Description

This donut cake combines the soft, buttery texture of a cake with the irresistible flavor of a classic donut. Baked in a Bundt pan for the perfect donut shape, it’s topped with a smooth vanilla glaze that hardens into a sweet, glossy finish. Perfect for breakfast, dessert, or any special occasion, this easy recipe is sure to impress family and friends!

Ingredients

Scale

Ingredients

For the Cake

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter (melted)
3 large eggs
1 cup buttermilk
2 teaspoons vanilla extract

For the Glaze

1 ½ cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract

Instructions

Preheat the Oven – Preheat your oven to 350°F (175°C). Grease a Bundt pan generously with butter or non-stick spray.
Mix Dry Ingredients – In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Prepare Wet Ingredients – In a separate bowl, beat the sugar, melted butter, eggs, buttermilk, and vanilla extract until smooth and well combined.
Combine Wet and Dry Mixtures – Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Bake the Cake – Pour the batter into the prepared Bundt pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake – Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Prepare the Glaze – In a bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
Glaze the Cake – Drizzle the glaze over the cooled donut cake, letting it drip down the sides for a classic donut look.
Serve and Enjoy – Allow the glaze to set for a few minutes before slicing. Serve fresh and enjoy!

Notes

Use room-temperature ingredients for a smoother batter and better texture.
Buttermilk is essential for moisture. If you don’t have it, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 10 minutes.
Do not overmix the batter, as this can make the cake dense instead of light and fluffy.
For a chocolate version, add ¼ cup cocoa powder to the dry ingredients and increase the sugar slightly.
Storing the cake: Keep leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freezing tip: Wrap the cake in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Prep Time: 15
Cook Time: 35
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: donut cake, baked donut cake, Bundt donut cake, homemade donut cake, vanilla donut cake, chocolate donut cake, easy cake recipe, breakfast cake