Okay, so here’s the thing. I’ve been obsessed with apple cider donuts since forever, but there’s this little problem—the good ones sell out by 9 AM at the orchard, and I’m definitely not a morning person. So last October, I had this brilliant (or so I thought) idea to make an apple cider donut cake instead.
First attempt? Disaster. Complete disaster. It came out dense like a brick. Pretty sure I could’ve used it as a doorstop.
But after three tries—and way too much apple cider—I finally nailed it. And honestly? This apple cider donut cake is better than the actual donuts. Don’t @ me.
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Why This Apple Cider Donut Cake Actually Works
Look, I’m gonna be honest with you. Most apple cider cake recipes online are just… meh. They either skip the cider reduction (huge mistake) or they don’t have enough spice. This recipe? It’s got everything. The moistness of a bundt cake, that cinnamon-sugar coating that sticks to your fingers, and actual real apple cider flavor.
My neighbor Sarah tried it last week and literally texted me at 10 PM asking for the recipe. Her exact words were “WHERE HAS THIS BEEN ALL MY LIFE??” All caps. That’s how you know it’s good.
The Secret Ingredient (That Nobody Talks About)
The magic trick here is reducing the apple cider. I know, I know—it sounds fancy and complicated. It’s not. You just… boil it down. That’s it. Takes about 20 minutes while you’re watching Netflix or whatever.
This concentrated cider is what makes this easy apple cider donut cake taste like you spent hours at a fancy bakery. When I skipped this step on my first attempt (because I was lazy), the cake tasted like… sad autumn. Just trust me on this one.
Ingredients for the Best Apple Cider Donut Cake
Shopping tip: Get fresh apple cider from the refrigerated section, not the shelf-stable stuff. There’s a difference. I learned this the hard way when my mother-in-law brought me the wrong kind and I was too polite to say anything. The cake still worked but it wasn’t chef’s kiss level.
For the Cake:
- 2 cups apple cider (fresh, not apple juice!)
- 2½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup vegetable oil (or canola, whatever)
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 3 large eggs, room temperature
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- ¼ cup melted butter
- ½ cup granulated sugar
- 2 tablespoons cinnamon (or more if you’re a cinnamon fanatic like me)
Actually, you know what? I always use more cinnamon than the recipe calls for. Life’s too short for bland cake.
How to Make This Moist Apple Cider Donut Bundt Cake
Step 1: The Cider Reduction (Don’t Skip!)
Pour your 2 cups of apple cider into a saucepan. Medium heat. Let it simmer until it reduces to about ¾ cup. This takes 20-25 minutes. Set a timer because I once forgot about it and… well, let’s just say my kitchen smelled like burnt apples for two days.
Let it cool completely. I mean it. If you add hot cider to your batter, weird things happen. Science or whatever.
Step 2: Mix the Dry Stuff
Preheat your oven to 350°F. Grease your bundt pan like your life depends on it. Use butter, use cooking spray, use whatever—just make sure that cake isn’t sticking. Been there. Cried about it.
In a big bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt. It’ll smell amazing. This is when you know fall has officially arrived in your kitchen.
Step 3: The Wet Ingredients
In another bowl (yes, you need two bowls, sorry), whisk together the oil, both sugars, eggs, applesauce, vanilla, and that cooled cider reduction. Mix until it’s smooth and looks kinda like caramel.
Here’s where I messed up the second time—I forgot the applesauce was in the fridge and added it cold. The batter got all weird and clumpy. Room temperature ingredients, people. The recipes say it for a reason.
Step 4: Combine and Bake This Fall Apple Cider Cake
Pour the wet ingredients into the dry ingredients. Fold gently—don’t overmix or you’ll end up with tough cake. Mix until just combined. Some lumps are fine. Actually, lumps are good. Means you’re not overmixing.
Pour into your bundt pan. Bake for 45-55 minutes. Every oven is different (mine runs hot, so I check at 42 minutes). Stick a toothpick in the center. If it comes out clean or with just a few crumbs, you’re golden.
Step 5: The Best Part – Cinnamon Sugar Coating
Let the cake cool in the pan for about 10 minutes. Then—and this is important—flip it onto a wire rack. While it’s still warm (not hot, warm), brush melted butter ALL over it. Every surface. Get in there.
Mix your cinnamon and sugar together. Now sprinkle that heavenly mixture all over the buttered cake. Pat it on with your hands if you need to. This is the magic that makes your homemade apple cider donut cake taste like actual donuts.
Tips I Wish Someone Had Told Me
Use a good bundt pan. My first pan was some cheap thing from a discount store. The cake stuck. I almost threw the whole pan in the trash. Invest in a decent nonstick bundt pan. You’ll thank me.
Don’t skip the applesauce. I know it seems random, but it keeps this apple cider cake with cinnamon sugar incredibly moist. Like, stays-fresh-for-days moist.
Serve it slightly warm. Pop a slice in the microwave for 15 seconds. Game changer. Trust me.
Storage: Cover it tightly. It stays good at room temperature for 3-4 days. Although in my house, it never lasts that long. My kids basically inhale it.
Why Everyone’s Making This Apple Cider Donut Bundt Cake
Is it just me or has everyone suddenly discovered bundt cakes again? I swear every other post on my feed is someone making a bundt cake. But this one—this simple apple cider donut cake—is special.
It’s got that perfect balance of spice without being overwhelming. The texture is tender but not crumbly. And that cinnamon sugar crust? It’s like eating the best parts of a donut without having to deep fry anything.
Plus, it looks impressive. Like you spent way more effort than you actually did. Which is my favorite kind of recipe.
The Final Verdict on This Cozy Apple Cider Cake Recipe
Listen, if you love fall, if you love donuts, if you love not having to wake up at dawn to get fresh cider donuts—make this cake. It’s genuinely one of the best things I bake all year.
My teenager, who normally only eats pizza and cereal, asked me to make this for her birthday instead of a regular cake. That’s the highest compliment I’ve ever received.
So yeah. Try it. Let me know how it turns out. And if you burn the cider reduction like I did that one time, just start over. We’ve all been there.
Happy baking! (And may your bundt pan release perfectly on the first try, unlike mine did last Tuesday.)
