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+ servings

Donut Cake

If you are craving breakfast for dessert then this easy Donut Cake is just what you need! Tasty, flavorful and absolutely addicting.
Prep Time15 mins
Cook Time1 hr 15 mins
Cooling30 mins
Total Time2 hrs
Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Calories: 514kcal


  • 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
  • Sprinkles


  • 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.


Calories: 514kcal | Carbohydrates: 78g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 328mg | Potassium: 71mg | Fiber: 1g | Sugar: 53g | Vitamin A: 684IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg