Description

This delightful Donut Cake combines the soft, fluffy texture of a classic donut with the comforting taste of a homemade cake. Each slice bursts with sweet vanilla flavor and a hint of warm nutmeg, making it perfect for brunch, dessert, or any celebration.

Ingredients

Scale

- 3 cups all-purpose flour

- 1 ½ cups granulated sugar

- 2 teaspoons baking powder

- ½ teaspoon baking soda

- 1 teaspoon salt

- 1 teaspoon ground nutmeg (optional but adds doughnut flavor)

- 1 cup buttermilk (or regular milk with 1 tablespoon vinegar)

- ¾ cup unsalted butter, melted and slightly cooled

- 3 large eggs, room temperature

- 2 teaspoons pure vanilla extract

For the Glaze (Basic Version):

- 2 cups powdered sugar

- 3 tablespoons milk (adjust for consistency)

- 1 teaspoon vanilla extract

- Pinch of salt

Instructions

Preheat Your Oven

Initially, set your oven to 350°F (175°C).
Meanwhile, grease a ring-shaped cake pan or a Bundt pan well. A donut cake needs a distinct hole in the middle for authenticity.

Combine Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg.
Basically, whisking helps distribute ingredients evenly.

Mix Wet Ingredients

Separately, mix buttermilk, melted butter, eggs, and vanilla extract.
Consequently, ensure the butter isn’t too hot, or it may cook the eggs.

Bring It All Together

Create a well in the dry ingredients.
Gradually pour in the wet mixture, stirring gently with a spatula.
Avoid overmixing, as it could cause a dense texture.

Transfer to the Pan

Pour the batter into the prepared cake pan.
Tap the pan on the counter a few times to remove air bubbles.

Bake to Perfection

Place the pan in the oven and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
However, if the top browns too quickly, lightly cover with aluminum foil.

Cool and Unmold

Let the cake cool in the pan for about 10 minutes.
Afterward, invert it onto a wire rack and allow it to cool completely before glazing.

Prepare the Glaze

Whisk powdered sugar, milk, vanilla extract, and salt in a small bowl.
Consequently, adjust the milk to reach the desired consistency.

Finish with Style

Drizzle the glaze over the cooled donut cake.
Sprinkle toppings like crushed nuts, jimmies, or candy pieces.

Notes

Variations:
- Add 1 teaspoon of ground cinnamon for a warm spice twist.
- Swap the glaze for a simple cinnamon-sugar coating by brushing melted butter over the cooled cake and sprinkling with cinnamon-sugar.
Tips:
- Make sure all refrigerated ingredients (eggs, buttermilk) are at room temperature for a smoother batter.
- Do not overmix once you add the dry ingredients; it helps keep the cake light and fluffy.
Allergies/Intolerances:
- This recipe contains wheat, dairy, and eggs. For a dairy-free version, use a non-dairy butter alternative and replace the buttermilk with a plant-based milk plus vinegar.
Adjustments for Taste Preferences:
- Increase or decrease the amount of nutmeg based on how strong you want the donut-like flavor to be.
- Add a pinch of salt to the glaze if you prefer a more balanced sweetness.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/12 of recipe
Calories: ~320 kcal
Sugar: ~24 g
Sodium: ~300 mg
Fat: ~12 g
Saturated Fat: ~7 g
Unsaturated Fat: ~4 g
Trans Fat: ~0 g
Carbohydrates: ~48 g
Fiber: ~1 g
Protein: ~5 g
Cholesterol: ~45 mg