If you love apple cider donuts, this cake is about to become your new favorite fall bake. It’s got all the cozy flavors you expect — warm spices, rich apple cider, and that irresistible buttery cinnamon-sugar coating — but baked into a soft, tender Bundt cake instead of fried donuts. Perfect for crisp autumn mornings, holiday gatherings, or just enjoying with a hot cup of coffee.
One of the secrets to this cake’s big flavor is reducing the apple cider before it goes into the batter. By simmering it down, the cider becomes concentrated and syrupy, adding a bold apple punch without being overly sweet. A touch of brown sugar deepens the flavor, while applesauce keeps the crumb extra moist. And once the cake is baked, brushing it with melted butter and rolling it in cinnamon sugar gives it that true apple cider donut finish. It’s a simple, nostalgic cake that feels like fall in every bite.
Tips for the Best Apple Cider Donut Cake
- Use apple cider, not apple juice — fresh cider from a local orchard will give you the richest flavor.
- Don’t skip the reduction step. Reducing the cider is what makes the apple flavor shine.
- Mix of sugars. Granulated sugar keeps the crumb light, while a little brown sugar adds warmth and depth.
- Coat while warm. The melted butter and cinnamon sugar will cling best when the cake is still slightly warm.
- Optional add-ins. Chopped apples, pecans, or dried cranberries can be folded into the batter for added texture and fall vibes.
If you’re looking for a fall dessert that’s just as easy as it is impressive, this apple cider cake is it. Unlike layer cakes that require frosting or pies that need a little more prep, this Bundt cake recipe comes together quickly and bakes up beautifully every time. The cider reduction does most of the flavor work, so you don’t need to add a ton of extras — just simple pantry staples and your favorite apple cider. It’s a cozy treat that tastes bakery-quality with very little effort.
This cake also makes a great make-ahead dessert. The crumb stays moist for a couple of days thanks to the applesauce, and the cinnamon-sugar coating keeps it tasting just like a fresh cider donut. I like to bake it the night before a gathering and let the flavors develop even more by the next day. Pair it with a cup of hot coffee, a chai latte, or even a mug of warm apple cider for the ultimate fall pairing.
Why You’ll Love This Recipe
- Tastes just like a cider donut — but in Bundt cake form
- Perfect balance of apple, spice, and sweetness
- A show-stopping yet easy cake for holidays, parties, or cozy weekends
This Apple Cider Donut Bundt Cake is one of those desserts that instantly feels festive. Whether you’re serving it for a fall brunch, bringing it to a holiday party, or just treating your family on a weekend morning, it’s guaranteed to disappear fast. I love that it feels indulgent but still has that cozy, homemade vibe — the kind of bake that makes your kitchen smell amazing and has everyone sneaking back for another slice.
Apple Cider Donut Cake
Ingredients
For the cake:
- 1 cup apple cider reduced to ½ cup
- 10 tbsp salted butter room temperature
- 2 tsp vanilla extract
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 2 eggs room temperature
- ¾ cup unsweetened applesauce
- 2 ½ cups all-purpose flour
- 2 tsp corn starch
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp kosher salt
- 1 ½ tsp ground cinnamon
For the topping:
- ¼ cup salted butter melted
- ⅓ cup granulated sugar
- 2 tsp ground cinnamon
Instructions
For the cake:
- In a small saucepan, bring 1 cup apple cider to a low simmer. Simmer for 5-7 for minutes, stirring occasionally, until reduced to ½ cup. Set aside to cool slightly. Preheat oven to 350°F. Grease and flour a 10–12 cup Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, corn starch, salt and cinnamon. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- On low speed, add the dry ingredients in three additions, alternating with the reduced cider in two additions (starting and ending with dry). Fold in the applesauce until just combined. Spread batter evenly in the Bundt pan. Bake for 45–60 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack. While still warm, brush the cake with melted butter and sprinkle (or pat) cinnamon sugar all over until fully coated. Slice and enjoy warm or at room temperature. Store in an airtight container for up to 2 days, or freeze slices for longer storage.