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–+ servings
chocolate donut pound cake cut into slices on a white cake plate on a marble table.

Chocolate Donut Pound Cake

Mimi Council
This Chocolate Donut Pound Cake has the most amazing chocolate brown butter glaze and that depth of flavor. This tastes just like your favorite old fashioned cake donut!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Makes 12 servings
Calories 646 kcal

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

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.
High Altitude – Bake at 350°F for 1 hour 15 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.

Nutrition

Calories: 646kcalCarbohydrates: 102gProtein: 9gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 162mgSodium: 398mgPotassium: 147mgFiber: 1gSugar: 75gVitamin A: 787IUCalcium: 60mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!