Cozy Apple Cider Bundt Cake Recipe: An Easy Fall Favorite

I still remember the first time I pulled this Apple Cider Bundt Cake Recipe out of the oven my whole kitchen smelled like an apple orchard in October. I brushed it with warm butter, rolled it in cinnamon-sugar, and one bite in, I knew this was going to be my go-to fall dessert.

It tastes just like an apple cider donut, but in cake form, and it’s honestly so much easier than frying a batch of donuts. If you love cozy, spiced desserts, I promise you’re going to want to bookmark this one. Let me walk you through exactly how I make it at home.

Cooking Time

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Ingredients

• 2 1/2 cups all-purpose flour – gives the cake its sturdy, tender crumb
• 3/4 tsp baking powder – helps the cake rise evenly in the bundt pan
• 1/4 tsp baking soda – works with the applesauce for extra lift
• 1 tsp ground cinnamon – the backbone of that cozy apple cider donut flavor
• 1/2 tsp ground ginger – adds warmth without overpowering the apple taste
• 1/4 tsp ground cloves – a little goes a long way for depth of spice
• 3/4 tsp salt – balances the sweetness and sharpens the spices
• 10 Tbsp unsalted butter, softened – use room-temperature butter for a fluffy batter
• 1 1/4 cups granulated sugar – creams with the butter for a light texture
• 2 large eggs, room temperature – bind everything together and add richness
• 1 cup apple cider – the star ingredient, don’t swap it for apple juice if you can help it
• 3/4 cup unsweetened applesauce – keeps the cake incredibly moist
• 2 tsp pure vanilla extract – rounds out all the warm spice notes
• 1/4 cup granulated sugar (for topping) – creates that signature donut-style coating
• 1 tsp ground cinnamon (for topping) – pairs with sugar for the classic crunch
• 2 Tbsp unsalted butter, melted (for brushing) – helps the cinnamon-sugar stick to the warm cake

Note: This recipe serves 12, so it’s perfect for a family gathering or a fall potluck.

Equipment You’ll Need

• 10-cup bundt pan – shapes the cake and gives it that classic bundt look
• Stand mixer or hand mixer – creams the butter and sugar until light and fluffy
• Mixing bowls – one for dry ingredients, one for wet
• Whisk – blends the flour and spices evenly
• Offset spatula – smooths the batter into the pan
• Wire cooling rack – lets the cake cool without getting soggy on the bottom
• Fine mesh sieve – useful for straining store-bought applesauce if it’s watery

How to Make Apple Cider Bundt Cake Recipe?

I know a bundt cake can look fancy, but this one really comes together in a few simple stages. You’ll mix the dry ingredients, cream the wet ones, bake, then finish with a buttery cinnamon-sugar coating. Here’s exactly how I do it, step by step.

Preheat and Prep Your Pan

Start by preheating your oven to 350°F so it’s fully heated by the time your batter is ready. Generously grease your bundt pan with nonstick spray, making sure to coat every groove. This step matters more than people think, since a bundt cake needs a clean release to look its best.

Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. I like to really work these together so the spices distribute evenly through the batter. This also helps avoid any pockets of raw flour later on.

Cream the Butter and Sugar

Beat the softened butter and sugar together on medium speed until the mixture turns pale and fluffy, which usually takes a few minutes. This step builds the light texture that makes the cake feel airy instead of dense. Don’t rush it, since properly creamed butter makes a real difference.

Add the Eggs and Wet Ingredients

Lower your mixer speed and add the eggs one at a time, letting each fully incorporate. In a separate small bowl, stir together the apple cider, applesauce, and vanilla extract. This wet mixture is where all that signature apple flavor comes from.

Combine Wet and Dry Mixtures

Alternate adding the dry flour mixture and the wet cider mixture into your batter, starting and ending with the flour. Mix on low speed just until everything is combined, since overmixing can make the cake dense. The batter should look smooth, thick, and lightly spiced in color.

Bake the Cake

Spoon the batter into your prepared bundt pan and smooth the top with an offset spatula. Tap the pan firmly on the counter a couple of times to release any trapped air bubbles. Bake for 45 to 50 minutes, until a toothpick inserted comes out clean or with just a few crumbs.

Cool and Invert

Let the cake cool in the pan on a wire rack for about 10 minutes before turning it out. This resting time helps the cake set so it releases cleanly without sticking. Carefully invert it onto the rack, and you should see a beautifully shaped bundt cake.

Add the Cinnamon-Sugar Coating

While the cake is still warm, brush it all over with melted butter using a pastry brush. Combine the sugar and cinnamon in a small bowl, then sprinkle it generously over the buttered cake. Let it cool completely before slicing so the coating has time to set.

Additional Tips for Making This Recipe Better

I’ve made this cake more times than I can count, and these small tweaks have made a real difference for me.

• I always use room-temperature butter and eggs, since cold ingredients make the batter lumpy and uneven.
• If my store-bought applesauce looks watery, I strain it through a fine mesh sieve first so it doesn’t add extra moisture to the batter.
• I brush the butter and add the cinnamon-sugar while the cake is still warm, since it sticks so much better than on a cooled cake.
• I like using Vietnamese cinnamon for a stronger, sweeter spice flavor, but any good cinnamon works fine.
• I tap my pan on the counter before baking every single time, since it really does prevent those annoying air pockets.

If you’re planning a savory dish alongside your fall dessert spread, you can also enjoy similar recipes like High Protein Canned Tuna Meatballs or Salmon Tacos with Pineapple Avocado Salsa for a completely different flavor option.

Common Mistakes to Avoid

I’ve made a few of these mistakes myself, so I want to save you the trouble.

• I once overmixed my batter and ended up with a dense, heavy cake, so now I mix just until the flour disappears.
• I forgot to grease every groove of my bundt pan once, and half my cake stayed stuck inside so I didn’t skip any spot.
• I used watery store-bought applesauce without straining it, and my cake turned out gummy in the center.
• I tried slicing the cake before it fully cooled, and the cinnamon-sugar coating just slid right off.
• I underbaked mine slightly once thinking it was done too early, so now I always test with a toothpick in the thickest part.

How to Serve Apple Cider Bundt Cake

This cake looks gorgeous on its own thanks to the bundt shape and golden cinnamon-sugar coating. I love slicing it and serving it slightly warm with a scoop of vanilla ice cream melting on top.

A drizzle of homemade caramel sauce over each slice makes it feel extra special for guests. For a simple presentation, place the whole cake on a cake stand and dust the center with a little extra cinnamon-sugar before serving.

Variations

• Swap the butter for a plant-based alternative to make this cake dairy-free.
• Use a sugar substitute like coconut sugar for a slightly less refined-sugar version.
• Add 1/2 cup of chopped toasted walnuts or pecans for a bit of crunch.
• Fold in a handful of dried apple pieces for extra texture and apple flavor.
• Add 1/8 teaspoon of nutmeg or a pinch of cayenne for a deeper, warmer spice profile.
• Drizzle with a simple maple glaze instead of the cinnamon-sugar coating for a different finish.

Nutritional Information

Here’s a general idea of what one slice offers, based on 12 servings from this recipe.

• Calories: approximately 320 per slice
• Protein: approximately 4g per slice
• Carbohydrates: approximately 45g per slice
• Fat: approximately 14g per slice

Make Ahead and Storage

You can bake this cake a day ahead, though I find the cinnamon-sugar coating stays crispest when served the same day. If you’re in a humid climate, I’d suggest baking it the morning of your event for the best texture.

Store leftovers in an airtight container at room temperature for up to 2 days. Keeping it well covered helps preserve the moist crumb and stops the coating from getting sticky.

For longer storage, wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw it overnight at room temperature, then add a fresh sprinkle of cinnamon-sugar before serving if needed.

Why You’ll Love This Recipe

This cake has earned a permanent spot in my fall baking rotation, and I think it’ll do the same for you.

• It’s simple enough for a beginner baker, since the batter comes together in just one bowl and a mixer.
• It tastes just like an apple cider donut without any of the mess of frying in oil.
• It’s easy to customize with nuts, glazes, or extra spices depending on your mood.
• It looks impressive for how little effort it actually takes, which makes it great for guests.
• It stores and freezes well, so you can make it ahead of a busy holiday week.

FAQs

What makes this an old fashioned apple cider cake?

The combination of applesauce, real apple cider, and warm spices like cinnamon, ginger, and cloves gives it that classic, nostalgic flavor found in traditional apple cider cake recipes.

Can I make this apple cider bundt cake without applesauce?

You can, though the applesauce is what keeps the crumb so moist. If you skip it, add a little extra apple cider or a few tablespoons of oil to keep the texture soft.

Can I make an apple cider cake with cake mix instead of from scratch?

Yes, you can swap the dry ingredients for a yellow cake mix and stir in apple cider, applesauce, and spices instead of the mix’s usual liquids. It won’t taste exactly the same, but it’s a handy shortcut for an easy apple cider cake.

Is this similar to an apple cider donut cake recipe made with yellow cake mix?

It’s very similar in flavor, since both rely on cider, cinnamon, and a sugary coating. Using yellow cake mix just speeds up the prep time if you’re short on time.

What’s the best apple cider cake recipe tip for beginners?

Don’t rush the creaming step and always test doneness with a toothpick. Those two things make the biggest difference in getting a moist, well-risen cake every time.

Is this an easy apple cider cake recipe for beginner bakers?

Yes, it’s a very approachable recipe with straightforward steps and no complicated techniques, making it a great first bundt cake to try.

Ash Tyrrell

Apple Cider Bundt Cake Recipe

I still remember the first time I pulled this cake out of the oven my whole kitchen smelled like an apple orchard in October. I brushed it with warm butter, rolled it in cinnamon-sugar, and one bite in, I knew this was going to be my go-to fall dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Servings: 12

Ingredients Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour – gives the cake its sturdy tender crumb
• 3/4 tsp baking powder – helps the cake rise evenly in the bundt pan
• 1/4 tsp baking soda – works with the applesauce for extra lift
• 1 tsp ground cinnamon – the backbone of that cozy apple cider donut flavor
• 1/2 tsp ground ginger – adds warmth without overpowering the apple taste
• 1/4 tsp ground cloves – a little goes a long way for depth of spice
• 3/4 tsp salt – balances the sweetness and sharpens the spices
• 10 Tbsp unsalted butter softened – use room-temperature butter for a fluffy batter
• 1 1/4 cups granulated sugar – creams with the butter for a light texture
• 2 large eggs room temperature – bind everything together and add richness
• 1 cup apple cider – the star ingredient don’t swap it for apple juice if you can help it
• 3/4 cup unsweetened applesauce – keeps the cake incredibly moist
• 2 tsp pure vanilla extract – rounds out all the warm spice notes
• 1/4 cup granulated sugar for topping – creates that signature donut-style coating
• 1 tsp ground cinnamon for topping – pairs with sugar for the classic crunch
• 2 Tbsp unsalted butter melted (for brushing) – helps the cinnamon-sugar stick to the warm cake

Method

 

1. Start by preheating your oven to 350°F so it’s fully heated by the time your batter is ready. Generously grease your bundt pan with nonstick spray, making sure to coat every groove. This step matters more than people think, since a bundt cake needs a clean release to look its best.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. I like to really work these together so the spices distribute evenly through the batter. This also helps avoid any pockets of raw flour later on.
3. Beat the softened butter and sugar together on medium speed until the mixture turns pale and fluffy, which usually takes a few minutes. This step builds the light texture that makes the cake feel airy instead of dense. Don’t rush it, since properly creamed butter makes a real difference.
4. Lower your mixer speed and add the eggs one at a time, letting each fully incorporate. In a separate small bowl, stir together the apple cider, applesauce, and vanilla extract. This wet mixture is where all that signature apple flavor comes from.
5. Alternate adding the dry flour mixture and the wet cider mixture into your batter, starting and ending with the flour. Mix on low speed just until everything is combined, since overmixing can make the cake dense. The batter should look smooth, thick, and lightly spiced in color.
6. Spoon the batter into your prepared bundt pan and smooth the top with an offset spatula. Tap the pan firmly on the counter a couple of times to release any trapped air bubbles. Bake for 45 to 50 minutes, until a toothpick inserted comes out clean or with just a few crumbs.
7. Let the cake cool in the pan on a wire rack for about 10 minutes before turning it out. This resting time helps the cake set so it releases cleanly without sticking. Carefully invert it onto the rack, and you should see a beautifully shaped bundt cake.
8. While the cake is still warm, brush it all over with melted butter using a pastry brush. Combine the sugar and cinnamon in a small bowl, then sprinkle it generously over the buttered cake. Let it cool completely before slicing so the coating has time to set.

Notes

• I always use room-temperature butter and eggs, since cold ingredients make the batter lumpy and uneven.
• If my store-bought applesauce looks watery, I strain it through a fine mesh sieve first so it doesn’t add extra moisture to the batter.
• I brush the butter and add the cinnamon-sugar while the cake is still warm, since it sticks so much better than on a cooled cake.
• I like using Vietnamese cinnamon for a stronger, sweeter spice flavor, but any good cinnamon works fine.
• I tap my pan on the counter before baking every single time, since it really does prevent those annoying air pockets