This apple cider donut cake tastes just like an apple cider donut from an orchard, but in cake form. It is a moist apple cider bundt cake coated in brown butter apple cider and cinnamon sugar coating. Then, it is topped with an apple cider glaze. This recipe is perfect for fall.

Piece of apple cider donut cake on its side.

This apple cider cake is the definition of fall for me. During fall, I love to get an apple cider donut from an orchard. There is nothing better! This cake tastes just like that. Even better because it also has a glaze!
I have tips and tricks and process photos to easily help you make this recipe! If you love apple cider desserts, you have to try my apple cider cookies.

Top view of cake.

Tips for making the cake

Here are my tips, so yours turns out like this recipe! See my post for how to make brown butter for more tips.

  • Tip 1: Use a large frying pan to brown the butter more quickly and easily. You want to brown butter until the milk deposits separate and turn amber in color.
  • Tip 2: Flour- Make sure to spoon and level the flour. If you place the measuring cup directly into the flour, this will compact the flour. This leads to your cookies not spreading.
  • Tip 3: I used this bundt pan it is a 10 cup pan. Use baking nonstick spray very evenly to make the cake doesn’t stick.
  • Tip 4: To decorate the cake, first brush with apple cider and brown butter. Then, you want to pat on the cinnamon sugar. Do this on top of a wire rack and cookie sheet to contain the mess.
  • Tip 5: The apple cider glaze needs to be pourable consistency but not too drippy. Pour on top of the cake and let it pour down naturally.
Wet ingredients in a bowl.
Mix all the wet ingredients and then pour the dry ingredients on top.
Cake batter in a bowl.
This will be a more liquidy cake batter.
Cake batter in the pan.
Fill the bundt pan with the cake batter.
Baked cake in the pan.
Let the cake cool in the hot pan for 10 minutes before transferring to a cooling rack. This allows the cake to slightly shrink from the sides of the pan.
Decorated cake on a wood board.
After pouring the glaze on top of the cake, you can transfer to your desired board.
Side view of apple cider donut cake split open.

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For more apple cider recipes, try my apple cider donuts and apple cider muffins.

Three slices of cake on its side.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Piece of apple cider donut cake on its side.
5 from 60 reviews

Apple Cider Donut Cake

Stephanie Rutherford
This apple cider donut cake is made in a bundt pan. It is a super moist cake coated in apple cider browned butter and cinnamon sugar mixture. It is topped with apple cider glaze.
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Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 16 slices

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
  • 2 3/4 cups All-purpose flour
  • 3 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Apple cider, room temperature

Apple Cider Browned Butter

  • 2 TBSP Butter
  • 1 TBSP Apple cider

Cinnamon Sugar Coating

  • 2/3 cup White granulated sugar
  • 1 TBSP Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • Pinch Of salt

Apple Cider Glaze

  • 1 cup Powdered sugar, sifted
  • 2 TBSP Apple cider

Instructions
 

Apple Cider Donut Cake

  • Preheat oven to 350°F and spray a large 10 cup bundt pan with baking non-stick spray. Spray very very well to prevent the cake from sticking.
  • In a medium mixing bowl, sift together flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Set aside.
    2 3/4 cups All-purpose flour, 3 tsp Ground cinnamon, 1/2 tsp Ground nutmeg, 1 tsp Baking powder, 1 tsp Salt, 1/2 tsp Baking soda
  • In a separate bowl, mix the oil, brown sugar, sugar, vanilla, eggs, apple sauce, and apple cider.
    1 cup Oil, 1 1/4 cups Brown sugar, 1/2 cup White granulated sugar, 3/4 cup Apple sauce, 2 tsp Pure vanilla extract, 3 Large eggs, 1 cup Apple cider
  • Add in the dry ingredients and mix until just combined. Pour into bundt pan.
  • 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 frying pan 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.
    2 TBSP Butter
  • Mix in the apple cider and set aside.
    1 TBSP Apple cider

Cinnamon Sugar Coating

  • In a small bowl, mix together sugar, cinnamon, nutmeg, and salt.
    2/3 cup White granulated sugar, 1 TBSP Ground cinnamon, 1/4 tsp Ground nutmeg, Pinch Of 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. You want to pat on the cinnamon sugar.

Apple Cider Glaze

  • Right before serving, mix the sifted powdered sugar and 2 TBSP of apple cider with a whisk. It should be a light and pourable consistency but not too thin.
    1 cup Powdered sugar, 2 TBSP Apple cider
  • Pour glaze all over the cake. Keep cake at room temperature or chilled in fridge. Let cake get to room temperature before serving.

Notes

Flour- Make sure flour is spooned and leveled or use a scale. Compacted flour can cause a dry cake.
High altitude baking- Add 2 extra TBSP of flour
Cake- Make sure eggs and apple cider are room temperature before baking.
Calories: 354kcal, Carbohydrates: 60g, Protein: 2g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 4mg, Sodium: 264mg, Potassium: 78mg, Fiber: 1g, Sugar: 34g, Vitamin A: 50IU, Vitamin C: 1mg, Calcium: 84mg, Iron: 1mg
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