Donut Cake

No ratings yet

This easy donut cake tastes just like an old fashioned doughnut. A tender and delicious cake with a powdered sugar glaze that is always a hit with the dessert crowd.

Prep Time15

Cook Time45

Cool1

Course: Cakes

Cuisine: American

Keyword: bundt cake, buttermilk bundt cake, glazed donut cake

Servings:

Calories: 667kcal

Author: Milisa

Ingredients

3 ½ cups all purpose flour plus more to flour the pan
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons ground nutmeg
1 ½ cups butter (3 sticks) softened, salted or unsalted - plus more to grease the pan
1 ½ cups sugar
4 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
2 cups powdered sugar
¼ cup milk

Instructions

Preheat oven to 350°.
In a large mixing bowl, mix flour, baking powder, baking soda, salt and nutmeg. Set aside.
Add butter and sugar to a large mixing bowl and beat with an electric mixer about 3 minutes or until light and fluffy.
Add eggs one at a time, mixing until incorporated. Mix in vanilla extract.
Add 1/4 of the flour mixture to the batter and beat at medium speed until mixed in. Alternate adding buttermilk and flour mixture. Mixing until well combined.
Butter and flour a 12 cup bundt pan or use baking spray with flour to coat the pan.
Spoon batter into prepared pan and smooth the top.
Bake for 45- 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven.
Use a sharp knife to loosen the edges of the cake. Invert onto a wire rack and then flip the cake with the flat side up.
Cool for one hour.
Whisk together the powdered sugar and milk.
Place the cake onto a cake plate or serving platter.
Drizzle with glaze.
Slice and serve.

Notes

Storage: Store cooled cake in an airtight container or covered with plastic wrap at room temperature 2-3 days. Refrigerate, tightly wrapped for 5-7 days.
Pan Variations: If you don’t have a bundt pan, you can divide the dough into two 5 x 9 inch loaf pans, baking time may be slightly shorter.
Buttermilk Substitute: If you don’t have buttermilk, make a substitute by combining a scant cup of milk with 1 tablespoon of lemon juice or vinegar, stir to combine and set aside 5 minutes.

Recipe adapted from Southern Living

Nutrition