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Best Homemade Apple Cider Bundt Cake with Caramel Drizzle

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This Ultimate Apple Cider Bundt Cake with Caramel Drizzle is the taste of fall mornings, of gatherings with people you love, of those quiet moments when a slice of cake and a cup of coffee are all you really need. It’s the kind of dessert people ask for by name.

Ingredients

Scale
  • 2 cups apple cider
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • ½ cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ½ cup unsalted butter (for caramel)
  • 1 cup light brown sugar, packed (for caramel)
  • ½ cup heavy cream (for caramel)
  • 1 teaspoon vanilla extract (for caramel)
  • Pinch of salt (for caramel)

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a medium 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). Set aside to cool.
  2. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup Bundt pan thoroughly with butter or shortening, dust with flour, and tap out excess.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Set aside.
  4. In another large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy (3-4 minutes).
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. With mixer on low speed, add about a third of the flour mixture, then half of the buttermilk, mixing just until combined. Repeat with another third of flour, remaining buttermilk, and finish with last third of flour. Do not overmix.
  7. Gently fold in the cooled, reduced apple cider with a spatula until evenly distributed.
  8. Pour batter into prepared Bundt pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let cake cool in pan on a wire rack for 15 minutes, then invert onto rack to cool completely.
  10. Make caramel drizzle: In a small saucepan, melt butter over medium heat. Add brown sugar and cream, stirring constantly until sugar dissolves and mixture comes to a gentle boil. Boil for 1-2 minutes, then remove from heat and stir in vanilla and salt. Let cool for about 10 minutes until thickened.
  11. Once cake is completely cool, place on serving plate and drizzle caramel sauce over the top, letting it cascade down the sides.

Notes

Don’t rush the cider reduction – low and slow is key. Room temperature ingredients matter for proper emulsification. Grease the Bundt pan thoroughly to prevent sticking. Check for doneness at the 50-minute mark. Let caramel cool slightly before drizzling. This cake actually tastes better on day two as the flavors deepen.

Nutrition

Keywords: apple cider bundt cake, caramel drizzle, fall dessert, apple cake, bundt cake, autumn baking, apple cider recipe

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