Apple Cider Doughnut Cake
Warm, tender, cinnamon-spiced, and bursting with cozy apple cider flavor, this Apple Cider Doughnut Cake tastes just like your favorite fall doughnut—without the hassle of frying.
Made with a convenient yellow cake mix, apple cider, applesauce, cinnamon, brown sugar, and vanilla, this cake comes together quickly and bakes into a soft, moist dessert with all the comforting flavors of an apple orchard.
Finish it with cinnamon sugar for that classic doughnut-style coating.
⏱ Recipe Information
Prep Time: 10 minutes
Bake Time: 35–45 minutes
Total Time: About 1 hour
Servings: 10–12
Difficulty: Easy
Method: Oven-Baked
Ingredients
Apple Cider Cake
- 1 box yellow cake mix
- 1 cup apple cider
- ½ cup unsweetened applesauce
- 3 large eggs
- ¼ teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
Optional Cinnamon-Sugar Topping
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a 9-inch Bundt pan thoroughly with butter or nonstick baking spray.
Make sure you coat the grooves and center tube well so the cake releases easily.
Set aside.
2. Combine the Cake Ingredients
In a large mixing bowl, add:
- Yellow cake mix
- Apple cider
- Applesauce
- Eggs
- Cinnamon
- Brown sugar
- Vanilla extract
Using an electric mixer, beat on medium speed for approximately 2 minutes, until the batter is smooth and well combined.
Scrape down the sides of the bowl as needed.
3. Don’t Overmix
Once the batter is smooth, stop mixing.
Overmixing can make the finished cake heavier rather than soft and tender.
4. Transfer to the Pan
Pour the batter evenly into the prepared Bundt pan.
Gently smooth the surface with a spatula.
Tap the pan lightly against the counter once or twice to release large air bubbles.
5. Bake
Place the cake in the center of the preheated oven.
Bake for approximately 35–45 minutes, or until:
- The top is golden brown.
- The cake springs back when lightly touched.
- A toothpick inserted near the center comes out clean or with a few moist crumbs.
Begin checking around 35 minutes because ovens and pans can vary.
6. Cool the Cake
Remove the cake from the oven.
Allow it to cool in the pan for approximately 10–15 minutes.
Carefully run a thin knife around the edges if necessary.
Place a serving plate over the pan and carefully invert the cake onto the plate.
Allow it to cool slightly before adding the topping.
Cinnamon-Sugar Doughnut Finish
7. Prepare the Cinnamon Sugar
In a small bowl, combine the granulated sugar and ground cinnamon.
Mix thoroughly.
8. Brush With Butter
While the cake is still slightly warm, brush the entire surface lightly with melted butter.
This helps the cinnamon sugar stick and gives the cake that classic doughnut-style finish.
9. Coat the Cake
Sprinkle the cinnamon-sugar mixture generously over the buttered cake.
For an extra-doughnut-like finish, gently press the mixture onto the sides and top.
10. Slice and Serve
Allow the cake to cool for another 10–15 minutes.
Slice and serve warm or at room temperature.
It’s especially delicious with a cup of coffee, tea, or warm apple cider.
Chef’s Tips
Use Fresh Apple Cider
Fresh, flavorful apple cider gives the cake a much stronger apple flavor than ordinary apple juice.
Don’t Confuse Applesauce With Apple Butter
Use plain unsweetened applesauce for the best balance. Apple butter is much more concentrated and sweeter.
Grease the Bundt Pan Thoroughly
Bundt cakes can stick easily because of their decorative shape. Pay special attention to the center tube and grooves.
Don’t Overbake
The cake should remain soft and moist. Remove it as soon as a toothpick comes out clean or with a few moist crumbs.
Apply the Topping While Warm
Brushing the warm cake with butter helps the cinnamon sugar adhere beautifully.
How to Make It Taste More Like a Doughnut
For an even stronger apple cider doughnut flavor:
- Use a Bundt pan for the classic shape.
- Add an extra ½ teaspoon cinnamon.
- Add ¼ teaspoon nutmeg.
- Coat generously with cinnamon sugar.
- Serve slightly warm.
Flavor Variations
Apple Cider Glaze
Whisk together:
- 1 cup powdered sugar
- 2–3 tablespoons apple cider
- ½ teaspoon vanilla
Drizzle over the cooled cake.
Caramel Apple Cider Cake
Drizzle the finished cake with warm caramel sauce.
Spiced Apple Cider Cake
Add ¼ teaspoon nutmeg and ⅛ teaspoon ground cloves.
Apple Walnut Cake
Fold ½ cup chopped walnuts or pecans into the batter.
Maple Apple Cider Cake
Replace the brown sugar with 1 tablespoon maple syrup and drizzle the finished cake with maple glaze.
Make-Ahead Instructions
The cake can be baked 1 day ahead.
Allow it to cool completely and store it tightly covered at room temperature.
For the freshest cinnamon-sugar topping, brush with butter and coat shortly before serving.
Storage
Store the cake in an airtight container.
Room temperature: Up to 3 days.
Refrigerator: Up to 5 days.
Bring refrigerated slices to room temperature or warm briefly before serving.
Freezing Instructions
Allow the cake to cool completely before freezing.
Wrap it tightly in plastic wrap followed by aluminum foil.
Freezer: Up to 2–3 months.
Thaw overnight in the refrigerator or for several hours at room temperature.
Add the cinnamon-sugar topping after thawing for the best texture.
Recipe Summary
This Apple Cider Doughnut Cake captures all the cozy flavors of a classic fall apple cider doughnut in an easy homemade cake.
It’s moist from applesauce, richly flavored with apple cider and brown sugar, warmly spiced with cinnamon, and finished with a buttery cinnamon-sugar coating.
Serve it warm for the ultimate autumn dessert.
Apple cider + cinnamon sugar + tender cake = your favorite fall doughnut in cake form.