Donut Cake Recipe

5 from 1 vote

Donut Cake tastes like a yummy donut topped with frosting and sprinkles. It's pretty in a bundt pan and easy to make.

Prep Time15

Cook Time45

Allow to Cool:10

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Donut Cake

Servings:

Calories: 514kcal

Author: Carrie Barnard

Ingredients

For the Cake:

1 cup Butter softened at room temperature (2 sticks)
4 Large Eggs room temperature
2 cups Granulated Sugar
2 teaspoons Vanilla Extract
3 Cups Cake Flour
3 1/2 teaspoons Baking Powder
1 teaspoon Salt
1 1/2 cups Buttermilk

For the Glaze:

2 cups Powdered Sugar
4-6 Tablespoons Heavy Cream
Food coloring and Sprinkles Optional

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Instructions

Preheat the oven to 350 degrees F.
Prepare a bundt pan by coating in butter and dusting with flour. Make sure to get all the nooks and crannies so the cake does not stick.
In the bowl of a stand mixer, beat the butter with the granulated sugar until light and fluffy on medium speed.
Reduce the speed to low and add the eggs one at a time until blended together.
Once the eggs have been combined, mix in the vanilla extract.
In a separate bowl, combine the cake flour, baking powder and salt.
Alternate adding the dry ingredients and buttermilk to the butter and sugar mixture. Make sure to scrape the sides of the bowl in between each addition. Continue this process until all the ingredients are combined.
Pour the batter into the prepared bundt pan.
Bake for 42-48 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool on a wire rack for 10 minutes before removing from the pan. Carefully flip the cake out of the pan on a serving plate or platter.
While the cake is cooling, make the glaze.
In a small mixing bowl, whisk together the powdered sugar and heavy cream. Start with 4 tablespoons and add more tablespoons until the glaze is your desired consistency.
If you plan to add food coloring, go ahead and mix that in at this time.
Finally, pour the glaze over the cooled cake. Top with sprinkles if desired. Serve and enjoy!

Notes

Allow to cool completely before adding the glaze.

Store at room temperature up to 3 days or place in the refrigerator for up to a week.

When removing the cake from the pan, place a plate on top of the cake pan and turn it upside down, then carefully jiggle the pan until the cake is released from the pan onto the plate or platter.

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