Chocolate Donut Pound Cake
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 cake as much as I do, check out Birthday Bundt Cake, Strawberry Donut Pound Cake, Chocolate Pound Cake With Chocolate Frosting, Best Meyer Lemon Pound Cake, or Sourdough Lavender Lemon Bundt Cake.
A Quick Look At The Recipe
- Recipe Name: Chocolate Donut Pound Cake
- Ready In: 2 hours 45 minutes
- Makes: 12 servings
- Main Ingredients: salted butter, cane sugar, cake flour, Dutch cocoa
- Flavor Profile: lightly sweet cake with rich chocolate icing
- Dietary Info: no seed oils
- Difficulty: Medium
- Why You’ll Love It: tastes like an old fashioned cake donut!
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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 homemade 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: Use a high quality butter that you like as butter is really the star of this 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.
- 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.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate donut-like glaze.
- Sprinkles: I use Natural Chocolate Sprinkles, but these are totally optional. You could also use naturally colored rainbow sprinkles too, or omit them completely.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- If you are new to making brown butter, you can check out How to Make Brown Butter for more info!
- Make sure to grease the bundt pan really well, this is super important. I prefer to do this with a cooking spray as I think it works best.
- I prefer to make this cake the night before I plan to serve it. This way it can cool completely, which I think is best for pound cake as it really lets the flavors meld. Then it is sure to be cooled enough before glazing.
- Store extra cake in airtight container or under a cake dome to stay fresh.
How to Make Chocolate Donut Pound Cake
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. (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!
Recipe 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. First, be sure to grease your bundt pan incredibly well before adding the batter in, this will help you remove it. You also need to wait until the cake has cooled completely before removing it, this will ensure it comes out easily and doesn't break.
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.
What to Serve with Chocolate Donut Pound Cake
- Enjoy with an Iced Blueberry Latte for an afternoon treat.
- Cozy up with a Healthy Gingerbread Hot Cocoa with Bone Broth or Chai Tea Hot Chocolate.
- Have a bakery moment at home with a slice and Caramel Hot Cocoa, which was a popular combo at my bake shop!
- Serve with Homemade Organic Whipped Cream and some fresh berries for a dinner party dessert.
More Chocolate Cake Recipes
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Chocolate Donut Pound Cake
Equipment
- Digital Food Scale
- Small Pot
- Stand Mixer
- Bundt Pan
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.
- 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
- Always weigh ingredients for the best results.
- If you are new to making brown butter, you can check out How to Make Brown Butter for more info!
- Make sure to grease the bundt pan really well, this is super important. I prefer to do this with a cooking spray as I think it works best.
- I prefer to make this cake the night before I plan to serve it. This way it can cool completely, which I think is best for pound cake as it really lets the flavors meld. Then it is sure to be cooled enough before glazing.
- Store extra cake in airtight container or under a cake dome to stay fresh.
Nutrition
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This literally tastes like a donut, it’s so good!