I absolutely love this Apple Cider Donut Cake Recipe because it captures all the cozy, spicy flavors of fall in one simple, moist cake. When I first tried it, I was amazed at how the fresh apple cider reduction adds such a deep, natural sweetness and tang that you just don’t get with regular apple juice. It’s perfect for serving at brunch, afternoon tea, or any time you want a little slice of comfort.
You’ll find that this cake bakes up beautifully fluffy, then finishes with that irresistible cinnamon sugar topping that mimics the classic apple cider donut experience we all adore. Honestly, my family goes crazy for this, especially when I make it during the apple picking season or around the holidays. I’m sharing this recipe because it’s a crowd-pleaser and so straightforward—you don’t even need a mixer!
Why You’ll Love This Recipe
- Seasonal Flavor Booster: The fresh apple cider reduction infuses natural sweetness and depth that really bring fall vibes to your kitchen.
- Easy & No-Fuss: You don’t need fancy equipment or complicated steps to nail this comforting cake.
- Crisp Cinnamon Sugar Finish: Sprinkling warm butter then cinnamon sugar on top gives it that perfect donut-like crunch and sweetness.
- Crowd Pleaser: Whether it’s a chilly morning or afternoon snack, everyone asks for seconds!
Ingredients You’ll Need
For this Apple Cider Donut Cake Recipe, each ingredient plays a part in creating that signature moist, flavorful cake texture and the wonderful layered spiced notes. Make sure to choose fresh apple cider—not the same as apple juice—for the best authentic flavor.
- Fresh apple cider: Use the unfiltered kind from the refrigerated section; it’s the heart of the flavor.
- Unsalted butter: Choose cold butter for the cider reduction and room temperature butter for topping.
- Large eggs: They help bind the cake while keeping it tender.
- Granulated sugar: Sweetens the cake and is also part of the topping mix.
- Brown sugar: Adds moisture and a rich, molasses flavor that pairs beautifully with cinnamon.
- Light olive oil or neutral oil: Keeps the cake moist without overpowering flavors.
- Sour cream or Greek yogurt: Adds tang and a soft crumb texture.
- Baking powder and baking soda: Vital for the right rise and fluffiness.
- Ground cinnamon and allspice: Classic fall spices that warm up the cake.
- Coarse kosher salt: Balances sweetness and enhances all flavors.
- All-purpose flour: Use spoon-and-level method or weigh for accuracy.
- For the topping: Butter, ground cinnamon, and granulated sugar to create that perfect sweet crust.
Variations
I love playing around with this Apple Cider Donut Cake Recipe depending on what I have on hand or my mood—it’s surprisingly versatile and easy to tweak while keeping that classic spirit alive.
- Spiced Up: I sometimes add a pinch of nutmeg or even cloves for an extra festive touch that makes this cake smell incredible while baking.
- Dairy-Free: Swap sour cream for coconut yogurt and use a dairy-free butter alternative; the texture stays lovely and moist.
- Chocolate Drizzle: Pouring melted dark chocolate over the cooled cake is my secret indulgence that adds richness and contrast to the cinnamon sugar topping.
- Apple Chunks: If you want more fruit texture, diced tart apples folded into the batter make the cake feel a little heartier and even more apple-forward.
How to Make Apple Cider Donut Cake Recipe
Step 1: Reduce the Apple Cider to Concentrate Flavor
Pour your fresh apple cider into a large sauté pan and bring it to a boil over medium-high heat. Let it bubble away until it’s reduced by half—this usually takes about 5 minutes. Don’t just eyeball it; measure to make sure you have exactly ¾ cup at the end. Adding cold butter while the cider is still hot creates this silky, flavorful liquid that’s the secret to the cake’s moist crumb. This step might feel a little extra, but trust me—it makes all the difference.
Step 2: Whisk the Wet Ingredients Together
In a large bowl, mix your eggs, granulated sugar, brown sugar, oil, sour cream, baking powder, baking soda, spices, and salt. Whisk everything until combined thoroughly—no sugar lumps here! Then slowly drizzle in your warm apple cider butter mixture while whisking constantly so everything emulsifies into a smooth batter.
Step 3: Incorporate the Flour and Prepare the Pan
Gently stir in the flour until just combined; overmixing will make the cake tough, so keep it light! Meanwhile, grease a 9-inch square pan and line it with parchment paper, leaving overhang on the sides to help lift the cake out easily later. This little prep step saves you a lot of frustration when slicing perfectly clean squares.
Step 4: Bake to Golden Perfection
Pour the batter into the prepared pan and bake at 350°F for 22 to 25 minutes. The cake will puff up and turn a lovely golden color on top. I like to check doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs.
Step 5: Butter and Cinnamon Sugar Topping Magic
Once out of the oven, let the cake cool on a rack for about 5 minutes, then spread the cool-room-temperature butter on top while it’s still warm so it melts and creates a sticky surface. Mix granulated sugar with cinnamon and sprinkle generously over the buttered cake. The warm sweetness that forms is exactly like walking into a cider mill bakery!
Step 6: Cool and Slice
Use the parchment sling to lift the cake from the pan and let it cool completely on the rack. This prevents sogginess underneath. When slightly cooled—still a bit warm is best—slice into squares and serve.
Pro Tips for Making Apple Cider Donut Cake Recipe
- Weigh Your Flour: I discovered this trick when my cake was too dense once—using a kitchen scale or spooning in flour gently makes for a lighter crumb.
- Cider Reduction Accuracy: If your cider reduces too much, add a splash more; the right quantity ensures balanced moisture and flavor.
- Butter Temperature Matters: Using room-temp butter on top melts evenly without pooling, so the sugar sticks perfectly.
- Don’t Overmix Batter: Mixing until just combined avoids a tough cake—light folds are the way to go.
How to Serve Apple Cider Donut Cake Recipe
Garnishes
I love topping my slices with a little extra dusting of cinnamon sugar or even some chopped toasted pecans to add a bit of crunch. A drizzle of warm caramel sauce also takes it over the top when I want to impress guests.
Side Dishes
This cake pairs beautifully with a hot cup of chai tea or strong coffee. For brunch, I like to serve it alongside savory dishes like scrambled eggs or sausage links to balance out the sweetness.
Creative Ways to Present
For holiday gatherings, I’ve served the Apple Cider Donut Cake Recipe on a rustic wooden board surrounded by fresh apple slices and cinnamon sticks to create a warm, inviting centerpiece. Layering small slices with dollops of whipped cream and spiced apple compote also makes a lovely dessert presentation.
Make Ahead and Storage
Storing Leftovers
I usually store the leftover Apple Cider Donut Cake in an airtight container at room temperature. It stays wonderfully moist for 1-2 days—long enough to enjoy without worrying about refrigeration turning it dry.
Freezing
If I have more cake than we can eat quickly, I slice and freeze the pieces individually wrapped in plastic wrap and then placed in a freezer bag. This keeps the flavors fresh for up to 3 months, so I can pull out a slice on a cold day to thaw and enjoy.
Reheating
To reheat, I pop a slice in the microwave for about 20 seconds or warm it gently in a toaster oven. The cinnamon sugar topping perks right back up, and the cake tastes almost as fresh as the day it was baked.
FAQs
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Can I use apple juice instead of fresh apple cider?
Fresh apple cider is essential for this recipe because it’s less filtered and has a richer, more authentic apple flavor with natural sweetness and acidity. Apple juice is often clearer, sweeter, and lacks the depth of flavor you get from fresh cider, so it won’t produce the same results.
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How do I know when the cake is done baking?
The cake is done when it’s golden on top and a toothpick inserted in the center comes out clean or with just a few moist crumbs. It should be slightly springy to the touch and puffed up. Avoid opening the oven too early to prevent sinking.
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Can I make this cake dairy-free?
Absolutely! Replace the sour cream with a dairy-free yogurt like coconut or almond milk-based, and swap butter for a plant-based alternative. The oil helps keep it moist, so the texture remains tender and delicious.
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What’s the best way to store leftover cake?
Storing the cake in an airtight container at room temperature for 1-2 days keeps it fresh. For longer storage, slice and freeze portions individually to maintain moisture and flavor.
Final Thoughts
This Apple Cider Donut Cake Recipe is truly one of my favorite discoveries—such an easy way to get that nostalgic, spiced apple flavor without the fuss of frying donuts. It’s a recipe you’ll want to keep on hand for whenever those cozy cravings strike. Give it a try and I’m sure it’ll become a staple in your seasonal baking rotation just like it is in mine!
Print
Apple Cider Donut Cake Recipe
- Prep Time: 00:12
- Cook Time: 00:22
- Total Time: 00:34
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Apple Cider Donut Cake is a moist, spiced cake infused with the sweet flavor of fresh apple cider reduction, topped with a buttery cinnamon sugar glaze for the perfect fall-inspired dessert. It combines the essence of traditional apple cider donuts with the ease of baking in a single pan, making it a delightful treat for any occasion.
Ingredients
For Cake:
- 1–1/2 cups fresh apple cider
- 4 tablespoons (66 grams) cold unsalted butter, diced
- 2 large eggs
- 1/3 cup (70 grams) granulated sugar
- 1/2 cup (110 grams) lightly packed brown sugar
- 1/3 cup (70 grams) light olive oil (or other neutral oil)
- 1/4 cup (66 grams) sour cream (or greek yogurt)
- 1–1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1–1/2 teaspoons ground cinnamon
- Pinch allspice
- 1/4 teaspoon coarse kosher salt (if using fine sea salt use half by volume)
- 1–3/4 cups (210 grams) all-purpose flour
For Topping:
- 1 tablespoon butter, at cool room temperature
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Butter or spray with oil a 9-inch square baking dish and line it with parchment paper, leaving an overhang on the sides to create a sling for easy cake removal.
- Reduce Apple Cider: In a large sauté pan, bring the apple cider to a boil and reduce it by half, which should take about 5 minutes. Ensure you have 3/4 cup of the reduced cider. Stir in the cold diced butter until melted and combined.
- Mix Wet Ingredients: In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, light olive oil, sour cream, baking powder, baking soda, ground cinnamon, allspice, and kosher salt until smooth and well combined.
- Combine Reduced Cider with Wet Mix: Slowly whisk the hot reduced apple cider mixture into the wet ingredients bowl until fully incorporated.
- Add Dry Ingredients: Stir in the all-purpose flour gently until the batter is just combined without overmixing.
- Pour and Bake: Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 22 to 25 minutes, or until the cake is puffed, golden, and a toothpick inserted into the center comes out clean.
- Cool Slightly: Remove the cake from the oven and place it on a cooling rack for 5 minutes to cool slightly.
- Add Butter and Cinnamon Sugar Topping: Spread the tablespoon of room temperature butter evenly over the warm cake. In a small bowl, mix the granulated sugar and ground cinnamon, then sprinkle this cinnamon sugar liberally over the buttered surface.
- Remove Cake from Pan: Use the parchment paper sling to carefully lift the cake out of the pan and place it on the cooling rack.
- Cool and Serve: Allow the cake to cool slightly more before cutting it into 12 squares and serving.
Notes
- Weighing your flour is the most accurate way to measure. If you don’t weigh, spoon the flour into the measuring cup and level it off instead of scooping directly.
- Use only fresh apple cider found in the refrigerated section, not apple juice or apple cider vinegar, for authentic flavor.
- If the reduced cider falls below 3/4 cup while boiling, add more cider. If it does not reduce enough, continue simmering until the correct volume is reached.
- Store leftover cake in an airtight container at room temperature for 1-2 days to maintain freshness.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 280
- Sugar: 20g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
