Apple Cider Donut Cake

Recipe developed by Megan Berger of The Berger Feed for Sur La Table

Three layers of soft apple-spice cake with brown-sugar cream cheese frosting. Sweet, reduced apple cider infuses the batter and soaks each layer before it’s rolled in cinnamon sugar. A true fall showstopper, it captures the flavor of an apple cider donut—only lighter and moister.

Yield: 12–16 servings

Apple Cider Reduction

• 4 cups apple cider 
• ½ cup (100 g) brown sugar
• 2 cinnamon sticks

Apple Spice Cake

• 3 cups all-purpose flour (400 g)
• 1 tbsp baking powder
• 1¼ tsp baking soda
• 1 tsp kosher salt
• 1 tbsp ground cinnamon
• ½ tsp ground nutmeg
• ⅛ tsp ground cloves
• 1⅓ cups, packed light brown sugar — sift or break up any clumps (268 g)
• ¾ cup granulated sugar (150 g)
• 1¼ cups (300 ml) neutral oil (canola or grapeseed) 
• 4 large eggs, room temp
• 1 cup unsweetened applesauce, room temp (240 g)
• 2 tsp vanilla extract
• ½ cup (120 ml) reduced apple cider (from cider reduction above)

Cinnamon Sugar Coating

• 1 cup granulated sugar (200 g) 
• 1 tbsp ground cinnamon

Brown Sugar Cream Cheese Icing

• 16 oz cream cheese blocks, softened (450 g) 
• ½ cup (1 stick) unsalted butter, softened 
• ⅔ cup dark brown sugar, packed (140 g) 
• 2 ¼ cups powdered sugar, sifted (270 g) 
• 1½ tsp vanilla extract
• Pinch of kosher salt

Instructions

Make the Reduced Apple Cider 

1. Combine cider, brown sugar, and cinnamon sticks in a medium saucepan.
2. Bring to a gentle boil, then simmer until reduced to about 1¼ cups (300 ml) (25–30 min).
3. Remove cinnamon sticks and cool completely.

Bake the Apple Cakes

1. Preheat the oven to 350 °F (175 °C). Line three 8-inch pans with parchment and grease well.
2. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk brown sugar, granulated sugar, and oil until smooth.
4. Whisk in eggs one at a time, then applesauce, vanilla, and ½ cup (120 ml) cooled cider reduction.
5. Fold in dry ingredients in two additions until just combined—do not overmix.
6. Divide evenly among pans and smooth tops.
7. Bake for 30–40 minutes, until a toothpick inserted in the center comes out clean.
8. Cool 10–15 minutes in pans, then turn out onto wire racks.

Coat with Cinnamon Sugar

1. Stir together 1 cup sugar and 1 tbsp cinnamon in a shallow dish wide enough for an 8-inch cake layer.
2. When the cakes are cooled enough to handle, brush on all sides with the remaining cider reduction. Dip or gently press each layer into the cinnamon-sugar until evenly coated (or sprinkle and press if layers feel delicate).
3. Cool completely before frosting.

Make the Icing & Assemble

1. In a stand mixer with the paddle attachment, beat butter and brown sugar on medium speed until light and smooth, 2–3 minutes.
2. Add softened cream cheese and beat 1–2 minutes until fluffy.
3. Add powdered sugar, vanilla, and salt. Mix on low until incorporated, then beat on high until airy, 4–5 minutes.
4. Chill for 30–45 minutes for better stability before assembling.  
5. Stack layers with cream cheese icing between each. Leave sides naked and just ice the top, or apply a thin crumb coat if desired, chill briefly, then finish with a thicker layer.

Recipe Notes & Tips 

• Store the finished cake covered in the refrigerator for up to 3 days. Bring to room temperature for the best texture before serving.
• The icing is softer than classic cream cheese frosting because of the dark brown sugar. I like to chill it slightly before assembling the cake for better stability.
• For accuracy and consistency, I recommend using a Digital Food Scale (the one I linked is affordable and reliable). If you don’t have one, cup measurements are included as well.
• If baking in 9-inch pans, the layers will be slightly thinner and may bake a few minutes faster. If you want thick 9-inch layers, increase the recipe (for example, 1½×).
• You can also listen to your cake to tell when it’s done. If you place your ear near the cake (carefully—don’t burn yourself), you should hear a soft, slow bubbling sound. Fast bubbling? It’s not done yet. Completely silent? It’s likely slightly over-baked. It takes a bit of practice, but listening for those sounds at different stages of baking can help you get a better feel for it.