Name: Apple Cider Doughnut Cake
Prep time: 20 min
Cook time: 50 min
Total time: PT-487781H57M4S
Cuisine: American
Ingredients: 2 cups apple cider; 3 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup vegetable oil; 1 3/4 cups granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1/2 cup sour cream; 1/4 cup whole milk; 1/2 cup brown sugar (for coating); 1 tsp cinnamon (for coating); 2 tbsp melted butter (for coating)

Jump to Recipe

This Apple Cider Doughnut Cake is a moist, flavorful cake infused with warm spices and apple cider, reminiscent of the beloved fall bakery treat. Topped with a buttery cinnamon-sugar coating, it is a comforting dessert perfect for autumn gatherings, holiday tables, or simply enjoying with a warm cup of coffee or tea.

Why You’ll Love This Recipe

It captures all the flavors of classic apple cider doughnuts in an easy-to-make cake.
Requires no special equipment; a simple bundt pan does the job beautifully.
Perfect for serving at fall celebrations, brunches, or as a cozy dessert.
The cinnamon-sugar coating adds the perfect sweet and slightly crunchy finish.
Can be made ahead and stored, making it convenient for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Apple cider
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground allspice (optional)
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Sour cream or Greek yogurt
For topping: melted butter, granulated sugar, ground cinnamon

Directions

Preheat the oven to 350°F (175°C) and grease a bundt pan generously.
In a small saucepan, simmer apple cider until reduced by half, then let it cool.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, followed by vanilla extract and sour cream. Mix well.
Alternate adding the dry ingredients and reduced apple cider to the wet mixture, beginning and ending with the dry ingredients.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack.
Brush the warm cake with melted butter and sprinkle (or roll) with cinnamon-sugar until evenly coated.

Servings and timing

Servings: 12
Prep time: 20 minutes
Cook time: 45–50 minutes
Cooling and finishing: 20 minutes
Total time: Approximately 1 hour 30 minutes

Variations

Glazed version: Instead of cinnamon-sugar, drizzle with an apple cider glaze made with powdered sugar and apple cider.
Spiced version: Increase the amount of nutmeg and add cloves for a stronger spice profile.
Mini cakes: Bake in mini bundt pans or muffin tins for individual servings.
Stuffed version: Add a swirl of cinnamon-sugar in the middle of the batter before baking.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days.
Freeze slices wrapped tightly in plastic wrap and stored in a freezer bag for up to 2 months. Thaw at room temperature before serving.
To reheat, warm individual slices in the microwave for about 10–15 seconds to restore softness.

FAQs

Can I use apple juice instead of apple cider?

Apple cider provides a stronger, spiced apple flavor. Apple juice can be used, but the cake may taste slightly less rich.

Do I need a bundt pan to make this cake?

A bundt pan creates the best texture and presentation, but you can also use two loaf pans or a 9×13-inch baking dish with adjusted baking time.

Can I make this cake ahead of time?

Yes, this cake can be made one day ahead. Store tightly wrapped and add the cinnamon-sugar topping just before serving for best results.

How do I keep the cake from sticking to the bundt pan?

Grease the pan thoroughly with butter and flour, or use baking spray with flour included. Allow the cake to cool slightly before removing it.

Can I reduce the sugar in the recipe?

Yes, you can reduce the granulated sugar slightly, but the texture and sweetness balance may be affected.

What type of apple cider works best?

Fresh, unfiltered apple cider is ideal, but pasteurized cider also works well. Avoid sparkling cider for this recipe.

Can I make this recipe gluten-free?

Yes, substitute with a high-quality gluten-free flour blend. Be sure to check other ingredients for gluten as well.

Can I add apples to the batter?

Yes, finely diced apples can be folded into the batter for added texture and flavor.

Does this cake need to be refrigerated?

Not unless you plan to keep it for more than three days. At room temperature, it remains moist and flavorful.

Can I double this recipe?

Yes, but you will need two bundt pans or bake in batches. Do not overfill a single pan.

Conclusion

Apple Cider Doughnut Cake is a warm, comforting dessert that transforms the classic fall doughnut into an easy-to-share cake. With its tender crumb, aromatic spices, and sweet cinnamon-sugar coating, this cake is a delightful treat for any occasion. Whether enjoyed fresh from the oven or reheated later, it is sure to become a seasonal favorite.