Description

A moist, spiced sheet cake made with reduced fresh apple cider and topped with a creamy cinnamon brown sugar frosting. This beginner-friendly dessert is perfect for autumn and requires minimal cleanup.

Ingredients

Scale

2 cups fresh apple cider
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened (for frosting)
2 cups powdered sugar
2–3 tablespoons heavy cream
1/2 cup packed brown sugar (for frosting)
1 teaspoon ground cinnamon (for frosting)
1/4 teaspoon salt (for frosting)

Instructions

Pour 2 cups of apple cider into a saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 15-20 minutes until reduced to about 1/2 cup syrup. Let cool completely.
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper if desired.
In a large mixing bowl, cream together 1/2 cup softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
Add eggs one at a time, beating well after each addition. Stir in vanilla extract and the cooled reduced apple cider.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
While cake cools, beat 1/2 cup softened butter until creamy. Add brown sugar, cinnamon, and salt; beat until combined.
Gradually add powdered sugar and heavy cream, alternating, until spreadable consistency is reached.
Spread frosting over cooled cake. Sprinkle with extra cinnamon or chopped nuts if desired. Cut into squares and serve.

Notes

Ensure the apple cider is reduced properly to concentrate flavor and prevent a soggy cake. Use room temperature ingredients for best emulsification. Do not overmix the batter to avoid a tough texture. The cake stays moist for days and can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 38
Sodium: 250
Fat: 16
Saturated Fat: 10
Carbohydrates: 55
Fiber: 1
Protein: 4

Keywords: apple cider cake, fall dessert, sheet cake, cinnamon frosting, easy baking, autumn recipes, apple cider syrup