Apple Cider Doughnut Cake is what I make when I want that cozy farm stand vibe but I do not want to stand in a long line for warm donuts. You know that moment when it is chilly outside, you are craving something cinnamon sugar, and you also want a dessert that feels a little special? This cake hits all of that. It smells like apples, spice, and weekend comfort, and it is honestly hard to wait for it to cool. If you have ever wished you could bottle up fall and slice it, this is pretty close. 
The Story Behind This Recipe
From my kitchen to yours—Apple Cider Doughnut Cake mixes classic comfort with bright flavor. Tested, tasted, and ready for your table. Apple Cider Doughnut Cake is what I make when I want that cozy farm stand vibe but I do not want to stand in a long…
One of My Favorite Fall Traditions
Every year, I tell myself I will be normal about apple season. Then I buy way too many apples, a jug of cider, and suddenly my kitchen looks like a small orchard moved in. I love apple picking, but the real tradition for me is baking something that makes the whole house smell like cinnamon for hours.
This is the cake I bring when friends come over for coffee, or when I need an easy dessert for a casual dinner. It is also the kind of thing you can nibble on for breakfast, no judgment. The crumb is tender and a little dense in a good way, and the cinnamon sugar coating is what gives you that true donut shop feel.
If you are on an apple kick like I always am, you might also like this fun little dessert idea, apple pie cheesecake trifles. It is a totally different vibe, but still very apple forward.
And quick side note because people ask: this cake uses apple cider, not apple cider vinegar. If you are curious about vinegar uses, I have seen some interesting tips like how to use apple cider vinegar for shiny hair, but for baking, we are sticking with cider for sweetness and flavor.
Apple Cider Donut Bundt Cake Recipe
Let us talk about the actual plan. The goal is a cake that tastes like an apple cider donut, with a soft crumb and that cinnamon sugar finish. The most important step is reducing the cider because it concentrates the apple flavor without adding extra liquid. It sounds fancy, but it is basically just simmering it until it is smaller in volume and smells amazing.
What you will need
- Apple cider (we will reduce it)
- All purpose flour
- Baking powder and baking soda
- Salt
- Warm spices like cinnamon and a little nutmeg
- Unsalted butter
- Brown sugar and white sugar
- Eggs
- Vanilla extract
- Buttermilk or plain yogurt
- For coating: melted butter, cinnamon, and sugar
Directions (my easy home method)
1) Reduce the cider: Pour your cider into a small pot and simmer it until it reduces and smells concentrated and appley. Let it cool so it does not scramble your eggs later.
2) Prep the pan: Grease your bundt pan really well, then flour it. I do not skip this because bundt cakes love to cling to the pan when you least expect it.
3) Mix dry: Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
4) Mix wet: Cream butter and sugars until fluffy. Add eggs one at a time, then vanilla. Stir in the cooled reduced cider.
5) Combine: Add the dry ingredients in two or three additions, alternating with buttermilk or yogurt. Mix just until you do not see dry streaks.
6) Bake: Pour into the pan and bake until a toothpick comes out clean, with maybe a few moist crumbs.
7) Cool and coat: Cool in the pan briefly, then flip out onto a rack. Brush with melted butter, then roll or sprinkle generously with cinnamon sugar.
This is one of those recipes where little details matter. The reduced cider gives that unmistakable apple note, and the butter plus cinnamon sugar finish is what makes it feel like the real thing. If you are looking for another apple baking project for the week, this one is cozy too: apple pie filling coffee cake.
“I made this for a family brunch and everyone thought I bought it from a bakery. The cinnamon sugar coating was gone first, obviously. I am making it again for Thanksgiving weekend.”
Which Bundt Pan Should I Use
I have made this in a few different pans, and here is the honest truth: the best bundt pan is the one you trust to release cleanly. If you have a pan that has never betrayed you, use it.
That said, a classic 10 to 12 cup bundt pan is ideal. The detailed swirl pans are gorgeous, but they have more nooks, and cinnamon sugar cake loves to stick in nooks. If you are using a fancy design pan, just grease it like you mean it. I usually do butter plus a dusting of flour, making sure I get into every ridge.
Also, do not overfill your pan. Try to keep batter around two thirds to three quarters full. This cake rises nicely, and you want space for that.
If you do not have a bundt pan, you can still make this. A tube pan works, and in a pinch, two loaf pans can work too. You will just need to watch baking time since the shape changes how fast the center cooks.
Tips for the Best Apple Cider Donut Cake!
This is where I save you from the little mistakes I have made so you do not have to. Because yes, I have had a bundt cake stick before. And yes, I have also tried to coat it too early and watched the sugar melt into a weird paste. Learn from my chaos.
My best tips:
1) Reduce the cider enough. If you skip this, the apple flavor will be faint. You want it to smell like apples in a strong, cozy way.
2) Let the cake cool a bit before coating. If it is too hot, the cinnamon sugar can melt. If it is too cool, the butter will not cling as well. I aim for warm, not steaming.
3) Do not overmix. Once flour goes in, mix gently. Overmixing can make the crumb tough.
4) Use fresh spices. Cinnamon that has been sitting around for three years is not doing you any favors.
5) Double coat if you love that donut vibe. I sometimes do a quick coat, let it sit 10 minutes, then brush a little more butter and add another sprinkle. It is extra, but worth it.
If you are serving this at a fall party and want another dessert that screams apples, take a peek at caramel apple cheesecake cake. It is richer and more decadent, but it makes people happy.
And one more note for the keyword lovers and the real life bakers alike: Apple Cider Doughnut Cake is even better the next day. The flavors settle, and the crumb stays moist. I keep it covered on the counter if it is cool in my kitchen, or in the fridge if it is warm out.
How to Make Into Mini-Muffins
If you want something grab and go, mini muffins are the move. They are also great if you are baking for kids, potlucks, or just because you want a cinnamon sugar snack without slicing cake.
Mini-muffin tweaks that help
Use the same batter, but grease your mini muffin pan well. Fill each cup about two thirds full. Bake at the same temperature as the bundt cake, but start checking early. Mini muffins bake fast, usually around 10 to 14 minutes depending on your oven.
For the coating, I do it assembly line style: dip the warm mini muffins in melted butter, then roll in cinnamon sugar. Set them on a rack so the coating sets up.
Mini version bonus: you get more cinnamon sugar coverage per bite, which is kind of the whole point. And yes, Apple Cider Doughnut Cake in mini form disappears even faster than the bundt.
Common Questions
Can I use apple juice instead of apple cider?
Yes, but cider usually has a deeper apple flavor. If you use juice, definitely do the reduction step to boost the taste.
How do I keep my bundt cake from sticking?
Grease every inch of the pan and flour it. Also let the cake cool in the pan for about 10 to 15 minutes, then flip it out while it is still warm.
Can I make this Apple Cider Doughnut Cake ahead of time?
Absolutely. I think it tastes great the next day. If you can, do the cinnamon sugar coating the day you plan to serve it so it stays crisp.
Do I need buttermilk?
No. Plain yogurt works, and you can also make a quick substitute with milk plus a splash of lemon juice or vinegar, let it sit a few minutes, then use it.
Can I freeze it?
Yes. Freeze the uncoated cake wrapped well. Thaw, then add the melted butter and cinnamon sugar coating when you are ready to serve.
A Cozy Slice to Bake This Week
If you want your kitchen to smell like fall and your dessert to feel like a treat without a lot of fuss, Apple Cider Doughnut Cake is the one I would bet on. Reduce the cider, grease the pan well, and do not rush the coating, and you will be in a very good place. If you want to compare methods or get more inspiration, I enjoyed reading glazed apple cider doughnut cake – Smitten Kitchen and also this helpful fall bake guide, The Most Delicious Apple Cider Donut Bundt Cake for Fall. Now go make it, pour yourself something warm to drink, and do not be surprised if you end up slicing off a little extra piece just to even it out.
Apple Cider Doughnut Cake
Ingredients
Method
- Reduce the cider: Pour apple cider into a small pot and simmer until it reduces and smells concentrated, then let it cool.
- Prep the pan: Grease a bundt pan thoroughly and flour it to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In another bowl, cream the softened butter with brown and white sugar until fluffy. Add eggs one at a time followed by the vanilla, then stir in the cooled reduced cider.
- Combine the two mixtures: Gradually add the dry ingredients in parts, alternating with buttermilk or yogurt, mixing gently until no dry streaks remain.
- Pour the batter into the prepared bundt pan and bake until a toothpick inserted comes out clean, usually around 55-60 minutes.
- Cool the cake briefly in the pan, then invert it onto a wire rack. Brush with melted butter, then roll or sprinkle generously with cinnamon sugar.
