Apple Cider Donut Cake: The Fall Flavor Bomb You Didn’t Know You Needed

Imagine biting into a cake that tastes like your favorite apple cider donut—but better. No lines at the farm stand, no grease-stained paper bag, just pure, spiced perfection. This isn’t just cake.

It’s nostalgia, convenience, and deliciousness rolled into one. And guess what? You can make it at home.

No deep fryer, no fancy equipment, just a bowl and a dream. Ready to upgrade your fall baking game? Let’s go.

Why This Recipe Slaps

This cake combines the cozy, spiced flavor of apple cider donuts with the moist, tender crumb of a Bundt cake.

No dry, sad donuts here—just a fluffy, cinnamon-kissed masterpiece. The secret? Reduced apple cider, which packs in maximum flavor without watering down the batter. Plus, the sugar-cinnamon crust?

Chef’s kiss. It’s like the cake version of that first bite into a fresh donut. You’re welcome.

Ingredients You’ll Need

2 cups apple cider (reduced to 1 cup—trust the process)
3 cups all-purpose flour (spooned and leveled, unless you enjoy dense cakes)
1 tbsp baking powder (because we’re not making pancakes)
1 tsp baking soda
1 tbsp cinnamon (more if you’re brave)
1/2 tsp nutmeg
1/2 tsp salt
3/4 cup unsalted butter, softened (cold butter is the enemy)
1 cup granulated sugar
1 cup brown sugar
3 large eggs (room temp, unless you like lumpy batter)
1 tsp vanilla extract
1/2 cup buttermilk (or milk + 1/2 tbsp lemon juice, in a pinch)

How to Make It: Step-by-Step

Reduce the cider: Simmer 2 cups of apple cider in a saucepan until it’s down to 1 cup.
Let it cool. (Yes, this step matters. No, you can’t skip it.)
Prep the pan: Grease a Bundt pan like your life depends on it. Dust with cinnamon-sugar for extra donut vibes.
Mix dry ingredients: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
Set aside.
Cream butter and sugars: Beat butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate wet and dry: Mix in half the flour, then buttermilk, then the rest of the flour. Fold in reduced cider.
Bake: Pour batter into the pan and bake at 350°F for 45–50 minutes.
A toothpick should come out clean—unless you hit a pocket of cinnamon sugar, which is a win.
Cool and coat: Let the cake cool for 10 minutes, then invert it. Brush with melted butter and roll in cinnamon-sugar while warm.

How to Store This Masterpiece

Room temp in an airtight container for up to 3 days. If it lasts that long.

For longer storage, wrap it tightly and freeze for up to 2 months. Thaw at room temp and re-crisp the sugar coating with a quick broil (watch it like a hawk).

Why This Recipe Is a Win

It’s easier than frying donuts but tastes just as indulgent. The reduced cider adds depth, while the buttermilk keeps it tender.

Plus, it’s a crowd-pleaser—perfect for brunches, potlucks, or eating straight from the pan at midnight. No judgment.

Common Mistakes to Avoid

Skipping the cider reduction: This is where the flavor lives. Don’t cheat.
Overmixing the batter: Gluten development = tough cake.
Mix until just combined.
Under-greasing the pan: Nothing’s sadder than a cake that won’t let go.
Adding sugar coating too early: Wait until the cake is warm, not hot, or it’ll melt into a sad glaze.

Swaps and Subs

No buttermilk? Use milk + lemon juice. Vegan?

Swap eggs for flax eggs and butter for plant-based butter. Gluten-free? A 1:1 GF flour blend works, but the texture may be denser.

Want more apple? Fold in 1 cup of finely diced apples (but don’t blame us if it’s extra moist).

FAQs

Can I use apple juice instead of cider?

Nope. Cider has a richer, spiced flavor.

Juice is just sad apple water here.

Why did my cake stick to the pan?

You didn’t grease it enough. Or you tried to flip it too soon. Patience is key.

Can I make this into muffins?

Absolutely.

Bake for 20–25 minutes instead. Mini muffins? Even better—just reduce the time.

Is this cake breakfast-approved?

IMO, anything with cider and cinnamon counts as breakfast.

But maybe don’t ask a nutritionist.

Final Thoughts

This cake is the love child of autumn and convenience. It’s moist, flavorful, and ridiculously easy to make. Whether you’re impressing guests or treating yourself, it’s a guaranteed win.

Now go forth and bake—your future self (and anyone within smelling distance) will thank you.