Glazed Old Fashioned Doughnut Cake

6 minutes read

There’s something wonderfully old-fashioned about a cake that tastes like a classic bakery doughnut. This Glazed Old Fashioned Doughnut Cake has that familiar vanilla-cinnamon flavor, a tender crumb, and a slightly crisp edge that makes every slice feel like a morning treat.

The cake itself is lightly sweet, with a buttery richness and a hint of nutmeg. Once it’s baked, a simple vanilla glaze is poured over the top, settling into the warm cake and creating a thin, sweet finish.

It’s an easy cake to make when you want something homemade without spending the morning frying doughnuts. Serve it with coffee for breakfast, bring it to a brunch, or slice it up for an afternoon snack.

Why It Works

The texture is what makes this cake special. Sour cream keeps the crumb moist and tender, while a little nutmeg gives it that unmistakable old-fashioned doughnut flavor.

Baking the batter in a Bundt pan also gives you plenty of golden edges. Those edges brown beautifully while the center stays soft, creating a nice contrast in every slice.

The glaze is intentionally simple. It adds sweetness without covering up the buttery, lightly spiced cake underneath.

Ingredients You’ll Need

Butter And Sugar

Use softened unsalted butter so it creams smoothly with the sugar. This helps create a lighter cake with a fine crumb.

Sour Cream

Sour cream adds moisture and a slight tang while keeping the cake tender. Full-fat sour cream gives the most reliable texture.

Nutmeg And Cinnamon

Freshly grated nutmeg, if you have it, gives the cake its classic doughnut-shop character. Cinnamon adds warmth without making the cake taste heavily spiced.

Vanilla Glaze

Powdered sugar, vanilla, and a little milk are all you need. Add the milk gradually so the glaze stays thick enough to coat the cake rather than disappearing into it.

How To Make Glazed Old Fashioned Doughnut Cake

1. Prepare The Pan

Heat the oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly, making sure you get into all the grooves, then dust it lightly with flour.

2. Cream The Butter And Sugar

Beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until pale and fluffy, about 3–4 minutes. Scrape down the bowl once or twice so everything mixes evenly.

Beat in 3 large eggs, one at a time, followed by 2 teaspoons vanilla extract.

3. Combine The Dry Ingredients

In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.

4. Finish The Batter

Add the dry ingredients to the butter mixture in three additions, alternating with 1 cup sour cream. Mix on low just until the flour disappears.

The batter will be thick. Don’t overmix it, or the finished cake can lose some of its tenderness.

5. Bake Until Golden

Spread the batter evenly into the prepared Bundt pan and smooth the surface. Bake for 45–55 minutes, or until the cake is deeply golden and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.

Let it cool in the pan for about 15 minutes, then carefully turn it onto a wire rack.

6. Glaze The Cake

Whisk together 1 1/2 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract. If the glaze seems too thick, add milk a teaspoon at a time.

Let the cake cool slightly but remain warm, then spoon the glaze over the top and allow it to drip naturally down the sides. Let the glaze set for about 15 minutes before slicing.

FAQs

Can I Make This Cake Without A Bundt Pan?

Yes. A tube pan will work well, although the baking time may vary slightly. A standard loaf pan can also be used, but divide the batter between two pans rather than overfilling one.

Why Did My Cake Stick To The Pan?

Bundt pans have lots of little corners where cake can cling. Grease the pan thoroughly, especially around the center tube and decorative grooves, then dust with flour.

Can I Use Greek Yogurt Instead Of Sour Cream?

Yes. Full-fat plain Greek yogurt is a good substitute and provides a similar thickness and tang.

How Do I Know When The Cake Is Done?

The top should be golden and spring back lightly when pressed. A toothpick inserted near the center should come out clean or with a few moist crumbs, but not wet batter.

Can I Make The Glaze Thicker?

Absolutely. Use less milk for a thicker icing, or add more powdered sugar if you’ve made it too thin.

Can I Freeze The Cake?

Yes, but freeze it without the glaze for the best texture. Wrap the completely cooled cake tightly and freeze for up to 2 months. Thaw at room temperature and glaze before serving.

Recipe Variations

Brown Butter Doughnut Cake

Brown the butter before using it and let it cool until slightly softened. The nutty flavor pairs beautifully with the nutmeg.

Cinnamon Sugar Topping

Skip the glaze and brush the warm cake lightly with melted butter, then sprinkle generously with cinnamon sugar.

Maple Glaze

Replace the milk in the glaze with a tablespoon or two of maple syrup and reduce the vanilla slightly.

Chocolate Chip Version

Fold 3/4 cup mini chocolate chips into the finished batter for a sweeter, bakery-style variation.

Orange-Spiced Cake

Add 1 tablespoon finely grated orange zest to the batter. The citrus brightens the cinnamon and nutmeg without changing the cake’s basic character.

Storage

Keep the glazed cake covered at room temperature for up to 3 days. For a slightly softer texture, let refrigerated slices come to room temperature before serving.

Individual slices can also be warmed in the microwave for about 10 seconds, just until slightly warm.

What To Serve With Glazed Old Fashioned Doughnut Cake

This cake is made for a cup of coffee, but it’s just as good with black tea, chai, or a cold glass of milk. For brunch, serve it alongside fresh berries and sliced fruit, scrambled eggs, or a simple breakfast casserole. If you’re serving it later in the day, a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream turns a simple slice into an easy dessert.

Don’t rush the cooling process before glazing. The cake should still be a little warm, but not hot enough to make the glaze completely run off. And when slicing, use a sharp serrated knife to keep those tender, golden edges intact.

This Glazed Old Fashioned Doughnut Cake is soft, buttery, and perfectly sweet, with a rich vanilla glaze that makes every bite irresistible. It has all the comforting flavors of a classic old-fashioned doughnut in an easy-to-make cake.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour 20 minutes

Servings: 12

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
¾ cup buttermilk
¼ cup sour cream

For the Glaze

1 ½ cups powdered sugar
3 tablespoons milk
1 tablespoon melted unsalted butter
½ teaspoon vanilla extract
Pinch of salt

Instructions

Prepare the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a Bundt-style doughnut cake pan.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.

Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.

Add the eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.

Combine the batter: Add the dry ingredients in two or three additions, alternating with the buttermilk. Mix gently just until combined. Fold in the sour cream. Avoid overmixing.

Bake: Spread the batter evenly into the prepared pan. Bake for 35–40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.

Cool: Let the cake rest in the pan for about 10 minutes, then carefully transfer it to a wire rack. Allow it to cool for another 15–20 minutes.

Make the glaze: Whisk together the powdered sugar, milk, melted butter, vanilla, and salt until smooth. For a thinner glaze, add a little more milk; for a thicker coating, add a little more powdered sugar.

Glaze the cake: Pour the glaze generously over the slightly warm cake, allowing it to drip naturally down the sides.

Set and serve: Let the glaze sit for 10–15 minutes before slicing. Serve at room temperature.

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