Donut Cake
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Donut Cake
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Donut cake has all the flavors you love in a donut, but in a moist and delicious bundt cake form that's sure to wow friends and family. It has a supremely tender vanilla bean cake base topped with homemade icing. Everyone will want a slice!
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Ingredients
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 1 ⅔ cup granulated sugar
- 4 large eggs
- 1 ½ tablespoons vanilla bean paste
- 3 ½ cups flour
- 2 ¼ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup buttermilk
- ½ cup sour cream
Glaze
- 3 cups powdered sugar
- ⅓ cup whole milk
- 2-3 teaspoons vanilla extract or vanilla bean paste
Instructions
- Preheat the oven to 350 degrees fahrenheit. Spray a 10-cup bundt pan well with pan spray, preferably with a pan spray that contains flour such as Baker’s Joy. If any spray pools in the bottom of the pan, blot it out with a paper towel.
- Add ½ cup unsalted butter, ½ cup vegetable oil, and 1 ⅔ cup granulated sugar to the bowl of a stand mixer and beat on medium-high for 2-3 minutes until pale and fluffy. Scrape down the sides and bottom of the bowl as needed to ensure everything is evenly incorporated.
- Add 4 large eggs and 1 ½ tablespoons vanilla bean paste and mix until incorporated.
- In a medium bowl, whisk together 3 ½ cups flour, 2 ¼ teaspoons baking soda, ½ teaspoon baking powder, and 1 teaspoon salt. Whisk together ½ cup buttermilk and ½ cup sour cream in a separate bowl.
- Add the dry ingredients and buttermilk mixture to the wet ingredients, alternating the two. Scrape down the sides and bottom of the bowl as needed until completely combined.
- Pour the batter into the prepared bundt pan and bake for 40-45 minutes or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 5-10 minutes before inverting on a cooling rack. Flip it once more so what is normally the bottom of a bundt cake is facing up and becomes the top of the cake. Let it cool this way so it doesn’t flatten out on the cooling rack.
- When the cake is cooled, prepare the glaze by whisking the 3 cups powdered sugar, ⅓ cup whole milk, and 2-3 teaspoons vanilla extract or vanilla bean paste together until smooth. Pour over the top of the cake, letting it drip down the sides. You may thin the glaze down by adding an additional tablespoon or two of milk if you prefer a thinner glaze.
Nutrition Information
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Calories
564kcal
(28%)
Carbohydrates
88g
(29%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
82mg
(27%)
Sodium
439mg
(18%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
60g
(120%)
Vitamin A
403IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 88g | 29% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 82mg | 27% |
| Sodium | 439mg | 18% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 60g | 120% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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