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Best Easy Spiced Apple Cider Bundt Cake with Vanilla Glaze

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This spiced apple cider bundt cake with vanilla glaze is the perfect fall dessert. It features deep, real apple flavor from reduced cider, an incredibly moist crumb, and a warm spice blend that tastes like an orchard in October.

Ingredients

Scale
  • 2 cups apple cider
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • 1 ½ cups powdered sugar
  • 2–3 tablespoons whole milk
  • 1 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until reduced to about ½ cup (15-20 minutes). Let cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter or baking spray, dust with flour, and tap out excess.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. In a stand mixer fitted with the paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (3-4 minutes). Scrape down sides.
  5. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
  6. With mixer on low speed, add dry ingredients and buttermilk alternately: one-third of dry ingredients, half of buttermilk, another third of dry ingredients, remaining buttermilk, and final third of dry ingredients. Mix just until combined after each addition.
  7. Pour cooled reduced apple cider into batter and fold gently with a rubber spatula until fully incorporated.
  8. Spoon batter into prepared bundt pan and spread evenly. Tap pan gently on counter to release air bubbles.
  9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 15 minutes.
  10. Invert cake onto cooling rack and let cool completely (at least 1 hour).
  11. Make the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons milk, vanilla extract, and a pinch of salt. Add more milk, 1 teaspoon at a time, until thick but pourable.
  12. Once cake is completely cool, place on serving plate and drizzle glaze over the top. Let set for 15 minutes before slicing.

Notes

Don’t rush the cider reduction; keep at a gentle simmer to avoid burning. Room temperature ingredients are crucial for best texture. Grease the bundt pan thoroughly to prevent sticking. Check for doneness at 50 minutes. Let cake cool exactly 15 minutes in pan before turning out. Flavors deepen after the first day.

Nutrition

Keywords: apple cider bundt cake, spiced apple cake, fall dessert, bundt cake with glaze, apple cider recipe

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