Donut Cake With Glaze (Print Version)
# Ingredients:
→ Cake
01 -
345 g all-purpose flour, spooned and leveled
02 -
2 teaspoons baking powder
03 -
1 teaspoon salt
04 -
226 g unsalted butter, room temperature
05 -
350 g granulated sugar
06 -
4 large eggs, room temperature
07 -
2 teaspoons vanilla extract
08 -
1 cup whole milk, room temperature
→ Glaze
09 -
250 g powdered sugar, sifted
10 -
4–5 tablespoons whole milk
11 -
Pinch of salt
12 -
Pink gel food coloring (optional)
13 -
Sprinkles as desired
# Instructions:
01 -
Adjust the oven rack to the center position and preheat to 350˚F. Spray the inside of a 10-12 cup Bundt pan thoroughly with baking spray.
02 -
Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
03 -
In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 3-4 minutes. Scrape down the sides of the bowl.
04 -
Add the eggs, one at a time, mixing until incorporated after each addition. Mix in the vanilla extract. Scrape down sides as needed.
05 -
Add half of the dry ingredients to the wet mixture, followed by half of the milk. Repeat until all ingredients are combined. Mix until just incorporated.
06 -
Transfer the batter to the prepared pan, smoothing the top with an offset spatula. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when touched.
07 -
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack or cake plate. If the pan is well-greased, the cake should release easily. Cool completely before glazing.
08 -
Whisk together the powdered sugar and milk until smooth. Add a pinch of salt and food coloring (if desired). Drizzle over cooled cake and top with sprinkles.
# Notes:
01 -
Store tightly covered at room temperature.
02 -
Cake may be frozen before frosting. Wrap tightly in two layers of plastic wrap and freeze for up to 2 months. Defrost at room temperature.