Old Fashioned Donut Bundt Cake


I have a confession to make. I tried making old fashioned donuts once and it didn’t go well….at all. I make yeast donuts quite often and never have any problems, so I was super disappointed in my failure. Especially because I was craving them! I’ll try again someday, but today I switched gears and decided to make an Old Fashioned Donut Bundt Cake. Happy to say, this recipe turned out great!

You know I love a good bundt cake. And this one is simple and delicious and satisfied my craving. The nutmeg gives it the same flavor as the donuts. A simple glaze is poured over the top and gives the cake that little extra sweetness. My favorite part is the outside because it has that sugary crunch. The inside is soft and spongy…it’s soooo good!

Old Fashioned Donut Bundt Cake

How to make Old Fashioned Donut Bundt Cake

First, spray your bundt cake liberally with a good quality baking spray. Or use our homemade pan release which always works beautifully. Make sure your oven is fully preheated.

Beat the butter and sugar together until creamy and smooth, at least 3-5 minutes. Add the eggs one at a time and beat for a minute after each addition. Be sure to scrape the sides and bottom of the bowl after you’ve fully beaten in each egg.

The dry ingredients should be whisked together, and the buttermilk and vanilla whisked together separately. When you alternate adding them to the mixing bowl, always begin and end with the dry ingredients. So you’ll add 1/3 of the dry ingredients and when they are almost incorporated add 1/2 of the wet ingredients. Once that is combined, add another 1/3 of the dry ingredients and when almost incorporated add the rest of the wet ingredients. Once combined, add the last of the dry ingredients and mix just until combined. Over mixing will create a tough and chewy cake instead of soft and fluffy.

Old Fashioned Donut Bundt Cake

Pro Tips

To get the best results, make sure your butter, eggs and buttermilk are room temperature.

Nutmeg is a powerful spice. A little bit goes a long way, so a pinch will do ya.

Use a good quality bundt pan like this one from Nordic Ware.

To keep the bundt cake from sticking to the pan, use a liberal amount of pan release or baking spray. Allow the cake to cool for about 10 minutes after removing from the oven, and then flip it over onto a large plate or cake stand.

Once the dry ingredients have been added, don’t overmix. As soon as they have been fully incorporated, you’re ready to pour into the bundt pan.

Start keeping an eye on the cake after about 35 minutes, but try not to open the oven door too much. As soon as the top of the cake is browning, use a cake tester to stick in to the middle part of the cake. When it comes out clean, it’s ready. Forty minutes is perfect for my oven, but everyone’s oven is different. You can use an oven thermometer to monitor the temperature inside your oven and adjust accordingly.

Happy Baking!


Old Fashioned Donut Bundt Cake

Recipe by Amanda Innes-ShareefCourse: DessertCuisine: AmericanDifficulty: Easy


Cooking time





The same taste as those delicious donuts we had as a kid, only in cake form!


  • Unsalted Butter 170g
    (3/4 cup)

  • Sugar 225g
    (1 cup)

  • 3 Large Eggs

  • All Purpose Flour 325g
    (2 cups + 2 Tbsp)

  • Baking Powder 1 1/2 tsp

  • Baking Soda 1/2 tsp

  • Salt 1/2 tsp

  • Pinch of Nutmeg

  • Buttermilk 80g
    (1/3 cup)

  • Creme Fraiche 80g
    (1/3 cup)

  • Glaze (recipe below)


  • Preheat oven to 325°F. Prepare bundt pan with baking spray or homemade pan release.
  • In a mixing bowl, beat together the butter and sugar for 3-5 minutes until creamy.
  • Add the eggs one at a time, beating for one minute after each addition and scraping the sides and bottom of the bowl between each addition.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.
  • Combine the buttermilk, creme fraiche and vanilla and whisk to combine.
  • Alternate adding the dry ingredients and wet ingredients to the butter mixture, starting and ending with the dry ingredients (dry, wet, dry, wet, dry). Once the last amount has been added, mix just until combined.
  • Pour into prepared bundt pan and bake for 38-48 minutes, or until a cake tester inserted in the middle of the cake comes out clean.
  • Cool for 10-15 minutes and then remove from the pan by inverting onto a plate or cake stand. Cool completely. Pour glaze over the cake.


  • Sour cream can be substituted for creme fraiche.
  • Baking times are always a suggestion. Each oven is different so begin checking around 38 minutes. It comes out perfectly at 40 minutes in my oven.

glaze Directions

  • In a small bowl, whisk together 1 cup powdered sugar and 3 tablespoons milk.
  • Pour over cooled cake.