Bourbon Apple Cider Cake With Bourbon Cream Cheese Frosting Recipe

I perfected a Bourbon Apple Cider Cake that begins with reduced apple cider, infuses fall and winter spices into the batter, and adds a splash of bourbon to both the cake and the cream cheese icing.

I love cakes that sneak up on you, and this Bourbon Apple Cider Cake is exactly that. I used concentrated apple cider to give it a hit of real orchard flavor and a little splash of bourbon that makes each bite kind of surprising.

The frosting is cream cheese with bourbon folded in so it tastes familiar but grown up at the same time. It’s not just another Fall Baking idea, its more like a New England Apple Cider Cake that shows up at Thanksgiving and stays till midnight.

Honestly I messed up the first time and it turned out way better, you will want seconds.

Why I Like this Recipe

– I love how every bite feels warm and cozy, like fall in a single mouthful.
– The creamy topping makes it look fancy even when I slap it together quick.
– There’s a subtle grown up warmth that adds depth without tasting straight up booze.
– It’s forgiving if I mess up measurements or swap things, so I dont stress when baking.

Ingredients

• All purpose flour: Mostly carbs and some protein, gives structure, not very nutrient dense though.
• Granulated and brown sugar: Big on carbs and sweetness, brown adds molasses flavor and moisture.
• Butter and oil: High in fat and calories, they make cake tender and rich.
• Eggs: Provide protein, bind ingredients, add moisture and a bit of richness.
• Apple cider: Concentrated cider brings natural sweetness, some vitamin C and apple tang.
• Bourbon: Adds warmth and flavor, little nutritional value, just booze and aroma.
• Cream cheese frosting: Creamy, full of fat, gives tang and balances sweetness, very decadent.
• Pecans or walnuts: Provide crunch, fiber, healthy fats and protein, toasted really pops.

Ingredient Quantities

• For the cake:
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1/2 cup unsalted butter, melted and cooled
• 1/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup apple cider, simmered down until it yields about 1/3 cup, cuz you want that concentrated apple flavor
• 2 tablespoons bourbon, plus more if you like it a bit boozy
• For the frosting:
• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 2 to 3 cups powdered sugar, sifted if you can
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional garnish: 1/2 cup chopped toasted pecans or walnuts and thin apple slices

How to Make this

1. Preheat oven to 350°F and grease a 9×13 inch pan (or two 9 inch rounds), line with parchment if you like so it comes out easy.

2. Reduce the cider: pour 1 cup apple cider into a small saucepan, simmer over medium until it’s thick and syrupy and yields about 1/3 cup, this takes 10 to 15 minutes, watch it so it doesn’t burn; let it cool.

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

4. In a large bowl beat together 1 cup granulated sugar and 3/4 cup packed light brown sugar, then stir in the 1/2 cup melted and cooled unsalted butter and 1/4 cup vegetable oil until combined. Add 3 large eggs one at a time, then stir in 1 teaspoon vanilla extract.

5. Stir the cooled reduced cider and 2 tablespoons bourbon into the wet mixture, mix until even. If you want it more boozy add a splash more bourbon but don’t overdo it or the cake won’t set right.

6. Fold the dry ingredients into the wet just until combined, don’t overmix or you’ll get a tough cake. Scrape batter into the prepared pan and smooth the top.

7. Bake at 350°F for about 30 to 35 minutes for a 9×13 (25 to 30 minutes for layer pans) or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely before frosting.

8. Make the frosting: beat 8 ounces softened cream cheese with 4 tablespoons softened unsalted butter until smooth, add 2 tablespoons bourbon and 1 teaspoon vanilla extract and a pinch of salt. Gradually beat in 2 to 3 cups sifted powdered sugar until you reach a spreadable consistency, taste and adjust sweetness or bourbon. If it’s too soft chill for 10 to 20 minutes.

9. Optional garnish hack: toast 1/2 cup chopped pecans or walnuts in a dry skillet over medium for a few minutes until fragrant, cool. Thin apple slices (tossed in a little lemon juice so they don’t brown) also look nice.

10. Frost the completely cooled cake with the bourbon cream cheese frosting, sprinkle with the toasted nuts and arrange thin apple slices if using. Store leftovers in the fridge up to 4 days, bring to room temp before serving for best flavor.

Equipment Needed

1. 9×13 inch baking pan (or two 9 inch rounds) and parchment paper (optional)
2. Small saucepan for reducing the cider
3. Large and medium mixing bowls
4. Measuring cups and spoons
5. Electric hand mixer or stand mixer (or a whisk if you wanna)
6. Rubber spatula and wooden spoon
7. Wire cooling rack and a toothpick for testing doneness
8. Skillet (or baking sheet) for toasting nuts, plus knife and cutting board for apple slices
9. Sifter or fine mesh sieve for powdered sugar and oven mitts

FAQ

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

• All purpose flour: Use 2 1/4 cups cake flour instead of 2 cups AP for a lighter, more tender crumb. For gluten free, use 2 cups of a 1-to-1 GF baking blend plus 1/2 tsp xanthan gum, it won’t be identical but still tasty.
• Butter + vegetable oil: Replace the 1/2 cup melted butter and 1/4 cup oil with 3/4 cup neutral oil (canola or sunflower) for same moisture. Or swap the butter for 1/2 cup applesauce + keep 1/4 cup oil to cut fat, cake will be a bit denser and sweeter.
• Concentrated apple cider (1/3 cup): If you don’t want to reduce cider, use 1/3 cup apple juice concentrate or 1/3 cup apple juice simmered down. For a thicker, non liquid option try 1/4 cup unsweetened applesauce plus 1 tbsp water, gives apple flavor and moisture.
• Bourbon: Use equal parts brandy or dark rum for similar warm flavor. For a no alcohol swap use 1 1/2 to 2 tsp vanilla extract plus 1 tbsp apple cider, it gives depth without booze.

Pro Tips

– Reduce the cider in a wide shallow pan so it concentrates faster, stir it and watch it closely so it doesn’t burn. Let it cool completely before adding to the batter or you risk cooking the eggs, dont rush this step.

– Be gentle when you combine wet and dry: fold with a spatula and stop as soon as the flour is incorporated, a few streaks are fine. Overmixing = a tough, dense cake, so resist the urge to keep stirring.

– Add extra bourbon in tiny amounts and taste as you go, especially in the frosting. Too much liquid will loosen the batter or make the frosting runny, but if you want more punch, warm and brush a light layer of bourbon onto the cooled cake so it soaks in without wrecking texture.

– For the frosting, make sure cream cheese and butter are fully room temp and beat smooth before you add powdered sugar, sift the sugar if you can to avoid lumps. If the frosting looks too soft chill it briefly, if it’s too stiff add a teaspoon of milk or a splash more bourbon until spreadable. Toast the nuts until fragrant and toss apple slices in lemon so they dont brown, add them right before serving for best texture.