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Glazed Old Fashioned Buttermilk Donut Cake

  • Author: Jodi
  • Total Time: 1 hour
  • Yield: 14 to 16 slices 1x




  • 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




  1. Preheat oven to 350F
  2. Spray a bundt pan with non-stick baking spray. Add a light dusting of flour, then shake off excess. Set aside
  3. Whisk the dry ingredients together in a large mixing bowl. Set aside
  4. 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.
  5. 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.
  6. 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.


  1. Whisk together the sugar, vanilla and water to make a smooth pourable glaze. 
  2. 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.
  • Prep Time: 10 mins
  • Cook Time: 50 mins