Glazed Buttermilk Donut Cake: A Sliceable Take on a Classic Favorite
Few things are as comforting as the flavors of a freshly glazed donut, but imagine transforming that beloved treat into a cake that’s big enough to share with friends and family. The Glazed Buttermilk Donut Cake takes all the nostalgic flavors of an old-fashioned donut and delivers them in a sliceable, fluffy, and tender pound cake form. With its rich buttermilk flavor, a delicate nutmeg hint, and a decadent powdered sugar glaze, this cake is bound to become your new favorite dessert for brunches, birthdays, or any gathering that needs a little extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- Baking spray with flour: To ensure the cake releases smoothly from the pan.
- 1 ½ cups granulated sugar: Sweetness and tenderness.
- 1 ½ cups unsalted butter, softened: Richness and flavor.
- 4 large eggs, at room temperature: These help bind the cake and create structure.
- 2 tsp vanilla extract: Adds a warm, aromatic flavor.
- 3 ½ cups all-purpose flour: The base of the cake, giving it the structure.
- 2 tsp baking powder: Helps the cake rise and become fluffy.
- 1 tsp kosher salt: Balances out the sweetness and enhances the flavors.
- ¾ tsp ground nutmeg: Provides that signature flavor of old-fashioned donuts.
- ½ tsp baking soda: Works with the baking powder to give the cake its light texture.
- 1 cup whole buttermilk: Adds richness and tang.
For the Glaze:
- 2 cups powdered sugar: Sweetens the glaze.
- ¼ cup water: Thin the glaze to the right consistency for brushing.
Instructions
1. Preheat the Oven & Prepare the Pan
Start by preheating your oven to 350°F (175°C). Grease a 12- to 15-cup Bundt pan with baking spray, which ensures the cake doesn’t stick once baked. The Bundt pan is essential for creating that classic donut shape, giving the cake its distinctive look.
2. Cream the Butter and Sugar
Using a stand mixer fitted with the paddle attachment, beat the granulated sugar and unsalted butter on medium-high speed until the mixture becomes pale and fluffy—about 2 to 3 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is well combined.
3. Add the Eggs & Vanilla
Once the butter and sugar are creamed, add the eggs one at a time, beating until just combined after each addition. Then add vanilla extract, and mix again.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, kosher salt, ground nutmeg, and baking soda. The nutmeg is key here as it brings that signature flavor, reminiscent of a classic donut.
5. Alternate Adding the Dry Ingredients & Buttermilk
With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the whole buttermilk. Start and end with the flour mixture. Beat just until combined—don’t overmix, or the cake could become dense.
6. Pour the Batter Into the Pan
Spoon the batter into the prepared Bundt pan. Once it’s all in, tap the pan gently on the counter 3 to 5 times to release any large air bubbles, ensuring an even bake.
7. Bake the Cake
Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a wooden pick inserted in the center of the cake comes out clean. You’ll notice the cake takes on a golden hue with a slight crackled top—just like an old-fashioned donut.
8. Cool the Cake
Once the cake is done, let it cool in the pan on a wire rack for about 15 minutes. Afterward, carefully invert the cake onto a cutting board or platter. Then, gently flip it back over so the rough side faces up. Let it cool completely on the wire rack for about 1 hour before glazing.
9. Make the Glaze
While the cake cools, whisk together the powdered sugar and water in a medium bowl until smooth. This simple glaze gives the cake that signature donut shop look and sweetness.
10. Glaze the Cake
Once the cake has cooled completely, use a pastry brush to apply the glaze over the top and sides of the cake. Apply several layers to achieve that cracked, sugary donut coating.
Notes
- Room temperature ingredients: For the best results, make sure your butter, eggs, and buttermilk are at room temperature before you begin. This ensures the cake batter comes together smoothly and evenly.
- Don’t skip the glaze: The powdered sugar glaze is essential to give the cake its donut-like sweetness and appearance. Apply it generously to create the perfect finish.
- Proper cooling: Let the cake cool completely before glazing. If it’s too warm, the glaze won’t set properly and could run off the sides.
- Flour measurement: Be sure to measure your flour correctly. Too much flour can make the cake dense, so it’s best to use the spoon-and-level method for accurate measurements.