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.
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.
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.
Chocolate Donut Pound Cake
Makes 10-inch Bundt
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) all natural cake flour
1/2 teaspoon fine sea salt
1 cup organic milk
organic canola oil cooking spray
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 organic almond flavor (like Frontier Co-Op)
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.
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? Make sure to tag @mimibakescookies on Instagram!