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Glazed Buttermilk Donut Cake

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This cake combines the rich, tangy flavor of buttermilk with a hint of nutmeg, reminiscent of traditional donuts. Topped with a simple powdered sugar glaze, it’s perfect for breakfast, brunch, or dessert.

Ingredients

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For the Cake:

  • 1½ cups granulated sugar
  • 1 cup (8 oz.) unsalted butter, softened
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • 1 cup whole buttermilk

For the Glaze:

  • 2 cups powdered sugar
  • ¼ cup water

Instructions

  1. Prepare the Pan:
    • Preheat your oven to 350°F (175°C).
    • Generously coat a 12- to 15-cup Bundt pan with baking spray that includes flour.
  2. Mix the Batter:
    • In a stand mixer fitted with the paddle attachment, beat the granulated sugar and softened butter on medium-high speed until pale and fluffy, about 2 to 3 minutes.
    • Add the eggs one at a time, beating until just combined after each addition.
    • Mix in the vanilla extract.
  3. Combine Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking powder, salt, nutmeg, and baking soda.
  4. Incorporate Dry Ingredients and Buttermilk:
    • With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
  5. Bake the Cake:
    • Spoon the batter into the prepared Bundt pan, smoothing the top.
    • Gently tap the pan on the counter a few times to release any air bubbles.
    • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Cake:
    • Allow the cake to cool in the pan on a wire rack for 15 minutes.
    • Invert the cake onto a serving platter and let it cool completely, about 1 hour.
  7. Prepare the Glaze:
    • In a medium bowl, whisk together the powdered sugar and water until smooth.
  8. Glaze the Cake:
    • Once the cake has cooled, brush the glaze over the top and sides, allowing it to drip down and set.

Notes

  • Ensure the cake is completely cool before glazing to prevent the glaze from melting and becoming too thin.
  • Freshly grated nutmeg enhances the donut-like flavor, but pre-ground nutmeg works as well.
  • Store the cake in an airtight container at room temperature for up to 5 days.

Find it online: https://recipe.newsvks.com/glazed-buttermilk-donut-cake/