Chocolate Donut Pound Cake

Today is National Donut Day, so of course I’m sharing the recipe for our Chocolate Donut Pound Cake. I love this day for two reasons, the first is making this cake and eating it, and the second is I like to call my best friend and tell her I love her because her nickname is Donut. I’ve been calling her that since we lived in our dorm room at boarding school, and I don’t think I’ll ever stop – no matter how old we get. 

chocolate donut pound cake recipe, giant donut cake recipe

I created this recipe to taste like my absolute favorite chocolate donuts. On the best Saturdays of my childhood, my dad and I would walk our golden retriever, Brighty, down to our local coffee shop called Java. They served the best old fashioned cake donuts with chocolate glaze. And they did not put sprinkles on them! When I walked into that small space, the dark floors and the dark wood all over just made me think of chocolate. And it smelled of donuts and coffee. If you didn’t get there early enough, you didn’t get donuts, plain and simple. The walk was only about eight blocks, but I could never wait to get home to eat those donuts.
Now, I just bake this cake and I can feel like I’m eating my favorite donuts for a week straight! Get the recipe for my Chocolate Donut Pound Cake below.

chocolate donut pound cake recipe, giant donut cake recipe

Tips for Making the Best Chocolate Donut Pound Cake


Use a high quality bundt pan so it’s easy to remove your cake. My favorite can be found here.

• Use soft butter. I like to leave the butter out on the counter overnight and then bake with it the next day. This allows it to soften at room temperature, which is always best. If you must microwave it, don’t do more than 10 seconds at a time.

• Use high quality butter, sugar, milk, and flour. This is a very simple cake with only a few ingredients – so they all really matter! I prefer to use organic ingredients all the time, but if you waffle this is a cake where it would be worth it.

• Use whole milk. Always use whole milk when making cakes as it provides fat and flavor.

• Grease the bundt pan well! Use a canola oil cooking spray, this helps tremendously over butter. Do not grease your pan and let it sit there, the grease will start to fall down the sides and will pool at the bottom of the pan. You always want to spray it very well right before you are ready to put the batter in. Spray it and immediately pour the batter in.

• Almond flavor and almond extract are on the same thing. Make sure you are using almond flavor. This is very important, even though it’s such a small amount. It provides a very donut like flavor to glaze, so don’t skip it! My favorite one can be found here.

• Make sure to store this in a cake dome so it doesn’t dry it. It will stay good for days if it’s kept in a dome or in an airtight container.

Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

chocolate donut pound cake recipe, giant donut cake recipe
chocolate donut pound cake recipe, giant donut cake recipe
chocolate donut pound cake recipe, giant donut cake recipe

Chocolate Donut Pound Cake

Recipe by MimiDifficulty: Easy
Makes

12

servings

This simple bundt cake is reminiscent of an old fashioned cake donut with chocolate glaze. Serve this for Sunday brunch.

Ingredients

  • Batter
  • 1 cup (227 grams) organic salted butter, softened

  • 680 grams (3 cups) organic cane sugar

  • 2 teaspoons organic vanilla extract

  • 7 organic large eggs

  • 425 grams (3 cups) organic cake flour

  • 1/2 teaspoon fine sea salt

  • 1 cup organic milk

  • organic canola oil cooking spray

  • Chocolate Glaze
  • 198 grams (1 1/4 cup plus 2 tablespoons) organic powdered sugar, sifted

  • 28 grams (1/3 cup)  organic Dutch cocoa powder, sifted

  • 4 to 5 tablespoons organic milk

  • 1/4 teaspoon almond flavor (like Frontier Co-Op)

Directions

  • 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, And, pour the cake batter into the bundt pan.
  • Bake for 1 hour 45 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pan. Once cake is cooled, remove it from the bundt pan, carefully.
  • To make the glaze: In a clean in a large mixing bowl, add the powdered sugar, cocoa, milk, and almond flavor. Add more or less milk depending on how thick or runny you like the glaze, I like mine a little more on the thick side. Mix on low until combined into a smooth glaze.
  • Place cake on a cake stand, and spread the frosting over the top of the cake so it runs down both sides.
  • Store in a cake dome for up to 7 days.

Notes

  • High Altitude – Bake at 350°F for 1 hour 30 minutes, or until a wooden pick inserted in center comes out clean.

Did you make this recipe? 
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