The Ultimate Apple Cider Donut Cake: A Perfect Taste of Fall
Estimated reading time: 7 minutes | Prep time: 25 minutes | Total time: 80 minutes
Key Takeaways
- Incredible Flavor & Texture: This cake boasts an ultra-moist and tender crumb, packed with concentrated apple cider flavor and warm spices, all wrapped in a crunchy cinnamon-sugar crust just like a classic donut.
- Surprisingly Simple Recipe: Despite its impressive results, the steps are straightforward and beginner-friendly, making it an easy dessert for bakers of all skill levels.
- Perfect for Making Ahead: This cake stores beautifully and freezes exceptionally well (without the topping), making it a fantastic option for holiday planning or weekend baking.
- Versatile Serving Options: Delicious on its own with coffee or tea, but can be elevated with a scoop of vanilla ice cream or a drizzle of caramel for a truly show-stopping dessert.
Table of Contents
Why You’ll Love This Apple Cider Donut Cake Recipe
Imagine capturing the nostalgic, cozy essence of a freshly made apple cider donut from a fall festival and transforming it into a magnificent, shareable cake. That’s exactly what this homemade Apple Cider Donut Cake delivers. This simple recipe combines the tender, moist crumb of a classic bundt cake with the intense, tangy-sweet flavor of concentrated apple cider and a warm blend of cinnamon, nutmeg, and allspice. The final touch—a generous coating of melted butter and crunchy cinnamon sugar—perfectly mimics the irresistible exterior of your favorite donut.
What makes this cake truly special is its perfect texture and deep, authentic flavor, achieved by reducing fresh apple cider to create a powerful syrup. This easy dessert is perfect for any occasion, from a chilly autumn morning with a cup of coffee to a festive holiday gathering. It’s a family-friendly dessert that feels both rustic and elegant, and it’s guaranteed to fill your home with the most incredible aroma. Whether you’re a seasoned baker or just starting, this from-scratch recipe will guide you to a flawless and delicious result every time.
Ingredients You’ll Need
Using high-quality ingredients is key to achieving the perfect texture and flavor in this Apple Cider Donut Cake. For best results, measure your dry ingredients with a kitchen scale.
For the Apple Cider Reduction:
- 1 1/2 cups (360ml) fresh apple cider (unfiltered is best for robust flavor)
For the Cake Batter:
- 3 cups (360g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1/4 cup (60ml) neutral oil (like vegetable or canola)
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature
For the Cinnamon Sugar Topping:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 teaspoons ground cinnamon
Step-by-Step Instructions
- Step 1: Create the Apple Cider Reduction. Pour 1 1/2 cups of apple cider into a small saucepan. Bring to a simmer over medium heat and let it gently bubble, uncovered, for about 15–20 minutes. The liquid should reduce by about two-thirds, leaving you with approximately 1/2 cup of concentrated cider syrup. Set it aside to cool completely. This step is crucial for that deep apple flavor.
- Step 2: Prepare Pan and Preheat Oven. Position a rack in the center of your oven and preheat to 350°F (175°C). Thoroughly grease and flour a 10-cup or 12-cup Bundt pan. Use a pastry brush to get into every nook and cranny to prevent the cake from sticking.
- Step 3: Combine Dry Ingredients. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, allspice, and fine sea salt. Whisking ensures the leavening agents and spices are evenly distributed, which is key for a uniform rise.
- Step 4: Combine Wet Ingredients. In a separate large bowl, whisk the granulated sugar and light brown sugar together. Pour in the melted butter and neutral oil and whisk vigorously until the mixture is smooth and fully combined. Add the room-temperature eggs one at a time, whisking well after each addition until incorporated. Finally, stir in the vanilla extract and the cooled apple cider reduction.
- Step 5: Combine Wet and Dry Mixtures. Add one-third of the dry ingredient mixture to the wet ingredients and gently stir with a silicone spatula until just a few streaks of flour remain. Pour in half of the buttermilk and stir until just combined. Repeat this process, alternating with another third of the dry ingredients, the remaining buttermilk, and finishing with the last of the dry ingredients. Do not overmix; stop stirring as soon as you no longer see dry flour.
- Step 6: Bake the Cake. Carefully pour the batter into your prepared Bundt pan and use your spatula to spread it into an even layer. Bake in the preheated oven for 45–55 minutes. The cake is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
- Step 7: Cool the Cake. Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 15 minutes. This allows the cake to set, preventing it from breaking when inverted. After 15 minutes, carefully place the wire rack on top of the pan and flip to release the cake. Let it cool on the rack for at least another 30 minutes before topping.
- Step 8: Apply the Cinnamon Sugar Topping. In a small bowl, mix the 1 cup of granulated sugar with the 2 teaspoons of ground cinnamon. While the cake is still warm, use a pastry brush to generously coat the entire outside of the cake with the 1/2 cup of melted butter. Immediately after brushing with butter, sprinkle the cinnamon-sugar mixture over the entire surface, pressing gently to adhere. Ensure the top and sides are completely covered. Let the cake cool fully before slicing.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Apple Cider Donut Cake
- The Cider Reduction is Key: Do not skip reducing the apple cider. This step concentrates the apple flavor, giving the cake its signature taste. Using cider straight from the bottle will result in a much milder, less impactful flavor.
- Room Temperature is Best: For a smooth, emulsified batter, ensure your eggs and buttermilk are at room temperature. Cold ingredients don’t mix as well with fats, which can lead to a dense, unevenly baked cake.
- Don’t Overmix: Overmixing the batter after adding the flour develops gluten, which can make your cake tough and dry. Mix only until the ingredients are just combined for the most light and tender crumb.
- Properly Prep Your Pan: Bundt cakes are notorious for sticking. For a flawless release, use softened butter or shortening and a pastry brush to grease every single crevice of the pan. Finish with a light dusting of flour, tapping out any excess.
Easy Variations You Can Try
- Add Nuts: For extra texture and nutty flavor, fold in 1 cup of chopped toasted pecans or walnuts into the batter at the very end.
- Maple Glaze: Instead of the cinnamon sugar, you can make a simple maple glaze by whisking 1 cup of powdered sugar with 2-3 tablespoons of maple syrup and a splash of milk until you reach a drizzling consistency.
- Add Apple Chunks: For pockets of apple within the cake, fold in 1 cup of finely diced, peeled apple (like Honeycrisp or Granny Smith) into the batter.
How to Serve & Store Your Apple Cider Donut Cake
This Cinnamon Sugar Apple Cider Donut Cake is magnificent served warm or at room temperature. It’s a fantastic standalone treat, but for an extra decadent dessert, serve a slice with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a generous drizzle of salted caramel sauce.
To store, place the cake in an airtight container or cover it tightly with plastic wrap. It will stay fresh and moist at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to one week. Be sure to let refrigerated slices come to room temperature before serving, as this will restore their soft, tender texture. For another fall favorite, try our Spiced Pumpkin Loaf Cake next!
Watch: How to Make It
Frequently Asked Questions
Can I make this Apple Cider Donut Cake ahead of time?
Yes, this is a great cake to make ahead. You can bake the cake a day in advance, let it cool completely, and store it tightly wrapped at room temperature. Apply the melted butter and cinnamon-sugar topping just before serving for the best texture.
Can I freeze this cake?
Absolutely! This cake freezes very well. For best results, freeze the cake without the cinnamon sugar topping. Let it cool completely, then wrap it tightly in two layers of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it at room temperature, then apply the butter and topping before serving.
Can I reduce the sugar in this recipe?
Sugar provides more than just sweetness; it’s essential for moisture and a tender texture. You can safely reduce the total sugar in the cake batter by about 1/4 cup (50g) without drastically affecting the outcome. However, I do not recommend reducing the sugar in the topping, as it is crucial for creating the classic “donut” crust.
What if I can’t find apple cider?
Unfiltered apple cider provides the best, most authentic flavor. If you absolutely cannot find it, you can substitute it with high-quality, unfiltered apple juice. Please note the final flavor will be slightly sweeter and less complex than if you used cider.
Can I bake this in a different pan?
Yes, you can. This batter will work well in two 9-inch round cake pans or a 9×13-inch rectangular pan. Baking times will need to be adjusted downward. Start checking for doneness around 30-35 minutes for these smaller pans.
