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apple cider bundt cake cut open on a white plate on a light grey surface with an orange linen.

Apple Cider Cake

Apple Cider Cake is perfect for a Fall birthday party or for the Thanksgiving holidays. This is a moist, delicious cake made with apples and apple cider.

  • Total Time: 1 hour
  • Yield: 12-14 Slices 1x


Units Scale

Apple Cider Cake 

  • 375 grams (3 Cups) All-Purpose Flour/ Plain Flour
  • 1 1/2 Teaspoons Baking Soda
  • 1 Teaspoon Salt
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Cloves
  • 1/2 Teaspoon Ground Ginger
  • 8oz (1 Cup) Unsalted Butter, softened to room temperature
  • 150 grams (3/4 Cup) Light Brown Sugar
  • 150 grams (3/4 Cup) Granulated Sugar
  • 3 Large Eggs, at room temperature
  • 8oz Apple Cider
  • 4oz (1/2 Cup) Applesauce
  • 2 Teaspoons Vanilla Extract
  • 250 grams (2 Medium) Shredded Cooking Apples*, Granny Smith or Honeycrisp are my favorite

Cinnamon Topping

  • 2oz (1/4 Cup) Apple Cider
  • 2oz (1/4 Cup) Melted Butter
  • 50 grams (1/4 Cup) Granulated Sugar
  • 2 Teaspoons Ground Cinnamon


  1. Preheat oven to 350F/180C and grease a 10-cup bundt pan make sure to get every nook and cranny! 
  2. In a large bowl whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger.
  3. In the bowl of an electric stand mixer fitted with a paddle attachment beat the butter and sugars together for 3 minutes or so on medium speed. You want the mixture to get very light and fluffy. Scrape down the sides of the bowl and add one egg and mix until combined then add the remaining two eggs, one at a time.
  4. In a medium size bowl mix together the apple cider, applesauce, vanilla extract and grated apples.
  5. Add the 1/3 of the dry ingredients to the butter mixture, mix until just combined, add half of the apple cider mixture and mix until just combined, then repeat with more dry then wet, finishing with the dry. Make sure not to over mix, that can create a tough cake. 
  6. Pour apple cake batter evenly into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted comes out clean. Depending on the shape of your bundt pan your cake may be wider or taller, a wider cake pan will bake quicker than a taller bundt pan. Let cool in cake pan for 10 minutes then invert into a wire rack.

Cinnamon Topping

  1. In a small pot over low-medium heat cook the apple cider for a minute or two to reduce it by half. This will leave you with 1oz or 2 tablespoons of apple cider. Reducing the cider concentrates the flavor.
  2. In a small bowl mix together the apple cider and melted butter. In another bowl mix together the sugar and ground cinnamon. 
  3. Use a pastry brush to brush the melted cider/ butter mixture all over the bundt cake, after a few brushes take some of the cinnamon sugar and press it into the cake. Repeat until all of the cake is covered. Store the cake in an airtight container for up to 5 days. 


*Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland

Freezing: You can totally freeze the apple bundt cake.  To freeze the cake let it cool completely then wrap in plastic wrap, tightly, then wrap it again. This helps avoid any freezer burn. Let the cake thaw on the counter overnight. You can also freeze individual slices of cake the same way. Wrap in plastic wrap tightly, twice, then store in a freezer-safe container like a plastic bag. To thaw let a slice sit on the counter at room temperature for a couple of hours.

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: apple cider bundt cake, easy apple cider cake

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