A cake that tastes just like your favorite fall cider-dusted donut (but easier to slice and share!)
Hey friends! Today, I’m excited to share a cozy, cinnamon-kissed Apple Cider Donut Cake that is like biting into fall itself. Imagine a tender, moist cake full of apple cider and spices, then brushed with butter and coated in a crunchy cinnamon-sugar shell—it’s basically a giant donut in cake form.
This recipe has a special place in my heart because every autumn, I hunt for the best cider donuts at the orchard. One year, I tried to turn that nostalgia into something I could bake at home—and this cake was the result. Years later, I’ve tweaked and perfected it (and eaten far too many!) so that even if you don’t live near a cider mill, you can still get those warm, spicy, apple-dusted vibes in your kitchen.
What makes this recipe unique?
- It’s a baked bundt cake (so it holds its shape and slices beautifully).
- The cider + applesauce combo keeps it super moist without being heavy.
- The final cinnamon-sugar coating gives you that classic donut crunch.
- It’s beginner-friendly, uses everyday ingredients, and has room for budget swaps.
Ready to create some magic (and a serious crowd-pleaser)?
Recipe at a Glance
| Item | Details |
|---|---|
| Prep Time | ~15 minutes |
| Bake Time | ~50 minutes (may vary) |
| Cooling / Coating Time | ~20 minutes |
| Total Time | ~1 hour 25 minutes |
| Skill Level | Beginner / Home baker |
| Servings | 12–16 slices (depending on bundt pan) |
| Scaling Notes | For a 9″ round pan, reduce by ~¼; for a loaf, cut in half and adjust bake time (see tips) |
Tools you’ll need
- 10- to 12-cup bundt or fluted tube pan (or similar ring-shaped pan)
- Mixing bowls (large + medium)
- Whisk, rubber spatula
- Electric mixer or hand mixer (optional but helpful)
- Pastry brush
- Cooling rack
- Measuring cups/spoons
- Optional: sifter or fine mesh for dry ingredients
Make-Ahead / Meal Prep Notes
- You can bake this a day ahead; store covered (see storage below).
- Mix the cinnamon-sugar coating ahead and keep sealed.
- If you plan to freeze slices, wrap individually in plastic before freezing.
Ingredients
Here’s what you’ll need (with some substitution ideas):
- Dry ingredients:
• 3 cups (≈ 360 g) all-purpose flour
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 ½ tbsp baking powder
• 1 tsp salt - Sugars & fats & liquids:
• 1 ½ cups granulated sugar
• ½ cup packed light brown sugar
• 1 cup vegetable oil (or neutral oil)
• 3 large eggs, room temperature
• 1 cup unsweetened applesauce
• 1 cup apple cider (not vinegar)
• 1 tsp vanilla extract - Cinnamon-sugar coating:
• ¼ cup (melted) unsalted butter
• ¼ cup granulated sugar (or coarse sugar)
• 2 tsp ground cinnamon
Step-by-Step Instructions
Step 1: Preheat & Prep Your Pan
- Preheat oven to 325 °F (≈ 163 °C)—a lower bake temperature helps the cake bake evenly without overbrowning.
- Grease your bundt pan thoroughly (spray + flour lightly) especially into the nooks. You can brush on melted butter and dust with flour too for extra nonstick safety.
- Place the pan on a rimmed baking sheet (just in case of drips).
Pro tip: If your pan tends to be sticky, coat it with nonstick spray then add a tablespoon of sugar and shake so sugar lines the inside—this gives the cake a better release.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together flour, cinnamon, nutmeg, baking powder, and salt. Set aside.
You want an even spice distribution, so there’s no clump of cinnamon in one slice.
Step 3: Mix Wet Ingredients & Sugars
In a large bowl (or mixer bowl):
- Combine granulated sugar + brown sugar + oil and mix until well blended (just until no dry patches).
- Add eggs, one at a time, mixing gently after each.
- Stir in applesauce and vanilla extract.
You’ll have a smooth, silky batter now.
Step 4: Alternate Adding Dry & Cider
With mixer on low (or by hand):
- Add about ⅓ of the dry mixture, mix just until partially combined.
- Add half of the apple cider.
- Continue alternating: dry → cider → dry, ending with dry.
- Scrape down sides and ensure no streaks of flour remain.
Visual cue: The batter will be somewhat thin (not thick like a pound cake)—that’s okay. You should see the batter pour smoothly into the pan without huge resistance.
Step 5: Bake
- Pour batter into prepared bundt pan, smoothing the top lightly.
- Bake in centered oven rack for about 50 minutes (check at ~45).
- Cake is done when a toothpick or skewer inserted into the center comes out with a few moist crumbs (not raw batter).
If the top is browning too fast, tent loosely with foil.
Pro tip: Rotate the pan halfway through if your oven has hot spots.
Step 6: Cool & Coat with Cinnamon-Sugar
- Let cake cool in pan for 10 minutes.
- Invert carefully onto a wire rack.
- While still warm, brush the melted butter all over the surface with a pastry brush (use every drop).
- Immediately sprinkle or pat on the cinnamon + sugar mixture, pressing gently into the sides and top so it sticks.
Let cake cool completely (30+ minutes) before slicing.
Sensory checkpoint: You should hear a light crunch when you tap the crust—if it’s too soft, you might have skipped the sugar layer.
Serving & Storage Tips
| Storage Method | Duration | Tips / Notes |
|---|---|---|
| Room temperature, covered | Up to 2 days | Store in a cake dome or airtight container. The crisp sugar shell softens over time. |
| Refrigerator | 4–5 days | Wrap or cover so the cake doesn’t absorb fridge odors. Bring slices to room temp before serving. |
| Freezer | Up to 3 months | Wrap individual slices (or whole cake) in plastic then foil. Thaw overnight in fridge or a few hours at room temp. |
| To serve | — | Warm slices slightly (microwave few seconds) for extra softness, and optionally drizzle glaze or extra butter. |
Troubleshooting & FAQ
| Problem | What Happened / Likely Cause | Solution |
|---|---|---|
| Filling is runny / cake underbaked | Batter didn’t bake fully (center too moist) | Bake longer (test again), lower oven rack, tent if edges brown too early |
| Soggy, dense texture | Too much liquid / undercooked / overmixing | Measure liquids carefully, mix until just combined, check bake doneness |
| Cake sticks to pan | Inadequate greasing / pan issues | Always grease + flour or sugar trick, use nonstick pan, allow cooling step |
| Sugar coating doesn’t stick well | Butter layer was cold or uneven | Brush warm butter thoroughly, coat immediately while warm |
| Crust softens over time | Moisture from air seeps in | Store in low-humidity condition, eat early, or re-crisp briefly in warm oven |
Variations & Creative Twists
- Apple Glaze Drizzle – Mix powdered sugar + 3–4 tbsp apple cider into a pourable glaze and drizzle over slices just before serving.
- Spiced Version – Add ¼ tsp ground ginger or allspice to your dry mix for extra depth.
- Maple Walnut – Fold in ½ cup chopped walnuts and swap 2 tbsp of sugar with maple syrup.
- Gluten-free / lower cost – Use a 1:1 gluten-free flour blend (with xanthan gum), and substitute part of applesauce for oil to reduce cost.
- Loaf or sheet cake form – Use a loaf pan or square pan; reduce batter by ~¼ and bake ~10–15 minutes less (watch carefully).
Closing Encouragement
You’ve just unlocked one of my favorite seasonal desserts—Apple Cider Donut Cake—that’s equal parts cozy, impressive, and entirely doable. It’s the kind of recipe that turns simple ingredients into something magical. Whether you’re baking for friends, family, or just treating yourself, this cake brings a little orchard magic right into your kitchen.
If at any point you feel nervous—just remember: even if your first attempt isn’t perfect, you’ll still end up with something warm, spiced, and delicious. And baking is all about love, trial, and delighting in the aroma wafting through the house.
Give it a try, send me feedback, and let me know which variation you love best. You’ve got this—and your taste buds will thank you!