Buttermilk Glazed Donut Bundt Cake
I rarely come across anyone who doesn’t feel passionate (in a good way) about donuts. I mean, what’s not to love about them?! That glazed outer layer with soft and fluffy batter lightly spiced with ground nutmeg, is simply to die for.
Now imagine a lightly glazed giant buttermilk donut in a cake form! Yes, you read that right – this Buttermilk Glazed Donut Bundt Cake is way easier to make than homemade donuts yet it offers flavors and an appearance reminiscent of old fashioned buttermilk donuts.
I think it’s safe to say that this donut cake will soon be on your favorite dessert list, with both kids and adults alike being hooked! It’s a fantastic addition to your morning breakfast, brunch, holiday dessert menu or birthday celebrations.
TIPS FOR MAKING BUTTERMILK GLAZED DONUT BUNDT CAKE
- Always apply a generous amount of cooking spray or butter to each inch of your bundt cake to ensure that your cake doesn’t stick to the pan when removing it.
- Glazing your cake while still warm (not hot) helps the glaze to be better absorbed, making your cake extra moist and delicious.
To remove any air bubbles from your cake batter, tap the pan a few times on the counter before placing in the oven.
Buttermilk Glazed Donut Bundt Cake
- Preheat oven to 350 degrees F. Spray a bundt pan (the less ornate the better; I used an angel food cake bundt pan) with non-stick cooking spray and set aside.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a large bowl, use a stand mixer or hand mixer to cream together butter and sugar very well.
- Add sour cream and vanilla extract and mix well.
- Beat in 1 egg at a time, mixing for 30 seconds or so in between each egg to produce a nice, fluffy batter.
- Add 1/3 of the flour mixture to the batter, then 1/2 of the buttermilk. Continue rotating flour and buttermilk additions until all ingredients are combined.
- When adding the flour mixture and the buttermilk, only mix until the ingredients are just incorporated – do not over mix.
- Transfer the batter to prepared bundt pan. Bake for 50-60 minutes or until a toothpick in the center of the cake comes out clean. Remove from oven and cool. While the cake is cooling, prepare the glaze.
How to make the cake glaze.
- Add 2 tablespoons of water to the powdered sugar and stir until a paste forms. Continue stirring, adding just a few drops of water at a time, until you have a glaze that is spreadable.
- Remove cake from bundt pan and transfer to serving platter. Use a pastry brush to brush glaze over the top and sides of the cake. Repeat layers of glaze to ensure there is a nice old-fashioned glazed donut appearance of glaze in all the nooks and crannies.
- Allow the glaze to set for 10-15 minutes to take on a matte appearance and dry to the touch.
WHAT MAKES THIS CAKE TASTE LIKE DONUT?
- Wondering what gives this bundt cake donut-like qualities? There are a few contributing factors worth mentioning:
- Firstly, its ground nutmeg which gives traditional donuts their “donut” flavor, explaining why this bundt cake also tastes like donut.
- The glaze soaks into the outer layer of the cake, making it nice and moist while crisp on the outer layer like a glazed donut.
- Lastly, the hole in the bundt cake pan offers a donut-like appearance to the cake which is why I always use a bundt cake pan for this recipe instead of an ordinary cake pan.
CAN I USE A REGULAR CAKE PAN INSTEAD?
- Like I’ve mentioned above, the bundt cake pan adds to the donut appearance of the cake which would be sad to miss out on by using an ordinary cake pan. With that said, there isn’t anything stopping you from using an ordinary cake pan if needed.
HOW SHOULD I STORE LEFTOVERS?
- You can store any cake leftovers in the refrigerator or in a cool and dry area of your kitchen for about 5-7 days if stored in an airtight container or wrapped tightly with plastic wrap or tin foil (or both).
CAN I FREEZE BUTTERMILK GLAZED DONUT BUNDT CAKE?
- Like many cakes, you can freeze your bundt cake once it has completely cooled and granted that you wrap it tightly before storing in the freezer or have placed it in an airtight container.
- I prefer cutting individual serving pieces and wrapping these prior to storing in the freezer as then you can take out the right amount of cake slices to thaw instead of the entire cake if you prefer.
- Cake typically stores well in the freezer for up to 3 months and to defrost, simply thaw in the refrigerator for 24 hours. You can either glaze your cake prior to freezing or just before serving.
Try these other delicious cakes!
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Buttermilk Glazed Donut Bundt Cake
I think it’s safe to say that this Buttermilk Glazed Donut Bundt Cake will soon be on your favorite dessert list.
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Ingredients
- 1 cup salted butter softened
- 2 cups granulated sugar
- 4 eggs
- 2 1/2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon freshly ground nutmeg 1/2 teaspoon if not fresh
- 3.5 cups all-purpose flour
- 1 cup buttermilk
- 1/2 cup sour cream
Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tablespoons water
Instructions
- Preheat oven to 350 degrees. Spray a bundt pan (the less ornate the better; I used an angel food cake bundt pan) with non-stick cooking spray and set aside.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a large bowl, use a stand mixer or hand mixer to cream together butter and sugar very well.
- Add sour cream and vanilla extract and mix well.
- Beat in 1 egg at a time, mixing for 30 seconds or so in between each egg to produce a nice, fluffy batter.
- Add 1/3 of the flour mixture to the batter, then 1/2 of the buttermilk. Continue rotating flour and buttermilk additions until all ingredients are combined. When adding the flour mixture and the buttermilk, only mix until the ingredients are just incorporated - do not over mix.
- Transfer the batter to prepared bundt pan. Bake for 50-60 minutes or until a toothpick in the center of the cake comes out clean. Remove from oven and cool.
- While the cake is cooling, prepare the glaze.
HOW TO MAKE THE CAKE GLAZE
- Add 2 tablespoons of water to the powdered sugar and stir until a paste forms. Continue stirring, adding just a few drops of water at a time, until you have a glaze that is spreadable.Remove cake from bundt pan and transfer to serving platter.
- Use a pastry brush to brush glaze over the top and sides of the cake. Repeat layers of glaze to ensure there is a nice old-fashioned glazed donut appearance of glaze in all the nooks and crannies.Allow the glaze to set for 10-15 minutes to take on a matte appearance and dry to the touch.
Nutrition
Calories: 328kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 219mg | Potassium: 121mg | Fiber: 1g | Sugar: 30g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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This looks delish and easy enough..might just give it a try today. Thank you! P.s. your printable recipe has the flour listed under glaze.
I just saw that, I don’t know how that slipped down there. lol. Thanks for the heads up!
made this this afternoon….so simple and it smells and tastes DELICIOUS! Thank you!
I think the flour is in the wrong place, should be part of cake preparation, not glaze. Haven’t made cake yet, but will soon, sounds delicious.
I just saw that, I don’t know how that slipped down there in the recipe card. lol. Thanks for the heads up!