Apple Cider Donut Cake Recipe

Fall in a bite. That’s what this apple cider donut cake feels like—warm, spiced, and just a little nostalgic.

It’s everything you love about orchard-style donuts, but better: no lines, no paper bags, just pure cakey bliss at home.

Best Time to Serve This Dish

Morning light streaming through the kitchen? Perfect. This cake shines at brunch, especially with coffee steaming beside it.

But don’t box it into breakfast—served warm after dinner, it’s comfort disguised as dessert.

Ingredient Substitutions

No apple sauce? Try mashed banana or Greek yogurt—it’ll keep things moist without changing the soul of the flavor.

Out of brown sugar? Mix white sugar with a splash of molasses. Just one teaspoon can fake it till you make it.

How to Store and Reheat

Keep it wrapped tight at room temp for up to five days—airtight is key, or that glaze will start to weep.

Want it later? Freeze slices individually. Thaw an hour before serving, and it tastes freshly made.

Ingredients Needed for the Recipe

• The Cake: Oil (canola or vegetable) adds moisture; brown and white sugars bring depth and sweetness.
• Unsweetened applesauce keeps the crumb tender, while eggs and vanilla build richness and aroma.
• All-purpose flour forms the base, paired with cinnamon, nutmeg, baking powder, soda, and salt for lift and spice.
• Room-temperature apple cider infuses every bite with orchard warmth—don’t skip the real stuff!
• Apple Cider Browned Butter: Just two ingredients—butter and apple cider—transformed by heat into something nutty and deep.
• Cinnamon Sugar Coating: Granulated sugar, cinnamon, a pinch of nutmeg, and salt make that signature sugary crust.
• Apple Cider Glaze: Sifted powdered sugar meets apple cider for a glossy, tangy-sweet finish.

How to Make Apple Cider Donut Cake Recipe?

Preheat and Prep the Pan

Turn your oven on to 350°F—give it time to heat while you get the pan ready.

Spray your 10-cup bundt pan *very* well with nonstick baking spray. Seriously, go heavy—this cake clings if you don’t.

Mix the Dry Ingredients

In a bowl, sift together flour, cinnamon, nutmeg, baking powder, baking soda, and salt—this avoids lumps and ensures even spice.

Set it aside. You’ll add it later, and sifting now means no frantic whisking mid-batter.

Whisk Together the Wet Mix

In another bowl, combine oil, both sugars, vanilla, eggs, applesauce, and apple cider—whisk until smooth and slightly frothy.

Room-temperature ingredients blend easier, so if yours are cold, give them a quick warm-up.

Combine Wet and Dry

Pour the dry mix over the wet and stir gently—just until no streaks remain. Overmixing = tough cake. Avoid it.

The batter will be looser than usual—don’t panic. That’s what makes it tender and donut-like.

Pour and Bake

Transfer the batter into the prepared bundt pan, smoothing the top lightly with a spatula.

Bake 45–50 minutes, or until a toothpick comes out clean. Let it rest in the pan for 10 minutes before turning out.

Cool Completely

Lift the cake onto a wire rack and let it cool fully. Warm cake + coating = melty mess. Patience pays off here.

This is the time to prep your coatings—no point rushing ahead, but good to have ready.

Brown the Butter

Grab a frying pan, melt the butter over medium heat, and keep whisking. Watch it bubble, foam, then turn golden-brown.

Once amber bits form at the bottom, remove from heat immediately. Add a tablespoon of apple cider—stand back, it might splutter!

Make the Cinnamon Sugar Coating

In a small bowl, mix sugar, cinnamon, nutmeg, and a pinch of salt. Stir well so every grain gets flavored.

Don’t skip the salt—it balances the sweetness and wakes up the spices.

Coat the Cake

Place the cooled cake on a rack over a cookie sheet—this part gets messy, and cleanup should be easy.

Brush the browned butter mixture all over the cake, then immediately pat on the cinnamon sugar with your hands.

Glaze It

Just before serving, whisk sifted powdered sugar with two tablespoons of apple cider—aim for pourable, not runny.

If it’s too thick, add cider drop by drop. Too thin? More sugar. Get it right, and it’ll drizzle beautifully.

Serve and Enjoy

Drizzle the glaze over the top and let it cascade down the sides. The contrast looks stunning—and tastes even better.

Slice, serve, and watch faces light up. This isn’t just cake. It’s fall, captured.

Tips

Measure flour correctly—spoon it into the cup and level it off. Scooping packs it down and leads to dry cake.

Use real apple cider, not juice. The subtle fermentation and spice notes make all the difference.

If you’re at high altitude, add two extra tablespoons of flour—your cake will thank you.

Can I Make This Into Muffins?

Absolutely! Pour the batter into a greased muffin tin and bake 20–22 minutes.

You can still brush them with browned butter and roll in cinnamon sugar—they’ll taste like mini donuts.

What If I Don’t Have a Bundt Pan?

No problem. Use a loaf pan or even a round cake pan—just adjust the bake time accordingly.

Thicker layers take longer, so check early and often with a toothpick.

Why Is My Cake Sticking?

Chances are, the pan wasn’t sprayed enough—or you tried to unmold it too soon.

Let it cool ten minutes in the pan, then gently loosen edges with a knife before flipping.

This apple cider donut cake isn’t just seasonal—it’s a ritual. A reason to gather, to linger, to savor.

And when someone asks for the recipe? Smile. Hand it over. Or keep it secret. Your call.