Glazed Buttermilk Donut Bundt Cake

This glazed buttermilk donut cake starts with an ultra-moist, tangy cake base and kicks things up a notch with a crisp vanilla glaze that locks in all that donut flavor. 

  • Author: Claire | The Simple, Sweet Life
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Units Scale

For the bundt cake:

  • 3 eggs
  • 1 cup granulated sugar
  • 1/2 cup oil
  • 2 tsp vanilla extract
  • 1/3 cup buttermilk
  • 1/3 cup sour cream
  • 1 1/2 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg

For the glaze:

  • 1 1/2 cup powdered sugar
  • 2-3 tbsp milk
  • 1 tsp vanilla extract


  1. In the bowl of a stand mixer, whip the eggs and granulated sugar until light and fluffy (2-3 minutes).
  2. Whisk the wet ingredients (oil, vanilla extract, buttermilk and sour cream) together in one bowl and the dry ingredients (flour, baking powder, salt and nutmeg) together in another.
  3. Add half of the dry ingredients to the egg/sugar mixture, and whip on low until just combine.
  4. Pour the wet ingredients into the batter and, again, whip on low until just combined.
  5. Add the remaining dry ingredients and whip until just combine.
  6. Pour the batter into a greased 6 cup bundt pan and bake at 350F for 35-40 minutes.
  7. Once the pan is cool enough to handle, turn the cake out onto a wire cooling rack.
  8. Allow to cool completely to room temperature.
  9. In a measuring cup, whisk together the glaze ingredients.
  10. Place the bundt cake (still on the wire cooling rack) over some parchment paper and coat with the glaze.


  • Buttermilk substitute: If you don't have buttermilk on hand, you can substitute the 1/3 cup called for in this recipe with 1/3 cup milk + 1 tsp white vinegar. Stir the milk and vinegar together and allow to sit for 5 minutes.
  • Testing for doneness: Although tempting to wait until the toothpick comes out clean, doing so will likely lead to over-baking your cake. Instead, you want your toothpick to come out without any raw batter and with some cooked crumbs still clinging to it.
  • Adjusting for a full-size bundt pan: For a full-size bundt pan, double the recipe and bake at 350F for 50-55 minutes.
  • Storage: This cake can be covered and kept at room temperature for 2-3 days.


Keywords: glazed buttermilk donut bundt cake, buttermilk donut cake, how to make a donut cake