Apple Cider Doughnut Cake is my go to fix when I want that cozy fall flavor but I do not feel like standing over hot oil making doughnuts. You know that moment when you come home with a jug of cider and big plans, then real life happens and you need something easy? This cake is that answer. It tastes like the best parts of an apple orchard trip, warm cinnamon sugar, buttery crumbs, and a little tang from cider. It also makes your kitchen smell so good that people suddenly “just happen” to walk in.
Apple Cider Doughnut Cake Recipe
I started making this after one too many times of buying apple cider doughnuts and realizing they were gone in about ten minutes. A cake feels more shareable, and it stays tender for days. The secret is reducing the cider so the flavor is strong, not watery. That one small step is what takes this from basic spice cake to full on Apple Cider Doughnut Cake vibes.
What you will need
- Apple cider (we will reduce it for stronger flavor)
- All purpose flour
- Baking powder and baking soda
- Salt
- Cinnamon and a pinch of nutmeg
- Unsalted butter (softened)
- Brown sugar and a little white sugar
- Eggs
- Sour cream or plain Greek yogurt (for tenderness)
- Vanilla extract
- For the top: melted butter plus cinnamon sugar
Here is my simple method. Pour about 2 cups of apple cider into a small pot and simmer until it reduces to 3 quarters cup. Let it cool. While it cools, preheat your oven to 350 F and grease a bundt pan really well, especially the center tube and the ridges. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate larger bowl, cream butter and sugars until fluffy. Beat in eggs one at a time, then vanilla. Mix in sour cream. Now alternate adding the dry ingredients and the reduced cider, starting and ending with dry. Pour into the pan, bake about 40 to 50 minutes, and check with a toothpick.
When it comes out, let it cool about 10 minutes, then turn it out. While it is still a bit warm, brush with melted butter and sprinkle generously with cinnamon sugar. This topping is the whole “doughnut” illusion, so do not be shy.
If you love apple baking as much as I do, you might also like my cozy little dessert break with apple crisp mini cheesecakes. They hit that same cinnamon apple comfort zone when you want something fun.
“I made this for a Sunday brunch and it tasted exactly like the orchard doughnuts we buy every year. The cinnamon sugar top disappeared first, so next time I am doubling it.”
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Optional Apple Cider Glaze Dip
So here is the deal. The cinnamon sugar top is classic, but sometimes I want a little extra. That is when I do a quick glaze dip. I do not always glaze the whole cake because the sugar topping is already a star, but a drizzle or a dip is so pretty on a platter.
Easy glaze that actually tastes like cider
Most glazes taste like powdered sugar and not much else, so I use a bit more reduced cider to make it matter. In a bowl, whisk:
1 cup powdered sugar plus 1 to 3 tablespoons reduced apple cider, a tiny pinch of salt, and a splash of vanilla. You want it thick but pourable. If it gets too thin, add more powdered sugar. If it is too thick, add cider by the teaspoon.
To dip: slice the Apple Cider Doughnut Cake and dip the top of each slice into the glaze. Let it set for a few minutes. This is also a fun move if you are packing slices for friends, because it feels like a bakery treat.
And if you are on an apple kick, this one is a total classic to bookmark too: apple cinnamon cake. It is simple, soft, and great with coffee.
Tips for the Best Apple Cider Donut Cake!
I have made this enough times to learn where things can go sideways, so let me save you the hassle. These are the little details that make the biggest difference.
- Reduce the cider and cool it. If you add it hot, it can mess with the batter texture.
- Grease the bundt pan like you mean it. Butter plus a dusting of flour works, or use baking spray with flour.
- Do not overmix once the flour goes in. Mix just until you do not see dry streaks.
- Brush butter and add cinnamon sugar while the cake is warm. That is how it sticks.
- If you want extra “doughnut shop” flavor, add a little more cinnamon to the topping than you think you need.
Serving ideas: I love this with hot coffee, but it is also great with chai, warm cider, or even a scoop of vanilla ice cream if you are feeling it. If you are putting out a fall spread, add something savory too. I know it sounds random, but sweet and savory together is a win.
Speaking of that, if you ever want a cozy dinner that uses cider in a totally different way, try crock pot apple pork chops. It is the kind of meal that makes dessert taste even better.
One more quick tip for storing: keep the cake covered at room temperature for 2 days. After that, I move it to the fridge so it stays fresh, then I let slices come to room temp before eating. The cinnamon sugar top is best day one, but it is still really good later.
How to Make in the Instant Pot
I know, cake in the Instant Pot sounds a little strange until you try it. But if you do not want to turn on the oven, or you are baking in a hot kitchen, it is actually really handy. You will not get the same crisp cinnamon sugar crust from the oven heat, but the cake comes out super moist.
Instant Pot basics for this cake
Use a bundt style pan that fits inside your Instant Pot. A 6 cup pan usually works for a 6 quart pot. Here is the quick game plan:
First, still reduce your cider on the stove, then cool it. Make the same batter. Grease the pan very well, then pour in the batter and cover the pan tightly with foil. Add 1 and 1 half cups water to the Instant Pot, set the trivet in, and lower the pan onto the trivet.
Cook on High Pressure for about 35 minutes, then let it natural release for 10 minutes, then quick release the rest. Carefully lift it out, remove the foil, and let it cool in the pan for 15 minutes before turning out.
Now the important part. Brush with melted butter and coat with cinnamon sugar once it is warm, just like the oven version. For Instant Pot cake, I usually do a heavier coating to make up for the softer outside. If you want a little more texture, you can pop slices under the broiler for a minute, watch closely, then add a fresh dusting of cinnamon sugar.
If you like simple apple desserts that do not heat up the house much, you will probably enjoy air fryer baked apples. They are fast and smell like fall in the best way.
More Amazing Recipes
Once you get in the groove with this Apple Cider Doughnut Cake, it kind of unlocks the whole fall baking mood. The same pantry spices show up in a lot of my favorites, so you can keep it easy and still feel like you are making something special.
If you want another cake that is super forgiving and great for sharing, applesauce based bakes are a solid move. They stay moist, they are beginner friendly, and they taste like snack cake in the best way. I also love having a few “bring to a friend” recipes ready, because fall is busy and I always end up needing something for a get together.
Common Questions
1) Can I use apple juice instead of cider?
You can, but cider has more apple flavor and it tastes less flat. If you use juice, still reduce it and add a tiny extra pinch of cinnamon.
2) Do I have to use a bundt pan?
Nope. A tube pan works, or even two loaf pans. Just watch bake time since it will change.
3) Why did my cake stick to the pan?
Bundt pans are tricky. Grease every nook, and let it cool about 10 minutes before turning out. Too hot and it can break, too cool and it can cling.
4) Can I make it ahead?
Yes. Bake the cake a day ahead, wrap well. Add the butter and cinnamon sugar topping the next morning for the freshest “doughnut” feel.
5) Can I freeze Apple Cider Doughnut Cake?
Yes. Freeze the plain cake tightly wrapped. I like to add the butter and cinnamon sugar after thawing so the top stays nice.
A sweet little send off before you bake
If you have been craving that orchard flavor but want something simple, this Apple Cider Doughnut Cake is honestly the best shortcut I know. Reduce the cider, do not skimp on the cinnamon sugar, and you will be set. If you want to compare versions, I have bookmarked The Most Delicious Apple Cider Donut Bundt Cake for Fall, and I also love the ideas in glazed apple cider doughnut cake – Smitten Kitchen for a glaze moment. Put on some music, pour yourself something warm, and just bake it. You will be so happy you did.
Apple Cider Doughnut Cake
Ingredients
For the Cake
- 2 cups apple cider to be reduced
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 pinch nutmeg
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 3 large eggs
- 1 cup sour cream or plain Greek yogurt for tenderness
- 1 tsp vanilla extract
For the Topping
- 1/4 cup melted butter
- 1/2 cup cinnamon sugar for sprinkling
Optional Apple Cider Glaze Dip
- 1 cup powdered sugar
- 1-3 tbsp reduced apple cider to achieve desired consistency
- 1 pinch salt
- 1 splash vanilla
Instructions
Preparation
- Pour about 2 cups of apple cider into a small pot and simmer until it reduces to 3/4 cup. Let it cool.
- Preheat your oven to 350°F and grease a bundt pan thoroughly, especially the center tube and ridges.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate larger bowl, cream together butter and sugars until fluffy.
- Beat in eggs one at a time, then mix in vanilla and sour cream.
- Alternate adding the dry ingredients and the reduced cider to the wet mixture, starting and ending with the dry ingredients.
Baking
- Pour the batter into the prepared bundt pan and bake for 40 to 50 minutes.
- Check the cake with a toothpick; if it comes out clean, the cake is ready.
- Let the cake cool for about 10 minutes in the pan before turning it out.
- While it is still a bit warm, brush with melted butter and sprinkle generously with cinnamon sugar.
Glazing (Optional)
- For the glaze, whisk together powdered sugar, reduced apple cider, salt, and vanilla until smooth.
- Slice the cake and dip the top of each slice into the glaze, allowing it to set for a few minutes.
