Glazed Buttermilk Donut Cake

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Imagine the joy of biting into a warm, old-fashioned glazed donut—but in the form of a cake. That’s exactly what this Glazed Buttermilk Donut Cake delivers. Whether you’re a beginner baker or just looking for a foolproof dessert, this recipe is the perfect combination of nostalgia, simplicity, and indulgence.

I remember the first time I made this cake for a brunch gathering. Everyone thought I had picked up a giant donut from a bakery, but when they found out it was homemade, they were amazed. The best part? It’s much easier to make than it looks. This cake requires basic ingredients, a Bundt pan, and a simple glaze that transforms it into a showstopper. Plus, the buttermilk gives it a rich, tender crumb that’s irresistibly good.

If you’ve never baked a cake before, don’t worry! This recipe is straightforward and forgiving, making it perfect for beginners. With minimal prep and easy-to-follow steps, you’ll have a bakery-style treat that looks impressive but requires no special skills.

Why This Recipe is Special

Beginner-Friendly: No advanced baking techniques required—just mix, bake, and glaze.

Old-Fashioned Donut Flavor: The combination of nutmeg, vanilla, and buttermilk creates that classic donut taste.
No Fancy Equipment Needed: You only need a Bundt pan and a whisk.
Perfect for Any Occasion: Whether for brunch, birthdays, or just a sweet treat, this cake is always a hit.

Stores Well: This cake stays fresh for days, making it a great make-ahead dessert.

Ingredients and Preparation

This cake uses simple ingredients, many of which you probably already have in your kitchen. Here’s what each ingredient does:

Baking spray with flour: Prevents the cake from sticking to the Bundt pan.

Sugar: Sweetens the cake and helps create a soft, tender crumb.
Unsalted butter: Adds richness and moisture.
Eggs: Provide structure and help the cake rise.

Vanilla extract: Enhances the overall flavor with warmth and depth.
All-purpose flour: The base of the cake, giving it structure.
Baking powder and baking soda: These leavening agents create a light and fluffy texture.

Kosher salt: Balances sweetness and enhances flavor.
Ground nutmeg: The secret to that signature old-fashioned donut taste.
Whole buttermilk: Adds moisture and a slight tanginess, making the cake extra tender.

Powdered sugar: Used for the glaze, giving the cake its signature “donut” appearance.
Water: Helps thin the powdered sugar to the perfect glaze consistency.

Ingredient Substitutes

No buttermilk? Use a mix of whole milk and a tablespoon of lemon juice or vinegar.

No nutmeg? Try cinnamon for a slightly different but equally delicious flavor.
Want a dairy-free version? Use plant-based butter and almond milk with a bit of vinegar.

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly with baking spray to prevent sticking.

Step 2: In a large mixing bowl, beat together the sugar and butter until light and fluffy. This step helps incorporate air into the batter for a better rise.

Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.

Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients to ensure everything mixes evenly.

Step 6: Pour the batter into the prepared Bundt pan and smooth the top. Tap the pan on the counter a few times to remove air bubbles.

Step 7: Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely. The cracked top will give it that classic donut look.

Step 9: Prepare the glaze by whisking powdered sugar and water until smooth.

Step 10: Brush the glaze over the cooled cake, allowing it to drip down the sides. For a thicker coating, apply multiple layers.

Beginner Tips and Notes

Make sure your butter is softened: This helps it mix more smoothly with the sugar.
Don’t overmix the batter: Overmixing can make the cake dense instead of light and fluffy.
Let the cake cool completely before glazing: If it’s still warm, the glaze will soak in instead of forming a beautiful coating.

Grease the Bundt pan well: Bundt cakes can be tricky to remove, so ensure every nook and cranny is covered with baking spray or butter and flour.
Want extra crunch? Sprinkle chopped nuts or sprinkles over the glaze before it sets.

Serving Suggestions

This cake is delicious on its own, but you can also:

Serve it with fresh berries for a fruity contrast.
Drizzle a bit of melted chocolate over the glaze for a chocolate-glazed donut effect.
Add a scoop of vanilla ice cream for an extra-indulgent treat.

Pair it with a cup of coffee or tea for the perfect afternoon snack.

Storing and Freezing Tips

At Room Temperature: Store in an airtight container for up to 5 days.
In the Refrigerator: Keep it covered for up to a week.

Freezing: Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Add the glaze after thawing for the best texture.

Conclusion: Try It and Share Your Experience!

Baking a cake from scratch can feel intimidating, but this Glazed Buttermilk Donut Cake proves that even beginners can make an impressive and delicious dessert. With its tender crumb, warm donut flavor, and simple glaze, this cake is bound to become a favorite in your home.

Give this recipe a try and let us know how it turned out! Did you add any fun toppings? Have any questions? Share your experience in the comments—we’d love to hear from you. Happy baking!

FAQ About Glazed Buttermilk Donut Cake

Can I make this cake without a Bundt pan?

Yes! If you don’t have a Bundt pan, you can use a regular round or loaf pan, but the shape will be different. Be sure to adjust the baking time, as shallower pans may bake faster.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is done. The top should also be golden brown with slight cracks.

Can I substitute buttermilk with regular milk?

You can use whole milk with a tablespoon of lemon juice or vinegar as a substitute. However, real buttermilk adds a distinct tangy flavor and enhances the cake’s texture.

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