Hey folks! Welcome back—and if you’re new here, I’m so glad you stopped by! Today we’re baking something fun, and utterly delicious: a Glazed Donut Bundt Cake that looks like a giant donut and tastes like your favorite bakery treat.
🎂 This Bundt Cake is About to Become a Household Favorite
I got a craving the other day—something doughnut-y, a little nostalgic, but way easier than frying anything. I remembered a honey-butter dipped donut muffin I once made for my son’s birthday and that sent me on a mission. Then I spotted a bundt version by the brilliant Yossy Arefi with a crackly vanilla glaze and a rich, buttery batter, and BOOM—baking plans were set. This cake hits all the donut shop notes: nutmeg, golden brown crust, sweet glaze, and vanilla on vanilla. It’s big enough for a celebration and easy enough for a weekday bake. Think dense but tender like pound cake, with crisp edges and the kind of glaze that shatters just slightly when you slice in. You’ll smell the nutmeg and vanilla as it bakes—and that’s when you know something good is happening.
This cake is soft and tender on the inside with a delightful crunch on the edges. The butter, nutmeg, and vanilla come together to create a warm, inviting aroma that fills your kitchen with memories of your favorite donut shop. It’s the perfect mix of nostalgia and modern baking ease.
🧁 What You’ll Need for the Cake and Glaze
For the cake:
- Unsalted or salted butter
- Granulated sugar
- Eggs
- Sour cream
- Freshly grated nutmeg
- Vanilla extract
- Kosher salt
- All-purpose flour
- Baking powder
For the glaze:
🛠 Helpful Equipment
- 10–12 cup bundt pan
- Stand or hand mixer
- Mixing bowls
- Pastry brush
- Wire rack
- zester for grating nutmeg
🎯 Simple Steps for a Crackly Glazed Donut Bundt Cake
- Grease and flour your bundt pan.
- Cream butter and sugar until light and fluffy.
- Mix in eggs, vanilla, nutmeg, and sour cream.
- Add flour and baking powder and combine gently.
- Pour batter into the pan and bake until golden.
- Let cool a bit, then glaze warm.
- Glaze again once completely cool.
💡 Tips for the Best Bundt Cake
Use room temp ingredients for the best texture. Beat that butter and sugar until very fluffy—it creates lift and an even crumb. Glaze the cake in two layers for that signature donut crackle. And don’t skimp on greasing the bundt pan. Seriously.
❄️ Storage and Freezing Tips
Store it covered at room temperature for 2 to 3 days. To freeze the whole cake, wrap it well in plastic wrap, then tuck it in a large freezer bag. It freezes beautifully. Thaw at room temp and glaze again if you want that fresh-from-the-oven shine
🎥 Watch the Video for step-by-step instructions
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Glazed Donut Bundt Cake – A Giant Donut You Can Slice and Share
Ingredients
Equipment
Method
- Set the oven rack in the center and preheat to 325°F (163°C). Generously coat a 12-cup Bundt pan with butter, making sure to reach every groove and crevice. Then, lightly dust the pan with flour, shaking out any excess to prevent clumps. This ensures the cake releases smoothly after baking, giving you a perfect, clean finish.
- In a medium bowl stir together the flour and baking powder.
- In a large bowl, or the bowl of a stand mixer, combine the butter and sugar. Mix on low speed until the sugar is moistened, then turn the mixer to medium high and beat until light and fluffy.
- Add the eggs one at a time, mixing until each is incorporated before adding the next. The mixture may split a bit, but it will come back together when you add the rest of the ingredients.
- Scrape down the sides of the bowl then add nutmeg, vanilla, and salt and mix on medium speed until combined.
- Add the sour cream and flour mixture in three additions each, and mix on low speed until combined, scraping down the sides and bottom of the bowl occasionally to ensure there are no dry pockets.
- Transfer the batter to the pan and tap on the counter a few times to release any large air bubbles. Bake the cake until puffed, golden, and a skewer inserted into the center comes out clean or with a few moist crumbs, 50-60 minutes. Set the pan on a rack to cool.
- While the cake is cooling, make the glaze. In a medium bowl, whisk the confectioners sugar, vanilla, 2 tablespoons milk, and salt together until smooth. The glaze should be the texture of runny honey. If it is too thick add a bit more milk. If it’s too thin add a bit more confectioners' sugar.
- Let the cake cool in the pan set on a wire rack for 15 minutes, then invert it onto the rack.
- Use a pastry brush to brush the warm cake with glaze. Then let the cake cool completely and brush the rest of the glaze over the top. Let the glaze set for 20 minutes before slicing.
Notes
Recipe Note:
Freshly grated nutmeg is best for this recipe because it gives the most classic glazed donut flavor. If using preground nutmeg, use less since it’s stronger:- For 2 ½ teaspoons of fresh nutmeg, use 1 ¾ to 2 teaspoons of preground.
- For 2 teaspoons of fresh nutmeg, use 1 ½ teaspoons of preground.
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And finally…
Any self-respecting boomer knows you can’t make a bundt cake without quoting My Big Fat Greek Wedding.
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Hungry For More…
- Carrot & Clementine Cake
- Sweet Blueberry Biscuits with Vanilla Glaze
- Caramelized Orange Cake
- Pear, Polenta & Almond Cake
- Sweet Little Hummingbird Snacking Cake
- Sweet Sesame Skillet Cornbread
“There is a hole in the cake, and it’s not my fault this time!”🐾-James T. PawFleet Cpt.
If you enjoyed this recipe and would love to see more, join me on YouTube, X, and Instagram! You can follow James T. on Instagram, @WarpSpeedWags . Please comment, like, and share. It really helps! I would love to hear from you 🙂 And if you made this recipe, how did it go for you?
11 responses to “Glazed Donut Bundt Cake– A Giant Donut You Can Slice and Share”
As a huge fan of donuts, I can say without reservation… this is better! Better flavor than Krispy Cream and the weight, texture and chewability of Dunkin. I love this recipe! You’ve got to try this!
Thank you, OTS! It comes together quick, doesn’t it? Thanks for writing.
Oh my…… this seems delicious, great idea and recipe!
–Scott
Thanks, Herald Staff!
What’s not to love?
Just in time for Father’s Day! 🙂
A big donut cake for Dad! Great idea, Nancy!
Amazing
This looks amazing – I have tried one once – it was lovely! xx
Thank you! Have a wonderful weekend!
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