Donut Cake Recipe
A giant, old-fashioned glazed donut baked in a Bundt pan! This oversized donut cake has a dense, tender crumb and lightly spiced flavor reminiscent of a classic cake donut, with no frying necessary.
Prep
: 10
Total
: 25 minutes
Ingredients
Cake Batter
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 cup buttermilk
Glaze
- 0.25 cup unsalted butter melted
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Brush the warm cake with the melted butter.
- In a small bowl, whisk together the powdered sugar and milk to make the glaze. Drizzle over the cooled cake before serving.
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days.