This apple cider donut cake is super easy to make and perfect for fall. This bundt cake tastes just like apple cider donuts. This is the most MOIST cake coated with apple cider browned butter, cinnamon sugar coating, and drizzled with apple cider glaze.
Difference Between Bundt Cake And Apple Cider Donuts
It is fall season! There is nothing better than going to a farm and getting fresh apple cider donuts. The donuts are moist, coated in cinnamon sugar, and made with fresh apple cider. I wanted to make a cake that tastes like donuts, but tastes better.
This apple cider donut cake tastes just like those donuts. It is probably the most moist cake I have ever had! What sets this cake apart is the apple cider glaze. It is only apple cider and powdered sugar, but it gives the cake a STRONG apple cider flavor.
What Size Bundt Cake Pan To Use
For this recipe I used the standard 12 cup bundt pan. There is a lot of batter and this recipe makes the cake rise pretty well. You could also use a 10 cup bundt pan it will just bake taller. I figured most people have the large bundt pan!
How To Prevent The Cake From Sticking
There is nothing worse than a cake that sticks to the pan. Especially a bundt pan since you can’t use parchment paper.
The trick is to use baking non-stick spray. The kind that has flour in it. Then, spray the pan super well! The whole pan should be coated!
Another trick is to let the cake sit for at least 10 minutes in the pan before transferring it to a cooling rack. This allows the cake to start separating from the edges of the pan. It is so much easier to get the cake out this way!
Steps To Make The Apple Cider Donut Cake
Making this cake is super easy! Here are the steps to make it:
- Step 1: Mix dry ingredients– Before making the wet ingredients, I always mix the dry ingredients first! Use a sifter to make sure all flour lumps are gone.
- Step 2: Beat wet ingredients– This is an oil cake, so no need to beat the oil and sugar for too long! Oil also helps make this cake super moist.
- Step 3: Add in dry ingredients and apple cider- Make sure the apple cider is room temperature before starting! This cake batter is going to be pretty wet, but that’s because it will be crazy moist!
It is only 3 basic steps to make this cake! Next, bake it for 45 minutes.
Easy Apple Cider Browned Butter
Have you ever tried browning butter before? I have browned butter chocolate chip cookies that go through the steps of browning butter more in depth. Here are the tips to browning the butter.
- Use a skillet– Don’t use a sauce pan. A larger surface for the butter to be spread around will brown the butter faster
- Melt the butter– First, melt the butter over medium heat. I don’t touch it while the butter melts.
- Let it sit– The butter will start by being bubbly. You should still easily see the bottom of the pan.
- Whisk when it gets foamy– The butter will form a white foam on top and it will be hard to see when the milk deposits separate.
- Browned butter– Once the milk deposits form, the butter will brown very quickly. Keep an eye on it, once it starts to brown take it off the heat.
- Add in apple cider– Add the apple cider to the browned butter.
Once the butter is ready, spread it on the bundt cake immediately. Use a pastry brush to spread it all over the cake. The cake should feel pretty wet with butter. Who doesn’t love butter though?!
Quickly coat the buttered cake with the cinnamon sugar. The cinnamon sugar will soak into the butter and create a cinnamon crunch coating.
The Best Apple Cider Glaze
This apple cider glaze is super easy to make and is a game changer to this apple cider donut cake! You can choose not to make it, but the glaze really ups the apple cider flavor.
The first step is to sift the powdered sugar. If you don’t sift it, it is a lot harder to get rid of the tiny powdered sugar lumps once you add the apple cider.
Start with adding 3 tsp of apple cider. Then, use a whisk to mix it in. It should be pretty thick. Next, add in 1 tsp at a time and mix well to get the perfect consistency.
It should pour on to the cake easily but not be so thin that you can’t see the glaze when it soaks into the cake.
Pour the glaze on top of the cake. I use the entire batch of glaze. The more the merrier!
Can This Cake Be A Sheet Cake
Yes! Actually, all of my cakes can be made into a sheet cake. Simply pour the cake batter into a 9X13 inch pan that has been sprayed with baking non-stick spray.
Then, bake it for 25-28 minutes.
I still recommend coating the sheet cake with the browned butter, cinnamon sugar and the glaze.
How To Store This Cake
I strongly recommend storing this cake at room temperature. Store covered or in a cake carrier. It will last up to 4 days at room temperature.
If you want the cake to last longer, store the cake in the fridge for up to a week. The cake tastes best at room temperaure, so, allow the cake to get to room temperature before eating. It does taste fine cold, it is just better at room temperature.
Other Fall Recipes To Try
Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made this cake. I hope you loved it! To get more ideas follow me on Pinterest.
Apple Cider Donut Cake
Ingredients
The Cake
- 1 cup Oil canola or vegetable
- 1 1/4 cups Brown sugar packed light or dark
- 1/2 cup White granulated sugar
- 3/4 cup Apple sauce unsweetened room temperature
- 2 tsp Pure vanilla extract
- 3 Large eggs room temperature
- 3 cups All-purpose flour
- 3 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1 1/2 TBSP Baking powder
- 1 tsp Salt
- 1 cup Apple cider room temperature
Apple Cider Browned Butter
- 4 TBSP Butter
- 2 TBSP Apple cider
Cinnamon Sugar Coating
- 1/3 cup White granulated sugar
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- Pinch Of salt
Apple Cider Glaze
- 1 cup Powdered sugar sifted
- 3-5 tsp Apple cider
Instructions
Apple Cider Donut Cake
- Preheat oven to 350°F and spray a large 12 cup bundt pan with baking non-stick spray.
- In a medium mixing bowl, sift together flour, cinnamon, nutmeg, salt, and baking powder. Set aside.
- Using a mixer, mix the oil, brown sugar, and sugar. Mix until combined. Add in apple sauce and vanilla. Mix until combined. Add in eggs one at time on low. Scrape the bowl.
- Add in 1/3 of the dry ingredients and 1/2 of the apple cider. Mix until almost combined. Add in the next 1/3 of dry ingredients and the rest of the apple cider. Mix. Then, add the rest of the ingredients. Scrape the bowl and mix for 20 seconds.
- Bake for 45-50 minutes. Bake until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes. Then, transfer to a cooling rack. It should come out clean. Let it cool completely before decorating.
Apple Cider Browned Butter
- In a skillet on medium, heat the butter until it melts. Keep whisking. It should become bubbly and then foamy. Next, the milk deposits will separate and the butter will start to brown. Once it starts to brown, take off the heat.
- Mix in the apple cider and set aside.
Cinnamon Sugar Coating
- In a small bowl, mix together sugar, cinnamon, nutmeg, and salt.
- Place the bundt cake on a cooling rack with a cookie sheet underneath it to catch the mess. Coat the cooled bundt cake with the brown butter by using a pastry brush. Coat it completely. Then, immediately coat the cake with cinnamon sugar. Use up all of the sugar.
Apple Cider Glaze
- Right before serving, mix the sifted powdered sugar and 3 tsp of apple cider with a whisk. It should be a light and pourable consistency but not too thin. Slowly add in 1 tsp at a time until you reach the best consistency.
- Pour glaze all over the cake. Keep cake at room temperature or chilled in fridge. Let cake get to room temperature before serving.
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