Glazed Buttermilk Donut Cake
A moist, tender cake that captures the essence of classic donuts with a fluffy, buttermilk-rich batter and aromatic nutmeg. Finished with a silky vanilla glaze, it's a crowd-pleasing baked treat perfect for brunch or dessert. Easy to make with a Bundt pan, this cake balances richness and lightness for a unique home-baked twist on donut flavors.
Servings: 12 servings
Calories: 300kcal
Ingredients
- Non-stick baking spray with flour (for coating the Bundt pan)
- 1 1/2 cups granulated sugar
- 1 1/2 cups unsalted butter, softened
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1 cup whole buttermilk
- 2 cups powdered sugar (for glaze)
- 1/4 cup water (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Generously coat a 12- to 15-cup Bundt pan with baking spray that contains flour to prevent sticking.
- In a large bowl, cream together granulated sugar and softened butter on medium-high speed for 2-3 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract for aromatic depth.
- In another bowl, whisk together flour, baking powder, salt, nutmeg, and baking soda to evenly combine.
- Alternately add the dry ingredients and buttermilk to the butter-sugar mixture, starting and ending with the flour. Mix on low until just combined, avoiding overmixing to preserve tenderness.
- Spoon the batter into the prepared Bundt pan, smoothing the top. Tap the pan gently to remove air bubbles.
- Bake for 45-50 minutes, or until a toothpick comes out clean. Cool for 10 minutes in the pan.
- Carefully invert the cake onto a wire rack to cool completely.
- Prepare the glaze by whisking powdered sugar and water in a bowl until smooth. Drizzle the glaze over the cooled cake, allowing it to cascade down the sides.
Notes
Ensure the cake is completely cooled before adding the glaze to prevent melting.
For a vegan version, substitute butter with non-dairy margarine and use a plant-based milk (e.g., almond milk) for the buttermilk.
Add chopped nuts or citrus zest to the batter for extra texture and flavor. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
For a vegan version, substitute butter with non-dairy margarine and use a plant-based milk (e.g., almond milk) for the buttermilk.
Add chopped nuts or citrus zest to the batter for extra texture and flavor. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.