I have a confession to make. I used to think making donuts from scratch was a whole-day project, a messy ordeal I simply didn’t have time for. Then I discovered the cheat code, the glorious loophole that brings all the cozy, cinnamon-spiced joy without the hot oil and rolling pin.
This Cinnamon Sugar Donut Cake is my greatest kitchen hack. It tastes exactly like your favorite classic donut but is baked in a single pan. You get that irresistible, warm-spiced flavor in every soft, tender bite, and it’s so easy you can make it before your morning coffee even kicks in.
What’s the secret sauce, you ask?
It’s the soul of a donut with the heart of a simple coffee cake. This Cinnamon Sugar Donut Cake captures that magical, melt-in-your-mouth texture you crave. Remember the smell of a cinnamon donut shop?
That’s the aroma that will fill your kitchen. It’s nostalgic, it’s comforting, and it’s wildly underrated for how little effort it requires. Why spend hours when you can get the same payoff, and arguably a better crumb, in a fraction of the time?
This isn’t just a cake; it’s a time-traveling device to your happiest breakfast memories.
Ingredients
Gathering the ingredients for this Cinnamon Sugar Donut Cake is a breeze. You likely have most of this in your pantry right now. The beauty is in the simplicity.
No fancy, hard-to-find items here, just pure, uncomplicated goodness ready to transform into something magical.
- All-purpose flour: The trusty foundation for our cakey donut.
- Granulated sugar & light brown sugar: For sweetness and that molasses-rich depth.
- Baking powder & baking soda: Our dynamic leavening duo for the perfect rise.
- Salt: The flavor enhancer that makes everything pop.
- Ground cinnamon & nutmeg: The warm, spiced soul of the recipe.
- Eggs: For structure and richness.
- Buttermilk: The secret weapon for an incredibly tender crumb. No buttermilk? See the swaps below!
- Vanilla extract: A non-negotiable for aromatic warmth.
- Melted butter: For brushing the warm cake and creating the sticky surface for our cinnamon sugar coating.
Step-by-Step Instructions
- Prep your pan and oven. Preheat your oven to 350°F (175°C) and generously grease a standard bundt pan.
This is crucial for a clean release, so don’t be shy with the butter or baking spray.
- Combine the dry ingredients. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and spices. Whisking well now prevents over-mixing later, which is the enemy of a tender Cinnamon Sugar Donut Cake.
- Mix the wet ingredients. In a separate bowl, whisk the eggs, buttermilk, and vanilla together until just combined. I like to give the melted butter a minute to cool before adding it in.
- Bring it all together. Pour the wet ingredients into the dry ingredients.
Gently fold with a spatula until the flour just disappears. A few lumps are totally fine—overmixing is the real villain here.
- Bake to golden perfection. Pour the batter into your prepared pan and smooth the top. Bake for 35-45 minutes, or until a toothpick inserted comes out clean.
Your house will smell incredible.
- The finishing touch. Let the cake cool in the pan for just 10 minutes. Then, invert it onto a wire rack. While it’s still warm, brush the entire surface with melted butter and generously coat it with your cinnamon-sugar mixture.
This creates that iconic, crackly shell.
Storage Instructions
This cake is best served the day it’s made, but it stays delicious for days if stored properly. For short-term storage, keep it in an airtight container at room temperature for up to 2 days. To keep it fresh longer, you can refrigerate it for up to 5 days.
For long-term storage, wrap individual slices or the whole cooled cake (before sugaring) tightly in plastic wrap and foil. It freezes beautifully for up to 3 months. Thaw overnight in the fridge and add the cinnamon sugar coating after warming it slightly.
Why You’ll Love This Cinnamon Sugar Donut Cake
- Maximum Flavor, Minimum Effort: You get all the nostalgic flavor of fresh, homemade donuts without the messy, time-consuming frying process.
It’s a total game-changer for a lazy weekend breakfast.
- The Ultimate Crowd-Pleaser: This cake is a certified hit with both kids and adults. It’s perfect for potlucks, brunch gatherings, or just as a sweet treat to have on the counter. It disappears fast.
- Surprisingly Simple Ingredients: No special trip to the store is needed.
This recipe leans on pantry staples, making it the perfect “I need to bake something NOW” solution.
Common Mistakes to Avoid
- Overmixing the batter. This develops gluten and leads to a tough, dense cake. Fold until just combined, I’m begging you.
- Not greasing the pan enough. A poorly greased bundt pan is a recipe for disaster. Be generous to ensure your beautiful Cinnamon Sugar Donut Cake releases in one piece.
- Adding the sugar coating to a cold cake. The cinnamon sugar will just fall right off.
The warmth of the cake is what helps the topping adhere perfectly.
- Using expired baking powder. This is the silent killer of baked goods. Test yours if it’s been in the cupboard for a while to ensure a good rise.
Alternatives and Variations
This recipe is wonderfully adaptable! For a vegan version, use a flax egg, plant-based milk mixed with lemon juice (for buttermilk), and vegan butter.
For gluten-free, a 1:1 gluten-free flour blend works beautifully. Feel free to add a handful of chopped apples or pecans to the batter for extra texture. You can even turn this into a cinnamon swirl cake by layering a brown sugar and cinnamon mixture in the middle of the batter before baking.
FAQs
Can I freeze this Cinnamon Sugar Donut Cake?
Absolutely!
For best results, freeze the cake without the cinnamon sugar coating. Wrap the completely cooled cake tightly in plastic wrap and then foil. It will keep for up to 3 months.
Thaw in the refrigerator overnight, warm it slightly, and then apply the butter and cinnamon sugar topping.
What’s the best substitute for buttermilk?
No buttermilk? No problem. My go-to hack is to add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill it with regular milk to the 1-cup line.
Stir and let it sit for 5-10 minutes until it curdles. It works like a charm every single time.
How long does it stay fresh?
This Cinnamon Sugar Donut Cake is at its peak the day it’s baked. Stored in an airtight container at room temperature, it remains delicious for 2 days.
After that, I recommend refrigerating it to maintain its moisture and texture for a few more days.
Is this kid-friendly?
Is the sky blue? This cake is a total kid-magnet. It’s soft, not overly complex in flavor, and coated in a sweet, sparkly topping that they absolutely adore.
It’s a guaranteed win for breakfast, snacks, or lunchbox treats.
Can I prep it ahead of time?
You sure can. You can mix the dry ingredients and wet ingredients separately the night before. Keep them covered in the fridge.
In the morning, let the wet ingredients come to room temp for about 20 minutes, then combine and bake. FYI, this is a massive time-saver.
Final Thoughts
This Cinnamon Sugar Donut Cake is more than a recipe; it’s your new secret weapon for effortless, impressive baking. It delivers that classic, comforting flavor we all love with stunning simplicity.
IMO, it’s the best thing to happen to lazy Sunday mornings. So, what are you waiting for? Bake this cake, and then come back and tell me all about it in the comments!