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Glazed Chocolate Donut Bundt Cake
Laura

Glazed Chocolate Donut Bundt Cake

A moist chocolate Bundt cake with a tender cocoa crumb and a sweet crackly vanilla glaze.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 teaspoons softened butter for greasing the pan
  • 2 tablespoons cocoa powder for coating the pan
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Dutch-process cocoa powder
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon fine salt
  • 1 1/4 cups buttermilk room temperature
  • 1/2 cup vegetable oil neutral-flavored
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee or boiling water
  • 2 cups powdered sugar for glaze
  • 3 to 4 tablespoons whole milk for glaze
  • 1 teaspoon vanilla extract for glaze

Equipment

  • 10 to 12-cup Bundt pan
  • Large mixing bowl
  • Whisk
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350 F. Grease a 10 to 12-cup Bundt pan with butter and coat with cocoa powder.
  2. Whisk the dry ingredients including flour, cocoa, sugars, baking powder, baking soda, and salt in a large bowl.
  3. Combine the wet ingredients by whisking buttermilk, oil, eggs, and vanilla in a separate bowl.
  4. Make the batter by stirring wet ingredients into dry ingredients just until combined, then slowly whisking in the hot coffee.
  5. Bake for 38 to 45 minutes, until a skewer inserted into the center comes out with a few moist crumbs.
  6. Cool the cake in the pan for 15 minutes, then invert onto a wire rack and cool completely.
  7. Glaze and serve by whisking powdered sugar, milk, and vanilla until smooth, then spooning it over the cooled cake.

Notes

  • Use hot coffee for a fuller chocolate flavor without a strong coffee taste.
  • Glaze only after the cake has cooled completely.
  • Store covered at room temperature for up to 3 days.
  • Freeze unglazed slices tightly wrapped for up to 2 months.