Moist Donut Cake

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

This is a soft and buttery cake inspired by classic donuts. It’s baked in a Bundt pan for a stylish look and covered with a smooth glaze of milk, powdered sugar, and optional pink coloring. Sprinkles make it extra festive, ideal for brunches or small celebrations. It freezes well if unglazed, so you can enjoy it fresh or save for later. Sweet, simple, and versatile, it's perfect any time of day!

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Updated on Mon, 19 May 2025 20:21:40 GMT
Pink-glazed cake with sprinkles on a plate. Pin it
Pink-glazed cake with sprinkles on a plate. | chefmelt.com

This bundt cake captures the yummy taste of cake donuts but comes in a fancier package. You'll fall for its buttery goodness and classic donut flavor, all wrapped up in a gorgeous ring shape that's great for parties or lazy Sunday mornings.

I whipped this up for my little girl's birthday when she wanted something that wasn't quite breakfast but wasn't quite dessert either. Everyone smiled when they tasted it - the pink topping and colorful sprinkles made it party-ready while bringing back those warm donut memories.

  • All purpose flour: Gives this cake the right body so it holds together nicely
  • Baking powder: Makes everything fluffy and helps the cake puff up
  • Unsalted butter: Adds that luxurious taste and donut-like flavor
  • Granulated sugar: Sweetens things up and helps create that nice golden outside
  • Whole milk: Makes the cake soft and moist inside
  • Powdered sugar: Creates that dreamy donut topping we all love
  • Food coloring: Turns the topping into a fun pink just like those bakery donuts
  • Sprinkles: Bring the fun factor and make it look extra special

How To Make Donut Cake

Prepare the pan:
Spray every little nook of your bundt pan with baking spray. Don't skimp here - this step makes sure your cake comes out looking perfect instead of breaking apart.
Mix the dry ingredients:
Stir the flour baking powder and salt together in a bowl. Mix them really well so everything gets evenly spread throughout your batter.
Cream butter and sugar:
Beat these together for a full 3 to 4 minutes until they look lighter and fluffier. This puts air in the mixture which makes your cake turn out just right.
Add eggs and vanilla:
Put in one egg at a time and let it mix in completely before adding another. This keeps your batter smooth and makes sure the cake has an even texture.
Combine wet and dry ingredients:
Go back and forth adding dry stuff then milk. This keeps the batter from getting too thick or too runny. Don't overmix or your cake might get tough.
Bake to perfection:
The cake needs about 45 to 55 minutes in the oven. You can tell it's done when a toothpick comes out clean and the top bounces back when you touch it lightly.
Cool strategically:
Let the cake sit in the pan for exactly 10 minutes. This timing matters - too early and it might break, too late and it might stick.
Create the glaze:
Mix powdered sugar and milk until smooth then add color if you want. It should be thick enough to coat but runny enough to drip nicely down the sides.
A cake with pink frosting and sprinkles. Pin it
A cake with pink frosting and sprinkles. | chefmelt.com

What I love most about this cake is how the outside gets just a bit crispy, kind of like the edge of a fresh donut. In my house, everyone rushes to grab the pieces with extra glaze and the most sprinkles.

Perfect Bundt Pan Success

Getting the right bundt pan really matters for this recipe. Go for one with nonstick coating that holds at least 10 cups. Keep in mind that darker pans brown the outside faster, so you might need to adjust your baking time. And remember - the fancier your pan's design, the more carefully you'll need to grease it so the cake slides out easily.

Flavor Variations

The basic version tastes just like regular cake donuts, but you can easily switch things up. Throw in a tablespoon of cinnamon for a spiced version. If you're into chocolate, swap out 1/3 cup of flour for cocoa powder. You could even mix in 2 tablespoons of lemon zest and use some lemon juice instead of milk in the topping to make a tangy lemon version.

Serving Suggestions

This cake looks amazing as the star of a brunch table next to some fresh fruit and coffee. For a dessert option, try warming slices slightly and adding a scoop of vanilla ice cream. It's also great with a cup of tea in the afternoon. You can cut it into smaller pieces for parties or buffets too.

Storage Tips

Once the glaze hardens, you can cover this cake with a dome or plastic wrap without messing up how it looks. It'll stay good at room temperature for up to 5 days. If you need to stack slices, just put some parchment paper between them so they don't stick together. You can freeze the cake, but the glaze might look cloudy when it thaws, so maybe freeze it before adding the topping if you're planning ahead.

A cake with pink frosting and sprinkles. Pin it
A cake with pink frosting and sprinkles. | chefmelt.com

Frequently Asked Questions

→ How can I stop the cake from sticking to the Bundt pan?

Spray a reliable amount of baking spray all over the pan, making sure it reaches into every groove. Let the cake rest in the pan for about 10 minutes before flipping onto a cooling rack.

→ Is it possible to prepare the cake in advance?

Definitely! Bake the cake, skip the glaze, and freeze it for up to two months. Seal it tightly in plastic wrap, then thaw it on the counter when ready to glaze and serve.

→ What’s the best type of sprinkles to use?

Any kind you like will work, but colorful jimmies or nonpareils are great for giving it an eye-catching finish.

→ Can I swap out whole milk in the mixture?

Sure! Try using buttermilk, 2% milk, or a plant-based alternative like almond milk. The texture might change slightly depending on your choice.

→ What’s the best way to store leftover cake?

Keep it sealed in a container at room temperature for up to three days. For longer storage, refrigerate or freeze slices to enjoy later.

Donut Cake Glaze

Moist and buttery cake with a donut vibe, topped with glaze.

Prep Time
25 Minutes
Cook Time
55 Minutes
Total Time
80 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 slices)

Dietary: Vegetarian

Ingredients

→ Cake

01 1 cup whole milk, room temp
02 2 teaspoons vanilla extract
03 4 large eggs, room temp
04 350 g white sugar
05 226 g unsalted butter, softened
06 1 teaspoon salt
07 2 teaspoons baking powder
08 345 g all-purpose flour, measured carefully

→ Glaze

09 Sprinkles, however much you like
10 Pink gel food color (optional)
11 Pinch of salt
12 4–5 tbsp whole milk
13 250 g sifted powdered sugar

Instructions

Step 01

Set the oven to 350˚F and make sure the rack is in the middle. Coat a Bundt pan (10-12 cup size) generously with baking spray.

Step 02

In a medium-sized bowl, stir together the salt, flour, and baking powder. Keep it nearby.

Step 03

In a stand mixer or a big bowl, whip the butter with the sugar at medium speed for 3-4 minutes. Don't forget to clean the sides of the bowl.

Step 04

Blend in the eggs one at a time, making sure each is mixed well before adding the next. Toss in the vanilla and scrape the sides as needed.

Step 05

Pour in half of the dry mix, then half the milk. Repeat with the rest till it's all combined. Don't overmix—just get everything blended.

Step 06

Pour the batter into the pan and even it out with an offset spatula. Bake for 45-55 minutes, or till you stick a toothpick in and it comes out clean.

Step 07

Let the cake rest in the pan for 10 minutes, then flip it over onto a wire rack or plate. It should easily pop out if greased well. Let it fully cool before adding glaze.

Step 08

Mix the powdered sugar and milk until smooth. Stir in a pinch of salt and some food color if you'd like. Pour it on top of the cooled cake and sprinkle as much decoration as you want.

Notes

  1. Keep it covered and store it at room temp.
  2. Freeze the unfrosted cake. Wrap with plastic wrap twice, and it keeps for up to 2 months. Let thaw on the counter.

Tools You'll Need

  • Bundt pan (10-12 cup)
  • Medium mixing bowl
  • Stand mixer or big bowl and paddle
  • Offset spatula
  • Cooling rack
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has gluten
  • Contains milk products
  • Made with eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 15 g
  • Total Carbohydrate: 50 g
  • Protein: 4 g