Three autumns ago, after a perfect day at our local apple orchard, I came home with a gallon of fresh apple cider and a craving for apple cider donuts. Rather than frying donuts at home—a messy endeavor I usually avoid—I decided to capture those beloved flavors in cake form. The result was this apple cider donut bundt cake, which has since become my most-requested fall dessert.
This easy apple cider donut bundt cake delivers all the nostalgic flavors of those crispy, cinnamon-sugar-coated orchard donuts but in a more practical, shareable format. The concentrated apple cider provides intense apple flavor, while the cinnamon-sugar coating creates that signature sweetness we all crave when autumn arrives.
Why This Apple Cider Donut Bundt Cake Is a Fall Essential
This apple cider donut bundt cake recipe has earned its reputation as my go-to autumn dessert for numerous compelling reasons. First and foremost is convenience—you get all the flavor of apple cider donuts without the hassle of frying individual donuts or managing hot oil in your kitchen.
The presentation is effortlessly elegant. The bundt shape creates natural visual interest, and the cinnamon-sugar coating sparkles beautifully in photographs. Whether you’re bringing dessert to a fall gathering or hosting Thanksgiving dinner, this apple cider cake makes a stunning centerpiece.
Flavor-wise, this cake delivers authentic apple cider donut taste through a clever technique: reducing apple cider to concentrate its flavor. This creates an intensely apple-flavored cake that doesn’t rely on artificial extracts or overwhelming amounts of added apple pieces.
The texture is absolutely perfect—tender and moist with a delicate crumb that melts on your tongue. The cinnamon-sugar coating adds a slight crunch that contrasts beautifully with the soft interior, mimicking the textural experience of an actual donut.
Essential Ingredients for Your Apple Cider Donut Bundt Cake
Cake
- 2 cups apple cider
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- ¾ cup buttermilk
- 2 teaspoons vanilla extract
Cinnamon-Sugar Coating
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
The apple cider is the star ingredient in this bundt cake, so quality matters. Use fresh, unfiltered apple cider from an orchard or farmers market if possible—it has more complex flavor than the filtered version. Never substitute apple juice, which lacks the depth and body that real cider provides.
Buttermilk is essential for creating the tender, fine crumb that makes this apple cider donut cake so special. If you don’t have buttermilk, make a quick substitute by adding 2 teaspoons of white vinegar or lemon juice to ¾ cup of regular milk and letting it sit for 5 minutes.
Complete Guide to Making Apple Cider Donut Bundt Cake
Reducing Apple Cider for Maximum Flavor
Begin by pouring your apple cider into a medium saucepan. Bring it to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the cider reduces to about ½ cup. This typically takes 20-25 minutes.
This reduction step is crucial for your apple cider donut bundt cake’s flavor. As the cider reduces, the apple flavor concentrates dramatically, and the sugars caramelize slightly, adding complexity. The reduced cider should be thick and syrupy, coating the back of a spoon.
Set the reduced cider aside to cool completely before using. I usually do this step first so it has plenty of time to cool while I prepare the rest of the ingredients.
Preparing Your Bundt Pan for the Apple Cider Cake
Proper pan preparation is critical for bundt cakes. Generously butter every nook and cranny of your 10 or 12-cup bundt pan, then dust it thoroughly with flour, tapping out any excess. Alternatively, use a baking spray specifically designed for bundt pans—these contain flour and create an excellent non-stick surface.
Missing even a small spot can cause your beautiful apple cider donut cake to stick, so be thorough. I use a pastry brush to ensure butter reaches into all the decorative crevices of the pan.
Preheat your oven to 350°F (175°C) with the rack positioned in the lower third of the oven. This placement helps the cake bake evenly and prevents the top from browning too quickly.
Making the Apple Cider Donut Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. The combination of warm spices creates that characteristic donut flavor, so don’t be tempted to skip or reduce any of them.
In a large bowl, cream the softened butter with both sugars using an electric mixer on medium-high speed. Beat for 3-4 minutes until the mixture becomes light and fluffy. This aeration is important—it creates the tender texture that makes this bundt cake so appealing.
Add the eggs one at a time, beating well after each addition. Scrape down the bowl sides between additions to ensure everything incorporates evenly.
In a measuring cup, combine the cooled reduced apple cider, buttermilk, and vanilla extract. Now comes the alternating addition, which might seem fussy but makes a real difference in texture. Add about one-third of the flour mixture to the butter mixture, mixing on low speed just until the flour disappears. Add half the liquid mixture, then repeat, ending with the final third of flour mixture.
Mix just until no streaks of flour remain—overmixing at this stage develops gluten, resulting in a tougher apple cider cake rather than the tender crumb we’re after.
Baking Your Apple Cider Donut Bundt Cake
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles that might create holes in your finished cake.
Bake for 45-55 minutes, until a long skewer or toothpick inserted into the deepest part of the cake comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.
Bundt cakes can be tricky because the center tube conducts heat differently than the outer edges. If you notice the top browning too quickly while the center is still undercooked, tent the pan loosely with aluminum foil for the final 15 minutes of baking.
Achieving the Perfect Cinnamon-Sugar Coating
This step transforms a good cake into an amazing apple cider donut bundt cake. While the cake is still warm (but not hot—about 10 minutes after removing from the oven), carefully invert it onto a wire rack placed over a baking sheet. The baking sheet catches the excess coating, making cleanup much easier.
Brush the warm cake all over with the melted butter. Work quickly but thoroughly, ensuring every surface receives butter—this is what makes the cinnamon-sugar stick.
In a shallow bowl, mix together the sugar and cinnamon. While the butter is still wet, sprinkle the cinnamon-sugar mixture generously over the entire cake, pressing gently so it adheres. Don’t be shy—you want a thick, visible coating that mimics the exterior of an actual cider donut.
Any excess cinnamon-sugar that falls onto the baking sheet can be reapplied. Once you’ve achieved a thorough coating, carefully transfer the cake to a serving platter.
Nutritional Information for Apple Cider Donut Bundt Cake
Per slice (based on 16 slices):
- Calories: 295
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 65mg
- Sodium: 215mg
- Total Carbohydrates: 44g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 3g
- Vitamin A: 8% DV
- Calcium: 6% DV
This apple cider cake is definitely a treat, but the reasonable slice size and the use of real apple cider (which contains some beneficial nutrients) make it a dessert you can feel good about enjoying during the fall season.
Creative Variations for Apple Cider Donut Bundt Cake
Maple-Glazed Apple Cider Cake
Instead of the cinnamon-sugar coating, make a maple glaze by whisking together 2 cups powdered sugar, ¼ cup maple syrup, and 2-3 tablespoons of milk. Drizzle over the cooled cake for a glossy, sophisticated finish that highlights the apple flavor.
Apple Cider Donut Cake with Chopped Apples
Fold 1 cup of finely diced apples (Granny Smith work well) into the batter before baking. This adds textural interest and extra apple flavor. Toss the apple pieces with 1 tablespoon of flour before folding them in to prevent sinking.
Bourbon Apple Cider Bundt Cake
Replace 2 tablespoons of the buttermilk with bourbon for an adult version of this cake. The bourbon enhances the apple flavor and adds warmth that’s particularly appealing in cooler weather. This variation is excellent for sophisticated dinner parties.
Mini Apple Cider Donut Cakes
Divide the batter among two 6-cup mini bundt pans or a 12-cup mini bundt pan. Reduce baking time to 25-30 minutes. These individual cakes make charming gifts and are perfect for portion control.
Serving Suggestions for Your Apple Cider Bundt Cake
This apple cider donut bundt cake is delicious on its own, but several accompaniments can enhance the experience. Serve slices with a generous dollop of cinnamon whipped cream—whip 1 cup heavy cream with 2 tablespoons sugar and 1 teaspoon cinnamon until soft peaks form.
For a truly decadent dessert, serve warm slices with salted caramel sauce drizzled over the top and a scoop of vanilla ice cream. The combination of warm cake, cold ice cream, and sweet-salty caramel creates a restaurant-worthy dessert at home.
At autumn gatherings, present the whole cake on a wooden cake stand surrounded by small pumpkins, autumn leaves, and cinnamon sticks. This seasonal presentation makes the apple cider cake the focal point of your dessert table.
Perfect Pairings with Apple Cider Donut Cake
Hot apple cider is the natural beverage pairing for this cake—serving them together creates a cohesive, deeply autumnal experience. Warm the cider with a cinnamon stick and a few whole cloves for extra flavor.
Coffee pairs beautifully as well, particularly a medium roast with caramel or nutty notes. The slight bitterness of coffee balances the cake’s sweetness and enhances the cinnamon and spice notes.
For wine lovers, consider a late-harvest Riesling or an off-dry Gewürztraminer. These slightly sweet white wines complement the apple flavor without overwhelming the delicate spices in the cake.
Storage and Make-Ahead Tips for Apple Cider Cake
Store your apple cider donut bundt cake covered loosely with plastic wrap or under a cake dome at room temperature for up to 4 days. The cake actually improves after a day as the flavors meld and the texture settles.
For longer storage, wrap tightly in plastic wrap and then aluminum foil. Refrigerate for up to one week. Before serving, bring to room temperature or warm individual slices in the microwave for 15-20 seconds to restore the just-baked texture.
This cake freezes exceptionally well. Wrap the uncoated, cooled cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then apply the butter and cinnamon-sugar coating. The coating doesn’t freeze well, so always apply it fresh.
You can also reduce the apple cider several days in advance and store it in the refrigerator, which saves time on baking day. Just bring it to room temperature before adding it to your batter.
Troubleshooting Apple Cider Donut Bundt Cake Issues
If your cake sticks to the pan, your pan preparation was likely insufficient. Make sure you butter and flour (or use baking spray) absolutely every crevice. Also ensure you let the cake cool for exactly 10 minutes before inverting—too soon and it falls apart, too long and it sticks.
A dense, heavy cake usually results from overmixing the batter after adding flour. Mix just until the flour disappears and no longer—those final strokes should be gentle and minimal.
If your cinnamon-sugar coating won’t stick, the cake may have cooled too much before coating. The butter needs to be applied while the cake is still quite warm. If the cake does cool too much, rewarm it slightly in a 250°F oven for 5 minutes before applying butter and sugar.
When the top browns too quickly but the center isn’t done, your oven may be too hot or positioned incorrectly. Use an oven thermometer to check accuracy, and make sure the rack is in the lower third of the oven, not the center.
Why This Apple Cider Donut Bundt Cake Recipe Works
The magic of this recipe lies in several key techniques. Reducing the apple cider concentrates its flavor dramatically—you get intense apple taste without adding moisture that would make the cake soggy. This one step elevates the cake from “apple-flavored” to “tastes like apple cider donuts.”
The combination of buttermilk and proper creaming creates an incredibly tender crumb. Buttermilk’s acidity tenderizes the gluten in flour while also activating the baking soda for optimal rise. The extended creaming time incorporates air that makes the cake light rather than heavy.
Using both granulated and brown sugar adds complexity—granulated provides sweetness and structure, while brown sugar contributes moisture and a subtle molasses flavor that complements the apple and spices.
The spice blend is carefully calibrated to mimic apple cider donuts. Cinnamon dominates (as it should), but nutmeg and allspice add depth and warmth that make the flavor profile more interesting and authentic.
Applying the cinnamon-sugar coating while the cake is still warm ensures it adheres properly, creating that signature crunchy exterior that defines apple cider donuts.
My Personal Tips for Apple Cider Bundt Cake Success
After making this cake countless times, I’ve developed techniques that guarantee success. First, invest in a quality bundt pan—cheaper pans with intricate designs are more likely to cause sticking problems. Nordic Ware pans are my personal favorite and worth the investment.
Don’t rush the cider reduction process. If you try to speed it up with higher heat, the sugars may burn, creating bitter flavor. Low and slow ensures the cider reduces evenly and develops proper flavor.
Room temperature ingredients are crucial. Cold eggs and buttermilk can cause the batter to curdle or the butter to seize up. Take everything out of the refrigerator 30 minutes before beginning.
When testing for doneness, insert your skewer at an angle toward the center rather than straight down. This ensures you’re testing the deepest part of the cake, which takes longest to cook.
Finally, don’t skip the wire rack under the cake when applying the coating—it allows you to coat the underside of the cake as well, ensuring cinnamon-sugar flavor in every bite.
This easy apple cider donut bundt cake has become my signature fall dessert, requested at every autumn gathering and holiday dinner. The incredible aroma that fills your kitchen as it bakes, the stunning presentation, and most importantly, the authentic apple cider donut flavor make this cake absolutely irresistible. It captures the essence of autumn in every perfectly spiced, cinnamon-sugar-coated slice.