When the air turns crisp and the leaves begin to change, our baking priorities shift to warm spices and seasonal fruit. This Apple Cider Donut Cake is one of the absolute fall best cake recipes you will ever make. It captures the very essence of an autumn orchard, blending tangy apple cider, aromatic cinnamon, and nutmeg into an incredibly moist and tender cake. This is one of those easy autumn cakes that looks impressive but comes together with surprising ease. It’s the perfect centerpiece for any fall gathering, Thanksgiving table, or a cozy weekend treat.
Why You’ll Love This Apple Cider Donut Cake
Perfect for the Fall Season
This cake is autumn in every single bite. The flavor profile is built around a reduction of apple cider, which concentrates the tangy, fruity flavor into a powerful syrup. This syrup infacts the entire cake, which is then baked and finished with a classic cinnamon-sugar topping, just like a fresh apple cider donut. It’s one of those fall best cake recipes that fills your entire home with the warm, nostalgic aroma of spices and baked apples, making it the ultimate comfort bake for the season.
Easy & Impressive Highlights
While it tastes and looks like a complex bakery creation, this is one of the most easy autumn cakes to assemble. The batter comes together in one bowl, and the magic is all in the ingredients. It’s typically baked in a bundt pan, which does all the decorative work for you, instantly creating a beautiful, sculpted centerpiece. A simple coating of melted butter and a generous dusting of cinnamon-sugar are all it takes to create a stunning, rustic finish. It’s the perfect recipe for a baker who wants maximum “wow” factor with minimal fuss.
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Fall Best Cake Recipes: Easy Autumn Cakes
- Total Time: 50 minutes
- Yield: 15 servings 1x
Description
The best fall cake recipe! This easy autumn cake is incredibly moist, loaded with pumpkin spice, and topped with a decadent cream cheese frosting.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 (15-ounce) can pumpkin puree
1 cup vegetable oil
4 large eggs
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and all the spices.
3. In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, and eggs until smooth.
4. Pour the wet pumpkin mixture into the dry ingredients. Mix with a spatula or on low speed with an electric mixer until just combined. Do not overmix.
5. Pour the batter into the prepared 9×13 inch pan and spread evenly.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan on a wire rack before frosting with cream cheese frosting.
Notes
Make sure you use 100% pumpkin puree, not pumpkin pie filling.
You can substitute the individual spices with 4 teaspoons of pumpkin pie spice.
This cake is even moister the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 33g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Ingredient Highlights & Substitutions
Essential Ingredients
The star ingredient for this fall best cake recipe is, of course, apple cider. You will need about two cups of fresh, cloudy apple cider, which you will boil down to a potent 1/2 cup reduction. For the cake itself, you’ll need standard pantry items: all-purpose flour, granulated sugar, brown sugar, eggs, vegetable oil (for moisture), and buttermilk (for tenderness). The spice blend is key: cinnamon, nutmeg, and a hint of cardamom or allspice are essential for that classic donut flavor.
Smart Substitutions
This recipe is flexible. If you don’t have buttermilk, you can use the “clabbered milk” trick (1 cup of milk + 1 tablespoon of lemon juice) or substitute with plain yogurt or sour cream. For the oil, any neutral-flavored oil like canola or grapeseed works, or you can use melted unsalted butter for a richer, more cake-like crumb. If you’re short on time, you can use store-bought apple butter in place of the cider reduction, though the flavor will be slightly different.
Step-by-Step Instructions
Prep Phase
Your first and most important step is to make the apple cider reduction. Pour 2 cups of apple cider into a small saucepan and bring it to a boil. Let it simmer and reduce over medium-low heat until you have about 1/2 cup of thick, syrupy liquid. This can take 20-30 minutes but is essential for the flavor. While it reduces, preheat your oven to 350°F (175°C) and generously grease and flour a 10- or 12-cup bundt pan, making sure to get into every single crevice to prevent sticking.
Cooking Phase
In a large bowl, whisk together the flour, sugars, baking soda, and all the spices. In a separate bowl, whisk the eggs, buttermilk, oil, and the cooled-down apple cider reduction. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Pour the thick batter into your prepared bundt pan and spread it evenly. Bake for 40-50 minutes, or until a long wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for exactly 10 minutes before inverting it onto a wire rack.
Pro Tips for Perfect Easy Autumn Cakes
Technique Secrets
The secret to this cake is threefold. First, the cider reduction. Don’t skip it, and let it cool before adding it to your batter. Second, do not overmix the batter. A few small lumps are perfectly fine. Overmixing will result in a tough cake. Third, the “10-minute” bundt pan rule is critical. Let the cake cool in the pan for 10 minutes—no more, no less. This allows the cake to firm up enough to release, but it’s still warm enough that it won’t stick as the sugars cool and harden.
Common Mistakes to Avoid
The biggest mistake with easy autumn cakes like this is improper bundt pan preparation. Bundt cakes are notorious for sticking. Use room-temperature shortening or butter, and get it into every nook andD cranny with your fingers or a pastry brush. Then, dust it with flour (or a flour-sugar mix). Another mistake is inverting the cake too early (it will fall apart) or too late (it will stick). Set a timer for 10 minutes. While the cake is still warm, brush it with melted butter and dredge it in your cinnamon-sugar topping.
Serving Ideas & Pairings
Presentation & Plating
This fall best cake recipe needs very little to look stunning. The bundt pan’s shape provides all the elegance. The generous, crunchy coating of cinnamon-sugar is the only decoration required. Serve it on a simple cake stand or a rustic wooden platter. When you slice it, the contrast between the dark, moist interior and the shimmery, sugary crust is beautiful. A light dusting of powdered sugar over the top can also look lovely, resembling a light frost.
Pairing Suggestions
This cake is a dream when served warm with a cup of hot, mulled cider or a strong, dark-roast coffee. For dessert, a scoop of vanilla bean ice cream is a classic choice. To elevate it further, serve it with a dollop of unsweetened whipped cream or a drizzle of warm caramel sauce. The tangy, spicy, and sweet flavors are a perfect match. For more cake inspiration, be sure to check out these other Best Cake Recipes.
Nutrition at a Glance (Approximate)
This table provides an estimate for one serving, assuming the cake yields 16 slices.
| Nutrient | Amount (per slice) | % Daily Value |
| Calories | 380 kcal | 19% |
| Protein | 4 g | 8% |
| Carbs | 55 g | 20% |
| Fat | 17 g | 22% |
Frequently Asked Questions
Can I make this cake in regular cake pans?
Yes, you can divide the batter between two 9-inch round cake pans. The baking time will be shorter, around 30-35 minutes. You could frost it with a cream cheese frosting or just add the cinnamon-sugar topping to the top layer.
My apple cider reduction took a long time. Is that normal?
Yes, it can take anywhere from 20 to 40 minutes, depending on the width of your pan and the intensity of your simmer. Be patient; this concentrated flavor is the most important part of this fall best cake recipe.
How do I make sure my bundt cake doesn’t stick?
The best method is to use a baking spray that contains flour (like Baker’s Joy) or to do the shortening-and-flour method manually and diligently. Ensure you get into every single detail of the pan. Do not use just non-stick spray, as it can make the cake gummy.
Conclusion
This Apple Cider Donut Cake is one of those easy autumn cakes that will instantly become a seasonal tradition. It perfectly encapsulates the flavors and feelings of fall in a way few other desserts can. It’s a comforting, impressive, and deeply satisfying bake that brings the warmth of the apple orchard right into your kitchen. Whether you’re an experienced baker or a novice, this is one of the fall best cake recipes that guarantees a delicious and beautiful result, making you the star of any fall celebration.