A moist, cinnamon-sugar-coated cake bursting with fresh apple cider flavor—this apple cider donut cake uses concentrated apple cider and fresh apples, so it has all the warmth and texture of your favorite fall donut but in cake form!

Slices of apple cider cake on a white plate surrounded by cinnamon sugar.

Baking apple cider donuts in the bakery inspired this moist and tender apple cider donut cake! Made with reduced apple cider for an intense apple flavor, it’s baked in a loaf pan, easy to make in one bowl, and rolled in cinnamon sugar to mimic the classic donut. It’s a fall must-bake!

Perfect for Thanksgiving, pair it with other apple treats like my fresh apple scones or apple caramel bars for the ultimate dessert spread!

Concentrate the Apple Cider

Like classic apple cider donuts, concentrated apple cider is the key to their flavor! This apple cider has been reduced down on the stove, making it more potent and giving the cake a more intense flavor without adding extra liquid.

For convenience, reduce the cider the night before and bring it to room temperature before use!

Ingredient Notes and Substitutions

Ingredients needed to make apple donut cake in bowls with labels.

Apple cider: For the best apple flavor, use unfiltered, fresh apple cider (not juice). Fresh cider has a stronger, more complex flavor than juice or shelf-stable ciders.

Apples: The secret to this recipe is using grated fresh apples! Not only do the apples give the cake a fresh apple flavor, but they also keep it super moist for days. I recommend using red apples like Gala, Fiji, or Honeycrisp for sweetness.

Oil: Oil is the way to go for a soft and moist texture! Similar to my apple cake, I found that butter overpowers the apple flavor, so oil is used instead. Use any flavorless varieties, like canola, vegetable, or avocado!

Recipe Instructions

Find the full list of ingredients, measurements, and instructions in the recipe card below!

A glass measuring cup with reduced apple cider.

1

Make the apple cider reduction. Cook the apple cider until it has reduced by half. This concentrates the cider’s flavor!

A mixing bowl with the whisked wet ingredients.

2

Combine the wet ingredients. Whisk together the wet ingredients in a large bowl until well combined.

A mixing bowl with the cider cake batter.

3

Whisk together the batter. Whisk the flour mixture into the bowl, only mixing until there are no more dry pockets of flour.

Make sure to use a kitchen scale for accuracy!

A loaf pan full of apple donut batter sprinkled with cinnamon sugar.

4

Pour into loaf pan and sprinkle with cinnamon sugar. Evenly spread the apple cider batter into the prepared loaf pan, then sprinkle the top with cinnamon sugar.

Apple loaf cake cooling on a wire rack.

5

Cool the cake. After baking, let the pan cool briefly on a wire rack, then remove it from the pan.

The cinnamon donut cake on a white plate being coated in cinnamon sugar.

6

Cover with cinnamon sugar. Brush the top and sides of the cake with melted butter and generously cover in cinnamon sugar.

Choosing the Right Loaf Pan

The right pan can make a huge difference in a beautifully baked loaf cake!

Choose a light-colored metal pan. Light-colored metal pans reflect heat more evenly, preventing over-browning on the edges while the center is baking. Dark pans can absorb too much heat, causing the cake to bake unevenly or develop a thick, dark crust.

Avoid glass or ceramic pans. While glass or ceramic pans can be used, they retain heat differently and must be baked at 325°F to prevent overbaking.

Storage and Freezing

Storage: Leftovers can be kept in an airtight container for up to 5 days in the fridge or 3-4 at room temperature. After a few days, the sugar coating will melt, and you may want to sprinkle it with more before serving.

Freezing: To freeze, cut the loaf into slices and wrap each one tightly in plastic wrap. Store them in a freezer bag or airtight container for up to one month. You can also wrap and store the cake as a whole!

FAQs

What is the best pan size for this recipe?

A standard 9×5-inch loaf pan is ideal; the batter may not fit into an 8×4-inch loaf pan. You can also bake this in a square 8×8 baking pan for a square cake!

Do I need to reduce the apple cider?

Yes, reducing the apple cider intensifies the flavor. Simmer it until it’s reduced by half!

What type of apple cider should I use?

For the best flavor, use fresh, unfiltered apple cider. Avoid using apple juice, as it lacks the depth and richness needed for this cake.

A slice of apple cider loaf being cut into with a fork.

If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

Slices of spiced apple cider cake on a white plate.

Apple Cider Donut Cake

5 from 26 votes
– by Cambrea Gordon

A moist, cinnamon-sugar-coated cake bursting with fresh apple cider flavor—this apple cider donut cake uses concentrated apple cider and fresh apples, so it has all the warmth and texture of your favorite fall donut but in cake form!
Print Recipe Save Recipe Pin Recipe
Prep Time: 1 hour 40 minutes
Cook Time: 50 minutes
Total Time: 2 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 slices

Equipment

Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

Apple Cider Cake

  • 1 1/2 cups fresh apple cider
  • 2 1/2 cups all-purpose flour, *See notes for measuring*
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1-2 red apples
  • 1 cup vegetable oil
  • 1 cup dark brown sugar packed
  • 2 large eggs, room temperature

Cinnamon Sugar Topping

  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted

Instructions

  • Cook the apple cider in a pot over medium heat until reduced to half—3/4 cup (175 g). Set aside.
    1 1/2 cups (360 g) fresh apple cider
  • Preheat the oven to 350°F/180°C. Lightly grease and line a 9×5 loaf pan with parchment paper. Set aside.
  • In a bowl, whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Set aside.
    2 1/2 cups (325 g) all-purpose flour, 1 tablespoon ground cinnamon, 3/4 teaspoon fine sea salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon nutmeg
  • Use the large holes of a cheese grater to grate 1-2 large red apples (depending on their size) into a bowl. Squeeze out the juice, then measure 1 cup of grated apples (100 g). You can discard the juice or drink it 🙂
    1-2 red apples
  • In a large mixing bowl, whisk together the oil, brown sugar, eggs, measured grated apples, and reduced apple cider. Then, whisk in the dry ingredients until just combined.
    1 cup (212 g) vegetable oil, 1 cup (200 g) dark brown sugar packed, 2 (100 g) large eggs
  • Pour the batter into the prepared loaf pan. Sprinkle two tablespoons of the cinnamon-sugar mixture over the top, then bake for 50-60 minutes, or until a toothpick inserted at an angle in the center of the loaf comes out covered in a few moist crumbs.
    1/4 cup (50 g) granulated sugar, 1 teaspoon cinnamon
  • Let the pan cool on a wire rack for 15 minutes, then lift the parchment up to remove it from the pan. Let it finish cooling on the wire rack. When completely cooled, brush the melted butter over the sides of the cake and cover with the rest of the cinnamon sugar. Cut into 8-10 slices and enjoy!
    2 tablespoons (28 g) unsalted butter

Video

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage/Feezing: Leftovers can be kept in an airtight container for up to 5 days in the fridge or 3-4 at room temperature. After a few days, the sugar coating will melt, and you may want to sprinkle it with more before serving.
To freeze, cut the loaf into slices and wrap each one tightly in plastic wrap. Store them in a freezer bag or airtight container for up to one month. You can also wrap and store the cake as a whole!
Serving: 1serving | Calories: 481kcal | Carbohydrates: 58g | Protein: 5g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 351mg | Potassium: 136mg | Fiber: 2g | Sugar: 32g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

5 from 26 votes (9 ratings without comment)

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Recipe Rating




36 Comments

  1. This was delicious. I used coconut sugar instead of brown sugar. Will definitely make this again.5 stars

  2. I am so disappointed. I looked forward to making this recipe so much, didn’t make any substitutions or change anything, followed the recipe to a T, and it fell as it cooled. It was totally done, so I’m not sure why this happened. It was mostly my fault, as I always use a scale, but didn’t because I was in a hurry. Still, super disappointed. However, the texture and flavor is fantastic, and it makes your entire house smell nice while it bakes! Just take my advice and use the scale.5 stars

  3. Apple cider in cake form is right! So delicious! Total comfort food…sat next to a warm campfire while I enjoyed a slice. This is my second time making it and I love using different ciders.5 stars

    1. I have to say I am beyond jealous, a slice of that cake by a campfire is a dream! Thanks so much for coming back to leave a review Oswald, I very much appreciate it! 🙂

  4. Kiara Turner says:

    Ahhhh sooooo good! I made this and actually used boysenberry apple cider from my home town of Julian, CA. It turned it a pretty pinkish color, my gosh it was sooooo delicious! Brought it for Thanksgiving and people are raving about it! Thank you for this delicious recipe!!!5 stars

    1. That is fantastic to hear Kiara! I’m kind of jealous, that boysenberry apple cider sounds incredible!! Thank you so much for the kind review!

  5. I made this for Thanksgiving. Loved it!!! Next time I think I might add some chopped apples.5 stars