Glazed Old Fashioned Donut Cake

An oversized glazed old fashioned buttermilk donut cake baked golden brown in a bundt pan. Perfectly moist and tender and topped with a sweet vanilla drizzle, this donut cake will be a favorite for breakfast or dessert!

January has quickly become one of my favorite months. The mornings are still chilly, the weekends are a little lazy (buh-bye holiday hustle!) and comfy, cozy Saturday brunches are at the top of my to-do list. And if there is ever a time for donuts, it’s definitely brunch, wouldn’t you agree? Everything in the world still seems a little {actually, a lot} upside down at the moment. So I’m thinking it makes perfect sense to bake a giant donut in a bundt pan, flip it over 180 degrees, and drench it in a delicious vanilla glaze.

Umm, H-E-L-L-O!

This glazed old fashioned buttermilk donut cake is basically a ginormous, oversized donut. Made in a bundt pan. Like… my mind is blown!!! Part jumbo baked donut, part moist and tender cake, this bundt is the best of both worlds. The cake bakes up with a giant cracked and crevassed top that is reminiscent of a traditional old fashioned donut. It’s perfect for soaking up all of that delicious, drippy vanilla glaze. I can’t even.

I first saw this cake in Southern Living Magazine and the moment I tasted the moist, tender crumb all I could say was “now why didn’t I think of that?”. It’s brillant and I’m here to tell you it tastes just like the real deal! This cake is the most delightful, perfectly tender, deliciously sweetened bundt cake of your dreams.

Everyone loves a donut and this jumbo glazed donut cake is perfect for any holiday brunch but also pretty okay just hanging around on the kitchen counter any day of the week. Topped with brightly colored candles, it makes a fun and festive birthday cake. Kids and adults will be racing back for a second slice and I promise you won’t have a crumb left.

If you do, call me. I’ll be right over!

What makes this donut cake so good?

• It’s a giant old fashioned donut! Do I really need to say anything more? I think we can all agree that old fashioned donuts are the best donuts ever. They have that soft, cake-like interior and a sweet, crackly glaze I cannot resist. The only thing better than an old fashioned donut is a JUMBO old fashioned donut, amiright? 
• No frying required. The best part about this cake, aside from how delicious it tastes, is that it’s so much easier to make than regular old fashioned donuts. And I think it tastes even better! Old fashioned donuts require mixing, resting and frying dough. They can be time consuming and they really do taste best straight from the fryer. This bundt is a thousand times easier to make with minimal mess. Music to my ears! 
• It has the most delicious flavor. This irresistible cake is made with a generous sprinkling of nutmeg and I switched things up and added in a dash of cardamom. The subtle spices give this bundt that signature old fashioned donut flavor that will have you swooning! Not to mention that your kitchen will smell like an actual donut shop. Or is it doughnut shop? Either way, it’s pure heaven!! If you look real close, you’ll see those tiny nutmeg specks in the crumb of the cake. A teaspoon or two of vanilla bean paste would make the glaze even more delicious, if that’s even possible!
• It’s ready in under an hour. It’s no secret how much I love a bundt cake. They are easy to make and don’t require any fancy frosting skills. This bundt can be whipped up and baked in less than an hour which means you’ll be enjoyed a warm slice of this buttermilk donut beauty in no time. You know that golden rule I’m always reminding you of? The one that says to let your bundt cake cool completely before adding the glaze?? Yeah, well, you may just have to throw that out the window because this bundt is all kinds of crazy good served warm from the oven. There is seriously nothing better!

Ingredients you need

I love a cake that is as easy as it is delicious. You can bake this cake in under an hour with just a handful of basic ingredients. Here’s what you’ll need…

• Flour – For best results, measure your flour using a digital kitchen scale. Too much flour can result in a dry cake so I always recommend being as accurate as possible when measuring dry ingredients. If you don’t have a scale, use the spoon-and-level method to measure the flour. First, fluff the flour in the bag or canister with a fork. Then use a large spoon to transfer the flour into a measuring cup, being careful to not pack down the flour. Over fill the cup slightly and then use the flat back side of a knife to sweep the excess flour off the top of the measuring cup. 
• Butter – Two sticks of room temperature, unsalted butter make for one very delicious cake. Leave your butter out on the counter about an hour before baking. 
• Sugar – Granulated sugar gives the cake flavor and texture and confectioners sugar in the glaze adds extra sweetness. For a silky smooth glaze, always be sure to sift the confectioners sugar.
• Eggs – We’ll use 4 large eggs for a soft and tender crumb that stays moist for days. Make sure your eggs are at room temperature.
• Baking powder and baking soda – a combination gives this bundt a soft, cakey donut texture. 
• Sour cream – Be sure to reach for full fat sour cream. If you don’t have sour cream on hand, plain Greek yogurt will work in a pinch!
• Buttermilk – Buttermilk adds a hint of tang to balance the sweetness in the cake. Don’t substitute with regular milk. 
• Spices – A dash of nutmeg and cardamom give this cake a fresh from the donut shop flavor that you’ll love!

How to make a donut cake

This cake is so simple to make with just a few easy steps. 

Step 1: Using the paddle attachment of your stand mixer, cream the butter and sugar together on medium high speed for 2-3 minutes until light and fluffy.

Step 2: Scrape down the sides of the bowl and add the eggs, one at time. until fully incorporated. Add the vanilla bean paste (or regular vanilla) and mix to combine. 

Step 3: Whisk together the flour, baking powder, baking soda, salt, nutmeg and cardamom. Add the dry ingredients to the butter and egg mixture in three additions, alternating with the buttermilk and sour cream. Make sure your buttermilk and sour cream are at room temperature. Mix on low speed until just combined. Do not over mix.

Step 4: Transfer the batter to the prepared bundt pan, using a spatula to level the top. 

Step 5: Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center of the cake comes out clean or with a few crumbs remaining. Keep an eye on your oven and do not over bake or the cake will be dry.

Step 6: Remove the cake from the oven and set a timer for 10 minutes. At exactly 10 minutes, invert the cake onto a cooling rack or platter. Then flip the cake over 180° again so that the bottom of the cake is now the top. Allow to cool completely before adding the vanilla glaze. 

Tips for the best cake

This is the perfect cake to whip up on a whim for breakfast or dessert. Follow these three tips for the very best donut cake every time. 

• Prep your pan. This brilliant donut cake is baked in an ordinary bundt pan. I can’t recommend Nordic Ware bundt pans enough. Their quality is just the best and they have so many designs to choose from. Any bundt pan will do for this donut cake but the simpler, the better. Grease your bundt pan generously with non-stick baking spray, being careful that no puddles of oil collect in the bottom of the pan. If you don’t have a bundt pan yet, this one is my favorite.
• Make it extra moist. This cake is super tender and the crumb is perfectly light and fluffy thanks to the addition of both buttermilk and sour cream. The original recipe calls for buttermilk alone but I rarely make a cake nowadays without adding a little sour cream or full-fat yogurt to the batter. It guarantees a super moist cake and the acidity helps give the cake a higher rise. 
• Don’t skimp on the glaze. This donut bundt has the most amazing flavor all on its own, but the simple powdered sugar glaze is literally the icing on the cake that really makes this taste like a real donut. I changed up the recipe a tad and used whole milk instead of water for a thicker glaze. It tastes exactly like a glazed old fashioned donut from your favorite donut shop! Be sure to drizzle or spoon the glaze over the top of the cooled cake and don’t forget to cover the sides for extra deliciousness. 

How to make a vanilla glaze

With just 3 ingredients, a bowl and whisk, this glaze could not be easier to make. Simply whisk together the sifted confectioners sugar, whole milk and vanilla. Don’t forget to sift the sugar first for a silky smooth glaze. This icing is very forgiving so if you find it’s too thick, add more milk. If too thin, add more confectioners sugar. Once it’s thick, but pourable, drizzle it over the cooled cake. 

How to store 

Just like a freshly baked donut, this old fashioned donut bundt cake is best enjoyed the day it is made. Properly stored, it’s still pretty irresistible the second day once all of the flavors have a had a chance to marry together and the glaze has had time to sink in. Keep the cake tightly covered and store at room temperature for up to 4 days. To freeze the cake, cool the bundt completely and then wrap in two layers of plastic wrap and one layer of aluminum foil. Freeze, unglazed, for up to 3 months. Defrost overnight at room temperature and then drizzle with vanilla glaze just before serving. Tah-dah, breakfast is served!

Variations

A drizzle of simple vanilla glaze is my favorite way to top this cake. But here are a few more ideas that would be equally delicious. 

• Cinnamon sugar. Mix 2/3 cup granulated sugar with 1 to 2 teaspoons cinnamon. Coat the cake with 2 tablespoons of melted butter while warm and then sprinkle the cinnamon sugar all over the top and sides of the cake. 
• Powdered sugar. Sift confectioners sugar over the top of the cooled cake.
• Lemon glaze. For a hint of citrus flavor, add 1 tablespoon of lemon juice and 2 teaspoons of lemon zest to the vanilla glaze.
• Jam or jelly. Slice and serve with a dollop of fresh strawberry jam or jelly. 

This giant old fashioned donut cake is a thing of magic and I know you’re going to love it as much as I do. I hope you’ll add it your weekend brunch menu. Or bookmark the recipe for Easter Sunday, a quick weeknight dessert, or a even coffee break. Just find a reason to bake this cake. I say “just because” is reason enough.

Happy baking!

If you love donuts {and cake!}, you’ll love these recipes:

• Old Fashioned Donuts with Blood Orange Glaze
• Apple Cider Bundt Cake
• Lemon Poppy Seed Donuts
• Blood Orange Bundt Cake
• Brown Sugar Bundt Cake

Print