Donut Cake

This post is sponsored by C&H® Sugar. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Browned Butter Blondie possible.

By now you’ve probably noticed that I have a thing for turning my favorite donut flavors into giant donut cakes. I’ve made an old fashioned donut cake, the most delicious apple cider donut cake and coming soon…a powdered sugar donut cake! OMG, yummmm! I’ve never met a donut cake I didn’t like love, and today I bring you the sweetest donut cake of them all…a frosted donut cake!

This oversized donut cake is our new favorite back-to-school treat. I wanted something fresh, fun and super delicious to celebrate the start of a new school year and this cake delivers 1000 percent!

Why you’ll love this easy donut cake

Donut lovers rejoice! This frosted donut cake is the best ever and I know you’re going to love it too! This cake is:

• Easy to make. This simple donut cake comes together in no time with just a handful of pantry staples. It’s perfect for breakfast, dessert and everything in between!
• 10 out of 10 for taste and texture. This cake is rich, buttery, super moist and full of classic cake donut flavor. Just add sprinkles!

• Make ahead. Donut cakes are so easy to make ahead of time. Just bake and cool overnight and then drizzle with glaze in the morning for a delicious breakfast treat. 

• The perfect back-to-school treat! This easy donut cake feeds a crowd nicely and it’s so fun to slice and share!

Ingredients you need for donut cake

Donut cakes are easy to whip up at a moment’s notice because they’re made with simple ingredients you probably already have in your pantry. Here’s what you’ll need…

• Flour. I use all-purpose flour in this recipe. It’s readily available and yields the perfect texture. For best results, I recommend measuring the flour with a kitchen scale. If you don’t have a digital kitchen scale, use the spoon and level method to measure the flour.

• Eggs. We’re using 4 eggs for a rich, moist cake. For best results, make sure your eggs are at room temperature before mixing the batter. If you forgot to set your eggs out ahead of time, place them in a bowl of warm water for 10 minutes.

• Sugar. This donut cake is perfectly sweetened with both C&H® Granulated Sugar and C&H® Powdered Sugar. By creaming it with the butter, the granulated sugar helps make the cake moist and fluffy and the powdered sugar makes the most delicious glaze! I’ve been using C&H® Sugar ever since I was a kid, and I wouldn’t imagine baking with anything else. C&H® is the best in the biz! After all, they’ve been crafting quality sugar and happiness since 1906. Back to school is a busy time for us all so I love that I can order C&H®  for quick delivery to my doorstep through Amazon or Chicory. Use the “Get Ingredients” tab on the C&H® site to order the ingredients for this recipe and select pickup or delivery. Easy peasy!

• Butter. Room temperature butter is a must! In order for the ingredients to incorporate well, the butter should be soft, but not too soft. Leave the butter out on the counter for about an hour before baking. 

• Baking powder. A little bit of leavening will give the cake texture and rise. Make sure your baking powder is fresh by checking the expiration date on the canister.

• Vanilla. This cake is full of classic vanilla flavor so be sure to use a high-quality vanilla extract…avoid anything labeled “imitation” or “artificial”.

How to make a homemade donut cake

This cake is so easy to make and any cake that tastes like a donut is my kinda cake. The method is pretty simple but let’s walk through it step-by-step before you get started. 

Step 1: Preheat the oven to 350°F. Spray a 10-12 cup bundt generously with non-stick baking spray and set aside.

Step 2: In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

Step 4: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium high speed for 3 to 4 minutes until light and creamy. Scrape down the sides of the bowl.

Step 5: Add the eggs one at a time, mixing until incorporated. Add the vanilla and mix to combine. Don’t worry if your batter looks a little curdled at this point. It will come back together when you add the flour.

Step 6: Add the dry ingredients, alternating with the whole milk. Begin and end with the flour mixture. Be careful not to over mix the batter. 

Step 7: Transfer the batter to the prepared bundt pan and gently smooth the top with an offset spatula. 

Step 8: Bake for 45 to 50 minutes or until the top of the cake is golden brown and a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. If the cake is browning too quickly towards the end of the baking cycle, tent the top loosely with a piece of aluminum foil. 
Step 9: Remove the cake from the oven and cool for exactly 10 minutes in the pan. Invert the bundt cake onto a cooling rack or cake platter. The cake should slide out smoothly. Cool the cake completely before adding the glaze.

Tips for the best bundt cake

Flipping a bundt cake out of the pan can be a tiny bit stressful. We’ve all experienced that dreaded moment when we flip it over only to find out that half of the cake stuck to the bottom of the pan. It’s never fun. But not to worry. Turning out a beautiful bundt is easy if you follow a few important tips.

1. Prep your pan. Some bakers swear by greasing the bundt pan with butter and flour. Others are fans of brushing the inside of the pan with melted shortening. Personally, I’ve had best success with a generous coating of good quality non-stick baking spray. Be sure your pan is clean and dry before coating it and never, ever run your bundt pan through the dishwasher. 

2. Fill the pan carefully. To prevent air bubbles from popping up in your cake, slowly pour the batter into the prepared pan. Use a spatula or large spoon to guide the batter into place. Then tap the filled pan firmly on the countertop two or three times to release any extra air bubbles before baking.

3. Do not overbake. Bake the cake for too long and it may start to stick to the pan. To check for doneness, use a toothpick inserted near the center of the cake. It should come out clean or with just a few crumbs remaining. If the cake is browning too quickly after 40 minutes in the oven, cover it loosely with a piece of aluminum foil and continue baking.

4. Master the flip!  Getting your bundt from the pan to the serving dish is a cinch if you follow two simple steps. First, allow the bundt to cool in the pan (on a cooling rack) for 10 minutes exactly. Set your timer once the cake comes out of the oven and don’t wait more than 10 minutes to remove the cake as you will risk it sticking to the pan. Place a cooling rack or serving plate across the top of the bundt pan and holding tightly, flip it over in one quick motion to release. Second, if it does not fall from the pan immediately in one whole piece, turn the pan back over and allow it to cool in the pan for a few more minutes. Repeat the flip and tap the bottom of the pan firmly to help release the cake. If your cake comes out with a few missing pieces stuck to the bottom of the pan, don’t despair. The cake will still taste AH-mazing and you can hide anything under a thick layer of pretty pink frosting and sprinkles!

How to make the perfect glaze

This adorable donut cake could not be easier to decorate. Top it with candles for a special birthday treat! For a picture-perfect cake, follow these tips and tricks:

Cool the cake completely. It’s tempting, but don’t glaze the cake until it has cooled completely. The glaze will soak right into the warm cake and drip right off the sides onto the plate. If you’re in a hurry, you can speed this along by placing the bundt in the refrigerator for about 30 minutes.

Prepare the glaze just before pouring over the cake. I like to whisk together the glaze just before it’s time to drizzle it over the loaf. Otherwise, the glaze tends to thicken and harden as it sits. To make the glaze, simply whisk together C&H® Powdered Sugar and whole milk or heavy cream. The glaze should be thick, but pourable. If you find your glaze is too thick, add more milk or cream. If too thin, add more powdered sugar. A dollop of Greek yogurt is my secret hack for making the glaze extra thick and creamy. A drop of pink food coloring makes this donut cake extra festive!

Sift the powdered sugar. For a silky smooth glaze, always sift the C&H® Powdered Sugar first. This helps eliminate any lumps and bumps and makes the glaze easy to pour on smoothly. 

Let the cake rest once glazed. The glaze will harden a bit as it sits and will stay put once sliced if you give it a few minutes to rest after pouring over the cake. About 10 to 15 minutes is just right. If decorating the top of your cake with sprinkles, add those before the glaze sets completely. 

FAQ’s

I can’t wait to hear how much you love this frosted donut cake! Happy baking!!

If you love this frosted Donut Cake, you’ll also love:

• Glazed Old Fashioned Donut Cake
• Apple Cider Bundt Cake
• Orange Pound Cake
• Funfetti Pound Cake

Donut Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Heather Mubarak
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 80 minutes
• Yield: 12 slices 1x
• Category: Cakes & Cupcakes
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Donut lovers rejoice! This frosted donut cake is rich, buttery, super moist and full of classic cake donut flavor. Perfect for breakfast, dessert, and everything in between!

---

Ingredients

Units USM Scale 1x2x3x

For Cake

• 2 3/4 cups (345 g) all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) C&H Granulated Sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup whole milk, room temperature

For Glaze

• 2 1/2 cups (250 g) C&H Powdered Sugar, sifted
• 4–5 tablespoons whole milk
• pinch of salt
• pink gel food coloring (optional)
• sprinkles, as desired

Cook Mode Prevent your screen from going dark

---

Instructions

For Cake

1. Adjust the oven rack to the center of the oven and pre-heat oven to 350˚ F. Thoroughly spray the inside of a 10-12 cup bundt pan with baking spray.
2. Whisk together the dry ingredients: flour, baking powder and salt in a medium bowl. Set aside.
3. In a large bowl or stand mixer fitted with the paddle attachment, beat together the butter and sugar for 3-4 minutes on medium. Scrape down the sides of the bowl.
4. Add the eggs, one at a time, mixing until incorporated. Add in vanilla extract. Scrape down the sides of the bowl, as necessary.
5. Alternate mixing in half of the dry ingredients and half of the milk to the wet ingredients until everything is added. Mix until just combined. Transfer the batter to the prepared pan and smooth the top with an offset spatula.
6.  Bake for 45-55 minutes. The cake is done when a toothpick comes out clean and the cake springs back when lightly touched. Let the cake cool for 10 minutes in the pan. The edges of the cake will start to pull away from the pan while it cools. After 10 minutes, invert the cake onto a wire rack or cake plate and lift off the pan. If using a nonstick Bundt pan and it was well greased, the pan should easily release the cake. Cool completely before glazing.

For Glaze

To make the glaze, whisk together the powdered sugar and milk until smooth. Add the salt and food coloring (if desired) and mix to combine well. Drizzle over the cooled cake and top with sprinkles.

---

Notes

Store tightly covered at room temperature.

Cake may be frozen before frosting. Wrap tightly in two layers of plastic wrap and freeze for up to 2 months. Defrost at room temperature.