Name: Apple-Cider Donut Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: PT-497754H41M11S
Cuisine: American
Ingredients: 2 cups unbleached all-purpose flour, plus more for pan; 1 cup whole-wheat flour; 1 ½ teaspoons baking powder; 1 ½ teaspoons ground cinnamon; ½ teaspoon baking soda; ¾ teaspoon kosher salt; 1 ¾ cups natural cane sugar (divided: 1 ½ cups and ¼ cup); 2 tablespoons unsalted butter, melted, plus more for pan and brushing; 1 cup apple cider; ¾ cup extra-virgin olive oil; ¾ cup unsweetened applesauce; 2 teaspoons pure vanilla extract; 3 large eggs, room temperature

Jump to Recipe·4 from 15 reviews

I absolutely love sharing this Apple-Cider Donut Cake Recipe with friends and family because it perfectly captures all the cozy, warmly spiced flavors of an apple-cider donut without any of the fuss of frying or shaping individual donuts. It’s a one-pan wonder that brings the rich aroma of apple cider and cinnamon right into your kitchen, resulting in a moist, tender cake that tastes like fall in every bite. Trust me, once you try it, it’ll quickly become a favorite for your seasonal gatherings or anytime you want a comforting treat.

Why You’ll Love This Apple-Cider Donut Cake Recipe

What I adore most about this recipe is the incredible flavor profile it delivers. The combination of real apple cider, warm cinnamon, and a hint of vanilla creates a deep, rich taste experience that feels indulgent yet wholesome. I appreciate how the whole-wheat flour adds a nutty depth while the applesauce keeps the cake super moist without adding heaviness. It’s like biting into a fresh apple-cider donut, but in the form of this soft, tender cake that just melts in your mouth.

Another reason I’m such a fan of this Apple-Cider Donut Cake Recipe is how easy it is to whip up. There’s no need to fret over shaping dough or frying batches of donuts, which I find messy and time-consuming. Instead, you toss everything together, pour it into a Bundt pan, and bake. It’s straightforward enough for a weekday dessert but special enough to serve for family brunches, holiday dinners, or weekend coffee catch-ups. Honestly, it stands out because it delivers that perfect balance of convenience and fabulous autumn flavors.

Ingredients You’ll Need

The image shows ten small bowls and a glass cup with baking ingredients arranged on a white marbled surface. Starting from the top left is a white bowl of light brown flour, below it a white bowl of apple sauce with a smooth texture, next to it three white eggs in a small white bowl. To the right of the eggs is a glass cup filled with brown liquid, likely syrup or melted sugar. Below it is a white bowl of yellow melted butter, and to its left is a white bowl of white flour. In the center is a large white bowl filled with fine white sugar. Below the sugar, there is a small wooden bowl with white baking powder and brown spices, and next to it a tiny white bowl of dark vanilla extract. On the bottom right, a small wooden plate holds two small pieces of yellow butter. The items are spaced evenly, with soft natural light and no shadows, on a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

For this recipe, you’ll only need simple, easy-to-find ingredients that each play a crucial role in making the cake flavorful, moist, and beautifully textured. I love how every component complements the others without overwhelming the palate.

Unsalted butter, melted: This adds richness and helps create a tender crumb while also working as a base for greasing the pan.
Unbleached all-purpose flour: Provides structure and lightness, essential for the perfect cake texture.

Whole-wheat flour: Introduces a subtle heartiness that pairs beautifully with the spices and apples.
Baking powder and baking soda: These leavening agents give the cake the necessary lift and fluffiness.
Ground cinnamon: Brings the classic apple-cider donut warmth and spice.

Kosher salt: Enhances all the flavors and balances the sweetness.
Natural cane sugar: Sweetens the cake while contributing to its moist texture.
Apple cider: The star flavor that infuses the cake with authentic apple notes and a touch of tartness.

Extra-virgin olive oil: Keeps the cake tender and adds a mild fruity depth.
Unsweetened applesauce: Adds moisture naturally, allowing the cake to stay soft without extra fat.
Pure vanilla extract: Rounds out the flavors with a hint of sweet floral aroma.

Large eggs: Bind everything together and contribute to the cake’s structure and richness.

Directions

Step 1: Preheat your oven to 350°F. Generously butter and flour a 12-cup Bundt pan. I like using a pastry brush here to make sure the butter and flour get into all those charming little crevices so the cake releases perfectly after baking.

Step 2: In a large bowl, whisk together both the unbleached all-purpose and whole-wheat flours, baking powder, 1 teaspoon of the ground cinnamon, baking soda, and kosher salt. This mixture forms the dry base and evenly distributes the leavening and spices.

Step 3: In a separate bowl, whisk the sugar, apple cider, extra-virgin olive oil, unsweetened applesauce, vanilla extract, and eggs until the mixture is smooth and well combined. This wet mixture carries all the moisture and flavor into the cake.

Step 4: Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently but thoroughly until just combined. I make sure not to overmix here, as that keeps the cake tender and light.

Step 5: Transfer the batter carefully into your prepared Bundt pan, smoothing the top with a spatula to ensure even baking.

Step 6: Bake on the center rack, rotating the pan halfway through, for about 45 to 50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step 7: Once out of the oven, place the pan on a wire rack set over a rimmed baking sheet and let the cake cool for 15 minutes. Meanwhile, mix the remaining 1/4 cup sugar with 1/2 teaspoon cinnamon for that classic donut sugar topping.

Step 8: Carefully invert the warm cake onto the wire rack. Brush the entire surface generously with melted butter, then sprinkle the cinnamon sugar mixture liberally over the top. This step adds that nostalgic crunch and sweetness that makes this cake feel like an apple-cider donut.

Step 9: Allow the cake to cool completely before serving to let the flavors set and the texture stabilize.

Servings and Timing

This recipe makes a generous 10-inch Bundt cake that serves 12 to 16 people, perfect for sharing with family and guests. The prep time is about 20 minutes, with a bake time of 50 minutes. Including the cooling and resting periods, you’re looking at roughly 2 hours and 25 minutes before you can dive in, but I promise the wait is worth every bite.

How to Serve This Apple-Cider Donut Cake Recipe

A golden-brown bundt cake with a ridged, circular shape sits on a metal cooling rack placed on a white marbled surface. The cake has a light dusting of white powdered sugar, more concentrated on one side, giving it a slight contrast in texture. On the baking sheet near the cake, there is a small white bowl with melted butter and a brush resting inside it, the brush handle is wooden with a dark red tip. Next to it, there is a small wooden bowl filled with white powdered sugar. photo taken with an iphone --ar 4:5 --v 7

I like serving this Apple-Cider Donut Cake Recipe slightly warm or at room temperature to really enjoy the balance of moist cake and crisp cinnamon sugar topping. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream to add a creamy contrast. For an extra special touch, you can drizzle some caramel sauce over the top, which adds a luscious sweetness that complements the apple cider perfectly.

For presentation, I often slice the cake into generous wedges and serve it on simple white plates so the warm golden hues of the cake and cinnamon sugar really pop. Garnishing with a few fresh apple slices or a sprig of thyme or rosemary adds a festive, rustic feel for holiday gatherings or brunches. It also goes wonderfully alongside a hot cup of chai tea or a robust dark coffee, which bring out the cinnamon spice and apple notes even more.

This cake shines at fall celebrations, family dinners, and weekend treat times when you want something comforting and memorable without extra fuss. It also makes a fantastic addition to potlucks or holiday dessert spreads since it’s easy to transport and serve to a crowd. I highly recommend slicing it rather thickly so each portion feels satisfying and indulgent.

Variations

I love experimenting with this Apple-Cider Donut Cake Recipe to suit different tastes and dietary needs. For example, swapping the extra-virgin olive oil with melted coconut oil gives the cake a subtly tropical aroma that pairs beautifully with the apple cider. If you want a dairy-free and vegan version, I’d suggest replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and substituting the butter with coconut oil or vegan margarine.

If you’re gluten-free, you can try using a 1-to-1 gluten-free baking flour blend in place of the flours called for. I recommend including xanthan gum if your blend doesn’t already have it—it helps with texture and binding. Flavor-wise, you can also add a pinch of nutmeg or freshly grated ginger for extra warmth and complexity. For a cooked-cider twist, try reducing the apple cider down to a syrup before mixing it in to intensify the apple flavor.

Lastly, if you want to switch up the baking method, this cake can also be baked as cupcakes in a muffin tin; just adjust the baking time to around 20–25 minutes. Cupcakes make lovely individual servings for parties or school lunches and allow for a fun cinnamon sugar sprinkle on top of each mini cake.

Storage and Reheating

Storing Leftovers

Once your cake has completely cooled, I recommend storing leftovers tightly wrapped in plastic wrap or kept in an airtight container at room temperature. This helps retain moisture and keeps the crust from drying out. Stored this way, your cake will stay delicious for up to 3 days. If your kitchen is warm, you can keep it in the refrigerator, though that might slightly firm up the texture.

Freezing

This Apple-Cider Donut Cake freezes beautifully. To freeze, wrap the whole cooled cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. Alternatively, you can slice and freeze individual pieces. Properly wrapped, the cake keeps well in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best texture retention.

Reheating

When it comes to reheating, I find warming slices gently in a microwave for 15 to 20 seconds restores that just-baked softness and enhances the aroma. Alternatively, warming pieces in a 300°F oven for 5 to 7 minutes wrapped in foil helps maintain moisture without drying the cake out. Avoid quick-high heat reheats, which can toughen the crumb or melt the cinnamon sugar topping unevenly.

FAQs

Can I use regular white flour instead of whole-wheat flour?

Absolutely! Using all-purpose flour instead of whole-wheat will yield a lighter and softer cake, although you’ll miss that slightly nutty flavor and denser texture the whole wheat provides. If you go this route, just use 3 cups of all-purpose flour in total.

Is this cake suitable for a dairy-free diet?

Yes, this recipe can be made dairy-free simply by substituting the melted butter with a dairy-free alternative like coconut oil or vegan margarine. The rest of the ingredients are naturally dairy-free.

Can I make this cake without apple cider?

While apple cider is key to this recipe’s signature flavor, you can substitute it with unsweetened apple juice or even a mix of apple juice with a splash of lemon juice to mimic the acidity and brightness, though the cake won’t be quite as rich or complex.

How do I prevent the cake from sticking to the Bundt pan?

Generously buttering and flouring the pan, especially the intricate crevices, is essential. Using a pastry brush helps reach every nook. Letting the cake cool for about 15 minutes before inverting also ensures it releases cleanly without tearing.

Can I add nuts or fruit to this recipe?

Definitely! Chopped walnuts or pecans add a lovely crunch that pairs well with the spices. I also enjoy folding in small chunks of fresh apple or dried cranberries for extra texture and flavor. Just fold them in with the wet and dry ingredients before baking.

Conclusion

I truly hope you give this Apple-Cider Donut Cake Recipe a try because it’s one of those comforting, crowd-pleasing desserts that feels special but is actually so easy to make. Whether you’re craving a cozy autumn treat or looking for a delicious dessert to impress your guests, this cake never disappoints. It’s the perfect way to bring that classic apple-cider donut joy to your table without any fuss. Happy baking!