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Apple Cider Cake with Cinnamon Maple Buttercream

Apple cider cake is baked in a 9x13-inch pan with reduced cider, warm spices, and a tender crumb. A fluffy cinnamon maple buttercream tops the completely cooled cake for a cozy dessert with a rich maple finish.
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Prep Time 25 minutes
Cook Time 53 minutes
Total Time 1 hour 18 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cups apple cider
  • 2.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp kosher salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 3 eggs large, at room temperature
  • 0.25 cup neutral oil such as canola
  • 1 tsp vanilla extract
For the buttercream
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp kosher salt
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Equipment

  • 1 small saucepan
  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Reduce the cider and bake the cake
  1. Bring the apple cider to a simmer in a small saucepan over medium heat.
  2. Simmer until reduced to 1 cup, about 15–20 minutes; transfer to a heatproof measuring cup and cool completely.
  3. Heat the oven to 350°F and grease a 9x13-inch baking pan.
  4. Whisk the flour, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg in a medium bowl.
  5. Beat the softened butter, granulated sugar, and packed light brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  6. Beat in the eggs one at a time, then beat in the neutral oil and vanilla extract.
  7. On low speed, add the flour mixture in three additions, alternating with the cooled cider in two additions; begin and end with the flour mixture and mix just until combined.
  8. Spread the batter evenly in the prepared pan.
  9. Bake at 350°F for 32–38 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool completely in the pan.
Make the buttercream
  1. Beat the softened butter in a large bowl on medium-high speed until creamy, about 2 minutes.
  2. Add the powdered sugar, ground cinnamon, and kosher salt in batches, mixing on low until combined.
  3. Beat in the pure maple syrup, vanilla extract, and heavy cream on medium-high until fluffy, about 2 minutes.
  4. Spread the buttercream over the completely cooled cake.

Notes

For the smoothest frosting, make sure the cake is completely cool before spreading the buttercream. Refrigerate covered for up to 3 days; freeze yes, well wrapped, for up to 2 months. For a dairy-free variation, use plant-based butter and cream.