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A decadent chocolate donut cake with a glossy white vanilla glaze dripping down the sides.

Donut Cake

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5 from 14 reviews

Description

This elegant Bundt cake replicates the nostalgic texture and deep chocolate flavor of a classic old-fashioned donut. With a tender crumb enriched by buttermilk and sour cream, it is finished with a translucent vanilla glaze for a sophisticated yet comforting treat.

Ingredients

  • 1 cup unsalted European-style butter, room temperature
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 cup Dutch-process cocoa powder, sifted
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon ground cardamom (optional)
  • 1/2 cup buttermilk
  • 1/2 cup full-fat sour cream
  • 1 cup hot water
  • 2 cups powdered sugar (for glaze)
  • 3-4 tablespoons milk (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and generously coat a 10-12 cup Bundt pan with non-stick baking spray or butter and flour.
  2. In a stand mixer, cream together the room-temperature butter and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy.
  3. Add the eggs one at a time, beating well and scraping down the bowl after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, nutmeg, and cardamom.
  5. Combine the buttermilk and sour cream in a small jar; add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture, mixing on low until just combined.
  6. Gently fold in the hot water using a rubber spatula until the batter is smooth and a deep mahogany color.
  7. Pour the batter into the prepared pan and tap it firmly on the counter to remove large air bubbles, then bake for 45-50 minutes until a skewer comes out clean.
  8. Cool the cake in the pan for exactly 10 minutes before inverting onto a wire rack; flip it once more so the flat side faces up to mimic a donut shape.
  9. Once completely cooled, whisk the powdered sugar, milk, and vanilla together to create a thick glaze and drizzle it over the top, letting it set for 15 minutes before serving.

Notes

To ensure a perfect release from the Bundt pan, always grease it right before adding the batter to prevent the coating from sliding down the sides. For the best flavor, use high-quality Dutch-process cocoa and ensure all dairy ingredients are at room temperature to maintain a stable emulsion.

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakehalf.com/donut-cake/