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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.
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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.
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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.