Introduction
There’s something magical about a cake that channels the nostalgic flavor of a classic donut — and that’s exactly what the Glazed Buttermilk Donut Cake delivers! Rich, tender, and crowned with a sweet, crackly glaze, this bundt cake captures everything you love about an old-fashioned donut — but in a sliceable, sharable form. Bonus? It’s ready in just about 1 hour!
Perfect for brunches, birthdays, or cozy coffee dates at home, this cake is pure comfort and indulgence. If you love homey bakes like our [Simple Sour Cream Coffee Cake], you’ll fall head over heels for this one too.
Table of Contents
What is Glazed Buttermilk Donut Cake?
Ever wonder what happens when a donut and a cake have a (delicious) baby? This cake has all the classic flavors and tender texture of an old-fashioned donut, but baked into a beautiful bundt — no deep-frying required! Plus, it’s topped with that signature sugary glaze you know and love.
Why You’ll Love This Glazed Buttermilk Donut Cake
✔️ No-Fry, No-Fuss: Skip the oil, bake your way to donut heaven!
✔️ Big Flavor, Little Effort: Buttermilk gives unbeatable tenderness and tang.
✔️ Perfect Anytime: Breakfast, snack, dessert… it’s always the right choice.
Ingredients You’ll Need
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
How to Make Glazed Buttermilk Donut Cake
1. Prep the Pan
Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan, making sure you coat every crevice.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar
In a large bowl, beat softened butter and sugar together until light and fluffy (about 3 minutes).
4. Add Eggs
Beat in the eggs one at a time, mixing well after each addition.
5. Alternate Dry and Wet
Add dry ingredients and buttermilk in batches, beginning and ending with the dry ingredients. Stir in the vanilla extract.
6. Bake
Pour the batter into the prepared bundt pan. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Glaze
Cool the cake for 15 minutes before inverting onto a wire rack. While the cake is slightly warm, drizzle with vanilla glaze for that perfect crackly finish.
Top Tips for Success
- Use real buttermilk if you can — it makes a huge flavor difference.
- Avoid overmixing to keep the crumb tender.
- Grease the pan well — bundts love to stick!
- Glaze while warm for maximum absorption.
- Double the glaze if you’re a glaze fanatic (we won’t judge!).
Storing and Reheating Tips
- Room Temp: Store airtight for up to 3 days.
- Freezer: Freeze slices tightly wrapped for up to 2 months.
- Reheat: Microwave slices for 10–15 seconds for that fresh-from-the-oven feel.
FAQs
What makes cake donuts different?
Cake donuts use baking powder/baking soda instead of yeast, resulting in a dense, tender crumb — just like this cake!
What does buttermilk do for donuts?
It creates a rich, tangy flavor and tender crumb — essential for that old-fashioned donut taste.
Can I use another glaze?
Absolutely! Try a maple glaze, chocolate drizzle, or even a cinnamon-sugar dusting.
Why might cake donuts crack?
Cracks often result from overmixing or high baking temps — but in cakes, those cracks make perfect glaze pockets!
Can I make this cake without a bundt pan?
Yes! You can use a 9×13-inch pan or two 8-inch round cake pans. Just adjust the baking time — start checking around the 30-minute mark with a toothpick.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can easily make a substitute:
Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, stir, and let it sit for 5 minutes before using.
Glazed Buttermilk Donut Cake
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
Prep the Pan
- Preheat the oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add Eggs
- Beat in the eggs one at a time, mixing well after each addition.
Alternate Dry and Wet
- Add the dry ingredients and buttermilk in batches, starting and ending with the dry ingredients. Stir in the vanilla extract.
Bake
- Pour the batter into the prepared bundt pan. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze
- Cool the cake for 15 minutes before inverting onto a wire rack. While the cake is still slightly warm, drizzle with vanilla glaze.
Notes
Nutrition Information (approximate):
- Carbohydrates: 42g
- Protein: 5g
- Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 90mg
- Sodium: 190mg
- Sugar: 24g