Rich and Moist Donut Cake

This donut cake is exactly what you need when you're craving the flavor of your favorite cake donut but want something a bit more special. The rich, buttery texture and classic donut flavor are transformed into a beautiful bundt cake that's perfect for celebrations or weekend brunches.

I first made this for my daughter's birthday when she requested something between breakfast and dessert. The pink glaze and sprinkles made it festive enough for the celebration while the familiar donut flavor made everyone smile with nostalgia.

• All purpose flour: Provides the perfect structure for this cake ensuring it holds its shape
• Baking powder: Gives the cake its rise creating a light yet substantial texture
• Unsalted butter: Delivers richness and that characteristic donut flavor
• Granulated sugar: Sweetens the cake while helping create that golden exterior
• Whole milk: Adds moisture and tenderness to the crumb
• Powdered sugar: Creates the smooth signature donut glaze
• Food coloring: Transforms the glaze into a festive pink reminiscent of classic frosted donuts
• Sprinkles: Add whimsy and celebration to the finished cake

How To Make Donut Cake

Prepare the pan:

Take time to thoroughly coat every crevice of your bundt pan with baking spray. This detail makes the difference between a perfect presentation and a cake that sticks and breaks apart during removal.

Mix the dry ingredients:

Combine the flour baking powder and salt in a bowl whisking thoroughly to ensure even distribution of leavening agents throughout the batter.

Cream butter and sugar:

Beat the butter and sugar for a full 3 to 4 minutes until the mixture becomes noticeably lighter in both color and texture. This incorporates air which helps create the perfect cake structure.

Add eggs and vanilla:

Incorporate each egg individually allowing it to fully blend before adding the next. This prevents the batter from breaking and ensures a uniform texture throughout the cake.

Combine wet and dry ingredients:

Alternating between dry ingredients and milk prevents the batter from becoming too thick or too thin at any point in the mixing process. Mix just until combined to avoid developing too much gluten which would make the cake tough.

Bake to perfection:

The cake needs 45 to 55 minutes in the oven. You'll know it's done when a toothpick inserted comes out clean and the cake springs back when lightly touched on the surface.

Cool strategically:

Allow the cake to cool in the pan for exactly 10 minutes which gives it time to set up but not stick. Inverting it too early could cause it to break while waiting too long might make it difficult to release.

Create the glaze:

Whisk together powdered sugar and milk until completely smooth then add food coloring if desired. The consistency should be thick enough to coat the cake but thin enough to drip attractively down the sides.

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My favorite part of this recipe is how the exterior develops a slight crispness similar to the crust of a freshly fried donut. My family gathers around whenever I make this attempting to claim the pieces with the most glaze and sprinkles.

Perfect Bundt Pan Success

Choosing the right bundt pan makes all the difference in this recipe. Look for one with a nonstick coating and at least a 10 cup capacity. Dark metal pans tend to brown the exterior more quickly so adjust baking time accordingly if using one. The more intricate your pan design the more thoroughly you'll need to grease it to ensure easy release.

Flavor Variations

While the classic version evokes traditional cake donuts you can easily customize this recipe. Add a tablespoon of cinnamon to the batter for a cinnamon donut cake. For chocolate lovers replace 1/3 cup of flour with cocoa powder. You can even incorporate 2 tablespoons of lemon zest and substitute lemon juice for some of the milk in the glaze for a lemon donut cake experience.

Serving Suggestions

This donut cake shines as the centerpiece of a brunch spread alongside fresh fruit and coffee. For dessert try serving slices slightly warmed with a scoop of vanilla ice cream. It also pairs beautifully with tea for an afternoon gathering. Cut into smaller pieces it makes a delightful addition to a dessert platter or buffet table.

Storage Tips

The glaze on this cake sets firmly enough that you can cover it with a cake dome or plastic wrap without damaging the appearance. Store at room temperature for up to 5 days. If you need to stack slices for storage place pieces of parchment between them to prevent sticking. While freezing the finished cake is possible the glaze may become cloudy upon thawing so consider freezing the cake unglazed if planning ahead.

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Frequently Asked Questions

→ How do I ensure the cake releases from the Bundt pan?

Thoroughly spray the pan with baking spray, ensuring all crevices are covered. Let the cake cool for 10 minutes after baking before inverting it onto a wire rack.

→ Can this cake be made ahead of time?

Yes! You can bake and freeze the cake (before glazing) for up to two months. Wrap it tightly in plastic wrap and defrost at room temperature before glazing.

→ What type of sprinkles work best for this cake?

Any sprinkles will work, but nonpareils or jimmies are popular choices for a decorative and colorful finish.

→ Can I substitute whole milk in the recipe?

Yes, you can use buttermilk, 2% milk, or even a plant-based alternative like almond milk. The texture may vary slightly depending on the substitute.

→ How should I store the leftover cake?

Store the cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate it or freeze individual slices.