There’s something magical about that first crisp fall morning. The kind that makes you reach for a cozy sweater, breathe in the cool air, and instantly crave something warm and sweet from the oven. This Apple Cider Donut Cake is all of that wrapped up in one simple recipe. If you love the cinnamon sugar apple cider donuts from your favorite fall market, this cake will be your new fall tradition.

You will want to make this every year after the first jug of fresh cider hits your kitchen. The smell of apples and cinnamon fills the whole house and feels like a hug in dessert form. It’s the perfect companion to a quiet morning coffee, an afternoon treat after raking leaves, or a sweet ending to a cozy fall dinner.

What Makes It Taste Like a Cider Donut?

The secret is all in the details:

Reduced apple cider – simmering it down concentrates that fresh, tangy apple flavor
Warm fall spices – cinnamon and nutmeg gives it that classic donut-shop aroma
Cinnamon sugar coating – a light buttery glaze holds the sugar in place and gives every bite a sweet crunch
Moist tender crumb – thanks to sour cream or Greek yogurt, this cake stays soft for days

Ingredients for Apple Cider Donut Cake

For the cake:

1 1/2 cups apple cider
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup sour cream or plain Greek yogurt

For the topping:

3 tbsp melted butter
1/4 cup granulated sugar
1 tsp cinnamon

Instructions for Apple Cider Donut Cake

Reduce the cider: In a small saucepan, simmer apple cider over medium heat until it reduces to about 3/4 cup. This will take about 15 – 20 minutes and makes the flavor much stronger. Let it cool.

Preheat oven to 350 degrees F. Grease a bundt pan (or loaf pan) well.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla and cooled cider reduction.

In a another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Add dry ingredients to wet ingredients in batches, alternating with sour cream. Mix just until combined. Overmixing can make the cake dense.

Pour batter into the prepared pan and bake for 35-45 minutes (bundt) or until a toothpick comes out clean. Adjust time if using a loaf pan.

Cool for 15 minutes, then carefully turn out onto a cooling rack.

Cinnamon sugar topping: While the cake is still warm, brush it with melted butter, then sprinkle generously with cinnamon sugar.

Tips & Variations

Add finely chopped apple to the batter for extra bursts of apple flavor.
Sway sour cream for Greek yogurt if you prefer.
Serve slices warm with a drizzle of caramel sauce for a bakery-style treat.
This cake freezes well. Just wait to add the cinnamon sugar until you are ready to serve.

FAQ Apple Cider Donut Cake Edition

Can I use apple juice instead of cider? Technically yes, but cider has a richer, tangier flavor that gives this cake its signature taste.

Does this need to be refrigerated? Nope! It keeps well covered at room temperature for 2-3 days. If you want it to last longer, you can freeze it before adding the cinnamon sugar topping.

Do I need a bundt pan? Nope! A loaf pan or a 9×9 square pan works too. Just adjust the bake time and keep an eye on it.

More Fall Recipes

More cozy fall recipes to try next: