“Moist Apple Cider Donut Bundt Cake for a Blissful Fall”

Name: "Moist Apple Cider Donut Bundt Cake for a Blissful Fall"
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup apple cider; 1/2 cup buttermilk; 1 tsp vanilla extract

Author: Carry

Published: November 15, 2025

Jump to Recipe

There’s something magical about the smell of warm cinnamon and apple cider wafting through the kitchen on a crisp fall morning. My apple cider donut bundt cake captures all those cozy autumn vibes in one irresistible dessert. I first fell in love with this recipe when I was determined to recreate the flavors of my favorite farmstand cider donuts—but in cake form. The result? A moist, tender crumb infused with real apple cider and warm spices, topped with a delicate dusting of cinnamon sugar. Every bite tastes like a hug from fall itself. Whether you’re serving it at a holiday gathering or just craving a slice with your afternoon coffee, this cake never fails to disappear fast!

apple cider donut bundt cake - detail 1

Why You’ll Love This Apple Cider Donut Bundt Cake

This cake is a game-changer for fall baking, and here’s why:

Effortless elegance: It looks impressive but comes together with simple mixing—no fussy donut frying required!
That irresistible cider donut flavor: Warm cinnamon, nutmeg, and reduced apple cider give every bite that signature autumn taste.
Moist for days: Buttermilk and cider keep it tender even on day three (if it lasts that long).
Party perfect: Serves a crowd beautifully and tastes even better with coffee or mulled wine.

Trust me—once you try this, those bakery donuts won’t stand a chance.

Ingredients for Apple Cider Donut Bundt Cake

Gathering the right ingredients is half the magic for this cake. Here’s everything you’ll need, measured and prepped just right:

Dry Team: 2 cups all-purpose flour (spooned and leveled), 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
Spice Squad: 1 tsp ground cinnamon, 1/2 tsp ground nutmeg (freshly grated if possible!)
Wet Wonders: 1/2 cup unsalted butter (softened at room temp), 1 cup granulated sugar, 2 large eggs (also room temp), 1/2 cup apple cider, 1/2 cup buttermilk, 1 tsp vanilla extract

A little pro tip? Use fresh apple cider from a local orchard if you can—it makes all the difference. And don’t skip bringing those eggs and butter to room temperature! Cold ingredients just don’t play nice when you’re creaming them together.

How to Make Apple Cider Donut Bundt Cake

This cake comes together so easily—just follow these simple steps for that perfect cider donut flavor in every bite. I’ve made this dozens of times, and these techniques never fail me.

Preparing the Batter

First things first: preheat that oven to 350°F and grease your bundt pan really well. Trust me, you don’t want to skip this step—nothing’s sadder than a beautiful cake stuck in the pan!

Now grab two bowls—one for dry ingredients, one for wet. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in the first bowl. In your second bowl, cream the softened butter and sugar until it’s light and fluffy. This takes about 2-3 minutes with a mixer. You’ll know it’s ready when it looks pale yellow and almost whipped.

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the apple cider, buttermilk, and vanilla. Here’s where the magic happens—alternate adding the dry ingredients with the wet mixture, starting and ending with the dry. Mix just until combined—overmixing makes tough cake!

Baking and Cooling

Pour that gorgeous batter into your prepared pan and smooth the top. Bake for 35-40 minutes—but start checking at 30. The cake is done when a toothpick comes out with just a few moist crumbs (not wet batter).

Here’s the hard part: let it cool in the pan for 10 minutes before inverting onto a wire rack. I know it smells amazing and you want to dig in, but patience pays off! If you try to remove it too soon, it might break. Wait those 10 minutes, then flip it confidently—the cake should release perfectly.

Let it cool completely before dusting with cinnamon sugar or powdered sugar. The wait is worth it—this cake tastes even better the next day as the flavors meld together.

Tips for the Best Apple Cider Donut Bundt Cake

Here are my tried-and-true tips to make your cake absolutely perfect:

Use fresh apple cider: Skip the shelf-stable stuff—real, fresh cider from an orchard gives the deepest, richest flavor. If you can, reduce it by simmering for 15 minutes to intensify the taste.
Grease that pan like your cake depends on it: Use a pastry brush to get into every nook of the bundt pan with butter or homemade cake goop. Flour it lightly after greasing for extra insurance.
Don’t overmix: Once you add the dry ingredients, mix just until combined. Overworking the batter leads to a dense cake, and nobody wants that.
Store it right: Keep it in an airtight container at room temperature for up to 3 days. If you need to freeze it, wrap individual slices in plastic wrap and store in a freezer bag for up to 2 months.

Follow these steps, and you’ll have a cake that’s as beautiful as it is delicious!

Apple Cider Donut Bundt Cake Variations

Once you’ve mastered the classic version, try these fun twists to mix things up:

Apple chunks: Fold in 1 cup of finely diced apples (peeled!) for extra texture and fruity bursts.
Caramel drizzle: Warm up store-bought caramel sauce and zigzag it over the cooled cake for a sticky-sweet finish.
Cinnamon swirl: Mix 1/4 cup sugar with 2 tsp cinnamon, then layer it between batter in the pan before baking.

My personal favorite? Adding a splash of bourbon to the batter—just 2 tablespoons gives it a grown-up kick that pairs perfectly with coffee.

Serving Suggestions

Oh, the possibilities with this cake! My absolute favorite way is still warm with a steaming mug of spiced coffee—the cinnamon sugar topping melting into each bite is pure magic. For dessert, try it à la mode with a scoop of vanilla ice cream that slowly pools into all those beautiful bundt crevices. Special mornings call for a dollop of freshly whipped cream and an extra dusting of cinnamon sugar. And if you’re feeling fancy? Drizzle with warm caramel sauce for that apple-cider-donut-stand experience right at home!

Storing and Reheating

This cake stays wonderfully moist if you store it right! Just pop it in an airtight container at room temperature for up to 3 days—no refrigeration needed. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. When you’re ready to enjoy, a quick 10-second zap in the microwave brings back that fresh-from-the-oven warmth. Or, if you’re patient, let frozen slices thaw overnight on the counter—they’ll taste just as good as day one!

Apple Cider Donut Bundt Cake FAQs

I get asked about this cake all the time—here are the answers to the most common questions that pop up in my kitchen and inbox!

Can I use apple juice instead of cider?

Technically yes, but you’ll lose that rich, spiced depth that makes this cake special. Apple cider has more concentrated flavor from the pulp and spices. If you must substitute, reduce the juice by simmering it down to half its volume first—that’ll intensify the taste.

How do I prevent my cake from sticking to the pan?

Oh honey, I’ve learned this the hard way! Grease every nook with softened butter using a pastry brush (get in those swirls!), then dust lightly with flour. Or make my favorite “cake goop”—equal parts flour, oil, and shortening mixed into a paste. Let the cake cool for exactly 10 minutes before flipping—no sooner!

Why is my cake dry?

Usually means you overbaked it or overmixed the batter. Set a timer for 5 minutes less than the recipe says and check with a toothpick. And remember—mix just until ingredients combine after adding flour. Those extra stirs develop gluten we don’t want in a tender bundt cake!

Can I make this without buttermilk?

Absolutely! Make your own “sour milk” by mixing 1/2 tablespoon lemon juice or vinegar into 1/2 cup regular milk. Let it sit for 5 minutes until slightly thickened. The acidity helps activate the baking soda for that perfect rise.

Nutritional Information

Just a quick note—these nutritional estimates can vary based on your specific ingredients and brands. While I adore this cake for its cozy flavors, it’s definitely a special treat best enjoyed in moderation. The numbers will change if you add caramel drizzle or serve it with ice cream (but oh, is it worth it!).