. If you like subtle surprises, trust me youll wanna try it.

Ingredients

• Apple cider: Adds sweet, tangy apple flavor and some natural sugars and antioxidants.
• All purpose flour: Gives structure, mostly carbohydrates, little protein, makes cake tender when combined properly.
• Sugars: Make it sweet, brown adds molasses depth and extra moisture.
• Butter and oil: Butter gives flavor, oil keeps crumbs moist, lots of calories though.
• Eggs and sour cream: Eggs add protein and lift, sour cream adds tang and richness.
• Spices: Warm spices give cozy flavor with tiny healthful antioxidants and aroma.
• Bourbon: Adds boozy warmth and complexity, alcohol cooks off mostly but leaves flavor.
• Cream cheese frosting: Creamy, tangy frosting adds fat and sugar, pairs great with apple spice.
• Toasted nuts: Give crunch, healthy fats and protein but high calorie so use sparingly.

Ingredient Quantities

• For the cake:
• 2 1/2 cups (312 g) all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup vegetable oil
• 3 large eggs, room temp
• 1/2 cup reduced apple cider (see notes)
• 1/2 cup sour cream or plain Greek yogurt
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• For the frosting:
• 8 ounces (225 g) cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 1/2 cups powdered sugar, sifted
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• Pinch of fine salt
• Optional toppings:
• 1/2 cup chopped toasted pecans or walnuts
• Thin apple slices or cinnamon sugar for dusting

How to Make this

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line two 8 inch round pans with parchment, then grease the parchment — set aside.

2. Make the reduced cider: pour about 1 1/4 cups apple cider into a small saucepan, simmer over medium-low until reduced to roughly 1/2 cup, about 15 to 20 minutes; let cool. Reserve 1/2 cup for the batter and a tablespoon if you want to loosen the frosting later.

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

4. In the bowl of a mixer or with a hand mixer, cream 1 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/2 cup (1 stick) softened unsalted butter until light and a little fluffy. Beat in 1/2 cup vegetable oil until combined. Add 3 large eggs one at a time, beating after each until just mixed.

5. Mix the wet extras: stir together your cooled 1/2 cup reduced apple cider, 1/2 cup sour cream or plain Greek yogurt, 2 tablespoons bourbon and 1 teaspoon vanilla. Add to the batter by alternating with the dry ingredients: add a third of the dry, mix until almost combined, half the wet, then dry, then remaining wet, then finish with the last dry. Mix only until just combined — don’t overmix.

6. Pour batter into prepared pan(s), smooth the top, and bake: 25 to 30 minutes for two 8 inch rounds, or 30 to 35 minutes for a 9×13, until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Let cool in pan 10 minutes, then turn out to a wire rack to cool completely.

7. Make the bourbon cream cheese frosting: beat 8 ounces (225 g) softened cream cheese with 1/2 cup (1 stick) softened unsalted butter until smooth. Gradually add 3 1/2 cups sifted powdered sugar and beat until mostly smooth, then stir in 2 tablespoons bourbon, 1 teaspoon vanilla extract and a pinch of fine salt. Taste and adjust sweetness or bourbon if you want a bigger boozy hit.

8. If frosting is too thin chill it 15 to 20 minutes and re-whip, if it’s too stiff add up to 1 tablespoon of the reserved reduced cider or an extra teaspoon of bourbon and beat until spreadable. Do this slowly, you can always add more but you cant take it out.

9. Frost the completely cooled cake, swirl with an offset spatula if you like texture, then sprinkle with 1/2 cup chopped toasted pecans or walnuts and/or arrange thin apple slices or dust with cinnamon sugar. Chill 20 to 30 minutes to set the frosting, then bring to room temp before serving. Store leftovers covered in the fridge for up to 3 days.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 9×13″ baking pan or two 8″ round pans plus parchment paper and a brush or spray to grease
3. Small saucepan (for reducing the apple cider)
4. Measuring cups and spoons
5. Large mixing bowl
6. Electric mixer or hand mixer
7. Rubber spatula and wooden spoon
8. Wire cooling rack
9. Offset spatula or butter knife (for spreading frosting)

FAQ

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

• All purpose flour: swap 1:1 with whole wheat pastry flour for a nuttier, slightly denser cake; or use a 1:1 gluten free baking blend (add 1 tsp xanthan gum if the blend doesnt include it) — expect a bit more crumbliness.
• Unsalted butter: use equal parts vegan butter or solid coconut oil for a dairy free version; coconut will add a faint coconut note, vegan butter keeps flavor closest to the original.
• Eggs: replace each egg with a flax “egg” — 1 tbsp ground flax + 3 tbsp water, stir and rest 5 minutes; works best for binding but the cake may be a touch denser.
• Bourbon: omit for a non alcoholic cake and add 1 tsp vanilla + 2 tbsp reduced apple cider or apple brandy; for a different boozy note use dark rum or brandy 1:1.

Pro Tips

– Weigh or spoon and level your flour instead of scooping it. Too much packed flour = a dry, dense cake, and yes it makes a big difference.

– Reduce the cider in a wide shallow pan so it evaporates faster, keep the heat medium-low and stir now and then. Don’t let it scorch, and make sure it’s cooled before it hits the batter or the frosting.

– Get everything truly room temp. Cream cheese, butter, eggs — when they’re warm the batter and frosting emulsify better. Add eggs one at a time and stop mixing as soon as the batter looks homogenous, overmixing = tough cake.

– For silky frosting sift the powdered sugar first, and don’t overbeat the cream cheese or it’ll get grainy or runny. If frosting’s too soft chill it for 15 to 20 minutes and rewhip, if it’s too stiff add tiny splashes of the reserved cider or a teaspoon of bourbon at a time until spreadable.

– Toast the nuts until fragrant and let them cool, brush thin apple slices with a little lemon juice so they don’t brown, and always chill the frosted cake for 20 to 30 minutes to set it then bring to room temp just before serving so the flavors open up.