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Savor a cozy fall evening with this homemade apple cider cake. With fresh apple cider and spicy cinnamon, this cake is full of warm seasonal flavors. Drizzle it with a sweet cider glaze for an easy dessert that’s sure to impress.
When you think of cast iron skillets, you probably don’t think of dessert. Until now!
We use cast iron for everything in my kitchen, including dessert. I’ve made a deep dish chocolate chip cookie, white chocolate skillet blondie, and kiwi strawberry fruit pizza, all in my trusty cast iron skillet.
I wanted to make a cast iron skillet cake for the fall, and this apple cider cinnamon cake did not disappoint.
It’s very moist, delicately sweet, and perfectly dense. Drizzled with a warm apple cider glaze, this cake highlights the rich, comforting spices of fall in every bite.
I’ve made this cake several times and given it to friends and family; they all agree it’s a fall treat worth sharing!
Table of Contents
Why You’ll Love It
- Easy recipe: This is an ideal recipe to keep on hand for those nights you need a quick dessert! It is easy to whip up for last-minute guests, autumn get-togethers, or just a cozy night in.
- Fall flavors: This cake packs in the fall flavors and makes a special seasonal treat. With plenty of apple cider and cinnamon, it’s a nice deviation from the traditional pumpkin recipes.
- Whole grain friendly: I’ve made this cake several times with whole grain flour, and it turns out beautifully without any measurement changes! If you love fresh-milled flour as much as we do, give it a try.
Key Ingredients
- Flour: You can use all-purpose or freshly milled whole grain flour. I tried both, and they are both delicious.
- Baking powder: Gives this cake a nice rise while keeping it moist and dense.
- Cinnamon: I like to keep the spices simple in this cake so the apple cider flavor can shine. If you want, you can also add nutmeg, allspice, or ginger.
- Butter: Stirring melted butter into the batter gives this cake an ultra-moist texture and a rich, buttery flavor.
- Apple cider: I like to use fresh cider from our local orchard whenever I can, but store-bought works just fine too.
- Milk: I recommend whole milk for the richest cake and creamiest glaze.
- Coconut oil: For an allergy-friendly alternative, feel free to use melted ghee or avocado oil.
- Vanilla: Real vanilla extract makes all the difference.
How to Make Apple Cider Cake
Step 1. Preheat your oven to 350°F. Grease a 12″ cast iron skillet with butter or oil.
Step 2. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
Step 3. In the bowl of a stand mixer fitted with a whisk or paddle attachment (or using a hand mixer), beat the eggs on high for 30 seconds.
Step 4. With the mixer still running, slowly pour in the sugar. Continue beating for 3–5 minutes, until the mixture is pale, thick, and tripled in volume.
Step 5. While the eggs are mixing, cube the butter and place it in a medium saucepan with the apple cider, melted coconut oil, and milk. Warm over low heat until the butter is melted, then remove from the heat and stir in the vanilla.
Step 6. Turn the mixer to low and slowly add the flour mixture, mixing just until combined. Be careful not to overmix.
Step 7. Pour in the warm butter mixture and gently mix until the batter is smooth and well combined.
Step 8. Transfer the batter into the prepared skillet, smoothing out the top. Pop any air bubbles with a spoon or toothpick.
Step 9. Bake for 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Step 10. While the cake bakes, prepare the glaze. In a small bowl, whisk together the powdered sugar, cinnamon, milk, and apple cider until smooth.
Step 11. Once the cake has cooled slightly, drizzle the glaze over the top and serve warm.
Helpful Tips
- I often add diced apples to this cake, and it seriously tastes like an apple fritter. Just peel and dice up one apple and add it to the batter as the last step.
- You can use all purpose flour and whole grain flour interchangeably in this recipe — no measurement substitutions needed.
- For an extra decadent dessert, serve this cake with some vanilla ice cream.
- Don’t overbake the cake! You don’t want any raw or sticky batter on the toothpick, but finding a few crumbs is normal.
- This recipe also fits perfectly in a 9×13 baking dish or 2 round cake pans.
Recipe FAQs
Yes, this cake freezes very well! I do recommend holding off on the glaze until you’re ready to serve the cake.
Once the cake is cool, stash it in a freezer bag and keep it in the freezer for up to 6 months. Thaw the cake at room temperature, then reheat in the oven for a few minutes before glazing and serving.
I recommend sticking with apple cider. Apple juice has a very different flavor and it’s more watery than cider. Apple cider makes for a lovely fall cake, and though it can be harder to find than juice, it’s well worth it!
I like to serve cast iron cake right out of the skillet, like you would a pie. I find it easier, and I rather like the look of the skillet. If you prefer to serve it on a cake platter, you can carefully turn the cake out onto a plate before drizzling the glaze. Be sure to grease the skillet very well!
More Fall Desserts
- Easy Fall Spiced Baked Persimmons
- Dutch Oven Apple Crisp
- Best Pumpkin Bread Recipe
- Iced Ginger Cookies
- Apple and Strawberry Crumble
If you tried this Apple Cider Cake or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Apple Cider Cake
Equipment
Ingredients
Ingredients
- 2 cups all purpose flour
- 2 1/2 tsp of baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 4 eggs
- 1 1/2 cups sugar
- 1/2 cup butter
- 1/2 cup apple cider
- 3 tsp coconut oil melted
- 1/2 cup milk
- 3 tsp vanilla
Apple Cider Glaze (optional but delicious!)
- 1 cup powdered sugar
- 1 tsp cinnamon
- 2 tbsp milk
- 1 tbsp apple cider
Instructions
- Preheat your oven to 350°F. Grease a 12" cast iron skillet with butter or oil.
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with a whisk or paddle attachment (or using a hand mixer), beat the eggs on high for 30 seconds. With the mixer still running, slowly pour in the sugar. Continue beating for 3–5 minutes, until the mixture is pale, thick, and tripled in volume.
- While the eggs are mixing, cube the butter and place it in a medium saucepan with the apple cider, melted coconut oil, and milk. Warm over low heat until the butter is melted, then remove from the heat and stir in the vanilla.
- Turn the mixer to low and slowly add the flour mixture, mixing just until combined. Be careful not to overmix.
- Pour in the warm butter mixture and gently mix until the batter is smooth and well combined.
- Transfer the batter into the prepared skillet, smoothing out the top. Pop any air bubbles with a spoon or toothpick.
- Bake for 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the glaze. In a small bowl, whisk together the powdered sugar, cinnamon, milk, and apple cider until smooth.
- Once the cake has cooled slightly, drizzle the glaze over the top and serve warm.
Video
Notes
- I often add diced apples to this cake, and it seriously tastes like an apple fritter. Just peel and dice up one apple and add it to the batter as the last step.
- You can use all purpose flour and whole grain flour interchangeably in this recipe – no measurement substitutions needed.
- For an extra decadent dessert, serve this cake with some vanilla ice cream.
- Don’t overbake the cake! You don’t want any raw or sticky batter on the toothpick, but finding a few crumbs is normal.
- This recipe also fits perfectly in a 9×13 baking dish or 2 round cake pans.
This looks amazing!
Thank you! I really appreciate it! It’s such a simple but tasty recipe. I think you’ll enjoy it!