Apple Cider Donut Bundt Cake

As soon as I tasted (and loved) my Apple Cider Donut Bread, I knew I had to turn it into this Apple Cider Donut Bundt Cake, and I’m so glad I did! It has all the cozy, spiced flavor of a classic apple cider donut, baked into a soft, tender Bundt cake. Made with plenty of apple cider and warm apple pie spice, the cake is brushed with extra cider after baking. Then, it is finished with a sweet cinnamon-sugar coating for that signature donut-style finish. I also have an Apple Bundt Cake, which is a fan favorite.

Ingredients & Substitutions

• Apple Cider: Apple cider is the key flavor in this cake and gives it that signature apple cider donut taste. Apple juice can be used in a pinch, but cider has a deeper, more spiced flavor.
• All-Purpose Flour: All-purpose flour gives the cake structure while still keeping it soft and tender. Cake flour can be used for a slightly lighter crumb, but the cake will be more delicate.
• Granulated Sugar: Sugar sweetens the cake and helps create a moist, tender texture. You can slightly reduce it if desired, but it will affect overall flavor and moisture.
• Apple Pie Spice: This is what gives the cake its warm, cozy flavor. If you don’t have apple pie spice, make your own! Or, you can substitute a mix of cinnamon, nutmeg, allspice, and cloves.
• Eggs: Eggs help bind the batter and provide structure. Room temperature eggs mix more smoothly into the batter.
• Unsalted Butter: Melted butter adds richness and flavor. If using salted butter, you may want to lessen the amount of salt. You can substitute neutral oil for a slightly more moist texture, but you’ll lose some of the buttery flavor.
• Topping: A simple finishing mixture of apple cider, granulated sugar, and apple pie spice is brushed over the warm cake and used to coat the outside. The cider adds moisture and intensifies the apple flavor, while the cinnamon-sugar mixture gives the cake its signature “apple cider donut” finish.

Tips for Success

• Generously grease the Bundt pan, making sure to get into every curve and crevice. This helps the cake release cleanly after baking.
• Use room temperature eggs so the batter mixes more smoothly and bakes evenly.
• Don’t overmix the batter. Stir just until the dry ingredients are incorporated to keep the cake soft and tender.
• The batter will be thinner than a typical cake batter; this is normal because of the apple cider.
• Start checking the cake at 50 minutes. Bundt cakes can vary in baking time depending on the pan shape and oven.
• Let the cake cool in the pan for 10 to 15 minutes before inverting. Too little cooling time can cause breaking, while too much can make the cake stick.
• Brush the apple cider onto the cake while it’s still warm so it absorbs evenly and adds extra flavor and moisture.
• Add the cinnamon-sugar topping while the cake is warm so it sticks to the surface better.

FAQs

Can I use apple juice instead of apple cider?

Yes. Apple cider gives the cake a deeper, more classic apple cider donut flavor, but apple juice works well if that’s what you have on hand.

What size Bundt pan should I use?

A 10 to 12-cup Bundt pan works best for this recipe. Be sure to grease it thoroughly so the cake releases cleanly after baking.

Can I make this in a 9×13-inch pan?

Yes, this cake can be baked in a 9×13-inch baking dish instead of a Bundt pan. The baking time will be shorter, so start checking for doneness around 35 to 40 minutes. The texture will be slightly different, but the flavor will still be delicious.

Why did my Bundt cake stick to the pan?

Bundt cakes can stick if the pan isn’t greased well enough or if the cake cools too long in the pan. Make sure to coat every curve of the pan thoroughly and invert the cake after about 10 to 15 minutes of cooling.

Can I make this Apple Cider Donut Bundt Cake ahead of time?

Yes. This cake stays moist for several days, making it a great make-ahead dessert for fall gatherings or holidays.

Can I freeze Apple Cider Donut Bundt Cake?

Yes. Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. For the best texture, freeze before adding the cinnamon-sugar topping and add it after thawing.

Why is my bundt cake dense?

Overmixing the batter can make the cake dense instead of soft and tender. Stir just until the ingredients are combined and avoid overworking the batter.

How to Store Apple Cider Donut Bundt Cake

This cake stays soft and moist for several days, making it a great make-ahead dessert for fall gatherings, holidays, or weekend baking.

Room Temperature: Store the cake covered or in an airtight container at room temperature for up to 3 days. For the best texture, keep it in a cool, dry place.

Refrigerator: You can refrigerate the cake for up to 5 days, but keep in mind the texture may become slightly firmer when chilled. Let slices come to room temperature before serving for the best flavor and texture.

Freezer: Freeze the cake (whole or sliced) tightly wrapped for up to 2 months. For best results, freeze before adding the cinnamon-sugar topping and add it after thawing. To freeze slices, wrap individual slices in plastic wrap and place them in a freezer-safe container or bag for easy grab-and-thaw portions.

To Serve After Storing: If desired, warm slices slightly in the microwave for a softer texture and freshly baked feel.