Easy Donut Cake

by Sabrina Snyder

Published on

2 Comments

12 Servings
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cool 45 minutes
Total Time 2 hours 15 minutes
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Donut Cake is tender, light, and airy with a simple vanilla flavor and powdered sugar topping. Made in a bundt pan for an iconic donut shape.

Cake Donuts are a classic breakfast treat with a sweet flavor and tender crumb. This recipe takes that same idea to make a delicious Coffee Cake perfect for a special Breakfast.

Sabrina’s Donut Cake Recipe

It’s hard to pick a favorite between donuts and coffee cake, so why not combine the two into a new brunch treat? Just pour my easy, creamy batter into a bundt pan and bake to golden brown perfection. Instead of a thick glaze, I serve my Donut Cake with powdered sugar to keep it simple. But you could always add other toppings like a dusting of cocoa powder, vanilla glaze, or Buttercream Frosting to make it a bit more dessert-like and fancy.

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Dinner, then Dessert

Donut Cake

Donut Cake is tender, light, and airy with a simple vanilla flavor and powdered sugar topping. Made in a bundt pan for an iconic donut shape.
Yield 12 Servings
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Top down view of whole cake with powdered sugar.
PrintRate

Ingredients
 

Cake:

  • 1 cup unsalted butter , softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups sour cream , 16 ounces
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda

To Finish:

  • 1/2 cup powdered sugar
  • 1/2 teaspoon nutmeg

Instructions

Cake:

  • Preheat oven to 325 degrees and spray a 15 cup rounded bundt pan with baking spray.
  • Add butter and sugar to your stand mixer on medium speed and beat for 2 minute until lightened in color.
  • Add in eggs one at a time until combined.
  • Add in sour cream, vanilla extract and sour cream on low speed until well combined.
  • Sift together flour, baking powder, nutmeg, salt and baking soda.
  • On the lowest speed setting add the dry ingredients to the stand mixer until just combined.
  • Add the batter to the bundt pan evenly.
  • Bake for 60-75 minutes or until a toothpick comes out clean.
  • Let cool for 15-30 minutes.
  • Flip a plate upside down over the top of the slightly cooled cake and flip to remove cake from bundt pan.
  • Cool completely.

To Finish:

  • Mix powdered sugar and nutmeg and dust it over the cooled cake.

Nutrition

Calories: 469kcal | Carbohydrates: 56g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 287mg | Potassium: 112mg | Fiber: 1g | Sugar: 31g | Vitamin A: 802IU | Vitamin C: 0.4mg | Calcium: 117mg | Iron: 2mg

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Collage of preparation steps and finished cake slice on plate.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. Do you have a loaf pan or a round cake pan? Let us know what you decided to go with and how your Donut Cake turns out!

      Reply