If you love the flavor of old-fashioned donuts but want something simpler to make at home, this recipe is a great choice. It has the cozy taste and texture of a cake donut, but it bakes in one pan, which makes it much easier than shaping and frying a full batch of donuts.
You will also love how versatile it is. You can keep it classic with a vanilla glaze, add cinnamon sugar for a more traditional donut-shop feel, or dress it up with chocolate glaze, sprinkles, or a maple topping. It is easy enough for a weekend bake yet pretty enough to serve for holidays, birthdays, or brunch gatherings.
Another reason this recipe stands out is that it stays moist and flavorful, making it a dependable make-ahead option. It is the kind of cake that feels nostalgic, comforting, and crowd-pleasing all at once.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
granulated sugar
baking powder
baking soda
salt
ground nutmeg
ground cinnamon
eggs
milk or buttermilk
unsalted butter, melted
vanilla extract
sour cream or plain yogurt
For the glaze:
powdered sugar
milk or cream
vanilla extract
Optional toppings:
cinnamon sugar
chocolate glaze
rainbow sprinkles
chopped nuts
Directions
Preheat your oven to 350°F and grease a bundt pan or tube pan well so the cake releases easily after baking.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon.
In a separate bowl, whisk the eggs, milk or buttermilk, melted butter, vanilla extract, and sour cream until smooth.
Add the wet ingredients to the dry ingredients and stir gently just until combined. Do not overmix, or the cake may turn dense.
Pour the batter into the prepared pan and smooth the top evenly.
Bake until the cake is golden and a toothpick inserted into the center comes out clean. Start checking near the end of the baking time to avoid overbaking.
Let the cake cool in the pan for about 10 to 15 minutes, then carefully turn it out onto a wire rack to cool further.
While the cake cools, make the glaze by whisking powdered sugar, milk or cream, and vanilla extract until smooth and pourable.
Drizzle the glaze over the slightly warm or fully cooled cake. Add sprinkles, cinnamon sugar, or other toppings before the glaze sets.
Slice and serve once the glaze has settled.
Servings and timing
This donut cake typically makes 10 to 12 servings, depending on how thickly you slice it.
Timing:
Prep time: 15 minutes
Bake time: 35 to 45 minutes
Cooling time: 20 to 30 minutes
Total time: about 1 hour 15 minutes
Variations
A cinnamon sugar donut cake is a great option for anyone who loves the flavor of classic cake donuts. Instead of glaze, brush the warm cake lightly with melted butter and coat it with a cinnamon-sugar mixture.
For a chocolate version, top the cake with a silky chocolate glaze or add mini chocolate chips to the batter for extra richness.
A maple donut cake is perfect for fall and holiday baking. Use maple extract or a little pure maple syrup in the glaze for a warm, cozy flavor.
You can also make a fun bakery-style version by adding colorful sprinkles on top or mixing them into the glaze for a festive finish.
For a tangier flavor, use buttermilk and a touch of extra nutmeg to mimic an old-fashioned donut even more closely.
Storage/Reheating
Store the donut cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, it is better to refrigerate it to keep the glaze fresh.
In the refrigerator, the cake will keep well for up to 5 days. Let slices come to room temperature before serving for the best texture.
To freeze, wrap individual slices or the whole cake tightly in plastic wrap and then in foil or place in a freezer-safe container. Freeze for up to 2 months.
To reheat, warm individual slices in the microwave for about 10 to 15 seconds. This gives the cake a softer, fresher texture without drying it out.
FAQs
What is donut cake?
Donut cake is a soft, baked cake that captures the flavor and feel of a classic cake donut. It is usually flavored with vanilla, cinnamon, and nutmeg, then topped with a glaze or sugar coating.
Does donut cake taste like a real donut?
Yes, especially when it includes warm spices like nutmeg and cinnamon. The texture is more like a tender cake donut than a yeast-raised donut.
Do I need a bundt pan to make donut cake?
A bundt pan works especially well because it gives the cake a donut-like shape, but a tube pan or similar cake pan can also work.
Can I make donut cake without glaze?
Yes. You can leave it plain, dust it with powdered sugar, or coat it in cinnamon sugar for a more classic donut-shop style finish.
Can I use buttermilk instead of regular milk?
Yes. Buttermilk adds a slight tang and helps create a tender crumb, making the cake taste even more like an old-fashioned donut.
Why is nutmeg used in donut cake?
Nutmeg gives baked donut recipes their signature warm, nostalgic flavor. Even a small amount makes a big difference.
How do I keep donut cake moist?
Do not overmix the batter or overbake the cake. Ingredients like sour cream, yogurt, or buttermilk also help keep it soft and moist.
Can I make donut cake ahead of time?
Yes. You can bake it a day in advance and glaze it the same day or just before serving. It stores very well and often tastes even better after resting.
Can I freeze donut cake?
Yes. Once cooled, wrap it tightly and freeze it for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
What toppings go well with donut cake?
Vanilla glaze, chocolate glaze, cinnamon sugar, maple glaze, sprinkles, and chopped nuts all work well. You can keep it simple or make it more decorative depending on the occasion.
Conclusion
Donut cake is a simple, comforting bake that delivers all the familiar flavor of a classic donut in an easy cake form. It is soft, sweet, and full of warm bakery-style flavor, making it a wonderful choice for brunch, dessert, or a cozy homemade treat. With its flexible toppings, easy preparation, and crowd-friendly presentation, this is one recipe you will want to make again and again.
This Donut Cake is a soft, fluffy baked dessert that captures the classic flavor of old-fashioned donuts without frying. Made with warm spices like cinnamon and nutmeg and topped with a sweet vanilla glaze, this easy donut cake recipe is perfect for breakfast, brunch, or dessert.
Ingredients
For the cake:
2 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground nutmeg
1 tsp ground cinnamon
2 large eggs
1 cup milk or buttermilk
½ cup unsalted butter, melted
2 tsp vanilla extract
½ cup sour cream or plain yogurt
For the glaze:
1 ½ cups powdered sugar
2–3 tbsp milk or cream
1 tsp vanilla extract
Optional toppings:
Cinnamon sugar
Chocolate glaze
Rainbow sprinkles
Chopped nuts
Instructions
Preheat oven to 350°F (175°C) and grease a bundt or tube pan.
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon.
In another bowl, whisk eggs, milk, melted butter, vanilla, and sour cream until smooth.
Combine wet and dry ingredients, mixing gently until just combined (do not overmix).
Pour batter into prepared pan and smooth the top.
Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then transfer to a wire rack.
Mix glaze ingredients until smooth and pourable.
Drizzle glaze over the cake and add toppings before it sets.
Slice and serve once glaze is set.
Notes
Do not overmix to avoid a dense texture.Buttermilk enhances flavor and tenderness.Add extra nutmeg for a stronger donut flavor.Best served slightly warm or at room temperature.
