This Apple Cider Donut Cake has all the cozy flavor of a fresh apple orchard doughnut in an easy, shareable Bundt cake. Made with reduced apple cider, applesauce, cinnamon, nutmeg, and brown sugar, it bakes into a soft, moist cake with a buttery cinnamon sugar topping.

It is ideal for fall baking, Thanksgiving dessert, weekend brunch, Halloween parties, or enjoying with hot coffee, tea, or warm apple cider.

Why you’ll love this apple cider donut cake

It tastes like an apple cider doughnut

Apple cider doughnuts are a classic fall bakery treat: lightly sweet, warmly spiced, and covered in cinnamon sugar. This cake gives you the same flavor combination in a simple Bundt cake that is easier to bake and serve to a crowd.

The combination of apple cider, cinnamon, nutmeg, brown sugar, and a buttery cinnamon sugar topping is what creates the recognizable doughnut-like flavor.

Reduced apple cider makes the flavor stronger

Apple cider has a lot of water, so reducing it on the stovetop makes its apple flavor more concentrated. The reduced cider is mixed into the cake batter, giving the cake a deeper apple taste without making the batter too thin.

Reducing cider before adding it to cake batter is a common technique in apple cider donut cake recipes.smittenkitchen+2

A soft, moist Bundt cake

Applesauce, oil, and brown sugar help keep this apple cider cake tender and moist. Applesauce adds natural apple flavor while oil gives the cake a soft texture that stays fresh for several days.

The cake is not meant to have the texture of a fried doughnut. Instead, it is a moist apple spice Bundt cake with the familiar cinnamon sugar flavor of an apple cider doughnut.

Easy cinnamon sugar topping

The topping is made by brushing melted butter over the warm cake and pressing cinnamon sugar onto the surface. The butter helps the cinnamon sugar stick and gives the exterior a rich, bakery-style finish.

For the best coating, apply the butter and cinnamon sugar while the cake is still slightly warm—not piping hot and not fully cold.

Ingredients for apple cider donut cake

Apple cider and applesauce

Use 1½ cups apple cider—not apple cider vinegar. Simmer it until you have ¾ cup reduced cider. This should take about 15 to 20 minutes, depending on the size of your saucepan.

Unsweetened applesauce adds moisture and apple flavor. Use smooth applesauce instead of chunky applesauce so the cake has an even crumb.

Flour, leaveners, and warm spices

All-purpose flour provides structure. Both baking powder and baking soda give the cake lift and keep the crumb soft.

Cinnamon is the main spice. Nutmeg and allspice add a warm bakery flavor. A small amount of salt balances the sweetness and makes the apple cider flavor more noticeable.

Brown sugar, eggs, oil, and vanilla

Brown sugar gives the cake a mild caramel flavor that works well with cider and spices. Granulated sugar adds sweetness and helps create a lighter texture.

Eggs provide structure, while neutral oil makes the cake moist. Vanilla extract rounds out the spice blend.

Butter and cinnamon sugar topping

Melted butter is brushed over the warm cake. A mix of granulated sugar and cinnamon is then pressed over the top and sides.

You may not use every bit of cinnamon sugar mixture, depending on the shape of your Bundt pan and how heavily you coat the cake. Save any untouched extra mixture for topping muffins, toast, or oatmeal.

How to make apple cider donut cake

Step 1: Reduce the apple cider

Pour 1½ cups apple cider into a small saucepan. Bring it to a gentle simmer over medium heat, then lower the heat to medium-low.

Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the cider reduces to ¾ cup. Remove it from the heat and let it cool to room temperature before making the cake batter.

Do not add hot cider to the eggs because it can affect the texture of the batter.

Step 2: Prepare the Bundt pan and dry ingredients

Preheat the oven to 350°F. Grease a 10- to 12-cup Bundt pan very thoroughly with baking spray containing flour, or grease it with butter and dust it with flour.

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

Bundt cakes can stick in detailed pans, so make sure every ridge and the center tube is coated well.

Step 3: Mix and bake the cake batter

In a large bowl, whisk the brown sugar, granulated sugar, eggs, oil, applesauce, vanilla, and cooled reduced apple cider until smooth.

Add the dry ingredients to the wet ingredients. Whisk or stir gently just until combined. Do not overmix the batter.

Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Apple cider Bundt cake recipes commonly bake at 350°F for about 45 to 55 minutes, with doneness checked using a toothpick or wooden pick.savingdessert+2

Step 4: Add the cinnamon sugar topping

Let the cake cool in the pan for 10 to 15 minutes. Carefully invert it onto a wire rack placed over a baking sheet or parchment paper.

While the cake is still warm, brush melted butter over the top and sides. Sprinkle or gently press the cinnamon sugar mixture all over the cake.

Let the cake cool for at least 30 minutes before slicing. The topping will set as the cake cools.

The classic finishing method is to brush the warm cake with melted butter and coat it in cinnamon sugar, which helps recreate the flavor and texture of apple cider doughnuts.thepioneerwoman+2

Tips for a moist apple cider Bundt cake

Let the reduced cider cool

Reduced cider should be cooled before you mix it with eggs. Hot cider can warm the eggs too much and may affect the cake’s final texture.

To cool it faster, pour the reduced cider into a heat-safe bowl and let it sit for 15 to 20 minutes. You can also refrigerate it briefly after it has stopped steaming.

Do not overmix the batter

Once flour is added, mix only until you no longer see dry streaks. Overmixing develops gluten and can make the cake tough rather than tender.

Use a whisk for the wet ingredients, then switch to a rubber spatula for folding in the dry ingredients if you prefer a gentler mixing method.

Grease the Bundt pan thoroughly

Use baking spray with flour for the easiest release. If using butter and flour, coat every curve and ridge of the pan, then tap out excess flour.

Let the cake cool for 10 to 15 minutes before inverting. Removing it immediately can cause it to break, while leaving it too long may cause it to stick.

Apply the topping while warm

The cinnamon sugar coating sticks best to a warm cake brushed with melted butter. If the cake becomes fully cool before topping, the butter may not hold the sugar as well.

If you want a lighter topping, brush butter only over the top of the cake and sprinkle cinnamon sugar there. For a full doughnut-style effect, coat the top, sides, and inner ring.

Serving, storage, and variations

How to serve apple cider donut cake

Serve this cake slightly warm or at room temperature. It is delicious on its own, but you can serve it with:

Hot apple cider
Coffee or chai tea
Vanilla ice cream
Whipped cream
Caramel sauce
A spoonful of apple butter
Fresh apple slices

For brunch, serve thin slices with coffee and fruit. For dessert, add ice cream and a drizzle of warm caramel sauce.

How to store apple cider cake

Store the completely cooled cake in an airtight cake container at room temperature for up to 3 days. Keep it away from direct heat and sunlight.

If your kitchen is very warm, refrigerate the cake for up to 5 days. Let slices come to room temperature before serving so the crumb becomes soft again. Similar apple cider doughnut Bundt cakes are commonly stored in an airtight container for up to about 3 days.

Can you freeze apple cider donut cake?

Yes. Wrap the completely cooled cake, or individual slices, tightly in plastic wrap followed by foil. Freeze for up to 2 months.

For the best cinnamon sugar texture, freeze the cake without the topping if possible. Thaw at room temperature, brush with fresh melted butter, and add fresh cinnamon sugar before serving.

Easy variations

Apple cider glaze: Replace the cinnamon sugar topping with a glaze made from powdered sugar and reduced apple cider.
Maple apple cider cake: Add 2 tablespoons pure maple syrup to the batter and use maple sugar in the topping.
Caramel apple cider cake: Drizzle cooled cake with caramel sauce after adding cinnamon sugar.
Apple cider loaf cake: Bake the batter in two greased 9-by-5-inch loaf pans for 45 to 55 minutes.
Mini Bundt cakes: Divide the batter among mini Bundt pans and bake for 18 to 24 minutes, checking early.