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This pretty pink donut bundt cake looks and tastes just like an old-fashioned pink cake donut!
Recipe type: Dessert
Serves: 12-16
for the cake:
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 4 eggs
  • 4 teaspoons vanilla
  • 3 cups cake flour
  • 3½ teaspoons baking powder
  • 1 teaspoon salt
  • 1½ cups buttermilk
for the glaze:
  • 1½ cups powdered sugar
  • a pinch fo salt
  • ½ teaspoon vanilla
  • 6 Tablespoons heavy cream
  • 2 drops red food coloring
  • colored jimmies or rainbow sprinkles
  1. Preheat the oven to 350°F. Butter and flour a standard bundt pan; set aside.
  2. 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.
  3. In a medium bowl, combine cake flour, baking powder, and salt. With the mixer on low, add about ⅓ of the flour mixture to the bowl, followed by about ½ 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.
  4. 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.
  5. 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.
  6. 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.
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.
Recipe by Lulu the Baker at