Name: Apple Cider Bundt Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups plus 2 tablespoons (266 g) all-purpose flour, spooned and leveled; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 3/4 cups (170 g) unsalted butter, room temperature; 3/4 cup (150 g) dark brown sugar, packed; 1/2 cup (100 g) granulated sugar; 3 eggs, room temperature; 1 teaspoon vanilla extract; 1/3 cup full fat sour cream, room temperature; 3/4 cup apple cider (not apple juice); 3 tablespoons unsalted butter, melted; 1/4 cup granulated sugar; 1 1/2 teaspoons ground cinnamon; pinch of nutmeg; 1 1/2 cups confectioners sugar, sifted; 4–6 tablespoons apple cider (or milk)

If you’re anything like me and love baking recipes that fill your kitchen with cozy scents and deliver deliciously moist results, then you’re going to adore this Apple Cider Bundt Cake Recipe. This cake has quickly become one of my fall favorites because it’s packed with warm spices, tender crumb, and a beautiful cinnamon sugar crust that’s simply irresistible. Keep reading, and I’ll walk you through everything to help you bake this fan-freaking-tastic cake with confidence!

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Why You’ll Love This Recipe

Warm Spiced Flavor: The blend of cinnamon, nutmeg, cloves, and ginger makes every bite a cozy hug in cake form.
Moist and Tender Texture: Thanks to apple cider and sour cream, it stays perfectly moist without being dense or heavy.
Simple but Stunning: The cinnamon sugar topping and cider glaze take this bundt cake from everyday to special effortlessly.
Family Favorite: I’ve served this at gatherings and the compliments keep rolling in.

The image shows a round, golden-brown bundt cake with six thick ridged sections, covered with white icing that drips unevenly down the sides and edges. The cake is lightly dusted with powdered sugar, adding texture to the crust. It sits on white parchment paper over a white marbled surface. Next to the cake on the right is a white bowl filled with powdered sugar, and a knife with a white handle lies beside the bowl. Above the cake on the left is a small white pitcher, standing on the same white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Bundt Cake, apple cider bundt cake recipe, fall dessert, moist apple cake, cinnamon spice cake

Ingredients You’ll Need

The magic of this Apple Cider Bundt Cake Recipe comes from simple pantry staples meshed with fresh apple cider and a handful of warming spices. Using full-fat sour cream adds a richness that you’ll notice in every bite.

Flat lay of fresh whole cinnamon sticks, a small pile of ground cinnamon and nutmeg powders, dark brown sugar crystals, smooth unsalted butter slabs, a few bright red apples, a glass of golden apple cider, and a scattering of whole cloves, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Bundt Cake, apple cider bundt cake recipe, fall dessert, moist apple cake, cinnamon spice cake

All-purpose flour: Spoon and level the flour for accuracy to ensure the right crumb texture.
Baking powder & baking soda: These leavening agents help the cake rise perfectly.
Ground cinnamon, ginger, nutmeg, and cloves: This aromatic spice blend creates that quintessential autumn flavor.
Unsalted butter: Room temperature butter beats up fluffy with sugar to give lightness to the batter.
Dark brown sugar & granulated sugar: Brown sugar brings a subtle molasses note that complements the spices beautifully.
Eggs: Make sure they’re room temperature for better emulsion and lift in the cake.
Vanilla extract: Enhances the spices and overall flavor.
Full-fat sour cream: Adds a moist, tender crumb and slight tang that balances the sweetness.
Apple cider: Not apple juice—cider adds acidity and an authentic apple flavor that makes this bundt cake stand out.
Cinnamon sugar topping: The perfect sweet and spiced crust that’s pressed onto the cake after baking.
Confectioners’ sugar glaze: Drizzled over the cake, it adds a shiny, sweet finish and extra apple cider flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing with this Apple Cider Bundt Cake Recipe to suit different tastes or occasions, and you’ll find it easy to customize too. Feel free to add your twist or dietary preferences!

Gluten-free version: I’ve had great success swapping in a quality all-purpose gluten free flour blend; just watch the baking time closely so it doesn’t dry out.
Spiced nuts: Toss in toasted pecans or walnuts for a crunchy contrast that my family can’t get enough of.
Apple chunks: Dice tart apples and fold some into the batter for added texture and a burst of fruit inside.
Dairy-free adjustment: Swap butter for margarine or coconut oil and sour cream for a non-dairy yogurt alternative to keep this allergy-friendly.

How to Make Apple Cider Bundt Cake Recipe

Step 1: Prep the Dry Ingredients

Start by whisking together your all-purpose flour, baking powder, baking soda, salt, and those cozy warm spices—cinnamon, ginger, nutmeg, and cloves—in a medium bowl. This step ensures the leavening and spices are evenly distributed, so each slice is perfectly balanced. Set this aside while you get your wet ingredients ready.

Step 2: Cream the Butter and Sugars

Using a stand mixer or handheld mixer, beat the room temperature unsalted butter with both the dark brown sugar and granulated sugar until the mixture is light and fluffy — about 3 to 4 minutes on medium speed. This is a crucial step because properly creamed butter and sugar help your cake rise beautifully and develop a tender crumb. Don’t skip scraping down the bowl sides here; it ensures everything blends evenly.

Step 3: Add Eggs, Vanilla, and Sour Cream

Drop in the eggs one at a time, mixing gently on low speed between each addition, and remember to scrape down the bowl again. This gentle mixing prevents the batter from splitting. Then, stir in the vanilla extract and full-fat sour cream — the sour cream adds that subtle tang and moistness that’s essential to this bundt cake’s tender texture.

Step 4: Combine Flour Mixture and Apple Cider

Now comes the fun part! Add your flour mixture in three parts, alternating with apple cider in two parts—start and finish with the flour mixture. Mix each addition just until incorporated. This alternating method keeps the batter light and moist, and the cider adds a lovely apple undertone. Be careful not to overmix here; you want the cake tender, not tough.

Step 5: Bake the Cake

Spray a 12-cup bundt pan generously with non-stick baking spray. Transfer your batter into the pan and smooth the top with a spatula. I like placing my bundt pan on a large baking sheet to catch any drips and make transferring easier. Bake in your preheated oven at 350°F (175°C) for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.

When I first tried this recipe, I learned that going slightly under the full 50 minutes keeps the crumb so moist it almost melts in your mouth. So keep an eye on it around the 45-minute mark.

Step 6: Cool and Add the Cinnamon Sugar Topping

Remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes. After that, carefully invert it onto your serving plate or platter and let it cool completely. While it’s cooling, melt your butter for the topping and mix together the granulated sugar, cinnamon, and a pinch of nutmeg in a small bowl.

Once the cake is cool, use a pastry brush to coat it all over with the melted butter. Then immediately sprinkle the cinnamon sugar mixture generously over the top and gently press it into the cake’s surface with your hands. This topping adds a sweet, spiced crunch that everyone raves about.

Step 7: Drizzle the Apple Cider Glaze

For the glaze, whisk together the sifted confectioners’ sugar and 4 to 6 tablespoons of apple cider until smooth but pourable. Add more cider if it’s too thick or more sugar if it’s too thin. Drizzle the glaze evenly over the cinnamon sugar topping — this final touch seals in all those fall flavors and adds a gorgeous shine.

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Pro Tips for Making Apple Cider Bundt Cake Recipe

Use Real Apple Cider: It’s the secret to that authentic apple flavor — don’t substitute with apple juice, as it lacks the depth and acidity.
Room Temperature Ingredients: Be sure eggs, butter, and sour cream are all at room temp for smooth batter and better rise.
Don’t Overmix: Mixing the flour and cider alternately and only until combined keeps the cake tender and prevents toughness.
Avoid Overbaking: Start checking at 45 minutes to keep the crumb moist – overbaking dries this cake out quickly.

How to Serve Apple Cider Bundt Cake Recipe

A round bundt cake with a golden brown crust is placed on crumpled white parchment paper over a white marbled surface. The cake is sliced into five pieces, showing a soft, light beige inside with a moist texture. Thick white icing is drizzled in broad lines across the top and sides, with some icing pooled around the cake on the parchment. A small white bowl filled with cinnamon sugar sits nearby, along with a beige-handled knife resting on the surface. The overall scene is softly lit, focusing on the texture and glaze of the cake. photo taken with an iphone --ar 2:3 --v 7 - Apple Cider Bundt Cake, apple cider bundt cake recipe, fall dessert, moist apple cake, cinnamon spice cake

Garnishes

I usually keep it simple here — the cinnamon sugar topping and glaze provide plenty of flavor and visual appeal. But sometimes I like to add a sprinkle of chopped toasted pecans or a few thin apple slices on top for a rustic look that also adds texture. It’s a beautiful autumn centerpiece either way!

Side Dishes

This bundt cake pairs amazingly well with a hot cup of chai tea or a spiced latte, especially on crisp fall mornings. If serving for dessert, try it alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream — those combos always make my family go crazy.

Creative Ways to Present

For special occasions, I love placing the cake on a wooden cutting board and arranging fresh apples and cinnamon sticks around it for a festive autumn vibe. You can also drizzle additional glaze in elegant swirls or dust powdered sugar just before serving for a snowy look that wows guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Apple Cider Bundt Cake wrapped tightly in plastic wrap at room temperature for up to 3 days. It keeps moist and delicious during that time. If your kitchen is warm, placing it in an airtight container helps preserve freshness without drying out the cake or the cinnamon sugar crust.

Freezing

I recommend freezing this cake before glazing it — once completely cooled, wrap it tightly in plastic wrap and then foil. It freezes well for up to 3 months. When ready to enjoy, thaw it in the fridge overnight, then add the cinnamon sugar topping and glaze just before serving for the freshest taste.

Reheating

If you want to warm a slice, I gently reheat in the microwave for 15-20 seconds or pop it in a 300°F oven for about 5 minutes. This brings back the moist texture and intensifies those spicy apple notes without drying out the cake.

FAQs

Can I use apple juice instead of apple cider in this Apple Cider Bundt Cake Recipe?

While apple juice can work in a pinch, I highly recommend using real apple cider to capture the authentic, slightly tart apple flavor and acidity that really make the cake special. Apple juice is sweeter and lacks the depth that cider adds.
How do I prevent my bundt cake from sticking to the pan?

Generously spray your bundt pan with a non-stick baking spray that contains flour, or grease it with butter and dust with flour. Also, make sure your batter is evenly distributed and the pan isn’t overheated before baking. Letting the cake cool slightly before inverting helps it release cleanly.
Can I make this recipe dairy-free?

Yes! Try substituting dairy butter with a plant-based margarine or coconut oil, and swap the sour cream for a dairy-free yogurt alternative. The cake’s texture might be a bit different but still deliciously moist and flavorful.
How long will this Apple Cider Bundt Cake last?

Stored tightly at room temperature, this cake stays fresh for about 3 days. Beyond that, it’s best to freeze leftovers to maintain moisture and flavor.

Final Thoughts

I absolutely love how this Apple Cider Bundt Cake Recipe fills my home with that classic fall aroma and delivers a tender, flavorful slice every single time. It’s become my go-to when I want something that’s impressive but not complicated — perfect for gatherings, cozy weekends, or anytime you just want to treat yourself. I can’t wait for you to try this recipe and see how easy it is to make a stunning, spiced cake that everyone will rave about. Happy baking, friend!