Apple cider, applesauce, flour, butter, eggs, cinnamon, ginger, nutmeg, sugar.
Table of Contents
I’m just going to say it upfront: this Apple Cider Doughnut Cake exists because I didn’t want to put on real pants and drive to an orchard. There was apple cider in the fridge, leaves blowing everywhere outside, and that familiar craving for something warm and cinnamon-y that shows up every fall whether you invite it or not. You know the one. Sound familiar?
This cake is my answer to that craving. It tastes like those apple cider donuts you buy by the bag and somehow finish before you even get home — except now they’ve been baked into a soft, fluffy cake and rolled in cinnamon sugar like they know what they’re doing. It’s cozy. It’s nostalgic. It’s also very dangerous if you’re alone in the kitchen.
The Story Behind This Apple Cider Doughnut Cake
The first time I made this Apple Cider Doughnut Cake, I wasn’t trying to be clever. I was just trying to recreate a feeling. I grew up with fall meaning apple picking, sticky fingers, and those paper bags that always left sugar on your sleeves. The donuts were never perfect. Sometimes they were a little greasy, sometimes a little dry, but somehow they were always exactly right.
I remember standing in my kitchen thinking, I miss that. Not just the donuts, but the moment — the air, the noise, the excitement over something so simple. This cake started as an experiment and turned into something I now make every year without even thinking about it. And every time I brush that warm cake with butter and cinnamon sugar, it feels like a tiny time machine. A slightly crumbly, sweet one.
Why This Apple Cider Doughnut Cake Is Worth Making
There are a lot of apple desserts out there. Some are fancy, some are impressive, some are… fine. This Apple Cider Doughnut Cake sits comfortably in the “everyone loves it” category. It doesn’t try too hard. It doesn’t need frosting. It doesn’t need explaining.
The flavor comes from apple cider, applesauce, and warm spices working together instead of fighting for attention. The texture is soft without being fragile, and that cinnamon sugar coating? That’s the moment people stop talking and start chewing. Is it technically cake? Yes. Does it secretly want to be a donut? Also yes. I don’t think it has to choose.
Ingredient Notes (The Honest Kind)
Let’s talk ingredients like friends, not like a textbook.
- Apple Cider: This is non-negotiable. Apple juice just doesn’t have the same depth. Real cider gives the Apple Cider Doughnut Cake that unmistakable orchard flavor.
- Applesauce or Apple Butter: I’ve used both, sometimes accidentally. Applesauce keeps it lighter. Apple butter makes it richer. I don’t think there’s a wrong choice.
- Butter and Oil: This combo keeps the cake moist without tasting greasy. I used to skip oil in cakes, but honestly? I was wrong.
- Spices: Cinnamon does most of the work, but ginger and nutmeg quietly make everything feel warmer.
- Brown Sugar: Just enough to add that slightly caramel-y note that makes people say, “What is that flavor?”
Let’s Walk Through the Steps (Like You’re Here With Me)
- Making this Apple Cider Doughnut Cake feels more involved than it really is. You mix the dry ingredients first — and I always pause here because the smell alone feels like fall showing up early. Then you whisk the apple cider with the applesauce, which looks oddly plain for something that’s about to taste so good.
- The batter comes together easily. Cream the butter, oil, and sugars, add the eggs and vanilla, then alternate adding flour and cider. I don’t rush this part. I’ve learned the hard way that overmixing is not your friend. The batter should look smooth and thick, but relaxed. Like it’s not stressed about anything.
- Once it’s baked and flipped out of the pan, that’s when things get a little chaotic — in the best way. You brush on melted butter, sprinkle cinnamon sugar, tilt the rack, miss a spot, go back, spill some sugar on the counter. It’s imperfect. And that’s exactly right.
Storing Apple Cider Doughnut Cake (If There’s Any Left)
This Apple Cider Doughnut Cake keeps well, which feels like a blessing and a curse. Covered on the counter, it’s great for two days. In the fridge, it lasts up to five, though the cinnamon sugar softens a bit. Still good. Just different.
Freezing slices works too. I’ve thawed one on the counter, reheated it for a few seconds, and eaten it with coffee like nothing happened. No shame.
Variations & Substitutions (Because We All Tweak Things)
I don’t make this Apple Cider Doughnut Cake exactly the same every time, and I don’t think you should either.
- Swap applesauce for apple butter if you want deeper flavor.
- Add a pinch of cardamom or cloves if you’re feeling adventurous.
- Use dairy-free butter — it still works.
- Skip the cinnamon sugar and add a simple glaze if that’s more your style (I’ll still love you).
What to Serve With Apple Cider Doughnut Cake
Coffee is the obvious answer. Chai works too. Hot apple cider if you really want to lean into the theme. Add whipped cream or caramel sauce if you’re serving it as dessert, or just slice it thick and eat it plain at the counter. That’s my usual move.
FAQ:
Can I make this ahead of time?
Yes, and honestly, I kind of prefer it the next day. The flavors settle, the texture softens, everything relaxes a bit.
Can I use apple juice instead of cider?
You can, but the flavor won’t be the same. The Apple Cider Doughnut Cake really needs cider to taste like itself.
Do I need a bundt pan?
It helps, but no. Just adjust the bake time if you use something else and trust your instincts.
This Apple Cider Doughnut Cake isn’t trying to be perfect. It’s trying to be comforting. Warm. Familiar. The kind of thing you bake once and then find yourself thinking about again the next fall.
So tell me — are you team extra cinnamon sugar, or are we pretending restraint exists?
Apple Cider Doughnut Cake
Ingredients
Cake
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup apple cider
- ½ cup applesauce or apple butter
- ½ cup unsalted butter softened to room temperature
- ¼ cup canola or vegetable oil
- ¾ cup granulated sugar
- ⅓ cup light brown sugar packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
Topping
- 2 tablespoons unsalted butter melted
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- Whipped cream or caramel sauce optional for serving
Instructions
Cake
- Preheat the oven to 350°F (175°C) with a rack positioned in the center. Prepare a 10-cup bundt pan, reserving greasing until just before adding the batter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a separate measuring cup, whisk together the apple cider and applesauce or apple butter. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, oil, granulated sugar, and brown sugar for approximately 2 minutes, until light and well combined.
- Add the eggs and vanilla extract, mixing until fully incorporated. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients in three additions, alternating with the apple cider mixture in two additions, beginning and ending with the dry ingredients. Mix well between additions. Gently fold the batter once or twice with a rubber spatula to ensure even mixing without overworking.
- Generously grease the bundt pan and pour the batter evenly into the pan. Smooth the surface.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then carefully invert onto a wire rack. Place parchment paper or foil beneath the rack before applying the topping.
Topping
- Combine the granulated sugar and cinnamon in a small bowl.
- While the cake is still warm, brush the surface evenly with melted butter. Immediately sprinkle the cinnamon sugar mixture over the cake, working in sections and gently pressing where needed. Allow the cake to cool completely before slicing and serving.
Notes
