Glazed Old Fashioned Buttermilk Doughnut Bundt Cake ~ this cake knocked our socks off, you have to try it. It tastes just like those glazed old fashioned doughnuts, you know the ones…only this one is mega-sized, in a bundt pan! File it under foodie fantasy come true.
“This was A-ma-zing!! The oat flour really makes this ‘doughnut’ as does the fresh ground Nutmeg! Took your advice and ground a whole nut… I was skeptical at first, but now I’m a believer! I will definitely be making this again!.” ~Lynn
I’m starting Fall ’18 with a bang, folks. I wanted to get this epic doughnut cake out early so you’d have plenty of chances to make it this season. It’s a fun cake to bring to any gathering, but it’s also pretty nice to have sitting on the counter for the family. This bundt cake recipe marks #2 in a new mini-series I’ve got going ~ doughnut inspired bundt cakes ~ what do you think, isn’t that going to be fun? My Apple Cider Doughnut Cake started it all off and I’ve got plans for a few more besides today’s recipe. Can’t wait!
So, glazed old fashioned buttermilk doughnuts are the best doughnuts, can we agree on that? The crackly outer glaze and the soft cakey interior make them utterly irresistible. It’s all in the way the craggy crust soaks in the glaze that really gets me.
What makes a doughnut taste like a doughnut?
Have you ever wondered? It’s nutmeg! Nutmeg happens to be one of my favorite spices, I always buy it in whole form and grate it fresh for my recipes, the aroma is incredible. It’s nutmeg that gives doughnuts their distinctively ‘doughnutty’ flavor. I add a whole teaspoon of this wonderful spice to this recipe, which really gives the cake a doughnut vibe. If you look close you’ll be able to see the fine specks of spice in the cake.
I used a full teaspoon of freshly grated nutmeg in this cake, and for those who know nutmeg, this is a lot. But it really gives the cake that perfect doughnut flavor.
How to use fresh nutmeg
Fresh nutmeg comes in the form of small, hard egg-shpaed balls, about the size of a large olive. They come in jars and a jar will last you quite a while and is well worth it.
Normally you would grind fresh nutmeg on a rasp or the fine side of your box grater, and a little goes a long way with this aromatic spice. Most recipes call for 1/4 teaspoon or so. But for this epic doughnut cake I used a whole nutmeg!
The quickest way to do this in a coffee grinder/spice grinder. My sturdy little coffee grinder has been serving me well for decades, it’s a must to have around if you love cooking with spices. (Here is the newer model of my grinder if you’re interested.) I grind whole cinnamon, allspice, and lots of other things in it (including coffee,) it never gives up. Yes, you can use ground nutmeg too, but use less. Dried spices are more concentrated.
This classic bundt cake bakes up with a big crevasse running along the center. It provides the perfect jagged surface for all that glaze to settle into. Yum.
It was meant to be…
Why do I use oat flour in this cake?
I’ve discovered that a combination of regular all purpose flour and oat flour results in a perfect cake crumb, along with an extra nutrition boost from the whole grain oats, and a lovely flavor. You can buy oat flour in most supermarkets, and you can always find it online.
How to make your own oat flour ~
If you’re interested, it’s super easy to make it yourself. See my post about How to Make Oat Flour for all the details!
Glazed Old Fashioned Buttermilk Doughnut Bundt Cake ~ this cake knocked our socks off, you have to try it! It tastes just like those glazed old fashioned doughnuts, you know the ones...only this one is mega-sized, in a bundt pan!
Ingredients
- 2 cups all purpose flour
- 1 and 1/2 cups oat flour (If you are grinding your own flour start with 2 cups raw rolled oats, process and then measure out 1 and 1/2 cups of the flour)
- 1 and 1/2 cups sugar
- 1 tsp freshly grated nutmeg
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- wet ingredients
- 1 3/4 cups buttermilk
- 3/4 cup vegetable oil (I use safflower or canola)
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups powdered sugar
- about 5 Tbsp water
Instructions
- Preheat oven to 350F
- Prepare a bundt pan by carefully buttering the entire surface, and then dusting with flour. Shake off excess flour.
- Whisk the dry ingredients together in a large mixing bowl.
- Whisk the wet ingredients together in a another bowl.
- Add the wet ingredients to the dry and whisk until just combined, don't over mix.
- Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes.
- Invert the cake and once it is safely out of the pan, gently flip it back over so that the rough edge is facing up. Let cool completely.
- To make the glaze, whisk the sugar with just enough water to make a smooth pourable glaze. When you lift the spoon and let the glaze drip down the 'squiggles' should disappear instantly. I used almost but not quite all of the water. If you like you can flavor your glaze with vanilla extract, but add that before adding the water.
- When the cake is cool, brush the glaze liberally all over, concentrating on those gorgeous cracks along the top. Work quickly, and go over the cake more than once if you need to. The glaze will harden as it sits.
Notes
The pan I used for this recipe is the classic Wilton 10 inch fluted bundt pan In a pinch, you can substitute regular flour for the oat flour.
Other amazing bundt cake recipes to try ~
Glazed Gingerbread Bundt Cake
Hummingbird Bundt Cake
Apple Walnut Zucchini Bundt
Chocolate Chip Pumpkin Bundt
68 Comments
DonInKS
August 5, 2019 at 10:21 amI made this last week and took to work. Needless to say, it was a hit. I made mine maple though: replaced ¼ cup of the buttermilk with maple syrup and two tsp natural maple flavoring for the vanilla, also left out the nutmeg as I’m not a fan. For the glaze I used maple syrup, maple extract and powdered sugar for the glaze. Incredible!
Sue
August 5, 2019 at 11:14 amI love your maple spin on this, it reminds me I should definitely do a maple doughnut bundt this fall!
Kim
June 1, 2019 at 11:27 amMade this again yesterday for breakfast today. It does benefit from sitting overnight.
I used 1.5 tsp freshly grated nutmeg (I love nutmeg) plus a half teaspoon of cardamom. The aroma is incredible!
I added vanilla to the glaze. Once the cake cooled, I glazed the fluted part of the cake, let it dry, then flipped it and glazed the top.
Just like a doughnut!
Sue
June 1, 2019 at 11:29 amI’m a big cardamom fan, and the combo sounds lovely!
Sara
June 28, 2019 at 3:44 pmPlease clarify: You used the entire nutmeg (freshly ground) in this recipe?
Sue
June 28, 2019 at 3:55 pmYes, I did! Nutmegs are fairly porous so it isn’t as much as it sounds, and you can certainly use less if you like.
Debby
April 30, 2019 at 8:15 amI am preparing the ingredients now to make the cake. I am wondering why you glaze the rough side of the cake rather than glaze the top of cake that has the pretty bundt cake pan design on it?
Sue
April 30, 2019 at 8:24 amI did that because it resembles an old fashioned doughnut that way Debby, with the crackly side up it also catches more of the glaze. You can do it either way you like.
Michelle
March 14, 2019 at 11:46 amI was very happy with how this cake turned out. Like a few others, I felt it was a bit bland, so the second time I made it I added half a teaspoon each of ground cardamom and ceylon cinnamon on top of the grated nutmeg. I also heaped the half teaspoon of salt, to give the cake more depth. Cardamom is a spice I most associate with cake donuts, so for me that lent a more traditional flavor. Since the batter is baked instead of fried, it’s missing a lot of that unctuous mouth feel, but the buttermilk and oat flour helped make up for it texture-wise. This recipe is a winner!
Sue
March 14, 2019 at 1:52 pmThanks Michelle, I like your idea of adding the spices, you can never go wrong with cardamom :)
Pat
March 4, 2019 at 10:46 amI made this cake yesterday without any tweaks. OMG – Deeelishious. Has anyone tried to make this a chocolate walnut version? If I add 1/2 cup Coco powder, would I reduce the flour by 1/2 cup or reduce the flour by 1/4C and the oat flour by 1/4C ? Suggestions?
Sue
March 4, 2019 at 6:08 pmI think it would work either way Pat ~ let us know!
Jennifer
February 12, 2019 at 4:18 pmWould this still be great if I made it the night before for breakfast??
Sue
February 12, 2019 at 5:34 pmYes, it will keep fine, right on the counter, loosely covered.
barbara
February 3, 2019 at 8:34 amsoo good, made this this morning. the fresh nutmeg has the whole house smelling wonderful. I made a fresh blueberry sauce to have on the side. perfect. thank you
Sue
February 3, 2019 at 8:35 amThe blueberry sauce sounds like such a nice idea, enjoy :)
Anne
February 1, 2019 at 1:53 pmLove the idea of this cake! It reminds me of my mom’s favorite doughnut. However, I am not a baker and do not have a bundt pan. Can I use a 9 x 11 glass dish?
Sue
February 1, 2019 at 2:05 pmYou could try, but I can’t really say how it would turn out because I haven’t done it that way, Anne.
Sally
February 1, 2019 at 12:10 amThis cake was just like an old fashion donut, crispy top and super moist! The recipe was easy and the nutmeg made my kitchen smell of warm goodness. My family loved it! Will try again with a chocolate glaze for my sweet tooth or strawberry glaze for the spring. Wonderful recipe!
Sue
February 1, 2019 at 7:28 amThanks so much Sally!
Emily
December 28, 2018 at 10:30 amHey, this looks delicious! I wonder, what would you do if you wanted to make it a blueberry donut cake? My daughter says she wants a blueberry cake for her birthday and she loves blueberry donuts. I am wondering if I can hit those same notes with this recipe, perhaps with some adjustments? Thanks so much!
Sue
December 28, 2018 at 10:33 amI would think you could add fresh blueberries to the batter, and then maybe crush some into the glaze for a really pretty cake!
May
December 9, 2018 at 7:29 amWhat measurement would I use for nutmeg if using regular ground jar nutmeg. Not fresh
Sue
December 9, 2018 at 8:22 amIt kind of depends on how much you like nutmeg, May, but I would add a teaspoon.
Kathie
November 30, 2018 at 7:07 pmCan you freeze the cake and hold off on glazing ? And how best to wrap? This cake may be our Christmas cake but need to make in advance this year.
Sue
November 30, 2018 at 9:34 pmIt’s not ideal to glaze it later because the glaze won’t get a chance to sink into the cake. But you’re in a bind because freezing glazed cakes doesn’t work very well. Not sure what to advise, sorry Kathie!
Sarah
November 1, 2018 at 10:54 amCan I substitute all-purpose flour for oat flour?
Sue
November 1, 2018 at 1:10 pmYes, that’s fine.
Jennifer
October 8, 2018 at 5:38 pmHi there. Wondering if you’ve ever made these in a mini bundt tin? And if so, wonder how long to bake them? This looks so delicious! Can’t wait to try it!!!
Sue
October 8, 2018 at 6:00 pmFunny you should mention that, I was wandering through Marshall’s the other day and found some cute mini bundt pans and considered doing mini doughnut bundt cakes. I’m not sure exactly how long to bake them but I’d probably take a peek at 20 minutes.
Laura | Tutti Dolci
October 1, 2018 at 4:58 pmI love that pretty glaze, what a perfect cake!
Linda
September 30, 2018 at 1:56 pmRe : oat flour , how do I make it ? Is it regular old fashioned oats in container ground up ? , never used this before and do I measure the oat s for cake amt before grinding or after grinding. Thank you .
Sue
September 30, 2018 at 2:08 pmYou will put raw rolled oats in a blender or food processor and process until it becomes a fine powder, or flour. Then measure out the 1 and 1/2 cups for this recipe. You will need approximately 2 cups of oats to start with, give or take. I have a whole post about how to do it HERE.
Genevieve
September 30, 2018 at 8:00 amI am a huge fan of this blog, and was so excited to try this cake. Unfortunately for me, it turned out to be a total dud. I followed all the directions, and the crumb was fine, but I just felt like it was really boring and not at all the rich, sugary donut flavor I was hoping for. Maybe a syrup glaze out of the oven would have helped?
Sue
September 30, 2018 at 8:17 amSo sorry you had a ‘meh’ experience ~ this cake is definitely not as sugary as the doughnuts because of the bigger cake to glaze ratio, but if you do want it sweeter I think you might do one of those glazes right out of the oven where you poke holes in the top and let the glaze sink in. Then you could reglaze it later after it cools. Yum!
Deb
October 27, 2018 at 10:25 amI have also been delighted to find your blog, Sue, and just made your Dutch apple cake to rave reviews at two dinner parties. The pictures and descriptions of this one sounded great, and now I’ve got a cake I’m taking to another dinner party and not sure what to do. I always make a smaller version of a new baked item if I’m serving for first time to friends. Texture good, looks pretty, but taste is really bland–it’s not the lack of sweetness, but lack of taste. I’m debating going out to buy something else for desert. Have you got any ideas to perhaps jazz up the icing with something that doesn’t conflict with nutmeg. Vanilla won’t be enough…I’ve already tried…
Sue
October 27, 2018 at 12:45 pmThis cake is really a breakfast type cake, Deb, and for me it has that subtle flavor (like a doughnut) that I like with a cup of coffee or tea. Maybe some vanilla bean, or almond extract would give you what you’re looking for?
Missy
September 30, 2018 at 7:05 amI can’t wait to make this today….Old Fashion Buttermilk Donuts with chocolate glaze is my favorite. I’m going to do the vanilla glaze on half of it and then add some cocoa to the other half of the glaze and then put the Chocolate Glaze on the other half and see which I like better. My mouth is watering just thinking about it!!!
Sue
September 30, 2018 at 8:01 amNow you’ve got me intrigued…I’m not sure I’ve ever had a chocolate glazed old fashioned doughnut…might have to remedy that today, for research purposes of course ;)
Linda
September 29, 2018 at 12:16 pmMade this yesterday and it is one of the best cakes EVER!! It really is like an Old Fashioned Buttermilk Doughnut. Thank you so much for sharing the recipe! I’m looking forward to making the chocolate one.
Lynn
September 28, 2018 at 6:19 pmThis was A-ma-zing!! The oat flour really makes this ‘doughnut’ as does the fresh ground Nutmeg! Took your advice and ground a whole nut… I was skeptical at first, but now I’m a believer! I will definitely be making this again!
Sue
September 29, 2018 at 9:19 amI’m so glad you tried the whole nutmeg, wasn’t that a blast? For most recipes you’ll just grate a little bit, but it’s fun to really use an ingredient to the max every once in a while.
Linda
September 22, 2018 at 9:15 amThis looks Ah-Maz-ING!! OMG! I haven’t look forward to baking something in awhile but this recipe has me super excited! Thank you so much for sharing it.
Sue
September 23, 2018 at 8:38 amThat’s just what I want to do here Linda, thanks!
Yvonne Mitchell Orfanidis
September 20, 2018 at 6:53 amHey there, cake looks amazing, do you think it would freeze well, prior to the glaze?
Sue
September 20, 2018 at 7:05 amYes, I’m sure it would, just wrap it extra well!
LoriLyn
September 18, 2018 at 4:17 pmI made this cake tonight for dinner tomorrow night with friends. I have to do dairy free so I used oat milk. The cake smelled like the donuts I make every year in the fall. This was so much easier! Can’t wait to try it, I may have to sneak a sliver tonight! ;)
Laura
September 17, 2018 at 10:08 amSue – this cake looks like my dream come true! I love doughnuts, especially the old-fashioned kind. Can’t wait to try this out! Thanks!
Jennifer
September 17, 2018 at 5:15 amThis cake looks fabulous. How much ground nutmeg would you substitute for the fresh nutmeg?
Sue
September 17, 2018 at 7:20 amYou can start with 1/2 teaspoon. I think personally I would add more, but it depends on your taste for that particular spice.
Gerlinde
September 15, 2018 at 10:55 pmI have an ancient coffee grinder I use to grind my spices and I have a Vitamix to make oat flour. What more do I need to make this delicious looking cake.
Sue
September 16, 2018 at 12:02 pmYou go girl!
Tricia
September 15, 2018 at 4:23 amYou are knocking it out of the park Sue! As a long time reader and lover of all things TVFGI, I would like to request a chocolate version of this please. I don’t love all doughnuts, but can always enjoy a baked chocolate one like those at Dunkin. Thank you in advance :)
Sue
September 15, 2018 at 7:03 amYour wish is my command…it’s already on the list, I’ll bump it to the top for you!
Susan
September 15, 2018 at 3:45 amI’d love to know what brand & model your coffee/spice grinder is. There are so many out there to choose from, not all great, and I really need to buy one. Am liking this recipe A LOT ! Buttermilk, oat flour, nutmeg…. my kind of recipe. Thanks, Sue.
Sue
September 15, 2018 at 7:10 amI was just thinking I should update that with a photo and link…mine is Krups, and I’ve had it so long I can’t remember where I bought it.
Sue
September 15, 2018 at 7:13 amHere’s the newer model, I think.
Alexandra
September 14, 2018 at 11:06 amJust wonderful! Thank you Sue, one more in the “oat flour” list
Sue
September 14, 2018 at 11:19 amYou got it!
Sandy
September 14, 2018 at 10:46 amIf I used only APF would the amount be the same as the oat flour? This is definitely on my To Do List right away!
Sue
September 14, 2018 at 10:57 amYes, just use the same amount.
Sandy
September 14, 2018 at 11:06 amThanks! Baking it tomorrow! Sounds sooooo good!
Sue
September 14, 2018 at 11:20 amSandy you might want to consider trying the oat flour, if you can find it or make it, the cake will be fine with out it, but I think it gives it that special something extra that puts it over the top :)
Sandy
September 16, 2018 at 5:44 amTook four stores (didn’t think my food processor would be able to grind my own) to find oat flour. Was definitely worth the hunt! It does put it over the top and the cake is so moist! It was a big hit! Another one of your recipes hitting it out of the park! Thanks for your recommendation, help & wonderful recipes! Waiting on the chocolate version!
Laurelei
September 14, 2018 at 8:55 amWhat a great reason to make my own oat flour! I see what you did there. ;)
Sue
September 14, 2018 at 9:11 am:) I figured some of you might need a little extra inspiration!
2pots2cook
September 14, 2018 at 8:13 amLove the idea. Very much, indeed !
angiesrecipes
September 14, 2018 at 3:41 amDefinitely a crowd pleaser :-)) Have a wonderful weekend, Sue!