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+ servings

Buttermilk Donut Cake

If you love cake donuts, you’ll love this cake
Prep Time20 minutes
Cook Time50 minutes
Course: Breakfast, cakes, Dessert, Snack
Cuisine: American
Keyword: buttermilk donuts, donut cake recipe, spice pound cake recipe
Servings: 12
Calories: 441kcal


  • 1 1/2 cups sugar
  • 1 cup unsalted butter softened
  • 4 eggs at room temp
  • 2 tsp vanilla
  • 3 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 tsp nutmeg
  • 1/8 tsp mace optional
  • 1/2 tsp baking soda
  • 1 cup buttermilk see notes


  • 1 cup confectioner’s icing sugar
  • 2 tbs water


  • Spray a large (at least 10 cups) fluted tube pan with non-stick spray.
  • Preheat oven to 350F/180C.
  • Mix flour, baking powder, salt, nutmeg, mace and baking soda in a medium bowl. Set aside.
  • Using a heavy-duty stand mixer (batter is thick and may be too much for a hand-held) cream the butter and sugar on medium speed until it’s pale and fluffy.
  • Add eggs, one at a time, beating until combined. Add the vanilla, just until it’s incorporated.
  • With mixer on low speed, gradually add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined.
  • Spoon batter into prepared pan. Tap the pan a few times on the counter to release any air bubbles.
  • Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
  • Cool on a rack for 15 minutes then remove the cake from the pan and invert it so the rough, cracked side is facing upward. Cool completely.
  • Mix the confectioner’s sugar and water until smooth. Spoon over top of the cake.



Serving: 1slice | Calories: 441kcal | Carbohydrates: 64g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 292mg | Potassium: 175mg | Fiber: 1g | Sugar: 36g | Vitamin A: 585IU | Calcium: 77mg | Iron: 2mg