Cakes

Apple Cider Donut Cake

4.79 from 41 votes
Try my Apple Cider Donut Cake with warm spices and rich fall flavors-an easier take on classic donuts that's sure to impress in every bite.
An apple cider donut cake covered in cinnamon sugar.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: This Apple Cider Donut Cake combines the cozy, nostalgic flavors of a traditional apple cider donut with the simplicity of a bundt cake, making it the perfect fall dessert for any occasion.

  • Easy to Make: Skip the fuss of frying donuts—this cake comes together with minimal effort, using basic ingredients you likely already have.
  • Packed with Fall Flavors: With the warmth of cinnamon,  nutmeg, and allspice, and the rich taste of apple cider, every bite is bursting with autumn goodness.
  • Perfect for Sharing & Customizing: Baked in a bundt pan, this cake is ideal for gatherings or brunches and is extra indulgent with vanilla ice cream and salted caramel sauce.
  • Tested to Perfection: This recipe was meticulously tested to ensure it delivers the same satisfying taste as the beloved fall donuts from your favorite local farm.
Every fall, I look forward to the apple cider donuts from a beloved local bakery. Their warm, spiced donuts are a seasonal highlight, inspiring me to create this bundt cake that captures those same flavors. After perfecting this recipe through six rounds of testing, I’m excited to share a cake that truly tastes like those cherished treats.

Bold Bakers Loved it!

“I doubled the recipe to bring these cakes into work. It’s a great recipe! The cake turned out so spongey and moist.” — Alex

“This cake is delicious! It tastes exactly as named – Apple Cider Donuts! I made this cake exactly as printed. It turned out perfect!” — Marie

“My friends and I agreed that this tasted just like an apple cider donut. It is nice to have an option that is lightly spiced.”  — Ferrin

IMPORTANT NOTE: This recipe was improved and updated on 10/1/2024, to include explanations of key ingredients, answers to the most frequently asked questions, and more Pro Chef Tips. 

An apple cider donut cake, sliced.

Table of Contents

What is an Apple Cider Donut Cake?

An apple cider donut cake is more than just apple cider doughnuts made in a bundt pan:

  • Warm Fall Flavors: Apple flavor infused with the season’s signature spices—cinnamon, nutmeg, and allspice—this donut embodies the essence of fall.
  • Rich Apple Notes: Apple cider adds a natural sweetness and depth, making these donuts a true celebration of autumn’s flavors.

These elements create a delicious treat that perfectly captures the taste of fall.

Tools You Need

Key Ingredients

Apple Cider

  • Provides the primary flavor and sweetness. The reducing process concentrates its flavor, making it a key element in achieving the signature taste of the apple cider cake.

Eggs

  • Eggs bind the ingredients together, add richness, and provide structure to the cake. They also help the cake rise by trapping air in the batter.

Granulated sugar

  • Sweetens the cake and contributes to its texture.
  • It helps create a tender crumb by breaking down into smaller particles during mixing.

Dark brown sugar

  • Adds a deeper, molasses-like flavor and moisture to the cake. It helps enhance the cake’s richness and complexity.
  • If you only have light brown sugar, check out our recipe to make it richer.

Whole milk

  • Adds moisture and helps dissolve the sugars and spices. Cold milk is used to cool the hot cider quickly, ensuring an even texture in the cake.

Vegetable oil

  • Provides moisture and tenderness. It helps keep the cake from becoming dry and adds a light, airy texture.

Vanilla extract

  • Adds a subtle, aromatic flavor that compliments the spices and apple cider.

All-purpose flour

  • The primary structure-building ingredient. It provides the framework for the cake, and its gluten content affects the texture.

Baking powder

  • A leavening agent that helps the cake rise by producing carbon dioxide gas. It works with the baking soda to create a light and fluffy texture.

Baking soda

  • Another leavening agent that helps the cake rise and contributes to the overall texture.
  • It neutralizes acidic ingredients and helps balance the cake’s pH.

Ground nutmeg

  • Adds warm, aromatic flavor. Nutmeg complements the apple cider and other spices, enhancing the cake’s overall taste.
  • You can use Pumpkin Spice or Mixed Spice instead.

Salt

  • Enhances the flavors of the other ingredients and balances the sweetness.
  • It also strengthens the cake’s structure by affecting the gluten.

Cinnamon sugar mixture

  • Sprinkle the cake after baking. It adds a sweet and spiced outer layer, mimicking the classic donut flavor.

How to Make Apple Cider Donut Cake

Prep

  1. Preheat the oven to 350°F (180°C) and butter and flour a 12-cup capacity (2.84 liters) bundt cake pan. Set aside.

Make the apple cider

  1. Pour the apple cider into a shallow saucepan and bring to a boil over medium heat until the cider is reduced to 1 cup (8 fl oz/240 ml).
  2. Transfer the reduced cider to a small bowl and set aside until the mixture has cooled to room temperature.

Make the donut cake batter

  1. Using a mixer or in a large bowl, whisk together the eggs, granulated sugar, brown sugar, milk, oil, and vanilla extract until well blended.
  2. Pour in the cider mixture and whisk until combined.
  3. In a separate medium bowl, stir together the flour, baking powder, baking soda, nutmeg and salt. Pour the wet into the dry ingredients and whisk until just combined.

Bake

  1. Pour the batter into your prepared pan and bake for 35-45 minutes, or until a wooden skewer inserted into the cake comes out clean. Let cool in the pan for 10 minutes and then invert onto a wire rack.
  2. Immediately coat the warm cake in cinnamon sugar and then let cool completely.  Store leftovers in an airtight container at room temperature for up to three days.

A close up of the interior of my apple cider cake.

Gemma’s Pro Chef Tips For Making Apple Cider Donut Bundt Cake

  • Again, for cakes, all ingredients should be at room temperature. This recipe calls for cold milk, though, in order to help cool the hot cider down faster.
  • If you can’t find apple cider, you can use unsweetened pure apple juice instead.
  • Granulated sugar can liquefy on the cake when defrosting, so if you plan to make this cake in advance and freeze it, do so before you coat the cake with sugar.
  • This is a very casual snacking cake but you can dress it up by serving it with my homemade vanilla ice cream and salted caramel sauce!
  • This cake would make a perfect addition to a special brunch!

Make Ahead & Storage Instructions

Make Ahead:

  • This cake freezes well! To freeze, skip the cinnamon sugar coating, wrap the cake tightly in plastic wrap, and store it in an airtight container for up to two months.
  • Thaw at room temperature, then brush with melted butter and coat with cinnamon sugar before serving.

Room Temperature Storage:

  • Keep the cake in an airtight container at room temperature for up to three days.

How to Prevent a Cake From Sticking to the Bundt Pan?

Here are some tips to ensure your apple cider bundt cake comes out of the bundt pan cleanly and beautifully with careful preparation and handling:

Proper Greasing and Flour Dusting

  • Butter or Oil: Thoroughly coat every nook and cranny of the bundt pan with softened butter or oil. Use a pastry brush to reach all the intricate designs of the pan. We do NOT recommend using baking spray with flour due to the residue.
  • Flour Dusting: After greasing, dust the pan with flour. Hold the pan over the sink and rotate it, tapping the sides gently to ensure an even coating. Shake out the excess flour to prevent clumps.

Use a Non-Stick Bundt Pan

  • Invest in a high-quality non-stick bundt pan. The non-stick coating, combined with proper greasing, provides the best chance of a clean release.

Let the Cake Cool Properly

  • Allow the cake to cool in the pan on a wire rack for 10 minutes after baking. This cooling time helps the cake firm up slightly and reduces the risk of it breaking when inverted.
  • Don’t let the cake cool completely in the pan, as it may stick more as it cools down.

Loosen the Edges Before Inverting

  • Gently run a thin, flexible spatula or knife around the edges of the cake, including the inner ring, to loosen it from the pan. Be careful not to scratch the pan.
  • Invert the Pan with Confidence:
    • Place a cooling rack or plate on top of the bundt pan. Firmly grip the pan and the rack together, and flip them in one smooth motion. Give the pan a gentle shake or tap to help release the cake.
  • Use a Wet Towel Trick:
    • If the cake is still sticking, place a damp kitchen towel over the inverted bundt pan. The steam created can help loosen the cake from the pan’s surface.

FAQs

  • Can I make this cake gluten-free?

  • How can I make this cake dairy-free?

  • Can I make this apple cider cake donut recipe without a bundt pan?

    • Yes, you can use a regular cake pan, but the cooking time may vary. The bundt pan’s shape helps the cake cook evenly and gives it its signature look.
  • Can I use whole wheat flour instead of all-purpose flour?

    • You can substitute whole wheat flour, but the texture may be denser. Use a mix of half whole wheat and half all-purpose flour for better results.
  • Can I add nuts or raisins to the cake?

    • Yes, feel free to fold in toasted chopped nuts, raisins, or even dried cranberries for added texture and flavor.
  • How do I know when the cake is done?

    • Insert a wooden skewer into the cake. If it comes out clean or with just a few crumbs, the cake is done. A toothpick will be too short.
  • Why did my cake turn out dense?

    • Overmixing the batter can cause a dense cake. Mix until just combined, and avoid overworking the flour.
  • What can I serve with Apple Cider Donut Cake?

    • Serve the cake with vanilla ice cream, salted caramel sauce, apple butter, or whipped cream for an extra indulgent treat.
  • How do I prevent the cinnamon sugar from melting into the cake?

    • Coat the cake with the cinnamon sugar while it’s still warm but not hot. If freezing, add the cinnamon sugar after defrosting.

More Apple Cake Recipes:

And don’t forget to buy my Bigger Bolder Baking Cookbook!

IMPORTANT NOTE: This recipe was improved and updated on 10/1/2024, to include explanations of key ingredients, answers to the most frequently asked questions, and more Pro Chef Tips.

Apple Cider Donut Cake

4.79 from 41 votes
Try my Apple Cider Donut Cake with warm spices and rich fall flavors-an easier take on classic donuts that's sure to impress in every bite.
Author: Gemma Stafford
Servings: 12 people
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Try my Apple Cider Donut Cake with warm spices and rich fall flavors-an easier take on classic donuts that's sure to impress in every bite.
Author: Gemma Stafford
Servings: 12 people

Ingredients

  • 2 cups (16 fl oz/480 ml) apple cider
  • 3 large eggs, at room temperature
  • ¾ cup (6 oz/170 g) granulated sugar
  • cup (4 oz/115 g) dark brown sugar
  • ½ cup (4 fl oz/120 ml) whole milk
  • ¼ cup (2 fl oz/60 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 ½ cups (12 ½ oz/355 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • Cinnamon sugar for dusting

Instructions

  • Preheat the oven to 350°F (180°C) and butter and flour a 12-cup capacity (2.84 liters) bundt cake pan. Set aside.
  • Pour the apple cider into a shallow saucepan and bring to a boil over medium heat until the cider is reduced to 1 cup (8 fl oz/240 ml).
  • Transfer the reduced cider to a small bowl and set aside until the mixture has cooled to room temperature.
  • Using a mixer or in a large bowl, whisk together the eggs, granulated sugar, brown sugar, milk, oil, and vanilla extract until well blended.
  • Pour in the cider mixture and whisk until combined.
  • In a separate medium bowl, stir together the flour, baking powder, baking soda, nutmeg and salt. Pour the wet into the dry ingredients and whisk until just combined.
  • Pour the batter into your prepared pan and bake for 35-45 minutes, or until a wooden skewer inserted into the cake comes out clean. Let cool in the pan for 10 minutes and then invert onto a wire rack.
  • Immediately coat the warm cake in cinnamon sugar and then let cool completely. Store leftovers in an airtight container at room temperature for up to three days.
4.79 from 41 votes (29 ratings without comment)
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Simon
Simon
3 years ago

I tried this today, I made half batch with the spices the way the recipe was written, but the second half of the batter I put more cinnamon, nutmeg and a tiny dash of clove.
The added spices made it a lot tastier. But over all, i’d say the recipe works out fine. For me though, more spices needed! Thanks Gemma for the great recipes!

Elizabeth
Elizabeth
2 years ago

Chef Gemma. Can I make these as muffins? If so what recommendation do you have for baking temperature and time? Thank you….love your recipes and techniques!

catherine
catherine
3 years ago

Made this today and it is amazing !! Thanks again for another brilliant recipe.

Kris Marie
Kris Marie
3 years ago

Oh I’m absolutely making this!! Gemma, I love my pumpkin cakes, bars and cakes like this served cold right out of the refrigerator. Just something so delicious about it!

Janice
Janice
1 month ago

Mine didn’t rise, I tested my baking powder & it’s still good. I checked for doneness with a toothpick and it came out clean but the cake was kinda gummy in the center. Don’t know what I did wrong, but was kind of disappointed.

Carrie
Carrie
1 month ago

This looks amazing, however I live outside of the states and can’t get actual apple cider, is simple apple juice ok to use as a substitute? Will it change anything?

Anita
Anita
11 months ago

I made this recipe as muffins. Works great! I used a standard silicone muffin form and got 14 regular sized ones out. They tasted absolutely perfect, their crumb is more like a cupcake, and they do taste like donuts, I kept the spices just like the recipe says and I loved the subtle nutmeg flavor. These were a hit, thanks Gemma!

Vanessa
Vanessa
1 year ago

When you pour the milk into the hot cider doesn’t the milk curdle?

Monica
Monica
1 year ago

Hi Gemma
thank you again for this amazing recipe, I will try it out tomorrow!

Do you have a cookbook with all the recipes – which are on this website please?

Many thanks in advance for your answer
Best wishes,
Monica

Alison
Alison
1 year ago

Hi, excuse my ignorance, but is this apple cider vinegar?

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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