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Chocolate Donut Cake

Irresistibly Moist Chocolate Donut Cake for Every Occasion

Indulge in this Chocolate Donut Cake, a moist and rich dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Butter Add richness and moisture; substitute with vegan butter for a dairy-free version.
  • 1 cup Granulated Sugar Provides sweetness and helps create a tender crumb.
  • 3 large Eggs Acts as a binder and adds moisture; use flax eggs for a vegan variant.
  • 2 teaspoons Vanilla Extract Introduces warm flavor notes; use pure vanilla for the best results.
  • 2 cups All-Purpose Flour Creates structure and absorbs moisture; gluten-free flour can be used.
  • ¾ cup Dutch-Process Cocoa Powder Contributes deep chocolate flavor and color; natural cocoa powder can also be used.
  • 1 teaspoon Baking Powder Leavening agent for a light texture; ensure it’s fresh for best results.
  • 1 teaspoon Baking Soda Works with acidity in buttermilk to enhance rising.
  • ½ teaspoon Salt Balances sweetness and enhances flavor.
  • 1 cup Sour Cream Provides moisture and tang; Greek yogurt can be used as a substitute.
  • 1 cup Buttermilk Provides moisture and tang; Greek yogurt can be used as a substitute.
  • 1 cup Hot Water Enhances the chocolate flavor.
For the Glaze
  • 1 cup Powdered Sugar Adds sweetness and a smooth texture.
  • 2 tablespoons Milk or Cream Gives the glaze a silky consistency; use any plant-based milk for dairy-free.
  • 1 teaspoon Vanilla Extract Adds a lovely aroma and flavor.

Equipment

  • Bundt Pan
  • Mixing Bowl
  • Hand mixer
  • Spatula

Method
 

Step-by-Step Instructions for Chocolate Donut Cake
  1. Preheat your oven to 350°F (175°C) and prepare a non-stick bundt pan with non-stick spray or butter.
  2. In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing on low speed, then pour in vanilla extract and mix well.
  4. In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet mixture, alternating with sour cream and buttermilk.
  5. Stir in hot water until the batter is smooth.
  6. Pour the batter into the prepared bundt pan and tap gently to release air bubbles.
  7. Bake for 45-50 minutes, or until a toothpick comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  9. Mix powdered sugar, milk or cream, and vanilla until smooth. Drizzle over the cooled cake and let it set for 10-15 minutes.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 70mgSodium: 230mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 1.5mg

Notes

Store leftovers tightly wrapped to maintain moisture, enjoying them for up to 4 days at room temperature.

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