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Glazed Old-Fashioned Buttermilk Doughnut Bundt Cake Recipe

Glazed Old-Fashioned Buttermilk Doughnut Bundt Cake

A tender vanilla-and-nutmeg Bundt cake made with buttermilk and finished with a thick, doughnut-style confectioners’ sugar glaze. This easy dessert serves about 12–16.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup (226 g) Unsalted butter, softened
  • 1 1/2 cups (300 g) Granulated sugar
  • 3 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 3 cups (360 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Fine salt
  • 1/2 teaspoon Ground nutmeg
  • 1 cup (240 ml) Buttermilk
For Preparing the Pan
  • As needed Softened butter or baking spray
  • About 2 tablespoons All-purpose flour
For the Glaze
  • 2 cups (about 240 g) Confectioners’ sugar, sifted
  • 3-4 tablespoons Buttermilk
  • 1/2 teaspoon Vanilla extract
  • Small pinch Salt, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Thoroughly grease a 10- to 12-cup Bundt pan, dust it with about 2 tablespoons of flour, and tap out the excess.
  2. Whisk together the flour, baking powder, baking soda, fine salt, and ground nutmeg in a medium bowl.
  3. Beat the softened butter and granulated sugar for 3–4 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
  4. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix only until the batter is combined.
  5. Spread the batter evenly in the prepared pan and smooth the top. Bake for 45–55 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  6. Cool the cake in the pan for 15–20 minutes, then invert it onto a rack and cool completely. Whisk the confectioners’ sugar, vanilla, and 3 tablespoons of buttermilk, adding the remaining tablespoon gradually until thick but pourable.
  7. Pour or spoon the glaze over the cooled cake and let it set before slicing.

Notes

Grease the center tube and decorative grooves carefully, or use baking spray containing flour. Keep the glaze fairly thick for a recognizable white doughnut-style coating. Store covered at room temperature for up to 3 days.