Glazed Buttermilk Donut Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg (optional, for that classic donut flavor)
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
3 large eggs
1 cup buttermilk
1 tsp vanilla extract
For the Glaze:
2 cups powdered sugar
3-4 tbsp whole milk (adjust for desired consistency)
1/2 tsp vanilla extract
Instructions:
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
2. Make the Batter
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
In a large bowl, beat butter, oil, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—don’t overmix!
3. Bake the Cake
Pour the batter evenly into the prepared bundt pan. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool the Cake
Allow the cake to cool in the pan for 10-15 minutes, then carefully turn it out onto a wire rack to cool completely.
5. Prepare the Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. The glaze should be pourable but thick enough to coat the cake.
6. Glaze the Cake
Once the cake has cooled completely, drizzle the glaze over the top, letting it run down the sides for that classic donut look.
Tips:
For an extra touch, sprinkle a little cinnamon or nutmeg over the glaze while it’s still wet.
Store the cake covered at room temperature for up to 3 days.
Enjoy your homemade Glazed Buttermilk Donut Cake