Oh, the moment those crisp autumn leaves start to fall, you just *know* it’s time for some serious baking, right? This Apple Cider Cake with Cinnamon Maple Buttercream is basically my love letter to fall! It’s that perfect balance of cozy spices and sweet, tangy apple that just wraps you up like a warm blanket. I remember the first time I whipped this up, inspired by a trip to a local orchard – the air was already starting to smell like cinnamon and everything just clicked. Trust me, this cake is going to be your new go-to for all things cozy and delicious.
Why You’ll Love This Apple Cider Cake Cinnamon Maple Buttercream
Seriously, why wouldn’t you love it? This cake is an absolute winner for so many reasons:
- It’s **super easy to make**! Even if you’re not usually a baker, you can totally nail this one. The steps are straightforward, and the result is pure magic.
- The flavor is out of this world. Think moist, spiced cake with the warming notes of cinnamon, nutmeg, and cloves, all topped with a dreamy, rich cinnamon maple buttercream. Hello, fall in a bite!
- It’s a total crowd-pleaser. Bring this to any gathering, from a casual get-together to a holiday feast, and watch it disappear. Everyone always asks for the recipe!
- Perfect for any fall occasion. It’s ideal for Thanksgiving, Halloween parties, or just a cozy afternoon tea. It just tastes like home!
Ingredients for Your Perfect Apple Cider Cake Cinnamon Maple Buttercream
Okay, let’s get these goodies ready! For the most amazing Apple Cider Cake Cinnamon Maple Buttercream, you’ll need to gather a few things. Having them all out and ready to go makes the whole process smooth sailing. Here’s what you’ll need:
For the Spiced Apple Cider Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (don’t skimp on this!)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (that’s 2 sticks!) unsalted butter, nice and soft
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature is best
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened apple cider (the better the cider, the better the cake!)
- 1/2 cup buttermilk (this is key for that tender crumb!)
For the Dreamy Cinnamon Maple Buttercream:
- 1 cup (another 2 sticks!) unsalted butter, also softened
- 3 cups powdered sugar, sifted if you’re feeling fancy, but not totally necessary
- 1/4 cup real maple syrup (use the good stuff, it makes a difference!)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt (just a pinch to balance the sweetness)
- 2 tablespoons milk (you might need a tiny bit more or less!)
Crafting Your Apple Cider Cake: Step-by-Step Instructions
Alright, get ready to bake some pure autumn magic! This Apple Cider Cake is honestly pretty straightforward, but a little care goes a long way to making it absolutely perfect. We’re going to start by getting our oven all preheated and our pan prepped, because no one likes a cake stuck in the pan!
First things first: crank your oven up to 350°F (that’s 175°C). Then, grab your favorite 9×13 inch baking pan and give it a good grease and flour. This is your first line of defense against a cake sticking, so don’t be shy with it!
Now, in one of your medium-sized bowls, let’s get our dry ingredients together. We’re talking about the flour, baking soda—which gives it that lovely lift—salt for flavor balance, and our cozy spices: cinnamon, nutmeg, and cloves. Give them a good whisk, just enough to make sure everything is evenly distributed. No one wants a bite that’s just pure cinnamon, right?
Head over to your big mixing bowl now. This is where the creamy goodness happens. We’re going to cream together the softened butter and granulated sugar. You want to beat these until they’re really light and fluffy. This step is super important because it whips air into the batter, which is going to make your cake lighter! It takes a minute or two, so be patient. Then, crack in your eggs, one at a time, beating after each addition. Finally, stir in that lovely pure vanilla extract.
In a small bowl, let’s mix our liquids. Whisk together the apple cider and the buttermilk. Buttermilk adds a wonderful tenderness, and the apple cider is, well, the star flavor! Make sure your apple cider is unsweetened for the best flavor control. You can add some chopped apples right into the batter here too if you want even more apple goodness!
Here comes the part where we combine everything. We’re going to add the dry ingredients and the apple cider mixture to the butter mixture, but we do it in stages. Alternate adding them, starting and ending with the dry ingredients. So, add about a third of the dry stuff, mix a bit, then half of the liquid, mix, another third of the dry, mix, the rest of the liquid, mix, and finally the last bit of dry. Mix until *just* combined. Seriously, I can’t stress this enough: don’t overmix! Overmixing develops the gluten in the flour, and that can make your cake tough. A few streaks of flour are okay; they’ll disappear as you finish. Just gently fold it in. Pour this glorious batter into your prepared pan and spread it out evenly.
Time for the oven! Bake this beauty for about 30 to 35 minutes. You’ll know it’s done when a wooden skewer or a toothpick inserted right into the center comes out clean. No wet batter clinging to it! Let the cake cool in the pan for about 10 minutes before you flip it out onto a wire rack to cool completely. You want it totally cool before we even *think* about frosting it, trust me on this!
Whipping Up the Cinnamon Maple Buttercream Frosting
Now for my absolute favorite part – the frosting! This Cinnamon Maple Buttercream isn’t just any frosting; it’s smooth, rich, and has that perfect *oomph* of maple and cinnamon. It’s what truly takes this Apple Cider Cake over the top. Let’s get this made while the cake cools so it’s ready when that cake is completely chilled.
In a nice big bowl, start by beating your softened butter until it’s super creamy. You really want it soft but not melted, so it whips up nicely. Then, we’ll gradually add in the powdered sugar – start slow so you don’t get a sugar cloud in your face! Mix in the cinnamon and that tiny pinch of salt. Next, pour in that lovely maple syrup and the milk. Beat it all together until it’s perfectly smooth and spreadable. If it feels a little too thick, just add another splash of milk, a tablespoon at a time, until it’s just right. If it’s too thin, add a bit more powdered sugar. You’re looking for that perfect, dreamy consistency that just begs to be slathered all over. You can find more tips on making amazing buttercream here!
Tips for the Best Apple Cider Cake Cinnamon Maple Buttercream
Alright, let’s talk about making this Apple Cider Cake Cinnamon Maple Buttercream absolutely spectacular! A few little tricks can make all the difference, turning a great cake into an unforgettable one. It’s all about the details, really.
First off, **ingredient temperature** is your best friend here. Make sure your butter for both the cake and the frosting is truly softened – you know, the kind that gives slightly when you press it, but isn’t melty. For the cake, using room temperature eggs and buttermilk really helps everything come together beautifully without a fuss. It makes for a much smoother batter!
When you’re mixing the batter, remember my rule: **don’t overmix** once you add the flour. Just mix until everything is *barely* combined. A few little streaks of flour are totally fine; they’ll vanish during baking without turning your cake tough. Also, using real, unsweetened apple cider is a game-changer – it gives a much cleaner, more intense apple flavor than sweetened versions. And for the frosting, make sure your maple syrup is good quality; it really shines through!
Variations and Serving Suggestions
You know, one of the funnest things about this Apple Cider Cake with Cinnamon Maple Buttercream is how easy it is to make it your own! If you love a little crunch, try folding in about half a cup of chopped pecans or walnuts into the batter. They add such a lovely texture. And how about a little streusel topping? Just mix some flour, brown sugar, cinnamon, and melted butter, sprinkle it over the batter before baking – a little bakery magic right in your own kitchen!
When it comes to serving, this cake is a star all on its own, of course. But if you want to take it up a notch, a tiny sprinkle of extra cinnamon over the buttercream looks so pretty. It’s also wonderful with a scoop of good quality vanilla bean ice cream, or even a dollop of lightly sweetened whipped cream. For beverages, a warm mug of actual apple cider or a nice hot coffee is pure perfection. You could even check out this lovely applesauce cake for another cozy inspiration!
Frequently Asked Questions About Apple Cider Cake
Got questions about my famous Apple Cider Cake with Cinnamon Maple Buttercream? I’ve got answers! Baking should be fun, not fussy, so let’s clear up anything you might be wondering about.
Can I use store-bought apple cider?
Absolutely! Most of the time, I use store-bought unsweetened apple cider – it’s super convenient and works beautifully. Just make sure it’s unsweetened so you have control over the sweetness. If you happen to have some homemade, even better! Just strain out any pulp so it doesn’t mess with your batter.
How long does this cake last?
This cake is surprisingly good for a few days. If it’s covered tightly at room temperature, it should stay nice and moist for about 2-3 days. If you’ve got a very warm kitchen or want it to last a bit longer, popping it in the fridge is a good idea, but let it come back to room temp before serving so that buttercream is nice and soft!
Can I make cupcakes instead of a cake?
Oh yes, you totally can! This batter makes fantastic cupcakes. Just fill your cupcake liners about two-thirds full and bake them at the same temperature, but they’ll probably only need about 18-22 minutes. Keep an eye on them! Frost them once they’re completely cooled, of course.
Can I use a different kind of ‘maple’ syrup?
For the best flavor in the buttercream, I really recommend using pure maple syrup, not the imitation stuff. The real deal has such a complex, delicious flavor that truly complements the cinnamon and apple. If you *only* have imitation, it will work for sweetness, but the flavor won’t be quite the same. You could also try using some extra apple cider reduced down for a more intense apple flavor!
Nutritional Information (Estimated)
Now, I’m not a nutritionist or anything, but I’ve put together an estimate of the nutritional info for one slice of this glorious Apple Cider Cake with Cinnamon Maple Buttercream. Remember, this is just a guideline, and the exact numbers can change a bit depending on the specific brands of ingredients you use and how you measure them. For instance, the sweetness of your maple syrup or the fat content of your butter can make a small difference. But generally, you’re looking at something around these figures, which is pretty great for such a decadent treat! Learn more about sugar content in fruits here.
- Serving Size: 1 slice
- Calories: 450
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Sugar: 60g
- Cholesterol: 75mg
- Sodium: 200mg
Apple Cider Cake with Cinnamon Maple Buttercream
- Total Time: 55 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist apple cider cake topped with a rich cinnamon maple buttercream frosting.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple cider
- 1/2 cup buttermilk
- For the Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the apple cider and buttermilk.
- Alternately add the dry ingredients and the apple cider mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the buttercream. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, cinnamon, and salt, mixing until combined.
- Add the maple syrup and milk, beating until the frosting is smooth and spreadable.
- Once the cake is completely cool, spread the cinnamon maple buttercream evenly over the top.
Notes
- Ensure your apple cider is unsweetened for the best flavor.
- You can add chopped apples to the batter for extra texture.
- Adjust the amount of milk in the buttercream to reach your desired consistency.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 60g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: apple cider cake, cinnamon maple buttercream, fall dessert, spiced cake, homemade cake