Description
This Glazed Chocolate Doughnut Cake is a decadent bundt cake that combines rich chocolate flavor with a smooth, sweet glaze. Moist and tender with a hint of coffee to enhance the cocoa, this cake is perfect for chocolate lovers looking for a show-stopping dessert that’s easy to bake and irresistibly delicious.
Ingredients
Scale
For the Cake
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/2 cup brewed coffee, cooled
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Glaze
- 2 cups powdered sugar
- 4 to 5 tablespoons whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan, ensuring you reach all the crevices to prevent the cake from sticking during baking.
- Cream Butter and Sugar: In a large bowl, beat the room temperature butter with granulated sugar on medium speed until light and fluffy, which takes about 3 to 4 minutes, creating a smooth base for the cake batter.
- Add Eggs and Vanilla: Introduce the eggs one at a time to the butter-sugar mixture, mixing well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract for flavor.
- Combine Wet Ingredients: In a separate bowl, whisk together the sour cream, whole milk, and cooled brewed coffee until the mixture is smooth and well blended, which will add moisture and depth of flavor to the cake.
- Sift Dry Ingredients: Sift the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt into another bowl to remove lumps and evenly distribute the leavening agents and cocoa powder.
- Mix Batter: Gradually add the sifted dry ingredients to the butter mixture in three parts, alternating with the wet mixture from step four—start and end with the dry ingredients. Mix on low speed just until combined to avoid overmixing, which can toughen the cake.
- Fill and Bake: Pour the batter evenly into the prepared bundt pan and smooth the surface with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes. After this resting time, carefully invert the cake onto a wire rack and let it cool completely before applying the glaze.
- Make the Glaze: In a medium bowl, whisk powdered sugar with 4 tablespoons of whole milk, vanilla extract, and a pinch of salt until smooth. Adjust the consistency by adding an extra tablespoon of milk if too thick, or more powdered sugar if too thin.
- Glaze the Cake: Once cooled, pour the glaze evenly over the top of the bundt cake, allowing it to drip naturally down the sides. Let the glaze set for approximately 15 minutes before slicing and serving.
Notes
- Make sure the coffee is cooled before adding to the batter to prevent cooking the eggs or butter prematurely.
- Do not overmix the batter once the dry ingredients are added; overmixing can make the cake dense and tough.
- Greasing and flouring the bundt pan thoroughly will help the cake release cleanly after baking.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
- You can adjust the glaze thickness by modifying the amount of milk or powdered sugar to your preference.
