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–+ servings

Donut Cake Recipe

Megan
Donut cake is a rich, buttery, moist and tender cake shaped like an oversized old fashioned donut. Top this old fashioned donut cake with a sweet vanilla glaze. It’s the perfect easy to make and flavorful dessert everyone will love.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 1 hour 15 minutes
Total Time 2 hours 25 minutes
Course Celebrations, Dessert, Holiday
Cuisine American
Servings 12 servings

Equipment

  • 1 10 inch (12 cup) capacity bundt pan
  • 1 stand mixer with paddle attachment or electric hand mixer with beaters
  • 1 mixing bowl
  • 1 whisk

Ingredients
  

Cake Donut

  • 3¼ cups (390 g) all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1¾ cups (350 g) granulated sugar
  • 1½ cups (338 g) unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 1 tablespoon (15 ml) vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature

Vanilla Glaze

  • 2 cups (240 g) powdered sugar
  • 2 tablespoons (30 ml) milk
  • 1 - 2 tablespoons (15 - 30 ml) water
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350 F (177 C). Grease a 10 -inch (12 cup capacity bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan. 
  • In a large bowl, whisk the flour, baking soda and salt together until well combined. 
    3¼ cups (390 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, ½ teaspoon ground nutmeg
  • In the bowl of a stand mixer fitted with paddle attachment, beat in the butter and sugar together until light and fluffy. This takes about 2 - 3 minutes at medium speed. 
    On low beat in the eggs and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined.
    By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the buttermilk until the batter is just combined.
    1¾ cups (350 g) granulated sugar , 1½ cups (338 g) unsalted butter, room temperature, 4 large eggs, room temperature, 1 tablespoon (15 ml) vanilla extract , 1 cup (240 ml) buttermilk, room temperature
  • Evenly scoop the vanilla donut cake batter into the prepared bundt pan. Bake the donut bundt cake for 45 - 50 minutes or until a toothpick inserted into the center of the  pound cake comes out with a few moist crumbs. 
  • Cool the cake in the pan for 10 minutes. Invert the bundt cake pan onto another cooling rack or plate. Then flip the cake upside down one more time so the top is facing up again. Cool the cake completely before topping or serving. 
  • Make the vanilla glaze by whisking the powdered sugar with water, milk and vanilla extract. Pour the glaze on top of the cooled cake donut. Use a pastry brush to apply the glaze to the sides of the cake. Allow 30 - 45 minutes for the glaze to fully set, slice and enjoy.
    2 cups (240 g) powdered sugar, 2 tablespoons (30 ml) milk, 1 - 2 tablespoons (15 - 30 ml) water, 1 teaspoon vanilla extract

Notes

Store: In an airtight container at room temperature for 3 - 4 days.
See the Variations section of the blog post to make this donut cake as a cinnamon sugar donut cake. 
Color Donut Glaze: Mix 2 cups powdered sugar with 3 - 4 tablespoons milk and a drop or two of pink or other color food coloring. Top the pink glaze with sprinkles if you like.
Keyword Blueberry Cake Donut, Donut Cake, Donut Cake Recipe, Glazed Cake Donut
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