Description
Glazed buttermilk donut cake delivers nostalgic bakery charm with its tender crumb and classic vanilla glaze. Bakers seeking a simple yet irresistible dessert will love this comforting treat that brings homemade doughnut magic right to your table.
Ingredients
Scale
Cake Ingredients:
Main Ingredients:
- 3 ½ cups (418g / 14 7/8 ounces) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 ½ cups (12 ounces) unsalted butter, softened
- 1 cup (240ml) whole buttermilk
- 4 large eggs, at room temperature
Leavening and Seasoning Ingredients:
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ teaspoon ground nutmeg
- ½ teaspoon baking soda
- 2 teaspoons vanilla extract
Preparation Ingredient:
- Baking spray with flour
Glaze Ingredients:
- 2 cups (240g / 8 ounces) powdered sugar
- ¼ cup (60ml) water
Instructions
- Meticulously coat a 12- to 15-cup Bundt pan with baking spray, ensuring complete coverage. Warm the oven to 350°F (175°C) for optimal baking conditions.
- Utilize a stand mixer to cream butter and granulated sugar, whipping until the mixture transforms into a pale, airy texture. Consistently scrape the bowl’s edges to guarantee uniform incorporation.
- Introduce eggs individually, gently integrating each one. Fold in vanilla extract, blending until just harmonized.
- Combine flour, baking powder, salt, ground nutmeg, and baking soda in a separate vessel. Whisk thoroughly to distribute ingredients evenly.
- Gradually fold dry ingredients into the butter mixture, alternating with buttermilk. Maintain low mixer speed, ensuring minimal overmixing. Conclude with flour mixture for optimal texture.
- Transfer cake batter into the prepared Bundt pan, gently tapping to eliminate potential air pockets. Smooth the surface for even baking.
- Position pan in preheated oven, baking for 45-50 minutes. Test cake’s readiness by inserting a wooden pick into the center – it should emerge clean and dry.
- Allow cake to rest in the pan atop a wire rack for 15 minutes. Carefully invert onto a cutting board, then return to the rack with the textured side facing upward.
- Permit cake to cool completely, approximately one hour, ensuring optimal glaze absorption.
- Craft a silky glaze by whisking powdered sugar and water until achieving a smooth, glossy consistency.
- Once cake has reached room temperature, delicately brush glaze across the surface, allowing it to cascade naturally. Let the glaze set before serving.
Notes
- Precise pan preparation ensures the cake releases smoothly and prevents sticking.
- Softened butter and room temperature eggs create a light, tender cake texture with perfect crumb.
- Alternate wet and dry ingredients gently to maintain the cake’s delicate structure and prevent overmixing.
- Tapping the pan before baking eliminates air bubbles, resulting in a more uniform cake surface.
- Cool the cake completely before glazing to prevent the glaze from melting and sliding off.
- Brushing glaze allows for an even, thin coating that enhances the cake’s appearance and sweetness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 502
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg