Description
Is it a donut, or is it cake? Surprise–it’s both! This simple Bundt cake has the same taste and texture as an old-fashioned donut with a sweet icing to seal the deal. Serve for breakfast or dessert (or both!).
Ingredients
Units
Scale
For the cake:
- 1 cup (2 sticks) unsalted butter, softened, plus 1/4 cup unsalted butter, melted (divided)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup buttermilk
For the glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
Instructions
- First, make the cake: Preheat your oven to 350°F. Spray the bottom and sides of a 12-cup Bundt pan generously with baking spray, or grease the bottom and sides with butter and lightly dust with flour. Set aside.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, beat 1 cup softened butter and granulated sugar on medium-high speed until smooth, pale and fluffy, about 2 minutes. Scrape down the sides of the bowl, then beat in eggs, one at a time. Beat in vanilla extract.
- In a separate large bowl, whisk together flour, baking powder, salt, baking soda, cinnamon and nutmeg until combined. Stir into butter mixture in three additions, alternating with buttermilk and beginning and ending with flour, until a smooth, thick batter forms.
- Pour and spread batter into prepared Bundt pan; tap a few times on the counter to release any air bubbles. Bake for 50 to 55 minutes or until the edges of the cake are golden-brown and a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes, then carefully invert onto a cooling rack. Use a pastry brush to brush 1/4 cup melted butter all over bottom and sides of warm cake. Cool completely.
- Once the cake is fully cooled, make the glaze: In a medium bowl, whisk together powdered sugar and milk until a smooth, drippy glaze forms. Use a pastry brush to brush icing all over bottom and sides of cooled cake. Allow to set completely before slicing, about 15 minutes.
Notes
- Store leftover cake tightly covered at room temperature for up to 4 days.
- Recipe adapted from Southern Living.