Glazed Old Fashioned Doughnut Cake
If you love the nostalgic charm of an old fashioned doughnut but crave something grander and more shareable, then the Glazed Old Fashioned Doughnut Cake is about to become your new favorite treat. This mega-sized bundt cake captures all the tender, buttery goodness and the perfectly cracked, crunchy exterior of a classic glazed old fashioned doughnut, but with the ease of a cake. Each bite is a warm hug of nutmeg-spiced comfort, punctuated by that glossy, sweet glaze that melts delightfully on your tongue. It’s a breakfast delight, an afternoon pick-me-up, or the centerpiece of any casual gathering where simple, honest flavors shine. Let me walk you through how easy and rewarding it is to make this lovely cake happen right in your own kitchen!
Ingredients You’ll Need
These ingredients are beautifully straightforward, yet each one plays an essential role in creating the rich texture, subtle spice, and perfect crumb of this Glazed Old Fashioned Doughnut Cake. From the nutmeg’s warming aroma to the buttermilk’s tenderizing magic, every component works in harmony.
- 2 cups all purpose flour: The foundation providing structure and tenderness to the cake.
- 1 1/2 cups oat flour: Adds a gentle nuttiness and extra heartiness; you can even make this at home by grinding rolled oats.
- 1 1/2 cups granulated sugar: Sweetens evenly and helps give that lovely caramelized crust.
- 1 tsp freshly grated nutmeg: Brings the unmistakable old fashioned doughnut spice that warms every bite.
- 1 1/2 tsp baking powder: Provides rise and fluffiness for a tender crumb.
- 1/2 tsp baking soda: Works with buttermilk to create the perfect lift and slight tang.
- 1/2 tsp salt: Balances sweetness and enhances depth of flavor.
- 1 3/4 cups buttermilk: Adds moisture, tang, and helps soften the cake’s crumb beautifully.
- 3/4 cup vegetable oil: Keeps the cake moist and tender without adding overwhelming flavor.
- 3 large eggs, at room temperature: Act as glue for the batter and add richness; room temp eggs mix better for even texture.
- 2 tsp vanilla extract: Enhances the overall flavor with subtle warmth and sweetness.
- 2 cups powdered sugar (for glaze): The base of the shiny, sweet coating that defines the doughnut vibe.
- About 5 Tbsp water (for glaze): Thins the powdered sugar to a smooth, pourable glaze consistency.
How to Make Glazed Old Fashioned Doughnut Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit. Then, butter your bundt pan thoroughly and dust it with flour to ensure the cake will release beautifully after baking. Shake off any excess flour so you get a smooth glaze later.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all purpose flour, oat flour, granulated sugar, freshly grated nutmeg, baking powder, baking soda, and salt. This thorough mixing helps evenly distribute the spices and leavening agents so every slice bakes up perfectly.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well blended. Using room temperature eggs here helps the batter come together effortlessly without clumps.
Step 4: Bring the Batter Together
Pour your wet ingredients into the dry mix and gently whisk just until combined. Be careful not to over-mix, as this can make the cake tough instead of tender and fluffy. You want to keep it light and airy!
Step 5: Bake the Cake
Pour the batter evenly into your prepared bundt pan, then bake for 45 to 50 minutes. Use a toothpick inserted near the center to test doneness — it should come out clean or with just a few moist crumbs but no wet batter. Let the cake cool in the pan on a wire rack for 15 minutes.
Step 6: Cool and Glaze
Carefully invert the cake out of the pan and gently flip it back so the rough, cracked surface is facing up. Let it cool completely before moving on to the glaze, as this helps it set properly.
Step 7: Make the Glaze and Finish
Whisk powdered sugar with just enough water to create a smooth, pourable glaze that drips slowly off a spoon. You can also add a splash of vanilla extract before thinning for extra depth. Brush the glaze liberally over the cake, especially emphasizing those charming cracks on top. Don’t be shy — you can add multiple coats as the glaze firms up to get that classic shiny look.
How to Serve Glazed Old Fashioned Doughnut Cake
Garnishes
This cake shines beautifully on its own, but you can add a little extra flair with simple garnishes. A dusting of cinnamon or a sprinkle of finely chopped toasted nuts adds texture and a hint of warmth that pairs wonderfully. Fresh berries or even a drizzle of melted chocolate take it from nostalgic to just a bit fancy, making guests feel special.
Side Dishes
The Glazed Old Fashioned Doughnut Cake complements a range of breakfast or brunch spreads. Pair it alongside creamy scrambled eggs, crispy bacon, or a fresh fruit salad for a balanced morning feast. It also makes a great companion to a strong cup of coffee or tea, elevating your casual snack or weekend treat to indulgent levels.
Creative Ways to Present
For a party, slice the cake into wedges and arrange on a pretty platter with edible flowers or fresh mint leaves for a whimsical touch. You might also warm individual slices slightly and serve them with a dollop of whipped cream or homemade jam for an inviting dessert experience that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Wrap your Glazed Old Fashioned Doughnut Cake tightly with plastic wrap or store it in an airtight container at room temperature. It stays fresh and wonderfully tender for up to 3 days, making it a great cake to bake ahead for a crowd or special occasion.
Freezing
You can freeze this cake if you want to enjoy it later. Make sure it’s completely cooled, then wrap it well with several layers of plastic wrap and a layer of foil to prevent freezer burn. When sealed properly, it will keep for up to 2 months without losing its signature texture.
Reheating
To revive that just-baked warmth, gently reheat slices in the microwave for about 15 to 20 seconds or in a low oven (around 300°F) for 5–10 minutes. This brings back a soft, fresh-from-the-oven feel that pairs so nicely with the glaze’s slight crunch.
FAQs
Can I substitute regular flour for oat flour in this recipe?
Absolutely! If you don’t have oat flour on hand, you can use all purpose flour instead. The cake may lose a bit of its subtle nuttiness, but it will still be tender and delicious.
What if I don’t have buttermilk? Can I use something else?
If you don’t have buttermilk handy, you can make a quick substitute by adding one tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes before using—it will mimic the acidity and help the cake rise perfectly.
How do I make sure the glaze has the perfect consistency?
Start by adding water gradually to the powdered sugar until you have a smooth glaze that drips slowly off your spoon. A good test: when you lift the spoon, the glaze’s “squiggles” should disappear quickly. Thinner glazes soak in too much, while thicker glazes won’t coat evenly.
Can I make this cake gluten-free?
This recipe as written is not gluten-free due to the all purpose flour, but you can experiment by using a gluten-free flour blend in place of the regular flour and oat flour. Just keep an eye on the texture and baking time since gluten-free flours behave differently.
Is this cake best eaten warm or cold?
The Glazed Old Fashioned Doughnut Cake is fabulous both ways! Warm slices have a soft, melty texture that’s utterly comforting, while chilled slices let the glaze harden into a satisfying crunch. Either way is a win!
Final Thoughts
There’s something so joyful and comforting about the Glazed Old Fashioned Doughnut Cake— it’s like scaling up a beloved childhood treat into a shareable celebration of warmth, spice, and sweetness. Whether you’re serving it for brunch, a casual dessert, or just because, this cake delivers smiles and full hearts with every bite. I promise once you try it, it’ll become a trusted new favorite in your baking repertoire!
