Apple Cider Donut Cake

If you love the warm, cinnamon-sweet magic of an apple cider donut, you are going to fall head over heels for this Apple Cider Donut Cake! This bundt cake is unbelievably soft, moist, and bursting with the tart-meets-sweet essence of apple cider in every single bite.

What really sets this cake apart is its crackly cinnamon-sugar coating—exactly like your favorite fresh-baked donut. It's easy to whip up with simple pantry staples and makes your whole kitchen smell downright heavenly!

This cake is an absolute must-try for cozy fall mornings, casual get-togethers, or holiday brunches when you want to wow everyone with minimal effort. Bonus: It’s just as delicious as a make-ahead treat (hello, stress-free entertaining).

Baked with love and inspired by my favorite chilly orchard trips, this Apple Cider Donut Cake brings autumn right to your table any time of year. So, grab a mug of cider and get ready for a new household favorite!

Why You'll Love This Recipe

• All the flavors of your favorite apple cider donuts, in easy cake form
• Super moist and tender crumb packed with cozy autumn spices
• Crowd-pleasing for breakfast, dessert, or coffee breaks
• Stays fresh and delicious for days—or can be made ahead
• Simple ingredients and one-bowl preparation—no mixer needed

Key Ingredients for Apple Cider Donut Cake

See recipe card below for full list of measurements, ingredients, and instructions.

Apple Cider

Apple cider is the heart and soul of this cake. It lends incredible apple aroma, natural sweetness, and just the right dose of tartness. Use filtered apple cider for the cleanest flavor, and be sure to reduce it as instructed for the most intense result. If you only have hard cider or unfiltered cider, you can use it in a pinch, but the cake’s flavor may be a bit less sweet.

Brown Sugar

Brown sugar deepens the cake’s flavor with caramel-like notes and helps keep the crumb irresistibly moist. Light or dark brown sugar both work well. In a pinch, you can substitute white sugar, but the cake will be lighter in color and flavor.

Warming Spices

This recipe uses a blend of cinnamon, nutmeg, and allspice to capture the signature donut taste. Feel free to adjust the spices to your own liking, or try adding a dash of cardamom or ginger for extra warmth.

Greek Yogurt or Sour Cream

A touch of Greek yogurt or sour cream ensures a perfectly tender, plush crumb. Either option will add a subtle tang and keep the cake beautifully moist. Plain whole-milk yogurt also works fine.

Butter

Melted butter makes for a rich, flavorful cake that “fries” up the outside a little like a real donut once dusted with cinnamon sugar. You could use a neutral oil for a dairy-free twist, but the classic flavor is best with butter.

Instructions for Apple Cider Donut Cake

See recipe card below for full list of measurements, ingredients, and instructions.

Reduce the Apple Cider

Pour the apple cider into a small saucepan and bring it to a gentle boil over medium heat. Simmer until it has reduced to about 3/4 cup—this intensifies the apple flavor. Cool completely before using. (This step makes all the difference so don’t skip it!)

Prepare Your Pan

Generously grease a 10-cup bundt pan with nonstick spray or softened butter, making sure to coat every nook and cranny. A light dusting of flour can help prevent sticking.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.

Blend the Wet Ingredients

In a separate large mixing bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, Greek yogurt (or sour cream), vanilla extract, and cooled reduced apple cider until smooth and creamy.

Combine and Pour

Add the dry ingredients to the wet ingredients. Gently fold everything together with a spatula or wooden spoon just until combined—don’t overmix! The batter will be thick and fragrant.

Bake

Pour the batter evenly into the prepared bundt pan. Bake at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool and Coat

Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack. Brush the still-warm cake all over with melted butter, then generously sprinkle the cinnamon-sugar mixture all over, pressing gently so it sticks.

Recipe Variations

Make It Gluten-Free

You can easily swap in a cup-for-cup gluten-free flour blend to make this cake gluten-free. Just be sure to let the cake cool completely before slicing for best texture, as gluten-free cakes can be more delicate when warm.

Try a Different Pan

No bundt pan? A standard 9x5-inch loaf pan or a 9-inch round cake pan works too—just start checking for doneness 5-10 minutes early, as baking times may vary.

Dairy-Free Twist

For a dairy-free version, use your favorite non-dairy yogurt and substitute vegan butter or a neutral oil. The cake will still be rich and delicious, though a bit less buttery.

Extra Apple Goodness

Fold in one peeled and finely chopped apple or a handful of diced dried apples for a little extra apple texture and flavor. Granny Smith or Honeycrisp both work perfectly!

Spiced Sugar Upgrade

Add a pinch of ground ginger or cardamom to the cinnamon-sugar coating for a fragrant, bakery-style finish that’s totally irresistible.

Serving Suggestions

This Apple Cider Donut Cake is wonderful on its own with a hot cup of coffee, herbal tea, or—of course—a glass of warm or cold apple cider. For brunch, serve slices with fresh fruit, scrambled eggs, and crispy bacon. Dress it up for dessert with a scoop of vanilla ice cream and a drizzle of caramel sauce, or add a little whipped cream and extra cinnamon sugar on top for bakery-style flair.

Storage and Reheating

Store leftover cake tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days (letting it come to room temp before serving for best texture). To reheat, microwave individual slices for about 10 seconds to refresh the softness. You can also freeze the cake (whole or sliced) wrapped airtight for up to 2 months—thaw overnight in the fridge and dust with extra cinnamon sugar if needed before serving.

Frequently Asked Questions About Apple Cider Donut Cake (FAQ)

Q: Can I use apple juice instead of apple cider?
A: In a pinch, you can use apple juice, but cider gives the cake a more robust, tart apple flavor. If you do use juice, try to find one without added sugar.

Q: How do I prevent the cake from sticking to the bundt pan?
A: Grease your pan very well, including all the nooks and crannies! Dusting with flour or using a baking spray with flour helps a lot.

Q: Does the cake need to be refrigerated?
A: The cake stays freshest at room temperature in an airtight container for up to 2 days, but you can refrigerate it if you want it to last a bit longer.

Baking this Apple Cider Donut Cake is like capturing autumn in every slice—moist, fragrant, and so simple to make. I hope it brings plenty of cozy joy to your table. If you try it, don’t forget to leave a comment or rating—I’d love to hear how it goes!