There’s something magical about that first crisp autumn morning when the leaves start turning and the air smells like apple orchards. That’s when I know it’s time to make my famous Apple Cider Donut Cake. I created this recipe after years of trying to capture that perfect bakery-style donut flavor in cake form. The secret? Reduced apple cider gives it that deep, spiced apple flavor, while keeping the crumb so moist you’d swear you’re biting into a fresh donut.
Last fall, I must have baked this cake a dozen times for friends who kept asking for “just one more slice.” It’s become our family’s go-to treat for cozy Sunday breakfasts and impromptu neighborhood gatherings. The aroma of cinnamon and nutmeg filling the house is almost as good as eating the cake itself. Trust me – your kitchen will smell like a fall festival in no time!
Why You’ll Love This Apple Cider Donut Cake
This cake is seriously everything you want in a fall dessert – and I promise it’s way easier to make than actual donuts! Here’s why it’s become my go-to:
- Tastes just like your favorite cider donut – but without the messy frying
- Moist for days thanks to reduced apple cider and buttermilk
- Perfect for sharing at fall brunches or cozy nights in
- Makes your house smell incredible – like an apple orchard bakery
- Super simple to make with basic pantry ingredients
Honestly, the hardest part is waiting for it to cool before you dive in!
Apple Cider Donut Cake Ingredients
Gathering the right ingredients is half the battle for that perfect donut-cake hybrid. Here’s exactly what you’ll need to make magic happen:
- 2 cups all-purpose flour (spoon and level it – don’t scoop!)
- 1 tsp baking powder & 1 tsp baking soda (yes, both!)
- 1 tsp cinnamon & ½ tsp nutmeg (freshly grated if possible)
- ½ tsp salt (I use fine sea salt)
- 1 cup apple cider (reduced to ½ cup – we’ll get to that)
- ½ cup unsalted butter, softened (leave it out for 30 minutes)
- ¾ cup granulated sugar
- 2 large eggs, room temp (this matters for texture)
- 1 tsp vanilla extract (the good stuff, not imitation)
- ½ cup buttermilk (no substitutions for that tang)
See those specifics? They’re not just suggestions – they’re what makes this cake foolproof. Now let’s make some kitchen magic!
How to Make Apple Cider Donut Cake
Okay, let’s get baking! This cake comes together in just a few simple steps, but there are a couple tricks that make all the difference. Follow along and you’ll have that perfect donut-cake texture in no time.
Reducing the Apple Cider
First things first – that apple cider needs some attention. Pour your 1 cup of cider into a small saucepan and bring it to a gentle simmer over medium heat. You’ll want to let it bubble away until it reduces by half – about 15 minutes. This concentrates all that amazing apple flavor! Just don’t walk away – it can go from simmer to sticky mess faster than you’d think. Once reduced, let it cool completely before using (hot cider will scramble your eggs – yuck!).
Mixing the Batter
Now for the fun part! Cream your softened butter and sugar together until light and fluffy – about 2 minutes with a hand mixer. This step creates those tiny air pockets that give the cake its perfect texture. Add eggs one at a time, mixing well after each, then stir in the vanilla. Alternate adding your dry ingredients (flour mixture) and buttermilk, starting and ending with the dry. Mix just until combined – overmixing makes tough cake! Finally, gently fold in that cooled reduced cider. The batter will be thick but pourable – just like it should be!
Pour into your prepared pan and bake at 350°F for 30-35 minutes. The cake is done when a toothpick comes out with moist crumbs (not wet batter). Let it cool in the pan for 10 minutes before transferring to a wire rack. Resist cutting into it right away – I know it’s hard, but this helps set the crumb!
Tips for the Best Apple Cider Donut Cake
After making this cake more times than I can count, I’ve picked up some foolproof tricks for perfect results every time. First, grease your pan really well – I use butter and a light dusting of flour, especially in all those nooks if you’re using a Bundt pan. For that classic donut-shop finish, dust the warm cake with cinnamon sugar (just mix 1/4 cup sugar with 1 tsp cinnamon). And here’s my golden rule: don’t skip the toothpick test! Pull it out a minute early if needed – the cake keeps cooking as it cools. Oh, and if you want maximum flavor? Wrap it overnight – the spices develop even more!
Apple Cider Donut Cake Variations
One of my favorite things about this recipe is how easily you can tweak it to suit different tastes or dietary needs! For gluten-free friends, swap in your favorite 1:1 gluten-free flour blend – I’ve had great results with Bob’s Red Mill. If you’re dairy-free, mix ½ tbsp lemon juice with almond milk instead of buttermilk.
Want to take it up a notch? Try folding in ½ cup of finely diced apples (peeled first!) for extra texture and flavor. My neighbor swears by adding a handful of toasted walnuts for crunch. And for a fun twist, sometimes I’ll sprinkle the batter with cinnamon chips before baking – they melt into little pockets of spiced goodness!
Serving and Storing Apple Cider Donut Cake
Oh, you’re in for a treat – this cake is absolute magic when served warm with a cup of coffee or hot cider! The steam rising from the slice makes all those cinnamon and apple flavors dance. If you’ve got leftovers (big if!), store them in an airtight container at room temperature for up to 3 days. No fridge needed – that just dries it out. Pro tip: Pop a slice in the microwave for 10 seconds before serving to bring back that fresh-baked warmth!
Apple Cider Donut Cake Nutritional Information
Here’s the scoop on what’s in each delicious slice (based on 8 servings): about 280 calories, 42g carbs, and 4g protein. Remember – these are just estimates and will vary slightly depending on your exact ingredients. Now go enjoy that cake guilt-free!
FAQs About Apple Cider Donut Cake
Can I use apple juice instead of cider?
Oh honey, I get this one all the time! While juice will work in a pinch, cider gives that deep, spiced apple flavor we love in donuts. Juice tends to be sweeter and less complex. If you must substitute, reduce it like you would cider and add an extra pinch of cinnamon to compensate.
How do I prevent a dry cake?
My number one rule? Don’t overbake it! That toothpick should have moist crumbs, not come out clean. Also, make sure to properly reduce your cider – that concentrated flavor means you can’t skip simmering. And please, for the love of fall, use room temperature ingredients – cold eggs and buttermilk make for sad, dense cake.
Can I make this in muffin tins instead?
You bet! Grease a 12-cup muffin tin or use liners. Fill ⅔ full and bake at the same temperature for 18-22 minutes. They’ll be like adorable little donut muffins! Perfect for packing in lunch boxes or gifting to neighbors (if you’re feeling generous).
I’d love to hear how your cake turns out! Leave a comment below telling me about your baking adventure – and don’t forget to snap a photo of that gorgeous crumb!
PrintIrresistible Apple Cider Donut Cake in Just 8 Steps
A moist and flavorful cake inspired by the classic apple cider donut, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 1 cake (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup apple cider
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Simmer apple cider in a saucepan until reduced to 1/2 cup. Cool.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk to the butter mixture. Mix in reduced cider.
- Pour batter into the pan. Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Reduce apple cider for a more concentrated flavor.
- Dust with cinnamon sugar for extra donut-like taste.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
