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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Buttermilk Waffles With Extra Vanilla!!!

buttermilk waffles

Usually I dread the time change. I know you “get” an extra hour, but then it gets dark early and I just feel like I lose out somehow. Not this time! I woke up last Sunday so refreshed. I usually work later on Sundays so I had so much extra time to play in the kitchen.

I was craving something sweet and salty. I had some extra buttermilk left over from the weekend so I decided to create this buttermilk waffle recipe.

buttermilk waffles

I am high maintenance when it comes to my kitchen utensils. At one point I had 3 waffle irons. Today I only have two. I used my smaller iron so I could get thin crispy waffle edges.

buttermilk waffles

Side bar- can we talk about this butter right now? This butter has two ingredients: sweet cream and salt. It is so simple and pure. Perfect for these waffles. You may be thinking I’m being a tad dramatic right now. I promise when you use a high quality butter with fewer ingredients your recipes become magical! Most butters have a weird silicon-y slip to them. This does not. I used a European style from my local grocery store.

Okay back to the waffles. I used a mix of buttermilk, cinnamon, and vanilla to create a super delicious flavor. Added a little canola oil for the crunch. Then finished with a pinch of salt for the sweet salty combo I was craving.

Buttermilk Waffles With Extra Vanilla!!!
Recipe Type: Breakfast, Waffles
Prep time:
Cook time:
Total time:
Serves: 4 large waffles
Sweet vanilla buttermilk waffles topped with salted butter.
  • 1 cup of buttermilk ( I used lowfat)
  • 3 tbsp of sugar
  • 1 large egg
  • 1/4 cup of canola oil
  • 1/2 tsp of baking soda
  • 1/4 tsp of salt
  • 1/2 tsp of baking powder
  • 1 cup of AP flour
  • 2 tbsp of pure vanilla
  • 1/2 tsp of cinnamon
  • salted butter and maple syrup for topping!
  1. Preheat your waffle iron.
  2. I spray mine with canola spray.
  3. In a large bowl mix flour, sugar, baking soda, baking powder, salt, and cinnamon.
  4. Add in the buttermilk.
  5. Lightly mix.
  6. Add the vanilla, oil and egg.
  7. Mix lightly until batter forms.
  8. Will still be slightly lumpy.
  9. It should resemble a cake batter. If it is too thick add buttermilk or too thin add a little flour.
  10. Pour on the waffle maker and cook to the irons timer.
  11. I like to cook mine on medium high (a 4) for that crispy edge.
  12. Top with your butter and syrup!


mmmm is there anything better??? If you make these please tag me! #kelliericecakes


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