Go Back
+ servings
Piece of Sparkling Cider Bundt Cake
Print Recipe
No ratings yet

Sparkling Cider Bundt Cake

This Sparkling Cider Bundt Cake is an easy cake recipe made with Sparkling Cider in the cake, the glaze, and the frosting! It's the perfect party cake.
Prep Time45 mins
Cook Time45 mins
Servings: 12 servings
Calories: 464kcal
Author: Dorothy Kern


For the cake:

  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 14 tablespoons unsalted butter melted
  • 2 cups granulated sugar
  • 1 tablespoon sour cream or plain Greek yogurt
  • 5 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon white vinegar
  • 1 cup sparkling apple cider

For the glaze:

  • 1/4 cup granulated sugar
  • 1/4 cup sparkling cider

For the icing:

  • 2 tablespoons unsalted butter melted
  • 3/4 cup powdered sugar
  • pinch salt
  • 1-2 tablespoons sparkling cider
  • Sprinkles optional


  • Preheat oven to 350°F. Spray 12-cup bundt pan with nonstick cooking spray (the kind with flour) or grease and flour it.
  • Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • Stir melted butter, sugar, and sour cream or Greek yogurt in a large bowl. Stir in eggs, one at a time, then stir in vanilla and white vinegar. Add sparkling cider and dry ingredients and stir just until moistened. Pour into prepared pan.
  • Place bundt pan on a cookie sheet. Bake for 35-45 minutes, until a toothpick comes out clean.
  • While the cake is baking, make the glaze. Heat the sugar and sparkling cider in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.
  • Cool cake for 15 minutes in the pan. Use a knife to loosen around the edges, then carefully invert the cake onto serving plate. Use a pastry brush to brush the sparkling cider glaze over the top of the cake. Let cool completely.
  • Make the icing: whisk the melted butter, powdered sugar, and salt. Whisk in the sparking cider, starting with 1 tablespoon and adding more as needed for desired consistency. Frost cake and sprinkle with decorative sprinkles, if desired.
  • Store loosely covered at room temperature for up to 3 days.


Serving: 1/12 cake | Calories: 464kcal | Carbohydrates: 70g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 118mg | Sodium: 3451mg | Fiber: 1g | Sugar: 48g