Apple cider donut cake coated in cinnamon sugar and frosted with the easiest dulce de leche buttercream.
Celebrate with a fall-inspired apple cider donut cake: moist, dense cake layers that echo the flavor of classic apple cider donuts, rolled in cinnamon sugar and finished with a silky dulce de leche buttercream. I used fresh cider from the mill for the best, brightest apple flavor. The result is a cozy, spiced layer cake that’s perfect for birthdays or any autumn gathering.
What is Apple Cider Donut Cake
These cake layers taste like apple cider donuts—cinnamon-scented, lightly spiced, and coated in cinnamon sugar. The crumb is moist and slightly dense, with sour cream and a touch of oil to keep the cake tender. I top and fill the cake with a dulce de leche Russian-style buttercream that adds caramel richness and balances the spices.
The recipe showcases one of the frostings from my upcoming book and is designed to be approachable while delivering bakery-style results. Fresh apple cider is recommended for depth of flavor, but store-bought cider will work in a pinch.
How to make this donut cake?
The method follows a classic layer cake approach. Cream the butter with sugars to incorporate air, add eggs, then alternate dry ingredients with liquid. Instead of milk, this recipe uses apple cider for flavor. I prefer using a stand mixer to get a consistently aerated batter—beat until just combined to avoid overmixing.
What you’ll need
- Flour: all-purpose flour for structure and a tender crumb.
- Sugar: a mix of granulated and light brown sugar for flavor and stability.
- Butter and oil: a combination provides stability and lasting moisture.
- Sour cream: adds moisture and a slight tang to complement the cider.
- Apple cider: fresh cider gives the best apple flavor; store-bought is acceptable.
How to make Dulce de Leche Russian Buttercream
Russian buttercream is simple: whip the butter until pale and airy, then fold in dulce de leche and flavorings. The technique relies on aerating the butter well so the frosting becomes light and spreadable. This frosting brings a rich caramel note that pairs beautifully with the apple and warm spices in the cake.
What you’ll need:
- Unsalted butter at room temperature
- One 14 oz can of dulce de leche (store-bought is convenient)
- Vanilla (vanilla bean paste or extract)
- Cinnamon and a pinch of salt to enhance flavors
How to store apple cider donut cake
Serve the cake at room temperature or slightly chilled. Store it fully covered in the refrigerator for up to a week. For longer storage, freeze tightly wrapped slices or the whole cake (well wrapped in plastic and placed in an airtight container) for best quality.
Why I love my Cuisinart Precision Master 5.5-quart Stand Mixer
A reliable stand mixer makes baking easier and more consistent. A mixer with a tilting head and multiple speeds simplifies mixing, scraping, and incorporating ingredients. While any good stand mixer will do, the right tool helps you achieve the ideal texture for both cake batter and buttercream.
This apple cider donut cake is a showstopper with little fuss—frosting the top and coating the sides in cinnamon sugar gives a dramatic, bakery-style finish without complicated decorating. It’s a cozy, flavorful centerpiece for autumn celebrations. Happy baking!
Love, B
Layer Cakes
Apple Cider Donut Cake Recipe
3 hours
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Ingredients
Apple Cider Cake
- 2 1/4 (270g) cups all-purpose flour, spooned and leveled
- 1 Tbsp (10g) baking powder
- 1 Tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup (56g) unsalted butter, room temperature
- 1/2 cup (118mL) vegetable oil
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, lightly packed
- 3 large eggs, room temperature
- 3/4 cup (170g) sour cream
- 1 Tbsp vanilla extract
- 3/4 cup (180mL) apple cider
Dulce De Leche Frosting
- 1 1/2 (340g) cups unsalted butter, room temperature
- 1 can (14oz) dulce de leche
- 2 tsp vanilla bean paste
- 1 tsp cinnamon
- 1/8 tsp salt
Coating
- 1 cup (200g) granulated sugar
- 1 tsp cinnamon
- 2-3 Tbsp unsalted butter, melted
Method
Apple Cider Cake
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Preheat the oven to 350°F (177°C) conventional. Grease three 6-inch cake pans. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.
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Beat the butter, oil, granulated sugar, and light brown sugar at medium-high speed for 2 minutes until combined and slightly aerated.
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Add eggs one at a time, beating until each is incorporated. Mix in sour cream and vanilla until just combined.
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On low speed, add half the flour mixture, then pour in the apple cider. Add the remaining dry ingredients and mix until just combined.
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Divide batter evenly among the prepared pans and bake 30–35 minutes, until the cakes pull away from the pan edges and spring back in the center. Cool completely on a rack.
Frosting
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Beat room-temperature butter for about 10 minutes until pale and fluffy, scraping the bowl occasionally.
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Add dulce de leche, vanilla bean paste, cinnamon, and salt. Beat at high speed until fully combined and smooth.
Assemble
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Mix granulated sugar with cinnamon in a shallow bowl. Melt butter and brush it onto the cake sides, then roll the frosted sides in the cinnamon sugar to coat.
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Pipe an even layer of frosting swirls on the first cake layer, add the next layer and repeat. Top with apple slices and cinnamon sticks if desired.
Notes
Nutrition
For similar recipes, check out:
- VANILLA 6 INCH CAKE RECIPE
- RHUBARB VANILLA CAKE
- S’MORES LAYER CAKE WITH HOMEMADE FLUFF
- MAPLE SPICE CAKE WITH MAPLE FROSTING
- GINGERBREAD CAKE WITH BROWN BUTTER CREAM CHEESE
“This corresponding Instagram post was sponsored by Cuisinart, all thoughts and opinions are my own. Thank you for supporting the brands that support Baran Bakery!”