Craving breakfast for dessert or dessert for breakfast? Then this super easy Donut Cake is just what you need! Tasty, flavorful and super fun for the whole family.
Moist, flavorful and a giant version of a classic treat, this Donut Cake is one of our favorite treats to whip up all year long.
Are you a dessert fan and a breakfast fan? I know we are, and when we can merge those two favorites together it is heaven.
This Donut Cake Recipe is super simple and absolutely delicious. Kids and adult approved.
It is also super fun to bring to parties, use as a birthday cake, have at holiday gatherings and more.
Another thing about this Donut Cake is that the topping is really customizable and you can change the color for any occasion.
Who wouldn’t love a giant donut at their fingertips, or should I say fork tips? I know that we do!
If you are looking for a treat that will stun anyone and that everyone will be asking for the recipe, then you need to make this cake ASAP!
Some of our other favorite desserts that can be breakfast that we have on our site include: Cinnamon Crescent Rolls, Cream Horns and Bread Pudding.
WHY THIS RECIPE WORKS:
- With pantry staple ingredients, this comes together easily.
- You can use a bundt pan or a tube pan for this recipe, depending on how the look is you want.
- The colors of the glaze can be customized for holidays, parties and more.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Baking soda
Kosher salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Sour cream
Powdered sugar
Heavy cream
Pink gel food coloring
Sprinkles
HOW TO MAKE THIS DONUT CAKE, STEP BY STEP:
- Preheat the oven to 325 degrees F. Prepare a standard bundt pan by coating it with shortening and then dusting it with flour, set aside.
- In a large bowl whisk together the flour, baking soda, and salt, set aside.
- In the body of a stand mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, about 2 minutes.
- On medium-low speed add in the eggs one at a time.
- Add in the vanilla and sour cream, mix until well combined, scraping down the sides as needed.
- Add in the flour mixture a little at a time on low speed until incorporated, scrape down the sides as needed.
- Spread the batter into the prepared bundt pan and evenly smooth out with a spatula.
- Bake for 60-75 minutes, until golden brown and a knife or toothpick inserted into the center comes out clean. Let cool in the pan, then invert onto a cake stand or plate.
- In a small bowl whisk together the powdered sugar and heavy cream until it is a thick yet pourable consistency, this will take 5-6 tablespoons of the heavy cream. Add pink gel food coloring until you reach the color you desire, add a little at a time.
- Pour the glaze over the cake, decorate with sprinkles and serve.
WHAT KIND OF PAN SHOULD I USE?
We use a standard sized bundt pan for this recipe, but if you want a smoother look to this you can also use a tube pan as well.
A standard sized bundt pan is a 10-12 cup bundt pan, so if you are looking to purchase one make sure you search for standard or 10-12 cup pan.
HOW CAN I SWITCH THIS DONUT CAKE UP?
While we absolutely love the way this cake is and the simplicity of it, there are some alterations that you can make:
- Add sprinkles to the batter.
- Switch up the color of the glaze and sprinkles for other occasions.
- Use some almond extract in the batter.
- Dice up some fruit and toss it in flour and add to the batter for a fruity version.
- Make a chocolate ganache for the topping for a chocolate version.
- Add chocolate chips to the batter.
There is a ton of things that you can do to this cake since the flavor is super simple and easy to customize.
WHAT DOES THE ADDITION OF SOUR CREAM DO?
Sour cream is one of my favorite ingredients to add to baked goods. It makes this cake rich and moist.
If you do not have sour cream you can substitute greek yogurt instead, you will need one or the other for this recipe.
WHAT IS THE BEST WAY TO PREPARE THE PAN?
Whenever I bake in a bundt pan my tried and true method is rubbing the pan with shortening and then adding flour to coat the pan.
This is a surefire way that the cake does not stick to the sides. You can also use Baker’s Joy cooking spray as it contains flour as well.
But I highly suggest not using just non-stick cooking spray when making this cake.
HOW TO STORE:
You can store this cake covered or in a cake container on the countertop where it will keep for up to 2-3 days or up to a week in the refrigerator.
This cake can also be frozen! To freeze this cake make sure that it completely cools first and do not glaze.
Then wrap it up in plastic wrap and then a layer of foil and place it in the freezer. It will keep frozen for up to 3 months.
To defrost, remove to the refrigerator or countertop until thawed. Cut and serve.
TIPS AND TRICKS:
- We always coat our bundt pans with shortening and flour, see our tips above.
- You can make changes to the cake itself from additions to toppings, see some of our suggestions above.
- Make sure cake is completely cool before icing or it will melt off.
- This cake is able to be frozen, again see the tips above in the post to see how to do that.
- Make sure you are using a standard sized bundt pan.
Want a fun dessert or breakfast then you have to whip up this Donut Cake, you will not be disappointed!
If you like this recipe you might also like:
If you’ve tried this DONUT CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Donut Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temp
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 2 cups powdered sugar
- 5-6 Tablespoons heavy cream
- Pink gel food coloring
- Sprinkles
Instructions
- Preheat the oven to 325 degrees F. Prepare a standard bundt pan by coating it with shortening and then dusting it with flour, set aside.
- In a large bowl whisk together the flour, baking soda, and salt, set aside.
- In the body of a stand mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, about 2 minutes.
- On medium-low speed add in the eggs one at a time.
- Add in the vanilla and sour cream, mix until well combined, scraping down the sides as needed.
- Add in the flour mixture a little at a time on low speed until incorporated, scrape down the sides as needed.
- Spread the batter into the prepared bundt pan and evenly smooth out with a spatula.
- Bake for 60-75 minutes, until golden brown and a knife or toothpick inserted into the center comes out clean. Let cool in the pan, then invert onto a cake stand or plate.
- In a small bowl whisk together the powdered sugar and heavy cream until it is a thick yet pourable consistency, this will take 5-6 tablespoons of the heavy cream. Add pink gel food coloring until you reach the color you desire, add a little at a time.
- Pour the glaze over the cake, decorate with sprinkles and serve.
Notes
- We always coat our bundt pans with shortening and flour, see our tips above.
- You can make changes to the cake itself from additions to toppings, see some of our suggestions above.
- Make sure cake is completely cool before icing or it will melt off.
- This cake is able to be frozen, again see the tips above in the post to see how to do that.
- Make sure you are using a standard sized bundt pan.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
ORIGINALLY PUBLISHED AUGUST, 2020
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