Apple Cider Cake + Cinnamon Maple Buttercream
Apple Cider Cake + Cinnamon Maple Buttercream
This Apple Cider Cake with Cinnamon Maple Buttercream is incredibly soft, moist, and fluffy. It captures the essence of fall with its delightful blend of apple cider, warm spices, and maple-infused buttercream. It’s a guaranteed crowd-pleaser for apple-picking season or any special occasion! Dairy-Free, Vegan, + Gluten-Free options.
It’s officially apple cider season, and this Apple Cider Cake with Cinnamon Maple Buttercream is the perfect treat for fall! This cake shines with its incredible moistness and tenderness, making it ideal for any occasion—and it’s super easy to whip up!
I wanted to pack this cake with bold apple flavors, mixing the tastes of both apple pie and apple cider through the spices and real apple cider used. Whether you whip up your own homemade apple cider or grab a good-quality store-bought version, this cake is bound to be a new family favorite this season! And comes with a vegan + gluten-free option, you can even make it as a single layer!
Jump to:
- Why You’ll Love This Apple Cider Cake
- How to Make Apple Cider Cake + Cinnamon Maple Buttercream
- Ingredients for Apple Cider Cake
- How To Make Your Own Apple Pie Spice
- How To Make Your Own Apple Cider
- How to Reduce Apple Cider for This Cake
- Cake Flour vs. All-Purpose Flour.
- How to Make Apple Cider Cake with Cake Mix
- Tips for Making The Best Cake Every Time
- Apple Cider Cake Q + A's
- Cake Cravings? These Delectable Creations Will Hit The Spot!
- MADE OUR RECIPE(S)?
- Apple Cider Cake + Cinnamon Maple Buttercream
Why You’ll Love This Apple Cider Cake
- Ready in just under 1 hour & WORTH THE WAIT.
- Melt-in-your-mouth soft + moist!
- Makes for the perfect sweet treat for the entire family + ideal for holiday festivities!
- Has a great dairy-free, vegan + gluten-free options.
- Warm + comforting apple cider sweetness + spices with every bite.
- Perfect amount of layers with a delicious cinnamon maple buttercream that adds a beautiful touch!
How to Make Apple Cider Cake + Cinnamon Maple Buttercream
Making this apple cider cake recipe is super easy I promise --- It doesn’t require anything special when it comes to ingredients except for the apple cider if that's a specialty for you.
To start, you simply create the buttermilk by adding the milk + lemon juice together. Then beat together the butter and sugar until fluffy and pale, add in the other wet ingredients, followed by the dry ingredients and mix until smooth.
Divide the batter into prepared cake pans, bake, and let cool completely. Make the buttercream, assemble by frosting, decorate as you feel, and wallah. Slice and enjoy!
Ingredients for Apple Cider Cake
Here's what you need to make this apple cider cake batter and topping:
- All-purpose flour. I use organic flour. I love Bob's Red Mill.
- Cake flour. You can also use all-purpose four if you don't have cake flour.
- Apple cider. This adds a burst of authentic apple cider flavor. You can make this on your own or purchase your fave quality brand.
- Baking powder for leavening.
- Cane sugar. You can ensure that this is vegan-friendly by it being certified organic.
- Eggs. These act as a binder. You need them to be at room temp.
- Apple pie spice. This adds a warming spice profile to this cake. You'll need cinnamon, nutmeg, ginger, cardamom, and allspice.
- Almond milk. Choose unsweetened. Feel free to use a different plant-based milk if you like. I recommend making easy homemade almond milk (my recipe doesn’t require soaking!)
- Canola oil. This adds moisture to this cake. I always use organic for a healthier option, however, you can sub with coconut oil, olive oil, or melted butter.
- Butter. I like to use unsalted. You can sub with vegan butter for vegan option.
- Vanilla extract. This complements the flavors.
- Cinnamon. This adds additional Fall spice flavor along with the apple spice to this cake Also used for the buttercream.
- Buttermilk. You can use dairy-free or regular (if you're not restricted to a vegan diet)! This includes your fave plant-based milk + 1 teaspoon lemon juice or apple cider vinegar.
- Apples. I love using Gala or Honeycrisp apples, for decor, if using.
How To Make Your Own Apple Pie Spice
Again, if you prefer to purchase a store-bought blend, I love using McCormick Spice's version of this for quality. However, making your own blend is super easy and only requires a handful of spices similar to chai and pumpkin spice. Plus, you can store any leftover spice mix in an air-tight container or jar, which stays fresh like many other spices for up to 6 months at room temperature. You'll need the following:
- 4 Tablespoons ground cinnamon
- 1 ½ teaspoons ground nutmeg
- 1 ½ teaspoons ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!
Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with this Apple Cider Cake recipe. Everything from my fave baking sheets, parchment paper, mixing bowls, and more. SEE THEM HERE!
How To Make Your Own Apple Cider
If you'd prefer to make your own batch of apple cider, no worries---I've got you covered! You can make your own apple cider easily in a slow cooker, which is the easiest way to do so without requiring your full undivided attention. Of course, you can slowly simmer everything over the stovetop if you don't own a slow cooker.
How to Reduce Apple Cider for This Cake
If you'd prefer to have a more concentrated apple cider taste within your cake, you can easily reduce your cider by following these steps:
- Pour your apple cider in a saucepan, about 2 cups which we'll then reduce to ¾ cup.
- Turn on the heat to low and let it simmer for about 10 minutes, stirring occasionally.
- Once you hit the 10 minute mark, be sure to check on your apple cider every few minutes (4 minutes or so), stirring occasionally until your cider has reduced to the desired ¾ cup.
- Remove it from heat and allow it cool completely before continuing the recipe.
That easy! Plus, you do these steps and your reduced apple cider to so many apple flavored recipes like these Baked Vegan Apple Cider Donuts or this Vegan Apple Cinnamon Bread or Dairy-Free Caramel Apple Cider.
Cake Flour vs. All-Purpose Flour.
When it comes to the main ingredient of this entire apple cider cake recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
How to Make Apple Cider Cake with Cake Mix
Whether you choose to make the batter of this apple cider cake from scratch or with cake mix, you won't be disappointed. Simply implement a few teaks and you'll enjoy this cake as if you made it entirely without a mix! If using your favorite box of regular vanilla cake mix, simply turn it into this Apple Cider Cake by purchasing TWO boxes and:
- Instead of using vegetable oil, substitute with the canola oil or other subs as listed in this recipe.
- Add a little baking powder to the mix (perhaps 1-teaspoon or so per box).
- Use organic cane sugar instead of standard white sugar.
- Add 1 cup of all-purpose flour (per box) to the cake mix to add more "body" to your cake.
- Replace the water with both the buttermilk + apple cider. Divide the amounts in equal halves, depending on the amount of water requested for in the cake mix.
- Be sure to add the apple pie spice as the recipe states.
- Make the cinnamon maple buttercream and add it to the layer + top of the cake per usual.
Tips for Making The Best Cake Every Time
TIP #1: HAVE THE RIGHT TOOLS
To make and decorate this apple cider cake, you'll need a hand-mixer, spatulas (big + small), piping bags + tips, correct baking pans and parchment paper.
TIP #2: COMBINE BAKING POWDER + ACID
The essential ingredient combos for a light, silky cake texture is baking powder and an acid (usually vinegar or buttermilk if the cake calls for it). When acid and baking powder reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.
TIP #3: SIFT!
One of my favorite tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. It's an extra step, but the results are a light, fluffy, and fully combined cake batter.
TIP #4: AVOID OVER-MIXING
When mixing your cake batter, it’s so important to add the dry ingredients and wet ingredients alternately. Then, as soon as everything is combined very well, STOP! Over-mixing creates a more dense cake.
Apple Cider Cake Q + A's
Yes! To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to plant-based milk instead of lemon juice. Also, feel free to use coconut oil as a substitute for canola oil, if desired.
If you would love to make this apple cider cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.
Sure! To turn this apple cider cake recipe into individual cupcakes, simply divide the batter between about 30 cupcake wells. Bake for 18 to 20 minutes, until the centers are set.
Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
Cake Cravings? These Delectable Creations Will Hit The Spot!
If you loved this Apple Cider Cake + Cinnamon Maple Buttercream recipe then you have to try these delicious cake recipes next!
- Confetti Chocolate Chip Cake
- Cinnamon Brown Butter Strawberry Crumb Cake
- The Best Vegan Chocolate Cake
- Strawberry Shortcake Birthday Cake
- Apple Cinnamon Olive Oil Cake
- Vegan Banana Cake with Maple Buttercream
- Vegan Carrot Cake + Orange-infused Frosting
- Vegan Banana Oatmeal Sheet Cake
MADE OUR RECIPE(S)?
If you tried this Apple Cider Cake + Cinnamon Maple Buttercream recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Apple Cider Cake + Cinnamon Maple Buttercream
Ingredients
APPLE CAKE:
- 2 cups organic all-purpose flour
- 2 cups organic cake flour (See Notes!)
- 2 ½ tsps baking powder
- 1 ½ cups organic cane sugar
- 2 tsps apple pie spice, homemade or store-bought (See Post for Ingredients)
- ½ teaspoon sea salt
- 1 cup unsalted butter, softened at room temp.
- 4 large eggs, at room temp.
- ⅓ cup organic canola oil (See Notes!)
- 1 cup apple cider, homemade or store-bought
- ½ cup dairy-free "buttermilk" + 2 Tbsps (See Notes; You can also use full dairy if desired!)
- 1 teaspoon vanilla extract
CINNAMON MAPLE BUTTERCREAM:
- 5 cups organic powdered sugar, sifted
- 1 cup unsalted butter, softened at room temp.
- 1 teaspoon ground cinnamon
- ¼ cup pure maple syrup
- 3-4 Tbsps Almond milk (You can also use full dairy if desired!)
OPTIONAL GARNISH:
- Apples, halved
- Cinnamon sticks
- Rosemary sprigs
Instructions
MAKE THE CAKE:
- Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 8-inch cake pans (for thicker layers) or THREE 6-inch cake pans.
- In a bowl, whisk together the milk and lemon juice and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".
- In a large bowl, whisk together both the flours, baking powder, apple pie spice, and salt until combined.
- In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
- Add the eggs (one at a time) followed by the vanilla and oil, mixing until combined. On low-speed, add in the dry ingredients followed by the apple cider and then the 'buttermilk' and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted.
- Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
- Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.
MAKE THE CINNAMON MAPLE BUTTERCREAM:
- Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, cinnamon, maple syrup, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
ASSEMBLY:
- Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
- Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets. Top with sliced sliced apples, if desired. NOTE: For a fancy moment or occasion, add florals or greenery atop cake for a Fall vibe!
- When ready to serve, remove from the refrigerator. Slice and enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
- FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture.
- APPLE CIDER CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
- BUTTERMILK: For a dairy-free 'buttermilk', use ½ cup Almond milk + 1 teaspoon lemon juice. For a dairy option-----Add 1 cup of organic heavy cream + 1 tablespoon lemon juice and let sit for 10 minutes, until it thickens.
- VEGAN OPTION: To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to plant-based milk instead of lemon juice. Also, feel free to use coconut oil as a substitute for canola oil, if desired.
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Apple Cider Cake + Cinnamon Maple Buttercream.
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LET US KNOW!
I am planning on doing this recipe this weekend. My question where can I find the apple cider . I d like to receive
recipes that you make. Have a nice day. Suzanne
Hi Suzanne! I'm so excited that you're planning yo make this cake! Absolutely----you can purchase store-bought apple cider or make it from scratch using my recipe below. I can't wait to hear what you think! 🙂
https://www.orchidsandsweettea.com/homemade-slow-cooker-apple-cider/
My family will be so impressed when I put this on the dinner table. Loving the flavor combination and how pretty it is.
This cake was fabulous! I love the maple flavour in the buttercream.
First Fall dessert and this one was perfect. Made them into cupcakes instead of a cake and batter worked great for those too!
Hi Justin! I'm so happy to hear that you enjoyed this cake in the form of cupcakes! Always a great switch up! 🙂
Perfect cake for the fall season!
obsessed! if the apple cider cake itself wasn't the best part. that Cinnamon Maple Buttercream tho!! so tasty!