The smell of apple cider baking in the kitchen brings so much joy. If you love that cozy feeling and the rich taste of apples, you’re in for a treat! I’ve put together two fantastic apple cider cake recipes that are perfect for any occasion, especially as the weather gets cooler.
These cakes are simple to make and packed with that wonderful apple cider flavor you crave. I think you’ll really enjoy baking and sharing them!
Jump to Recipe:
Apple Cider Donut Bundt Cake Recipe
This Apple Cider Donut Bundt Cake brings all the comforting flavors of your favorite fall donuts into a beautiful cake form. It’s moist, spiced, and perfect with a warm drink.
Key Ingredients & Tips for Bundt Baking
- Reduced Apple Cider: Boiling down your cider makes the apple flavor much stronger. Don’t skip this step!
- Bundt Pan Prep: Make sure to grease and flour your Bundt pan very well to prevent sticking. This helps your cake come out clean.
- Warm Spices: Cinnamon, nutmeg, and allspice really make this cake taste like a donut. Adjust to your liking.
What You Need
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup reduced apple cider (from 2 cups)
- ½ cup buttermilk
- For the Glaze: 1 cup powdered sugar, 2-3 tbsp reduced apple cider
⏱️ Time: 1 hour 15 mins🍽️ Yields: 1 Bundt cake (12-16 servings)
How to Make It
Step 1: Prep & Reduce Cider
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly. Pour 2 cups of apple cider into a small saucepan and simmer over medium heat until it reduces to ½ cup. Let it cool completely.
Step 2: Mix Batter
In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in the eggs one at a time. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and allspice. Gradually add the dry ingredients to the wet ingredients, alternating with the cooled reduced apple cider and buttermilk. Mix until just combined.
Step 3: Bake & Glaze
Pour the batter evenly into the prepared Bundt pan. Bake for 45-55 minutes, or until a wooden skewer inserted comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. For the glaze, whisk powdered sugar with 2-3 tablespoons of the reserved reduced apple cider until smooth. Drizzle over the cooled cake.
📝 Final Note
This cake is best stored at room temperature, covered, for up to 3 days. It stays wonderfully moist.
Apple Cider Pound Cake Recipe
Our Apple Cider Pound Cake is a classic for a reason – dense, buttery, and full of warming apple cider goodness. It’s simple, elegant, and always a crowd-pleaser.
Key Ingredients & Tips for Pound Cake Perfection
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps everything mix smoothly for a consistent cake texture.
- Slow Baking: Pound cakes bake for a longer time at a lower temperature. This helps create that signature dense, moist crumb without drying out.
- Apple Cider Glaze: A simple glaze with reduced apple cider adds extra flavor and keeps the cake moist.
What You Need
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup apple cider (reduced to ½ cup, then cooled)
- 1 tsp vanilla extract
- For the Glaze: 1 cup powdered sugar, 2-3 tbsp reduced apple cider
⏱️ Time: 1 hour 45 mins🍽️ Yields: 1 loaf cake (8-10 servings)
How to Make It
Step 1: Prepare & Mix
Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan. Reduce 1 cup of apple cider to ½ cup by simmering it in a saucepan, then let it cool. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, making sure each is fully mixed before adding the next.
Step 2: Combine Batter
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the cooled reduced apple cider and vanilla extract. Mix on low speed until the batter is just combined and smooth. Be careful not to overmix.
Step 3: Bake Slowly & Glaze
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. For the glaze, whisk powdered sugar with 2-3 tablespoons of the remaining reduced apple cider until smooth, then drizzle over the cooled cake.
📝 Final Note
This pound cake freezes well! Wrap slices tightly in plastic wrap and then foil for up to 2 months.