Apple Cider Donut Snack Cake is like a cozy slice of autumn in every bite! It’s soft and moist with warm apple cider flavors and a sweet cinnamon sugar topping that reminds me of those delicious fall fair treats. The texture is fluffy yet a little dense, just like a good donut, but in cake form—perfect for snacking anytime.
I love making this snack cake when the weather starts to turn cooler because it fills the kitchen with such a comforting smell. Sometimes I cut it into squares and share it with friends or keep a few pieces for myself paired with a hot cup of tea or coffee. It’s one of those treats that feels homemade and special but is simple to whip up.
If I had to give you a little tip, I’d say don’t skip the cinnamon sugar topping—it adds just the right touch of sweetness and spice that makes this cake really stand out. Whether for breakfast, an afternoon pick-me-up, or a casual dessert, this Apple Cider Donut Snack Cake always hits the spot for me and everyone I share it with!
Key Ingredients & Substitutions
Apple Cider: Reducing apple cider concentrates its flavor, giving the cake a nice apple note. If you don’t have cider, you can use apple juice but reduce it less or use a bit of apple extract.
Flour: All-purpose flour works well here, but if you want a lighter cake, try cake flour. For gluten-free, use a 1:1 flour blend divided as usual.
Brown Sugar: This adds moisture and a mild caramel flavor. Light brown sugar is traditional, but dark brown sugar adds more depth.
Buttermilk: It tenderizes the crumb and adds slight tanginess. No buttermilk? Stir 1/2 tablespoon lemon juice or vinegar into regular milk and let it sit for 5 mins.
Spices: Cinnamon is key for the donut feel, and nutmeg adds warmth. Freshly ground spices make the best impact, but pre-ground is fine.
Cinnamon Sugar Topping: Don’t skip this! If you want less sugar, half the amount still gives great flavor. Butter brushed on warm cake helps it stick and adds richness.
How Do I Get a Tender, Moist Cake That Feels Like a Donut?
The secret is in balancing wet and dry ingredients and not overmixing. Here’s how I do it:
- Reduce apple cider first to intensify flavor without adding too much liquid.
- Whisk dry ingredients separately so they blend easily.
- Mix sugars, eggs, butter, and vanilla well before adding liquids to keep the texture smooth.
- Combine everything gently—stir just until the flour disappears to avoid toughening the cake.
- Bake until a toothpick comes out clean to avoid drying it out.
- Brush warm cake with melted butter immediately so the cinnamon sugar sticks well and melts slightly into the surface.
These steps help you make a soft, fluffy cake with that classic spiced donut feel. Patience with cooling and topping really makes a difference!
Equipment You’ll Need
- 8×8-inch square baking pan – I prefer a medium-sized pan so the cake bakes evenly and stays moist.
- Saucepan – for reducing the apple cider to concentrate flavor.
- Mixing bowls – to combine wet and dry ingredients separately.
- Whisk or hand mixer – helps blend the ingredients smoothly without lumps.
- Measuring cups and spoons – for accurate ingredient amounts, crucial for baking success.
- Pastry brush – to brush melted butter on the hot cake for the cinnamon sugar topping.
- Parchment paper or cooking spray – to line or grease the baking pan, so the cake comes out easily.
Flavor Variations & Add-Ins
- Chocolate chips or chopped nuts stirred into the batter add texture and extra flavor.
- Replace cinnamon with pumpkin pie spice for a seasonal twist or add clove for more warmth.
- Mix in shredded apples or apple chunks to make it more like a baked apple dish.
- Use a drizzle of caramel or cream cheese frosting on top for extra sweetness.
Apple Cider Donut Snack Cake
Ingredients You’ll Need:
Main Cake:
- 1 cup apple cider
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Cinnamon Sugar Topping:
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter, melted (for brushing)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 30-35 minutes to bake, plus another 20 minutes to cool. In total, plan for roughly an hour from start to finish—perfect for a quick and cozy treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch square baking pan or line it with parchment paper for easy removal.
2. Reduce the Apple Cider:
Pour the apple cider into a small saucepan. Heat gently over medium heat until it reduces by half (about ¼ cup remains). This will deepen the apple flavor. Once done, remove from heat and let it cool.
3. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this aside.
4. Combine Wet Ingredients:
In a separate big bowl, beat the granulated sugar, brown sugar, eggs, melted butter, and vanilla extract until smooth and well blended.
5. Add Apple Cider and Buttermilk:
Stir the cooled reduced apple cider and buttermilk into your wet mixture until combined.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ones. Stir gently, just until everything is mixed. Avoid overmixing so your cake stays tender.
7. Bake the Cake:
Pour the batter into your prepared pan and level out the top. Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean.
8. Prepare the Cinnamon Sugar Topping:
While the cake is baking, mix the granulated sugar and cinnamon in a small bowl.
9. Add Topping:
When the cake comes out of the oven, immediately brush the warm surface with melted butter. Sprinkle the cinnamon sugar evenly on top and press gently to help it stick.
10. Cool and Serve:
Let the cake cool in the pan for about 20 minutes before cutting it into squares. Serve warm or at room temperature, and enjoy this soft, spiced treat that tastes just like apple cider donuts!
Can I Use Frozen Apple Cider?
Yes! Just thaw it completely in the fridge or at room temperature before reducing it. Make sure it’s fully liquid so you get the right concentrated flavor.
Can I Make This Cake Ahead of Time?
Absolutely! Bake the cake and store it in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Refresh by warming slightly before serving.
How Should I Store Leftovers?
Keep leftovers covered tightly in an airtight container. This will help maintain moisture and keep the cinnamon sugar topping from becoming soggy.
Can I Substitute Buttermilk?
Yes, you can make a buttermilk substitute by adding ½ tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using. This will give a similar tang and tender crumb.
