1. Can I make Apple Cider Layer Cake ahead of time?

Yes, you can bake the cake layers ahead of time. Simply let them cool completely, wrap them in plastic wrap, and store them at room temperature for up to two days. You can assemble and frost the cake the day you plan to serve it. If you're short on time, consider making the apple filling and buttercream the day before as well.

2. Can I use a different type of apple for the filling?

Yes, you can substitute the Granny Smith and Gala apples with other varieties like Honeycrisp, Fuji, or Golden Delicious. However, be aware that different apples have varying textures when cooked, so experiment to find the combination that best suits your taste.

3. Is it necessary to use Calvados in the soaking liquid?

No, Calvados is optional. If you prefer to keep the cake alcohol-free, simply omit it and use extra apple cider concentrate in the soaking liquid. The cake will still have a wonderful apple flavor without the brandy.

4. Can I make the frosting without apple cider concentrate?

Yes, if you don't have apple cider concentrate, you can substitute it with regular apple cider or even apple juice. However, apple cider concentrate provides a more intense apple flavor, so it may affect the richness and depth of the frosting.

Apple Cider Layer Cake – Easy Fall Recipe

Name: Apple Cider Layer Cake
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 4 cups cake flour (480 g); 2 teaspoons kosher salt; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 1 cup apple cider; ½ cup whole milk; ½ cup grapeseed oil or other neutral flavored oil; 1 cup unsalted butter, softened (room temperature); 2 cups granulated sugar (400 g); 2 teaspoons pure vanilla extract; 3 large egg yolks; 3 large eggs; 1 tablespoon unsalted butter (for apple filling); 285 grams peeled, chopped apples (2 medium apples); 1 tablespoon fresh squeezed lemon juice; 6 tablespoons light brown sugar (packed); ½ teaspoon kosher salt; ¼ teaspoon ground cinnamon; ¼ cup apple cider (for apple filling); 2 teaspoons arrowroot powder; 1 ½ cups unsalted butter (340 g, for buttercream); 5 cups powdered sugar (568 g); 2-4 tablespoons apple cider concentrate (for buttercream); 1 teaspoon pure vanilla extract (for buttercream); ½ teaspoon kosher salt (for buttercream); 3 tablespoons apple cider concentrate (for soaking liquid); 1 tablespoon Calvados (optional, for soaking liquid)

Description

Apple Cider Layer Cake combines the sweetness of apples with the richness of a tender, spiced cake, topped with creamy apple cider buttercream and a luscious apple filling. It is the perfect fall dessert to celebrate the season and impress guests at any gathering.

Ingredients

Scale

4 cups cake flour (480 g)
2 teaspoons kosher salt
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 cup apple cider
½ cup whole milk
½ cup grapeseed oil or other neutral flavored oil
1 cup unsalted butter, softened (room temperature)
2 cups granulated sugar (400 g)
2 teaspoons pure vanilla extract
3 large egg yolks
3 large eggs
1 tablespoon unsalted butter (for apple filling)
285 grams peeled, chopped apples (2 medium apples)
1 tablespoon fresh squeezed lemon juice
6 tablespoons light brown sugar (packed)
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ cup apple cider (for apple filling)
2 teaspoons arrowroot powder
1 ½ cups unsalted butter (340 g, for buttercream)
5 cups powdered sugar (568 g)
2-4 tablespoons apple cider concentrate (for buttercream)
1 teaspoon pure vanilla extract (for buttercream)
½ teaspoon kosher salt (for buttercream)
3 tablespoons apple cider concentrate (for soaking liquid)
1 tablespoon Calvados (optional, for soaking liquid)

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Instructions

Preheat oven to 350°F (175°C). Butter three 8-inch round cake pans and line with parchment paper.
In a medium bowl, whisk together cake flour, salt, baking powder, and baking soda. Set aside.
In a measuring jug, combine apple cider, milk, and oil. Set aside.
In a stand mixer, cream together butter and sugar until smooth. Add vanilla and beat until fluffy.
Add egg yolks and eggs one at a time, mixing well after each addition.
Alternate adding the dry ingredients and wet ingredients to the mixer. Begin and end with the dry ingredients.
Divide the batter evenly among the prepared pans and level with a spatula. Bake for 35-40 minutes until a toothpick inserted comes out clean.
Let cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
For the apple filling, melt butter in a saucepan. Add apples, lemon juice, brown sugar, salt, and cinnamon, cooking for 5-7 minutes until softened. Stir in arrowroot powder and apple cider, then remove from heat and let cool.
For the buttercream, beat softened butter until smooth. Gradually add powdered sugar, apple cider concentrate, vanilla, and salt, mixing until fluffy.
For the soaking liquid, combine apple cider concentrate and Calvados. Set aside.
To assemble, level the cake layers. Place one layer on a cake stand, drizzle with soaking liquid, spread with buttercream, and pipe a border around the edge. Fill with half of the apple filling. Repeat with the second layer.
Place the final cake layer on top, crumb-coat with a thin layer of buttercream, and chill for 15-30 minutes to set. Frost with remaining buttercream.
Decorate with a piped border or desired decorations and refrigerate until ready to serve.

Notes

If you don’t have Calvados, you can omit it from the soaking liquid for a non-alcoholic version.
For a more intense apple flavor, consider using apple cider concentrate in the buttercream.
Store the assembled cake in the fridge for up to two days before serving. After slicing, keep the cake in an airtight container to prevent it from drying out.

Prep Time: 35 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 997 kcal
Sugar: 94 g
Sodium: 760 mg
Fat: 52 g
Saturated Fat: 27 g
Unsaturated Fat: 22 g
Trans Fat: 2 g
Carbohydrates: 128 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 198 mg