Apple Cider Donut Cake Recipe

Apple Cider Donut Cake—My Go-to When Fall Hits (But I’ve Made It in Spring, Too…)

Alright, so real talk: the first time I made this Apple Cider Donut Cake, I was aiming to impress my in-laws. No kidding, I almost flubbed it because I forgot to reduce the cider…but they loved it anyway! To this day, my kids ask for this cake when they spot apple cider at the shop (not that I always oblige; sometimes I hide the useful stuff for myself). This isn’t just a fall thing, either—I remember making it one random Thursday in May, just because I missed the smell. It’s like autumn and grandma’s kitchen had a baby, honestly. Best with socks on, by the way.

Why I Can’t Stop Baking This (Even When I Should Be Doing Laundry)

I make this when I’ve got some extra cider hanging around (sometimes it calls my name, sometimes I nearly forget about it till it threatens to go off). My family, honest to goodness, loses their minds over the sugary cinnamon crust. I’ve tried skipping that step (once!) to cut back on sugar, but the revolt in my kitchen—unreal. It also makes the whole house smell like a mix of a donut shop and a hayride. If I’m having a rough week, this cake magically disappears—and so does my stress. Well, mostly. It’s also dead easy to slice and sneak a corner when nobody’s looking (just me?).

What You’ll Need (and a Few Lazy Cheats!)

• 2 cups apple cider (I sometimes use apple juice if I’m out—don’t tell on me)
• 2 1/2 cups all-purpose flour (My nan always swore by Gold Medal, but Aldi’s own is grand)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon (or pump it up with apple pie spice if you’re feeling it)
• 1/2 tsp nutmeg
• 1 cup granulated sugar
• 1/2 cup brown sugar (if I’m out, I’ve used all white. Not as caramelly, but still great.)
• 3/4 cup unsalted butter, melted and cooled (I once forgot to cool it…no big disaster)
• 2 large eggs
• 1/2 cup buttermilk (or regular milk with a big squeeze of lemon—did this in a pinch!)
• 1 tsp vanilla extract
• Cinnamon sugar and a bit more melted butter for the top

(Optional: swap 1/2 cup of the flour for whole wheat if you want to be fancy. Turns out a bit denser—still decent.)

Here’s How I Pull It Together (With a Pause for Tasting)

1. Reduce your cider. Pour those 2 cups into a saucepan. Simmer on low until you’re down to 1 cup. Takes about 15-25 minutes, depending, so keep an eye out (this is when I usually start dreaming about fall leaves and—who am I kidding—I get distracted by TikTok).
2. Preheat the oven to 350°F (175°C). Butter and flour a bundt pan, if you’ve got one. If not, I’ve used a plain ol’ 9×13—it’s less “show-offy” but it works just fine.
3. Mix your dries: big bowl, toss in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Just do it with a fork, no need to sift unless you’re feeling fussy.
4. Combine your wets: In another bowl, whisk together granulated sugar, brown sugar, cooled melted butter, eggs, buttermilk, vanilla, and your now-cooled, syrupy cider. (This is the bit that smells amazing. I usually sneak a tiny taste. Raw eggs be damned.)
5. Make your batter: Pour wets into dries. Stir just till combined—lumpy is fine. Actually, I find it works better if you don’t overmix. Go on, give it a little taste here too.
6. Bake it: Plop that batter into your prepared pan. Bake for about 40-50 mins. The top goes a lovely golden brown and a toothpick shoved in comes out mostly clean (a few crumbs are good!) Don’t panic if it seems super moist at first—it firms as it cools.
7. Finishing touches: While hot, brush melted butter all over and shower (truly, don’t be shy here) with cinnamon sugar. If you skip this, the donut magic disappears. Let it cool 10-15 mins before turning out—unless you’re like me and can’t wait. I’ve split a cake or two from impatience.

Random Notes (Fact: My First Cake Stuck)

• The pan matters! The first time I used a bundt without greasing well enough. Big mistake; had to salvage chunks.
• If your cider is super sweet, maybe dial back on the sugar like 2 tablespoons. Your cake, your call.
• I think this tastes better the next day, but my family disagrees—they devour it warm.
• If your topping slides off, just patch it back on with more butter. Won’t win awards for looks, but wow it’s tasty.

The Times I Tried to Mix Things Up (Some Hits, One Miss)

• Swapped half the flour for almond flour once—oddly nice but much denser.
• Added diced apple to the batter—everyone loved it, though bake time bumped up a bit (test with a skewer at 50 mins).
• Tried using hard cider…wouldn’t recommend for kiddos or frankly anyone. Too boozy, not in a good way.

Stuff You’ll Need (or Not, If You Improvise Like Me)

• Bundt pan (looks best); 9-inch cake tin or 9×13 also work. I once used a loaf pan—needed extra bake time but hey, it was still cake.
• Small saucepan (a frying pan does ok if you don’t mind the cider evaporating quicker—don’t wander off on this step).
• Mixing bowls, whisk, wooden spoon. Stand mixer if you really want, but that’s more faff than it’s worth, IMHO.

Storing This Cake (Or Just Hiding It)

Wrap any leftovers in foil or stick in an airtight tin. Keeps fine 2-3 days at room temp (though honestly, in my house it never survives to day two). If you do want it to last, fridge’s ok but eats best room-temp, in my opinion.

How I Serve It (Family Demand or My Favourite Way)

My lot loves it with coffee mid-morning, or warm with a scoop of vanilla ice cream at night (saucepan-warm, not microwave). Sometimes I fancy a drizzle of vanilla sauce—Sally’s recipe is a gem. Or just plain—good excuse to sneak another bite!

The Hard-Won Pro Tips (Learned the Tough Way)

• Don’t skip reducing the cider, ever. Once rushed it—result was more ‘meh’ than magic.
• Butter that pan like you’re on a mission. Skimp, and you’ll be scraping cake bits for days.
• If you’re worried about dry cake, use the buttermilk swap I mentioned; keeps the crumb lovely and moist.
• Letting it cool the full 15 minutes really does help (even though I never wait that long myself…)

FAQ—Stuff People Actually Ask Me

• Can I make this gluten free? Probably! Try a cup-for-cup GF flour (King Arthur’s is great), though I haven’t tried every brand. Might come out a bit crumblier?
• Can I skip the cinnamon sugar topping? You can, but, you’ll get a tasty apple cake—not the “donut” effect. Trust me, go all out.
• What cider should I use? Pure, cloudy fresh apple cider is best, but I’ve gone clear and no one rioted. Honestly, even this Bon Appetit test was spot on: don’t overthink it.
• How do you keep it from sticking? Good question! Grease your pan. Like, really go for it. And flour it, unless it’s non-stick—then all bets are off.
• What if I don’t have a bundt pan? No worries—use what you have, just watch the baking time. (Loaf pans take ages—won’t lie.)
• Can you freeze it? Never tried, not even once. If you figure it out, message me, but I’d say wrap well and hope for the best!

Got extra cider? Try it in apple cider caramels—I’ve made those too when I’m on a sugar kick.

You’ll have cake, crumbs, and probably a neighbor or two asking what smells so good. Let me know how yours turns out!

★★★★★ 4.90 from 117 ratings

Apple Cider Donut Cake Recipe

yield: 10 servings

prep: 20 mins

cook: 50 mins

total: 50 mins

A moist, cinnamon-sugar coated bundt cake inspired by classic apple cider donuts. The cake features real apple cider and warm spices, making it a cozy and delicious autumn dessert.

🖨️ Print Pin Recipe

Ingredients

• 2 cups apple cider
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, melted
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

Instructions

1. 1
   Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. 2
   In a small saucepan, simmer the apple cider over medium heat until reduced to 1 cup. Let cool.
3. 3
   In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. 4
   In another bowl, whisk together melted butter, oil, granulated sugar, brown sugar, eggs, vanilla extract, and sour cream. Stir in the reduced apple cider.
5. 5
   Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared bundt pan.
6. 6
   Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then invert onto a rack. Coat with cinnamon sugar if desired before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 350 caloriescal

Protein: 5 gg

Fat: 14 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 54 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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