Imagine a dessert that captures the essence of fall in every single bite - a luxurious apple cider layer cake that transforms your kitchen into a cozy autumn haven. This isn't just another cake; it's a culinary masterpiece that marries the rich, warm flavors of spiced apple cider with a silky, decadent caramel Swiss meringue buttercream. Perfect for holiday gatherings, weekend brunches, or when you simply want to treat yourself to a slice of pure seasonal bliss, this recipe promises to elevate your baking game and leave your guests absolutely speechless.
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup apple cider
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
- In a large stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl.
- Reduce mixer speed to low and alternately add the dry ingredient mixture and apple cider, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract and mix until just incorporated, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
- Remove from oven and let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Once completely cooled, level the cake layers if needed and prepare to frost with spiced caramel Swiss meringue buttercream.
Tips
- Use fresh, high-quality apple cider for the most robust flavor - preferably from a local orchard if possible.
- Ensure all ingredients are at room temperature before mixing to create a smoother, more consistent batter.
- Don't overmix the batter; mix just until ingredients are combined to keep the cake tender.
- Use parchment paper rounds in your cake pans to guarantee easy cake removal.
- Allow cakes to cool completely before frosting to prevent the buttercream from melting.
- For extra moisture, you can brush each cake layer with a light apple cider syrup before frosting.
- Chill the cake for 30 minutes after frosting to set the buttercream and make slicing easier.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 62g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
