APPLE CIDER DOUGHNUT CAKE always seems like the thing you only find at the best bakeries. Or maybe at one of those fall farms with actual hayrides and goats (not even kidding). I used to think pulling it off at home would be a pain in the neck, honestly. But here’s the deal. You can make this ridiculously cozy cake even if your kitchen is tiny, your oven is wonky, and your baking skills are mostly “winging it.” Let me show you how, plus a bunch of ways to mess around with the recipe. You do not need fancy gadgets. Just a little time and an itch for that cinnamon-sugar hug.
How to Make This Apple Cider Donut Bundt Cake: Video Tutorial
Alright, if you’re like me (visual learner, easily distracted, possibly flour on your shirt), a quick video makes a world of difference. This step-by-step tutorial walks you through the whole apple cider doughnut cake process. Yes, from sticky apple cider reduction (which, by the way, smells heavenly) to the most satisfying sprinkle-dose of cinnamon-sugar at the finish.
I always rewind a few spots (especially when the bundt pan flipping comes up—so nerve-wracking). Watch it for tricks on not overbaking, too, which keeps your cake from getting dry as toast. I swear watching this once saved my cake’s life. Not to be dramatic. But. It really helps your confidence kick in. If you’re baking with little ones or easily bored roomies, they will love “helping” (aka licking the spoon). 
Tips for the Best Apple Cider Donut Cake!
Here’s the no-nonsense scoop on making your apple cider doughnut cake actually taste like a five-star restaurant treat, instead of “vaguely apple-ish bread.” First, don’t skip reducing the apple cider. Seriously, it turns out richer and you get that sweet-tangy autumn flavor. You want that depth!
Another thing. Grease your bundt pan like your life depends on it (I use so much spray my dog leaves the room). Nothing more tragic than half your cake stuck in the pan.
Also, once it cools, give it a heavy cinnamon-sugar coat. Not a delicate dusting—a full embrace. It looks better and tastes way more like the real thing. If you want a cakier texture, don’t overmix. Just combine stuff until it looks, you know, like it should. Sometimes my batter’s lumpy and honestly, can’t tell in the end.
“Followed this recipe step-by-step for my husband’s birthday, and he said it was the best apple cider doughnut cake he’s ever had. Honestly, I might retire my old bundt pan after this win!”
Optional Apple Cider Glaze Dip
Okay, this is next-level decadent. An apple cider glaze is basically liquid fall. I know some purists want just cinnamon sugar, but if your sweet tooth is raging, drizzle this stuff all over. Or just dip your slice like a doughnut into your mug.
Make it by whisking together powdered sugar and a touch of reduced apple cider. If it’s too thick, add more cider or a splash of milk. Too thin? More sugar (yeah, I’ve learned this the hard way). Sometimes I make it runnier and dunk pieces—kids go nuts for “cake fondue.” Everyone asks for the recipe and it’s so simple you could do it in your sleep.
I will say, it does make the cake a little messy. But honestly, who’s complaining about sticky fingers when you’ve got apple cider doughnut cake?
Substitutions/Additions
So, sometimes you look in the pantry and realize you’re out of brown sugar or maybe you just grabbed the wrong applesauce (yep, that’s me every time). Here’s the good news. This apple cider doughnut cake can survive a few changes. Swap brown sugar with coconut sugar if you want a bit more caramel taste. No full-fat sour cream? I’ve done plain yogurt—tastes just as good, no joke.
If you’re feeling wild, toss in finely chopped apples for tiny fruity pops. Nuts, too. Walnuts work, pecans are extra autumnal. Some want less cinnamon (don’t talk to me, but, you know, just reduce it). You can even swap regular flour for a cup-for-cup gluten-free blend. Never tried it? Just trust me and check your cake ten minutes early.
Honestly, this recipe is such a forgiving friend. Let anxiety go. Worst-case, you eat it with ice cream and call it a “rustic crumble.”
How to Make into Mini-Muffins
Maybe you don’t want a huge cake just staring you down all week. I get it. Apple cider doughnut cake minis are adorable and make portion control… slightly possible (that’s a lie, you’ll eat three). Here’s how you pull it off:
- Use a mini muffin tin, greased well—seriously, use more spray than you think is necessary.
- Fill each well about three-quarters full with apple cider doughnut cake batter.
- Bake at the same temp, but start checking after 12-13 minutes.
- Let them cool, then pop out and roll in cinnamon sugar (while still a bit warm so sugar sticks best).
These are ideal for brunches, lazy Sunday nibbling, or sending in lunchboxes. Freezer-friendly, too, if you somehow manage not to eat ‘em all the first day.
Frequently Asked Questions about Cozy Apple Cider Doughnut Cake
Can I use store-bought apple cider?
Absolutely, though it’s best if you reduce it a bit on the stove to make those flavors stand out.
Do I really need a bundt pan for apple cider doughnut cake?
Nope, you could use a loaf pan or even make muffins. Just adjust the baking time.
Can this be made ahead?
For sure! It actually tastes even better the next day, especially if wrapped tight.
What if I want it less sweet?
Cut back on the sugar in both the batter and topping. Still totally delicious.
Is it freezer-friendly?
Yep! Slice it, wrap up, and thaw when your cravings hit.
The Only Cake You’ll Want All Fall Long
If you’re daydreaming about apple cider doughnut cake, there’s no reason to wait. I mean, it’s pure comfort. Stretchy pants, cozy blanket, hot coffee… perfection. Try it your way. Do the glaze-dip. Swap the sugar. Go full mini-muffin madness. Whatever you do, just bake the thing and enjoy every soft, apple-spiked crumb. Need more inspiration or backup ideas? Check out this awesome The Most Delicious Apple Cider Donut Bundt Cake for Fall – Cake by … and another killer take at Apple Cider Donut Cake – Princess Pinky Girl. Open your window, let the fall wind in, and eat the cake. You’ve totally got this.
Apple Cider Doughnut Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly.
- In a saucepan, reduce the apple cider over medium heat until it’s about 1 cup. Set aside to cool.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat together the brown sugar, eggs, sour cream, and reduced apple cider until smooth.
- Combine the wet and dry ingredients, mixing until just combined. Avoid overmixing to maintain texture.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40-45 minutes, relying on a toothpick to check for doneness.
- Once baked, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
- While the cake is cooling, mix the granulated sugar and cinnamon for the coating.
- Once the cake is slightly warm, roll it in the cinnamon sugar coating until it’s generously covered.
- For an optional glaze, whisk together powdered sugar and reduced apple cider until desired consistency is achieved.
- Drizzle or dip the cake in the glaze as preferred.
