How to Make Apple Cider Donut Cake: A Cozy Fall Dessert You’ll Crave All Year

Have you ever wondered if you could capture the sweet, spiced flavor of a freshly baked apple cider donut in a cake? That irresistible combination of cinnamon, sugar, and apple goodness that fills the air at fall festivals—what if you could enjoy it warm from your own oven? If you’ve ever craved that same comforting taste in a simpler, homemade treat, this Apple Cider Donut Cake is about to become your new favorite dessert.

This cozy fall-inspired cake brings everything you love about apple cider donuts into a soft, tender bundt cake coated in cinnamon sugar. It’s the kind of dessert that feels like autumn in every bite—perfect with a mug of warm cider or coffee, whether you’re celebrating the holidays or just want a little comfort on a chilly day.

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This Apple Cider Donut Cake is a quick and easy recipe that takes all the flavors of a traditional cider donut and transforms them into a moist, flavorful bundt cake. It’s perfect for when you don’t want to fry donuts but still crave that warm cinnamon-sugar taste.

• Preparation Time: 15 minutes
• Baking Time: 45–50 minutes
• Cooling & Coating Time: 15 minutes
• Total Time: About 1 hour 15 minutes
• Difficulty Level: Easy
• Servings: 10–12

What makes this recipe special is its combination of reduced apple cider, warm spices, and a buttery cinnamon-sugar coating that gives it that signature “donut” texture. Plus, it’s a one-bowl recipe—no mixer required!

Essential Ingredients

Here’s what you’ll need to make this delicious Apple Cider Donut Cake:

For the Cake:

• 1 ½ cups apple cider (reduced to ¾ cup)
• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 ½ tsp ground cinnamon
• ¼ tsp nutmeg
• 1 cup granulated sugar
• ½ cup packed brown sugar
• ¾ cup unsalted butter, melted and cooled
• 3 large eggs
• 1 tsp pure vanilla extract
• ½ cup buttermilk or sour cream

For the Coating:

• ¼ cup melted butter
• ½ cup granulated sugar
• 1 tbsp ground cinnamon

Ingredient Notes and Substitutions:

• Apple Cider: Use fresh, unfiltered cider for best flavor. Avoid apple juice—it’s too sweet and lacks depth.
• Buttermilk Substitute: Combine ½ cup milk with ½ tablespoon lemon juice or vinegar and let sit for 5 minutes.
• Brown Sugar: Light or dark both work; dark brown sugar gives a richer flavor.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
• Vegan Option: Replace butter with coconut oil and eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).

Step-by-Step Instructions

Step 1: Reduce the Apple Cider

Pour 1½ cups of apple cider into a small saucepan and simmer over medium heat until it reduces to about ¾ cup. This intensifies the flavor. Let it cool before adding it to the batter.

Tip: Don’t skip this step! Reducing the cider is what gives the cake that deep apple flavor.

Step 2: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly—make sure to get every corner to prevent sticking.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 4: Combine the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, and eggs until smooth. Stir in the cooled reduced apple cider and vanilla extract.

Step 5: Add the Dry Ingredients

Gradually add the dry mixture into the wet ingredients, alternating with the buttermilk (or sour cream). Stir just until combined—don’t overmix, or your cake may turn dense.

Step 6: Bake the Cake

Pour the batter evenly into the prepared bundt pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Tip: Every oven is different, so check your cake at the 40-minute mark to avoid overbaking.

Step 7: Cool the Cake

Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack. Cool completely before coating.

Assembly: Cinnamon-Sugar Coating

The best part of this cake? The buttery cinnamon-sugar crust that mimics a real apple cider donut.

1. Brush the warm cake with melted butter using a pastry brush.
2. In a small bowl, combine the granulated sugar and cinnamon.
3. Generously sprinkle (or roll, if possible) the cake in the cinnamon sugar mixture until fully coated.

Presentation Tip: Serve the cake on a rustic wooden board or cake stand. Dust with a bit of extra cinnamon sugar for a bakery-style touch. Slice thick pieces and serve warm for that authentic donut experience.

Storage and Make-Ahead Tips

• Room Temperature: Store covered at room temperature for up to 3 days.
• Refrigerator: Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
• Freezer: Wrap slices tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge and warm slightly before serving.
• Reheating Tip: Microwave individual slices for 10–15 seconds to restore that warm, fresh-baked texture.

Recipe Variations

Want to customize your Apple Cider Donut Cake? Here are some fun twists:

• Apple Cider Glaze: Skip the cinnamon-sugar coating and drizzle with a glaze made of powdered sugar and reduced apple cider.
• Caramel Drizzle: Drizzle warm caramel sauce over the top for a richer, sweeter dessert.
• Mini Bundt Cakes or Muffins: Divide the batter into mini bundt pans or a muffin tin for individual servings. Bake for 20–25 minutes.
• Apple Pieces: Fold in 1 cup of finely diced apples for extra texture and moisture.
• Spiced Version: Add a pinch of cloves or allspice for a bolder fall flavor.

Health Benefits and Nutritional Notes

While Apple Cider Donut Cake is an indulgent dessert, it still offers some comforting benefits:

• Apples and Cider: Contain antioxidants and vitamin C.
• Spices like Cinnamon and Nutmeg: Support healthy digestion and add natural sweetness.
• Reduced Sugar Option: Substitute part of the sugar with unsweetened applesauce for a lighter version.

Conclusion

Apple Cider Donut Cake is more than just a dessert—it’s the cozy taste of fall in a single slice. Whether you’re baking it for a family gathering, a cozy weekend treat, or a Thanksgiving dessert, this recipe delivers warmth, comfort, and nostalgia in every bite.

It’s simple, quick to prepare, and sure to impress anyone who tries it. Once you’ve made it, you’ll realize why so many people say it’s even better than the donuts themselves.

So grab your favorite mug of cider or coffee, bake up this golden, sugar-coated cake, and enjoy the sweet scent of autumn right at home.

FAQs

Q1: Can I use apple juice instead of apple cider?
You can, but it won’t have the same deep, tangy flavor. If using juice, reduce it the same way to concentrate the flavor.

Q2: Do I have to reduce the cider?
Yes—this step intensifies the apple taste and prevents the cake from being too wet.

Q3: What type of pan works best?
A 10-cup bundt pan gives the best results. You can also use two loaf pans or a 9×13 pan—just adjust the baking time.

Q4: Can I make this cake ahead of time?
Yes, it tastes even better the next day after the flavors settle. Just store it covered at room temperature.

Q5: How do I prevent the cake from sticking to the pan?
Grease every crevice of your bundt pan well with butter or nonstick spray and dust lightly with flour.

Q6: Can I make this gluten-free or dairy-free?
Yes! Use gluten-free 1:1 baking flour and dairy-free substitutes for butter and buttermilk.

This Apple Cider Donut Cake is proof that you don’t need a fryer to enjoy your favorite fall treat. It’s simple, soul-warming, and full of cozy spice flavor—perfect for sharing, gifting, or savoring all to yourself.