Apple Cider Donut Cake with Dulce de Leche Frosting

Apple cider donut cake coated in cinnamon sugar and frosted with the easiest dulce de leche buttercream.

What better way to celebrate a birthday than with an apple cider donut cake?! I’ve partnered with my friends over at Cuisinart to bring you guys this incredible fall inspired birthday cake. I’m 25 today and after writing this book for the last 7 months, I feel like I’m 50, so this cake is definitely well deserved!

What is Apple Cider Donut Cake

These cake layers actually taste like classic apple cider donuts covered in cinnamon sugar and they’re frosted with dulce de leche buttercream. I used fresh apple cider, from the cider mill, for the best flavor. The texture is dense but moist and it’s got all the warm and cozy fall spices you’re looking for. 

I frosted this apple cider cake with dulce de leche Russian buttercream. I wanted to give you guys a sneak peak of one of the frosting recipes from my upcoming book, which will be out in the spring! 

How to make this donut cake?

This donut cake is made just like my classic vanilla cake. I use my Cuisinart Precision Master 5.5-quart Stand Mixer to beat the batter. It’s important to incorporate enough air when beating the butter and sugars so the cake can be fluffy. You’ll need the basics, except instead of milk I used apple cider. 

What you’ll need

• Flour: this recipe is developed for all-purpose flour, not cake flour
• Sugar: I used a combination of granulated sugar and brown sugar for stability and flavor. 
• Butter: I always use a combination of butter and oil in my cakes. Together, they provide ultimate stability and moisture. 
• Sour cream: I love the moisture that sour cream provides in cakes, especially if we’re using apple cider instead of milk.
• Apple cider: I used fresh apple cider from the cider mill, it definitely tastes better than a store bought one. 

How to make Dulce de Leche Russian Buttercream

Like I said, I wanted to give you guys a sneak peak of my book and one of my favorite frostings is Russian buttercream. It’s incredibly easy to make, the major part is just beating enough air into the butter before adding the dulce de leche. Again, I used my Cuisinart Precision Master 5.5-quart Stand Mixer for this. 

What you’ll need: 

• Butter: I always use unsalted butter, make sure it’s room temperature
• Dulce de leche: I buy this premade.
• Vanilla
• Cinnamon

How to store apple cider donut cake

This cake is best served at room temperature or just slightly chilled. I recommend storing the cake, fully covered, in the refrigerator for up to a week. The cake can also be frozen, it’s best if it’s tightly wrapped in plastic wrap and then stored in an airtight container. 

Why I love my Cuisinart Precision Master 5.5-quart Stand Mixer

Cuisinart is one of the most well known brands for kitchen appliances. One of my most used appliances in my kitchen is my stand mixer. The Cuisinart Precision Master 5.5-quart Stand Mixer looks absolutely stunning on my counter and I love it for so many reasons. To name a few, I love that the head tilts back, it makes it so much easier to remove the attachments or add ingredients to the bowl. It even has 12 speeds, allowing you to beat at low, medium and high speed!

This apple cider donut cake is the ultimate fall layer cake and it’s so easy to make. The best part, you don’t even have to frost the outside and it still looks stunning! All thanks goes to my friends over at Cuisinart for making this easy with their Cuisinart Precision Master 5.5-quart Stand Mixer. As always, I hope you guys have a blessed day and happy baking!

Love, B

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Yield: 10 slices

Apple Cider Donut Cake Recipe

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Apple cider donut cake coated in cinnamon sugar and frosted with the easiest dulce de leche buttercream.

Prep Time 45 minutes

Cook Time 35 minutes

Additional Time 3 hours

Total Time 4 hours 20 minutes

Ingredients

Apple Cider Cake

• 2 1/4 (270g) cups all-purpose flour, spooned and leveled
• 1 Tbsp (10g) baking powder
• 1 Tbsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/4 cup (56g) unsalted butter, room temperature
• 1/2 cup (118mL) vegetable oil
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) light brown sugar, lightly packed
• 3 large eggs, room temperature
• 3/4 cup (170g) sour cream
• 1 Tbsp vanilla extract
• 3/4 cup (180mL) apple cider

Dulce De Leche Frosting

• 1 1/2 (340g) cups unsalted butter, room temperature
• 1 can (14oz) dulce de leche
• 2 tsp vanilla bean paste
• 1 tsp cinnamon
• 1/8 tsp salt

Coating

• 1 cup (200g) granulated sugar
• 1 tsp cinnamon
• 2-3 Tbsp unsalted butter, melted

Instructions

Apple Cider Cake

1. Preheat the oven to 350°F (177°C) and grease three 6 inch cake pans. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt until they're evenly distributed.
2. Use the Cuisinart Precision Master 5.5-quart Stand Mixer, at medium-high speed to beat the butter, oil and sugars for 2 minutes.
3. Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Add the sour cream and vanilla extract and beat just until combined.
4. Add half of the flour mixture to the wet ingredients, turn the mixer to low speed and pour in the apple cider, followed by the rest of the dry ingredients.
5. Distribute the batter evenly among the three cake pans and bake for 30-35 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it. Allow the warm cake to cool completely on a cooling rack.

Frosting

1. To make the frosting, use the Cuisinart Precision Master 5.5-quart Stand Mixer to beat the butter for 10 minutes, scraping the edge every few minutes.
2. Once the butter is pale and fluffy, add the dulce de leche, vanilla, cinnamon and salt and beat at high speed until the frosting is fully combined.

Assemble

1. For the coating, toss the granulated sugar with the cinnamon in a shallow small bowl. Melt the butter and brush it onto the sides of the cake. Then roll it in the cinnamon sugar mixture.
2. Use a piping bag fit with your favorite tip, and pipe an even layer of frosting swirls on top of the first layer of cake. Repeat with the next two layers. Top with apple slices and cinnamon sticks.

Notes

Apple cider donut cake is best served at room temperature. Store refrigerated in an airtight container.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 777Total Fat: 51gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 158mgSodium: 326mgCarbohydrates: 77gFiber: 1gSugar: 54gProtein: 6g

Nutrition information may not be fully accurate.

Did you make this recipe?

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• MAPLE SPICE CAKE WITH MAPLE FROSTING
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“This corresponding Instagram post was sponsored by Cuisinart, all thoughts and opinions are my own. Thank you for supporting the brands that support Baran Bakery!”