With a family of seven, there’s always something to celebrate in my home, birthdays, Father’s Day, holidays, or even just making it through a long week. It feels like there’s always a cake baking in my oven. I’ve tried dozens of recipes over the years (some glorious, some… not so much), and this glazed old-fashioned donut cake has definitely earned a spot in my top 10. It’s simple, it’s beautiful, and it’s ridiculously delicious.
This cake is everything I love about an old-fashioned donut, tender, rich, just a little tangy, and it gets its magic from a combination of buttermilk and sour cream. The buttermilk brings that signature donut-shop flavor, and the sour cream keeps the crumb extra soft and moist. And yes, it bakes up in a bundt pan (this one from NordicWare is great), which gives it that satisfying donut-like shape without any of the fuss of frying.
This cake doesn’t need a celebration, it’s a celebration all by itself.
The Kind of Cake That Deserves a Moment
There’s something nostalgic about the simplicity of this cake. The glaze seeps into every curve and edge, giving you that perfect bite where crisp meets soft. It’s the kind of cake you can pull together on a quiet weekend afternoon and still feel like you’ve made something special.
It also dresses up beautifully if you want to go that route, add a little citrus zest to the glaze, toss a few edible flowers on top, or coordinate the look with a seasonal holiday color scheme. It’s lovely on an Easter table or served with coffee at a baby shower. But honestly? I’ve served it plain on a random Tuesday, and nobody’s ever complained.
Tips & Tricks for a Perfect Donut Cake
- Make sure your ingredients are room temperature for the fluffiest, most even crumb.
- Grease your Bundt pan really well. This is key to getting that cake out cleanly without tears or heartbreak. The best method I’ve found? Use a paper towel to coat every nook and cranny of the pan with softened butter or shortening. Then dust the whole thing lightly with flour, tilt and tap the pan until it’s evenly coated, and tap out the excess. You can also use a baking spray that includes flour (like Baker’s Joy), but be generous. Don’t be shy; it’s better to go overboard than to under-grease.
- Let the cake cool just a bit before glazing so the topping melts in slightly but still holds its sheen.
- Don’t skip the sour cream or buttermilk, they each play a key role in flavor and texture.
More Sweet Recipes to Try
If you’re into cozy, nostalgic treats like this one, don’t miss my Iced Oatmeal Bars (hello, chewy heaven) or Grandma Sanford’s No-Bake Cookies, a recipe that’s stood the test of time in our family and then some.
This donut cake is everything simple should be: warm, familiar, and so good it barely makes it to the next day. Give it a try, and let me know how you dress yours up or if you decide to eat it straight from the pan. No judgment here.
Old Fashioned Donut Cake
Equipment
- 1 bundt pan
Ingredients
- 1 cup butter softened
- 1 1/2 cups sugar
- 4 eggs room temperature
- 2 tsp vanilla bean paste
- 3 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 tsp ground nutmeg
- 1/4 tsp cardamom
- 1/2 cup buttermilk room temperature
- 1/2 cup sour cream room temperature
Glaze
- 3 cups powdered sugar
- 1/3 cup whole milk
- 1 tsp vanilla bean paste
Instructions
- Preheat oven to 350℉ and heavily grease a 10-12 cup bundt pan. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat together butter and sugar on medium speed until light and fluffy, scraping down the sides halfway through.
- Add eggs one at a time until incorporated, scraping down the sides as needed.
- Add vanilla bean paste and mix.
- In a separate, medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cardamom.
- Gradually add flour mixture, sour cream, and buttermilk to butter mixture on low speed, alternating between each ingredient. Mix until just combined. Some slight flour should remain.
- Remove bowl from mixer and use a spatula to scrape down sides and bottom of bowl to fold in any pockets of flour.
- Transfer batter to prepared bundt pan. Tap pan firmly several times to release any air bubbles.
- Bake for 45-50 minutes or until toothpick inserted into the center comes out clean.
- Remove cake form oven & allow to cool for ten minutes. After ten minutes, invert the cake out of the pan onto a cake platter to release from the pan. Allow to cool.
Glaze
- In a medium bowl, whisk together powdered sugar, milk, and vanilla until smooth (may need extra milk if too thick).
- Drizzle over cooled cake, covering completely. Use a silicone brush to cover sides if needed. Glaze will harden as it sits. Allow to rest and harden for twenty minutes before serving.
