Donut Cake

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.

If you love old fashioned buttermilk donuts or those irresistible Little Debbie Donut Sticks, this cake is a must-try. This homemade cake recipe is made with simple pantry ingredients and makes a great birthday cake for doughnut lovers or serve it for any holiday or special occasion.

Ingredients for Donut Cake Recipe

• All Purpose Flour
• Baking Powder
• Baking Soda
• Kosher Salt
• Ground Nutmeg
• Butter – softened.
• Granulated Sugar
• Eggs
• Buttermilk
• Vanilla Extract
• Powdered Sugar
• Milk

Step-By-Step Directions for Donut Bundt Cake

1. In a large mixing bowl, mix flour, baking powder, baking soda, salt and nutmeg. Set aside.
2. Add butter and sugar to a large mixing bowl and beat with an electric mixer about 3 minutes or until light and fluffy.
3. Add eggs one at a time, mixing until incorporated. Mix in vanilla extract.
4. Add 1/4 of the flour mixture to the batter and beat at medium speed until mixed in. Alternate adding buttermilk and flour mixture.

5. Mixing until well combined.
6. Butter and flour a 12 cup bundt pan or use baking spray with flour to coat the pan.
7. Spoon batter into prepared pan and smooth the top.
8. Bake for 45- 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove from oven.

10. 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.
11. Cool for one hour.
12. Whisk together the powdered sugar and milk.
13. Place the cake onto a cake plate or serving platter.
14. Drizzle with glaze.

15. Spread glaze evenly over the cake and down the sides.

16. Slice and serve.

Recipe 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.

More Bundt Cakes to Try

• Million Dollar Pound Cake
• Apple Butter Bundt Cake
• Pecan Pound Cake

If you are looking for an easy dessert, give this glazed donut cake a try. It tastes just like an old fashioned buttermilk donut and it’s perfect for any occasion.

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Donut Cake

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 minutes mins

Cook Time45 minutes mins

Cool1 hour hr

Course: Cakes

Cuisine: American

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

Servings: 8

Calories: 667kcal

Author: Milisa

Ingredients

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

Serving: 1g | Calories: 667kcal | Carbohydrates: 73g | Protein: 9g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 634mg | Potassium: 119mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1211IU | Vitamin C: 0.01mg | Calcium: 102mg | Iron: 3mg