Old Fashioned Donut Cake

Moist and tender Old Fashioned Donut Cake with nutmeg, cardamom, and a sweet vanilla glaze. Just like your favorite donut, in bundt cake form. Easy, nostalgic, and perfect for brunch or dessert!

Like your favorite old-fashioned donut, but in cake form—with a crackly glaze, warm spice, and tender crumb.

Why You’ll Fall in Love with This Donut Cake

If you’ve ever bitten into an old-fashioned glazed donut—crispy on the outside, soft and dense on the inside, with that signature crackly glaze—you already know the magic of this flavor profile. Now imagine all of that goodness in a bundt cake. This Old Fashioned Donut Cake delivers the same nostalgic warmth, but serves a crowd, making it perfect for brunches, holidays, or cozy weekend baking.

Rich with butter, tangy from buttermilk and sour cream, and spiced with nutmeg and cardamom—this cake has a tender, tight crumb that melts in your mouth. Topped with a sweet vanilla glaze that crackles as it sets, it’s pure comfort food.

Ingredients and Why They Matter

Cake

• 1 cup (226 g) unsalted butter, room temperature
  The base of the flavor. Butter gives the cake richness and moisture while helping with that golden crust. Room temp is key for proper creaming!

• 1 ½ cups (300 g) granulated sugar
  Sweetens the cake and aids in the creaming process, adding to the lightness.

• 4 large eggs, room temperature
  Eggs bind everything together, give structure, and help with rise. Room temp ensures even mixing.

• 2 tsp vanilla bean paste
  Adds rich, aromatic depth. Vanilla extract works too, but paste gives those lovely flecks and a stronger flavor.

• 3 ½ cups (440 g) all-purpose flour, spooned and leveled
  Provides structure. Always measure carefully—too much flour = dry cake!

• 2 tsp baking powder + ½ tsp baking soda
  These leaveners work together with the acidity from sour cream and buttermilk for the perfect rise.

• 1 tsp salt
  Essential to balance the sweetness and enhance all the other flavors.

• ¾ tsp ground nutmeg + ¼ tsp cardamom
  These warm spices give it that “donut shop” flavor. Nutmeg is key for old-fashioned donuts. The cardamom adds a subtle twist that elevates the whole thing.

• ½ cup buttermilk, room temperature
  Adds moisture and tang. It also reacts with baking soda for a light texture.

• ½ cup sour cream, room temperature
  Rich, tangy, and luscious—it helps create that dense donut crumb we love.

Glaze

• 3 cups (360 g) confectioners’ sugar, sifted
  This ensures a smooth, lump-free glaze.

• ⅓ – ½ cup whole milk
  Adjust for your preferred glaze consistency. You want pourable but not too thin.

• 1 tsp vanilla or vanilla bean paste
  For flavor that complements the cake and brings the glaze to life.

Step-by-Step Instructions

1. Prep the Pan & Oven

Preheat your oven to 350°F (175°C).
Spray a 10-12 cup bundt pan generously with non-stick baking spray, especially getting into all the nooks and crannies. Set it aside.

2. Cream the Butter & Sugar

In a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium-high speedfor 2-3 minutes, or until light and fluffy. Scrape down the sides halfway through to ensure even mixing.

3. Add Eggs & Vanilla

Add the eggs one at a time, mixing fully after each addition. Then mix in the vanilla bean paste just until combined.

4. Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cardamom.

5. Alternate Wet & Dry

Turn your mixer to low. Add the dry mixture to the butter mixture in 3 parts, alternating with the buttermilk and sour cream. Start and end with the dry ingredients. Mix just until a few streaks of flour remain—don’t overmix!

6. Finish by Hand

Remove the bowl from the mixer. Use a rubber spatula to fold in any remaining flour and scrape the bottom of the bowl. The batter will be thick.

7. Fill the Pan & Tap

Spoon the batter into the prepared bundt pan. Tap the pan firmly on the counter 3 times to release air bubbles and help settle the batter.

8. Bake

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
If the top starts to brown too fast, loosely tent with foil for the last 10–15 minutes.

9. Cool & Flip

Let the cake rest in the pan for 10 minutes, then carefully invert it onto a wire rack. Flip the cake again so the rough side (crusty side) is facing up. Let it cool completely.

Glaze Time!

While the cake cools, whisk together:

• 3 cups confectioners’ sugar

• ⅓–½ cup milk

• 1 tsp vanilla bean paste or extract

You want a pourable consistency. Add more milk if it’s too thick or more sugar if too thin.

Drizzle or brush the glaze over the cooled cake. The glaze will soak in a little and then set into a crackly shell—just like a donut!

Let it sit for 10–15 minutes before slicing so the glaze can set.

Tips for Success

• Room Temp Ingredients: Make sure your butter, eggs, sour cream, and buttermilk are all at room temperature for a smooth, even batter.

• Don’t Overmix: Overworking the batter can lead to a tough cake. Mix just until things are combined.

• Pan Prep is Crucial: Use baking spray with flour or grease and flour your bundt pan thoroughly to avoid sticking.

• Cool Before Glazing: If the cake is warm, the glaze will melt off instead of forming that dreamy shell.

Why This Cake is Worth Making

This isn’t just another bundt cake. It’s got the nostalgic flavors of a classic donut, but it’s baked—not fried—making it easier and less messy. It’s rich, comforting, and looks beautiful on a cake stand with minimal effort. Whether you’re baking for a weekend brunch, gifting a friend, or just treating yourself, this cake delivers.

It’s also super versatile. Want to switch up the flavors? Try adding cinnamon, orange zest, or a maple glaze instead.

Make Ahead & Storage Tips

• Make Ahead: This cake is actually better the next day once the glaze has set and the flavors have melded. Store covered at room temp.

• Freezer Friendly: You can freeze the unglazed cake for up to 2 months. Wrap it tightly and thaw overnight before glazing.

• Storage: Keep in an airtight container at room temperature for up to 4 days.

Tools You’ll Need

• 10–12 cup bundt pan

• Stand mixer or hand mixer

• Mixing bowls

• Rubber spatula

• Cooling rack

• Whisk

More Cakes You’ll Love

• Cinnamon Crumble Muffins

• Pumpkin Pecan Coffee Cake

• Strawberry Cake with Fresh Puree

• Apple Bread with Streusel Topping

Author: CookSnapBake.com

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Old Fashioned Donut Cake

Moist and tender Old Fashioned Donut Cake with nutmeg, cardamom, and a sweet vanilla glaze. Just like your favorite donut, in bundt cake form. Easy, nostalgic, and perfect for brunch or dessert!

Cook time: 45 MinTotal time: 45 Min

Ingredients

Cake:

• 1 cup (226 g) unsalted butter, room temperature
• 1 ½ cups (300 g) granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla bean paste
• 3 ½ cups (440 g) all-purpose flour, spooned and leveled
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ¾ tsp ground nutmeg
• ¼ tsp cardamom
• ½ cup buttermilk, room temperature
• ½ cup sour cream, room temperature

Glaze:

• 3 cups (360 g) confectioners’ sugar, sifted
• ½ cup whole milk
• 1 tsp vanilla or vanilla bean paste

Instructions

1. Preheat your oven to 350°F (175°C).
2. Spray a 10-12 cup bundt pan generously with non-stick baking spray, especially getting into all the nooks and crannies. Set it aside.
3. In a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium-high speedfor 2-3 minutes, or until light and fluffy. Scrape down the sides halfway through to ensure even mixing.
4. Add the eggs one at a time, mixing fully after each addition. Then mix in the vanilla bean paste just until combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cardamom.
6. Turn your mixer to low. Add the dry mixture to the butter mixture in 3 parts, alternating with the buttermilk and sour cream. Start and end with the dry ingredients. Mix just until a few streaks of flour remain—don’t overmix!
7. Remove the bowl from the mixer. Use a rubber spatula to fold in any remaining flour and scrape the bottom of the bowl. The batter will be thick.
8. Spoon the batter into the prepared bundt pan. Tap the pan firmly on the counter 3 times to release air bubbles and help settle the batter.
9. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10. If the top starts to brown too fast, loosely tent with foil for the last 10–15 minutes.
11. Let the cake rest in the pan for 10 minutes, then carefully invert it onto a wire rack. Flip the cake again so the rough side (crusty side) is facing up. Let it cool completely.
12. While the cake cools, whisk together: 3 cups confectioners’ sugar, ½ cup milk and 1 tsp vanilla bean paste or extract.
13. You want a pourable consistency. Add more milk if it’s too thick or more sugar if too thin.
14. Drizzle or brush the glaze over the cooled cake. The glaze will soak in a little and then set into a crackly shell—just like a donut!
15. Let it sit for 10–15 minutes before slicing so the glaze can set.

Did you make this recipe?

Tag @cooksnapbake on instagram and hashtag it #OldFashionedDonutCake

Give It a Try!

This Old Fashioned Donut Cake is the kind of recipe that becomes a tradition. Once you try it, you’ll find yourself coming back to it again and again. It’s just that comforting and delicious.

📸 If you make this cake, don’t forget to snap a photo and tag @cooksnapbake on Instagram—we’d love to see it!

📝 And if you loved it, leave a rating and review below to help others find it too!