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
Units
Scale
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.