DONUT CAKE RECIPES

GLAZED BUTTERMILK DONUT CAKE RECIPE | SOUTHERN LIVING

Glazed Buttermilk Donut Cake Recipe | Southern Living image

This oversized "donut" will be the hit of any brunch gathering. Or, when topped with candles, it makes a fun and clever surprise for a donut-loving birthday boy or girl. Although this dessert looks straight from the donut shop, the recipe itself is a moist and tender pound cake with added leavening, which gives the cake the cracked and craggy appearance of an old-fashioned donut. The cake is baked in an ordinary Bundt pan (any shape Bundt pan will work, although the less fancy, the better) and served upside down, which creates a surprisingly realistic donut shape. Nutmeg and vanilla extract add that classic cake donut flavor, while buttermilk provides a tangy note to balance out the sweetness. But the most important element is the simple powdered sugar glaze, which creates a shiny coating and makes it look like the real deal. Be sure to brush the glaze over the entire cooled cake, including the sides.

Provided by Melissa Gray

Total Time 2 hours 20 minutes

Yield Serves 12 (serving size: 1 slice)

Number Of Ingredients 13

Ingredients

Baking spray with flour
1 1/2 cups granulated sugar
1 cup (8 oz.) unsalted butter, softened
4 large eggs, at room temperature
2 teaspoons vanilla extract
3 1/2 cups (about 14 7/8 oz.) all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 cup whole buttermilk
2 cups (about 8 oz.) powdered sugar
1/4 cup water

Steps:

Preheat oven to 350°F. Coat a 12- to 15-cup Bundt pan with baking spray.
Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, 2 to 3 minutes, stopping to scrape down sides of bowl as needed. Add eggs 1 at a time, beating until just combined after each addition. Add vanilla, beating until just combined.
Whisk together flour, baking powder, salt, nutmeg, and baking soda in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. Spoon batter into prepared pan; gently tap on counter 3 to 5 times to release air bubbles.
Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Invert cake out of pan onto a cutting board or platter, then gently flip cake back over so rough side is facing up. Let cool on wire rack completely, about 1 hour.
Whisk together powdered sugar and water in a medium bowl until smooth. Brush over cooled cake. Slice and serve.

CAKE MIX DONUTS - JENNIFER MEYERING

Cake Mix Donuts - Jennifer Meyering image

Baked donuts made the quick and easy way with a pre-made boxed cake mix and topped with a sweet, sugary glaze and sprinkles!

Provided by Jennifer

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 8

Ingredients

1 (16.25 oz) box cake mix
2 large egg
1/4 cup vegetable oil
3/4 cup milk
1 Tbsp unsalted butter (melted)
1 1/2 cups powdered sugar
3 Tbsp milk
rainbow sprinkles (optional)

Steps:

Preheat oven to 350° F. Spray donut pan with non-stick cooking spray, set aside.
Whisk together dry cake mix, egg, vegetable oil, and water until combined.
Pour batter into a large, gallon sized plastic bag and snip off small portion of one corner. Squeeze donut mix into prepared donut pan until cups are about 1/2 full.
Bake at 350° F for 12-14 minutes. Let donuts cool in pan for about 5-10 minutes then remove and let cool completely on wire rack.
For the Glaze:

Nutrition Facts : Calories 686 kcal, CarbohydrateContent 91 g, ProteinContent 3 g, FatContent 36 g, SaturatedFatContent 27 g, CholesterolContent 110 mg, SodiumContent 106 mg, SugarContent 89 g, ServingSize 1 serving

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