Dreamy Sweet Buttermilk Donut Cake Recipe for Breakfast Bliss

Soft, golden crumbs melt in your mouth with this delightful buttermilk donut cake that blends classic bakery charm with homemade comfort.

Bakers adore this simple recipe for its nostalgic flavor and tender texture.

The sweet buttermilk donut cake brings warmth to any kitchen with its rich, buttery notes.

Every slice promises a delectable journey through layers of moist, delicate goodness.

A sprinkle of powdered sugar transforms this humble cake into an irresistible treat that beckons from the plate.

The aroma alone will draw hungry friends to the kitchen, eager to savor each delightful bite.

Prepare to indulge in a dessert that celebrates the pure joy of classic baking.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Calories: 325 kcal

Servings: 12

Glazed Buttermilk Donut Cake Ingredient List

• All-Purpose Flour: Provides the foundational structure with a light, tender crumb that makes every slice melt in your mouth.
• Granulated Sugar: Delivers sweetness and helps create a golden, caramelized exterior while keeping the cake beautifully moist.
• Buttermilk: Adds tangy richness and ensures an incredibly soft, tender texture with its natural acidity.
• Baking Powder: Creates gentle rise and airiness, giving the cake its signature fluffy consistency.
• Baking Soda: Helps neutralize buttermilk's acidity and contributes to the cake's perfect lift.

• Vanilla Extract: Infuses deep, warm aromatic notes that complement the cake's sweet profile.
• Salt: Balances and amplifies all the other flavors, making each bite more complex and satisfying.

• Eggs: Bind ingredients together and provide rich, smooth structure to the cake.
• Unsalted Butter: Contributes luxurious richness and helps create a velvety, tender crumb.

Tools to Make Buttermilk Donut Cake

• Bundt pan: 10-cup size, essential for creating the cake's signature ring shape.
• Mixing bowls: Medium to large sizes for combining dry and wet ingredients.
• Whisk: Perfect for blending ingredients smoothly without lumps.
• Electric mixer or stand mixer: Helps cream butter and sugar efficiently.
• Measuring cups and spoons: Accurate measurements are key for baking success.
• Rubber spatula: Great for scraping batter from sides of the bowl.
• Wire cooling rack: Allows cake to cool evenly and prevents soggy bottom.
• Sifter (optional): Helps create lighter, lump-free dry ingredients.

Baking Instructions for Glazed Buttermilk Donut Cake

• Warm Up the Oven

Fire up your oven to a toasty 350F. Grab your Bundt pan and give it a quick coating of baking spray or butter and flour to prevent any sticky situations.

• Create the Cake Base

Whisk together your dry ingredients until they’re perfectly blended, creating a smooth foundation for your delightful cake. Make sure to break up any sneaky lumps that might try to hide in the mix.

• Blend Wet Ingredients

In a separate bowl, combine your wet ingredients with smooth, circular motions. Beat them until they transform into a silky, creamy mixture that promises incredible texture.

• Marry the Mixtures

Gently fold your wet ingredients into the dry ingredients. Use a light touch, mixing just until everything comes together. Overmixing can make your cake tough, and we want it tender and dreamy.

• Pour and Spread

Carefully transfer the batter into your prepared Bundt pan. Use a spatula to spread it evenly, making sure every inch gets filled with potential deliciousness.

• Bake to Perfection

Slide the pan into the preheated oven and let it bake for about 45-50 minutes. Your cake is ready when a toothpick inserted comes out clean and the top is golden brown.

• Cool and Glaze

Allow the cake to cool in the pan for 10 minutes, then flip it onto a wire rack. Once completely cooled, drizzle with a sweet buttermilk glaze that’ll make taste buds dance.

Tips for a Perfect Donut Cake Glaze

• Generously coat the Bundt pan with flour or baking spray to ensure the cake slides out perfectly without sticking.
• Let eggs and buttermilk sit at room temperature before mixing to create a smoother, more even cake batter with better rise.
• Add powdered sugar gradually to the glaze, stirring until you achieve a thick yet drizzleable consistency that clings beautifully to the cake's surface.
• Swap whole buttermilk for low-fat buttermilk and use Greek yogurt instead of sour cream to reduce overall fat content while maintaining moisture.
• Experiment with adding vanilla bean seeds, orange zest, or a dash of nutmeg to the batter for a personalized flavor profile that elevates the classic donut cake.

How to Serve Your Donut Cake with Style

• Breakfast Bliss: Serve alongside a steaming cup of coffee or freshly brewed tea for a delightful morning treat that wakes up your taste buds.
• Dessert Drama: Top each slice with a scoop of vanilla bean ice cream and a drizzle of caramel sauce for an indulgent after-dinner experience.
• Brunch Centerpiece: Arrange slices on a beautiful cake stand with fresh berries and a dusting of powdered sugar to create an elegant centerpiece for weekend gatherings.
• Afternoon Pick-Me-Up: Pack individual slices in lunch boxes or wrap them for a sweet afternoon snack that brings comfort and joy during a busy day.

Store Glazed Donut Cake for Later Enjoyment

• Keep cake covered at room temperature for 3-4 days inside an airtight container to maintain softness and prevent drying.
• When storing longer than 4 days, wrap tightly in plastic wrap and refrigerate up to 7 days, allowing cake to reach room temperature before serving for best flavor and texture.
• Slice cake into individual portions, wrap each separately in plastic wrap and aluminum foil, then store in freezer-safe bag for up to 3 months. Thaw overnight in refrigerator before enjoying.
• Prepare cake one day ahead and store at room temperature, which allows flavors to develop and intensify, creating a more delicious dessert experience.

FAQs

• What makes buttermilk important in this cake recipe?

Buttermilk adds moisture, tenderness, and a subtle tangy flavor to the cake, helping to create a softer texture and more delicate crumb compared to using regular milk.

• Can I substitute buttermilk if I don't have it?

Yes, you can make a quick buttermilk substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of whole milk, letting it sit for 5-10 minutes until it curdles slightly.

• What type of flour works best for this recipe?

All-purpose flour is ideal for this Bundt cake, providing the right balance of protein and texture to create a tender, consistent cake structure.

• How do I know when the cake is perfectly baked?

Insert a toothpick or cake tester into the center of the cake – if it comes out clean with just a few moist crumbs, the cake is done. Avoid overbaking to maintain the cake’s moisture.

Sweet Buttermilk Donut Cake Recipe

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4.6 from 15 reviews

• Total Time: 1 hour
• Yield: 13 1x

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Description

Glazed Buttermilk Donut Cake brings classic diner nostalgia to home kitchens with a moist, tender crumb that echoes beloved breakfast pastries. Sweet vanilla glaze and comforting buttermilk notes will draw you into this delightful dessert experience.

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Ingredients

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• 2 ½ cups (310 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• ¾ cup (170 g) unsalted butter, softened
• 3 large eggs
• 1 cup (240 ml) buttermilk
• 1 ½ tsps baking powder
• ½ tsp baking soda
• 1 tsp salt
• ½ tsp ground nutmeg
• 1 tsp vanilla extract
• 2 cups (240 g) powdered sugar
• ¼ cup (60 ml) buttermilk
• 1 tsp vanilla extract

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Instructions

1. Preparation: Preheat oven to 350°F and thoroughly grease a bundt pan with butter or non-stick spray, ensuring complete coverage to prevent cake from sticking.
2. Dry Ingredients: Sift flour, baking powder, salt, and nutmeg together in a large mixing bowl, creating a uniform dry mixture with no visible lumps.
3. Wet Mixture: Cream butter and sugar in a separate bowl using an electric mixer until fluffy and pale, incorporating eggs one at a time until fully integrated and smooth.
4. Batter Formation: Gradually fold buttermilk and vanilla extract into the creamed mixture, alternating with the dry ingredient blend, stirring gently to maintain a light, airy consistency without overmixing.
5. Baking Process: Pour batter into prepared bundt pan, spreading evenly and tapping pan gently to release any trapped air bubbles, then bake in the center of the oven for 45-50 minutes until a cake tester comes out clean.
6. Cooling Technique: Remove cake from oven and let rest in pan for 10 minutes, then carefully invert onto a wire rack to cool completely, allowing structural integrity to develop.
7. Glaze Preparation: Whisk powdered sugar, milk, and vanilla extract until smooth and slightly translucent, creating a silky drizzling consistency.
8. Finishing Touch: Once cake has cooled, generously pour glaze over the top, allowing it to cascade naturally down the cake’s contours, creating an elegant, appetizing presentation.

Notes

• Prevent Lumps Carefully: Sift dry ingredients through a fine-mesh strainer to eliminate potential flour clumps, ensuring a smooth, uniform cake texture.
• Manage Mixing Technique: Fold ingredients gently using a spatula with wide, soft motions to maintain air pockets, which guarantee a light, tender crumb.
• Control Moisture Balance: Use room temperature buttermilk and eggs to create better ingredient integration and more consistent baking results.
• Glaze Application Strategy: Let cake cool completely before glazing to prevent runny, absorbed coating and achieve a picture-perfect, glossy finish.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 390
• Sugar: 34 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg