Easy Apple Cider Spice Cake Recipes

SPICED CIDER APPLE CAKE WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 350°F. Prepare three 8 inch cake pans with parchment paper on the bottom and prepare the sides with a non stick baking spray.
• Add the butter, both sugars, oil, and vanilla extract to a large mixer bowl on medium high speed and mix together about 4-5 minutes until light, fluffy and well combined.
• Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• While cake continues to mix, add flour, baking powder, salt, cinnamon and allspice to a bowl and whisk together to combine.
• Slow mixer down to lowest speed and slowly add dry ingredients to batter.
• Next pour in apple cider and milk and mix on low speed until silky batter is just combined.
• Once ready, carefully divide batter into three cake pans making sure they are even. Bake for 22-25 minutes or until a toothpick inserted into the centers comes out clean.
• Allow to cool for 10 minutes then flip to remove from pan onto cooling racks. Allow cake layers to come to room temperature.
• In a medium sized light colored pan, melt butter over medium heat and occasionally stir.
• Allow butter to brown until tiny brown specks appear and a nutty aroma develops (this is after about 6 or 7 minutes following a foaming period). Once butter has browned, remove from heat, and immediately pour into a heat-proof bowl. Refrigerate until solid.
• Once butter is solid, add butter and cream cheese to bowl of your mixer and mix on medium speed until combined.
• Next turn the mixer down to low and slowly add confectioner's sugar and salt in small portions until all is added then turn the speed to medium high to combine.
• Lastly add heavy cream, vanilla extract and maple extract and mix until nice and fluffy.
• Frost completely cooled cake layers and serve.

FRESH APPLE SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
• Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
• Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

APPLE CIDER DOUGHNUT CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.
• Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.
• Store loosely covered at room temperature.

APPLE CIDER CAKE RECIPE

Steps:

• In a small saucepan, bring the apple cider to a boil and reduce the heat to low. Let it simmer until it reduces down to half the volume. Place in the fridge to cool while the oven preheats.
• Preheat oven to 350F. Grease a bundt pan and set it aside.
• In a large mixing bowl, mix the spice cake mix, apple cider reduction, eggs, and vegetable oil together using an electric mixer on medium speed until combined. Pour the batter into the prepared bundt pan.
• Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

EASY APPLE AND SPICE CAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 9-inch rounds.
• Place each cake on serving plate. Spread 1 can pie filling on each cake to within 1/2 inch of edge. Frost sides of cakes with frosting. Spoon remaining frosting into decorating bag. Pipe frosting around top edge of each cake. Store tightly covered in refrigerator.

EASY APPLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat dry cake mix, pie filling and eggs with electric mixer on low speed 2 minutes. Batter will be thick. Spread half of the batter in pan. Mix sugar and cinnamon; sprinkle half of the mixture over batter in pan. Spread remaining batter in pan; sprinkle with remaining sugar-cinnamon mixture.
• Bake 32 to 40 minutes or until toothpick inserted in center comes out clean; cool completely. Serve with whipped topping. Store loosely covered.

GLAZED APPLE CIDER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Combine cake mix, 1 cup apple cider, eggs, butter, and vanilla pudding mix in a large bowl; mix until smooth. Pour batter into the tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
• Stir confectioners' sugar and 3/4 cup apple cider together in a small bowl to make the glaze.
• Pour glaze over the cake and let soak into the cake and down the sides of the pan, about 30 minutes. Invert onto a plate and cool completely, about 30 minutes.