If you’ve ever had a warm apple cider doughnut fresh from a farm stand in autumn, you know just how magical that first bite is—sweet, cinnamon-dusted, and packed with cozy flavor. This Apple Cider Doughnut Cake captures all of that, baked into one golden, buttery bundt cake.
It’s become one of my go-to fall recipes, especially when I’m craving something special but don’t want to spend hours in the kitchen. This cake is soft and moist thanks to reduced apple cider, and it’s finished with a cinnamon-sugar coating that gives it that doughnut-shop texture. Perfect for brunch, gifting, or serving with a warm mug of cider or coffee.
Why I Love This Apple Cider Doughnut Cake
- All the flavor of an apple cider doughnut, without frying
- Uses pantry staples and simple ingredients
- Moist, dense texture with just the right amount of spice
- That cinnamon sugar coating? Pure magic
- Great for breakfast, dessert, or afternoon snacking
Ingredients You’ll Need
(Serves 12 | Prep Time: 15 minutes | Bake Time: 45–50 minutes)
For the cake:
- 1 1/2 cups apple cider
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
How I Make Apple Cider Doughnut Cake (Step-by-Step)
- Reduce the Cider
I pour the apple cider into a small saucepan and simmer over medium heat until it reduces to about 3/4 cup. This concentrates the flavor and makes the cake extra rich. I let it cool slightly while prepping the rest of the ingredients. - Preheat and Grease the Pan
I preheat the oven to 350°F and generously grease a bundt pan with nonstick spray or butter and flour to prevent sticking. - Mix the Dry Ingredients
In a large bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. - Combine the Wet Ingredients
In another bowl, I mix the eggs, brown sugar, granulated sugar, melted butter, sour cream, vanilla, and the reduced apple cider until smooth. - Make the Batter
I pour the wet ingredients into the dry and stir until just combined. The batter will be thick, and that’s what gives the cake its classic doughnut texture. - Bake the Cake
I pour the batter into the prepared bundt pan and smooth the top. It bakes for about 45–50 minutes, or until a toothpick inserted in the center comes out clean. I let it cool in the pan for 15 minutes before inverting onto a wire rack. - Cinnamon Sugar Coating
While the cake is still slightly warm, I brush it with melted butter and sprinkle the cinnamon-sugar mixture all over. I try to cover every inch — it’s what gives the cake its signature doughnut feel.
My Tips for the Best Doughnut Cake
- Don’t skip reducing the cider — it makes the flavor deeper and more apple-forward.
- Generously grease the bundt pan — this cake is moist and sticky!
- Apply the cinnamon sugar while warm so it sticks beautifully.
- Use room temp eggs and sour cream for a smoother batter and even bake.
Fun Variations I’ve Tried
- Adding finely chopped apple chunks to the batter
- Drizzling a maple glaze on top instead of cinnamon sugar
- Swapping sour cream for Greek yogurt for a tangier twist
- Using apple pie spice for a more robust fall flavor
What I Serve with Apple Cider Doughnut Cake
- A warm mug of apple cider or chai tea
- Whipped cream or a scoop of vanilla ice cream for dessert
- Coffee or espresso for a cozy breakfast pairing
- Alongside fresh fruit or a fall-themed charcuterie board
Frequently Asked Questions
Q: Can I use bottled apple cider instead of fresh?
A: Absolutely! Just make sure it’s the non-alcoholic kind and reduce it as directed for full flavor.
Q: How do I store leftovers?
A: Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully.
Q: Can I make this in a loaf pan?
A: Yes! You’ll just need to adjust the baking time—start checking around 40 minutes.
Q: Can I skip the cinnamon sugar topping?
A: You can, but it’s what gives the cake its classic doughnut vibe. I highly recommend keeping it!
Why This Cake Is My Fall Go-To
There’s something nostalgic and comforting about the smell of apple cider and cinnamon filling your kitchen. This cake delivers everything I love about fall in a single slice: cozy spices, buttery texture, and that signature sugary crunch on the outside.
It’s easy enough for a weekday bake but special enough to serve at holiday gatherings or brunches. Once you’ve made it, don’t be surprised if it becomes a seasonal tradition in your kitchen too.
Just an FYI-the recipe card does not list the 2 eggs.
The main body instructions do.
If someone was just printing out the recipe card, they would not have a correct ingredient list.
Looks like an amazing cake-cannot wait to try it!
Actually-more ingredient discrepancies-which is correct?
From main body instructions: For the cake:
• 1 1/2 cups apple cider * this reduces down to 3/4 cup-but ingredient not listed on recipe card
• 2 cups all-purpose flour * Recipe card states 4 cups
• 1/2 cup packed brown sugar * RC states 2 cups
• 1/2 cup granulated sugar* RC states 2 cups
• 2 teaspoons baking powder *RC omits this
• 1/2 teaspoon baking soda * RC states 2 t
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg * RC states 2 t
• 1/4 teaspoon salt *RC states 4 t (!)
• 2 large eggs * Omitted from RC
• 1/2 cup unsalted butter, melted * RC states 2 cups softened
• 1/2 cup sour cream * RC states 2 cups
• 1 teaspoon vanilla extract
From Recipe Card: Ingredients
2 cups packed brown sugar
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
4 teaspoons salt
2 cups unsalted butter, softened *
2 cups sour cream *
1 teaspoon vanilla extract
4 cups all-purpose flour *
Topping not listed at all on RC
Thank you for correcting-would love to try this cake!