Incredibly Moist Apple Cider Donut Cake Recipe

There’s something magical about the scent of warm cinnamon and apple cider filling the kitchen on a crisp fall morning. It instantly takes me back to childhood trips to the orchard, where we’d always get freshly fried apple cider donuts – that perfect balance of crispy sugar coating and tender, spiced crumb. After years of trying to recreate those flavors at home, I finally perfected this Apple Cider Donut Cake that captures all that nostalgic goodness in one simple dessert. My secret? Reducing apple cider to intensify its flavor, just like my grandma used to do for her famous holiday cakes.

This recipe became our family’s favorite fall tradition after I accidentally made it for a potluck last year. I’d intended to bake regular donuts but ran out of time, so I threw everything into a cake pan instead. The result was even better than I imagined – moist, fragrant with cinnamon and nutmeg, and with that irresistible cider tang we all love. Now my kids beg me to make it every weekend when the leaves start changing color. It’s the kind of dessert that makes your whole house smell like autumn.

Why You’ll Love This Apple Cider Donut Cake

Trust me, this isn’t just any fall dessert – this Apple Cider Donut Cake hits all the right notes:

• Unbelievably moist crumb thanks to reduced apple cider that packs a flavor punch (no dry cake here!)
• Cozy spice blend of cinnamon and nutmeg that’ll make your kitchen smell like a country bakery
• Simpler than frying donuts but with all that nostalgic cider donut taste in one easy-to-serve cake
• Perfect for sharing at autumn gatherings or lazy Sunday brunches with hot coffee

It’s the kind of recipe you’ll find yourself making again and again – and trust me, nobody will complain!

Ingredients for Apple Cider Donut Cake

Gathering the right ingredients makes all the difference in this cake – here’s everything you’ll need:

• Dry Ingredients: 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp salt
• Wet Ingredients: 1/2 cup unsalted butter (softened), 3/4 cup granulated sugar, 2 large eggs (room temperature), 1 tsp vanilla extract
• Star Ingredient: 1 cup apple cider (simmer it down to 1/2 cup for extra concentrated flavor if you’re feeling fancy)

Pro tip: Measure your flour correctly by spooning it into the cup – packing it down can make the cake dry. And for the best texture, make sure that butter is truly softened (not melted!) before creaming.

Equipment You’ll Need

You won’t need anything fancy – just grab these basics from your kitchen:

• A trusty 9-inch round cake pan (or springform if that’s what you’ve got)
• Mixing bowls (one for dry, one for wet ingredients)
• Whisk and wooden spoon
• Electric mixer (though you can absolutely mix by hand if you’re feeling strong!)
• Measuring cups and spoons

That’s it! No special donut pans required for this easy cake version.

How to Make Apple Cider Donut Cake

Ready to fill your home with that irresistible apple cider donut aroma? Let’s bake this beauty step by step – it’s easier than you think!

Step 1: Prep the Dry Ingredients

First things first: whisk together all your dry ingredients like you’re making potion – and in a way, you are! Grab that big mixing bowl and combine 2 cups flour with the baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk it really well – no one wants a bite with a pocket of baking soda! This blending ensures every slice gets perfectly balanced spices.

Step 2: Cream Butter and Sugar

Now for the magic! Beat the softened butter and sugar together until pale and fluffy – about 3 minutes with an electric mixer. This creates tiny air pockets that’ll make your cake light yet rich. Crack in the eggs one at a time, letting each incorporate fully before adding the next. Splash in that vanilla and give it one final mix – the batter should look like golden silk.

Step 3: Combine Wet and Dry Mixtures

Here’s where patience pays off. Alternate adding your dry ingredients and apple cider to the butter mixture in three additions, starting and ending with the dry ingredients. Mix just until combined after each addition – overworking the batter makes tough cake! A few flour streaks are fine; they’ll disappear in the final stir.

Step 4: Bake and Cool

Pour your gorgeous batter into the prepared pan and slide it into the 350°F oven. Set your timer for 30 minutes, but start checking at 25 – ovens vary! The cake is done when golden, pulling slightly from the edges, and a toothpick comes out with moist crumbs (not wet batter). Let it cool in the pan 10 minutes, then transfer to a rack – this prevents dreaded crumbling. The hardest part? Waiting until it’s cool enough to dust with sugar and dig in!

Tips for the Best Apple Cider Donut Cake

Want to take your Apple Cider Donut Cake from good to oh-my-goodness amazing? Here are my tried-and-true tricks:

• Reduce that cider! Simmer 1 cup down to 1/2 cup for concentrated apple flavor that punches through every bite
• Don’t skip the cooling time – letting the cake settle prevents crumbly slices when you dust it
• Spice up your sugar by mixing powdered sugar with cinnamon for that authentic donut-shop finish
• Room temp ingredients matter – cold eggs can make your batter separate, so plan ahead!

Follow these simple tips and you’ll have friends begging for your recipe!

Serving Suggestions for Apple Cider Donut Cake

This cake shines all on its own, but oh – wait till you try it warm with melty vanilla ice cream! A drizzle of caramel or hot coffee turns it into pure autumn bliss. My kids love it for breakfast (don’t tell!) with a big glass of cold apple cider on the side.

Storing and Reheating

This beauty keeps like a dream! Store cooled cake in an airtight container at room temperature for up to 3 days – if it lasts that long! For longer storage, wrap slices tightly and freeze for 2 months. Want that fresh-baked taste? A quick 10-second microwave zap brings back that just-out-of-the-oven magic. Just don’t blame me when your whole kitchen smells amazing all over again!

Apple Cider Donut Cake FAQs

After baking this cake countless times, I’ve gotten all sorts of questions – here are the ones that come up most often:

Can I use apple juice instead of cider?

While juice works in a pinch, cider gives that signature tangy depth you just can’t replicate. If you must substitute, reduce the juice by half and add 1/2 teaspoon apple cider vinegar to mimic cider’s complexity.

How do I prevent a dry cake?

Three golden rules: 1) Don’t overbake – start checking early, 2) Measure flour correctly (spooned, not packed!), and 3) Use room temperature ingredients so everything emulsifies properly. That reduced cider also works wonders for moisture!

Can I make this into actual donuts?

Absolutely! Pour batter into greased donut pans and bake at 350°F for 12-15 minutes. Though between you and me? I love the cake version because it’s less fuss and stays moist longer.

Why did my cake sink in the middle?

Usually means it needed another minute or two in the oven – the center was still too wet when you pulled it out. Next time, do the toothpick test near the center and look for moist crumbs (not wet batter).

Got more questions? Slide into my DMs anytime – I love chatting about baking!

Nutritional Information

Nutritional values are estimates and vary based on ingredients used. Per serving (1 slice): 280 calories, 12g fat (7g saturated), 40g carbs, 20g sugar, 1g fiber, 4g protein. Enjoy in moderation – though good luck stopping at just one slice!

For more delicious recipes and baking inspiration, be sure to check out our Pinterest page!

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