Moist Apple Cider Donut Bundt Cake (From Scratch & Cake Mix)

Name: The Ultimate Apple Cider Donut Bundt Cake (Moist & Easy From Scratch)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 12
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 ½ tsp baking powder; ½ tsp baking soda; 2 tsp cinnamon; ½ tsp nutmeg; ¼ tsp ground ginger; ⅛ tsp ground cloves; ½ to 1 tsp kosher salt; 1 ½ cups granulated sugar; ½ cup packed brown sugar; ¾ cup unsalted butter, room temp; ½ cup vegetable oil; 3 large eggs, room temp; 1 cup unsweetened applesauce, room temp; ⅓ cup full-fat sour cream, room temp; 1 cup apple cider; 1 tsp vanilla extract; ⅓–½ cup melted butter; ½ cup granulated sugar; 2 tsp cinnamon

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There’s something about the crisp air of fall that calls for a slice of apple cider cake. It’s warm, rich with spice, and smells like a bakery tucked inside an orchard. If you’ve ever had a fresh apple cider donut from a farm stand, you already know the flavor we’re chasing here—sweet, tangy, cinnamony, and just the right amount of indulgent.

This from-scratch apple cider bundt cake checks every box. It’s moist without being heavy, tender with a soft crumb, and full of bold apple flavor. There’s no need to look for another recipe—this one gives you everything, from baking tips to variations to a quick cake mix shortcut for days when you’re short on time.

This recipe is part of our Ultimate Bundt Cake Recipe Hub – your go-to guide for rich, moist Bundts and old-fashioned pound cakes.

Table of Contents

Why This is the Best Apple Cider Bundt Cake Recipe

This cake stands out for a few key reasons—and once you taste it, you’ll understand why it gets so much love.

1. Moist and Tender Every Time
The texture is what really sets this cake apart. It stays soft for days thanks to the right balance of fat and moisture. Oil keeps it from drying out, while applesauce adds body without making it heavy. Add a bit of sour cream, and you’ve got a cake that practically melts on your fork.

2. Real Apple Flavor
This isn’t one of those “apple-flavored” cakes that rely on extracts or juice. We use real apple cider—preferably the kind you’d pick up at a farm stand. And if you want to go a step further, you can simmer the cider until it reduces down, giving you an even more intense, natural apple taste.

3. That Donut-Style Finish
The topping is where the magic happens. A quick brush of melted butter, a generous dusting of cinnamon sugar, and suddenly your cake tastes just like a warm apple cider donut. It adds a bit of crunch and a whole lot of nostalgia.

4. Works for Any Skill Level
Whether you bake every weekend or you’re new to bundt cakes, this recipe has your back. Clear steps, helpful tips, and a full FAQ section make it hard to mess up. You don’t need fancy tools or techniques—just a bundt pan and a little bit of fall spirit.

Key Ingredients You’ll Need

Before you start baking, it helps to understand why each ingredient is in the mix. This isn’t just a list—it’s your roadmap to getting the texture and flavor just right.

Apple Cider vs. Apple Juice

They might look similar, but they’re not the same. Apple cider is unfiltered and often unpasteurized, which means it keeps more of that bold, tangy apple flavor. Apple juice, on the other hand, is clear, sweet, and just not as punchy. For this cake, cider is key. It gives the cake its character and helps cut through the sweetness with a bit of natural tartness.

The Secret to a Moist Crumb

A great bundt cake needs to be moist, not greasy or dense. This recipe nails that balance by using a mix of fats and moisture-boosting ingredients:

Vegetable Oil: This is what keeps the cake soft, even days later. Butter adds flavor, but oil is what locks in that texture.
Applesauce or Sour Cream: Both add moisture, but they do more than that. Applesauce brings in a gentle apple note, while sour cream adds a subtle tang that rounds out the flavor.

The Warm Spices

The spice blend here is what gives the cake that cozy, fall bakery smell and taste. Cinnamon leads the way, with nutmeg, ginger, and a hint of clove backing it up. If you’re in a rush, you can swap in an apple pie spice mix, but the from-scratch blend really shines.

How to Make Apple Cider Bundt Cake (Step-by-Step)

Taking a little extra care with the steps makes a big difference. This recipe is easy to follow, and if you grease your pan properly and don’t overmix, you’re already most of the way to a perfect cake.

Prep the Oven and Bundt Pan

Set your oven to 325°F (165°C). This lower temperature gives the cake time to bake through evenly without drying out.

Grease your bundt pan really well. Use baking spray with flour or go the old-school route—coat every crevice with shortening or butter using a pastry brush, then dust with flour. Turn the pan to coat all sides, and tap out the extra. Bundt pans can be tricky, but this step makes all the difference when it’s time to flip.

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set it aside so it’s ready when you need it. Whisking first helps prevent clumps and gives you even flavor in every bite.

Step 2: Cream the Butter, Oil, and Sugars

In a large bowl (or in your stand mixer), beat the softened butter, oil, granulated sugar, and brown sugar together on medium speed. You’re looking for a light, fluffy texture—this takes about 2 to 3 minutes. It should look pale and airy.

Step 3: Add Eggs and Other Wet Ingredients

Lower the mixer speed. Add the eggs one at a time, mixing well after each one. Scrape down the bowl as needed to keep everything smooth. Then stir in the vanilla, applesauce, and sour cream. Don’t overdo it—mix until just blended.

Step 4: Combine Dry Ingredients and Cider

With the mixer on low, add the dry ingredients in three parts and the apple cider in two parts, alternating between the two. Start and finish with the flour. Mix until the batter is just combined—if a few streaks of flour remain, that’s fine. Overmixing leads to a tough cake.

Step 5: Bake

Pour the batter into your prepared pan and smooth the top. Bake on the center rack for 50 to 65 minutes. Start checking around 50 minutes. It’s done when a toothpick comes out mostly clean, or when an instant-read thermometer reads between 200–210°F (94–99°C). Don’t wait until the top is super dry—that’s overbaked.

Step 6: Cool and Flip

Set the cake on a wire rack and let it cool in the pan for exactly 10 minutes. Not 5, not 20. This is the sweet spot where the cake is set but still warm enough to release easily. Place a cooling rack or plate over the pan and gently flip. It should slide out clean.

Toppings and Finishes

The cake is already packed with flavor, but the finishing touch takes it from good to unforgettable. Whether you’re going for that classic donut-style crust or something a little more dressed up, these options give you flexibility.

Classic Cinnamon-Sugar Donut Coating

This is the most nostalgic and arguably the best way to finish the cake. It gives you that crisp, sweet crust just like a bakery donut.

How to do it:

While the cake is still warm—but not hot—brush the entire surface with melted butter. Use a pastry brush to get into all the ridges and edges. In a small bowl, mix the granulated sugar with cinnamon. Then, using your hands or a spoon, sprinkle the mixture all over the cake. Gently press it into the surface to help it stick. You want a full, even coating.

You can also brown the butter before brushing it on if you want a deeper, nutty flavor. It’s a small step that adds a lot.

Simple Apple Cider Glaze (Optional)

If you prefer a glossy finish or want something a little more dessert-like, a cider glaze is a great choice.

How to make it:

In a bowl, whisk together about 1 cup of powdered sugar with 1–2 tablespoons of apple cider and a pinch of salt. You want it thick enough to cling but thin enough to drizzle. Pour it over the cooled cake, letting it run naturally down the sides.

You can use this glaze on top of the cinnamon-sugar coating or on its own—it works both ways.

Recipe Variations

One of the best things about this cake is how flexible it is. With a few tweaks, you can turn it into muffins, loaf cakes, or even a quick version with a boxed mix. Here’s how to make it work for whatever you’re craving.

How to Make Apple Cider Muffins

Want the same cozy flavor in a bite-sized format? This batter works great for muffins.

Preheat your oven to 350°F (177°C).
Line a standard muffin tin with paper liners or grease well.
Fill each cup about ¾ full with the from-scratch batter.
Bake for 15 to 20 minutes, or until a toothpick comes out clean.
Brush with melted butter and roll in cinnamon sugar while still warm for that donut-style finish.

This recipe should yield about 20 to 24 muffins, depending on size.

How to Make an Apple Cider Loaf Cake

No bundt pan? No problem. You can split the batter between two 9×5-inch loaf pans for a more casual, slice-and-serve option.

Reduce the baking temperature slightly to 325°F (165°C).
Divide the batter evenly between the pans.
Bake for 45 to 55 minutes, checking with a toothpick toward the end.
Cool in the pans for 10 minutes, then turn out and cool completely on a rack.
Finish with the same cinnamon-sugar topping or a glaze.

It’s perfect for gift-giving or freezing one loaf for later.

Quick & Easy Cake Mix Version

Short on time? This version skips the scratch baking but still delivers great flavor.

What you’ll need:

1 box (15.25 oz) of yellow or spice cake mix (just the dry mix)
1 cup apple cider
½ cup applesauce
3 large eggs
1 tablespoon brown sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon

Instructions:

Preheat oven to 350°F (177°C). Grease and flour a 10- or 12-cup bundt pan.
In a large bowl, mix everything together until smooth—no electric mixer needed.
Pour into the pan and bake for 40 to 45 minutes.
Let it cool for 20 minutes in the pan, then invert.
Brush with melted butter and coat with cinnamon sugar, just like the classic version.

It’s fast, simple, and still tastes homemade.

Expert Tips & Troubleshooting (FAQ)

Even experienced bakers run into the occasional hiccup—especially with bundt cakes. This section answers the most common questions so your cake turns out just right, every time.

How do I keep my bundt cake from sticking?

This is the number one concern with bundt cakes, and it’s valid. The key is in the pan prep.

– Use a non-stick spray that contains flour (like Baker’s Joy), or
– Grease the pan with shortening or softened butter, then dust with flour.

Be thorough. Use a pastry brush or paper towel to get into every corner of the pan. Don’t forget the center tube. Once the cake is baked, let it cool in the pan for 10 to 15 minutes—no more, no less. That’s the sweet spot for an easy release.

Why did my cake crack on top?

Bundt cakes are dense and thick, so it’s totally normal for the top to crack a bit as it bakes. The outside cooks faster than the center, and the pressure has to go somewhere.
The good news? That cracked top becomes the bottom when you flip the cake, so it won’t show at all. Plus, a crack is usually a sign that the inside is fully baked.

Can I make this cake gluten-free?

Yes, with the right flour. Use a measure-for-measure gluten-free flour blend—one that’s designed to swap cup-for-cup with all-purpose flour.
A few tips:
– Check the brand’s instructions for any special notes.
– Expect the bake time to be slightly longer.
– Don’t skip the cinnamon sugar topping—it adds structure and crunch that gluten-free cakes sometimes lack.

How do I store and freeze this cake?

Storage:
Once cooled, keep the cake in an airtight container at room temperature. It stays fresh for up to 3 days. If your kitchen is warm, store it in the fridge and let it come to room temp before serving.
Freezing:
To freeze the whole cake (without glaze or sugar topping), wrap it tightly in plastic wrap, then a layer of foil. It can be frozen for up to 2 to 3 months.
When ready to serve, thaw at room temperature for a few hours. Add the topping fresh after thawing for the best texture.

Apple Cider Bundt Cake Recipe Printable Card

The Ultimate Apple Cider Donut Bundt Cake (Moist & Easy From Scratch)

Yield: 12–14 slices

Prep Time: 20 minutes

Cook Time: 1 hour

Cool Time: 30 minutes

Total Time: 1 hour 50 minutes

This apple cider bundt cake is soft, moist, and packed with bold apple flavor. Made from scratch with real cider, applesauce, warm spices, and finished with a classic cinnamon-sugar donut-style coating. Includes a quick cake mix variation for busy days.

Ingredients

Dry Ingredients:

3 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves
½ to 1 tsp kosher salt

Sugars & Fats:

1 ½ cups granulated sugar
½ cup packed brown sugar
¾ cup unsalted butter, room temp
½ cup vegetable oil

Wet Ingredients:

3 large eggs, room temp
1 cup unsweetened applesauce, room temp
⅓ cup full-fat sour cream, room temp
1 cup apple cider
1 tsp vanilla extract

Topping:

⅓–½ cup melted butter
½ cup granulated sugar
2 tsp cinnamon

Instructions

Preheat oven to 325°F (165°C). Grease and flour a 12-cup bundt pan thoroughly.
In a medium bowl, whisk all dry ingredients.
In a large bowl, cream butter, oil, and sugars until fluffy (2–3 min).
Beat in eggs one at a time. Mix in vanilla, applesauce, and sour cream.
Alternate adding flour mix and apple cider, starting and ending with flour. Don’t overmix.
Pour into pan and bake 50–65 min. Cake is done when a toothpick comes out clean or temp reads 200–210°F.
Cool in pan for 10 minutes, then invert onto a rack.
While warm, brush with melted butter and coat with cinnamon-sugar.

Notes

For deeper apple flavor, reduce 2–3 cups of apple cider down to 1 cup before using in the batter.

Cake can be made a day ahead and stored tightly wrapped at room temperature.

Browned butter adds an extra layer of flavor to the cinnamon-sugar coating.

Nutrition Information:

Yield: 14 Serving Size: 1 slice
Amount Per Serving: Calories: 360Total Fat: 16gSaturated Fat: 6gCholesterol: 55mgSodium: 240mgCarbohydrates: 50gFiber: 1gSugar: 30gProtein: 3g

Nutritional values are estimates only and are calculated using an online tool. Actual values may vary based on specific ingredients, brands used, and portion sizes. Always consult a nutritionist or medical professional for precise dietary advice.

Final Thoughts

This apple cider bundt cake isn’t just a seasonal dessert—it’s one of those recipes you’ll come back to again and again. Whether you’re baking from scratch on a quiet weekend or throwing together the cake mix version on a busy weeknight, the result is always comforting, flavorful, and just a little nostalgic.

It’s the kind of cake that makes the whole house smell like fall. One slice feels like a trip to the orchard, wrapped in cinnamon and sugar. And with all the options for muffins, loaves, or gluten-free swaps, you can make it your own.

So grab that bundt pan, warm up some cider, and bake something worth sharing. Or keep it all for yourself—no judgment here.

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