Chocolate Donut Pound Cake
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This Chocolate Donut Pound Cake tastes just like an old fashioned cake donut with chocolate glaze. This dense and sweet organic pound cake is real treat for a lazy weekend.
If you love bundt cakes as much as I do, check out my Toasted Coconut Bundt Cake, Strawberry Donut Pound Cake, or my Sourdough Lavender Lemon Bundt Cake.
Table of Contents
This donut cake tastes just an old fashioned cake donut, but in cake form! This is an adaptation of my famous Organic Pound Cake recipe. But, I've dressed this up in a bundt pan and added a donut-like chocolate glaze on top with chocolate sprinkles!
This donut cake is the perfect organic cake for a party as bundt cakes will serve a crowd. This lightly sweetened organic pound cake is dense and buttery with a tender crumb. The rich chocolate glaze on top sets up just like that on top of an old fashioned cake donut. This nostalgic donut cake will be a uge crowd pleaser at any party!
Why You'll Love This Recipe
Tastes Like a Donut: I kid you not, this Chocolate Donut Pound Cake tastes just like an old fashioned cake donut with chocolate glaze. Those were always my favorite donuts and I have created a giant cake version of it here!
Pound Cake: This organic pound cake is dense and perfectly sweet. I love making pound cake as it has just a few simple ingredients but they really shine! This donut cake goes so well with a cup of coffee or tea.
Make Ahead: Bundt cakes are a great cake to make ahead as they are best left to cool completely in the pan overnight. I love making this organic cake in the evening. Then the following morning it's ready to remove from the pan and make the glaze. That makes this a super easy recipe to make for brunch or holidays. This Chocolate Donut Pound Cake is sure to be a favorite for all your holiday brunches!
Organic Cake: While donut shop donuts can be made with seed oils, granulated white sugars, artificial flavors, colors and more, this donut cake is an organic cake that you'll feel good about indulging in.
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure to use a high quality butter as butter is a huge portion of pound cake.
- Cane Sugar: I use organic cane sugar, which is just the organic version of white granulated sugar. Organic cane sugar is less processed than conventional white granulated sugar with a more natural sweet flavor, versus being overly sweet. The sugar is also a little darker in color with crystals that are a little lager. You can use them interchangeably in recipes.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Eggs: Use large eggs.
- Milk: Use whole milk for the best flavor.
- Cake Flour: I use my homemade organic cake flour, but store bought also works. Don't use all purpose flour, you need the lower protein content of cake flour. Pastry flour will be fine if you don't have cake flour.
- Salt: Use fine sea salt.
- Powdered Sugar: You'll need organic powdered sugar for the glaze, be sure its sifted so no clumps are in the frosting.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate donut-like glaze.
- Chocolate Sprinkles: I use Natural Chocolate Sprinkles, but these are totally optional.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but if you prefer to use a hand mixer you can do that too.
- Bundt Pan: You'll need a 10-inch bundt pan for this pound cake.
- Small Pot: You'll need a small pot to brown the butter for the glaze.
- Mixing Bowl: You'll need a mixing bowl to mix up the glaze.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 350°F.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla extract.
Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
In a separate bowl, mix together the cake flour and sea salt. Add the milk and then the flour mixture and mix on low until combined, scraping down the sides of the bowl as needed to ensure a smooth batter and everything is mixed.
Step 3
Grease the bundt pan well with canola oil cooking spray. Pour the cake batter into the bundt pan.
Bake for 1 hour 30 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown. Allow to cool completely in the pan. Check out my article How to Remove Cakes Perfectly for tips on removing your bundt cake without problems! (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the glaze: In a small saucepan add the butter. Put over low/medium heat and cook until the butter has browned and small specs appear. Be careful, as this can burn easily, be sure to watch it and remove it from heat when it’s done.
In a medium bowl, add the brown butter, powdered sugar, cocoa powder, and milk and whisk until combined into a smooth glaze. Pour the glaze over the top of the cake. Sprinkle with chocolate sprinkles!
FAQ's
Yes! I always encourage you to make bundt cakes the day before you plan to serve them. The best way to make bundts is to make the night before. This gives the bundt cake ample time to cool completely in the pan (which is super important for an easy removal). Then, the following day, you will remove the cake from the pan and glaze it. No need to cover the bundt cake when letting it cool overnight!
Bundt cakes are the trickiest cakes to remove from the pan as they are so large and have so many intricate parts with the cool designs of the bundt pan. But, luckily for you, I have all the tips needed to remove cakes perfect. Visit my How to Remove Cakes Perfectly article and read all the best tricks for bundt pans. I recommend using the oven method for best results for bundt cakes!
Bundt cakes are just like any other cake, they need to be stored in an airtight container to retain their moist and cakey texture. A cake dome is the absolute best way to store a bundt cake! If you don’t have a cake dome, you can slice up the cake and add pieces to a Tupperware.
Craving More?
Chocolate Donut Pound Cake
Ingredients
Batter
- 226 grams salted butter (softened)
- 680 grams cane sugar
- 2 teaspoons vanilla extract
- 7 large eggs (room temperature)
- 425 grams cake flour
- 1 teaspoon fine sea salt
- 1 cup milk (room temperature)
Glaze
- 57 grams salted butter
- 212 grams powdered sugar (sifted)
- 21 grams Dutch cocoa powder (sifted)
- 3 to 4 tablespoons milk
Instructions
- Preheat the oven to 350°F.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla extract.
- Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
- In a separate bowl, mix together the cake flour and sea salt. Add the milk and then the flour mixture and mix on low until combined, scraping down the sides of the bowl as needed to ensure a smooth batter and everything is mixed.
- Grease the bundt pan well with canola oil cooking spray. Pour the cake batter into the bundt pan.
- Bake for 1 hour 30 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown. Allow to cool completely in the pan. Check out my article How to Remove Cakes Perfectly for tips on removing your bundt cake without problems!
- To make the glaze: In a small saucepan add the butter. Put over low/medium heat and cook until the butter has browned and small specs appear. Be careful, as this can burn easily, be sure to watch it and remove it from heat when it’s done.
- In a medium bowl, add the brown butter, powdered sugar, cocoa powder, and milk and whisk until combined into a smooth glaze. Pour the glaze over the top of the cake. Sprinkle with chocolate sprinkles (optional)!
- Store in a cake dome for up to 3 days.
Notes
Nutrition
Join Our Organic Community
Leave a Comment