I made this Easy Apple Cider Cake Recipe on a whim last October when I had half a jug of cider sitting in my fridge, and it turned into my most requested fall dessert. I love how it comes together in one bowl of dry ingredients and one bowl of wet, no mixer required.
The cinnamon sugar coating on the outside gives it that donut-like crunch, while the inside stays soft and moist for days. Once I drizzled it with a simple cider glaze, it looked like something from a bakery window. If you want a stress-free dessert that tastes like fall in every bite, this one is it.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Ingredients
- 3 cups all purpose flour – this is the base of the cake, so spoon and level it instead of scooping straight from the bag
- 3/4 cup light brown sugar, packed – adds moisture and a deeper, almost caramel flavor
- 1/2 cup granulated sugar – balances the brown sugar for the right level of sweetness
- 1 1/2 tsp ground cinnamon – the backbone of that warm fall flavor
- 1/2 tsp ground nutmeg – a little goes a long way, so don’t double it
- 1 1/2 tsp baking powder – helps the cake rise into a tall, even shape
- 1/2 tsp baking soda – works with the acidity in the cider for extra lift
- 1/2 tsp salt – sharpens all the other flavors, don’t skip it
- 1 cup apple cider – use fresh cider, not apple juice, for real apple flavor
- 1/2 cup unsweetened applesauce – keeps the crumb soft without adding extra oil
- 1 cup vegetable oil – oil keeps this cake moist for days, unlike butter
- 3 large eggs – bring them to room temperature so the batter blends smoothly
- 2 tsp vanilla extract – rounds out the spices with warmth
- 4 tbsp unsalted butter, melted, for the coating – helps the cinnamon sugar stick to the cake
- 2 tbsp apple cider, for the coating – thins the butter so it coats every crevice
- 1/3 cup granulated sugar, for the coating – gives the cake its signature crunchy shell
- 3/4 tsp ground cinnamon, for the coating – the finishing touch of spice on the outside
- 1 cup powdered sugar, for the glaze – whisks up into a smooth, pourable topping
- 3-4 tsp apple cider, for the glaze – add it slowly so the glaze doesn’t turn too thin
Note: this recipe serves 10 to 12 people.
Equipment You Need
- Bundt pan – shapes the cake and gives it that classic ridged look
- Large mixing bowl – for whisking together all the dry ingredients
- Medium mixing bowl – for combining the wet ingredients before they meet the dry
- Whisk – blends the batter without overworking the flour
- Pastry brush – spreads the butter and cider mixture evenly over the baked cake
- Cooling rack – lets air circulate so the cake cools evenly on all sides
- Toothpick – checks that the center of the cake is fully baked
How to Make Easy Apple Cider Cake Recipe?
This cake really is as simple as mixing wet into dry and pouring it into the pan. I promise there’s no fussy technique here, just a few steps that come together quickly. Here’s exactly how I make it every time.
Prep the Pan and Oven
I start by preheating my oven to 350°F so it’s fully hot by the time the batter is ready. Then I coat the inside of the bundt pan generously with nonstick spray and dust it with a light layer of flour. This step matters more than people think, since a bundt pan’s grooves can easily trap cake if it isn’t prepped well.
Mix the Dry Ingredients
In my large bowl, I sift in the flour first to keep the crumb light, then whisk in the brown sugar, granulated sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisking everything together evenly means I won’t get a bite with too much baking soda or not enough spice.
Combine the Wet Ingredients
In a separate medium bowl, I whisk together the apple cider, applesauce, oil, eggs, and vanilla until it looks smooth and well blended. I make sure my eggs aren’t cold from the fridge, since that can cause the oil to separate slightly.
Bring the Batter Together
I pour the wet mixture into the dry ingredients and whisk just until combined. I stop as soon as I don’t see streaks of flour, because overmixing here is what leads to a denser, tougher cake instead of a tender one.
Bake the Cake
I pour the batter into my prepped bundt pan and bake for 40 to 45 minutes. I start checking around the 40-minute mark with a toothpick inserted into the center, and I pull it out once the toothpick comes out clean or with a few moist crumbs.
Cool Before Coating
Once it’s out of the oven, I let the cake cool in the pan for about 15 minutes before turning it out onto a cooling rack. I then let it cool for another 20 to 30 minutes so it’s sturdy enough to handle the coating without falling apart.
Add the Cinnamon Sugar Coating
I mix the melted butter with the two tablespoons of apple cider, then brush this all over the cooled cake using every last drop. Right after that, I sprinkle on the cinnamon sugar mixture and press it gently into the surface with my hands.
Finish With the Glaze
Right before serving, I whisk the powdered sugar with the apple cider, adding it a teaspoon at a time until it’s pourable but not watery. I drizzle it generously over the top and let it drip down the sides for the prettiest presentation.
Additional Tips for Making This Recipe Better
I’ve made this cake more times than I can count, and these small details have made the biggest difference for me.
- I always brush the pan with oil instead of spraying it, since a brush reaches every groove in the bundt pan.
- I let my eggs and applesauce come to room temperature so the batter mixes together more evenly.
- I save the glaze for right before serving instead of adding it early, since it soaks into the cake the longer it sits.
- I use real apple cider instead of apple juice because the flavor is noticeably richer and less sweet.
- I test the cake a few minutes before the timer goes off, since every oven bakes slightly differently.
Common Mistakes to Avoid
- I’ve overmixed the batter before and ended up with a denser cake, so I only whisk until the flour disappears.
- I once skipped greasing one section of the bundt pan and lost half the cake when I flipped it, so now I brush every groove carefully.
- I’ve tried turning the cake out too early and it fell apart, so I always let it cool in the pan first.
- I used apple juice instead of cider once and the flavor was flat, so I stick with real cider for the best taste.
- I’ve added the glaze too early before and watched it disappear into the cake, so I wait until serving time now.
How to Serve Easy Apple Cider Cake
I like slicing this cake at the table so everyone can see the glaze dripping down the ridges. A dusting of extra cinnamon on top of the glaze adds a nice pop of color and flavor. It’s lovely served slightly warm with a scoop of vanilla ice cream melting into the slice. For a fall gathering, I set it on a cake stand surrounded by a few whole apples and cinnamon sticks for a cozy, seasonal look.
If you’re serving a spread of homemade desserts, you can also enjoy a Salted Caramel Banana Cake alongside it for another rich, fruit-filled option. You can also serve a savory option like Creamy Honey Mustard Chicken Salad if you’re putting together a larger fall meal.
Variations
- Swap the all-purpose flour for a cup-for-cup gluten-free blend if you need this cake gluten-free, adding about 5 extra minutes to the bake time.
- Use a plant-based butter in the coating if you want a dairy-free version.
- Fold in a cup of finely diced fresh apples for extra texture and bursts of fruit in every bite.
- Add a pinch of ground cloves or allspice along with the cinnamon for a more heavily spiced cake.
- Mix in a handful of chopped walnuts or pecans for a bit of crunch.
- Swap the glaze for a cream cheese frosting if you want a richer, more dessert-like finish.
Nutritional Information
Here’s a general idea of what one slice of this cake looks like nutritionally.
- Calories: 380 per slice
- Protein: 4g
- Carbohydrates: 52g
- Fat: 18g
Make Ahead and Storage
I like to bake this cake up to two days ahead of time and store it in the fridge without the glaze. When I’m ready to serve it, I bring it to room temperature and add the cider glaze fresh so it looks its best. For everyday storage, I keep it in an airtight container in the fridge for up to 4 days. If I want to freeze it, I wrap the unglazed cake tightly in plastic and foil, and it stays good in the freezer for up to 2 months.
Why You’ll Love This Recipe
This cake has earned a permanent spot in my fall baking rotation, and here’s why I think you’ll love it too.
- It’s incredibly easy to make, since it only needs two bowls and no mixer at all.
- The texture stays moist for days thanks to the oil and applesauce in the batter.
- It’s easy to adapt for gluten-free or dairy-free diets without losing any flavor.
- The cinnamon sugar coating gives it a bakery-style finish without any special skills.
- It looks impressive enough for a holiday table but is simple enough for a weekday treat.
FAQs
Is this an old fashioned apple cider cake?
Yes, this recipe leans into that classic, old fashioned apple cider cake style with warm spices and a simple one-bowl method, similar to how it’s been made for generations.
Can I make apple cider cake with no applesauce?
You can substitute the applesauce with an equal amount of extra apple cider or plain yogurt, though the applesauce does help keep the crumb extra moist.
Is this an old fashioned apple cider cake from scratch?
Yes, every part of this cake is made from scratch using pantry staples, with no shortcuts or premade mixes involved.
Can I make apple cider cake with a cake mix instead?
You can start with a spice cake mix and swap the liquid for apple cider for a quicker version, though the from-scratch method gives a richer, more custom flavor.
Is this a spiced apple cider cake?
Yes, the cinnamon and nutmeg in the batter and coating give it a warm, spiced flavor that feels perfect for fall.
Can I add fresh apples to this apple cider cake?
Yes, folding in a cup of finely diced fresh apples adds extra texture and little pockets of fruit throughout the cake.
Easy Apple Cider Cake Recipe
Ingredients
Method
- I start by preheating my oven to 350°F so it’s fully hot by the time the batter is ready. Then I coat the inside of the bundt pan generously with nonstick spray and dust it with a light layer of flour. This step matters more than people think, since a bundt pan’s grooves can easily trap cake if it isn’t prepped well.
- In my large bowl, I sift in the flour first to keep the crumb light, then whisk in the brown sugar, granulated sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisking everything together evenly means I won’t get a bite with too much baking soda or not enough spice.
- In a separate medium bowl, I whisk together the apple cider, applesauce, oil, eggs, and vanilla until it looks smooth and well blended. I make sure my eggs aren’t cold from the fridge, since that can cause the oil to separate slightly.
- I pour the wet mixture into the dry ingredients and whisk just until combined. I stop as soon as I don’t see streaks of flour, because overmixing here is what leads to a denser, tougher cake instead of a tender one.
- I pour the batter into my prepped bundt pan and bake for 40 to 45 minutes. I start checking around the 40-minute mark with a toothpick inserted into the center, and I pull it out once the toothpick comes out clean or with a few moist crumbs.
- Once it’s out of the oven, I let the cake cool in the pan for about 15 minutes before turning it out onto a cooling rack. I then let it cool for another 20 to 30 minutes so it’s sturdy enough to handle the coating without falling apart.
- I mix the melted butter with the two tablespoons of apple cider, then brush this all over the cooled cake using every last drop. Right after that, I sprinkle on the cinnamon sugar mixture and press it gently into the surface with my hands.
- Right before serving, I whisk the powdered sugar with the apple cider, adding it a teaspoon at a time until it’s pourable but not watery. I drizzle it generously over the top and let it drip down the sides for the prettiest presentation.
Notes
- I always brush the pan with oil instead of spraying it, since a brush reaches every groove in the bundt pan.
- I let my eggs and applesauce come to room temperature so the batter mixes together more evenly.
- I save the glaze for right before serving instead of adding it early, since it soaks into the cake the longer it sits.
- I use real apple cider instead of apple juice because the flavor is noticeably richer and less sweet.
- I test the cake a few minutes before the timer goes off, since every oven bakes slightly differently.
