Old-Fashioned Donut Bundt Cake

Savoring Italy

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!

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prep Time

10 min


– 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

Cook Time: 35 min


White Scribbled Underline

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.

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