If you love old-fashioned donuts, you’ll adore this Glazed Old Fashioned Buttermilk Donut Cake. It’s tender, perfectly moist, topped with a simple glaze, and absolutely delicious.
(Originally published March 3, 2021)
This cake has completely stolen my heart. It’s essentially an oversized old-fashioned donut in cake form — moist, tender, and unforgettable. Baked in a Bundt pan and served upside down, it reveals the characteristic cracked, craggy surface of an old-fashioned cake donut.
A touch of nutmeg and vanilla gives the classic donut flavor, while buttermilk contributes a subtle tang that balances the sweetness. A simple powdered sugar glaze is brushed over the cooled cake to create a shiny coating that mimics a classic glazed donut. Be generous when glazing — coat the top and sides for the best effect.
This Donut Cake is perfect for a relaxed weekend breakfast or brunch, and it’s a crowd-pleaser for gatherings, potlucks, or BBQs. It’s easy to transport and makes a lovely centerpiece — find any reason to make it, and everyone will be happy you did.
Do I have to use oat flour?
You don’t have to, but I highly recommend it. Oat flour adds a gentle, nutty flavor and improves the cake’s texture. Making oat flour is easy: pulse old-fashioned oats in a food processor or blender until you have a fine powder, then measure out the amount you need.
Tips for success
- Prep the pan. Thoroughly grease the Bundt pan with nonstick spray, butter, or shortening, then dust lightly with flour and shake out the excess. This helps the cake release cleanly.
- Use buttermilk. Don’t substitute regular milk unless necessary. Buttermilk keeps the cake tender and gives the crumb a light, moist texture. If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or white vinegar to a one-cup measuring cup, then fill to the line with milk; stir and let sit 5–10 minutes.
- Don’t skip the glaze. The cake is great on its own, but the glaze transforms it into an authentic old-fashioned donut experience. Brush a generous coat over the top and sides; it will harden slightly as it sits.
- Nutmeg matters. Freshly grated nutmeg is brighter and more aromatic than pre-ground nutmeg. If you use ground nutmeg instead, use a little less since dried spices are more concentrated.
- Make ahead. The cake often tastes even better the next day. If possible, bake it a day in advance and let the flavors mellow for the best texture and taste.
I’m so glad I found this recipe. In difficult times, a simple, comforting treat like this cake can brighten the day. Even if it’s just for a few minutes, a warm slice of glazed donut cake can lift spirits and bring a little joy.
Glazed Old Fashioned Buttermilk Donut Cake
- Author: Jodi
- Total Time: 1 hour
- Yield: 14 to 16 slices
Ingredients
CAKE:
- 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
GLAZE:
- 2 1/4 cups powdered sugar
- 1/2 teaspoon vanilla
- 4 to 6 tablespoons hot water
Instructions
CAKE:
- Preheat the oven to 350°F (175°C).
- Spray a Bundt pan with nonstick baking spray, or grease with butter/shortening and lightly dust with flour. Shake out excess flour and set aside.
- Whisk the dry ingredients together (all-purpose flour, oat flour, sugar, nutmeg, baking powder, baking soda, and salt) in a large bowl and set aside.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined — do not overmix.
- Pour the batter into the prepared pan and bake 45–50 minutes, or until a toothpick inserted near the center comes out with no wet batter attached. Let the pan cool on a rack for 15 minutes.
- Invert the cake onto a cooling rack or plate, then gently flip it back so the rough, cracked edge faces up. Let the cake cool completely before glazing.
GLAZE:
- Whisk together the powdered sugar, vanilla, and enough hot water (4–6 tablespoons) to make a smooth, pourable glaze.
- When the cake is fully cooled, brush or pour the glaze liberally over the top and sides. Repeat if necessary to build a thick, shiny coating. The glaze will firm up as it sets.
Notes
- If you grind your own oat flour, start with 2 cups old-fashioned oats in a food processor, then measure out 1 1/2 cups of the resulting flour. You can also use all all-purpose flour if preferred, but oat flour adds great flavor and improves the crumb.
- Prep Time: 10 mins
- Cook Time: 50 mins
Recipe Source: Adapted slightly from The View From The Great Island