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Apple Cider Bundt Cake

Cozy Moist Apple Cider Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 32 reviews
  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Apple cider bundt cake is the BEST fall bundt cake! Simple and delicious, this easy spiced apple bundt cake tastes like freshly baked apple cider donuts. Made with softened butter, apple cider, and unsweetened applesauce, each bite is moist, tender, and perfectly spiced.



  • 2 1/2 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 3/4 tsp salt
  • 10 Tbsp unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup apple cider
  • 3/4 cup unsweetened applesauce
  • 2 tsp pure vanilla extract


  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
  • 2 Tbsp unsalted butter, melted


  1. Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray.
  2. Make cake: Whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl.
  3. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Combine apple cider, applesauce, and vanilla in a small bowl. Beat in dry ingredients in three additions, alternating with wet ingredients (begin and end with flour mixture), just until incorporated.
  4. Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
  5. Bake cake for 45 to 50 minutes, until cake is golden, springs back to the touch, and a toothpick or cake tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack.
  6. Cinnamon sugar coating: Place wire rack with cake over a piece of wax paper or parchment. Combine sugar and cinnamon in a small bowl. Brush warm cake with melted butter and sprinkle generously with cinnamon sugar mixture. Let cake cool completely before serving.
  7. Store leftovers in an airtight container at room temperature up to 2 days.


Cinnamon: I used Vietnamese cinnamon in this cake (strong, rich, and sweet). If you’re using a different cinnamon, bump up the cinnamon in the cake to 1 1/2 or 2 teaspoons.

Spices: I used my favorite blend of ground cinnamon, ginger, and cloves. If you like nutmeg, you can also add 1/8 teaspoon ground nutmeg. For ease, you can also use 2 teaspoons of apple pie spice in the cake.

Applesauce: If you’re using store-bought applesauce, strain off some of the excess moisture through a fine mesh sieve lined with cheesecloth. Measure out 3/4 cup unsweetened applesauce after straining.

Homemade Apple Cider: Combine 2 cups pure apple juice with 1 apple (cut into 1/2-inch wedges) and 4 teaspoons of mulling spices in a heavy saucepan. Bring mixture to a boil over medium-high heat, then reduce the heat and let simmer for 20 minutes. Strain into a glass bowl or measuring cup and let cool to room temperature before using in the cake.

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