Apple Cider Donut Cake
This Apple Cider Donut Cake is everything you love about a classic apple cider donut baked into one delicious, moist Bundt cake! Made with fresh apple cider, applesauce, warm cinnamon, and nutmeg, this easy homemade cake is bursting with cozy fall flavors. The best part is the buttery cinnamon sugar coating that gives every bite that irresistible apple cider donut taste without any frying required!
If you’ve ever visited an apple orchard in the fall, you know there’s nothing quite like a warm apple cider donut covered in cinnamon sugar. This homemade apple cider donut cake recipe brings those same nostalgic flavors right into your kitchen. The combination of apple cider and applesauce creates an incredibly soft, tender cake, while the cinnamon and nutmeg add just the right amount of warm spice. It’s sweet, perfectly moist, and tastes even better with a hot cup of coffee or a mug of apple cider.
One of my favorite things about this apple cider Bundt cake is how simple it is to make! You don’t need any fancy ingredients or complicated baking techniques, and it’s a great dessert to prepare ahead of time. Whether you’re hosting a fall brunch, planning your Thanksgiving dessert menu, or just craving something sweet on a chilly afternoon, this easy apple cider cake is guaranteed to become a seasonal favorite.
If you love easy fall baking recipes as much as I do, be sure to try my Pumpkin Spice Donuts, Pumpkin Coffee Cake Muffins, and Pumpkin Cinnamon Rolls for even more delicious ways to enjoy the season!
Why You’ll Love This Apple Cider Donut Cake
- Tastes just like apple cider donuts: All the warm cinnamon, apple cider, and sweet sugar coating you love in donut form.
- No frying required: This easy Bundt cake gives you that classic apple cider donut flavor without making individual donuts.
- Incredibly moist: Applesauce and oil keep the cake soft, tender, and delicious for days.
- Perfect for fall entertaining: It’s a beautiful dessert for Thanksgiving, brunch, bake sales, and fall gatherings.
- Easy to make ahead: Bake it the day before and have a delicious homemade dessert ready to serve.
Ingredients You’ll Need
This homemade apple cider donut cake uses simple pantry staples and a few fall favorites to create the perfect combination of apple and cinnamon flavors.
For the Apple Cider Cake
- All-Purpose Flour: Gives the cake structure while keeping the crumb soft and tender.
- Ground Cinnamon: Adds that classic warm apple cider donut flavor.
- Nutmeg: A little nutmeg brings out the cozy fall spices.
- Salt: Balances the sweetness and enhances the other flavors.
- Baking Powder: Helps the cake rise and creates a light, fluffy texture.
- Granulated Sugar: Sweetens the cake and helps create a tender crumb.
- Brown Sugar: Adds a hint of caramel-like sweetness and extra moisture.
- Vegetable Oil: Keeps the cake incredibly moist, even after a day or two.
- Eggs: Help bind the ingredients together and give the cake structure.
- Unsweetened Applesauce: Adds moisture and subtle apple flavor without making the cake too dense.
- Apple Cider: The star ingredient! Use fresh apple cider, not apple cider vinegar, for the best fall flavor.
- Vanilla Extract: Rounds out the flavors and adds a little extra warmth.
For the Cinnamon Sugar Topping (Optional)
- Melted Butter: Helps the cinnamon sugar stick to the outside of the cake.
- Granulated Sugar: Creates that classic sweet donut coating.
- Ground Cinnamon: Gives the topping its signature apple cider donut flavor.
How to Make Apple Cider Donut Cake
This easy apple cider Bundt cake comes together with just a few simple steps!
1. Prepare the pan. Preheat your oven to 325°F. Generously spray a 10- to 12-cup Bundt pan with nonstick baking spray and lightly dust with flour. Make sure to coat all the grooves so the cake releases easily.
2. Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, cinnamon, nutmeg, salt, and baking powder until combined. Set aside.
3. Combine the sugars and oil. In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil on medium speed until well combined.
4. Add the wet ingredients. Add the eggs and beat for about 2 minutes. Mix in the applesauce and vanilla extract until smooth.
5. Alternate the flour and cider. With the mixer on low speed, add one-third of the dry ingredients, followed by half of the apple cider. Repeat, finishing with the remaining flour mixture. Mix just until combined. The batter will be slightly thin.
6. Bake the cake. Pour the batter into your prepared Bundt pan and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool completely. Allow the cake to cool in the Bundt pan for about 1 hour before carefully turning it onto a serving plate or cooling rack.
8. Add the cinnamon sugar coating if desired. Brush the outside of the cake with melted butter. Mix the cinnamon and sugar in a small bowl, then sprinkle it generously over the top and gently press it onto the sides.
9. Slice and enjoy! Serve with a hot cup of coffee or warm apple cider for the ultimate cozy fall treat.
Expert Tips for the Best Apple Cider Donut Cake
- Use real apple cider. Fresh, unfiltered apple cider gives this cake the best apple flavor. Regular apple juice will work in a pinch, but the flavor won’t be quite as rich.
- Don’t overmix the batter. Once you add the flour, mix just until combined to keep your cake light and tender.
- Grease your Bundt pan really well. Pay special attention to all the little grooves to prevent sticking.
- Use room-temperature ingredients. Room-temperature eggs, applesauce, and cider mix together more evenly for a smoother batter.
- Check for doneness. Every oven is different, so start checking around 45–50 minutes. A toothpick should come out with a few moist crumbs, not wet batter.
- Let the cake cool before removing it. Giving the cake time to set helps prevent it from breaking when you turn it out of the pan.
- Don’t skip the butter coating. Brushing the cake with melted butter before adding cinnamon sugar is what gives it that irresistible apple cider donut finish.
Variations and Substitutions
- Make it extra apple-y: Replace some of the cider with reduced apple cider for a more concentrated apple flavor. Let it cool completely before adding it to the batter.
- Add an apple cider glaze: Instead of cinnamon sugar, drizzle the cooled cake with a simple glaze made from powdered sugar and apple cider.
- Make mini Bundt cakes: Divide the batter between mini Bundt pans and reduce the baking time, checking early for doneness.
- Add more fall spices: Try a pinch of ground cloves or allspice for an extra cozy flavor.
- Use melted coconut oil: Substitute refined melted coconut oil for the vegetable oil if preferred, making sure the other ingredients aren’t cold.
What to Serve with Apple Cider Donut Cake
One of my favorite things about this cake is how versatile it is! It’s sweet enough to serve as dessert but also perfect for a cozy fall breakfast or brunch.
For breakfast, serve a slice alongside hot coffee, a pumpkin spice latte, or a mug of warm apple cider. If you’re making it for dessert, try serving it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of warm caramel sauce.
It’s also the perfect addition to a fall brunch spread alongside savory breakfast casseroles, fresh fruit, and your favorite breakfast dishes.
Make Ahead and Storage
Make Ahead: This cake is a great make-ahead dessert! Bake it one day in advance and store it covered at room temperature. For the freshest cinnamon sugar coating, brush with butter and add the topping closer to serving time.
Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days.
Refrigerator: Keep the cake in an airtight container in the refrigerator for up to 5 days. Let slices come to room temperature before serving for the best texture.
Freezer: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
Frequently Asked Questions
Can I use apple juice instead of apple cider?
Yes! Apple juice can be substituted for apple cider in this recipe, but I recommend using fresh apple cider whenever possible. Apple cider has a richer, more concentrated apple flavor that really makes this cake taste like a classic apple cider donut.
Why did my apple cider Bundt cake stick to the pan?
Bundt cakes can stick if the pan isn’t greased thoroughly or if the cake is removed too early. Be sure to coat every groove of your pan with baking spray and flour. Allow the cake to cool for about an hour before carefully turning it out.
Can I make apple cider donut cake without a Bundt pan?
Yes! You can use two 9-inch round cake pans instead or individual cakelet pans. Divide the batter evenly and begin checking for doneness around 25–30 minutes. Baking times will vary depending on the pan, so use a toothpick to check the center.
You’ll Also Love
If you’re loving all things apple, pumpkin, and cinnamon this fall, here are a few more cozy recipes to try!
Apple Cider Donut Cake
Ingredients
For the Cake
- – 3 cups all-purpose flour
- – 2 teaspoons ground cinnamon
- – ¼ teaspoon ground nutmeg
- – 1 teaspoon salt
- – 1½ tablespoons baking powder
- – 1½ cups granulated sugar
- – ½ cup brown sugar
- – 1 cup vegetable oil
- – 3 large eggs room temperature
- – 1 cup unsweetened applesauce room temperature
- – 1 cup apple cider room temperature
- – 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping (Optional)
- – ¼ cup granulated sugar
- – 2 teaspoons ground cinnamon
- – ¼ cup unsalted butter melted (approximately, for brushing)
Instructions
- Preheat oven to 325°F. Generously grease and flour a 10- to 12-cup Bundt pan.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, salt, and baking powder.
- In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until combined.
- Add eggs and beat on medium speed for 2 minutes.
- Mix in applesauce and vanilla extract until combined.
- On low speed, add one-third of the flour mixture, followed by half the apple cider. Repeat, finishing with the flour mixture. Mix until just combined.
- Pour batter into the prepared Bundt pan and bake for approximately 50 minutes, or until a toothpick comes out with a few moist crumbs.
- Allow the cake to cool in the pan for about 1 hour before carefully turning it onto a cooling rack or serving plate.
- Brush the cake with melted butter.
- Combine the granulated sugar and cinnamon for the topping. Sprinkle over the top and gently press onto the sides of the cake.
- Slice, serve, and enjoy!
Notes
- For the best results, use fresh apple cider rather than apple juice.
- Be sure to grease your Bundt pan thoroughly.
- Avoid overmixing the batter.
- Baking times may vary depending on your oven and Bundt pan.
