Apple Cider Donut Cake: 5 Easy Steps for Fall Flavor

Rachael

November 28, 2025

This Apple Cider Donut Cake is the ultimate autumn dessert, capturing all the nostalgic warmth and flavor of a fresh donut from the apple orchard. Imagine a wonderfully moist, tender cake infused with concentrated apple cider and aromatic spices like cinnamon and nutmeg. Each bite melts in your mouth, but the real magic is the exterior.

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Just like a classic cider donut, this cake is brushed with melted butter and generously coated in a crunchy, sweet cinnamon-sugar crust. It’s a show-stopping Bundt cake that’s surprisingly easy to make, delivering that beloved bakery-fresh experience right from your own kitchen. Whether you’re serving it for a special occasion, a holiday gathering, or just a cozy weekend treat, this cake is guaranteed to fill your home with the comforting scent of fall and become an instant family favorite.

There’s something uniquely comforting about the arrival of autumn. The crisp air, the changing leaves, and the flavors that define the season—pumpkin, spice, and of course, apple cider. My favorite fall tradition has always been visiting a local orchard, sipping warm cider, and biting into a fresh, sugary apple cider donut. I wanted to capture that exact feeling in a dessert that could be shared with family and friends around the dinner table.

That’s how this Apple Cider Donut Cake was born. It took several attempts to get the texture and flavor just right—moist but not heavy, with a powerful but not overwhelming apple-cinnamon punch. The key, I discovered, was boiling down the cider to create a potent syrup. This simple step transformed the cake from good to unforgettable, perfectly replicating that orchard-fresh taste in every single slice.

Why You’ll Love This

Intense Fall Flavor: The secret is reducing the apple cider, which concentrates the flavor for a truly authentic Apple Cider Donut Cake taste.
Perfect Texture: It has a soft, moist crumb with a delightful, crunchy cinnamon-sugar crust that mimics a real donut.
Bakery Quality, Home-Baked Ease: It looks and tastes like it came from a specialty bakery but is made with simple, accessible ingredients and straightforward steps.
Crowd-Pleasing Dessert: The beautiful Bundt shape and irresistible flavor make it the perfect centerpiece for any fall celebration or holiday table.

What Makes This Apple Cider Donut Cake Special

What truly sets this cake apart is its commitment to authentic flavor and texture. Unlike some recipes that use apple juice or apple flavoring, this one relies on a concentrated apple cider reduction.

This technique is non-negotiable for achieving a deep, tangy apple flavor that shines through the warm spices. Furthermore, the two-part topping process—a coating of melted butter followed by a generous dusting of cinnamon sugar—creates a distinct crust that provides a satisfying light crunch, perfectly emulating the exterior of a freshly made cider donut. The use of both buttermilk and melted butter in the batter ensures a tender, rich crumb that stays moist for days, making it as delicious on day three as it is fresh from the oven.

Key Ingredients for Apple Cider Donut Cake

Apple Cider: The star of the show! For the best result, you should use fresh, unfiltered apple cider, not apple juice. The cloudy, robust flavor of real cider is what gives this cake its signature taste. We’ll be reducing it to concentrate that flavor.
All-Purpose Flour: Provides the structure for our cake. Be sure to measure it correctly by spooning it into the measuring cup and leveling it off.
Spices: A warm blend of ground cinnamon and nutmeg is essential for that classic donut flavor.
Butter: Melted butter is used in both the cake batter for richness and on the outside to help the cinnamon-sugar topping adhere.
Buttermilk: The acidity in buttermilk reacts with the baking soda to create a light, tender crumb. It also adds a subtle tang that complements the apple cider.
Sugars: A combination of granulated and light brown sugar in the cake adds moisture and a hint of molasses flavor. Granulated sugar is used for the crunchy exterior coating.

How to Make The Perfect Apple Cider Donut Cake: Step-by-Step

Step 1: Reduce the Apple Cider: This is the most important step for flavor! Simmer two cups of apple cider in a saucepan until it reduces to about 2/3 cup. Do you really need to reduce the apple cider? Yes! This process boils off excess water and concentrates the apple essence, creating a powerful, tangy flavor that won’t get lost after baking.
Step 2: Mix Batter: Combine your dry ingredients in one bowl and your wet ingredients (including the cooled cider reduction) in another. Gently fold the wet into the dry until just combined. Avoid overmixing to keep the cake tender.
Step 3: Bake: Pour the batter into a well-greased and floured Bundt pan. Bake at 350°F until a toothpick comes out clean. Let it cool in the pan for about 15 minutes before inverting it onto a wire rack.
Step 4: Add the Topping: This is the secret to a perfect crust. While the cake is still warm, brush it all over with melted butter. Then, immediately sprinkle generously with the cinnamon-sugar mixture. The warmth of the cake helps the butter soak in slightly and makes the sugar stick perfectly, creating that signature crunchy crust. Don’t wait until the cake is cold, or the topping won’t adhere properly.

Storing Your Apple Cider Donut Cake

To keep your Apple Cider Donut Cake fresh and delicious, proper storage is key. Once the cake has cooled completely, store it in an airtight cake carrier or cover it loosely with plastic wrap at room temperature. It will remain moist and flavorful for up to 3 days. Avoid refrigerating the cake, as the cold air can dry out the crumb and dull the flavors. If you need to store it for longer, you can freeze the cake before adding the topping.

Wrap the un-coated cake tightly in a layer of plastic wrap followed by a layer of aluminum foil and freeze for up to three months. When you’re ready to enjoy it, simply thaw the cake at room temperature, then gently warm it before brushing with butter and adding the cinnamon-sugar topping for that fresh-baked taste.

Apple Cider Donut Cake Variations & Substitutions

While this classic recipe is fantastic as is, there are many ways to customize it. If you don’t have a Bundt pan, you can bake this cake in a different pan, though you’ll need to adjust the baking time. A 9×13 inch pan will work well, typically baking for 30-35 minutes. You could also make muffins, which would take about 18-22 minutes. For a richer flavor, swap the light brown sugar for dark brown sugar.

If you’re out of buttermilk, you can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to one cup of regular milk and letting it sit for 5-10 minutes. For an extra layer of flavor, consider adding a simple apple cider glaze over the top of the cinnamon-sugar crust once it has set.

Serving Suggestions for Apple Cider Donut Cake

This Apple Cider Donut Cake is a delight on its own, especially with a hot cup of coffee, tea, or even more warm apple cider. To elevate it into a more decadent dessert, serve a warm slice with a scoop of vanilla bean ice cream. The contrast of the warm, spiced cake and the cool, creamy ice cream is simply divine. A drizzle of salted caramel sauce over the top would also be a fantastic addition, complementing the apple and cinnamon flavors perfectly. For a final touch, a dollop of freshly whipped cream can add a light, airy contrast to the cake’s tender crumb and crunchy exterior.

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The History of Apple Cider Donuts

Apple cider donuts are a relatively modern creation, deeply rooted in the agricultural traditions of the American Northeast. They emerged in the mid-20th century as apple orchards sought creative ways to use their bountiful fall harvests. The invention of the automated donut machine in the 1920s made donuts widely accessible, and resourceful orchard owners began incorporating their signature product—fresh apple cider—into the dough.

This not only added a unique, tangy flavor but also helped create a moister, more tender donut. These treats quickly became an inseparable part of the apple-picking experience, a seasonal delicacy people looked forward to all year. This Apple Cider Donut Cake is a tribute to that beloved tradition, transforming a handheld treat into an elegant cake perfect for sharing.

Baking this Apple Cider Donut Cake is more than just making a dessert; it’s about creating a feeling of warmth, comfort, and seasonal joy. Every step, from reducing the cider to sprinkling the cinnamon sugar, fills your kitchen with the quintessential aromas of autumn. I hope this recipe brings as much happiness to your home as it has to mine. It’s a simple pleasure, meant to be shared and savored. Enjoy every last crumb!

Pro Tips

Don’t Overbake the Cake: A common reason for a dry cake is overbaking. Start checking for doneness a few minutes before the recipe’s minimum time. The cake is ready when a toothpick inserted into the center has a few moist crumbs attached, but no wet batter.
Grease the Pan Thoroughly: Bundt pans have many crevices. Use softened butter or baking spray and get into every nook, then dust with flour. This ensures a clean release every time.
Room Temperature Ingredients: For a smooth, well-emulsified batter, make sure your eggs and buttermilk are at room temperature before you begin.
Apply Topping While Warm: For the cinnamon sugar to stick properly, the cake must be warm. This allows the butter to be absorbed slightly and the sugar to create a perfect crust.

Can I make apple cider donut cake ahead of time?

Yes, you can bake the cake a day in advance. For best results, let it cool completely and store it wrapped tightly in plastic wrap at room temperature. It’s best to apply the butter and cinnamon-sugar topping just before serving to ensure the crust remains crisp and doesn’t become soggy. Reheating the cake slightly before adding the topping can also enhance the flavor and texture.

How do I properly store apple cider donut cake?

Store the cake in an airtight container at room temperature for up to 3 days. Storing it in the refrigerator can cause the cake to dry out more quickly. If you need to store it longer, you can wrap the unsugared cake tightly in plastic wrap and then foil, and freeze it for up to 3 months. Thaw at room temperature before adding the topping.

Can I use apple juice instead of apple cider?

While technically possible, it is not recommended. Apple cider is typically unfiltered and unpasteurized, giving it a more robust, complex, and tangy flavor profile that is essential for this recipe. Apple juice is filtered and sweeter, and it will not provide the same depth of flavor, even when reduced. For the most authentic donut taste, stick with high-quality, fresh apple cider.

What’s the difference between apple cider and boiled cider?

Apple cider is the fresh, unfiltered juice from apples. Boiled cider, also known as cider syrup, is simply apple cider that has been boiled down to a thick, concentrated syrup. This recipe calls for reducing regular apple cider on the stove to create your own concentrated version, which intensifies the apple flavor in the cake. You can use store-bought boiled cider if you have it, typically using about 1/3 cup.

Can I add apples to the cake batter?

Absolutely! Adding finely chopped or shredded apple to the batter can enhance the apple flavor and add extra moisture. About one cup of a tart, firm apple like Granny Smith or Honeycrisp, peeled and finely diced, works well. Gently fold the apple pieces into the batter at the end, being careful not to overmix. This will create pockets of tender apple throughout the cake.