Easy Donut Cake



  • 1 1/2 cups butter softened
  • 3 cups granulated sugar
  • 5 large eggs room temperature
  • 1/2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoons vanilla
  • 1/2 teaspoon LorAnn Princess Cake and Cookie Extract
  • 3 cups all purpose flour
  • 1 cup buttermilk room temperature


  • 1 1/2 cup powdered sugar sifted
  • ¼-⅓ cup heavy cream
  • 1 tablespoon corn syrup
  • 1/2 teaspoon LorAnn Princess Cake and Cookie Extract
  • dash salt


  • Preheat the oven to 340 degrees Fahrenheit. Grease a 10″ donut bundt pan with shortening, then dust with flour.
  • Cream together the softened butter and sugar using a hand mixer.
  • Beat in the eggs until well blended.
  • Add the baking powder, salt, and flavorings. Mix well.
  • Add the flour and milk alternately, mixing and scraping the bowl between each addition.
  • Pour the batter in the prepared pan and bake for 45-55 minutes. The exact time will depend on the size and shape of your bundt pan so watch it closely. Don’t open the oven until you think it is done.
  • Allow the cake to cool for 10 minutes in the pan.
  • Turn the cake onto a cake plate to cool completely.
  • In a small bowl, use a whisk to mix the powdered sugar, cream, corn syrup, extract and salt until smooth.
  • Drizzle over the cooled cake and immediately sprinkle with colored sprinkles.

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