Description
A spiced apple cider sheet cake topped with apple cider caramel and a tangy brown-sugar cream cheese frosting—made for fall potlucks and easy crowd serving.
Ingredients
- Apple cider caramel: 2 cups (480 ml) apple cider (unfiltered if available)
- Cake: 2 1/4 cups (270 g) all-purpose flour
- Cake: 1 1/2 tsp ground cinnamon
- Cake: 3/4 tsp ground ginger
- Cake: 1/4 tsp ground nutmeg
- Cake: 1 tbsp baking powder
- Cake: 1/2 tsp fine salt
- Cake: 1 cup (200 g) packed light brown sugar
- Cake: 1 cup (227 g) unsalted butter, melted (cooled slightly)
- Cake: 2 large eggs, room temperature
- Cake: 1 tsp vanilla extract
- Cake: 3/4 cup (180 ml) apple cider (use the remainder; if needed, top up with more cider)
- Cake: 1/2 cup (120 g) sour cream (or plain Greek yogurt)
- Frosting: 16 oz (454 g) cream cheese, softened
- Frosting: 1/2 cup (100 g) packed light brown sugar
- Frosting: 1/2 cup (113 g) unsalted butter, softened
- Frosting: 3 1/2 cups (420 g) powdered sugar
- Frosting: 1 tsp vanilla extract
- Topping: flaky salt (such as Maldon), for finishing
- Topping: 1/3 to 1/2 cup (80 to 120 g) apple cider caramel, warmed to drizzle
Instructions
- Make apple cider caramel: In a medium saucepan over medium heat, bring the 2 cups (480 ml) apple cider to a steady simmer. Cook, stirring occasionally, until reduced to about 1/3 cup (80 ml) and thickened to a glossy amber syrup (about 25–35 minutes). Turn off heat. Let cool slightly; it will thicken as it cools.
- Prep: Heat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan and line with parchment (leave overhang for lifting) if you like easy removal.
- Mix dry ingredients: Whisk flour, cinnamon, ginger, nutmeg, baking powder, and salt in a large bowl.
- Mix wet ingredients: In a separate bowl, whisk brown sugar, melted butter, eggs, and vanilla until smooth. Whisk in 3/4 cup (180 ml) apple cider and the sour cream until combined.
- Combine: Pour wet into dry and stir just until no dry pockets remain. Don’t overmix.
- Bake: Spread batter into the prepared pan. Bake 22–28 minutes, or until the center springs back and a toothpick near the center comes out with moist crumbs.
- Cool completely: Let cake cool in the pan for 15 minutes, then lift out (using parchment) and cool fully on a rack.
- Make frosting: Beat cream cheese, brown sugar, and butter until smooth and creamy (about 2–3 minutes). Beat in powdered sugar, one cup at a time, then add vanilla. Scrape bowl and beat briefly again until spreadable.
- Frost: Spread frosting evenly over the cooled cake.
- Drizzle + finish: Warm the reserved cider caramel slightly (microwave in 10–15 second bursts or over low heat) until drizzleable. Drizzle over the frosting. Sprinkle with flaky salt.
- Serve: Slice with a sharp knife. For clean slices, wipe the blade between cuts.
Notes
- Caramel temperature check (optional): If you use a thermometer, aim for roughly 220–230°F (104–110°C) for thick syrup consistency.
- Don’t rush cooling: Frosting will slide if the cake is even slightly warm.
- Make-ahead: Bake day before; frost and drizzle the next day for the prettiest glossy top.