Few desserts capture the flavors of autumn quite like a homemade apple cider cake. Rich with warm cinnamon, nutmeg, cloves, and fresh apple cider, this moist Bundt cake is soft, buttery, and coated in sweet cinnamon sugar for a bakery-style finish.
Whether you’re preparing dessert for Thanksgiving, a family gathering, or simply enjoying cozy fall baking, this recipe delivers outstanding flavor with simple pantry ingredients.
Table of Contents
Why You’ll Love This Apple Cider Cake
This recipe stands out because it offers:
- Incredibly moist texture
- Rich apple flavor
- Warm fall spices
- Easy one-bowl preparation
- Beautiful Bundt presentation
- Perfect with coffee or tea
- Freezes well
- Great for holidays
Every bite tastes similar to an apple cider donut, but in cake form.
For more apple cider flavor try our Apple Cider Crinkle Cookies recipe.
Ingredients You’ll Need
Dry Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 cups |
| Baking powder | 2 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Ground cinnamon | 2 tsp |
| Ground nutmeg | 1 tsp |
| Ground cloves | ¼ tsp |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 1 cup |
| Brown sugar | 1½ cups |
| Eggs | 3 large |
| Vanilla extract | 2 tsp |
| Reduced apple cider | 1 cup |
| Sour cream | ½ cup |
Cinnamon Sugar Coating
- ½ cup melted butter
- ¾ cup granulated sugar
- 2 teaspoons cinnamon
Optional glaze:
- 1 cup powdered sugar
- 2 tablespoons apple cider
- ½ teaspoon vanilla
Step-by-Step Instructions
Prepare the Bundt Pan
- Grease every groove of your Bundt pan thoroughly using butter or baking spray.
- Lightly dust with flour.
- Preheat oven to 350°F (175°C).
Reduce the Apple Cider
- Pour about 2 cups apple cider into a saucepan.
- Simmer until reduced to 1 cup.
- Allow it to cool before adding to the batter.
- This simple step creates a much stronger apple flavor.
Mix the Batter
Whisk together all dry ingredients.
In another bowl:
- Cream butter and brown sugar.
- Beat for about 4 minutes until fluffy.
- Add eggs one at a time.
- Mix in vanilla.
Alternate adding:
- Flour mixture
- Apple cider
- Sour cream
Mix only until combined.
Do not overmix.
Bake the Cake
- Pour batter evenly into prepared Bundt pan.
- Bake for 45-55 minutes, or until a toothpick inserted comes out clean.
- Cool for 15 minutes before removing from the pan.
- Transfer to a cooling rack.
Add the Cinnamon Coating
- Brush the warm cake generously with melted butter.
- Mix cinnamon and sugar.
- Sprinkle generously over the cake.
- For extra sweetness, drizzle the apple cider glaze over the top once cooled.
- The coating creates the classic apple cider donut flavor.
Delicious Variations
Try one of these fun twists:
Apple Cinnamon Streusel
Add a cinnamon streusel layer in the middle.
Maple Glaze
Replace vanilla glaze with maple syrup glaze.
Caramel Apple
Drizzle salted caramel over the finished cake.
Cream Cheese Frosting
Perfect for birthdays or celebrations.
Walnut Crunch
Fold chopped walnuts into the batter.
Mini Bundt Cakes
Bake in mini Bundt pans for adorable individual servings.
Storage Instructions
| Storage Method | Time |
|---|---|
| Counter | 3 days |
| Refrigerator | 1 week |
| Freezer | 3 months |
Wrap tightly in plastic wrap before storing.
Thaw overnight in the refrigerator before serving.
Serving Suggestions
This cake pairs wonderfully with:
- Hot coffee
- Chai latte
- Apple cider
- Vanilla ice cream
- Whipped cream
- Salted caramel sauce
- Fresh apples
- Candied pecans
It also makes an excellent brunch dessert.
Common Mistakes to Avoid
Avoid these baking mistakes:
- Skipping cider reduction
- Overmixing batter
- Under-greasing the Bundt pan
- Opening the oven too early
- Overbaking
- Using cold ingredients
- Removing cake too soon
- Applying glaze while the cake is too hot
Moist Apple Cider Cake Recipe
Equipment
- 10 to 12-cup Bundt pan
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Small saucepan
- Cooling rack
- Pastry brush
Ingredients
Cake
- 2 cups apple cider
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup unsalted butter softened
- 1½ cups light brown sugar packed
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
Cinnamon Sugar Coating
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 teaspoons ground cinnamon
Optional Apple Cider Glaze
- 1 cup powdered sugar
- 2 tablespoons apple cider
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 10 to 12-cup Bundt pan.
- Pour the apple cider into a small saucepan and simmer until reduced from 2 cups to 1 cup. Let it cool completely.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large mixing bowl, beat the butter and brown sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Add one-third of the dry ingredients, then half of the reduced apple cider, mixing on low speed.
- Add another third of the dry ingredients, then the sour cream, followed by the remaining apple cider.
- Finish by mixing in the remaining dry ingredients just until combined. Do not overmix.
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes.
- Carefully invert the cake onto a wire rack.
- Brush the warm cake with the melted butter.
- Mix the granulated sugar and cinnamon together, then coat the entire cake evenly while it is still warm.
- If using the glaze, whisk together the powdered sugar, apple cider, and vanilla until smooth, then drizzle over the cooled cake.
- Let the cake cool completely before slicing and serving.
Notes
- Calories: 425
- Carbohydrates: 55g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 220mg
- Potassium: 120mg
- Fiber: 2g
- Sugar: 35g
FAQs
Can I use apple juice instead of apple cider?
Yes, but apple cider produces a much richer, deeper flavor.
Why reduce the apple cider?
Reducing intensifies the natural apple flavor without making the batter too wet.
Can I freeze this apple cider cake?
Absolutely. Wrap tightly and freeze for up to three months.
How do I know when cake is done?
Insert a toothpick into the center. If it comes out clean, the cake is ready.
This homemade apple cider cake is everything a fall dessert should be, soft, moist, warmly spiced, and packed with rich apple flavor. Whether served plain with cinnamon sugar or topped with a sweet glaze, it’s guaranteed to become a seasonal favorite.
The reduced apple cider creates a bakery-quality taste, while the Bundt shape makes it beautiful enough for holidays, parties, and family gatherings. Pair it with a warm cup of coffee or cider, and you’ll have the ultimate cozy dessert that everyone will ask you to bake again.
