- Apple Cider Donut Bundt Cake Recipe
- Tips for the Best Apple Cider Donut Cake
- How to Make Apple Cider Glaze Topping
- Substitutions/Additions for the Recipe
- How to Make into Mini-Muffins
- Common Questions
- Ready for Your New Fall Favorite?
Apple Cider Doughnut Cake is, hands down, one of those treats that fixes your mood in five seconds flat. If you’re like me, you’ve probably craved that simple, homey flavor but just didn’t want to fry up a batch of those messy (but oh so good) apple cider donuts. Bundt cakes solve that problem, and wow, do they hit the spot. Ever tried making one and it just feels sorta… plain? Let’s fix that. I’ve played around with so many variations, and I’ve got the hacks, twists, and downright tasty ideas for your next baking adventure. Honestly, there’s no going back once you try these.
Apple Cider Donut Bundt Cake Recipe
Okay, let’s get into the core of it. You want that right-outta-the-orchard warmth, yeah? You’ll need some staple stuff from the pantry — flour, sugar, eggs, baking soda, cinnamon (this is so key, don’t skip), allspice if you’re feeling jazzy, and, of course, real apple cider. Trust me, do not try to use apple juice here. It won’t give you that rich apple flavor. Melted butter gives it all that moist, doughnut-like crumb we love.
You’ll start by reducing your apple cider down so it’s nice and strong. This does make your kitchen smell like October. Beat your wet ingredients, stir in your dries (don’t stress if you get a few lumps), then into a well-greased bundt pan it goes. I sometimes toss in some chopped apples or swap out half the flour for whole wheat if I want a more rustic vibe. Bake it till a toothpick comes out mostly clean (50-ish minutes for my oven, but ovens are total drama queens, so watch it).
“I made this apple cider doughnut cake for a tailgate and it was gone in minutes. Can’t believe it was homemade!” – Molly S.
Tips for the Best Apple Cider Donut Cake
Alright, let me be real here. Your apple cider doughnut cake can be just okay if you cut corners. Here’s how to take it from basic to wow. First, always use fresh apple cider for the best flavor. Day-old cider is fine for drinking but can taste flat in your cake. Give your bundt pan a serious butter and flour job—even if it’s nonstick, you don’t want sticking. When you coat the cake with the cinnamon sugar, do it while the cake’s still warm (trust me, it helps the sweet stuff melt right in and stick). Oh, and don’t mess with the spices too much. Cinnamon, nutmeg, maybe a pinch of ginger is all you need.
Room temp ingredients make a fluffier cake. I learned that the hard way once—my cold butter sunk in the batter and I got a sad, squishy bottom. A little patience helps! And don’t skimp on the cider reduction step. Yeah, it takes a few more minutes. But the punch of flavor isn’t the same if you skip or rush it.
How to Make Apple Cider Glaze Topping
Okay, this is my favorite part. The glaze. Some people just do cinnamon sugar and call it a day, which is good! But an apple cider glaze? Next level. Grab a cup or so of powdered sugar and add tiny splashes of that reduced cider until you get a drizzle that’s not too runny, not too stiff. Sometimes I throw in a little melted butter for richness, or a dash of vanilla if I want a little extra oomph.
Drizzle it over the still-warm cake so it soaks in, then add cinnamon sugar on top if you’re feeling fancy (I always am). Clean-up’s kind of a sticky mess, but I promise, you’ll forgive yourself once you taste it.
Substitutions/Additions for the Recipe
Look, you gotta work with what’s in the kitchen, right? If you’re outta apple cider, you can try mixing apple sauce and a splash of lemon juice. I know, not perfect, but it’ll give you a slight tang and moisture boost. Gluten-free mixes totally work here, but add an egg for stability. If you want to get wild, diced pears are great in the fall, and dried cranberries bump it up a notch around the holidays.
For spices, ground cardamom or five-spice can shake things up if you’re bored. Oh, and brown butter instead of regular butter? Basically, the five-star restaurant version of this cake. My cousin swears by using oat milk instead of regular milk for a slightly nutty flavor, but I’m neutral on that one. It’s your kitchen, do your thing.
How to Make into Mini-Muffins
Mini-muffins just make life happier, let’s be honest.
- Use the same batter, but fill mini-muffin tins about 2-thirds full.
- Bake for 10 to 14 minutes. Keep an eye out, since ovens vary.
- Roll warm muffins in melted butter, then toss in cinnamon sugar.
- Perfect for parties or road trips with messy eaters (kids or adults, no judgment).
Common Questions
Do I have to reduce the apple cider?
Yep, if you want that strong, punchy apple flavor. Otherwise, your cake will taste kinda bland.
Can I make it ahead?
Totally. This cake gets even better the next day when the flavors mellow out. Just store tightly wrapped.
What if I don’t have a bundt pan?
A round cake pan works, or even a loaf pan. You might have to adjust bake time a little bit.
Can I freeze slices?
You sure can! Wrap them up tight. They’ll thaw in about an hour at room temp.
Is it super sweet?
It depends on your sweet tooth. The glaze bumps up the sweetness, but you can always skip or use less.
Ready for Your New Fall Favorite?
So, if you’ve been searching for a go-to apple cider doughnut cake you’ll actually want to make again (and again), these variations are for you. With a little cider, some kitchen creativity, and a bit of courage, you’ll have something that beats the pants off any store-bought dessert. If you want more apple inspo, check out these apple dessert ideas. Give it a shot—then tell me all about it in the comments, because if there’s an apple cider doughnut cake worth bragging about, I want to know!
Apple Cider Donut Bundt Cake
Equipment
- Bundt Pan
- Saucepan
- Mixing Bowls
- Hand or Stand Mixer
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup apple cider reduced to 1/2 cup
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 eggs room temperature
- 1/2 cup milk room temperature
Glaze & Coating
- 1 cup powdered sugar for glaze
- 2-3 tbsp reduced apple cider for glaze consistency
- 1/2 cup cinnamon sugar for coating warm cake
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- Simmer 1 cup apple cider in a small saucepan until reduced to 1/2 cup. Let cool slightly.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl, beat sugar, eggs, melted butter, milk, and reduced cider until combined.
- Stir dry ingredients into wet until just combined (a few lumps are fine).
- Pour into prepared bundt pan and bake for 45–55 minutes, or until a toothpick comes out mostly clean.
- Let cake cool 10 minutes in pan, then carefully invert onto a plate.
- Mix powdered sugar with 2–3 tbsp reduced cider until smooth. Drizzle over warm cake, then sprinkle with cinnamon sugar.