Apple Cider Donut Cake Recipe

By:

Stella Romano

Published:

March 24, 2026

[grow_share_buttons]

Jump to Recipe·Print Recipe

Why You’ll Love This Apple Cider Donut Cake Recipe

Author: Stella Romano

My blog shares my passion for cooking by offering a variety of recipes that are simple and accessible to everyone. My ambition is to inspire readers to explore new flavors, cook with joy, and create memorable moments around the table.

If you search for a cozy, crowd-pleasing dessert, this Apple Cider Donut Cake Recipe delivers the warm spices and tender crumb of a classic cider donut in an easy-to-slice bundt cake. It is ideal for gatherings, busy weeknights when you want a quick bake, and anyone who loves fall flavors any time of year.

Ease of preparation: The batter mixes in one bowl and bakes in a single 12-cup bundt pan, with active prep time of only 15 to 20 minutes.
Health benefits: Applesauce and apple cider add moisture and natural fruit sweetness, reducing the need for extra fat and keeping the cake tender.
Versatility: This Apple Cider Donut Cake Recipe adapts to many dietary needs with simple swaps for eggs, dairy, or gluten-free flours.
Distinctive flavor: Ground cinnamon and nutmeg paired with real apple cider create a true orchard-in-a-bite profile that stands out from ordinary spice cakes.

For related cozy drinks to pair with this cake, try our pumpkin spice latte recipe for a warm beverage match.

Essential Ingredients for Apple Cider Donut Cake Recipe

Below is a clear, structured list of every ingredient used in this recipe. Each ingredient is shown with the exact measurement first followed by the item name, and a brief note on its role.

3 cups all-purpose flour – provides structure and body to the cake
2 teaspoons ground cinnamon – main warm spice for classic donut flavor
1/4 teaspoon nutmeg – adds depth and a hint of warmth
1 teaspoon salt – balances sweetness and enhances flavor
1 1/2 tablespoons baking powder – leavening agent for lift and tenderness
1 1/2 cups granulated sugar – primary sweetener and contributes to crumb
1/2 cup brown sugar – adds moisture and a toffee-like richness
1 cup vegetable oil – keeps the cake moist (neutral flavor)
3 eggs, at room temperature – binds and helps the cake rise
1 cup unsweetened applesauce, at room temperature – adds moisture and fruit flavor while cutting fat
1 cup apple cider juice (not vinegar), at room temperature – delivers concentrated apple flavor and acidity for balance
1 teaspoon vanilla extract – rounds and deepens overall flavor
1/4 cup unsalted butter, melted – used to help the cinnamon sugar coating stick (can be swapped for dairy-free option)
1/4 cup granulated sugar – for the cinnamon sugar coating
2 teaspoons cinnamon – mixed with sugar for the outer coating

Special Dietary Options

Vegan: Replace 3 eggs with 3 tbsp chia gel (3 tbsp water mixed with 1 tbsp chia seed per egg) or commercial egg replacer. Use vegan butter or coconut oil for the coating.
Gluten-free: Swap all-purpose flour for a 1-to-1 gluten-free baking flour blend. Check for xanthan gum in the blend and add if needed for structure.
Low-calorie: Use unsweetened applesauce to replace part of the oil (reduce oil by 1/4 cup) and swap half the granulated sugar for a natural sweetener such as erythritol. Note that texture will vary slightly.

How to Prepare the Perfect Apple Cider Donut Cake Recipe: Step-by-Step Guide

Overview

This step-by-step guide walks you through each action, from prepping your pan to applying the cinnamon sugar coating. Active prep is about 15 to 20 minutes, bake time around 50 minutes at 325 degrees F, and cooling time about 1 hour in the pan.

First Step: Preheat and prep the pan

Preheat oven to 325 degrees F. Grease a 12-cup bundt pan with non-stick spray or butter and dust it lightly with flour. Set the pan aside so it is ready when the batter is mixed.

Second Step: Mix dry ingredients

In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon salt, and 1 1/2 tablespoons baking powder until evenly combined. Set this bowl aside.

Third Step: Combine sugars and oil

In a large mixing bowl, or the bowl of a stand mixer, combine 1 1/2 cups granulated sugar, 1/2 cup brown sugar, and 1 cup vegetable oil. Mix on medium speed until the mixture is smooth and homogenous, about 1 to 2 minutes.

Fourth Step: Add eggs and flavorings

Add 3 eggs (at room temperature) to the sugar-oil mixture and continue mixing on medium speed for about 2 minutes. Add 1 cup unsweetened applesauce and 1 teaspoon vanilla extract, mixing until combined. The applesauce helps keep the cake moist and tender.

Fifth Step: Alternate flour and cider

Lower mixer speed to low. Add the dry flour mixture in three parts, alternating with the 1 cup apple cider juice in two additions. Start and end with the flour mixture: add one-third flour mixture, then half the apple cider, then one-third flour mixture, then the remaining cider, and finish with the last third of flour mixture. Mix just until no flour streaks remain; the batter will be slightly thin.

Sixth Step: Bake

Pour the batter into the prepared 12-cup bundt pan and smooth the top. Bake at 325 degrees F for about 50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Oven times vary; some ovens may require up to 90 minutes depending on pan material and heat distribution. If baking in a different pan, adjust time accordingly and test with a toothpick.

Seventh Step: Cool in pan

Remove the cake from the oven and let it cool in the pan on a wire rack for about one hour. Cooling fully in the pan helps the cake set and reduces the risk of breaking when you invert it.

Final Step: Butter and cinnamon-sugar coating

Once the cake has cooled for an hour, invert it onto a cooling rack or plate. Using a pastry brush, coat the entire outside of the cake with 1/4 cup unsalted butter, melted. In a small bowl, mix 1/4 cup granulated sugar with 2 teaspoons cinnamon. Sprinkle the cinnamon sugar over the cake, pressing gently with your hand so it adheres to the butter-coated surface. For even coverage on the sides, fill your hand with mix and pat it onto the cake.

Pro tip: Apply the butter and cinnamon sugar at room temperature just before serving for the best crunch and fresh flavor.

Serving suggestions and timing

Serve slices warm or at room temperature. If you plan ahead, the cake freezes well wrapped tightly; thaw to room temperature and apply the cinnamon sugar just before serving for best texture.

Step	Action	Time/Temp
1	Preheat oven and prep pan	325 degrees F
2	Mix dry ingredients	5 minutes
3	Combine wet ingredients and sugars	3-4 minutes
4	Bake	About 50 minutes
5	Cool in pan	1 hour

Dietary Substitutions to Customize Your Apple Cider Donut Cake Recipe

Protein and Main Component Alternatives

If you need to swap eggs or modify the main components for dietary reasons, there are reliable options that keep texture and flavor close to the original.

Egg substitutes: Use a chia gel (1 tbsp chia seeds + 3 tbsp water per egg, let sit until gelled) or a flaxseed mixture (1 tbsp ground flaxseed + 3 tbsp water per egg). Commercial egg replacers are also fine; follow package directions. Another quick trick is 1 tsp baking soda + 1 tbsp vinegar per egg for lift in quick breads and cakes.
Oils and fats: If you prefer a different neutral oil, canola or light olive oil work well. For a lighter texture, you can reduce oil by up to 1/4 cup and add 2 extra tablespoons applesauce.
Apple cider alternatives: Apple juice can substitute for cider but provides a milder apple flavor. For an intensified apple note, simmer cider to reduce it before cooling and using it in the batter.

Vegetable, Sauce, and Seasoning Modifications

Small ingredient swaps let you tailor the cake to seasonal produce or personal taste.

Additional spices: Add a pinch of allspice, clove, or cardamom, or 1 to 2 teaspoons pumpkin pie spice for a bolder fall profile.
Fruit add-ins: Fold in 1 cup finely diced apples (peeled) for extra texture. Toss apple pieces in a teaspoon of lemon juice to prevent browning.
Nuts and crunch: Stir in 1/2 to 3/4 cup chopped pecans or walnuts for crunch. Keep pieces small so they don’t sink.

Mastering Apple Cider Donut Cake Recipe: Advanced Tips and Variations

Pro cooking techniques

These techniques help you get a reliable rise, even bake, and a tender crumb every time.

Room temperature ingredients mix more evenly; take eggs, applesauce, and cider out of the fridge ahead of time.
Use fresh baking powder. Old leavening is a common cause of dense or gummy cake.
Bake at the lower temperature called for (325 degrees F) for a longer time to avoid burnt edges and uneven centers.
For even browning, place the bundt pan on the middle oven rack and avoid opening the oven door during the first 30 minutes.

Flavor variations

Sanded sugar coating: Swap regular granulated sugar for coarse sanding sugar in the cinnamon mix to add sparkle and crunch.
Buttercream option: If you prefer frosting, replace the cinnamon-sugar coating with a thin buttercream flavored with a teaspoon of apple cider reduction or maple syrup.
Spiced-up: Add 1/2 teaspoon cardamom or 1/4 teaspoon ground clove to the batter for aromatic depth.

Presentation tips

Garnish and plating make a homemade cake feel special:

Dust the top with a light sprinkle of cinnamon or powdered sugar just before serving.
Serve slices with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of warmed caramel for a dessert upgrade.
For a rustic look, press coarse sugar into the sides after brushing with butter so the cake has textured highlights.

Make-ahead options

This cake is easy to fit into busy schedules:

Bake and freeze the uncoated cake wrapped tightly in plastic and foil for up to 3 months. Thaw completely before brushing with butter and applying the cinnamon sugar.
Bake the night before and store at room temperature in an airtight container; apply the sugar coating right before serving for the freshest crunch.

For cozy breakfast pairings, try this with a warm bowl of porridge from our porridge recipe.

How to Store Apple Cider Donut Cake Recipe: Best Practices

Refrigeration

Store leftover coated or plain cake at room temperature in an airtight container for up to 2 to 3 days. For longer short-term storage, refrigerate up to one week; bring slices to room temperature before serving to restore softness.

Freezing

Wrap cooled, uncoated cake tightly in plastic wrap, then in foil, or place in a freezer bag. The cake keeps well up to 3 months. Thaw overnight in the refrigerator and apply cinnamon sugar just before serving to keep the coating crisp.

Reheating

Warm slices gently in a 300 degree F oven for 4 to 6 minutes to refresh texture, or microwave single slices for 10 to 15 seconds. Avoid reheating coated cake for too long, as the sugar may brown or melt.

Meal prep considerations

This cake is a good candidate for batch baking. Freeze whole cakes or slices, label with dates, and plan to refresh the coating at serving time. For grab-and-go portions, cut and wrap individual slices before freezing.

FAQs: Frequently Asked Questions About Apple Cider Donut Cake Recipe

What size bundt pan do I need for apple cider donut cake?

For the best results with an apple cider donut cake recipe, use a 12- to 15-cup bundt pan. This size allows the batter to rise properly without overflowing and ensures even baking. A smaller pan, like 10 cups, might cause spillage, while a larger one could lead to a thinner cake. Grease the pan thoroughly with non-stick spray or butter and dust with flour or cinnamon sugar for easy release. If your pan is slightly different, monitor baking closely with a toothpick test— the cake is done when it comes out clean or with a few moist crumbs. Baking time at 325°F is typically 50-60 minutes in this size pan. Always cool the cake in the pan for about an hour before inverting to prevent breaking. This setup yields a tall, donut-hole-style cake perfect for fall gatherings. (98 words)

Can I bake apple cider donut cake in a different pan besides bundt?

Yes, you can adapt an apple cider donut cake recipe for loaf pans, 9-inch round pans, or mini bundt pans, but adjust baking times and check doneness frequently. For two 9×5-inch loaf pans, bake at 325°F for 45-55 minutes. A 9-inch round pan takes about 30-40 minutes. Mini bundts or cupcakes need 15-20 minutes for minis and 18-22 for standard cupcakes. Fill pans no more than 2/3 full to avoid overflow. The texture remains moist and tender, mimicking fresh cider donuts. Use the toothpick test: insert in the center; it should come out clean or with moist crumbs. Cool completely before coating in cinnamon sugar for that signature crunch. These variations work well for portion control or themed events. (112 words)

Can I make apple cider donut cake dairy-free or with substitutions?

Absolutely, apple cider donut cake can be made dairy-free easily. Skip the melted butter coating and use a plant-based alternative like coconut oil, vegan butter, or neutral oil such as avocado oil. For the batter, vegetable oil is already used, keeping it dairy-free by default if no butter is added elsewhere. If the recipe includes any milk (though most don’t), swap for almond, oat, or apple cider. Egg replacers like chia seeds (1 tbsp chia + 3 tbsp water per egg) or a mix of 1 tsp baking soda + 1 tbsp vinegar work for vegan versions. The cake stays moist and fluffy. Apply the cinnamon sugar coating at room temperature for best adhesion. Test bake a small batch first to confirm rise. Stores well in an airtight container. (118 words)

How do I store and freeze apple cider donut cake?

Store leftover apple cider donut cake at room temperature in an airtight container for up to 3 days—it stays moist thanks to the applesauce and cider. For longer storage, refrigerate up to a week, but bring to room temp before serving to restore texture. To freeze, wrap cooled, uncoated cake tightly in plastic wrap and foil, or place in a freezer bag; it keeps up to 3 months. Thaw overnight in the fridge, then apply cinnamon sugar coating right before serving for freshness. Avoid freezing the coated cake as the sugar may become soggy. This method preserves the tender crumb and cider flavor. Perfect for holiday prep—bake now, freeze, and serve later without quality loss. Reheat slices gently in a 300°F oven for 5 minutes if desired. (114 words)

Can I add apples or nuts to apple cider donut cake batter?

Yes, adding small pieces of chopped apples (about 1 cup, peeled and diced finely) or ½-¾ cup chopped nuts like pecans or walnuts enhances the apple cider donut cake without issues. Fold them into the batter gently at the end to distribute evenly. Apples add extra moisture and chew, while nuts provide crunch—reduce applesauce by 2 tbsp if using lots of fruit to avoid sogginess. Ensure pieces are small (¼-inch) so they don’t sink. Bake as directed, checking 5 minutes early with a toothpick. The cake remains tender, not dense. For best flavor, toss apples in lemon juice first to prevent browning. This customization boosts fall vibes and pairs well with the cinnamon sugar coating applied post-baking. Experiment in small batches. (108 words)