Donut Cake

Okay, imagine this: a giant donut cake that’s baked to a beautiful golden brown, just like the ones you’d see at your local donut shop, but in cake form. This cake is essentially a buttermilk pound cake with a little bit of spice.

It’s a moist, delicious treat that I have been utterly obsessed with ever since it came out of the oven. 

The best part? It has all the flavors of an old-fashioned donut—sweet, buttery, and just the right amount of spice. It’s like taking your favorite donuts and turning them into one big, delicious dessert. 

This donut cake recipe is a supremely easy cake to whip up, and there’s nothing better than slicing into a warm, tender piece of it fresh from the oven. It’s the perfect way to satisfy a donut craving without leaving home!

(full recipe and list of ingredients can be found in the recipe card)

Cake flour has a lower protein content compared to all-purpose flour, resulting in less gluten formation. This means that the cake will turn out a bit softer and more tender crumb. Its fine texture also helps create a lighter crumb and a delicate structure that better mimics a donut! 

Granulated sugar sweetens the cake and caramelizes while baking for a golden crust and richer flavor.

Nutmeg and cardamom add warmth and depth of flavor to the donut cake that resembles that flavor of cake donuts. Nutmeg provides a sweet, nutty spiciness, while cardamom contributes a citrusy, floral notes.

Unsalted Butter adds a rich, buttery flavor, complementing the tanginess of the cream cheese. It also helps create a tender crumb by coating the flour’s proteins in fat, preventing excess gluten development.

Butter-flavored shortening adds buttery taste while providing stability and structure. Its higher melting point helps the cake maintain a tender crumb and stay moist for DAYS!

Buttermilk adds moisture and tenderness to cake while also giving it a slight tangy flavor. Its acidity reacts with the leaveners to create a lighter, fluffier texture by helping the cake rise. You can also make your own buttermilk with just two ingredients – check out my guide on how to make buttermilk.

Vanilla extract enhances a pound cake’s flavor with its classic, warm sweetness, while butter vanilla emulsion adds a richer, buttery depth and a more concentrated, bakery-style vanilla flavor.

Variations

• Use a chocolate glaze instead of the vanilla glaze! Add a few tablespoons of cocoa powder to the glaze (if it thickens too much, add more heavy cream or milk)
• Feel free to add the flavors of your favorite cake donut – fold in some blueberries or even swap out the buttermilk for 1 cup of sour cream if that your fave kind. 
• If you love those pink sprinkle donuts,  add a drop of pink food coloring to the glaze and add giant sprinkles on top to make that giant donut cake vibes.

How To Make Donut Cake 

Prepare the Cake Batter

Preheat the oven to 325 degrees F. Spray a 15-cup bundt pan or tube pan with with nonstick baking spray OR use a pastry brush to coat the pan in butter and add 2-3 tbsp of flour. Coat the entire pan in the flour and tap off any excess flour. Set aside.

Start by mixing the dry ingredients – In a separate bowl, combine flour, nutmeg, cardamom, and kosher salt together in a bowl. Whisk together and set aside.

Step 1: Add butter, butter flavored shortening, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 7 minutes, scraping down the sides of the bowl midway through. Begin adding eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next. Then add in the vanilla extract and butter vanilla emulsion. Scrape down the sides of the bowl again and continue to mix for 1-2 minutes, until all ingredients are fully incorporated and the mixture looks fluffy.

Step 2: Add half of the flour mixture to the bowl, mix until just combined, about 15 seconds. Then pour in the buttermilk and continue to mix on low speed until combined, about 10 seconds. Add the remainder of the dry ingredients and mix until combined, about 20 seconds. Scrape down the sides of the bowl once more, ensuring to scrape all of the way down to the bottom of the bowl, making sure that all of the batter is mixed together. 

Bake the Cake

Step 3: Add the cake batter to the prepared bundt pan. Bake for 1 hour and 25-35 minutes, until a wooden skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn over to cool completely on a wire rack. 

Add the Glaze

Step 4: Once the cake has cooled, make the powdered sugar glaze by mixing together powdered sugar, buttermilk, sour cream, vanilla extract, a pinch of salt, and the tiniest dash of cardamom.

Step 5: Pour on top of the cake and serve.

Expert Baking Tips 

• Use room temperature ingredients – this applies to the butter, shortening, eggs, and buttermilk. Using room temperature ingredients creates a smooth batter that traps air when mixed, leading to a lighter, fluffier texture in cakes. Cold ingredients can cause uneven mixing and may prevent proper emulsification, which can affect the cake’s structure and rise.
• Sift Dry Ingredients: Sifting flour and spices ensures a lump-free batter and a finer crumb texture.
• Grease the Pan Thoroughly: Coat your bundt or donut pan with butter and flour (or baking spray with flour) to prevent sticking and ensure clean edges.
• Store Properly: Keep the cake covered or in an airtight container to maintain its moisture and freshness for up to a week.
• Cool Before Unmolding: Let the cake cool in the pan for 10–15 minutes before turning it out onto a rack to avoid breaking or sticking.