Irresistible Apple Cider Donut Cake – Easy Recipe You’ll Love

Nothing says fall like the smell of warm spices and apple cider wafting through the kitchen. My love for apple cider donut cake started at a roadside farm stand years ago—one bite of those spiced, cakey treats and I was hooked. This recipe captures all that cozy nostalgia in a sliceable cake that’s even better fresh from the oven. With cinnamon, nutmeg, and reduced apple cider, it’s like your favorite autumn donut in dessert form, ready to devour with a cup of coffee or a scoop of vanilla ice cream.

Why You’ll Love This Apple Cider Donut Cake

This cake isn’t just delicious—it’s downright addictive. Here’s why it’ll become your new fall staple:

• Moist, tender crumb thanks to reduced apple cider and buttermilk (no dry cake here!)
• Effortless to whip up—just mix, bake, and devour (I’ve made it half-asleep at 7 AM)
• Instant autumn vibes with cozy cinnamon-nutmeg warmth that fills your whole kitchen
• Tastes like nostalgia—all the joy of apple cider donuts without the fryer mess

Trust me, one slice turns into three. It’s that good.

Ingredients for Apple Cider Donut Cake

This cake comes together with simple pantry staples, but a few special ingredients make it shine. Here’s what you’ll need, grouped for easy prep:

Dry Ingredients:

• 2 cups all-purpose flour (spooned and leveled)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon (the good stuff!)
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp fine sea salt

Wet Ingredients:

• 1/2 cup unsalted butter, softened (that’s 1 stick—leave it out for 30 minutes)
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 cup reduced apple cider (see notes below—this is key!)
• 1/2 cup buttermilk (shaken well before measuring)

Ingredient Notes & Substitutions

Apple cider reduction: Simmer 2 cups cider in a saucepan until reduced to 1 cup (about 20 minutes). It intensifies the flavor—don’t skip this! Bottled cider works, but fresh-pressed tastes best.

Buttermilk shortcut: No buttermilk? Mix 1/2 tbsp vinegar or lemon juice into 1/2 cup milk (dairy or almond) and let sit 5 minutes. The cake won’t know the difference!

Spice swaps: Out of nutmeg? A pinch of allspice or cardamom adds warmth. For extra kick, add 1/4 tsp ginger or clove (but go easy—they’re strong!).

How to Make Apple Cider Donut Cake

This cake comes together in three simple stages—trust me, even if you’re not a baker, you can nail this recipe. The trick is in the mixing method and keeping an eye on the oven. Here’s exactly how I make mine (with all the little tips I’ve learned from trial and error!):

Step 1: Prep Dry and Wet Ingredients

First things first: preheat that oven to 350°F (175°C)—no one wants a cold oven when the batter’s ready! While it heats up, whisk together all the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, and salt) in one bowl. I like to sift them through a fine mesh strainer to avoid any sneaky lumps.

In another bowl, cream the softened butter and sugar for a good 2-3 minutes until it’s pale and fluffy. This is where arm workouts pay off—you want it light enough that when you swipe a finger through, it holds a soft peak. Beat in the room-temperature eggs one at a time (cold eggs can make the batter curdle—yikes!), then the vanilla. The mix should look like smooth, golden silk.

Step 2: Combine and Bake

Now for the magic! Alternate adding the dry ingredients and reduced apple cider/buttermilk mixture to the butter batter. Start and end with the dry stuff—I usually do three additions of flour and two of liquid. Mix just until combined after each addition; overbeating leads to a tough cake (and we want clouds, not bricks!).

Pour the batter into your greased 9-inch pan—it should be thick but pourable. Bake for 30-35 minutes. Around the 25-minute mark, start checking with a toothpick near the center. You want a few moist crumbs clinging to it, not wet batter. The edges should pull slightly away from the pan, and the top will spring back when gently pressed.

Step 3: Cooling and Serving

Here’s where patience tests you—let the cake cool in the pan for 10 minutes before turning it out onto a wire rack. Resist poking it while it’s hot! Once fully cooled (about an hour—I know, torture), dust it with a mix of cinnamon sugar (1/4 cup sugar + 1 tsp cinnamon) for that classic donut-shop finish. Pro tip: Sprinkle it on just before serving so it stays crunchy.

Slice generously—this cake stays moist for days (if it lasts that long!). My family loves it slightly warmed with vanilla ice cream melting over the top, but honestly? It’s perfect all on its own with a mug of spiced tea.

Tips for the Perfect Apple Cider Donut Cake

After countless batches (and happy taste-testers), here are my foolproof secrets for cake success:

• Reduce that cider! Simmering 2 cups down to 1 concentrates the flavor—it makes all the difference between “meh” and “wow!”
• Mix with a light hand—stop stirring as soon as the flour disappears. Overworked batter = dense cake (we want fluffy!)
• Grease like you mean it: Butter the pan thoroughly, then dust with flour or use my favorite cake goop trick (equal parts flour, oil, and shortening)
• Room temp ingredients blend smoother—cold eggs or butter can cause curdling. Plan ahead!

Follow these, and you’re golden. Literally—just wait till you see that gorgeous brown crust!

Apple Cider Donut Cake Variations

Once you’ve mastered the classic version, try these fun twists! For extra apple punch, fold in 1 cup of finely diced Honeycrisp apples (toss them in flour first so they don’t sink). Craving decadence? Drizzle with a simple powdered sugar glaze spiked with cider. My family goes wild for the “apple pie” version—layer the batter with a cinnamon-brown sugar swirl before baking. The possibilities are endless!

Storing and Reheating

This cake stays moist for days if you store it right! Just pop it in an airtight container at room temperature—no fridge needed. It’ll keep its spiced magic for up to 3 days (good luck making it last that long!). For that fresh-from-the-oven feel, microwave a slice for 10 seconds before serving. Pure cozy heaven!

Apple Cider Donut Cake FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about this apple cider donut cake (and all the little tricks I’ve picked up over the years).

Can I use bottled apple cider instead of fresh?
Absolutely! Bottled works in a pinch, but fresh-pressed cider gives the best flavor. Just make sure it’s pure cider with no added spices—you want to control those cozy flavors yourself.

What’s the best way to reduce apple cider?
Simmer 2 cups of cider in a small saucepan over medium-low heat until it reduces to 1 cup (about 20 minutes). Stir occasionally and keep an eye on it—it thickens fast toward the end! Cool it before adding to the batter.

Can I freeze this cake?
You bet! Wrap cooled slices tightly in plastic, then foil, and freeze for up to 3 months. Thaw at room temperature (or zap a frozen slice in the microwave for 15 seconds—perfect with coffee!).

Help! My cake stuck to the pan—what now?
No panic! Run a knife around the edges while it’s still warm, then let it sit for 5 more minutes before flipping. If it breaks? Call it “rustic,” dust with extra cinnamon sugar, and serve with ice cream—no one will care!

Can I make this into muffins instead?
Yes! Divide batter into a greased muffin tin and bake at 350°F for 18-22 minutes. Bonus: they’re easier to dunk in your morning coffee.

Nutritional Information

Estimates vary based on specific ingredients used. Each slice of this apple cider donut cake contains roughly:

• 280 calories
• 10g fat (6g saturated)
• 42g carbs
• 4g protein

For a lighter version, try substituting applesauce for half the butter—but trust me, the original is worth every delicious bite!

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