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Glazed Buttermilk Donut Cake

If you're a fan of the classic donut but want a quicker and more indulgent version, this Glazed Buttermilk Donut Cake is the perfect treat!
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Ingredients Equipment Method

Ingredients
  

  • For the Cake
  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon optional
  • 1/2 cup unsalted butter softened
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Glaze
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • Step-by-Step Instructions

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Small saucepan (for the glaze)
  • Cooling rack or plate
  • Spatula

Method
 

  1. Prepare the Cake
  2. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
  4. In a separate bowl, beat the softened butter until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients. Mix until just combined; be careful not to overmix.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  7. Bake the Cake
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
  10. Prepare the Glaze
  11. In a small saucepan, heat the milk over low heat until warm (do not boil). Stir in the powdered sugar and vanilla extract until the glaze is smooth and fully combined.
  12. Once the cake has cooled, drizzle the glaze evenly over the top of the cake, allowing it to drip down the sides. You can also add a little extra glaze if you prefer a thicker layer.