I baked this Apple Cider Donut Cake Recipe on the first chilly weekend of fall, and my kitchen smelled like an orchard stand. The crumb came out soft and moist, and the cinnamon sugar crust tasted just like a warm donut.

I loved that it needed no frying, no donut pan and no special skills. Everything comes together in two bowls and one bundt pan. If you want an easy apple cider donut cake that feels like a bakery treat, I think you’ll make this one again and again.

Cooking Time

Plan your day around this one, because the cake needs a full hour of cooling before you coat it.

Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 2 hours 5 minutes (includes 1 hour of cooling in the pan)

Ingredients for Apple Cider Donut Cake

Here is everything you need for the cake and the cinnamon sugar coating. This is a from-scratch version, so you won’t need a yellow cake mix or a Betty Crocker box.

For the cake:

3 cups (360 g) all-purpose flour: gives the cake its sturdy, tender structure.
2 tsp (5 g) ground cinnamon: adds the classic donut-shop warmth.
1/4 tsp (1 g) nutmeg: a small pinch that makes the spice taste deeper.
1 tsp (5.6 g) salt: balances the sweetness and sharpens the flavor.
1 1/2 tbsp (21 g) baking powder: lifts the batter; level the spoon for accuracy.
1 1/2 cups (300 g) granulated sugar: sweetens the cake and keeps the crumb tender.
1/2 cup (110 g) brown sugar: brings moisture and a light caramel note.
1 cup (224 g) vegetable oil: keeps the cake soft for days.
3 eggs, at room temperature: bind the batter; cold eggs won’t blend as smoothly.
1 cup (250 g) unsweetened applesauce, at room temperature: adds moisture and mellow apple flavor.
1 cup (248 g) apple cider juice, at room temperature: the star flavor; never use apple cider vinegar.
1 tsp (5.6 g) vanilla extract: rounds out the spices.

For the cinnamon sugar coating:

1/4 cup (56 g) unsalted butter, melted: helps the sugar stick to every surface.
1/4 cup (50 g) granulated sugar: creates the crackly, donut-style crust.
2 tsp (5 g) cinnamon: gives the coating its signature flavor.

Note: Serves several (about 18 slices from one 12-cup bundt cake).

Equipment You Need

A few basic tools make this recipe smooth and stress-free.

12-cup bundt pan: shapes the cake and gives it that pretty ridged look.
Non-stick cooking spray and flour: keep the cake from sticking to the pan.
Medium mixing bowl: holds the dry ingredients.
Large mixing bowl: where the wet ingredients and batter come together.
Stand or hand mixer: blend the sugar, oil and eggs evenly.
Whisk: mix the dry ingredients so the spices spread out.
Pastry brush: coats the cake with melted butter.
Toothpick: checks whether the center is baked through.
Cake plate or cooling rack: hold the cake while you coat and serve it.

How to Make Apple Cider Donut Cake Recipe?

This apple cider cake recipe is simple, and every step is beginner friendly. I’ll walk you through it the same way I made it in my own kitchen. Follow the order and you’ll get a moist, fragrant cake every time.

Prep the Oven and Pan

Heat your oven to 325°F so it’s ready when the batter is. Spray the bundt pan well with non-stick spray. Dust it with flour, tapping out the extra, and set it aside.

Mix the Dry Ingredients

In a medium bowl, whisk the flour, cinnamon, nutmeg, salt and baking powder. Whisk for a full 30 seconds so the spices are spread evenly. Set the bowl aside while you start the wet mixture.

Beat the Sugars and Oil

In a large bowl, add the granulated sugar, brown sugar and vegetable oil. Mix on medium speed until the mixture looks combined and slightly glossy. It will look a bit like wet sand, which is exactly right.

Add the Eggs

Crack in the room-temperature eggs and keep mixing on medium speed. Beat for about 2 minutes until the batter looks smooth and a little lighter. This step builds a soft, even crumb.

Stir in Applesauce and Vanilla

Pour in the applesauce and vanilla extract. Mix just until everything is blended. The batter will look loose, but the flour is coming next.

Alternate Flour and Cider

Turn the mixer to low. Add one-third of the flour mixture, then half the cider, and repeat, finishing with flour. Mix only until no dry streaks remain. The batter will be slightly thin, and that’s normal.

Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake at 325°F for 50 minutes. Check with a toothpick, which should come out clean or with a few moist crumbs.

Cool and Unmold

Let the cake rest in the pan for at least 1 hour. This resting time helps it release cleanly. Then place a plate or rack over the pan and flip it over in one smooth motion.

Coat with Cinnamon Sugar

Brush the whole cake with melted butter, including the sides. Stir the sugar and cinnamon together in a small bowl. Sprinkle it over the top, then pat it onto the sides with your hand until the cake looks like one giant donut.

Additional Tips for Making This Recipe Better

These are the small habits that took my cake from good to bakery-level.

I always set my eggs, applesauce and cider on the counter an hour ahead, because the batter mixes more smoothly at room temperature.
I stick to the 325°F oven. The lower heat bakes the center fully without over-browning the edges.
I never rush the 1-hour cool in the pan, since a patient cake comes out in one clean piece.
I brush on the butter while the cake is still slightly warm, so the cinnamon sugar clings better.
I reduce a little extra cider on the stove when I want a stronger apple flavor, then cool it before using.
I pat the sugar onto the sides with my palm instead of sprinkling, which gives a much thicker crust.

Common Mistakes to Avoid

Even a simple cake has a few traps, and I’ve fallen into most of them.

Using apple cider vinegar by mistake: I once grabbed the wrong bottle. Always check that the label says apple cider juice.
Skipping the greasing step: I learned that spray plus flour is essential, or the beautiful ridges stay in the pan.
Overmixing after adding flour: I stop the mixer as soon as the streaks vanish to keep the cake tender.
Flipping the cake too early: I wait the full hour, because a hot cake can crack or tear.
Using cold ingredients: I’ve seen cold eggs and cider make the batter look curdled, so I let everything warm up first.

How to Serve Apple Cider Donut Cake?

This cake looks stunning on the table with almost no effort. Serve it at brunch, at a fall gathering or as an afternoon treat.

Place it on a pretty cake stand and let the cinnamon sugar crust shine.
Cut thick slices and serve them next to a hot mug of coffee, tea or warm cider.
Add a dollop of whipped cream and a light dusting of cinnamon for a café look.
Dust the top with powdered sugar for a snowy, wintery finish.
Pair a slice with a scoop of vanilla ice cream for dessert.
Serve it beside a slice of salted caramel apple pie for a full apple-themed dessert table.

Variations

Want to switch things up? These easy swaps keep the cake just as tasty.

Browned butter coating: brown the butter before brushing it on for a nutty, deeper flavor.
Butter instead of oil: some bakers swap the oil for butter for a richer taste.
Apple cider cake with fresh apples: fold in small diced apples for extra texture and bite.
Stronger cider flavor: use a cider reduction in place of the plain cider.
Gluten-free: a 1:1 gluten-free flour blend has worked well for other bakers.
Different finish: use coarse sugar for sparkle, or powdered sugar for a softer look.
Apple crumble twist: top slices with a spoonful of warm filling inspired by this apple crumble pie recipe.

Nutritional Information

Here is an approximate breakdown per slice, based on 18 servings. Exact numbers vary with brands and ingredients.

Calories: about 330 kcal
Protein: about 3 g
Carbohydrates: about 44 g
Fat: about 16 g

Make Ahead and Storage

This cake keeps well, which makes it great for gatherings.

Make Ahead

You can bake the cake a day ahead and wait to coat it until the day you serve it. Wrap the plain cake loosely once it has cooled fully. Brush on the butter and sugar fresh for the best crust.

Storage

Keep the cake in an airtight container at room temperature. It stays fresh for a couple of days. Add a sheet of parchment between the cake and the lid so the sugar crust stays intact.

Reheating

Warm a slice for 10 to 15 seconds in the microwave. It will taste freshly baked and the spices will smell stronger. Skip the oven, which can dry out the crumb.

Freezing

Wrap the cake tightly in plastic wrap and freeze it. Bring it back to room temperature before serving. Wrapping well prevents freezer burn and keeps the crumb moist.

Why You’ll Love This Recipe?

There are plenty of reasons this old fashioned apple cider donut cake recipe is a keeper.

Easy preparation: You only need two bowls, a mixer and a whisk. There’s no frying, no donut pan and no complicated technique.
Real donut flavor: The cinnamon sugar coating tastes like a classic cider donut. Every bite is soft, spiced and sweet.
Great for feeding a crowd: One bundt makes about 18 slices. It’s perfect for brunch, potlucks and holidays.
Moist for days: The oil, applesauce and cider keep the crumb tender. It’s still delicious on day two.
Easy to customize: You can add fresh apples, brown the butter or change the topping. The recipe adapts to your own tastes.

FAQs

Can I use a cake mix for this recipe?

This recipe is made from scratch with simple pantry staples. Cake mix versions of apple cider cake use a different method, so don’t swap one in without adjusting.

Can I use apple cider vinegar instead of cider?

No. Use apple cider juice only. Vinegar is very sour and will ruin the flavor.

Can I make donuts or muffins from this batter?

The recipe is tested for a 12-cup bundt pan only. If you try muffin or donut pans, bake for less time and check early.

Why is my cake sticky on top?

A sticky top usually comes from the butter and sugar coating. Let the cake cool fully before coating, and use a light hand with the butter.

Can I make it with fresh apples?

Yes, fold in small diced apples for extra texture. Make sure the pieces are small so the cake bakes evenly.

Ash Tyrrell

Apple Cider Donut Cake Recipe

I baked this apple cider donut cake on the first chilly weekend of fall, and my kitchen smelled like an orchard stand. The crumb came out soft and moist, and the cinnamon sugar crust tasted just like a warm donut.

Print Recipe Pin Recipe

Total Time 2 5

Ingredients Method Notes

Ingredients

3 cups 360 g all-purpose flour: gives the cake its sturdy, tender structure.
2 tsp 5 g ground cinnamon: adds the classic donut-shop warmth.
1/4 tsp 1 g nutmeg: a small pinch that makes the spice taste deeper.
1 tsp 5.6 g salt: balances the sweetness and sharpens the flavor.
1 1/2 tbsp 21 g baking powder: lifts the batter; level the spoon for accuracy.
1 1/2 cups 300 g granulated sugar: sweetens the cake and keeps the crumb tender.
1/2 cup 110 g brown sugar: brings moisture and a light caramel note.
1 cup 224 g vegetable oil: keeps the cake soft for days.
3 eggs at room temperature: bind the batter; cold eggs won’t blend as smoothly.
1 cup 250 g unsweetened applesauce, at room temperature: adds moisture and mellow apple flavor.
1 cup 248 g apple cider juice, at room temperature: the star flavor; never use apple cider vinegar.
1 tsp 5.6 g vanilla extract: rounds out the spices.
1/4 cup 56 g unsalted butter, melted: helps the sugar stick to every surface.
1/4 cup 50 g granulated sugar: creates the crackly, donut-style crust.
2 tsp 5 g cinnamon: gives the coating its signature flavor.

Method

Heat your oven to 325°F so it’s ready when the batter is. Spray the bundt pan well with non-stick spray. Dust it with flour, tapping out the extra, and set it aside.
In a medium bowl, whisk the flour, cinnamon, nutmeg, salt and baking powder. Whisk for a full 30 seconds so the spices are spread evenly. Set the bowl aside while you start the wet mixture.
In a large bowl, add the granulated sugar, brown sugar and vegetable oil. Mix on medium speed until the mixture looks combined and slightly glossy. It will look a bit like wet sand, which is exactly right.
Crack in the room-temperature eggs and keep mixing on medium speed. Beat for about 2 minutes until the batter looks smooth and a little lighter. This step builds a soft, even crumb.
Pour in the applesauce and vanilla extract. Mix just until everything is blended. The batter will look loose, but the flour is coming next.
Turn the mixer to low. Add one-third of the flour mixture, then half the cider, and repeat, finishing with flour. Mix only until no dry streaks remain. The batter will be slightly thin, and that’s normal.
Pour the batter into your prepared pan and smooth the top. Bake at 325°F for 50 minutes. Check with a toothpick, which should come out clean or with a few moist crumbs.
Let the cake rest in the pan for at least 1 hour. This resting time helps it release cleanly. Then place a plate or rack over the pan and flip it over in one smooth motion.
Brush the whole cake with melted butter, including the sides. Stir the sugar and cinnamon together in a small bowl. Sprinkle it over the top, then pat it onto the sides with your hand until the cake looks like one giant donut.

Notes

I always set my eggs, applesauce and cider on the counter an hour ahead, because the batter mixes more smoothly at room temperature.
I stick to the 325°F oven. The lower heat bakes the center fully without over-browning the edges.
I never rush the 1-hour cool in the pan, since a patient cake comes out in one clean piece.
I brush on the butter while the cake is still slightly warm, so the cinnamon sugar clings better.
I reduce a little extra cider on the stove when I want a stronger apple flavor, then cool it before using.
I pat the sugar onto the sides with my palm instead of sprinkling, which gives a much thicker crust.