Apple Cider Doughnut Cake is more than just a recipe—it’s a memory baked into every slice. Hi, I’m Amanda, the heart behind BeamRecipes. Cooking has always been my way of bringing comfort and connection to the people I love, and this cake is a perfect example. Inspired by cozy orchard days and family traditions, it’s simple enough for weeknights yet special enough for gatherings. On BeamRecipes, I share approachable dishes like this one, with step-by-step guidance and a touch of warmth. Together, we’ll turn everyday baking into moments that feel joyful, nostalgic, and full of home.
Why You’ll Love This Apple Cider Doughnut Cake
A Taste of the Orchard at Home
This recipe captures the cozy flavor of cider doughnuts without the fuss of frying.
Perfect for Sharing
It bakes beautifully in a bundt pan, making it a centerpiece for gatherings, brunches, or family dinners.
Simple Pantry Ingredients
No complicated techniques here — just familiar baking staples and a bottle of apple cider.
A Cozy, Reliable Recipe
Moist crumb, fragrant spices, and a cinnamon sugar finish make this cake taste as comforting as it looks.
Ingredients and Easy Swaps
Core Ingredients
- 2 cups apple cider (reduced for stronger flavor)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
Swaps and Adjustments
- Swap sour cream for Greek yogurt if needed.
- Try apple juice if cider isn’t available (though flavor will be lighter).
- For a dairy-free version, use vegan butter and dairy-free yogurt.
Step-by-Step Instructions
- Reduce the Cider
Pour 2 cups of apple cider into a saucepan and simmer until reduced to 1 cup. This step concentrates the flavor. - Mix Dry Ingredients
Whisk flour, baking powder, baking soda, cinnamon, and nutmeg in a bowl to evenly distribute the leavening and spices. - Cream Butter and Sugar
Beat butter with granulated and brown sugar until light and fluffy. This traps air and helps the cake rise. - Add Eggs and Vanilla
Incorporate eggs one at a time, then stir in vanilla for depth. - Combine Wet and Dry
Alternate adding dry mixture and reduced cider with sour cream into the butter mix, beginning and ending with dry ingredients. - Bake
Pour batter into a greased bundt pan and bake at 350°F for 45–50 minutes, or until a toothpick comes out clean. - Cinnamon Sugar Finish
Brush the warm cake with melted butter, then sprinkle generously with cinnamon sugar to mimic doughnut coating.
Why This Recipe Works
Reduced Cider for Bold Flavor
Reducing the cider may feel like an extra step, but it’s the secret to making this cake taste like a doughnut stand in autumn. Boiling away the water leaves you with concentrated apple sweetness that seeps into every bite. Without it, the flavor would be faint and forgettable.
Sour Cream Keeps It Moist
Some cakes dry out after a day, but sour cream keeps this one soft and tender. The gentle tang not only balances the sweetness but also works with baking soda to create a delicate crumb. It’s the reason this cake tastes bakery-fresh even two days later.
Butter + Brown Sugar
The combination of butter and brown sugar makes the base of this cake rich and golden. Brown sugar adds a touch of molasses, giving the cake a cozy depth that pairs beautifully with the spices. It’s the same comforting flavor you’d expect from a warm doughnut.
Cinnamon Sugar Coating
Rolling warm doughnuts in cinnamon sugar is the best part of visiting an orchard, and this cake captures that magic. Brushing melted butter over the surface allows the sugar to cling to every ridge, creating a crunchy, fragrant finish that makes it impossible to stop at one slice.
Bundt Pan Magic
The shape of a bundt pan isn’t just pretty — it gives this cake its character. Those ridges catch the cinnamon sugar, while the pan’s center hole ensures the batter bakes evenly. The result is a cake that’s golden outside, soft inside, and impressive on any table.
Real-Life Variations
Glazed Version
If you love sweetness, skip the cinnamon sugar and whisk together powdered sugar, a splash of reduced cider, and a touch of vanilla for a smooth glaze. Drizzle it over the cooled cake for a glossy finish that sets into a sweet shell.
Muffin Style
For a quicker version, divide the batter into a lined muffin tin and bake 18–20 minutes. Dip the warm tops in butter and cinnamon sugar, and you’ll have portable “doughnut muffins” that kids love.
Maple Twist
For a stronger fall flavor, replace half the granulated sugar with pure maple syrup. It adds a caramel-like sweetness and makes the cake taste like a Vermont weekend in October.
Gluten-Free Option
This cake adapts well to a gluten-free lifestyle. Swap the flour for a 1:1 gluten-free baking blend. The sour cream and cider reduction help maintain the soft texture so it doesn’t feel heavy or crumbly.
Holiday Version
Around the holidays, fold in dried cranberries, fresh orange zest, and a pinch of cloves. The result is a festive cake that works just as well on a Christmas dessert table as it does in October.
Mistakes to Avoid
Skipping the Cider Reduction
Pouring plain cider into the batter might seem fine, but it waters down the flavor. Always simmer it down to half its volume — that’s what makes every bite burst with apple essence.
Overmixing the Batter
It’s tempting to beat the batter smooth, but doing so develops gluten in the flour, making the cake dense. Mix just until the dry streaks disappear for a tender crumb.
Greasing the Pan Poorly
Bundt cakes are notorious for sticking. Use butter or baking spray generously, making sure every ridge and corner is coated. A well-greased pan is the difference between a flawless cake and one that breaks apart.
Cooling Too Long Before Coating
The cinnamon sugar sticks best when the cake is still warm. If you wait until it cools completely, the coating will slide right off. Brush with butter and sprinkle sugar as soon as it’s safe to touch.
FAQ
Can I make this ahead?
Yes! Apple Cider Doughnut Cake keeps well at room temperature for 2–3 days if covered tightly. The flavor often deepens overnight, making it even better the next day.
Can I freeze Apple Cider Doughnut Cake?
Absolutely. Wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature and refresh with a light dusting of cinnamon sugar before serving.
What kind of cider should I use?
Look for fresh, non-alcoholic apple cider from the produce section or farmer’s market. Hard cider and apple juice concentrate won’t give the same flavor.
Do I need a bundt pan?
Not at all. While the bundt pan makes a showstopper presentation, you can use a 9×13 pan or even loaf pans. Just adjust the bake time slightly and check for doneness with a toothpick.
Can I add a glaze and cinnamon sugar?
Yes, and it’s a baker’s trick for special occasions. Coat the cake in cinnamon sugar, then drizzle lightly with glaze once cooled. It’s indulgent, but unforgettable.
Final Encouragement
Bake this cake not just for the taste, but for the moment it creates. Imagine pouring coffee, slicing into that sugar-dusted crumb, and sharing it with the people you love. That’s what real comfort in the kitchen feels like — simple, warm, and full of spirit.
Apple Cider Doughnut Cake
Equipment
- Bundt Pan
- Saucepan
- Mixing Bowls
- Electric Mixer
- Wire Rack
Ingredients
Main Ingredients
- 2 cups apple cider to be reduced to 1 cup
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon nutmeg
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 cup unsalted butter softened
- 3 large eggs
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
Topping
- melted butter for brushing
- cinnamon sugar for coating
Instructions
- In a saucepan, reduce 2 cups of apple cider to 1 cup over medium heat. Set aside to cool slightly.
- Preheat oven to 350°F (175°C). Generously grease and flour a bundt pan.
- Whisk together flour, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.
- In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding the flour mixture and reduced cider with sour cream to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into the prepared bundt pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15–20 minutes, then turn out onto a wire rack.
- While still warm, brush with melted butter and sprinkle generously with cinnamon sugar.