Festive Bourbon Apple Cider Cake (Print-Friendly Format)
Bourbon-spiced apple cider cake layered with cream cheese frosting and a caramelized glaze.
# Ingredients You’ll Need:
→ Cake
01 -
480 ml apple cider, reduced to 240 ml
02 -
440 g all-purpose flour
03 -
1 tablespoon baking powder
04 -
1 teaspoon salt
05 -
226 g unsalted butter, at room temperature
06 -
450 g granulated sugar
07 -
3 large eggs, at room temperature
08 -
240 ml whole milk, at room temperature
09 -
2 teaspoons vanilla extract
10 -
2.5 teaspoons ground cinnamon
11 -
0.5 teaspoon ground cloves
12 -
0.25 teaspoon ground nutmeg
13 -
1.5 teaspoons ground allspice
14 -
2 Honeycrisp apples, peeled, cored, and pureed
→ Icing
15 -
225 g cream cheese, full fat, at room temperature
16 -
113 g unsalted butter, at room temperature
17 -
625 g icing (powdered) sugar
18 -
75 ml bourbon
19 -
0.5 teaspoon vanilla extract
→ Glaze (Optional)
20 -
4–5 tablespoons honey, caramel, or dulce de leche for finishing
# How to Make It:
01 -
Simmer the apple cider over medium heat in a saucepan until volume is halved. Set reduced cider aside to cool.
02 -
Preheat oven to 175°C. Grease three 23 cm round cake pans, line bases with parchment, and set aside.
03 -
In a large bowl, whisk together flour, baking powder, salt, cinnamon, cloves, nutmeg, and allspice.
04 -
In a stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
05 -
Combine milk and vanilla in a jug. With mixer on low, alternate adding flour mixture and milk mixture in three batches, beginning and ending with dry ingredients. Mix until just combined.
06 -
Fold in the pureed apples and the cooled reduced apple cider until fully incorporated.
07 -
Divide batter evenly between prepared pans. Bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
08 -
Beat cream cheese and butter together until smooth. Gradually add icing sugar, beating well after each addition. Mix in vanilla and bourbon until icing is light and aerated.
09 -
Stack cooled cake layers with a thin layer of bourbon icing between each. Apply a thin coating of icing around the cake’s exterior for a ‘naked’ finish.
10 -
Drizzle honey, caramel, or dulce de leche over the top for a glossy finish.
# Extra Tips:
01 -
Use only room temperature eggs, butter, and milk for proper emulsion and a fine crumb.
02 -
Line cake pans with parchment to prevent sticking and ensure clean release.
03 -
Tap filled cake pans lightly on the work surface before baking to eliminate air pockets.
04 -
Utilise full-fat cream cheese to avoid a runny icing consistency.
05 -
If the icing softens excessively, chill for 20 minutes before spreading.
06 -
For a fully frosted effect, double the icing portion.