Moist Apple Cider Donut Cake (Bakery-Style)

The Ultimate Apple Cider Doughnut Cake: A Perfect Fall Treat

Estimated reading time: 7 minutes  |  Prep time: 25 minutes  |  Total time: 1 hour 40 minutes

Key Takeaways

• Incredibly Moist Crumb: The combination of grated apple, buttermilk, and an intense apple cider reduction creates an exceptionally moist and tender cake that stays fresh for days.
• Authentic Doughnut Flavor: A rich, buttery cake infused with warm spices like cinnamon and nutmeg is coated in a crunchy cinnamon-sugar crust, perfectly mimicking the taste of a classic apple cider doughnut.
• Perfect for Any Occasion: This simple recipe is a showstopper for fall gatherings, holiday desserts, or a cozy weekend treat. It’s a family-friendly dessert that everyone will love.
• Make-Ahead & Freezer-Friendly: This cake freezes beautifully, making it a fantastic option for preparing dessert in advance. Simply thaw and serve whenever you need a delicious homemade treat.

Why You’ll Love This Apple Cider Doughnut Cake Recipe

Imagine your favorite fall treat from the apple orchard—a warm, freshly made apple cider doughnut—transformed into a magnificent, shareable Bundt cake. That’s exactly what you get with this incredible Apple Cider Doughnut Cake. This recipe captures all the cozy, nostalgic flavors of autumn in a simple yet elegant dessert. It features an ultra-moist, tender crumb packed with real apple and warm spices, all thanks to a concentrated apple cider reduction that infuses every bite with robust flavor.

What truly sets this cake apart is its signature finish. After baking, the warm cake is bathed in melted butter and generously coated in a crunchy cinnamon-sugar mixture, creating a delightfully crisp exterior that perfectly contrasts the soft interior. It’s the perfect texture and flavor combination. Whether you’re baking for a holiday gathering, a family get-together, or simply craving a taste of fall, this homemade cake is the only recipe you’ll need. It’s surprisingly easy to make from scratch and delivers a bakery-quality result every time.

Ingredients You’ll Need

Using high-quality, room-temperature ingredients is the key to achieving the perfect texture for this apple cider doughnut cake. Here’s what you’ll need:

For the Apple Cider Reduction:

• 2 cups (480ml) fresh apple cider, preferably unfiltered for the most intense flavor

For the Cake Batter:

• 3 cups (360g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt
• 1 cup (227g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (110g) packed light brown sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) full-fat buttermilk, at room temperature
• 1 large apple (like Honeycrisp or Granny Smith), peeled and grated (about 1 cup)

For the Cinnamon-Sugar Topping:

• 1/2 cup (113g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 teaspoons ground cinnamon

Equipment Needed:

• 10 or 12-cup Bundt pan
• Small saucepan
• Stand mixer with paddle attachment or hand mixer
• Large and medium mixing bowls
• Silicone spatula, whisk, pastry brush
• Wire cooling rack

Step-by-Step Instructions

Follow these simple steps to create a flawless homemade apple cider doughnut cake from scratch.

1. Make the Cider Reduction: Pour 2 cups of apple cider into a small saucepan. Bring to a simmer over medium heat and let it reduce for 15-20 minutes, until it thickens and measures about 1/2 cup. This step is crucial for a deep apple flavor. Set aside to cool completely before using.
2. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10 or 12-cup Bundt pan, making sure to get into every crevice to prevent the cake from sticking. This is the most important step for a clean release.
3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisking ensures everything is evenly distributed for a perfect rise.
4. Cream Butter and Sugars: In a large bowl with an electric mixer, beat the softened butter, granulated sugar, and light brown sugar on medium-high speed for 3-4 minutes until light, pale, and fluffy. This incorporates air and creates a tender cake.
5. Add Eggs and Vanilla: Reduce the mixer speed to medium and add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
6. Alternate Wet and Dry Mixtures: In a separate small bowl, combine the cooled apple cider reduction and the buttermilk. With the mixer on low speed, add the dry ingredients in three parts, alternating with the cider-buttermilk mixture in two parts. Begin and end with the dry ingredients. Mix only until just combined to avoid a tough cake.
7. Fold in the Apple: Using a silicone spatula, gently fold the grated apple into the batter until it is evenly distributed. The apple adds incredible moisture.
8. Bake the Cake: Pour the batter into your prepared Bundt pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with only a few moist crumbs attached.
9. Cool and Invert: Let the cake cool in the Bundt pan on a wire rack for exactly 15 minutes. This allows it to set. After 15 minutes, carefully invert the cake onto the wire rack to finish cooling.
10. Apply the Topping: While the cake is still warm, combine the granulated sugar and cinnamon in a shallow bowl. Brush the entire cake with melted butter using a pastry brush, then immediately press the cinnamon-sugar mixture all over the cake until it’s fully coated. Let it cool completely before slicing.

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect Apple Cider Doughnut Cake

• Room Temperature is Non-Negotiable: For a smooth, uniform batter, ensure your butter, eggs, and buttermilk are all at room temperature. This helps the ingredients emulsify properly, leading to a tender, even crumb.
• Don’t Overmix the Batter: Once you start adding the flour, mix on the lowest speed and stop as soon as the last streak of flour disappears. Overmixing develops gluten, resulting in a tough, dry cake.
• Master the Pan Prep: Bundt cakes are famous for sticking. Take your time greasing every nook and cranny with baking spray that contains flour, or use softened butter and a thorough dusting of flour. This guarantees a clean, beautiful release.
• Use Quality Cider: The star of this recipe is the apple cider. Use a fresh, high-quality, unfiltered cider for the most robust and authentic fall flavor.

Easy Variations You Can Try

• Add a Glaze: Instead of the cinnamon-sugar, you can top the cake with a simple glaze made from powdered sugar, a splash of apple cider, and a pinch of cinnamon.
• Include Nuts or Spices: For extra texture and flavor, fold in 1/2 cup of toasted chopped pecans or walnuts into the batter. You can also add a pinch of cardamom or allspice for more complex warmth.
• Gluten-Free Option: Substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend containing xanthan gum. The texture will be slightly different but still delicious.

How to Serve & Store Your Apple Cider Doughnut Cake

This cake is spectacular served warm or at room temperature. For an extra decadent treat, pair a slice with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a drizzle of salted caramel sauce. It’s the perfect companion to a hot cup of coffee or tea.

To store, keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, it will keep in the refrigerator for up to a week. For the best texture, allow refrigerated slices to come to room temperature before serving. To freeze, wrap individual slices tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw at room temperature or gently warm in the microwave. If you love this recipe, you should try our favorite moist banana bread next!

Watch: How to Make It

Frequently Asked Questions