Donut Cake
A soft, buttery cake with the flavors of a classic donut, coated in cinnamon sugar or topped with a sweet glaze. Perfect for breakfast or dessert!
Equipment
- Mixing bowls –
- Electric mixer
- Bundt pan or round cake pan (9-inch)
- Cooling rack
- Whisk –
- Pastry brush
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
For the Cinnamon Sugar Coating (Option 1):
- ¼ cup unsalted butter melted
- ½ cup granulated sugar
- 1 teaspoon cinnamon
For the Glaze (Option 2):
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9-inch round cake pan.
Prepare Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients:
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla.
Combine Ingredients:
- Alternately add dry ingredients and buttermilk to the wet mixture, mixing until just combined.
Bake the Cake:
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.
Choose Your Topping:
- For Cinnamon Sugar Coating: Brush the warm cake with melted butter, then sprinkle with cinnamon sugar.
- For Glaze: Mix powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.
Serve & Enjoy:
- Let the cake set for 10 minutes before slicing and serving.
Notes
- Substitutions: Use sour cream instead of buttermilk for extra richness.
- Storage: Store at room temperature for 2 days or refrigerate for up to 5 days.
- Best Served: With coffee or hot chocolate!