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Old Fashioned Donut Cake

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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.