Apple Cider Spice Cake
If you’re into warm fall and winter flavors, but are ready to kick pumpkin to the curb for the season, apple cider spice cake is for you.
And sure, it’s cake. But your houseguests will love it for breakfast. Especially after a night of drinking hot apple pie cocktails.
Ingredients for Apple Cider Spice Cake
For apple cider spice cake, you’re blending a box of spice cake mix with instant vanilla pudding, eggs, vegetable oil, additional spices, and apple cider.
It’s important to note that some spice cake mix boxes are only 13.25 ounces, two ounces short of what you need. I buy three boxes at a time so that I can measure out 3 cups when I want to make the cake.
Cake
- 15.25 ounce spice cake mix (3 cups), such as Betty Crocker Delights
- 2 (3.4 ounces each) instant vanilla pudding mix
- 1 cup apple cider (my all-time favorite is Trader Joe’s Honeycrisp Cider)
- 4 large eggs
- 3/4 cup vegetable oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
Icing
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, softened to room temperature
- 4-5 tablespoons apple cider (warm)
More Coffee Cake
I’m a big fan of coffee cakes, whether in a Bundt pan, 9×13 cake pan, or even mini Bundts. If you don’t want to make icing, sprinkle it with powdered sugar.
These are a few of my go-to recipes.
Pumpkin Butterscotch Coffee Cake
Gram’s Graham Streusel Coffee Cake
Can I Freeze Apple Cider Spice Cake?
You can freeze all of these coffee cakes with the icing on it, which is nice when you bake a cake but only want a few slices. Wrap the remaining slices in plastic wrap and place in freezer safe bags or containers for up to three months.
However, if you are making the cake and plan to freeze the entire thing to enjoy at a later date, I suggest putting the icing on it once it’s thawed.
Sweet wishes,
Apple Cider Spice Cake
Ingredients
Cake
- 3 cups spice cake mix
- 6.8 oz instant vanilla pudding mix, 2 boxes (3.4 ounces each)
- 1 cup apple cider
- 4 large eggs
- ¾ cup vegetable oil
- ½ tsp ground cinnamon
- ¼ tsp allspice
- ¼ tsp ground cloves
Icing
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, softened to room temperature
- 4-5 tablespoons apple cider, warm
- sprinkle of ground cinnamon on top, optional
Instructions
Cake
- Heat oven to 350°F. Grease Bundt pan (spray and sprinkle in some flour) or a 9×13 cake pan.
- In a large bowl, combine the cake mix, pudding mixes, water, apple cider, eggs, vegetable oil, cinnamon, allspice and cloves. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
- Pour into greased pan. For 9×13 pan or Bundt pan, bake at 350° for 60-70 minutes or until cake tester comes out clean. Let cake rest in pan for 10 minutes. Invert onto cooling rack and remove from Bundt pan. Cool completely.
Icing
- Combine powdered sugar, butter, and apple cider in a small mixing bowl. Beat on low speed until combined. Add more cider to reach desired consistency. Drizzle over cake. Lightly sprinkle with ground cinnamon if desired.
Notes
Nutrition
All text and images © Staci Mergenthal • Random Sweets
