Why You’ll Love This Recipe

Packed with Fall Flavors – The combination of apple cider, cinnamon, and nutmeg creates a warm, comforting taste.
Moist and Tender – Thanks to reduced apple cider and buttermilk, this cake stays incredibly soft.
Easy to Make – No need for a donut pan—just one cake pan and simple ingredients.
Perfect for Any Occasion – Enjoy it as a breakfast treat, dessert, or even a snack with tea or coffee.
Cinnamon-Sugar Coating – Just like traditional apple cider donuts, this cake gets rolled in a sweet, crunchy cinnamon-sugar mixture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Apple cider
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Buttermilk

For the cinnamon-sugar topping:

Butter (melted)
Granulated sugar
Ground cinnamon

Directions

Reduce the Apple Cider – In a saucepan, simmer the apple cider until it reduces by half. Let it cool.
Preheat the Oven – Set your oven to 350°F (175°C) and grease a bundt pan or a round cake pan.
Mix the Dry Ingredients – In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Cream Butter and Sugars – Beat butter, granulated sugar, and brown sugar until light and fluffy.
Add Wet Ingredients – Mix in the eggs one at a time, then add the vanilla extract and reduced apple cider.
Combine Everything – Alternately add the dry ingredients and buttermilk to the batter, mixing until smooth.
Bake – Pour the batter into the prepared pan and bake for about 40-50 minutes or until a toothpick inserted comes out clean.
Cool – Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Add Cinnamon-Sugar Topping – Brush the warm cake with melted butter and sprinkle generously with a cinnamon-sugar mixture.
Serve and Enjoy – Slice and serve warm or at room temperature.

Servings and Timing

Servings: 10-12 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Glazed Version – Instead of a cinnamon-sugar topping, drizzle the cake with an apple cider glaze made from powdered sugar and apple cider.
Maple Flavor – Add a splash of maple extract to the batter for extra warmth.
Nutty Twist – Fold in chopped pecans or walnuts for added texture.
Whole Wheat Option – Use half whole wheat flour for a heartier version.
Mini Cakes – Bake in muffin tins or mini bundt pans for single-serve treats.

Storage/Reheating

Room Temperature: Store the cake in an airtight container for up to 3 days.
Refrigerator: Keep in the fridge for up to a week. Bring to room temperature before serving.
Freezer: Wrap slices in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: Warm slices in the microwave for 10-15 seconds or in a 300°F oven for a few minutes.

FAQs

How can I make my apple cider donut cake extra moist?

Reducing the apple cider intensifies the flavor while keeping the cake moist. Using buttermilk and not overmixing the batter also helps.

Can I use apple juice instead of apple cider?

Apple juice is sweeter and less flavorful than cider, but you can use it in a pinch. Consider adding a little lemon juice to balance the sweetness.

Do I have to reduce the apple cider?

Reducing the cider concentrates its flavor, making the cake taste more like classic apple cider donuts. If skipping, use apple cider concentrate.

What type of apple cider should I use?

Unfiltered, fresh apple cider works best. Avoid spiced or sweetened versions, as they can alter the flavor.

Can I bake this in a loaf pan?

Yes! A standard loaf pan will work, but baking time may need to be adjusted. Check for doneness around 50-55 minutes.

How do I prevent my cake from sticking to the bundt pan?

Grease the pan well with butter or nonstick spray and dust lightly with flour. Let the cake cool for 10 minutes before removing it.

Can I make this cake ahead of time?

Yes! It tastes even better the next day as the flavors meld. Store it in an airtight container at room temperature.

What can I serve with this cake?

Enjoy it with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a cup of warm apple cider.

Can I make this cake gluten-free?

Yes! Use a 1:1 gluten-free flour blend. The texture may be slightly different, but it will still be delicious.

Why is my cake dense instead of fluffy?

Overmixing the batter or using too much flour can make the cake dense. Be sure to measure flour correctly and mix just until combined.

Conclusion

Apple Cider Donut Cake is a must-try treat for fall, bringing all the cozy flavors of apple cider donuts into an easy-to-make cake. With its moist crumb, warm spices, and irresistible cinnamon-sugar topping, this cake is perfect for breakfast, dessert, or anytime in between. Make a batch and enjoy the comforting taste of autumn in every bite!

Apple Cider Donut Cake

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This Apple Cider Donut Cake is packed with warm cinnamon, nutmeg, and apple cider flavors, just like your favorite fall treat—apple cider donuts! It’s incredibly moist, coated in a cinnamon-sugar topping, and perfect for breakfast, dessert, or any autumn gathering.

Author: Emily
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 10-12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Reduce the Apple Cider: In a small saucepan, simmer the apple cider over medium heat until it reduces to about ¾ cup (this concentrates the flavor). Let it cool.
Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients: In another bowl, whisk melted butter, oil, granulated sugar, and brown sugar until combined. Add eggs, vanilla, sour cream, and the cooled reduced apple cider.
Combine Wet & Dry: Gradually mix the dry ingredients into the wet ingredients until just combined (don’t overmix).
Bake: Pour the batter into the prepared bundt pan. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Cinnamon-Sugar Coating: Brush the cake with melted butter, then mix the sugar and cinnamon and sprinkle or press it onto the cake.
Serve & Enjoy!

Notes

For extra apple flavor, use boiled apple cider instead of reducing your own.
Best enjoyed warm or at room temperature with a cup of coffee or tea.
Store in an airtight container for up to 3 days.