Description
This donut cake from scratch tastes just like your favorite old-fashioned doughnut. With a tender crumb, a hint of warm spices, and a sweet, buttery finish, it’s the perfect treat to serve for brunch, dessert, or any special occasion.
Ingredients
- 3 cups of all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 cup whole milk (room temperature)
- 2 tablespoons melted butter (cooled slightly)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg (optional, for classic donut flavor)
Frosting (Classic Buttercream)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 3–4 tablespoons milk (adjust for desired consistency)
- A pinch of salt
Instructions
Preheat your oven to 350°F (about 177°C). Prepare donut pans by lightly greasing them with butter or cooking spray.
Whisk together the flour, baking powder, salt, and granulated sugar. Add ground nutmeg for a classic donut flavor, if desired.
In a separate bowl, beat the eggs, milk, melted butter, vegetable oil, and vanilla extract. Whisk until the mixture is smooth.
Slowly add the dry ingredients to the wet mixture. Stir gently to avoid overmixing. The batter should be thick yet pourable.
Transfer the batter into a piping bag or use a spoon. Fill each donut cavity about three-quarters full to avoid overfilling.
Place the pans in the oven and bake for 10-12 minutes, or until the donuts are golden. Check doneness with a toothpick. Let the donuts cool in the pan for 5 minutes, then transfer them to a cooling rack.
Beat softened butter until creamy. Gradually add powdered sugar, salt, and vanilla extract. Mix in milk one tablespoon at a time until you reach the desired consistency.
Place one donut on a flat surface or cake board. Spread a layer of buttercream on top and add another donut, pressing gently. Repeat until all donuts are stacked. Smooth extra frosting around the sides for a polished look.
Drizzle chocolate sauce, caramel, or berry coulis over the stack. Add sprinkles or edible decorations to the top donut for extra flair. Let the cake rest for 15 minutes to set.
Use a serrated knife to slice through the donut cake for traditional servings. Alternatively, let guests pick individual donuts from the tower. Enjoy the fun and delicious result!
This donut cake recipe is proof that you can indeed make a cake out of donuts—and it tastes amazing.
Notes
- Variations: You can swap out nutmeg for cinnamon or add a dash of cardamom for a different flavor profile.
- Allergy Considerations: To make it dairy-free, use a plant-based milk and dairy-free butter substitute. For a gluten-free version, try a 1:1 gluten-free flour blend; note that the texture may differ slightly.
- Taste Adjustments: If you prefer a sweeter cake, add an extra 2 tablespoons of sugar. If you want a lighter cake, use low-fat milk or buttermilk in place of whole milk.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/10 of cake
- Calories: ~320 kcal
- Sugar: ~22 g
- Sodium: ~300 mg
- Fat: ~13 g
- Saturated Fat: ~7 g
- Unsaturated Fat: ~5 g
- Trans Fat: 0 g
- Carbohydrates: ~45 g
- Fiber: ~1 g
- Protein: ~5 g
- Cholesterol: ~60 mg