Apple Cider Donut Cake
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When orchard-fresh cider meets donuts in a cake, you get the coziest apple cider donut cake.
Ever find yourself daydreaming about donuts, donut cakes, or even donut muffins? If not, I admire your restraint, but we’re about to change that! Meet the apple cider donut cake: spiced generously with nutmeg and brimming with apple goodness, it echoes the flavors of your favorite fall donut—minus the frying and in a convenient square shape. The magic behind its irresistible flavor is reducing the apple cider, and then incorporating it into both the cake batter and the glaze. This process amps up the flavor and infuses the cake with a tart sweetness that, paired with nutmeg, nails the iconic cider donut taste. Perfect for using up apple cider from your autumn outings or weekend market hauls, this cake embodies fall’s warmth and is a hit with both kids and adults.
What You’ll Need: Apple Cider Donut Cake
Step-by-Step Instructions
Preheat the oven to 350ºF and set an oven rack in the middle position. Butter or coat an 8-inch square metal baking pan with nonstick spray. Line the pan with an 8×16-inch piece of parchment paper, leaving a 2-inch overhang on two sides. You’ll have to create seams in the corners and along the edges of the pan to get it to stay put.
In a small skillet, bring the apple cider to a boil over medium heat. Gently boil until the cider is reduced to ½ cup, 10 to 15 minutes. (If you accidentally over-reduce it, make up the difference with more cider.)
Let cool for about 10 minutes. Measure out ⅓ cup and leave the remaining reduced cider in the skillet.
In a large bowl, combine the sugar and eggs.
Whisk until pale and foamy, about 1 minute.
Add the sour cream, followed by the butter, and then the nutmeg, vanilla, salt, and the 1/3 cup of reduced cider.
Whisk until evenly combined.
Add the flour, baking powder, and baking soda.
Whisk until smooth.
Pour the batter into the prepared pan.
Bake until the cake is puffed and golden and a skewer inserted into the center comes out clean, 30 to 35 minutes. Set the pan on a rack to cool for about 15 minutes then use the parchment paper to lift the cake out of the pan and set it on the rack to cool.
Make the Glaze: To the skillet with the remaining reduced cider, add the butter, sugar, and salt.
Bring to a boil over medium heat and gently boil until very thick, 30 to 60 seconds.
Drizzle the cake evenly with the glaze, then let the glaze set for a few minutes while you make the cinnamon-sugar topping.
In a small bowl, mix the cinnamon and sugar until evenly combined.
Sprinkle a generous layer of the mixture evenly over the glazed cake, reserving a bit to add a fresh dusting before serving, if desired.
Cut the cake into squares and serve.
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Apple Cider Donut Cake
When orchard-fresh cider meets donuts in a cake, you get the coziest apple cider donut cake.
Ingredients
For the Cake
- 1½ cups apple cider
- ⅔ cup sugar
- 2 large eggs
- ⅔ cup sour cream
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1¼ teaspoons ground nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cups all-purpose flour, spooned into measuring cup and leveled off
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
For the Cider Glaze
- Reduced cider, reserved from making the cake
- 2 tablespoons unsalted butter
- 2 tablespoons sugar
- Big pinch salt
For Cinnamon Sugar Topping
- ¼ teaspoon cinnamon
- 2 tablespoons sugar
Instructions
- Preheat the oven to 350ºF and set an oven rack in the middle position. Butter or coat an 8-inch square metal baking pan (see note) with nonstick spray. Line the pan with an 8x16-inch piece of parchment paper, leaving a 2-inch overhang on two sides. You'll have to create seams in the corners and along the edges of the pan to get it to stay put.
- In a small skillet, bring the apple cider to a boil over medium heat. Gently boil until the cider is reduced to ½ cup, 10 to 15 minutes. (If you accidentally over-reduce it, make up the difference with more cider.) Let cool for about 10 minutes. Measure out ⅓ cup and leave the remaining reduced cider in the skillet.
- In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Whisk in the sour cream, followed by the butter, and then the nutmeg, vanilla, salt, and the ⅓ cup of reduced cider. Whisk until evenly combined. Add the flour, baking powder, and baking soda and whisk until smooth.
- Pour the batter into the prepared pan and bake until the cake is puffed and golden and a skewer inserted into the center comes out clean, 30 to 35 minutes. Set the pan on a rack to cool for about 15 minutes then use the parchment paper to lift the cake out of the pan and set it on the rack to cool.
- Make the Glaze: To the skillet with the remaining reduced cider, add the butter, sugar, and salt. Bring to a boil over medium heat and gently boil until very thick, 30 to 60 seconds. Drizzle the warm cake evenly with the glaze. Let the glaze set for a few minutes while you make the cinnamon-sugar topping.
- In a small bowl, mix the cinnamon and sugar until evenly combined. Sprinkle a generous layer of the mixture evenly over the glazed cake, reserving a bit to add a fresh dusting before serving, if desired. Cut the cake into squares and serve.
- Make-Ahead/Freezer-Friendly Instructions: Store the cake, covered, at room temperature for up to three days. The cake can also be frozen for up to 3 months; wrap the finished cake tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop and dust with more cinnamon-sugar if necessary before serving.
- Note: For this particular cake, using a metal baking pan is essential for achieving an even rise; glass tends to heat unevenly, leading to cakes that rise irregularly and peak too high on the sides.
Nutrition Information
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- Per serving (16 servings)
- Serving size: 1 square
- Calories: 191
- Fat: 10 g
- Saturated fat: 6 g
- Carbohydrates: 24 g
- Sugar: 14 g
- Fiber: 0 g
- Protein: 2 g
- Sodium: 168 mg
- Cholesterol: 48 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Delicious! I didn’t have an 8×8 so I used two 4×8 loaf pans and it baked in about 27 minutes, for anyone making that switch. I did do half cinnamon and half nutmeg, per some reviews, but I would prob add back in some of that nutmeg next time (there will be a next time).
I made this recipe this evening!!!! Oh my gosh, it was DELICIOUS! Definitely a keeper. I will be making it throughout the fall and winter season. Extremely moist, flavorful. Spices were perfect. The glaze was delicious- I was able to taste the butter as it was blended into the cider. The sugar cinnamon topping did not make it too sweet. This was perfect!!!
One question- my cake didn’t rise as much as I thought it was going to.
Thoughts…
Thank you so much!
Hi Michelle, so glad you liked it! Regarding the rise, is your baking powder or baking soda very old or expired? Did you use an 8 inch baking pan?
Thank you for this recipe! I just made it for my husband who loves apple cider donuts, but can’t have them anymore after being diagnosed with celiac. I used gluten free flour and we all loved it!
Made this both as a cake and as donuts in a donut pan the following weekend. Both were wonderful, but the donuts were so fun they win for me. Makes 12 donuts, baked for only 8 min. I see others had nutmeg issues. I didn’t measure mine. Just ground a little in fresh, so take care and maybe half it.
The cake had a lovely sponge texture, but the glaze really added the cider flavor. I would suggest baking 1-2 days before serving. It was much better once the flavors had a chance to combine and the cake to moisten a bit from the glaze.
Beautiful recipe Jenn! Thank you so much for sharing this! The cake is pretty and super tasty, just perfect for Sunday brunch:)
Absolutely delicious! As suggested, I replaced one teaspoon of the nutmeg with cinnamon. Jenn’s recipes never fail!
Hi Jen,
I don’t have apple cider in house but do have apple cider syrup-already reduced cider-gonna give that a try, fingers crossed!
Julie
Wow. I’m speechless! I just took this out of the oven twenty minutes ago and quickly gobbled down two slices as I had been craving apple cider donuts and couldn’t find any around me. My girlfriend, who doesn’t like cake, quickly declared that this is the best “cake” she’s ever had. I’ve sent the recipe to my mom and SIL who will both be making it.
Important to note: based on other reviews I did 1 tsp of cinnamon and just a dash of nutmeg since it’s not a flavor I care for at that level of intensity. Also I used earth balance sticks in case anyone else uses those and it was great.
The cake is so lovely and moist but the amount of nutmeg is so overpowering! If you reaaaally like nutmeg I suppose that’s okay. I think next time I’ll do half nutmeg and half cinnamon.
I made this recipe twice. The first time as written using reduced apple cider (not juice), weighing out my flour using the weight to volume given on the nutrition label of the bag of King Arthur flour, using the full amount of McCormick ground nutmeg (best by June 2022) and using a metal 8×8″ pan. I pulled it at 28min when it was golden brown and it might have been done sooner had I tested it earlier. The second time was also as written but I pulled out my donut pan . I am out of practice so the first round was overfilled. The second round was perfect and was done in 11min but not browned on top. I got 10 donuts this time (6 of which were overfilled), maybe next time I’ll get 11. Stored at room temp in a ziploc, they actually seemed to gain moisture and were just as good if not better the second day. My entire family enjoyed these and I decided to freeze some of the remaining cider to make another round in the future. This might be the perfect recipe to use some aged nutmeg. I personally feel without the nutmeg it would only be apple cider cake, instead of donut cake. Eventhough I concentrated the cider, the apple flavor was subtle. I wonder if starting with 2 cups might be even better? For our family, the given serving size was too small. We only got 10 servings out of the 8×8″ cake. This was absolutely delicious and a keeper in our house!! Thank you Jenn for another awesome recipe!
I’m giving this a three for the nutmeg being over powering and a five for a nice moist cake. So overall a four. We grated our nutmeg fresh and I have to wonder if this was why is was over powering? If we just used store bought pre-ground nutmeg it would likely be more subtle.
I also didn’t have a square metal pan, so I made it in a round metal cake pan and it came out great.
Hi Jen,
Can this be made in a loaf pan to make it into a quick bread?
Sure, that should work. I’d use either two 8 x 4 pans or one 9 x 5. The bake time will be different – I’d start checking at about 35 min, although it could take significantly longer. I’d love to hear how it turns out as a loaf!
Hi!
This sounds delicious. Would this recipe work in the bundt pan?
Hi Leslie, I’ve tried the cake in a Bundt (doubling the recipe and baking it a bit longer) – it works but the issue is that it’s difficult to get the cinnamon sugar-to adhere. It sort of just falls down the sides. That’s why I ultimately chose to use a square pan. Hope that helps!
I substituted whole milk ricotta and squeeze of lemon juice for the sour cream. I used a 9×9 pan and reduced the cooking time by 7 mins or so since I did not have an 8 x 8 pan. So delicious!
I saw this recipe go up and I had to try making it since I had just enough apple cider sitting around in the fridge, I was skeptical of the amount of nutmeg required in the recipe but I followed it anyways (using store-bought ground nutmeg) and personally, I think it was a perfect amount! The cake came out sooooo moist and soft and airy I absolutely loved it, thank you for the amazing recipe once again! 🙂
This was seriously amazing! I served it at break fast for yom kippur and it disappeared pretty quickly. It’s the perfect dessert for Sept/Oct because it gives you all the fall feels. This will go on the permanent list for fall desserts!
This cake is terrific! I just made it for the first time…yum! I had some boiled cider, so I used it in place of the apple cider in the recipe and it saved me a step. Next time I make this, I am thinking of adding some finely diced apples and nuts. Another delicious recipe from the Chef.
Oh yeah! Those would be great additions. Next time! Cake in the oven as we speak, or text. Lol
I followed the instructions exactly as written, OMG this cake is over-the-top delicious! It tastes like autumn, moist and full of flavor. This recipe is a keeper for sure!
Can’t wait to make this for a get together this weekend! We are having a totally “Jen” recipe get together. Would you suggest doubling this for a 13 X 9 cake pan? Estimation on time? Same temp? Thanks!
Hi Samantha Yes, I’d double it for a 9 x 13-inch pan. Oven temp should stay the same and baking time should be about the same, but keep a close eye on it. I’d love to hear how it turns out!
It was A-mazing! We had your garlic butter shrimp, BLT salad, and gnocchi with your homemade tomato sauce. Rave reviews all around!
I loved this cake and my family devoured it! Can you make it in a bundt pan? I think it would look really pretty as a bundt cake.
Hi Naomi, I’ve tried the cake in a Bundt (doubling the recipe and baking it a bit longer) – it works but the issue is that it’s difficult to get the cinnamon sugar-to adhere. It sort of just falls down the sides. That’s why I ultimately chose to use a square pan. Hope that helps!
Just finished making this. My husband had the first piece and he said it tasted exactly like the small cinnamon donuts he would get as a child. I thought he was exaggerating but he was right on the mark! Amazing cake and the flavour brings back so many memories.
We made this yesterday, and the nutmeg is overpowering. We usually love everything of Jen’s, but this one was a miss for us.
Chef your apple cider donut cake was a big hit. Making again for the holidays. Many thanks.
Hi, Jenn!
This recipe looks delicious. I’m thinking of turning it into an 8 inch round three layer cake for my wife’s birthday next month. Would you recommend doubling or tripling this recipe? I’m guessing still use the same cook temp/time?
Thanks!
Madison
Hi Madison, I think you’d need to double it. I’d keep the oven temp the same; I’d guesstimate the bake time will be about 30 minutes, but keep a close eye on them. Hope she enjoys!
I read where someone made muffins with this recipe. How long would I bake muffins? Would this recipe be good for mini-muffins? How long would I bake those?
Yes, I think you could make either regular or mini muffins with this. It will take the regular-sized muffins 18 to 25 minutes and the minis 12 to 15 minutes. Please LMK how they turn out if you try it!
Absolutely delicious, a perfect Fall dessert. I live at about 6,000 feet elevation and this cake worked without any modifications other than I started checking at 20 minutes with a toothpick and it was done.
Wonderful flavor and texture, especially with the reduced apple cider. Since one of my family members is gluten intolerant, I used gluten free flour (along with xanthan gum) and the cake was excellent. Thank for the delicious fall recipe!
I made this recipe as cupcakes. So good! Reducing the apple cider is a must.
I made this with my kids (7 and 11) today. It was absolutely delicious! Followed the recipe to a T, except I subbed in Trader Joe’s spiced cider. 10/10 will make every fall.
The recipe mentions to cool the cake completely on a rack. But then the glaze directions indicate drizzling over the warm cake. Your thoughts? Cake is in the oven now.
Hi Patti, Sorry for any confusion (and weighing in too late)! You’ll make the glaze after removing the cake from the oven. When you’re done preparing the glaze and you’ve transferred the cake onto a cooling rack, that’s when you can put it on. I’m going to update the recipe to make it more clear. Hope you enjoyed the the cake!
Thank you for the clarification. Cake is amazing and just gets better each day…love the hint of nutmeg. Brought it to a friend in the hospital cut in bite size portions so plate and fork not necessary. The staff heard about it and passed the word on the floor! LOL
I make this recipe. I did great at the cake portion. I totally messed up the glaze. One would think it should be pretty easy but I felt I may had over measured the apple cider because when I started boiling it there was still a lot left after I already used it in the cake batter. To be fair, I was doubling the recipe but still there was so much. So I decided to just keep boiling it. well the funny think about boiling sugar is it will become caramel and that is what it did but I did not understand that until I had already poured it over two pans. Im such an optimist I thought well caramel is good so it will be fine. It wasn’t. You couldn’t even bit into the cake because the caramel was so thick. So I let it cool, pulled the caramel off. made the sauce per the directions this time, and poured it on top and all was fine.
Perfect fall treat! Fluffy and moist cake. Really loved it. Thanks!
I made this vegan for my daughter by using vegan butter, yogurt, and an egg replacer. Those substitutions worked very well in this recipe. It’s just the thing for these early fall days! She’s in college and this was wonderful with a mug of coffee while she was studying. The nutmeg was a bit strong for us and I underbaked it a tad. Next time I will replace half of the nutmeg with cinnamon and wait for a definite spring back when testing for doneness.
Can you bake this cake in a 9×9 metal pan? If so, how long do you think the bake time would be? Thanks again for what looks like a great recipe.
Hi Richard, I think you could but the cake will be pretty flat. The bake time would be shorter, but I’m not sure by how much so keep a close eye on it. Please LMK how it turns out if you try it!
Hi Jenn,
I tried the recipe in a 9×9 metal pan to great success. What I mean by that is, I found a website that showed how to scale up or down a recipe according to pan size. So, I did a little math and found that the scale up would involve multiplying the recipe by a factor of 1.26 or for arguments sake 1.25. I then multiplied your recipe by that factor and weighed all ingredients by grams. I had a fantastic cake in the end. It took a little work and a lot of weighing but it was worth it. I will be making it again. I have to admit though I went on Amazon and bought a 8×8 metal pan. Thanks for all you do. I love so many of your recipes and I have told so many people about your website. Thanks again.
Hi Richard, so glad it came out nicely. Also your comments about making 1.25 times the recipe for a 9 x 9 pan will likely be helpful to other readers. 🙂
Hi Jenn,
I have what may be a dumb question….years ago when I lived in the USA apple cider for our family was a richer, opaque kind of apple juice. Here in Germany, and in my husband’s native Britain, apple cider is an alcoholic beverage. Which kind of apple cider goes into the cake? My husband and I are huge apple fans and I would love to make this! Thanks, Mags
Hi Mags, this calls for the American (no alcohol) version. Hope you enjoy if you make it!
Hi Jenn, I’m in the UK and have a similar issue – could I replace the cider with cloudy apple juice and perhaps additional spices? Thanks!
Hi Grace, I think you can get away with replacing the apple cider with apple juice. Enjoy!
Can you use yoghurt in the apple cider donut cake?
Hi Sally, I do think you could use yogurt in place of the sour cream. I’d go with low-fat or whole milk yogurt for best results.
Do you think this cake would be the same if using gluten free flour?
Hi Creed, I haven’t tried this cake with gluten-free flour. I don’t think it will the same, but it should still be delicious.
Hi Jenn, I made it it using Bob’s Red Mill gluten free baking flour and it turned out great. I only have a glass 8×8 dish and it came out evenly baked.
Do you think I could add a fresh chopped apple to this? I have so many to use up!
Hi Diane, I do think you could add chopped apple – it should be delicious. I’d love to know how it turns out!
I ran the store today just to grab some apple cider so I could make this cake for dessert tonight! It is scrumptious! It turned out wonderfully. My kids devoured their slices and were asking for more! Thanks for the wonderful recipe.
Your photos look to be a square pan, possibly 9×9? The directions say to use an 8×16. Which do you suggest?
Hi Jennifer, the cake pan is actually 8 x 8. The 8 x 16 you see in that paragraph references the dimensions of the parchment paper you’ll need. Hope that clarifies!
Do you let the cake cool completely before glazing? The directions say to let it cool but then it says pour glaze on the warm cake. I’m thinking it goes on the warm cake…
Hi Marisa, sorry for any confusion! You’ll make the glaze after removing the cake from the oven. When you’re done preparing the glaze and you’ve transferred the cake onto a cooling rack, that’s when you can put it on. Hope that clarifies and that you enjoy!
Jen: love this recipe!!
I’m wondering if apple butter could be used in place of the sour cream – or even half sour cream & half apple butter. I’m looking for way to use up several jars…
Thank you!
Dianne
Hi Diane, I think you could try half and half. Let me know how it works out!
Can this be easily doubled?
Thanks
Sure!
Hi Jenn,
Could you use greek yogurt instead of sour cream? Looking forward to making this soon. Love your recipes!
Yep, I think that’s fine. Please LMK how it turns out!
Hi Jenn, I am a huge fan of apple cider donuts. I have a couple of questions before baking these. First, is there really a difference between apple cider and apple juice? I have looked at labels on both, and the nutritional information looks the same (calories/sugars etc), indicating, at least in my uneducated eyes, that they are the same, just labeled differently. Second, I have a dark coated metal donut pan that makes six 3.5″ donuts. If I wanted to use the donut pan instead, would the baking temp be the same? Of course the time would likely be shorter? Thanks for your wisdom and expertise.
Hi Rhonda, I haven’t compared labels but there is definitely a difference in taste between the two. That said, I think you could get away with using apple juice here. If using a donut pan, the temp would be the same but bake time would shorter – I’m guessing 17 to 20 minutes, but of course keep an eye on it.
Is it ok to substitute apple juice for the cider? And does reduction make a big difference? Thank you.
Hi Carmella, I think you could get away with using apple juice here, but definitely reduce it – it makes a big difference, especially in the glaze. (I’ve tested it both ways – without reducing the cider, the apple flavor is barely noticeable. It adds an extra step, but it’s worth it!
Could these be baked in a donut or muffin pan for individual ‘donuts’ or muffins? if so, what temp and how long would you suggest?
Hi Grammy, Yes that will work. I’m guessing the bake time will be 17 to 20 minutes at 350°F. I’d love to know how it turns out if you try it.
I have moved out of state and have dearly missed the awesome apple cider donuts from where I was raised. Do you think this could work baked in a nonstick donut pan as well?
Yes, I think that would work. The bake time would shorter – I’m guessing 17 to 20 minutes, but keep a close eye on it. Please LMK how they turn out!
I am not a fan of nutmeg. Do you think I could substitute cinnamon instead of the nutmeg in the cake?
Sure, I think that would work. I’d love to hear how it turns out!
Hi Jenn!
In making my glaze, there’s no way it’s going to thicken in 30 seconds, especially without adding something else to thicken it…am I doing something wrong? It’s definitely not thick. I’m a seasoned cook and baker and love all your recipes!
Thx,
Syd
Hi Sydney, I’m guessing it may vary depending on the type of skillet you use. I have adjusted the recipe accordingly. How did it turn out?
It was wonderful using cinnamon. May I put a suggestion out there? It is wonderful that you can toggle between the two types of measurements, but would really be better if they were written next to each other rather than needing to toggle. Frequently I weigh dry ingredients, but use measuring cup for the liquid therefore needing to toggle back-and-forth. Just a thought. Thank you for your wonderful recipes.
Not fond of that spice either. Just leave it out and add cinnamon! It’s YOUR cake, so make it the way you wish. I do the same when recipe calls for cloves, which is horrid for anyone with acid reflux syndrome (inflicts tremendous pain so it’s never added to any recipe).
I haven’t made this recipe yet but plan on it for this weekend.
Enjoy your cake!
Hi Jen,
What do you think about adding some chopped apples to this batter? I have a lot of apples on hand.
Thanks
Sure, I think it would be delicious with some chopped apple. Please LMK how it turns out if you try it!