Glazed Buttermilk Donut Cake is a tender, moist cake that tastes just like your favorite old-fashioned donut. With its light crumb, golden exterior, and sweet vanilla glaze, this cake is perfect for breakfast, dessert, or an afternoon treat. It’s simple to make yet incredibly satisfying, offering all the joy of donuts without the need for frying.
Why You’ll Love This Recipe
- Captures the flavor of a classic buttermilk donut in a cake form.
- Easy to prepare with no frying required.
- Perfect for sharing at brunches, gatherings, or as a holiday treat.
- Customizable with different glazes or toppings.
- Moist, flavorful, and stays fresh for days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground nutmeg
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
- Powdered sugar (for glaze)
- Milk or cream (for glaze)
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a bundt pan or 9-inch cake pan generously with butter or cooking spray.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- Cream butter and sugar: In another bowl, use a mixer to cream the softened butter and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine wet and dry: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the glaze: Whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Adjust the thickness with more sugar or milk as needed.
- Glaze the cake: Drizzle the glaze over the cooled cake, letting it drip down the sides. Allow the glaze to set before slicing and serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Chocolate Glaze: Substitute the vanilla glaze with a chocolate glaze made by mixing powdered sugar, cocoa powder, and milk.
- Cinnamon Sugar Coating: Skip the glaze and brush the warm cake with melted butter, then sprinkle with a cinnamon sugar mixture.
- Lemon Glaze: Add lemon zest and juice to the glaze for a citrusy twist.
- Topping Ideas: Garnish with sprinkles, chopped nuts, or toasted coconut for extra flair.
- Mini Cakes: Divide the batter into mini bundt pans or muffin tins for individual servings.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Wrap the cake (unglazed) tightly in plastic wrap and foil, and freeze for up to 2 months. Glaze after thawing.
- Reheating: Enjoy at room temperature or warm slices slightly in the microwave for 10–15 seconds.
FAQs
1. Can I make this cake without buttermilk?
Yes, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar as a substitute.
2. What kind of pan works best for this recipe?
A bundt pan is ideal for the donut shape, but a 9-inch round or loaf pan also works.
3. Can I add spices to the batter?
Absolutely! Cinnamon, allspice, or cardamom pair beautifully with nutmeg.
4. How do I ensure the cake doesn’t stick to the pan?
Grease the pan thoroughly with butter or nonstick spray and dust with flour.
5. Can I use a stand mixer?
Yes, a stand mixer makes the creaming process easier, but a hand mixer or whisk also works.
6. Can I make this recipe gluten-free?
Yes, use a gluten-free flour blend designed for baking.
7. How do I make the glaze thicker?
Add more powdered sugar a tablespoon at a time until you reach your desired consistency.
8. Can I bake this as cupcakes?
Yes, bake in a muffin tin for 15–20 minutes, checking for doneness.
9. What’s the best way to drizzle the glaze?
Use a spoon or a piping bag for precision, or pour it directly for a rustic look.
10. Can I double the recipe?
Yes, double the ingredients and bake in separate pans or adjust baking time for larger pans.
Conclusion
Glazed Buttermilk Donut Cake is a simple yet elegant dessert that delivers all the joy of a classic donut in cake form. Whether enjoyed with a cup of coffee in the morning or as a sweet ending to your day, this cake is sure to impress. With its tender crumb and luscious glaze, it’s the perfect recipe for donut lovers everywhere!
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Glazed Buttermilk Donut Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Dessert, Breakfast
- Cuisine: American
Description
This Glazed Buttermilk Donut Cake is a tender, buttery cake with the nostalgic flavors of a classic old-fashioned donut. Topped with a sweet, crackly glaze, it’s perfect for breakfast, brunch, or dessert.
Ingredients
For the Cake:
- 2 1/2 cups (310 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 3/4 cup (170 g) unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk
For the Glaze:
- 2 cups (240 g) powdered sugar
- 1/4 cup (60 ml) buttermilk
- 1 teaspoon vanilla extract
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly, or use a nonstick baking spray.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
3. Cream Butter and Sugars:
- In a large bowl, use a hand mixer or stand mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
4. Add Eggs and Vanilla:
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
5. Alternate Wet and Dry Ingredients:
- Gradually add the flour mixture to the wet ingredients in three additions, alternating with the buttermilk (starting and ending with the flour). Mix just until combined; do not overmix.
6. Bake the Cake:
- Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, buttermilk, and vanilla extract until smooth. If the glaze is too thick, add more buttermilk 1 teaspoon at a time.
9. Glaze the Cake:
- Once the cake has cooled, pour the glaze evenly over the top, letting it drip down the sides. Allow the glaze to set for 10–15 minutes before slicing.
Notes
- Add 1/2 teaspoon cinnamon to the glaze for a spiced version.
- Use a light hand when mixing the batter to avoid overdeveloping the gluten, ensuring a tender crumb.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months.