If you love old fashioned donuts, then you’re going to LOVE this Glazed Old Fashioned Buttermilk Donut Cake. It’s tender, perfectly moist, topped with with a simple, delicious glaze and tastes amazing!
Oh this Cake! It has completely stolen my heart and I could eat it every. single. day. I have been dying to share this with you and finally couldn’t wait any longer.
This Glazed Old Fashioned Buttermilk Donut Cake is basically an oversized donut that is unforgettable and you’re going to love it.
It’s a moist, tender pound cake that is baked in a Bundt pan and then served upside down, revealing the beautiful cracked and craggy appearance of an old-fashioned donut.
Who doesn’t love old fashioned buttermilk donuts? The crackly, glazed edges and the moist, tender inside. They are so, so good. And what’s even better, is having one in cake size form . . . it’s amazing!
Nutmeg and vanilla extract add that classic cake donut flavor, while buttermilk provides the slightest tanginess to balance out the sweetness. Then the simple powdered sugar glaze creates a shiny coating and makes it look like the real deal. Be sure to brush the glaze over the entire cooled cake, including the sides and be generous!
This cake is perfect for a weekend breakfast or brunch. It’s also the perfect cake to bring to any party, family gathering, a BBQ. . . just please find any excuse to make this, and you can thank me later.
DO I HAVE TO USE OAT FLOUR?
You don’t have to use oat flour, but I highly recommend it. It gives the cake such a good flavor and adds to the texture of the cake. It’s simple to make and definitely worth the couple minutes it takes. All you have to do is put some old fashioned oats into a food processor or blender, and grind them until they’re a fine powder, like flour.
A FEW TIPS FOR THIS DONUT CAKE:
- Prepping the pan. Be sure and spray the pan really well with nonstick spray or use butter/shortening. Follow it with a light dusting of flour whether you use nonstick spray or butter.
- Buttermilk. Please don’t try using regular milk. The buttermilk helps make this cake tender & moist, and makes the crumb light and fluffy. If you don’t have any buttermilk you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a one-cup measuring and then filling it the rest of the way of milk. Give it stir and let it stand at room temperature for 5 to 10 minutes.
- Glaze. This cake is amazing on its own, but the glaze takes it to a whole new level. It’s the real deal my friends. Be sure to cover not only the top of the cake, but also the sides. Also, don’t skimp on the glaze. Put a thick coat because more is always better, right? Go big or go home I say.
- Nutmeg. Freshly grated nutmeg is so much better than the bottled ground stuff. I highly, highly recommend using fresh, but if you don’t have any then you can use ground nutmeg, but use less because dried spiced are more concentrated. I always have a bottle of whole nutmeg in my cupboard and use my microplane to grate it.
- Make ahead. This cake is even better the second day, so I highly recommend making it a day before you need it. It’s not crucial because this cake is completely fantastic the day you make it, but it tastes even better on days two and three.
I honestly don’t even remember how I found this cake, but can I just tell you I am so happy that I did. It’s a world where things have been so tough lately, I think we could all use a little happy, and this cake will definitely make you happy and help make life better, even if it’s only for a minute or two.Print
- 2 cups all purpose flour
- 1 and 1/2 cups oat flour (*see note)
- 1 and 1/2 cups sugar
- 1 teaspoon freshly grated nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
- 3/4 cup vegetable or canola oil
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups powdered sugar
- 1/2 teaspoon vanilla
- 4 to 6 tablespoons hot water
- Preheat oven to 350F
- Spray a bundt pan with non-stick baking spray. Add a light dusting of flour, then shake off excess. Set aside
- Whisk the dry ingredients together in a large mixing bowl. Set aside
- In another medium bowl, whisk the wet ingredients together. Add the wet ingredients to the dry and mix until just combined, don’t over mix.
- 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.
- Invert the cake onto a cooling rack or a plate and then gently flip it back over so that the rough edge is facing up. Let cool completely.
- Whisk together the sugar, vanilla and water to make a smooth pourable glaze.
- When the cake is cool, brush the glaze liberally all over, going over the cake more than once if you need to. The glaze will harden as it sits.
- If you are grinding your own oat flour, start with 2 cups of old fashioned oats, process in a food processor, and then measure out 1 and 1/2 cups of the flour. Also, you can just use all all-purpose flour in this cake, but the oat flour definitely adds an amazing flavor and helps this cake have the perfect crumb.
Recipe Source: Adapted slightly from The View From the Great Island