I stumbled upon the idea of this cake when I was desperately trying to recreate the flavors of those melt-in-your-mouth donuts you get at your local bakery but in the form of a cake. After a few tries – oh boy, this cake nailed it. It’s all about the balance – the buttermilk gives it that soft, tender crumb we all adore, while a smidgen of nutmeg lends that classic donut warmth.
My family can’t get enough of its fluffy goodness; honestly, it’s become a bit of a tradition now! The best part? It’s super easy, almost foolproof, and doesn’t require any fancy ingredients or techniques. You just need a Bundt pan and a few pantry staples. Oh, and did I mention it takes roughly an hour from start to finish? Perfect for those lazy mornings when you find yourself wanting something homemade but can’t be fussed spending all day in the kitchen.
So, are you ready to bring a little joy and sprinkle a touch of sweet magic on your weekend brunches? Trust me, this cake will become your family’s new favorite. Let’s dig into this delightful recipe and make your next breakfast table deliciously memorable!
How to Make Glazed Buttermilk Donut Cake
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Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 3 1/2 cups all-purpose flour (approximately 14 7/8 oz.)
- 1 teaspoon kosher salt
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1 cup whole buttermilk
- Baking spray with flour for greasing
- 2 cups powdered sugar (approximately 8 oz.)
- 1/4 cup water
Directions:
- Set the oven to preheat at 350°F and use the baking spray to coat the inside of a Bundt pan.
- In a mixing bowl, beat the sugar with the softened butter on medium-high speed until the mix is pale and fluffy—this should take about 2 to 3 minutes. Scrape the bowl occasionally.
- Add eggs one by one to the creamed mixture, making sure to mix just until the yolks disappear. Stir in vanilla extract and blend briefly.
- In another bowl, whisk the flour, baking powder, salt, nutmeg, and baking soda. Gradually add this to the creamed mixture, alternating with the buttermilk, starting and finishing with the flour mixture. Mix only until combined.
- Transfer the mixture into the prepared Bundt pan. Lightly tap the pan on your counter a few times to release any air bubbles present.
- Bake for about 45 to 50 minutes until a skewer inserted in the center emerges clean.
- Place the cake in the pan over a wire rack to cool for about 15 minutes. Then invert onto a cutting board and revert it onto the rack, rough side up, to cool completely for about an hour.
- For the glaze, blend the powdered sugar and water until smooth in a medium bowl. Brush this glaze over the cooled cake. Slice and enjoy with a smile!
Storing Suggestion:
Store any leftover cake in an airtight container to keep it fresh. It can be kept at room temperature for up to three days. If you reside in a more humid climate, consider refrigerating it, and let it come to room temperature before serving for the best texture.
Cooking Tips:
If you find yourself out of buttermilk, don’t worry! Mix a cup of milk with a tablespoon of lemon juice or vinegar and let it sit for about 10 minutes. Also, ensuring your eggs and butter are at room temperature will help in achieving that perfect, fluffy cake texture.
Serving Suggestions:
Consider serving this delightful cake with a side of fresh berries or a scoop of vanilla ice cream. For beverages, a nice cup of coffee or hot tea pairs perfectly with the rich flavors in the cake, enhancing the overall meal experience.
Ingredient Substitutions:
If you don’t have kosher salt, regular table salt will work just fine—just use a little less. You can also swap vanilla extract with almond extract for a nutty twist. Lastly, if you’re out of nutmeg, a pinch of cinnamon can give a delightful flavor.
Seasonal Variations:
In the fall, add a touch of cinnamon and clove to the batter for a warm, spiced variation. During summer, lemonade glazing instead of the regular one provides a refreshing citrusy profile, making the cake even more delightful.
Frequently Asked Questions:
How can I make sure the cake doesn’t stick to the pan?
To prevent sticking, make sure to use baking spray with flour or grease your Bundt pan thoroughly, reaching all corners and edges. This step is crucial, as the nooks and crannies of the Bundt pan can trap the cake.
Can I make this cake without a mixer?
Yes, it’s possible to make this cake without an electric mixer, although using one can make the process easier and quicker. If mixing by hand, ensure you cream the butter and sugar vigorously to achieve a light texture, adding extra effort to ensure even mixing.
What’s the best way to measure flour to avoid a dense cake?
Use the spoon-and-level method to measure flour properly. Gently spoon flour into your measuring cup until it’s overflowing, then use the back of a knife to level it off. Avoid packing the flour down, as this could lead to a dense cake texture.
Is it okay to use salted butter instead of unsalted?
You can use salted butter if that’s what you have on hand. However, it’s advised to slightly reduce the added salt in the recipe to 3/4 teaspoon to balance the added saltiness from the butter.
How can I tell when the cake is perfectly baked?
You’ll know the cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. If it comes out with wet batter, continue baking and check again in a few minutes.
Does the cake’s flavor change the next day?
Actually, the cake can taste even better the next day as the flavors have time to meld and settle. Just remember to store it properly, so it remains moist and fresh for your enjoyment.
Glazed Buttermilk Donut Cake
Ingredients
- 1 cup soft unsalted butter
- 1.5 cups white sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 3.5 cups all-purpose flour (about 14 7/8 oz.)
- 1 teaspoon kosher salt
- 0.75 teaspoon ground nutmeg
- 0.5 teaspoon baking soda
- 1 cup whole buttermilk
- 1 Baking spray with flour
- 2 cups powdered sugar (about 8 oz.)
- 0.25 cups water
Instructions
- Preheat your oven to 350°F and prepare the Bundt pan by coating it with the baking spray.
- In a mixing bowl, cream together the sugar and softened butter with a mixer on medium-high speed until it becomes light and fluffy (about 2 to 3 minutes). Don’t forget to scrape down the bowl as needed!
- Add the eggs one at a time, mixing just until combined after each addition. Toss in the vanilla, beating until just incorporated.
- In a separate bowl, combine the flour, baking powder, salt, nutmeg, and baking soda. With the mixer on low, gradually add this dry mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
- Spoon the batter into the prepared Bundt pan and give it a gentle tap on the counter 3 to 5 times to help release the air bubbles.
- Bake in the preheated oven for about 45 to 50 minutes, or until a wooden pick inserted into the center comes out clean.
- Once done, let it cool in the pan on a wire rack for 15 minutes. Then invert the cake onto a cutting board and flip it back so the rough side is facing up. Allow it to cool completely on the rack for about an hour.
- For the glaze, whisk together the powdered sugar and water in a medium bowl until smooth, then brush it over the cooled cake. Slice, serve, and enjoy!
