Apple cider cake is a warm, moist bundt cake made with concentrated apple cider and warm fall spices, finished with a simple cider glaze that soaks into every bite. It’s the kind of cake that fills the kitchen with the smell of fall while it bakes, and it’s simple enough for a weekend baking project without needing any fancy techniques.
Why Reducing the Cider Matters
Just like in apple cider donuts, the key to a cake that actually tastes like apple cider (rather than just apple-adjacent) is reducing the cider down before adding it to the batter. This concentrates the flavor significantly, since cider on its own is fairly mild once baked into a cake.
Ingredients
For the cake
- 2 cups apple cider
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
For the cider glaze
- ½ cup apple cider (reserved from the reduction, or fresh)
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
Equipment
- A 10-12 cup bundt pan
- A small saucepan
- Two mixing bowls
- A hand or stand mixer
- A wire rack
Instructions
Step 1: Reduce the cider
In a small saucepan, bring the apple cider to a boil over medium-high heat. Simmer for 20-25 minutes, until reduced to about ¾ cup. Set aside about ¼ cup of the reduced cider for the glaze, and let the rest cool to room temperature before using in the batter.
Step 2: Preheat the oven and prep the pan
Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly, making sure to get into all the grooves.
Step 3: Mix the dry ingredients
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Step 4: Cream the butter and sugar
In a large bowl, beat the softened butter and sugar together with a hand or stand mixer until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
Step 5: Combine
Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream and the cooled, reduced cider, beginning and ending with the dry ingredients. Mix in the vanilla extract. Mix just until combined after each addition, avoiding overmixing.
Step 6: Bake
Pour the batter into the prepared bundt pan, smoothing the top. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: Cool
Let the cake cool in the pan for 15-20 minutes, then invert it onto a wire rack to cool completely before glazing.
Step 8: Make the glaze
In a small bowl, whisk together the powdered sugar, reserved reduced cider, and vanilla extract until smooth and pourable, adjusting the consistency with more powdered sugar or cider as needed.
Step 9: Glaze and serve
Once the cake is completely cool, drizzle the glaze evenly over the top, letting it drip down the sides. Let the glaze set for about 15-20 minutes before slicing.
Tips for the Best Apple Cider Cake
- Don’t skip reducing the cider — this step is essential for a cake that actually tastes like apple cider.
- Grease and flour the bundt pan thoroughly, including all the grooves, to ensure a clean release.
- Let the cake cool completely before glazing so the glaze sets on top rather than soaking in and disappearing.
- Add chopped walnuts or pecans to the batter for extra texture, if desired.
Storage
Store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well — wrap tightly (unglazed) and freeze for up to 3 months, glazing after thawing.
Final Thoughts
Apple cider cake is a cozy, moist bundt cake that captures real apple cider flavor thanks to the reduction step, finished with a simple glaze that soaks into every slice. It’s a great centerpiece for a fall gathering, but simple enough to make any time you’re craving something warm and spiced.
