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.
Hi Sue,
The donut cake looks delicious! I wonder if it can be made without the oat flour?
Thanks.
I just made this cake in order to use up some buttermilk I had. The taste was fine. However, the texture was heavier and drier than I expected. I may add some sour cream to the batter if I decide to give it another try.
I just made this bundt cake. I did not have oat flour, nor oats in the pantry. I used almond flour, instead. Also, I used the dry ingredients to flour the pan Big mistake. Left some cake on the bottom of pan. Hope it tastes good. Smells really good. I gave it 5 stars because the mishaps were my fault. Hence, I took a picture. Wish I could post it.
Absolutely amazing!! Followed the recipe to a T and my wife said it was better than good it was Great! Thank you ma’am for the recipe
I love the sound of this recipe, but I have a vegan daughter. Has anyone tried this with vegan yoghurt instead of buttermilk? Thanks. Kylie
That should work fine Kylie. You might need to thin it down just a bit.
Mmm so delicious! I enjoyed this cake very much. So moist and scrumptious. It is very good with your morning coffee. This recipe is a keeper, I will make again.
This cake is so good! I made it Saturday and it is almost gone in this house of 3. My toddler loves it too! I can’t get enough of the cake, especially the nutmeg flavor and the texture from the oat flour. I added 1/4 cardamon powder to the cake batter and added a little nutmeg and vanilla to the frosting. I usually cut sugar in desserts and only used 1c in the cake and it was still plenty sweet for us. Only wish I could share it with my Dad, he loves doughnuts. I will definitely bake this again for him when we are out of quarantine. The cake is so easy to make and delicious. Thanks for another great recipe!
Thanks Marisa ~ I know the frustration about not being able to share with your Dad, can’t wait for this to be over!!
This cake is beautiful and completely delicious! It was the perfect recipe for some “Quarantine” baking. I used coconut oil instead of canola and it worked wonderfully. Also, I didn’t have any buttermilk on hand, so I made some with heavy cream and vinegar. And it was so fun (and easy) to make oat flour! The hardest part of this recipe was waiting for the bundt pan to arrive from Amazon! I am social distancing alone, and this recipe brought so much joy to my day. I can’t wait to enjoy it with family and friends soon!
I made this recipe and the cake came out very dry. Followed the directions exactly including the oven temp and timing. Other than that it looks delicious.
Sorry you had that experience Heathro. One thing that might have happened is that somehow you got a little too much flour, or possibly it did get baked a little too long, or at too high a temperature. That can happen because ovens and pans vary so much. I also find that cakes like this seem to get moister after sitting for a few hours, or even the next day. I think it has something to do with the glaze.
Hello! I was wondering if you have ever made this as mini bundt cakes? Would you suggest altering the recipe at all?
You could definitely do that, just cut the baking time way down, I’d check before 20 minutes.