Spiced Apple Cider Cake

This September marks 7 years for kelliericecakes.com! It is hard to believe how much time has passed! To celebrate I made a spiced apple cider cake with thick cream cheese espresso frosting, apple butter layers, and candied pecans.

I know these layers look extra thick, but the frosting is more cream cheese and not as sweet. I wanted to have an extra creamy no bake cheese cake vibe.

I bought a roll of cake collars online. It is hard for me to decorate any other way because this is so simple and easy! I froze the cake layers, then as I built I sprinkled them with apple cider, a layer of apple butter, hearty layer of frosting and repeat. When you peel the plastic back you have a rustic mess free layer cake!

This is the PERFECT fall cake! All of the sweet spiced bites remind me of everything I love during the fall season.


For the cake-

1 box of spice cake

3 room temperature eggs plus 1 yolk

1 cup of apple sauce unsweet

1 cup of apple cider plus more for sprinkling on the cakes

1 tbsp of Rodelle Vanilla Paste or vanilla extract

For the frosting-

16 oz room temp cream cheese

1 stock of salted butter

1 tbsp Rodelle Vanilla Paste or vanilla extract

2 tbsp instant espresso

2 cups of powdered sugar

1/4 cup of heavy cream

2 tbsp of shortening or coconut oil

Apple butter

Candied pecans

(I found both at my local grocery store)


Preheat oven to 350 F degrees

Prepare three 6 inch cake pans

Mix the cake mix, eggs, apple sauce, vanilla paste, and apple cider

Pour evenly into cake pans and bake for 20 minutes or until the middles are set

* I prefer to freeze my layers for easier building, but you are welcome to let them cool and use right away.

Beat the cream cheese, shortening, butter, espresso and vanilla paste. Slowly add the powered sugar.

I go back and forth with the cream and sugar until the frosting is thick and creamy. You just don’t want it to be too sweet.

Take one cake layer on a flat surface and wrap with a cake collar. I find them on Amazon for $10 a roll.

Use a piece of tape to secure.

Sprinkle a tsp of apple cider over the layer. Spread a layer of apple butter, top with cream cheese mix, add your next cake layer and repeat. Finish with frosting and pecan pieces.

Happy fall baking!

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Baked Apple Cider Donuts

Fall is finally here! I go back and forth between pumpkin and apples. Honestly, I would have been baking with both way sooner if my family had let me 😂. These very easy baked apple cider donuts are a perfect way to dip into the season!

I bought my donut pan at Target for $10! You can use a muffin tin as well. The easiest way to fill the donut tin is to fill a ziplock with batter and snip the corner. It makes things way less messy.

These last up to 4 days in a sealed container or ziplock. I actually prefer them the day after so all the sugar soaks into the outside.


2 cups of apple cider

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg

3 tbsp of browned butter

2 tbsp of vanilla extract

1 tsp cinnamon

1 tsp of nutmeg

1 tsp of baking powder

1 tsp baking soda

2 cups of AP flour


1/2 granulated sugar

3 tbsps of cinnamon


Preheat oven to 350 degrees F

Heat apple cider to a simmer. Let reduce to half.

Mix your sugars and cooled butter. (You can also just melt the butter, but browning it gives a little extra something)

Add in the egg and vanilla

Once your apple cider has reduced let cool and add to your wet ingredients

Mix in the dry ingredients- flour, spices, baking soda and powder.

Mix until everything is just combined. Don’t overmix it’s ok if it is a little lumpy

Grease or spray your pan

Pour batter into a ziplock. Cut the corner and fill pan 3/4 of the way

Bake for ten minutes or until golden

Mix your remaining sugar and cinnamon, dip donuts while still warm

These donuts are delicious alone or with a hot cup of espresso!

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Cinnamon Pumpkin Waffles With Buttery Apple Cider Syrup

cinnamon pumpkin waffle

Cinnamon pumpkin is the beginning to any good sentence. If you asked me “what is fall?” I would respond with “cinnamon pumpkin.” These waffles are so light and fluffy. Perfect spicy cinnamon nutmeg with a hint of apple cider and pumpkin. I top pretty much every waffle in my life with fresh whipped cream. It helps balance the sweetness for me.

cinnamon pumpkin waffle

These waffles are absolutely everything right now! I love all things pumpkin, but in small doses. The pumpkin provides a really good base that lets me use less flour yet pairs really nicely with the cinnamon and nutmeg. I added a splash of apple cider to help lighten them up and I swirled a little pure maple syrup in the batter right before pouring into the waffle maker.

cinnamon pumpkin waffles

This is the kind of meal I can imagine myself eating late at night in front of the fire when the weather starts to cool down. Is that weird? I know waffles are typically breakfast food, but we rarely eat breakfast in the morning. I usually have enough time for a cup of coffee before I leave the house and Patrick is never hungry until noon-ish. We are big time brunch people. These waffles I actually ate early this morning! Patrick’s kids were up at 7am and usually they only make it 30 minutes before they are whimpering at the door because they are starved. Lucky for them I have been dreaming about this recipe for weeks and I knew exactly what I was going to make!

Cinnamon Pumpkin Waffles With Buttery Apple Cider Syrup
Recipe Type: Breakfast, Brunch
Prep time:
Cook time:
Total time:
Serves: 4 large waffles
Cinnamon pumpkin waffles with a buttery apple cider syrup.
  • For the waffles
  • 2/3 cup of organic pumpkin
  • 1 cup of whole milk
  • 2 tbsp melted butter
  • 2 tbsp pure maple syrup
  • 3 eggs
  • 2 tbsp apple cider
  • 1/4 cup of brown sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • For the syrup
  • 2 tbsp butter
  • 2 tbsp maple syrup
  • 2 tbsp apple cider
  1. Preheat your waffle iron. (I like to spray mine with cooking spray)
  2. Mix the eggs and sugar.
  3. Add the apple cider.
  4. Add in the milk and pumpkin.
  5. Mix in the dry ingredients.
  6. Do not over mix.
  7. Add in the melted butter and syrup last.
  8. Barely mix in.
  9. Your batter should be fairly thin.
  10. Pour into the waffle maker and cook according to your maker’s directions.
  11. For the syrup
  12. Mix the butter, syrup, and cider.
  13. I heat mine in a small sauce pan until butter is melted.
  14. Mix together.
  15. Pour over waffles.
  16. Serve with fresh whipped cream.


cinnamon pumpkin

Part of me feels like the pumpkin recipes are premature, but I am so ready for fall. Even though it was over 90 degrees outside today we dragged out the fall decorations and light all the cinnamon pumpkin candles. You know when you go to the grocery store and you get hit in the face with the fragrance from the cinnamon apple brooms? Welcome to my house! I love every second of it. Something is just so warm and cozy about the spicy scent. Now you are ready too! Just get some super fluffy blankets and cozy up with a plate of these waffles!

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