Glazed Buttermilk Donut Cake: A Classic Twist on a Favorite Treat
If you’re a fan of classic buttermilk donuts, this Glazed Buttermilk Donut Cake will be your new favorite dessert. It brings all the flavors and textures of your beloved donut into a moist, tender Bundt cake, complete with a sweet glaze that drips over the top for a perfect finishing touch. This cake is an ideal treat for brunches, birthdays, or any occasion where you want to impress with a homemade dessert that’s as beautiful as it is delicious.
Why You’ll Love This Recipe
This Glazed Buttermilk Donut Cake combines the rich, buttery flavor of a traditional cake with the nostalgic taste of a glazed donut. It has a hint of nutmeg that adds warmth and complexity, and the tangy buttermilk keeps the cake moist and tender. The simple powdered sugar glaze adds just the right amount of sweetness, making each bite irresistible. Plus, it’s easy to make and perfect for sharing with a crowd.
Ingredients
For the Cake:
- Baking spray with flour (for preparing the pan)
- 1 1/2 cups granulated sugar (300g)
- 1 1/2 cups (12 oz.) unsalted butter, softened
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 3 1/2 cups (about 14 7/8 oz.) all-purpose flour (418g)
- 2 tsp baking powder
- 1 tsp kosher salt
- 3/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1 cup whole buttermilk (240ml)
For the Glaze:
- 2 cups (about 8 oz.) powdered sugar (240g)
- 1/4 cup water (60ml)
Directions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Generously spray a 12- to 15-cup Bundt pan with baking spray that includes flour to ensure the cake releases easily after baking.
Step 2: Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about 2-3 minutes, or until the mixture is pale and fluffy. Don’t forget to scrape down the sides of the bowl to ensure everything is evenly mixed.
Step 3: Add the Eggs and Vanilla
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Once all the eggs are incorporated, add 2 tsp vanilla extract and mix until just combined.
Step 4: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, ground nutmeg, and baking soda. This blend of dry ingredients will provide structure and flavor to the cake.
Step 5: Combine the Wet and Dry Mixtures
With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until everything is just combined. Be careful not to overmix, as this can lead to a dense cake.
Step 6: Fill the Pan and Bake
Spoon the batter into the prepared Bundt pan, making sure it’s evenly distributed. Tap the pan gently on the counter 3-5 times to release any air bubbles that might be trapped in the batter.
Place the pan in the preheated oven and bake for 45-50 minutes, or until a wooden pick inserted into the center of the cake comes out clean. The cake should be golden brown on top and fragrant.
Step 7: Cool the Cake
Once the cake is done baking, remove it from the oven and let it cool in the pan for 15 minutes. After 15 minutes, carefully invert the cake onto a cutting board or platter. Then, flip it back over so that the rough side of the cake is facing up. Allow the cake to cool completely on a wire rack—this should take about 1 hour.
Step 8: Make the Glaze
While the cake is cooling, prepare the glaze. In a medium bowl, whisk together 2 cups powdered sugar and 1/4 cup water until smooth. The glaze should be thick but pourable—if it’s too thick, add a little more water, 1 teaspoon at a time.
Step 9: Glaze the Cake
Once the cake has cooled completely, brush the glaze over the top of the cake using a pastry brush, or pour it over the cake and allow it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.
Serving Suggestions
This Glazed Buttermilk Donut Cake is perfect for breakfast, brunch, or dessert. Pair it with a hot cup of coffee or tea for an indulgent morning treat, or serve it with a dollop of whipped cream or a scoop of ice cream for a more decadent dessert. The cake is also lovely as part of a dessert table for special occasions like birthdays or holidays.
Recipe Notes
- Make-Ahead Option: This cake can be made a day in advance. Simply store it covered at room temperature. If you want to prepare it further in advance, you can freeze the cake (without the glaze) for up to 2 months. Let it thaw at room temperature before glazing.
- Customization: Feel free to experiment with adding different spices to the batter, such as cinnamon or cardamom. You can also substitute orange or lemon zest for a citrusy twist.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Cooling Time: 1 hour
- Total Time: About 2 hours
- Servings: 12-16 servings
- Calories: 400 kcal per slice
Final Thoughts
This Glazed Buttermilk Donut Cake is the perfect combination of a classic donut and a moist, flavorful Bundt cake. The cake’s subtle nutmeg flavor and tender crumb will transport you back to your favorite bakery, while the smooth glaze provides the perfect finishing touch. Whether you’re making it for a special occasion or simply to enjoy with your morning coffee, this cake is sure to become a favorite in your recipe collection. Enjoy every delicious bite!
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Glazed Buttermilk Donut Cake
- Total Time: 2 hours
- Yield: 12-16 1x
Description
The Glazed Buttermilk Donut Cake is a tender and moist Bundt cake inspired by the flavors of classic buttermilk donuts. The cake is spiced with a hint of nutmeg and topped with a sweet, smooth glaze that gives it a donut-like finish. Perfect for breakfast, dessert, or a special occasion, this cake brings the cozy comfort of your favorite bakery donut into a delicious homemade treat.
Ingredients
For the Cake:
Baking spray with flour
1 1/2 cups granulated sugar (300g)
1 1/2 cups (12 oz.) unsalted butter, softened
4 large eggs, at room temperature
2 tsp. vanilla extract
3 1/2 cups (about 14 7/8 oz.) all-purpose flour (418g)
2 tsp. baking powder
1 tsp. kosher salt
3/4 tsp. ground nutmeg
1/2 tsp. baking soda
1 cup whole buttermilk (240ml)
For the Glaze:
2 cups (about 8 oz.) powdered sugar (240g)
1/4 cup water (60ml)
Instructions
Prepare the Pan:
Preheat your oven to 350°F (175°C). Spray a 12- to 15-cup Bundt pan with baking spray.
Cream Butter and Sugar:
In a stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until pale and fluffy, about 2-3 minutes. Be sure to scrape down the sides of the bowl as needed.
Add Eggs and Vanilla:
Add the eggs one at a time, beating after each addition until just combined. Add vanilla extract and mix until just blended.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, salt, ground nutmeg, and baking soda.
Combine Wet and Dry Mixtures:
With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
Fill the Pan and Bake:
Spoon the batter into the prepared Bundt pan and gently tap it on the counter 3-5 times to release air bubbles. Bake for 45-50 minutes, or until a wooden pick inserted in the center comes out clean.
Cool the Cake:
Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto a cutting board or platter, then gently flip it back over so the rough side is facing up. Allow the cake to cool completely on the wire rack, about 1 hour.
Make the Glaze:
In a medium bowl, whisk together the powdered sugar and water until smooth.
Glaze the Cake:
Once the cake is fully cooled, brush the glaze over the top of the cake. Let the glaze set before slicing and serving. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: 400