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3.7 from 1,770 votes

Glazed Old Fashioned Doughnut Cake

My Glazed Old Fashioned Doughnut Cake tastes just like a glazed old fashioned doughnut, only this one is mega-sized, in a bundt pan!  

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 16
Calories: 351 kcal
Course: Breakfast
Cuisine: American

Ingredients

dry ingredients
  • 2 cups all purpose flour
  • 1 1/2 cups oat flour See instructions here for making your own oat flour.
  • 1 1/2 cups granulated sugar
  • 1 tsp freshly grated nutmeg
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Wet ingredients
  • 1 3/4 cups buttermilk
  • 3/4 cup vegetable oil
  • 3 large eggs, at room temperature Check out my post on how to bring cold ingredients up to room temperature in a jiffy!
  • 2 tsp vanilla extract
glaze
  • 2 cups powdered sugar
  • about 5 Tbsp water

Instructions

    Cup of Yum
  1. Preheat oven to 350F
  2. Prepare a bundt pan by carefully buttering the entire surface, and then dusting with flour. Shake off excess flour.
  3. Whisk the dry ingredients together in a large mixing bowl.
  4. Whisk the wet ingredients together in a another bowl.
  5. Add the wet ingredients to the dry and whisk until just combined, don't over mix.
  6. Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes.
  7. Invert the cake and once it is safely out of the pan, gently flip it back over so that the rough edge is facing up. Let cool completely.
  8. To make the glaze, whisk the sugar with just enough water to make a smooth pourable glaze. When you lift the spoon and let the glaze drip down the 'squiggles' should disappear instantly. I used almost but not quite all of the water. If you like you can flavor your glaze with vanilla extract, but add that before adding the water.
  9. When the cake is cool, brush the glaze liberally all over, concentrating on those gorgeous cracks along the top. Work quickly, and go over the cake more than once if you need to. The glaze will harden as it sits.

Notes

  • The pan I used for this recipe is the classic Wilton 10 inch fluted bundt pan In a pinch, you can substitute regular flour for the oat flour.
  • Glazed Gingerbread Bundt Cake 
  • Pumpkin Doughnut Cake
  • Hummingbird Bundt Cake
  • Apple Walnut Zucchini Bundt
  • Chocolate Chip Pumpkin Bundt

Nutrition Information

Serving 1slice Calories 351kcal (18%) Carbohydrates 54g (18%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 9g (45%) Trans Fat 1g Cholesterol 34mg (11%) Sodium 149mg (6%) Potassium 107mg (3%) Fiber 1g (4%) Sugar 35g (70%) Vitamin A 88IU (2%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 351

% Daily Value*

Serving 1slice
Calories 351kcal 18%
Carbohydrates 54g 18%
Protein 5g 10%
Fat 13g 20%
Saturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 34mg 11%
Sodium 149mg 6%
Potassium 107mg 2%
Fiber 1g 4%
Sugar 35g 70%
Vitamin A 88IU 2%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.