Delicious Donut Cake

Want to make that delicious donut taste from your own kitchen with no frying required? Look no further than my Delicious Donut Cake! It is moist, delectable, and easy to make. Eat it for breakfast or for dessert!

Photo by Allison of Culinary Cupcake

One of the things I noticed when I was living in California’s Bay Area was the donuts. We had a lot of the small local donut shops near us that supplied really incredible donuts, like Chuck’s Donuts or Daily Donuts. These shops knew their way around a decadent cake donut or a beautiful yeast creation covered in glaze. They had put a lot of heart and soul into their confections. We enjoyed every minute of it.

When my husband and I moved back to our East Coast hometown we became aware of a scarcity of small business donut shops. The lack of supply did not stop our cravings. We had to figure out something because making donuts at home can be a tedious process. I wanted find a way to have donut flavors in my kitchen without all the work of making the dough, deep frying it, then glazing it. Then I found the perfect solution; donut cake. Most people have a cake pan at home and the ingredients for donut cake were surprisingly simple.

I thought a Bundt pan would be the most appropriate looking pan for donut cake because of its rounded shape and hole in the middle, like most donuts. Though this recipe works well with a standard 8×8 inch square cake pan too. After some experimentation with cake batter and spices I created a donut cake to my satisfaction. When my husband tried it he loved it, and the flavor reminded him of a cake donut. I hope that this recipe brings your friends and family pleasure. Please enjoy!

Delicious Donut Cake Recipe

Yields 8 servings

Specialty Tool: Stand mixer or hand mixer, and 6 cup Bundt pan or 8×8 inch cake pan.

Prep Time: 15 minutes

Bake Time: 25 to 35 minutes

Inactive Time: 10 minutes

Drink Pairing Suggestion: Milk or tea

Ingredients

For Cake:

2 large eggs

3/4 cup granulated sugar

8 tablespoons unsalted butter, melted and slightly cooled

8 ounces sour cream

2 teaspoons vanilla extract

1/2 teaspoon Kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

2 teaspoons baking powder

For Topping:

1 tablespoon unsalted butter, melted

3 to 5 tablespoons powdered sugar for dusting

Directions

Preheat oven to 350 F

Butter or spray a 6-cup Bundt pan or 8×8 inch cake pan. If using an 8×8 inch cake pan, also line the pan with parchment paper so that a little paper hangs over the edges. Set aside.

In a large bowl, add the eggs and sugar. Using a stand mixer or hand mixer, whisk for about 2 minutes, until the eggs are foamy.

Carefully pour in slightly cooled melted butter to the large bowl, make sure they do not accidently cook the eggs.

Then add the sour cream, vanilla, salt, cinnamon, and nutmeg to bowl. Cream all the ingredients together until smooth.

Add the flour, baking soda, and baking powder to the bowl. Whisk and combine until smooth.

Pour the batter into the prepared pan.

Bake until the cake is golden brown, 25 to 35 minutes. Make sure toothpick or skewer inserted comes out clean.

Place the pan on a cooling rack for 10 minutes. Then flip the Bundt onto the cooling rack to cool. Or lift the 8×8 inch cake onto the cooling rack using the parchment paper.

While the cake is still warm, brush the top of the cake with melted butter. Dust the cake with powdered sugar. Dust the sugar to your preference.

Eat at room temperature or slightly warmed. Maybe have a little whipped cream or vanilla ice cream on the side if you like!

Store the cake covered and at room temperature for up to three days, then refrigerate any leftovers.

The cake will absorb the powdered sugar as the days go by, give it a fresh dusting if you are not serving it the day you made it.

For even dusting, place powdered sugar in a baker’s sieve and shake over the cake.

A variation on the cake topping would be to use glaze instead of powdered sugar.

DID YOU MAKE THIS DISH?

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