Festive Bourbon Apple Cider Cake

This festive bourbon apple cider cake brings together cozy fall flavors, rich bourbon-spiked frosting, and everything I love about apple cider donuts in a single decadent bite. It is the ultimate showstopper for holidays and family gatherings—everyone always lines up for a second slice.

I first made this cake for a holiday potluck and it disappeared before I even grabbed a plate The bourbon glaze and fresh apples give it that wow factor that keeps everyone talking about it for weeks

Ingredients

• Apple cider: brings natural sweetness and moisture The reduced cider is what sets this cake apart Use fresh cold pressed if possible
• All-purpose flour: gives the cake structure Choose a high quality unbleached variety
• Baking powder: makes the cake light and fluffy Always check freshness for best rise
• Unsalted butter: adds rich flavor and tender crumb Room temperature is key for smooth mixing
• Sugar: sweetens and helps with browning Try to use extra fine granulated for best results
• Eggs: bind the batter and add richness Fresh large eggs at room temperature work best
• Whole milk: softens and moisturizes Use whole milk for added richness
• Vanilla extract: deepens the overall flavor Use pure vanilla not imitation
• Ground cinnamon, ground clove, ground nutmeg, and allspice: create that classic cider donut warmth Freshly ground is best if possible
• Honeycrisp apples: bring tartness and moisture Puree until very smooth for even texture
• For the icing Cream cheese: makes the frosting rich and tangy Use full fat for best texture
• Butter: adds extra creaminess
• Powdered sugar: brings classic frosting sweetness
• Bourbon: is the star so choose one you enjoy sipping
• Vanilla: enhances the bourbon notes and rounds out the sweetness

Step-by-Step Instructions

Reduce the Apple Cider:

Pour two cups of apple cider into a small saucepan Set over medium heat and let it simmer until it reduces to one cup This concentrates both the flavor and sweetness Let cool completely

Prepare Cake Pans and Oven:

Preheat your oven to 350 degrees Lightly grease three 9 inch cake pans Line the bottoms with parchment paper and grease again for easy release Make sure all your ingredients are at room temperature

Mix Dry Ingredients:

In a large mixing bowl whisk together flour baking powder salt cinnamon clove nutmeg and allspice Spend a good minute whisking so the spices are evenly blended throughout

Cream Butter and Sugar:

In a stand mixer beat the softened butter and sugar on medium speed for at least five minutes The mixture should turn pale and fluffy Scrape down the bowl often for even mixing

Add Eggs One at a Time:

With the mixer on low add the eggs one by one allowing each to fully incorporate before adding the next This helps build structure and avoid a dense cake

Alternate Milk Mixture and Dry Ingredients:

In a measuring cup mix the milk and vanilla With the mixer on low alternate adding one third of the dry ingredients with one third of the milk mixture Always start and end with the dry ingredients Mix just until combined to keep the cake light

Fold in Apples and Cider:

Gently stir in your pureed Honeycrisp apples and the cooled reduced apple cider Mix by hand to avoid overworking the batter This adds both flavor and moisture

Bake the Cakes:

Evenly divide the batter among the three prepared cake pans Smooth the tops and tap each pan gently on the counter to remove air bubbles Bake for about 25 minutes or until a toothpick comes out clean

Make the Bourbon Icing:

In a stand mixer with paddle attachment beat the cream cheese and butter until creamy and smooth Slowly add powdered sugar one cup at a time mixing until fully incorporated Beat in bourbon and vanilla until the icing is fluffy and luscious

Assemble and Glaze:

Once cakes are completely cool frost each layer and coat the outside of the cake For a special finish drizzle on honey caramel or dulce de leche as a glaze just before serving

Save

The creamy bourbon frosting is my secret weapon for celebrations I love watching how the sweet hint of whiskey always gets guests asking for the recipe My sister and I once ate almost a whole layer just by stealing extra spoonfuls of icing while assembling

Storage Tips

Store the finished cake in the refrigerator covered well with plastic wrap or a cake dome The flavors deepen and the cake stays incredibly moist for three to four days If you want to make the cake ahead frost only the day you plan to serve for the freshest look For longer storage freeze slices individually wrapped and they will keep for a month

Ingredient Substitutions

No Honeycrisp apples Use Granny Smith for similar tartness Try apple juice if you do not have cider just be sure to reduce as directed For a nonalcoholic version swap out bourbon for extra vanilla in the frosting

Serving Suggestions

Serve slices at room temperature for the best texture and flavor This cake pairs perfectly with strong tea black coffee or a mug of hot spiced cider Top each slice with extra caramel drizzle or a scoop of vanilla bean ice cream for a festive dessert table treat

Recipe Origins

This cake is inspired by classic apple cider donuts that signal autumn and fall festivals throughout the US Adding bourbon transforms it into a grownup dessert that still feels nostalgic for childhood orchard trips The mixture of warm spices pays homage to traditional American baking and always reminds me of crisp fall afternoons

Recipe FAQs

→ How do I ensure my cake layers are moist and tender?

Use room-temperature eggs, butter, and milk to encourage even mixing. Incorporate apple puree and reduced cider for moisture and flavor.

→ Why is it important to reduce the apple cider?

Reducing the cider intensifies the apple flavor without adding extra liquid, resulting in richer taste and better cake texture.

→ Can I use a different apple variety?

Honeycrisp apples offer natural sweetness and texture, but other firm, sweet apples like Fuji or Gala can be used as substitutes.

→ How do I prevent the frosting from becoming too soft?

Use full-fat cream cheese and, if needed, chill the frosting briefly. Avoid overbeating to maintain structure and thickness.

→ What is the best way to release cakes from pans?

Grease pans well, line with parchment, and gently tap on the counter to avoid air pockets, ensuring easy and clean removal.