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Best Homemade Apple Cider Cake with Brown Butter Glaze

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A moist, tender apple cider cake with a nutty brown butter glaze that captures the essence of fall. This recipe, perfected after seventeen tries, delivers a concentrated apple flavor and a texture that’s light yet substantial.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) apple cider, reduced to 1/2 cup (120ml)
  • 1/2 cup (1 stick or 113g) unsalted butter (for glaze)
  • 2 cups (240g) powdered sugar, sifted
  • 3–4 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract (for glaze)
  • Pinch of salt

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until reduced to 1/2 cup (about 12-15 minutes). Set aside to cool.
  2. Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with baking spray or butter and flour.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and granulated sugar on medium speed until light and fluffy (about 3-4 minutes). Scrape down sides as needed.
  5. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
  6. With mixer on low speed, add dry ingredients in three additions, alternating with reduced apple cider, starting and ending with dry ingredients. Mix just until combined; do not overmix.
  7. Pour batter into prepared Bundt pan and spread evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let cake cool in pan for 10-12 minutes. Invert onto a cooling rack and let cool for another 10 minutes.
  9. While cake is still warm, prepare brown butter glaze: In a light-colored saucepan, melt 1/2 cup butter over medium heat, stirring constantly. Cook until butter turns golden-amber and smells nutty, with brown specks forming. Remove from heat immediately.
  10. Whisk in sifted powdered sugar, 3-4 tablespoons milk or heavy cream, 1 teaspoon vanilla extract, and a pinch of salt until smooth. Adjust consistency with more milk if needed.
  11. Using a pastry brush, apply glaze to warm cake, letting each layer soak in before adding the next. Let cake cool completely before serving.

Notes

Don’t skip reducing the apple cider—it concentrates flavor and prevents sogginess. Room temperature ingredients are crucial for proper creaming. Glaze the cake while still warm for best absorption. The cake can be made a day ahead and actually tastes better the next day. For a dairy-free version, use vegan butter and oat milk. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: apple cider cake, brown butter glaze, fall dessert, bundt cake, apple cake, homemade cake

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