Glazed Buttermilk Donut Cake: A Nostalgic Twist on a Classic Treat
Few desserts evoke as much comfort and joy as a classic donut. Its sweet, slightly tangy flavor paired with a shiny glaze is a childhood memory for many. What if we could take that beloved treat and transform it into a shareable, sliceable dessert? Enter the Glazed Buttermilk Donut Cake, a Bundt cake masterpiece that combines the old-fashioned charm of a donut with the sophistication and convenience of a pound cake. This dessert is not only visually stunning but also packed with all the comforting flavors of its namesake.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 20 minutes (including cooling and glazing time)
- Yield: 12 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake
- Baking Spray with Flour: Ensures the Bundt pan is well-coated to prevent sticking. A well-greased pan is essential for achieving the cake’s clean donut-like shape.
- Sugar (Granulated): Adds sweetness and helps create a tender crumb.
- Unsalted Butter: Provides richness and a moist texture. Room temperature butter ensures easy creaming with sugar.
- Eggs: Bind the ingredients together and contribute to the cake’s structure and rise.
- Vanilla Extract: Enhances the cake’s overall flavor with warm, aromatic notes.
- All-Purpose Flour: Forms the base of the cake, providing structure while maintaining a delicate crumb.
- Baking Powder & Baking Soda: These leavening agents give the cake its characteristic rise and the signature cracked top reminiscent of old-fashioned donuts.
- Kosher Salt: Balances the sweetness and enhances the flavors.
- Ground Nutmeg: Adds the nostalgic flavor of classic donuts, giving this cake its unique character.
- Whole Buttermilk: Adds moisture, tang, and tenderness to the batter. It also reacts with the baking soda to aid in leavening.
For the Glaze
- Powdered Sugar: Creates a smooth, shiny glaze that mimics the classic donut topping.
- Water: Thins the powdered sugar to the perfect consistency for brushing over the cake.
Optional Toppings
- Sprinkles for a fun, colorful twist.
- Fresh Berries to add a refreshing contrast to the sweetness.
- Crushed Nuts for texture and a nutty flavor.
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Generously spray a standard Bundt pan with baking spray that includes flour. Ensure all the crevices are coated to avoid sticking.
Step 2: Make the Batter
- Cream the Butter and Sugar: In a large bowl, beat the sugar and unsalted butter until light and fluffy, about 3-4 minutes. This step is crucial for a tender cake crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the dry ingredients, mixing just until combined. Overmixing can lead to a dense cake.
Step 3: Bake the Cake
- Pour the batter into the prepared Bundt pan, spreading it evenly. Tap the pan on the counter a few times to release any air bubbles.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes. Carefully invert it onto a wire rack, then flip it upright so the cracked side faces up. Let it cool completely.
Step 4: Make the Glaze
- In a medium bowl, whisk together the powdered sugar and water until smooth. Adjust the consistency by adding more water for a thinner glaze or more powdered sugar for a thicker coating.
Step 5: Glaze the Cake
- Brush the glaze over the cooled cake, ensuring even coverage on the top and sides. For a crackled, sugary crust, apply multiple layers, allowing each to set before adding the next.
Notes
- Cooling is Key: Ensure the cake is completely cooled before glazing. A warm cake will cause the glaze to melt and run off, losing its crackly texture.
- Use Room Temperature Ingredients: Butter, eggs, and buttermilk at room temperature incorporate more evenly into the batter, resulting in a smoother, fluffier cake.
- Storage: Keep the cake covered at room temperature for up to five days, or refrigerate for up to a week. It can also be frozen (unglazed) for up to three months.