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If fall had a signature bake, it would be this Spiced Apple Cider Bourbon Bundt Cake. It’s an easy one-bowl-style bundt that blends warming spices, fresh apple cider, brown sugar, and a splash of bourbon into a moist, aromatic cake. Every bite is tender, slightly boozy, and perfectly balanced between sweet and spiced. This recipe is simple, requires minimal equipment, is naturally dairy-free when made as written, and makes a wonderful breakfast treat or a crowd-pleasing dessert throughout the season.
About The Recipe
Fall is a busy, cozy season, and recipes that are quick, reliable, and flavorful are invaluable. That idea inspired this Spiced Apple Cider Bourbon Bundt Cake: a no-fuss recipe you can mix mostly in two bowls and bake in under an hour.
Perfecting the recipe did take a few tries. Early tests revealed issues with flavor balance and texture, so adjustments were made to the fat ratio and baking time. The final version keeps the cake dense yet tender and moist, with a clear apple-cider and spice character and just enough bourbon to brighten the flavors without overpowering them.
This cake works beautifully for breakfast, brunch, or dessert. It slices well, keeps its moisture, and freezes nicely if you want to save portions for later.
Reasons You Will Love This Apple Cider Bourbon Cake
- Quick and straightforward to make.
- Only two bowls required for mixing.
- Sweetened entirely with brown sugar for deep caramel notes.
- Subtle bourbon flavor that complements the spices.
- Balanced sweet-and-spice profile that evokes fall.
- Great for gatherings—everyone asks for seconds.
- Versatile: serve for breakfast, brunch, or dessert.
Equipment Needed
- Mixing bowls
- Whisk
- 10-cup bundt pan
- Cake tester or toothpick
Ingredients
(Full ingredient amounts and instructions are shown in the recipe card below.)
- Fresh apple cider
- Large eggs
- Vegetable oil
- Bourbon
- All-purpose flour
- Brown sugar
- Apple pie spice
- Baking powder
- Baking soda
- Salt
How To Make Apple Cider Bourbon Bundt Cake
Step 1: Combine
In a medium bowl, whisk together the apple cider, eggs, vegetable oil, and bourbon until well combined. In a large bowl, whisk together the flour, brown sugar, apple pie spice, baking powder, baking soda, and salt. Pour the wet ingredients into the dry and whisk until smooth and free of lumps.
Step 2: Bake
Pour the batter into a well-greased 10-cup bundt pan and bake at 350°F for about 40 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for a short time, then turn it out onto a cooling rack or cake plate to finish cooling.
Once fully cooled, slice and serve. The cake will rise during baking and settle slightly as it cools—that’s expected and helps create its tender texture.
How To Store
Store the cake covered at room temperature for 1–2 days, or refrigerate covered for 5–7 days. For longer storage, freeze the whole cake or individual slices wrapped tightly; it will keep well for 1–2 months.
Substitutions
- Swap apple pie spice for ground cinnamon if preferred.
- To make a vegan version, use a plant-based egg replacer such as an appropriate commercial product and confirm the bourbon brand is vegan.
Looking for similar recipes? Try the Apple Bundt Cake with Caramel Drizzle, Apple Pie Fritters, Apple Walnut and Raisin Breakfast Cake, or Apple Cider Donut Holes.
Expert Tips
- Check the freshness of your baking powder and baking soda; old leavening agents can lead to flat cakes.
- Grease the bundt pan thoroughly to ensure the cake releases cleanly.
- A 10-cup “party” bundt yields more slices; if using a smaller pan, you may get fewer servings.
- When in doubt, use a cake tester or toothpick in the center to confirm doneness.
- Expect the cake to rise above the pan edge and fall slightly while cooling—this is normal and gives the cake its tender crumb.
If you make this Spiced Apple Cider Bourbon Bundt Cake, leave a comment and share how it turned out. We love hearing from readers and seeing your photos—tag with #BakersTable if you post on social media!
Spiced Apple Cider Bourbon Bundt Cake
Ingredients
- 2 cups fresh apple cider
- 3 large eggs, room temperature
- ⅔ cup vegetable oil
- ¼ cup bourbon
- 2 cups all-purpose flour*
- 1¼ cups brown sugar, firmly packed
- 1½ teaspoons apple pie spice
- 1½ teaspoons baking powder
- ⅔ teaspoon baking soda
- ¾ teaspoon salt
Instructions
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Preheat the oven to 350°F.
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Spray a 10-cup bundt pan with baking spray and set aside.
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In a medium bowl, whisk together the cider, eggs, oil, and bourbon.
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In a large bowl, whisk together the flour, brown sugar, apple pie spice, baking powder, baking soda, and salt.
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Pour the wet ingredients over the dry and whisk until smooth.
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Pour the batter into the prepared pan.
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Bake for about 40 minutes or until a tester comes out clean.
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Let the cake cool in the pan briefly, then turn out onto a rack to finish cooling.
Notes + Tips!
Substitutions:
- Use ground cinnamon in place of apple pie spice if you prefer a simpler spice profile.
- To make a vegan cake, substitute the eggs with a commercial vegan egg replacer according to the package instructions.
Expert Tips:
- Verify your baking powder and baking soda are fresh for best rise.
- Grease the bundt pan generously to prevent sticking.
- Different bundt pans yield different slice counts; adjust expectations if your pan is smaller.
- Use a cake tester or toothpick to check doneness in the center.
- Expect the cake to settle slightly after cooling—this produces a tender crumb.
Tools You May Need (affiliate links)
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Mixing bowls (glass or metal)
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Whisk
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10-cup bundt pan
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Cake tester or toothpick
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Wire cooling rack
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