When the leaves start turning and my kids beg for hot cider on chilly afternoons, I know it’s officially Apple Cider Cake season. If you’ve ever stood in line at a fall festival clutching a warm cider donut, this bundt cake will bring all that magic right into your kitchen—without needing to put on boots or wrangle hay bales.
This recipe captures the sweet, spiced coziness of cider donuts, but in cake form. It’s rich, buttery, dusted with cinnamon sugar, and finished with a tangy apple cider glaze. Basically, it’s fall baked into a bundt pan.
Table of Contents
Why You’ll Love This Apple Cider Cake
- Cozy & nostalgic: Tastes like your favorite cider donuts but easier to share.
- Crowd-pleaser: Perfect for potlucks, family gatherings, or a Thanksgiving dessert table.
- Make-ahead friendly: Stays moist for days and reheats beautifully.
- Big fall flavor: Real apple cider reduction adds depth you can’t fake with just spices.
What Does Apple Cider Cake Taste Like?
Imagine a cross between a cinnamon-sugar donut and grandma’s best coffee cake—spiced, buttery, slightly tangy from the cider, and absolutely irresistible. Every bite feels like a warm hug on a brisk October morning.
Ingredients You’ll Need for Apple Cider Cake
Before we dive in, let’s talk about the heart of this Apple Cider Cake—the ingredients. Each one plays a special role in building that rich, cozy flavor we all crave when fall rolls around. Think of this section as your pantry guide, making sure you’ve got everything ready to whip up this bundt beauty.
For the Cake:
- All-Purpose Flour (3 ½ cups): The sturdy backbone of our cake. All-purpose flour gives structure without being too heavy, so you get a soft, tender crumb.
- Baking Powder (2 ½ teaspoons): Helps the cake rise beautifully. No one wants a flat bundt—this is what gives us that satisfying lift.
- Salt (1 ¼ teaspoons): A pinch of salt might not seem like much, but it balances the sweetness and makes the warm spices shine.
- Cinnamon (2 teaspoons) & Nutmeg (1 teaspoon): The dynamic duo of fall spices. Cinnamon brings warmth, while nutmeg adds a nutty, almost sweet undertone. Together, they’re what make this cake smell like a cozy autumn morning.
- Unsalted Butter (2 ½ sticks, room temperature): Butter is what makes this cake rich, moist, and oh-so-decadent. Don’t rush the softening process—room temp butter creams up perfectly with sugar.
- Brown Sugar (1 ½ cups) & Granulated Sugar (½ cup): A mix of sugars adds depth of flavor. Brown sugar makes the cake moist with a subtle caramel note, while granulated sugar helps with structure.
- Eggs (4 large, room temperature): These bind everything together while adding richness. Room temperature eggs whisk in more easily, giving a smoother batter.
- Vanilla Extract (2 teaspoons): A small but mighty ingredient—it deepens the flavor and rounds out the spices.
- Apple Cider (1 cup): The star of the show! Real apple cider infuses the batter with tangy-sweet flavor that makes this bundt cake stand out. It’s what sets Apple Cider Cake apart from a plain cinnamon cake.
For the Coating:
- Apple Cider (2 cups, reduced): We reduce this down into a syrupy glaze that soaks into the cake and makes it extra moist. Think of it as a flavor booster.
- Salted Butter (2 Tablespoons): Stirred into the reduction, this gives the glaze a glossy finish and rich taste.
- Granulated Sugar (⅓ cup) & Demerara or Turbinado Sugar (2 Tablespoons): Rolling the cake in this sugar mix gives it that crunchy “donut” vibe we all love.
- Cinnamon (1 ½ teaspoons): For that classic cinnamon-sugar coating—because one layer of spice is never enough.
💡 Tip from my kitchen: I often serve this cake with something fresh on the side, like my Apple Pecan Fall Salad. The crisp apples and crunchy pecans are the perfect contrast to a slice of warm, buttery bundt cake. Trust me, it’s an autumn pairing that will have everyone at the table going back for seconds.
Step-by-Step Instructions for Apple Cider Cake
Making this Apple Cider Cake is simple, but the details matter. Think of this as your baking roadmap—every step explained so your cake turns out moist, flavorful, and picture-perfect. Grab your bundt pan and let’s get started.
Step 1: Preheat and Prepare Your Pan
Set your oven to 350°F (175°C). While it warms up, generously grease a 12-cup bundt pan. I recommend using a baking spray with flour, like Baker’s Joy, to prevent sticking. Bundt pans are beautiful, but they’re notorious for clinging to cakes if not properly greased. Take your time with this step—it makes all the difference.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- 3 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 ¼ teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
This fragrant blend of flour and spices is the backbone of your Apple Cider Cake. By whisking them together first, you make sure the spices distribute evenly, giving every bite that warm, fall flavor.
Step 3: Cream the Butter and Sugars
In the bowl of a stand mixer, beat 2 ½ sticks of unsalted butter, 1 ½ cups of brown sugar, and ½ cup of granulated sugar. Set the mixer to medium speed and let it run for 3–5 minutes until the mixture looks pale and fluffy. Don’t skimp on time here—proper creaming creates tiny air pockets, which give the cake its tender texture.
Step 4: Add the Eggs and Vanilla
Crack in 4 large room-temperature eggs, one at a time, mixing well after each addition. Then add 2 teaspoons of vanilla extract. Room-temperature eggs blend more smoothly, helping your batter stay light and airy. If you’re pulling eggs straight from the fridge, let them sit in warm water for 5 minutes before baking.
Step 5: Combine the Wet and Dry Mixtures
With the mixer on low, add the dry mixture in three parts, alternating with 1 cup of apple cider. Begin and end with the dry mixture. This keeps the batter stable and prevents curdling. Scrape down the sides of the bowl often to make sure no flour pockets are hiding at the bottom.
The apple cider is what transforms this cake—it gives a tangy sweetness that you won’t find in a standard bundt cake.
Step 6: Bake the Cake
Pour the batter evenly into your prepared bundt pan. Smooth the top with a spatula. Bake for 40–50 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
Once baked, let the cake cool for 10 minutes in the pan before gently inverting it onto a serving plate. This short resting time allows the cake to set without sticking.
Step 7: Make the Apple Cider Reduction
While the cake is baking, pour 2 cups of apple cider into a small saucepan. Bring to a boil, then reduce the heat and let it simmer until the cider thickens to about ⅓ cup—this takes around 30 minutes. Stir occasionally to prevent scorching. When it’s ready, stir in 2 tablespoons of salted butter for a glossy, rich finish.
This cider glaze is liquid gold—it infuses the cake with even more autumn flavor.
Step 8: Coat the Cake in Cinnamon Sugar
While the cake is still warm, brush the cider reduction all over the outside. In a separate bowl, whisk together ⅓ cup granulated sugar, 2 tablespoons demerara sugar, and 1 ½ teaspoons cinnamon. Sprinkle the mixture generously over the cake, pressing gently with your hand to help it stick.
This step is what gives your Apple Cider Cake that classic cider donut finish—sweet, spiced, and irresistible.
Step 9: Serve and Enjoy
Your Apple Cider Cake is now ready to slice and serve. It’s delicious on its own, but I love pairing it with something fresh and seasonal, like my Roasted Sweet Potato Kale Salad. The balance of savory and sweet makes for a perfect fall meal.
Serve the cake warm for maximum coziness, or enjoy it at room temperature with a hot cup of coffee or chai tea.
👉 Pro tip: If you have leftovers, wrap individual slices and reheat them in the microwave for 15–20 seconds. It brings the cake right back to life, almost as if it just came out of the oven.
Tips and Tricks for Perfect Apple Cider Cake
- Don’t rush the cider reduction. That concentrated flavor is the star of the show.
- Keep your ingredients at room temperature. This helps the cake bake evenly.
- Want extra crunch? Double the cinnamon-sugar coating. My kids insist it makes it taste like the fair.
- Leftovers? Wrap slices in plastic wrap and microwave for 15–20 seconds for that “just baked” vibe.
Storage
Wrap tightly in plastic wrap and store at room temperature up to 3 days. For longer storage, freeze slices individually and thaw overnight.
FAQs
Can I use apple juice instead of cider?
You can, but cider brings more depth. If using juice, reduce it longer for a stronger flavor.
What’s the best pan to use?
A 12-cup bundt pan works best. If using loaf pans, reduce bake time by 10–15 minutes.
Can I make this ahead for Thanksgiving?
Absolutely. Bake the day before and reheat slices before serving.
Conclusion
This Apple Cider Cake is my go-to fall treat—simple, festive, and downright cozy. Whether you’re baking for a family dinner, a holiday spread, or just because it’s Tuesday and you need something sweet, this cake delivers. Pair it with one of my fall salads like Apple Pecan Fall Salad for the ultimate autumn spread.
So, grab that bundt pan and some good apple cider—your kitchen is about to smell like fall itself. 🍂
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Apple Cider Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 bundt cake (12–16 servings)
- Category: Dessert, Cake
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A rich, tender apple cider bundt cake coated in cinnamon sugar and brushed with a buttery apple cider reduction—like a giant cider donut in cake form.
Ingredients
For the Cake
3½ cups all-purpose flour
2½ teaspoons baking powder
1¼ teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2½ sticks (1¼ cups) unsalted butter, room temperature
1½ cups packed light brown sugar
½ cup granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup apple cider
For the Coating
2 cups apple cider (reduced to ~⅓ cup)
2 tablespoons salted butter
⅓ cup granulated sugar
2 tablespoons demerara or turbinado sugar
1½ teaspoons ground cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Generously grease a 12-cup bundt pan (baking spray with flour recommended), making sure to coat every crease.
2. In a medium bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg until evenly combined.
3. In a stand mixer, cream butter, brown sugar, and granulated sugar on medium speed 3–5 minutes until pale and fluffy.
4. Beat in eggs one at a time, mixing well after each; add vanilla and mix to combine. Scrape bowl as needed.
5. With mixer on low, add dry ingredients in 3 additions alternating with apple cider (begin and end with dry). Mix just until combined; do not overmix.
6. Spread batter evenly into prepared pan and smooth the top. Bake 40–50 minutes, until a tester comes out clean and edges are golden.
7. Cool in the pan 10 minutes, then invert onto a serving plate or rack and remove the pan.
8. While the cake bakes, simmer 2 cups apple cider in a small saucepan until reduced to about ⅓ cup (20–30 minutes), stirring occasionally; whisk in salted butter until glossy.
9. Brush warm cake all over with the warm cider reduction. In a bowl, mix granulated sugar, demerara sugar, and cinnamon, then sprinkle/press onto the cake to coat.
10. Slice and serve warm or at room temperature. Rewarm slices 15–20 seconds to refresh the “just-baked” texture.
Notes
Grease every nook of the bundt pan—sticking is common with intricate pans.
Measure flour lightly (spoon and level) to avoid a dense crumb.
If browning too quickly, tent loosely with foil in the last 10–15 minutes.
Reduce cider carefully and stir to prevent scorching; you’re aiming for a syrupy ⅓ cup.
Storage: Cover at room temp up to 3 days or freeze slices up to 2 months—thaw and warm briefly before serving.
