Description
Experience the delightful sweetness of a Sparkling Cider Layer Cake, with moist layers and creamy frosting that perfectly celebrate any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup sparkling apple cider
- 2 cups heavy cream
- 1/2 cup powdered sugar
- Additional sparkling apple cider (optional for flavor)
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans with nonstick spray or butter and line them with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt until combined.
- In another bowl, beat room temperature butter and granulated sugar together until light and fluffy, about three minutes.
- Add eggs one at a time to the butter-sugar mixture, followed by vanilla extract. Mix until fully incorporated.
- Gradually pour in the sparkling apple cider until just combined.
- Fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain. Avoid overmixing.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow cakes to cool in their pans before transferring them to wire racks.
- In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form.
- Layer whipped cream generously between each cooled cake layer and top with remaining frosting.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 400
- Sugar: 18g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Feel free to substitute sparkling cider with ginger ale or apple juice if desired. For an autumn twist, add spices like cinnamon or nutmeg to the cake batter. Store leftover cake in an airtight container at room temperature for up to three days.