Our Old Fashioned Donut Bundt Cake captures the essence of fall with its warm, comforting, and indulgent flavor. It combines the best of cake and donut in a scrumptious Bundt that's both easy to bake and delightful to savor. Enjoy it to start your crisp fall morning or during an afternoon coffee break as the leaves outside turn to gold.
A Bundt cake, named after its distinctive doughnut-like shape, is a cake that is baked in a Bundt pan. This unique pan allows the cake to acquire a charming ringed structure that's as appealing to the eye as it is to the palate.
An Old-Fashioned donut, on the other hand, is a classic variety of fried dough confectionery or dessert food, typically characterized by a crisp outer layer and a soft, cakey interior.
So, when we talk about an Old-Fashioned Donut Bundt Cake, we're marrying these two time-honored treats into one heavenly delight. This cake is termed 'Old-Fashioned' not just because it harks back to beloved, traditional baking styles, but also because it incorporates the unpretentious, comforting flavors that make old-time recipes so cherished.
The result? An irresistibly moist, tender crumb that's reminiscent of your favorite old-fashioned doughnut - now in the form of a Bundt cake!
Why you'll love old-fashioned bundt cake
- Classic and Timeless: This recipe captures the essence of old-fashioned donuts in a delightful bundt cake form.
- Irresistible Aromas: The combination of cinnamon and nutmeg creates a warm and inviting aroma that fills your home as the cake bakes.
- Perfect Texture: The buttermilk in the recipe ensures a moist and tender crumb, making each bite a heavenly experience.
- Sweet and Spicy: The cinnamon sugar coating adds a deliciously sweet and slightly spicy touch, making it impossible to resist.
- Versatile and Adaptable: Enjoy this cake as a special treat for breakfast, brunch, or any time you crave a comforting and indulgent dessert.
- Unsalted butter or Earth Balance vegan baking sticks): Provides richness and moist texture to the cake.
- Granulated sugar: Adds sweetness and helps in browning the cake.
- Large eggs at room temperature: Gives structure and acts as a leavening agent.
- Vanilla extract: Enhances flavor.
- All-purpose flour: The primary structure of the cake.
- Ground cinnamon: Adds a spice note to the cake.
- Freshly grated nutmeg: Adds warmth and depth of flavor.
- Baking powder and baking soda: Acts as leavening agents to make the cake rise.
- Fine sea salt: Enhances flavor and balances sweetness.
- Buttermilk (I used almond milk): Adds tanginess and helps in tenderizing the gluten in the flour.
- For a dairy-free option, you can use almond milk or coconut milk instead of buttermilk for this donut cake.
- For a vegan version, replace the eggs with a vegan egg substitute and use vegan butter.
- You can also experiment with different spices such as cardamom or allspice for a unique flavor profile.
- If you're not a fan of cinnamon, try using a blend of different spices or even a citrus zest.
Step by Step Instructions
Step One: Preheat your oven to 350 degrees and thoroughly grease a 10- or 12-cup Bundt pan with baking spray, ensuring all grooves of the pan are well covered.
Step Two: In your stand mixer, cream together the unsalted butter and 1 1/2 cups of granulated sugar until it achieves a pale and fluffy texture. This should take around 4-5 minutes.
Step Three: Beat in the eggs one by one, waiting until each has been fully incorporated before adding the next. Follow with the vanilla extract and mix well.
Step Four: In a separate large bowl, whisk together all-purpose flour, ground cinnamon, freshly grated nutmeg, baking powder, baking soda, and fine sea salt.
Step Five: Add half of the flour mixture to the stand mixer and beat on low speed until incorporated. Scrape down the bowl's sides to ensure even mixing. Add in the buttermilk and mix until combined, followed by adding the remaining flour mixture.
Step Six: Transfer the cake batter into the Bundt pan, using a spatula to evenly distribute the mixture. Tap the pan on your counter a few times to eliminate air pockets.
Step Seven: Bake the cake for 45-55 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean, and the top should spring back when lightly pressed.
Step Eight: Allow the cake to cool in the pan for 15-20 minutes before inverting it onto a cooling rack set over a baking sheet. Tap the rack firmly to release the cake.
Step Nine: Mix the remaining sugar with the cinnamon in a small bowl. Brush the warm cake all over with the melted butter, then spoon the cinnamon sugar over the cake, gently pressing it into the surface. Allow your delicious cake to cool completely before serving.
- Make sure your butter and eggs are at room temperature before starting. This will ensure a smoother, fluffier batter.
- Don't overmix the batter. Overmixing can result in a dense cake.
- When testing the cake for doneness, insert the toothpick into a few different places. This will account for any inconsistencies in oven heat.
-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.
Yes! You can sub your favorite gluten free 1:1 flour for the all-purpose flour.
You can serve donut cake with a variety of toppings, such as chocolate or strawberry sauce, whipped cream, or even ice cream. If you want to get really creative, try serving it with a dipping sauce on the side. Whatever topping you choose, make sure it complements the flavors of the cake.
Yes, you can freeze donut cake. Just wrap it tightly in plastic wrap or aluminum foil and place it in the freezer. When you're ready to eat it, simply thaw it at room temperature or in the microwave. Serve it with your favorite topping and enjoy!
The primary difference between cake donuts and old-fashioned donuts lies in their texture and method of cooking. Cake donuts have a sweet, cake-like interior and a bit of a crunch on the outside. They are leavened with baking powder, and have a denser, crumbly texture. On the other hand, old-fashioned donuts are traditionally fried and have a crunch on the outside, but inside they have a softer and more dough-like texture.
An old-fashioned doughnut is characterized by its ring shape, a fluted edge, and a soft and cakey inside. The dough typically contains sour cream or buttermilk, which results in a tangy flavor and tender texture. It's deep fried until the exterior attains a light golden-brown color and a slightly crisp texture.
The number of donuts needed for a donut cake can vary depending on the size of the cake you want to make. For a standard three-tier donut cake, you may need around 3 to 4 dozen donuts. However, this could change based on the size of the donuts and how densely you want to stack them.
Though both are types of donuts, a cruller and an old-fashioned donut have different characteristics. A cruller is typically twisted in shape, and its dough is somewhat light and airy, closer to a pastry than a cake. This results in a donut that is crispy on the outside and almost custardy on the inside. Conversely, an old-fashioned donut has a ring shape with a fluted edge, and its cake-like texture is denser than a cruller.
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
- Vegan Pumpkin Chocolate Chip Donuts
- Easy Baked Pumpkin Donuts (Dairy-Free) with Maple Glaze
Did you make this? Please RATE THE RECIPE below:)
The BEST Old-Fashioned Donut Cake
- 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
- 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.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.