This darling pink donut bundt cake looks just like an old-fashioned donut! With dense, sweet, flavor and classic pink frosting, it’s as yummy as it is cute!
Happy National Donut Day, friends!! I love made up food holidays, and this one might just be my favorite. My family loves donuts more than just about anything, and you better believe we are celebrating today with our favorite sweet treat.
In honor of National Donut Day (or National Doughnut Day, if you prefer that spelling), I created this yummy pink donut bundt cake reminiscent of an old-fashioned cake doughnut with pink frosting. The cake is dense and sweet, and the frosting is the perfect, classic shade of pink. Finishing it off with some colored jimmies is the icing on the cake—or rather, the sprinkles on the icing on the cake.
Everyone who tried this yummy cake commented that it looked and tasted just like an old-fashioned pink donut. Mission accomplished.
Pink Donut Bundt Cake
This darling pink donut bundt cake looks just like an old-fashioned donut! With dense, sweet, flavor and classic pink frosting, it's as yummy as it is cute!
Ingredients
- for the cake:
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs
- 4 teaspoons vanilla
- 3 cups cake flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- for the glaze:
- 1 1/2 cups powdered sugar
- a pinch fo salt
- 1/2 teaspoon vanilla
- 6 Tablespoons heavy cream
- 2 drops red food coloring
- colored jimmies or rainbow sprinkles
Instructions
- Preheat the oven to 350°F. Butter and flour a standard bundt pan; set aside.
- In the bowl of a stand mixer, beat butter and sugar on medium speed until light and fluffy, 1-2 minutes. Turn the mixer on low, and add eggs one at a time. Beat in the vanilla.
- In a medium bowl, combine cake flour, baking powder, and salt. With the mixer on low, add about 1/3 of the flour mixture to the bowl, followed by about 1/2 the buttermilk. Repeat until everything has been added. Scrape down the sides and bottom of the bowl and beat the batter on medium for 30 seconds.
- Pour the batter into the greased bundt pan. Bake for 45-48 minutes until golden on top, and until a long bamboo skewer inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool on a cooling rack in the pan for 10 minutes before flipping the cake out of the pan. Allow it to cool on the cooling rack completely before glazing.
- When the cake is completely cool, combine the powdered sugar, salt, and vanilla in a medium bowl. Add heavy cream slowly, whisking, until the glaze is thick but spreadable. Whisk in the food coloring. Use a spoon to scoop the glaze onto the cake, using the back of the spoon to gently spread the frosting to the edges. It will flow down the sides of the cake on its own if you spread it just over the edges. Immediately top with sprinkles.
Notes
If you're using a dark or black bundt pan, like I am, decrease the baking temperature by 25°F (down to 325°F) and keep the baking time exactly the same.
All week, I’ve been sharing links to doughnut-themed projects from some of my blogger friends. Big thanks to the lovely Dawn of Revel and Glitter for putting together a week-long blog hop bringing you crafts, parties and recipes every day on then lead-up to National Doughnut Day!
Our first post on Monday included a fun giveaway that you can still enter; click HERE. And Tuesday, Wednesday, and Thursday all had posts full of links to the cute donut projects and recipes you can see in the collage below.
A Bubbly Life | A Joyful Riot | Cupcakes + Cutlery | Giggles Galore | Grey Grey Designs | Lemon Thistle | Lulu The Baker | Lynlee’s | Modern Moments Designs | Salty Canary
And the fun isn’t quite over yet! In addition to my pink donut bundt cake today, you get two more DIYs:
DIY Tassels for a Doughnut Party with Lemon Thistle
Mini Doughnut Boxes with A Joyful Riot
Thank you for partying with us this week! Don’t forget to enter the giveaway on Monday’s post, and follow our Pinterest board to keep up with all the donut inspiration!
This is adorable and so festive!
Thanks, Lindsay! It was really fun to make, and so yummy!
I’m screaming at how cute this is! Love it! Definitely want to try to make it 🙂
I’d love to hear how you liked it if you give it a try!
This is seriously the cutest cake ever! I love your styling with it too – so fun!
Thanks, Haeley! It was really fun to make!
If I wanted to use the batter to make cupcakes how long do you think I should bake them for? Looks delicious!
I always start with 20 minutes, and work my way up in 2-3 minute increments.
This was amazing!! I made it and it was perfect for my friend’s birthday, and she and everyone there said it was absolutely delicious!!! Thank you so much for sharing this!!!
I’m so glad you loved it!
My boyfriend is an avid pink donut lover so I’m going to make this for his birthday, thanks so much for the recipe!
I might even cut the bunt in half and scoop out some of the middle to pipe with strawberry jam to make a jelly donut! Do you think the icing would be thick enough to hold the two halves together once iced?
I’m not sure! You could always make another batch of really stiff frosting for that.
Have you ever made this a day ahead ? Just wondering if it would be fresh day 2. Such a sweet looking cake ! Thanks
It is best the day it’s made, but it does last pretty well!
I have made this cake numerous times. Always a hit. I would like to adapt it to make mini bundt cakes using my mini bundt cake pans. Could you recommend cooking temperature and time?
Hi Veronica! I’d bake them at the same temperature and just check them early and often for doneness.
I’m making this for my daughters donut themed first birthday party – doing a practice run today! I also got silicone donut molds to make smaller cakes (normal sized donut), what baking time would you recommend trying?
Thanks in advance! I’m so excited – and also not a baker so fingers crossed I can pull it off!
Hi Holly! You got this! I’ve never made this recipe in a smaller size. I would set a timer for 15 minutes, then start checking the smaller cakes with a toothpick and adding more time in 3-5 minute increments until they are done. Good luck!
What is cake flour? Is that not regular flour?
Hi there! Cake flour is not the same thing as regular, all-purpose flour. Cake flour is lighter and softer, and has less protein. Baked goods made with cake flour have a finer texture than those made with all-purpose flour.
Took forever to get the center to cook! Used a dark bundt pan, so dropped to 325… at 55 minutes now and still not done cooking…. hope the edges are too burnt ?
Hi Jason! Sorry your cake didn’t bake as quickly as it should have. Hopefully it all turned out OK.
What happens if we don’t use cake flour?
Hi Erin. The texture of the finished cake will be slightly different. Cake flour gives things a light texture and fine crumb. But it won’t affect the flavor at all. You could also make your own cake flour substitute using all-purpose flour and cornstarch. Measure 2 Tablespoons of cornstarch into the bottom of your 1-cup measuring cup, then fill it the rest of the way with all-purpose flour. That will give you 1 cup of cake flour substitute.
If I’m using a silicone Bundt pan, would the cake be baked at the same temp and time as a regular Bundt pan?