Apple Cider Donut Cake Recipe : Pure Bliss!

So you want all the cozy, spiced-up glory of an apple cider donut but without the fuss of frying and rolling and… ugh, so much work. Same. What if I told you you could get that exact same soul-warming flavor in one glorious, simple cake? This, my friend, is your kitchen’s new favorite cheat code. It’s the flavor of a crisp autumn day, a hayride, and your favorite flannel shirt, all baked into one pan of pure, unadulterated joy.

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Why This Recipe is Awesome

Let’s be real, this recipe is basically a superhero in disguise. First, it’s idiot-proof. I’ve made it while simultaneously explaining to my cat why he can’t eat my houseplants, and it still turned out perfectly. Second, it magically transforms a whole cup and a half of apple cider into the most moist, flavorful cake you’ve ever tasted. No sad, dry cakes here! And the best part? That buttery, cinnamon-sugar coating you get to pour on top while it’s still warm. It creates this crackly, sugary crust that is 100% the reason we’re all here. It’s the donut experience without the hot oil splatter burns. You’re welcome.

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Ingredients You’ll Need for Apple Cider Donut Cake

Gather your squad. Most of this is probably already loitering in your pantry.

For the Cake:

2 cups all-purpose flour (spooned and leveled, don’t just dunk the cup in!)
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg (freshly grated if you’re fancy, but the jar is fine)
1 ½ cups apple cider (the good, strong stuff, not apple juice)
½ cup unsalted butter, softened (that’s one stick)
½ cup granulated sugar
½ cup packed light brown sugar (the secret to moisture and depth)
2 large eggs, room temp (just plop ’em in a bowl of warm water for 5 mins if you forgot)
½ cup sour cream or plain yogurt (makes it tangy and tender)
2 tsp vanilla extract

For That Iconic Coating:

½ cup unsalted butter, melted (another stick, just embrace it)
1 cup granulated sugar
1 tbsp ground cinnamon

Step-by-Step Instructions

Become One with the Oven. Preheat that bad boy to 350°F (175°C). Grease a standard Bundt pan like your cake’s life depends on it (because it does). Use butter or baking spray, getting into all those nooks and crannies.
Reduce That Cider! This is the only “fancy” step, and it’s easy. Pour the 1 ½ cups of apple cider into a small saucepan. Bring it to a simmer over medium heat and let it cook until it reduces down to about ½ a cup. This concentrates the flavor so your cake actually tastes like apple cider and not just vaguely sweet bread. Let it cool.
Mix the Dry Crew. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures all those leavening agents are evenly distributed so you don’t get a bitter bite of baking soda.
Cream the Butter & Sugar. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer until it’s light and fluffy. This incorporates air, which = a lighter cake.
Add the Wet Team. Beat in the eggs, one at a time, followed by the vanilla. Then, mix in the sour cream and your cooled, reduced apple cider. It might look a little curdled at this point—don’t panic. It’s fine.
Bring It All Home. Gradually add your dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears. Do not overmix! Overmixing = tough cake, and we are not tough cake people.
Bake to Perfection. Pour the beautiful batter into your prepared pan and smooth the top. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
The Coating Maneuver. Let the cake cool in the pan for exactly 10 minutes. Then, invert it onto a wire rack. While it’s still very warm, use a pastry brush to slather the entire outside with the melted butter. Then, in a separate bowl, mix the sugar and cinnamon together and gently roll/pat the cake in the mixture until it’s fully covered in sugary bliss.

Common Mistakes to Avoid

Skipping the Cider Reduction: I see you. Don’t do it. This is what gives the cake its intense flavor. Using plain, unreduced cider will leave you with a sad, faintly-apple-flavored cake. Just reduce it.
Overmixing the Batter: Once you add the flour, mix until just combined. Walk away from the mixer. A few lumps are totally fine.
Not Greasing the Pan Enough: A Bundt pan is a beautiful but treacherous thing. Grease every. single. inch. Or you’ll have a beautiful half-cake.
Letting the Cake Cool Completely Before Coating: The coating only sticks to a warm cake. If you wait until it’s cool, the sugar will just fall right off. Timing is everything!

Alternatives & Substitutions

No Sour Cream? Plain, full-fat yogurt is a perfect 1:1 substitute. Buttermilk works too, but the tang will be more pronounced.
Dairy-Free? Use your favorite plant-based butter and yogurt. For the butter coating, just make sure your vegan butter has a good flavor.
Gluten-Free? A 1:1 gluten-free baking flour blend should work just fine here. I’ve had success with Bob’s Red Mill and King Arthur blends.
Want More Apple? Feel free to fold in a half cup of finely chopped apples into the batter. It’ll make it even more moist and give little bursts of apple flavor.

FAQs about Apple Cider Donut Cake

Can I make this into muffins instead?

Absolutely! Grease a muffin tin or use liners. Fill them ⅔ full and bake for 18-22 minutes. Coat them in the butter and cinnamon sugar while they’re still warm. Mini donut cakes for the win!

Why did my cake stick to the pan?

Did you grease it with the power of a thousand suns? Did you let it cool for only 10 minutes before trying to turn it out? Letting it cool too long in the pan will make it stick. Set a timer for 10 minutes and be brave.

How do I store this masterpiece?

Because it’s so moist, it’s best kept in an airtight container at room temperature for up to 2 days. After that, pop it in the fridge for another 2-3 days.

Can I freeze it?

Yep! Wrap the fully cooled (but un-coated) cake tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight, warm it up slightly in the oven, then apply the butter and cinnamon sugar coating.

My reduced cider turned into a weird jelly. Help?

You reduced it a smidge too far. No biggie! Just add a tablespoon or two of fresh cider back to it and whisk until it dissolves.

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Final Thoughts about Apple Cider Donut Cake

And there you have it. The cake that tastes like a donut, looks impressive, and is secretly a cinch to make. It’s the perfect thing to bake when you need a little hug in food form or when you want to impress your in-laws without actually trying that hard. Now go forth, bake, and then do the most important step: pour a giant mug of coffee, cut a massive slice, and enjoy every single bite. You’ve earned it