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
glazed old fashioned buttermilk doughnut cake is a new classic
This is 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 is part of a mini-series here in the Great Island kitchen ~ doughnut inspired bundt cakes!
- Apple Cider Doughnut Cake
- Jelly Doughnut Bundt Cake
- Chocolate Sour Cream Doughnut Bundt Cake
- Pumpkin Doughnut Bundt Cake
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. I’ve replicated all that and more in this easy bundt cake.
what makes this glazed old fashioned buttermilk doughnut cake 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.
where to find 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. Look for them right next to the ground nutmeg in your supermarket. Yes, they’re pricey, but they last a very long time because they’re whole.
how to grind fresh nutmeg
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.
trust me – don’t skimp on the glaze!
After the nutmeg does its job on the inside of the cake, the glaze adds the final touch to the outside. 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, and really gives this cake the old-fashioned doughnut vibe.
why do I use oat flour in this buttermilk doughnut 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 Doughnut Cake
Equipment
- bundt pan
Ingredients
dry ingredients
- 2 cups all purpose flour
- 1 1/2 cups oat flour, See instructions here for making your own oat flour.
- 1 1/2 cups granulated sugar
- 1 tsp freshly grated nutmeg
- 1 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
- 3 large eggs, at room temperature, Check out my post on how to bring cold ingredients up to room temperature in a jiffy!
- 2 tsp vanilla extract
glaze
- 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.
Video
Notes
In a pinch, you can substitute regular flour for the oat flour.
This cake turned out beautifully, and it was absolutely delicious! I too love nutmeg, and I am always on the lookout for new recipes that highlight this beloved spice! Thank you for a lovely dessert!
I find the aroma of freshly grated nutmeg intoxicating!
Totally agree 🙂
This Bundt cake sounds so good! I’d like to make it, but I’m not a fan of oats. Only thing I like with oats is oatmeal & raisin cookies. If I were to make it, could I just use 1-1/2 cups more of regular flour in place of the oat flour? Use cake flour instead? All your Bundt cake recipes sound delicious! Thanks!
You can use more flour in the same amount Donna Jo. You can also use cake flour for a more tender texture, either will work. Keep in mind that you don’t taste the oat flavor in this cake, but it does give a nice texture.
This sounds wonderful! One question as there are just two of us most of the time. Can I slice and freeze the remainder of the cake with the glaze on?
Thanks!
I have a doughnut loving son getting ready to celebrate his 17th birthday! How do I turn this into a chocolate doughnut cake instead? Can’t wait to try it! TIA!
My latest recipe is a chocolate version, here.
I have made this before and lost the recipe. It is so delicious.
Hello! I’m making this recipe later today and just wanted to make sure only the eggs need to be at room temp, not the buttermilk. Thanks!
Yes, that’s right. And if you’re pressed for time, just pop the eggs in a bowl of hot water while you set up your ingredients and work station. Hope you enjoy the cake Alice!
I really love this recipe and have made it many times. But today when I turned it out of the pan the whole thing just fell apart into little pieces and crumbs. I know I followed the recipe. Any ideas what might have happened?
Gosh, that sounds strange, I’m thinking you left out or-mis measured something without knowing it? I have made errors in the past without even knowing it, so that’s a possibility. Or you tried to flip the cake out while it was still too warm?
Looking forward to making this but a question … could I use almond flour instead of oat? I have an abundance of almond flour on hand to use up. Thanks for your best thoughts!
Yes, that should work, although almond flour bakes up with a slightly different texture. Should be fine!
I started baking during the pandemic and my son loves donuts so I gave this a shot. I’ve made it as a sweet Thanksgiving breakfast ever since! I’ve made it for fun a couple times and sectioned it off to make different donut toppings too and since the base is a plain donut flavor, it always tastes great! Thanks for sharing!