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A perfectly sliced Apple Cider Cake, topped with whipped cream and an apple garnish, sits on a white plate beside fresh apples.

Spiced Apple Cider Bundt Cake with Cider Glaze

A wonderfully moist and fragrant bundt cake deeply infused with reduced apple cider and warm autumn spices, crowned with a sweet and tangy apple cider glaze. This cake is the perfect center piece for fall celebrations or a cozy treat.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Apple Cider Reduction
  • 2 cups Apple cider not hard cider
For the Apple Cider Cake
  • 2 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground ginger
  • 1/8 tsp Ground cloves optional
  • 1 cup Unsalted butter 2 sticks, softened to room temperature
  • 1 1/2 cups Granulated sugar
  • 1/2 cup Light brown sugar packed
  • 3 Large eggs room temperature
  • 1 1/2 tsp Vanilla extract
  • 1/2 cup Buttermilk room temperature
  • 1/4 cup Apple cider reduction from the prepared reduction
For the Apple Cider Glaze
  • 1 1/2 cups Powdered sugar or more, to taste
  • 1/4 cup Apple cider reduction remaining from the prepared reduction
  • 1-2 tbsp Milk optional, for thinning if needed

Equipment

  • 10-12 cup Bundt pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Electric Mixer
  • Small saucepan
  • Whisk
  • Wire cooling rack

Method
 

Prepare the Apple Cider Reduction
  1. Pour 2 cups of apple cider into a small saucepan. Bring to a simmer over medium heat and continue to simmer, stirring occasionally, until the cider has reduced to about 1/2 cup. This will take approximately 15-20 minutes. Remove from heat and let cool completely. Divide the reduction into two 1/4-cup portions for later use.
Prepare the Cake Batter
  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan thoroughly, ensuring all crevices are coated. Tap out any excess flour.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and optional cloves. Set aside.
  3. In a large mixing bowl, using an electric mixer, beat the softened butter, granulated sugar, and light brown sugar together on medium-high speed until light, fluffy, and pale in color, about 3-5 minutes. Scrape down the sides of the bowl as needed.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and 1/4 cup of the cooled apple cider reduction. Begin and end with the dry ingredients (e.g., add 1/3 dry, then 1/2 wet, then 1/3 dry, then 1/2 wet, then 1/3 dry). Mix until just combined; be careful not to overmix, as this can lead to a tough cake.
  6. Pour the cake batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
Bake and Cool
  1. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The exact baking time may vary depending on your oven.
  2. Once baked, remove the cake from the oven and let it cool in the Bundt pan on a wire cooling rack for 10-15 minutes. This allows the cake to firm up. After 10-15 minutes, carefully invert the cake onto the wire rack to cool completely before glazing. This typically takes at least 1-2 hours.
Make and Apply the Glaze
  1. In a small bowl, whisk together the powdered sugar and the remaining 1/4 cup of apple cider reduction until smooth and lump-free. If the glaze is too thick, add milk 1 teaspoon at a time until it reaches a thick, drizzly consistency.
  2. Once the cake is completely cool, drizzle or pour the apple cider glaze evenly over the top, allowing it to drip down the sides of the cake. Let the glaze set for about 15-20 minutes before slicing and serving.

Notes

Ensure all cold ingredients like butter, eggs, and buttermilk are at room temperature for a smooth, well-emulsified batter. If you don't have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk and letting it sit for 5 minutes before using. Store the apple cider cake at room temperature, covered, for up to 3 days, or in the refrigerator for up to 5 days. For best flavor, bring to room temperature before serving if refrigerated.