If you are craving breakfast for dessert then this easy Donut Cake is just what you need! Tasty, flavorful and absolutely addicting.
I love cake, but we all know that. I’ve stressed that all these years that I’ve had this site. But I mean you don’t even know the extent that I like cake.
But I also like donuts, they are one of my favorite breakfast items ever. I am not too picky when it comes to breakfast but when donuts are there, I eat them!
Let’s just say that I love both almost equally, so I decided that I wanted to combine the two and make myself one giant Donut Cake!
WHY THIS RECIPE WORKS:
- With pantry staple ingredients any baker can easily whip this up!
- You can use a bundt pan or a tube pan for this recipe, depending on how the look is you want.
- You can glaze this Donut Cake with any color you’d like!
This Donut Cake Recipe is so fun, the kids absolutely love it, they think that it is so cool that they are able to eat a donut, but yet a cake at the same time.
I mean I’m a grown woman and I still think that it is so cool. It has been one of my favorite recipes we make for a while.
So it is finally time that I get to share it with you. It has easy flavors that pair well with any flavor topping that you put on it also.
HOW TO MAKE THIS DONUT CAKE, STEP BY STEP:
- In a large bowl whisk together the flour, baking soda, and salt, set aside. In the body of a stand mixer 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.
- Evenly smooth out the cake batter into the a bundt pan coated with shortening and flour.
- Preheat the oven to 325°F. 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, invert it 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.
I know this Donut Cake looks super hard to make, well to some it may. But it is so so easy to just whip these ingredients together!
I love that this cake is super simple and it does taste just like a cake donut that has been glazed. It really really is super yummy.
Technically since it is just essentially a giant donut, you could eat this for breakfast if you want, I mean I’m not judging, I do it all the time!
HOW TO STORE:
This Donut Cake will last properly stored in a cake carrier or in any air tight container at room temperature for up to five days.
You can extend the life by a few days if you place in the refrigerator, this also helps the glaze not melt in case it gets too hot in the house.
This cake can also be frozen, but do not ice the cake before you freeze. To freeze this cake make sure that it completely cools.
Then wrap it up in Saran Wrap, or tinfoil and plate it in the freezer, this should last up to 3 months for the freshest flavor.
Another fun idea if you want to give this cake a little more color is to bake some sprinkles inside and make it a Funfetti Donut Cake!
We have done this a lot as the kids love their colors and sprinkles, it doesn’t ruin the texture or anything, usually we will add maybe 1/2-3/4 cup of rainbow sprinkles to the batter.
It’s just something different that you can try that we really like to do as well.
HOW TO MAKE THE PERFECT BUNDT CAKE:
So I have a tried and true method that makes my bundt cakes come out of the pan perfectly every single time.
I always use shortening and then flour the bundt pan really well. I have never had an issue with them coming out with cracks, or anything sticking.
There are other methods out there like using Bakers Joy, which has flour added into it or you can make your own Miracle Pan Release that ensures the cake comes out without sticking.
While both those methods work, I have always stuck and will always use the tried and true shortening with flour, never fails. If you are making a chocolate bundt cake you can use cocoa powder in place of flour.
This Donut Cake has to be one my favorite cakes ever. I don’t know why, I think because of the name or how it looks like a giant donut.
There is just something nostalgic about this cake that I love and can’t get over so I just have to brag about how much I love it.
TIPS AND TRICKS:
- We always coat our bundt pans with shortening and flour, see our tips above.
- You can add some sprinkles to the batter if you like to make it brighter.
- You can make any color or flavor icing that you desire this cake will go well with anything.
- 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.
If you want a fun dessert or breakfast then you have to whip up this Donut Cake, you will not be disappointed!
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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!
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup unsalted butter room temp
- 2 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 2 cups powdered sugar
- 5-6 tablespoons heavy cream
- Pink gel food coloring
- Preheat the oven to 325°F. Coat a bundt cake pan with shortening and dust 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 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. Evenly smooth out the cake batter into the prepared bundt pan.
- 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, invert it 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.