Indulge in the sheer delight of this Glazed Buttermilk Donut Cake. Picture a generously glazed, oversized classic buttermilk donut magically transformed into cake form. It’s safe to say that the allure of freshly baked donuts is nearly irresistible, and this Glazed Buttermilk Donut Cake recipe is destined to earn a permanent spot on your list of favorite desserts. What’s even better than a donut? Well, that would be this donut cake! An added bonus: your home will be filled with an irresistible aroma while this delectable creation bakes to perfection.
Crafting this Glazed Buttermilk Donut Cake is a breeze compared to the intricacies of homemade donuts. Both kids and adults will become instant fans of this culinary marvel. The first time I made this cake, my mind was genuinely blown. It encapsulates everything we adore about both donuts and cake, resulting in a colossal homemade donut experience that’s simply impossible to resist.
This dessert leaves an indelible mark on your taste buds. After all, who could forget a cake that captures the essence of a donut so brilliantly? This cake boasts the moistness of a classic pound cake combined with all the nostalgic flavors of an old-fashioned buttermilk donut. This recipe seamlessly fits into your morning coffee ritual, brunch repertoire, holiday dessert spread, birthday breakfast (just sprinkle some festive sprinkles on top), or any-day treat!
TIPS FOR MAKING THE BEST GLAZED BUTTERMILK DONUT BUNDT CAKE
- Ensure thorough greasing of the bundt pan with cooking spray or butter to prevent any sticking when removing the cake.
- For extra deliciousness, glaze the cake while it’s still warm, allowing some of the glaze to absorb into the cake.
- After spooning in the cake batter, gently tap the bundt pan on the counter 4-6 times to eliminate any air bubbles.
WHAT MAKES THIS DONUT CAKE TASTES LIKE A DONUT?
It’s the nutmeg! You can spot those fine specks of this spice in the cake if you look closely. A generous teaspoon of nutmeg in this recipe is the secret behind the authentic donut taste. Ground nutmeg is what imparts that distinct “donut” flavor, and the nutmeg in this cake elevates it to the next level.
Beyond its uncanny donut resemblance, what truly sets this cake apart is the light glaze. You can certainly add more glaze if you desire, but the delicate glaze-to-cake ratio in this recipe is perfection. Some of the glaze seeps into the outer layer of the cake, enhancing its moisture. Another remarkable feature is that this cake is crafted from standard ingredients you likely already have at home.
HOW TO MAKE HOMEMADE BUTTERMILK
In case you find yourself without buttermilk, don’t worry; you can easily make it from scratch. Just pour 1 cup of regular milk (whole or low-fat) into a liquid measuring cup, add 1 tablespoon of lemon juice or white vinegar, stir, and let the mixture sit for 10 minutes until it begins to curdle.
When it comes to baking this cake, using a bundt pan is the way to go. The hole in the center of the bundt pan mirrors the appearance of a traditional old-fashioned buttermilk donut, adding to the cake’s allure. Baking it in a regular pan simply wouldn’t do justice to this culinary masterpiece.
LEFTOVERS
Leftover slices of this Glazed Buttermilk Donut Cake can be stored in a cool, dry place for up to 5-7 days. For optimal freshness, consider using an airtight container or tightly covering it with plastic wrap.
INGREDIENTS TO MAKE THIS BUTTERMILK DONUT CAKE
- Sugar
- Butter
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Nutmeg
- Buttermilk
INGREDIENTS FOR THE DONUT CAKE GLAZE
- Powdered sugar
- Heavy whipping cream
Glazed Buttermilk Donut Cake
This Glazed Buttermilk Donut Cake is a dessert dream come true! Picture a colossal, lightly glazed, classic old-fashioned buttermilk donut transformed into the delightful form of a cake.
Course: Dessert
Cuisine: American
Keyword: bundt cake, buttermilk donut, cake, delicious, dessert, donut, donut cake
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 10 servings
Equipment:
- Bundt pan
Ingredients: For the donut cake:
- 1 1/2 cups granulated sugar
- 1 cup salted butter
- 4 large eggs (at room temperature)
- 2 1/2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 cup whole buttermilk
For the glaze:
- 2 cups powdered sugar
- 3-4 tablespoons heavy whipping cream
Instructions:
- Preheat your oven to 350 degrees Fahrenheit. Using a stand or hand mixer, beat together the sugar and butter on medium-high speed until they are well combined and fluffy, which should take about 3 minutes. Be sure to pause and scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing in between each addition. Incorporate the vanilla extract and continue to beat until well combined.
- In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, and nutmeg. Gradually add the flour mixture in increments of 1/2 cup, alternating with 1/4 cup of buttermilk each time. Mix on low speed until each addition is fully incorporated.
- Generously grease a bundt pan with butter or nonstick baking spray. Spoon the cake batter into the prepared bundt pan and firmly tap it on the counter 4-6 times to release any air bubbles.
- Bake the cake for 50-55 minutes, depending on your oven. To check if it’s fully cooked, insert a toothpick into the center of the cake. If it comes out clean, the cake is done. Allow the cake to cool in the pan on a wire rack for 10 minutes.
- While the cake is still cooling, carefully and gently invert it out of the pan onto a serving platter. Since the cake is still warm, some of the icing will absorb into it.
- To prevent excess glaze from dripping off the cake, line foil pieces around the cake. Gently lift the outer perimeter of the bundt cake to insert foil underneath, with the foil only touching the edge. Use about four 5-6 inch pieces of foil to encircle the whole cake.
- Whisk together the powdered sugar and heavy cream until you have a smooth glaze. Add more powdered sugar if the glaze is too runny. Drizzle the glaze over the cake and allow it to set for 15-20 minutes. Remove the foil, and your delightful Glazed Buttermilk Donut Cake is ready to enjoy!