Old-Fashioned Donut Bundt Cake

Old Fashioned Donut Bundt Cake is the perfect combination of cake and donut in a delicious and easy to make Bundt cake! Lovely for breakfast or enjoy a slice for an afternoon coffee break!

You may wonder where I find the inspiration of what to bake and share here with all of you. Sometimes it could be as simple as seeing a recipe on a show or in a book. It also could be something I come across on Facebook, like this fantastic Old-Fashioned Donut Bundt Cake.

Old-Fashioned Donut Bundt Cake

It all started on the Epiphany and my friend Michael G. posted a photo of this cake. It looked like this photo below. It was just the Bundt right out of the oven in the Bundt pan and he said he made the New York Times Old-Fashioned Bundt Cake for the Epiphany.

The main Bundt we can’t stop baking is this Lemon Bundt Cake with Lemon Curd Filling. And also this Coconut Lime Bundt Cake…so good!  So it was time to try something different!

I hearted the post and so did so many other of Michael’s friends and someone asked for the recipe. He included a link and that same afternoon I was baking this fabulous Bundt cake. It was just something spontaneous and since it’s smothered in a cinnamon sugar coating, I knew my kids would love it! Michael doesn’t have a food blog (although he should)otherwise I would link to him. Thank you, Michael, for inspiring me to baking another Bundt cake!!

How do you keep a bundt cake from sticking to the pan?

• First thing is to choose a non-stick Bundt pan. If you could get a silicone Bundt pans, they work really well!
• Next thing is to make sure you grease the pan with baking spray. You could also try to grease it with butter, but we prefer baking spray and never have the cake stick.
• If you grease with butter, the next step is to flour the pan slightly. Gently tap out any excess flour before adding the cake batter.

Can I make this bundt cake gluten-free?

Yes! You can sub your favorite gluten free 1:1 flour for the all-purpose flour.

Can I make this Bundt cake dairy-free?

Yes! You can sub the butter for your favorite dairy-free butter (I used Earth Balance vegan butter sticks) and sub a dairy free milk for the buttermilk (I used unsweetened almond milk). 

I hope to continue on here my own personal #BundtaMonth project and each month share here a different Bundt. This is my January addition and I hope you love it as much as we did!!

slightly adapted New York Times

Originally published January 30, 2019 and republished January 19, 2021.

Some other Bundt cakes to try: 

• Apple Zucchini Bundt Cake with Crunchy Limoncello Glaze
• Cranberry Bundt Cake
• Orange Yogurt Mini Bundt Cakes

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5 from 7 votes

Old-Fashioned Donut Bundt Cake

The perfect combination of cake and donut in this delicious Old-Fashioned Donut Bundt Cake! Perfect for breakfast or enjoy a slice for an afternoon coffee break!

Prep Time10 mins

Cook Time55 mins

Total Time55 mins

Course: Dessert

Cuisine: American

Keyword: Bundt Cake

Servings: 10 servings

Author: Lora

Ingredients

• 1 cup unsalted butter at room temperature, plus 1/2 cup, melted, for finishing (I used Earth Balance vegan baking sticks)
• 1 ½ cups plus 2/3 cup granulated sugar
• 4 large eggs at room temperature
• 1 ½ teaspoons vanilla extract
• 3 ½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon fine sea salt
• 1 cup buttermilk I used almond milk
• 2 teaspoons ground cinnamon

Instructions

• Heat the oven to 350 degrees. Spray with baking spray a 10- or 12-cup Bundt pan, making sure to get into all the grooves of the pan.
• In the bowl of your stand mixer, cream butter and 1 1/2 cups sugar until pale and fluffy using the paddle attachment (you could also beat it with a hand mixer), 4-5 minutes. Beat in the eggs one by one, waiting until each has been incorporated to add the next. Add the vanilla and mix to combine. Be sure to scrape the mixing bowl after each addition of the eggs.
• In large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda soda, and salt. Set aside.
• Add half of the flour mixture to the mixer beat on low speed until incorporated. Scrape down the sides of the bowl to incorporate. Add in buttermilk and beat until incorporated followed by the remaining flour mixture; scrape the sides of the bowl to incorporate.
• Spoon the cake batter into the Bundt pan; spread evenly with a spatula. Tap the pan heavily on the counter a few times to help even out the batter and remove air pockets. Bake for 45-55 minutes (ours was done at 45 mins...every oven is different), or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
• Let the cake cool in the pan for 15 to 20 minutes, then flip the pan onto a cooling rack set inside a baking sheet. Tap the pan heavily onto the rack.
• In a small bowl, mix the remaining 2/3 cup with the cinnamon to combine. Brush the warm cake all over with melted butter, then spoon cinnamon sugar over the cake. Brush any bare areas with the melted butter and reuse any cinnamon sugar that falls onto the baking sheet below the rack, using your hands to gently press it into the surface of the cake to help it stick. Make sure to fully coat the Bundt with the cinnamon sugar coating. Cool cake completely before serving.

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