Description

This decadent chocolate donut cake captures the nostalgic flavor of an old-fashioned bakery treat in a simple, easy-to-bake bundt form. Its dense, moist crumb is enriched with buttermilk and sour cream, then finished with a thick vanilla glaze that makes every slice feel like a special occasion.

Ingredients

1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
¾ cup Dutch process cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1 cup buttermilk
½ cup sour cream
1 cup hot water
2 cups powdered sugar
3 tablespoons whole milk
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and generously spray a 10-12 cup bundt pan with non-stick baking spray containing flour.
In a large bowl or stand mixer, cream together the room temperature butter and granulated sugar on medium-high speed for 2 to 3 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and scrape down the sides of the bowl.
In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, nutmeg, and cardamom to remove lumps.
With the mixer on low speed, alternate adding the flour mixture and the buttermilk/sour cream mixture, beginning and ending with the dry ingredients.
Remove the bowl from the mixer and stir in the hot water by hand with a rubber spatula until the batter is smooth and well-combined.
Pour the batter into the prepared bundt pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for exactly 10 minutes before inverting it onto a plate to cool completely.
Whisk the powdered sugar, milk, and vanilla in a small bowl to create a thick glaze, drizzle it over the cooled cake, and let it set for 15 minutes before slicing.

Notes

To ensure your cake releases perfectly every time, avoid using a regular butter-and-flour coating; a professional baking spray with flour included provides the most reliable results for intricate bundt designs. Additionally, allowing the glazed cake to rest for a full fifteen minutes ensures the topping creates that classic, slightly crackly donut finish.

Prep Time: 20 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: American