It’s a donut! It’s a cake! It’s both! This oversized, old-fashioned glazed donut cake is baked in a Bundt pan for a party-ready dessert (or breakfast) that’s reminiscent in both flavor and texture of the classic donut, no frying necessary. Whether you’re celebrating a special occasion or simply craving something sweet, this donut cake is guaranteed to impress.
Donut Cake Recipe Overview
This week marks a full two weeks of birthday celebrations in our household — the annual “Birthday-stravaganza,” if you will. While the festivities involve various cakes, this donut cake stands out as a favorite. Here is what you can expect from this fabulously oversized donut of a cake:
- A dense, tender crumb reminiscent of a classic cake donut.
- Lightly spiced flavor throughout with a hint of tang from buttermilk.
- A sweet and simple glazed exterior.
- A fun recipe perfect for breakfast, brunch, dessert, or all of the above!
For more birthday dessert inspiration, check out the Vanilla Cake with Strawberry Filling.
Best Ingredients for Donut Cake
Creating the perfect donut cake begins with the right ingredients. Here’s what you’ll need:
- Butter: For baking the cake and brushing on the outsides to give it extra flavor and moistness.
- Sugar: Adds sweetness and helps create a tender crumb.
- Eggs: Provides structure and moisture.
- Vanilla Extract: Enhances the flavor.
- Flour: The base of the cake.
- Baking Powder and Baking Soda: Essential for leavening.
- Salt: Balances the sweetness.
- Cinnamon and Nutmeg: Brings out that classic donut flavor.
- Buttermilk: Adds a tangy flavor and helps with leavening.
- Powdered Sugar + Milk: For that lovely glaze.
This ingredient list is very accessible and pantry-friendly. If you’re interested in learning more about baking essentials, check out this guide on gluten-free baking flour for a possible variation.
How to Make This Recipe
Creating a donut cake is easier than you might think. Here’s a basic overview:
- Make the Batter: Beat butter and sugar together until pale and fluffy, then beat in the eggs and vanilla. Whisk the dry ingredients together, then add them to the batter along with the buttermilk, in batches.
- Bake the Cake: Pour and spread the cake batter into a greased and floured Bundt pan. Bake until the edges are golden-brown and a toothpick inserted in the center comes out clean, about 50-55 minutes.
- Brush and Cool the Cake: Brush the outsides of the warm cake with melted butter. Allow the cake to cool completely on the cooling rack.
- Make the Glaze: Whisk powdered sugar and milk together in a bowl, then brush the tops and sides of the fully cooled cake with the glaze.
- Set and Slice: Let the icing set completely, then slice and serve!
If you’re in the mood for more fun baking projects, try out the Basic Soft Pretzels Recipe for a delightful homemade snack.
How to Serve Donut Cake
This donut cake tastes incredibly good on its own, but if you feel like leveling up, here are a few serving suggestions:
- Top it with sprinkles just after adding the glaze (before it sets!).
- Serve with a dollop of whipped cream.
- Add a spoonful of jam for a “jelly donut” cake slice.
- Serve with a scoop of ice cream for an indulgent treat.
Can I Freeze This Cake?
Yes, donut cake is easy to freeze! Once the cake is baked and fully cooled (but not yet glazed), wrap it very tightly in plastic wrap, then foil. Freeze for up to 3 months. To serve, allow the cake to thaw overnight in the refrigerator, then remove from the fridge a few hours before serving. Top with the glaze, let the glaze set, then slice and serve.
Any Ingredient Swaps I Can Make?
For best results, it’s recommended to make the recipe as written. However, there are always reasons for substitutions, and this cake is very forgiving. Here are some easy swaps to make that will still result in a tasty cake:
- Swap the all-purpose flour for gluten-free 1-to-1 baking flour.
- Adjust the spices as desired. Nutmeg is a critical ingredient to make this cake taste like a true donut, so don’t leave it out unless necessary.
- Swap the buttermilk for a homemade version. To do so, pour 1 tablespoon of lemon juice into a 1-cup measuring cup; fill to the top with regular milk. Let the mixture sit for 5 minutes, then it’s ready to use.
- Add a hint of flavor to the glaze. Try adding a sprinkle of cinnamon, or a splash of vanilla extract.
For additional baking tips and ideas, take a look at this guide on cake baking tips.
FAQs About Donut Cake
What makes a donut cake different from a regular cake?
A donut cake combines the dense, tender crumb of a classic cake donut with the shape and size of a Bundt cake. It’s spiced lightly with cinnamon and nutmeg and finished with a sweet glaze, making it taste like a giant donut.
Can I make a donut cake without a Bundt pan?
Yes, while a Bundt pan gives it the classic donut shape, you can use a regular cake pan. Just be mindful of the baking time, as it may vary depending on the size and type of pan used.
How do I store leftover donut cake?
Store leftover donut cake tightly covered at room temperature for up to 4 days. To keep it fresh longer, you can also freeze it following the steps mentioned above.
Can I make a vegan version of donut cake?
Yes, you can substitute the butter with a vegan butter alternative, use flax eggs instead of regular eggs, and opt for a plant-based milk with a splash of vinegar as a buttermilk substitute.
Additional Donut Recipes
If you’re a fan of this donut cake, you might also enjoy exploring other donut-inspired recipes:
- Pumpkin chai doughnut muffins
- Maple vanilla cream stuffed chai doughnuts
- Chocolate old-fashioned donuts
- Maple donuts with crumb topping
Whether you’ve got a birthday coming up, an excuse for a celebration, or just a craving for a good ol’ homemade donut, this donut cake recipe is ready to step up to the occasion. Enjoy the delightful fusion of donut and cake in every bite!
Donut Bundt Cake
Ingredients
For the Cake:
- 1 cup 2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup buttermilk
- 1/4 cup unsalted butter melted (for brushing)
For the Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
Instructions
- Preheat your oven to 350°F. Grease a 12-cup Bundt pan with baking spray or butter and flour it.
- In a large bowl, beat the softened butter and granulated sugar on medium-high speed until smooth and fluffy, about 2 minutes. Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg. Gradually add this mixture to the butter mixture in three additions, alternating with the buttermilk, starting and ending with the flour mixture.
- Pour the batter into the prepared Bundt pan and bake for 50-55 minutes, until golden brown and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then invert onto a cooling rack. Brush the warm cake with the melted butter.
- Once the cake is fully cooled, whisk together powdered sugar and milk to form a smooth glaze. Brush the glaze all over the cooled cake and let it set for about 15 minutes before slicing.
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