This apple cider cake is SO easy to make and yet looks so impressive. It’s incredibly moist on the inside, coated in cinnamon sugar on the outside, and drizzled in an apple cider glaze. I’ve also included a gluten free and/or dairy free option so everyone can enjoy it!
The best bundt pan to use for this recipe
This recipe is made for a 10-cup bundt pan. It’s the perfect amount of batter to not over or under fill the pan. This is the pan I used for this cake and I LOVE the look it gives. It completely elevates this super simple recipe without even trying.
If you have a larger bundt pan, that works as well. I’ve made it in both and the cake turns out delicious either way. The only difference is that your cake won’t be as tall as the one shown here.
How to prevent your cake from sticking to your bundt pan
The one downside to using this cake pan is that my cakes always stick! I honestly think I just got a faulty one because I’ve never had issues with sticking in my other Nordic Ware pans.
But since I love the look of this pan so much, I had to figure out a way to make it work.
If you have a pesky pan like mine, brush an even layer of nonstick cooking spray all over the inside of the pan. Don’t miss a single spot and make sure it’s a thin but even layer. Then, pour a small amount of sugar inside and roll the pan around to completely coat it.
The sugar creates a barrier between the cake and the pan to help it slide right out. When the cake is done baking, wait about 10-15 minutes and turn it out while the cake is still warm.
If you don’t have a stubborn pan, just brush the inside of your bundt pan with nonstick spray and you’re good to go! But I HIGHLY recommend brushing and not spraying. This allows you to get into every single nook and cranny. This is the pastry brush I use.
Can I bake this as a sheet cake?
Absolutely! Bake in a 9×13 pan at 350F for 35-40 minutes or until a toothpick in the center comes out clean. Soak the top in the butter and apple cider mixture when it’s still warm.
Then I recommend topping with some cream cheese frosting. Use the cream cheese frosting recipe from my gingerbread cupcakes but use just 3 cups of powdered sugar. Swirl it on top when the cake is completely cooled.
How to make apple cider cake
Now that we know what pan we’re using, it’s time to make this cake!
For the batter, the recipe is just three steps. Yes, it’s THAT easy. Since it’s such a simple recipe, I make sure to use quality ingredients…even down to the flour. That’s why I’m using Bob’s Red Mill flour. It’s seriously the best. I can’t quite pinpoint it, but my desserts always turn out so much better when I use Bob’s Red Mill Organic All Purpose Flour.
And you wouldn’t think flour could make that big of a difference, but it does. That’s why it’s the only flour I like to use in my recipes, because it gives me the exact same results every single time.
So to make the batter, you will need two bowls – one large one and one medium one. In the large bowl, combine all of the dry ingredients including the sugar.
In the medium bowl, combine all of the wet ingredients. Pour the wet into the dry and mix. That’s it! That’s all you have to do to make this apple cider cake batter.
Pour it into your prepped pan and bake. It will bake for 40-45 minutes and will puff up quite a bit. Test it with a toothpick to be sure it’s done in the middle.
Allow it to cool in the pan for 10 minutes if using the sugar method, or 20 minutes if using the regular method before turning it out.
How to coat a bundt cake in cinnamon sugar
The best part! Once your cake has completely cooled, place a sheet of wax paper underneath your cooling rack because things are about to get messy.
When your cake has completely cooled, brush the entire outside in the butter and apple cider mixture. Make sure to use it all up.
Not only does the butter and apple cider add extra flavor and richness, but it’s also what helps all that sugar stick to the cake.
Once it’s evenly soaked, quickly move on to the cinnamon sugar. Pour a little bit on top then use your hands to rub it into the sides. Like I said, it’ll get a little messy.
If you don’t prefer the cinnamon sugar then you can definitely pass on it. But I don’t recommend skipping the butter and apple cider.
How to make apple cider cake gluten free
If you’re looking for a delicious gluten free apple cake recipe, you’re in luck. It’s so easy to turn this recipe gluten free with one simple swap.
The entire recipe remains the same except for the flour and the bake time. For the flour, swap the Bob’s Red Mill Organic All Purpose Flour (3 cups) to Bob’s Red Mill Gluten Free All Purpose Flour (2 3/4 cups) + Bob’s Red Mill Super Fine Almond Flour (1/2 cup).
The cake will also need to bake for an extra 5 minutes because it takes a little bit longer for the dry ingredients to absorb the wet ingredients.
The gluten free flour and fine almond flour are my gluten free baking STAPLES. Bob’s Red Mill 1-to-1 gluten free all purpose flour makes gluten free baking so approachable and the almond flour adds back some of the texture that can be lost in gluten free baking. We don’t want any gluey cakes here!
How to make this recipe dairy free
Whether you want a dairy free cake or a dairy free AND gluten free cake, this swap works for both.
Since this is an oil based cake, the only dairy used in this recipe is in the coating. Swap the butter or plant-based butter and it works just the same. I’ve tried using coconut oil but you still get that flavor and it doesn’t soak into the cake quite as nice as butter does.
The best time to serve apple cider bundt cake
You can serve this cake warm or at room temperature. It’s delicious either way! The oil and apple sauce in this cake create a super moist texture, so you don’t have to worry about the cake drying out as it cools.
But, if you need to transfer your cake onto a serving tray, do so when it’s completely cooled. This especially goes for the gluten free version as it’s a bit more delicate.
I also recommend saving the drizzle until you’re ready to serve the cake. It’s not absolutely necessary, but the drizzle does sink into the cake as it sits. If you want that WOW factor for your presentation, save it for last.
How long does this cake keep?
For longevity, store the cake in an airtight container in the refrigerator. It will keep for up to 4 days (for optimal moistness).
If you’re baking this for an event, it will do just fine at room temperature for a day.
If you need to make it ahead, store in the fridge for up to 2 days beforehand. Then, bring it up to room temperature before serving and drizzle in the apple cider glaze.
For more bunt cake recipe, check out my:
Make sure to tag me @butternutbakery on Instagram and comment below if you make this Apple Cider Cake. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print
This apple cider bundt cake is super moist, coated in cinnamon sugar, and topped in an apple cider glaze. It’s so easy to make but looks amazing!
Apple Cider Cake
- 3 cups Bob’s Red Mill Organic All Purpose Flour (see notes for GF version)
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup apple cider
- 1/2 cup unsweetened apple sauce
- 1 cup oil (any mild flavored oil like vegetable or canola)
- 3 large eggs
- 2 tsp vanilla extract
- 4 tbsp unsalted butter, melted
- 2 tbsp apple cider
- 1/3 cup granulated sugar
- 3/4 tsp cinnamon
Apple Cider Glaze
- 1 cup powdered sugar
- 3–4 tsp apple cider
- Preheat the oven to 350F and coat the inside of a 10-cup bundt pan with nonstick spray. See notes in the post above about using different pans and methods to prevent your cake from sticking.
- Grab two bowls, one large and one medium.
- In the large bowl, whisk together all of the dry ingredients (flour, brown sugar, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt).
- In the medium bowl whisk together all of the wet ingredients (apple cider, apple sauce, oil, eggs, and vanilla).
- Pour the wet into the dry and use a rubber spatula to combine. You may be left with a few small lumps in the batter but that’s totally fine. Just get it as smooth as you can without over mixing it.
- Pour the batter into your prepped bundt pan and bake for 40-45 minutes or until a toothpick in the center comes out clean.
- Allow the cake to cool for 15-20 minutes then turn it out onto a cooling rack.
- Once it’s completely cooled (about 30 minutes), prep the coating.
- Mix together the melted butter and apple cider in a small cup or bowl. Do the same for the cinnamon and sugar in another bowl.
- Brush the butter and apple cider mixture over the entire cake with a pastry brush, using up every last drop.
- Quickly switch to the cinnamon sugar and press it into every inch of the cake.
- Drizzle on the apple cider glaze before serving. Mix the two ingredients together, adding one tsp of apple cider at a time until you reach the perfect consistency. It should be pourable but not too thin.
- To make this gluten free: Swap the 3 cups of flour for 2 3/4 cup Bob’s Red Mill 1-to-1 Gluten Free All Purpose Flour + 1/2 cup Bob’s Red Mill Super Fine Almond Flour. The rest of the recipe remains the same, but bake the cake for an extra 5 minutes
- To make this dairy free: Swap the butter for plant-based butter
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