Quick Recipe Version (TL;DR)

Yield: 12 servings (one 9×13-inch cake)
Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 2 hours 15 minutes (including cooling and frosting)

Quick Ingredients

2 1/2 cups (600 ml) apple cider (to reduce)
2 1/2 cups (312 g) all-purpose flour
2 tsp baking powder, 1/2 tsp baking soda, 1 tsp fine salt
2 1/2 tsp ground cinnamon, plus more for dusting
Additional warm spices: 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, pinch ground cloves
1/2 cup (115 g) unsalted butter, softened, plus more for pan
1/2 cup (120 ml) neutral oil
1 1/2 cups (300 g) packed light brown sugar
3 large eggs
1/2 cup (120 ml) sour cream
1 1/2 cups (about 180 g) peeled, finely diced apples
8 oz (226 g) cream cheese (brick style)
1/2 cup (115 g) unsalted butter, softened (for frosting)
3–3 1/2 cups (360–420 g) powdered sugar
2 tsp ground cinnamon (for frosting)
Apple chips or 2 apples + butter + brown sugar for caramelized slices

Do This

1. Simmer 2 1/2 cups apple cider over medium heat until reduced to about 1 cup; cool completely.
2. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan. Whisk flour, baking powder, baking soda, salt, and spices.
3. Beat butter, oil, and brown sugar until fluffy. Beat in eggs and vanilla, then sour cream and 3/4 cup cooled cider reduction.
4. Gently mix in dry ingredients, then fold in finely diced apples. Spread batter in pan and bake 32–38 minutes until a toothpick comes out clean.
5. Cool cake completely. For frosting, beat cream cheese and butter until smooth, then add powdered sugar, cinnamon, a pinch of salt, and 2 tbsp cider reduction.
6. Spread frosting over cooled cake. Top with apple chips or caramelized apple slices and a light dusting of cinnamon. Slice and serve.

Why You’ll Love This Recipe

Deep apple flavor from real apple cider simmered into a rich, fragrant reduction.
Moist, tender crumb studded with juicy apple pieces and warm baking spices.
Silky cinnamon cream cheese frosting that balances sweetness with gentle tang.
Cozy fall presentation with apple chips or caramelized apple slices on top, perfect for gatherings.

Grocery List

Produce: 4–5 medium apples (baking variety such as Honeycrisp, Granny Smith, or Fuji), 2 1/2 cups apple cider (not vinegar)
Dairy: Unsalted butter, sour cream (or full-fat plain Greek yogurt), cream cheese (brick style), eggs
Pantry: All-purpose flour, light brown sugar, powdered sugar, vanilla extract, neutral oil (canola/vegetable), ground cinnamon, ground ginger, ground nutmeg, ground cloves, fine salt, optional: apple chips, brown sugar (for caramelized apples)

Full Ingredients

Apple Cider Reduction

2 1/2 cups (600 ml) apple cider (not apple cider vinegar)

Apple Cider Cake

2 1/2 cups (312 g) all-purpose flour, spooned and leveled
2 tsp baking powder
1/2 tsp baking soda
1 tsp fine sea salt (or table salt)
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Pinch (about 1/8 tsp) ground cloves
1/2 cup (115 g) unsalted butter, softened to room temperature
1/2 cup (120 ml) neutral oil (such as canola, vegetable, or light olive oil)
1 1/2 cups (300 g) packed light brown sugar
3 large eggs, at room temperature
2 tsp pure vanilla extract
3/4 cup (180 ml) cooled apple cider reduction (from above)
1/2 cup (120 ml) full-fat sour cream, at room temperature (or full-fat plain Greek yogurt)
1 1/2 cups (about 180 g) peeled, cored, finely diced apples (about 2 medium apples)
Optional: 1/2 cup (60 g) chopped toasted pecans or walnuts, for folding into the batter

Cinnamon Cream Cheese Frosting

8 oz (226 g) cream cheese, brick style, softened but still cool
1/2 cup (115 g) unsalted butter, softened
3 to 3 1/2 cups (360–420 g) powdered sugar, sifted
2 tsp ground cinnamon
1 1/2 tsp pure vanilla extract
Pinch of fine salt
2 tbsp cooled apple cider reduction (from above), plus more to taste if desired

Optional Toppings

Easy option: 1–1 1/2 cups store-bought apple chips
Caramelized apple slices:
- 2 medium apples, peeled, cored, and sliced into thin wedges
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (25 g) packed light brown sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
Optional for serving: extra ground cinnamon for dusting

Step-by-Step Instructions

Step 1: Reduce the Apple Cider

Pour the 2 1/2 cups (600 ml) apple cider into a medium saucepan. Set over medium heat and bring to a steady simmer. Continue simmering, stirring occasionally, until the liquid has reduced to about 1 cup (240 ml). This usually takes 20–25 minutes, depending on your pan and stove.

Once reduced, pour the cider into a heatproof measuring cup to check the volume. You will need 3/4 cup (180 ml) for the cake and 2 tbsp for the frosting, with a little left over for drizzling if desired. Let the reduction cool completely to room temperature before using it in the batter and frosting. You can speed this up by placing the measuring cup in a shallow bowl of ice water, stirring occasionally.

Step 2: Prep the Pan, Apples, and Dry Ingredients

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray. For extra insurance, line the bottom with parchment paper and lightly grease the paper as well.

Peel, core, and finely dice 2 medium apples to make about 1 1/2 cups (180 g). Keep the pieces small (about 1/4-inch dice) so they soften nicely and distribute evenly in the cake.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, nutmeg, and cloves until well combined. Set this dry mixture aside.

Step 3: Make the Apple Cider Cake Batter

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter, neutral oil, and brown sugar together on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.

Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.

On low speed, blend in the sour cream until smooth. Then pour in 3/4 cup (180 ml) of the cooled apple cider reduction and mix until the batter looks creamy and uniform. The batter may look slightly separated at first; keep mixing gently until it comes together.

Step 4: Combine with Dry Ingredients and Fold in Apples

Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed just until no streaks of flour remain. Avoid overmixing at this stage so the cake stays tender.

Use a spatula to gently fold in the finely diced apples (and chopped nuts, if using) until evenly distributed. The batter will be thick but spreadable.

Scrape the batter into the prepared 9×13-inch pan and spread it into an even layer, smoothing the top with an offset spatula or the back of a spoon.

Step 5: Bake and Cool the Cake

Place the pan in the preheated oven and bake for 32–38 minutes, or until the top is golden brown and springs back lightly when touched, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Transfer the pan to a wire rack and let the cake cool in the pan for about 20 minutes. If you used parchment, you can lift the cake out onto the rack to cool completely, or simply leave it in the pan for easy serving. Allow the cake to cool fully to room temperature (at least 1 hour) before frosting, or the cream cheese frosting will melt.

Step 6: Make the Cinnamon Cream Cheese Frosting

Once the cake is nearly cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together on medium speed until very smooth and creamy, 2–3 minutes. There should be no lumps.

Gradually add the powdered sugar, 1 cup at a time, mixing on low speed after each addition until incorporated. Start with 3 cups total and add up to 1/2 cup more later if you want a firmer frosting.

Add the ground cinnamon, vanilla, salt, and 2 tbsp of the cooled apple cider reduction. Increase the mixer speed to medium-high and beat for 2–3 minutes, until the frosting is fluffy and spreadable. Taste and adjust: add a little more powdered sugar for thickness, more cider reduction for extra apple flavor (a teaspoon at a time), or a tiny pinch more salt to balance the sweetness.

Step 7: Prepare Optional Apple Topping and Assemble

If using store-bought apple chips, simply have them ready to decorate. For caramelized apple slices, melt 2 tbsp butter in a large skillet over medium heat. Add the sliced apples, brown sugar, cinnamon, and a pinch of salt. Cook, stirring occasionally, until the apples are tender and the juices are syrupy and glossy, about 6–8 minutes. Set aside to cool to room temperature before topping the cake.

To assemble, spread the cinnamon cream cheese frosting generously over the completely cooled cake, swirling it decoratively with an offset spatula or the back of a spoon. Arrange apple chips or cooled caramelized apple slices on top in loose clusters or stripes. Finish with a light dusting of ground cinnamon if you like.

Slice into squares and serve. For the neatest slices, refrigerate the frosted cake for 20–30 minutes to firm up the frosting before cutting.

Pro Tips

Cool the cider fully: Hot or even very warm cider reduction can melt the butter and curdle the batter or frosting. Make it first and let it cool while you prep everything else.
Dice apples small: Keep the apple pieces around 1/4 inch so they bake through and distribute evenly without sinking.
Do not overmix: Once you add the flour, mix just until combined. Overmixing can make the cake dense instead of soft and tender.
Room temperature ingredients: Butter, eggs, sour cream, and cream cheese should all be at room temperature for a smooth batter and lump-free frosting.
Wait to add fresh toppings: If using caramelized apples, add them shortly before serving so they stay glossy and do not weep into the frosting.

Variations

Bundt cake: Grease and flour a 10–12 cup Bundt pan very well. Bake at 350°F (175°C) for 40–50 minutes, or until a toothpick comes out clean. Frost the cooled cake with a thicker layer of cream cheese frosting or drizzle it over the top.
Cupcakes: Divide the batter among 24 lined muffin cups, filling each about 2/3 full. Bake at 350°F (175°C) for 18–22 minutes. Pipe or spread the cinnamon cream cheese frosting on top and finish with a single apple chip on each cupcake.
Nutty crunch: Stir 1/2 cup chopped toasted pecans or walnuts into the batter, and sprinkle a few extra on top of the frosted cake along with the apple garnish.

Storage & Make-Ahead

Because of the cream cheese frosting, store the cake covered in the refrigerator. It will keep well for 3–4 days. For the best texture and flavor, let slices sit at room temperature for 20–30 minutes before serving so the cake softens and the frosting becomes silky again.

You can bake the cake base up to 1 day ahead. Once completely cool, wrap it tightly in plastic wrap and keep it at room temperature. The frosting can also be made 1–2 days ahead and refrigerated in an airtight container; bring it to room temperature and re-whip briefly before spreading. If using caramelized apples, make them the day you plan to serve for the freshest look and texture.

Nutrition (per serving)

Approximate values for 1 of 12 servings (including frosting, without extra toppings): about 480 calories; 22 g fat; 10 g saturated fat; 65 g carbohydrates; 47 g sugars; 4 g protein; 1 g fiber; 330 mg sodium. Values are estimates and will vary based on exact ingredients and portion sizes.

Cozy Apple Cider Cake With Cinnamon Cream Cheese Frosting