donut cake bliss: indulgent glazed bundt delight

Introduction

Ever wondered if a fluffy, buttery bundt could capture the sweet, airy charm of a classic baked donut? The answer lies in a donut cake that merges the best of both worlds, offering a breakfast treat that feels like dessert and a sweet dessert that feels like breakfast. This donut cake is an Cakes lover’s dream, promising a soft crumb, a glossy glaze, and a hint of nostalgia with every bite.

Designed for the home baker who craves an easy recipe but refuses to compromise on flavor, the dish delivers an american classic reimagined for modern kitchens. Let’s explore the steps, tips, and tricks that turn simple pantry staples into a show‑stopping baked donut that will impress family and friends.

Ingredients List

Butter: 1 cup (227 g) – adds richness and helps create a tender crumb.
Sugar: 1½ cups (300 g) – provides sweetness and contributes to a golden crust.
Eggs: 4 large (≈200 g) – bind the batter and add moisture.
Vanilla: 2 tsp (10 g) – gives a warm aromatic note.
All‑purpose flour: 3½ cups (420 g) – the structural backbone of the cake.
Leavening (baking powder & baking soda): 2 tsp + ½ tsp (≈10.5 g) – creates a light, airy texture.
Salt: 1 tsp (6 g) – balances sweetness.
Buttermilk: 1 cup (240 g) – adds tang and reacts with the leaveners for extra lift.
Glaze (powdered sugar, milk, butter): 1½ cups powdered sugar (180 g), 2 Tbsp milk (30 g), 2 Tbsp melted butter (28 g) – forms a shiny, sweet coating.

For a lighter version, swap half the butter with unsweetened applesauce; the flavor remains buttery while cutting saturated fat. If you prefer a dairy‑free glaze, replace milk with almond milk and use a plant‑based butter substitute.

Timing

Prep Time: PT20M
Cook Time: PT55M
Total Time: PT1H15M

This schedule fits nicely into a weekend morning, allowing you to enjoy a fresh baked donut cake with your coffee before the day truly begins.

Step‑by‑Step Instructions

Step 1 – Prepare the pan and preheat the oven

Preheat your oven to 350 °F (175 °C). Generously grease and flour a 12‑cup Bundt pan to ensure the cake releases cleanly after baking.

Step 2 – Cream butter and sugar, then add eggs and vanilla

In a large bowl, beat the softened butter with sugar until light and fluffy. Incorporate the eggs one at a time, followed by the vanilla extract, mixing just until combined.

Step 3 – Combine dry ingredients and incorporate buttermilk

Sift together flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, alternating with buttermilk, starting and ending with the flour. Stir gently to avoid over‑mixing.

Step 4 – Transfer batter to the Bundt pan and bake

Pour the batter into the prepared pan, smoothing the top. Bake for 55 minutes, or until a toothpick inserted in the center emerges clean. The aroma of a baked donut will fill your kitchen.

Step 5 – Prepare the glaze while the cake cools

Combine powdered sugar, milk, and melted butter in a bowl, whisking until smooth. Drizzle the glaze over the warm cake, allowing it to cascade into the Bundt’s crevices for a glossy finish.

Nutritional Information

Based on a single serving, the donut cake provides:

Calories: 475
Carbohydrates: 68.1 g
Protein: 6.7 g
Total Fat: 19.7 g
Saturated Fat: 11.6 g
Trans Fat: 0 g
Cholesterol: 108 mg
Sodium: 298 mg
Sugar: 41.1 g
Unsaturated Fat: 8.1 g

Healthier Alternatives for the Recipe

Replace half the butter with Greek yogurt to boost protein and cut saturated fat.
Use coconut sugar or a natural low‑calorie sweetener in the batter; the glaze can stay sweet with powdered erythritol.
Swap all‑purpose flour for whole‑wheat pastry flour for added fiber without sacrificing tenderness.
Incorporate mashed banana in place of some buttermilk to add moisture and potassium.

Serving Suggestions

Serve warm, sliced into thick wedges, with a dollop of whipped coconut cream for a tropical twist.
Pair with a robust cup of Americano for a classic american breakfast feel.
Top with fresh berries and a sprinkling of toasted almond slivers for extra texture.
For a festive presentation, dust the glazed surface with edible glitter or a pinch of cinnamon.

Common Mistakes to Avoid

Over‑mixing the batter creates a dense crumb; mix just until ingredients are combined.
Skipping the grease‑and‑flour step leads to a stuck cake; the Bundt pan’s design relies on proper lubrication.
Applying the glaze while the cake is still too hot can cause it to run off; let the cake rest 10 minutes before drizzling.
Using too much milk in the glaze makes it runny; keep the ratio of powdered sugar to liquid thick.

Storing Tips for the Recipe

Allow the glazed donut cake to cool completely, then wrap tightly in plastic wrap; it stays fresh for up to three days at room temperature.
For longer storage, refrigerate the wrapped cake for up to a week; re‑warm slices in the microwave for 15 seconds before serving.
Freeze individual slices on parchment paper, then place in a freezer‑safe bag; they retain quality for three months.

Conclusion

The donut cake you’ve just mastered is more than a recipe; it’s a celebration of comfort, texture, and flavor. By following this easy recipe and taking note of the tips, you’ll consistently produce a bundt‑style baked donut that dazzles as a breakfast treat or a sweet dessert. Ready to impress your guests? Try the recipe, share your results in the comments, and explore more Cakes ideas on our blog.