Apple Cider Donut Bundt Cake

If you love apple cider donuts, this Apple Cider Donut Bundt Cake deserves a spot on your fall baking list. It’s soft, moist, packed with cozy apple and cinnamon flavors, and finished with a buttery cinnamon sugar coating that gives it that classic apple cider donut taste.

Made with apple cider, unsweetened applesauce, warm spices, and Elevate Protein Flour, this cake puts a little protein-packed twist on a seasonal favorite without sacrificing flavor or texture. Plus, we’re baking it in a beautiful blossom-shaped Bundt pan because a cake this good deserves to look the part.

No complicated frosting, no fancy decorating skills. Just a delicious homemade cake, a little melted butter, and plenty of cinnamon sugar.

Why You’ll Love This Recipe

• Inspired by apple cider donuts: All those nostalgic apple cider donut flavors in a soft, sliceable Bundt cake.
• Extra moist and tender: Apple cider, applesauce, butter, and oil work together to create a beautifully soft crumb.
• A protein-packed twist: Elevate Protein Flour adds protein while working as a 1:1 replacement for traditional all-purpose flour.
• Perfectly spiced: Cinnamon, nutmeg, and allspice bring just the right amount of warmth without overpowering the apple flavor.
• Easy to make: No layers, filling, or frosting required. The buttery cinnamon sugar coating does all the work!

Ingredient Notes

Elevate Protein Flour: This recipe uses Elevate Protein Flour, which is designed to substitute 1:1 for all-purpose flour. It’s an easy way to incorporate additional protein into homemade baked goods without completely changing your favorite recipes.

Apple Cider: Use traditional apple cider, not apple cider vinegar! Apple cider gives the cake its signature apple flavor and adds moisture to the batter.

Unsweetened Applesauce: Adds moisture, tenderness, and a little extra apple flavor without making the cake overly sweet.

Unsalted Butter & Neutral Oil: Using both gives us the best of both worlds. Butter contributes that rich, delicious flavor, while oil helps keep the cake moist and tender.

Brown Sugar & Granulated Sugar: Brown sugar provides a subtle caramel-like sweetness, while granulated sugar helps create a soft, balanced crumb.

Cinnamon, Nutmeg & Allspice: These three spices complement the apple cider beautifully. No need for an overwhelming amount of spice when the apple flavor is already so good.

Cinnamon Sugar Coating: A combination of melted butter, granulated sugar, and cinnamon transforms this Bundt cake into something reminiscent of a freshly made apple cider donut.

Tips for the Perfect Apple Cider Bundt Cake

Grease your Bundt pan thoroughly. This is especially important when using a decorative pan like the Nordic Ware Blossom Bundt Pan. Make sure to get into every little crevice so the cake releases without losing its beautiful shape.

Use room-temperature ingredients. Room-temperature butter and eggs combine more evenly, helping create a smooth batter and tender cake.

Don’t overmix the batter. Once you begin adding the flour mixture, mix just until everything is incorporated. Overmixing can result in a dense or tough cake.

Check for doneness early. Start checking around 45–50 minutes. The cake is ready when a toothpick inserted into the thickest portion comes out clean or with a few moist crumbs.

Allow the cake to cool before removing it. Letting the cake rest in the pan for approximately 20 minutes helps it firm up enough to release without breaking.

Don’t skip the butter! Brushing melted butter over the cake before adding cinnamon sugar helps the coating stick and adds that classic apple cider donut richness.

FAQS

Can I use regular all-purpose flour instead of protein flour?

Yes! Elevate Protein Flour is designed as a 1:1 replacement for all-purpose flour, so you can use the same amount of regular all-purpose flour if preferred.

Can I make this cake without a decorative Bundt pan?

Absolutely. A standard Bundt pan works just as well. Keep in mind that baking times may vary depending on the size and shape of your pan.

Can I use apple juice instead of apple cider?

Apple cider is recommended for the richest apple flavor. Apple juice can work, but the finished cake may have a lighter apple taste.

Do I need to coat the cake while it’s warm?

No! You can allow the cake to cool completely before brushing it with melted butter and adding the cinnamon sugar coating. Just make sure to sprinkle the sugar on immediately after brushing so it adheres properly.

Storage & Freezing

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Keeping it covered will help preserve its moisture and prevent it from drying out.

Refrigerator: Store in an airtight container for up to 5 days. Allow slices to come to room temperature before serving for the best texture.

Freezer: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag for up to 3 months. For the best appearance and texture, freeze before adding the cinnamon sugar coating if preparing the cake ahead of time.

My Favorite Baking Tools

This post contains affiliate links, which means I may earn a small commission at no additional cost to you if you purchase through my links. I only share tools and products that I genuinely love and use in my kitchen.

Digital Kitchen Scale: One of my most-used baking essentials! Measuring ingredients by weight helps ensure accuracy and consistency, especially when working with flour.

Nordic Ware Blossom Bundt Pan: The beautiful pan I used for this recipe! Its detailed floral design creates a stunning cake without requiring any additional decorating. It’s perfect for special occasions or simply making everyday baking a little prettier.

Pastry Brush: Perfect for evenly brushing melted butter over the cooled Bundt cake before adding the cinnamon sugar coating. It also helps reach all those beautiful details in the blossom design.

Stand Mixer: Makes creaming the butter and sugars together effortless and helps create a smooth, well-combined batter. A kitchen staple I reach for constantly!

Apple Cider Donut Bundt Cake

Prep Time: 20 minutes
Bake Time: 50–60 minutes
Total Time: Approximately 1 hour 20 minutes, plus cooling
Yield: Approximately 12 slices
Oven Temperature: 350°F (175°C)

Ingredients

Apple Cider Donut Protein Bundt Cake

• ½ cup (113 g) unsalted butter, softened
• ¼ cup (55 g) neutral oil
• ½ cup (100 g) light brown sugar, packed
• ½ cup (100 g) granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2¾ cups (330 g) Elevate Protein Flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 1 cup (240 g) apple cider
• ⅔ cup (160 g) unsweetened applesauce

Cinnamon Sugar Coating

• 3–4 tablespoons unsalted butter, melted
• ½ cup (100 g) granulated sugar
• 1½–2 teaspoons ground cinnamon

Instructions

1. Prepare the oven and pan.

Preheat your oven to 350°F (175°C). Thoroughly grease a Bundt pan, making sure to coat all the crevices, especially if using a decorative pan like the Nordic Ware Blossom Bundt Pan.

2. Cream the butter and sugars.

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium speed for approximately 3 minutes, until light and fluffy.

3. Add the wet ingredients.

With the mixer running on low speed, slowly add the neutral oil and vanilla extract. Mix until combined. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

4. Combine the apple cider and applesauce.

In a separate bowl or large measuring cup, whisk together the apple cider and unsweetened applesauce until evenly combined. Set aside.

5. Mix the dry ingredients.

In another bowl, whisk together the Elevate Protein Flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until evenly incorporated.

6. Combine the batter.

With the stand mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the apple cider and applesauce mixture in two additions. Begin and end with the dry ingredients.

Mix just until combined, being careful not to overmix.

7. Fill the Bundt pan.

Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Gently tap the pan against the countertop a few times to release any large air bubbles.

8. Bake.

Bake for approximately 50–60 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.

Begin checking around 45–50 minutes, as baking times can vary depending on your oven and Bundt pan.

9. Cool the cake.

Allow the cake to cool in the pan for approximately 20 minutes before carefully inverting it onto a wire cooling rack. Let it cool completely before adding the cinnamon sugar coating.

10. Prepare the cinnamon sugar coating.

In a small bowl, combine the granulated sugar and ground cinnamon, mixing until evenly distributed. Melt the butter in a separate bowl.

11. Coat the cake.

Using a pastry brush, gently brush the outside of the Bundt cake with melted butter, working in sections to ensure even coverage.

Immediately sprinkle the cinnamon sugar mixture over the buttered areas, gently pressing where needed to help it adhere. Continue until the cake is evenly coated.

12. Slice and enjoy!

Slice, serve, and enjoy your homemade Cinnamon Sugar Apple Cider Protein Bundt Cake! It’s especially delicious alongside a warm cup of coffee or tea.