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- 1/2 cup unsalted butter, softened, plus additional
- unsalted butter, for greasing
- 1 1/2 cups all-purpose flour, plus additional
- all-purpose flour, for dusting
- 2 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2/3 cup apple cider (not filtered)
- 2 teaspoons fresh lemon juice
- 1 cup packed light brown sugar
- 3 large eggs, at room temperature for 30 minutes
- 1Make cake: Put oven rack in middle position and preheat oven to 350°F Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
- 2Whisk together flour (1 1/2 cups), baking powder, cinnamon, salt, nutmeg, cloves, and allspice in a medium bowl.
- 3Combine apple cider and lemon juice in a small measuring cup.
- 4Beat butter in a large bowl with an electric mixer at medium-high speed until light and fluffy, then add brown sugar and beat until combined. Add eggs 1 at a time, beating well after each addition (mixture will look curdled).
- 5Reduce speed to low and add flour mixture and cider mixture alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.
- 6Divide batter between cake pans (batter will form a thin layer) and rap pans on work surface once to release any large air bubbles.
- 7Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 30 minutes.
- 8Cool cake layers in pans on racks 5 minutes, then run a thin knife around edge of each layer and invert layers onto racks. Cool completely, at least 1 hour.
- 9Make buttercream while cakes cool: Whisk together sugar, cornstarch, and salt in a 2-quart heavy saucepan.
- 10Whisk in cider, then bring to a boil over moderate heat, whisking constantly, and boil, whisking constantly, 1 minute (mixture will be very thick).
- 11Transfer to a metal bowl and set in a larger bowl of ice and cold water, then stir occasionally until cool, about 30 minutes.
- 12Beat butter in a large bowl with cleaned beaters at medium-high speed until light and fluffy, then add one third of cider mixture and beat until incorporated.
- 13Add remaining cider mixture and continue beating until smooth.
- 14When cakes are cool, arrange 1 layer flat side up on a flat serving plate or cake stand and spread top with 3/4 cup buttercream. Top with remaining cake layer flat side up.
- 15Frost top and side of cake with remaining buttercream. Chill 2 hours before serving (to firm up buttercream).
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Nutritional Facts for Cider Spice Cake
Serving Size: 1 (162 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 658.7
- Calories from Fat 381
- Total Fat 42.4 g
- Saturated Fat 26.1 g
- Cholesterol 186.0 mg
- Sodium 315.9 mg
- Total Carbohydrate 66.9 g
- Dietary Fiber 0.8 g
- Sugars 45.4 g
- Protein 5.2 g