Apple Cider Cake with Caramel Glaze Recipe (Easy Fall Dessert)

This Apple Cider Cake with Caramel Glaze is the ultimate cozy fall dessert. The cake is soft, moist, and packed with warm apple cider flavor, cinnamon, brown sugar, and fall spices. A buttery homemade caramel glaze poured over the top makes every bite rich and irresistible.

It’s perfect for fall baking, Thanksgiving dessert, potlucks, or an afternoon treat with a warm cup of apple cider.

Recipe Summary

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 5 minutes
Servings: 10–12

Why You'll Love This Apple Cider Cake

Made with real apple cider

Moist, tender cake

Warm cinnamon and apple pie spices

Easy homemade caramel glaze

Perfect fall dessert

Great for Thanksgiving and holiday gatherings

Even better served slightly warm

Ingredients

Apple Cider Cake

2 cups apple cider

2½ cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ cup unsalted butter, softened

¾ cup granulated sugar¾ cup packed brown sugar

3 large eggs, room temperature

½ cup sour cream

2 teaspoons vanilla extract

1 cup finely diced apples, peeled

Caramel Glaze

½ cup unsalted butter

1 cup packed brown sugar

¼ cup heavy cream

1 teaspoon vanilla extract

¼ teaspoon salt

¾ cup powdered sugar, sifted

Optional Toppings

Chopped toasted pecans

Thinly sliced apples

Cinnamon

Caramel sauce

How to Make Apple Cider Cake

Step 1: Reduce the Apple Cider

Pour 2 cups of apple cider into a small saucepan.

Bring it to a gentle boil over medium heat, then reduce the heat and simmer until the cider has reduced to approximately 1 cup.

This concentrates the apple flavor so it doesn't disappear after baking.

Set the reduced cider aside and allow it to cool.

Step 2: Prepare the Pan

Preheat the oven to 350°F.

Grease and flour a 10-inch Bundt pan, making sure to coat all of the grooves so the cake releases easily.

You can also use a 9x13-inch baking pan if you prefer a sheet-style cake.

Step 3: Combine the Dry Ingredients

In a medium bowl, whisk together:

Flour, Baking powder, Baking soda, Salt, Cinnamon, Nutmeg, and Cloves.

Set aside.

Step 4: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar for about 2–3 minutes, or until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Mix in the vanilla extract and sour cream.

Step 5: Add the Apple Cider

Gradually add the dry ingredients to the wet ingredients, alternating with the cooled reduced apple cider.

Mix just until combined.

Avoid overmixing, which can make the cake dense instead of soft and tender.

Step 6: Add the Apples

Gently fold the finely diced apples into the batter.

For the best texture, cut the apples into small pieces so they distribute throughout the cake instead of sinking to the bottom.

Step 7: Bake

Pour the batter evenly into the prepared Bundt pan.

Bake for 40–45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.

Allow the cake to cool in the pan for about 15 minutes before carefully turning it onto a wire rack.

How to Make the Caramel Glaze

While the cake cools, prepare the caramel glaze.

Step 1

Melt the butter in a small saucepan over medium-low heat.

Add the brown sugar and heavy cream.

Stir constantly until the mixture is smooth.

Step 2

Bring the mixture to a gentle simmer and cook for approximately 2 minutes, stirring frequently.

Remove from the heat.

Step 3

Stir in the vanilla and salt.

Allow the caramel mixture to cool for about 5 minutes.

Gradually whisk in the powdered sugar until you have a thick but pourable glaze.

If the glaze becomes too thick, add a splash of heavy cream.

Glaze the Apple Cider Cake

Place the cooled cake on a serving plate or cake stand.

Slowly pour the warm caramel glaze over the top, allowing it to naturally drip down the sides of the Bundt cake.

For extra fall flavor, sprinkle the top with toasted pecans and a light dusting of cinnamon.

Let the glaze set for about 15 minutes before slicing.

What Are the Best Apples for Apple Cider Cake?

Choose apples that hold their shape during baking while providing plenty of flavor.

Some of the best varieties include:

Honeycrisp

Granny Smith

Pink Lady

Braeburn

Fuji

For an especially flavorful cake, use a combination of Granny Smith and Honeycrisp apples. You'll get tartness from the Granny Smith and natural sweetness from the Honeycrisp.

Why Reduce the Apple Cider?

This step makes a big difference.

Regular apple cider contains a lot of water. Simply adding more cider to cake batter can make the batter too wet without necessarily creating a strong apple flavor.

Reducing the cider evaporates some of the water and concentrates the apple flavor.

That's how you get an apple cider cake that actually tastes like apple cider.

Apple Cider Cake Variations

Apple Cider Donut Cake

After baking, skip the caramel glaze and brush the warm cake with melted butter. Coat it generously with cinnamon sugar for an apple cider donut-inspired Bundt cake.

Caramel Apple Cider Cake

Add an extra drizzle of salted caramel sauce over each slice just before serving.

Apple Pecan Cider Cake

Fold ¾ cup chopped toasted pecans into the cake batter along with the apples.

Apple Cider Cake With Cream Cheese Frosting

Skip the caramel glaze and top the cooled cake with a thick cream cheese frosting for a richer holiday dessert.

How to Store Apple Cider Cake

Store the cake tightly covered at room temperature for up to 2 days.

For longer storage, refrigerate it in an airtight container for up to 5 days.

Allow refrigerated slices to come to room temperature before serving, or warm individual pieces briefly in the microwave.

Can You Freeze Apple Cider Cake?

Yes. The cake itself freezes very well.

For the best results, freeze it before adding the caramel glaze.

Wrap the completely cooled cake tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months.

Thaw overnight, then prepare and pour the fresh caramel glaze over the cake before serving.

Frequently Asked Questions

Can I use apple juice instead of apple cider?

Yes, but apple cider provides a deeper, more concentrated apple flavor. If using apple juice, reducing it first becomes even more important.

Does apple cider cake taste like apples?

Yes. Reduced apple cider, fresh apples, cinnamon, and warm spices give the cake a noticeable apple flavor without making it overly sweet.

Can I make this without a Bundt pan?

Absolutely. Bake the cake in a greased 9x13-inch baking dish instead. Begin checking for doneness around 35 minutes.

Can I make apple cider cake ahead of time?

Yes. Bake the cake one day ahead and keep it tightly covered. Add the caramel glaze before serving for the freshest presentation.

What's the difference between apple cider cake and apple cake?

Apple cake typically gets most of its apple flavor from fresh apples. Apple cider cake incorporates apple cider directly into the batter, giving it a deeper fall flavor in addition to the fresh fruit.

Nutrition Information

Approximate nutrition per serving:

Calories: 460
Carbohydrates: 72g
Protein: 5g
Fat: 18g
Sugar: 48g
Fiber: 2g
Sodium: 260mg

Nutrition information is an estimate and will vary depending on ingredients and serving size.