Apple Cider Sheet Cake
October 2, 2026
A soft apple cider cake topped with cinnamon cream cheese frosting and a cinnamon sugar finish!
I have a hard time passing up a limited-edition baking product, especially when it’s a fall flavor, so I flipped over the new apple cider cake mix. This Apple Cider Sheet Cake uses that mix as the starting point, then adds sour cream, whole milk, vanilla, and cinnamon, plus an apple cider soak and cinnamon cream cheese frosting. What I really like about this cake is that it’s not overly sweet. The apple cider and cinnamon come through, the cream cheese adds a little tang, and the cinnamon sugar on top gives it just enough of that classic fall flavor.
Flavor Profile
The cake has a warm apple flavor with cinnamon throughout, but it’s not overly sweet. The apple cider soak adds a more concentrated cider flavor while keeping the cake moist. The cream cheese frosting brings a little richness and tang, and the light cinnamon sugar topping adds just enough sweetness to finish everything off.
Why You’ll Love This Recipe
- It starts with a limited-edition apple cider cake mix making it a semi-homemade treat
- Sour cream and whole milk give the cake a moist, soft texture.
- The apple cider soak adds even more apple flavor without making the cake overly sweet.
- Cinnamon cream cheese frosting adds a creamy, slightly tangy layer that balances the cake.
- A light cinnamon sugar topping finishes it with a little extra fall flavor.
- Everything bakes in a 13 x 9-inch pan, so there’s no stacking or decorating layers.
The Twist
The apple cider soak is the twist. Instead of relying only on the cake mix for apple flavor, reduced apple cider is brushed over the warm cake so that cider flavor gets right into the cake itself.
Ingredient Highlights
- Apple cider cake mix: This gives the cake its apple cider base while keeping the recipe convenient. I used Betty Crocker Apple Cider Delights Cake Mix.
- Sour cream: Adds richness and moisture while helping give the cake a softer, more substantial crumb.
- Whole milk: Replaces the water normally used with the cake mix for a richer flavor.
- Apple cider: Reducing the cider with brown sugar and cinnamon concentrates the apple flavor before it gets brushed onto the cake.
- Cream cheese: Adds a little tang to the frosting, which helps balance the sweetness of the cake and cinnamon sugar.
- Cinnamon: It shows up throughout the cake, cider soak, frosting, and topping to tie all of the flavors together.
Apple Cider Sheet Cake
Ingredients
Apple cider cake
- 1 (13.25-ounce) box Betty Crocker Apple Cider Delights Cake Mix
- 3 large eggs
- 3/4 cup whole milk
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Apple cider soak
- 1/3 cup apple cider
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
Cinnamon cream cheese frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Cinnamon sugar topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Grease a 13 x 9-inch baking pan.
- Add the cake mix, eggs, whole milk, sour cream, vegetable oil, vanilla, and cinnamon to a large mixing bowl.
- Mix on low speed for about 30 seconds, just until everything comes together. Scrape down the sides and bottom of the bowl, then mix on medium-low for another 45–60 seconds. Avoid overmixing, which can incorporate too much air into the batter.
- Pour the batter into the prepared pan and spread it evenly. Tap the pan firmly on the counter several times to help release any larger air bubbles.
- Bake for 26–32 minutes, checking the cake toward the earlier end of the range. The center should spring back when lightly touched, and a toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
- While the cake bakes, make the apple cider soak. Add the apple cider, brown sugar, and cinnamon to a small saucepan. Bring to a gentle simmer and cook for 3–5 minutes, until slightly reduced.
- Let the baked cake cool for about 5 minutes. Slowly brush the warm apple cider mixture over the top of the cake. You want to add moisture and apple cider flavor without completely saturating it.
- Let the cake cool completely before frosting.
- To make the frosting, beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla, cinnamon, and salt. Beat until combined and fluffy.
- Spread the cinnamon cream cheese frosting evenly over the cooled cake.
- Mix the granulated sugar and cinnamon together, then sprinkle it over the frosting.
FAQ
Can I make Apple Cider Sheet Cake ahead of time?
Yes. You can bake the cake and add the apple cider soak a day ahead. Once it has cooled, cover it and add the frosting when you’re ready to finish the cake.
Why shouldn’t I overmix the cake batter?
Overmixing can incorporate extra air into the batter, which can leave you with a very airy cake and larger holes throughout the crumb. Mix only until everything is well combined.
Can I use apple juice instead of apple cider?
You can, but apple cider has a deeper, more concentrated apple flavor that works especially well in the soak.
Does Apple Cider Sheet Cake need to be refrigerated?
Yes. Since the cake is topped with cream cheese frosting, keep it covered in the refrigerator. Let individual slices sit out briefly before serving if you prefer the cake and frosting a little softer.
Can I leave off the cinnamon sugar?
Absolutely. The cinnamon sugar adds an extra layer of cinnamon flavor, but the cake will still have plenty of fall flavor without it.
Sprinkle of Fun
Make this cake for a Hallmark Fall in Love movie marathon. Grab a warm drink, get cozy, and enjoy a slice while watching all the small-town fall romance.
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