Pink Doughnut Bundt
Pink Donut Bundt Cake with sprinkles looks like a frosted donut! Simple vanilla bundt cake recipe with a lovely pink icing that helps give the cake that awesome donut look.
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Cake, Dessert
Cuisine: American
Keyword: Pink Donut Bundt Cake
Servings: 16
Calories: 375kcal
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 ½ teaspoons vanilla extract
- 3 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup buttermilk
Pink donut glaze
- 2 ½ cups powdered sugar
- 2 teaspoons vanilla extract or strawberry extract
- 2 drops hot pink food coloring
- Colorful jimmie sprinkles
- 1 TBSP hot water
Preheat the oven to 350 degrees. Grease a 10- or 12-cup Bundt pan.
In a mixing bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix until combined. Add in the vanilla.
In a medium bowl, whisk the flour,baking powder, baking soda and salt.
Alternate adding the flour mixture and buttermilk to the butter mixture until everything is combined. Scrape the bowl well to be sure the batter is well combined.
Pour the batter into the bundt pan and spread evenly. Bake until a toothpick inserted into the cake comes out clean, 45 to 55 minutes.
Let the cake cool in the pan for 15 minutes, then flip the pan onto a cooling rack to cool completely.
Mix together the powdered sugar, vanilla extract and food coloring. Whisk until smooth, adding hot water 1 teaspoon at a time until desired consistency is reached. Pour over the top of the cake, trying to get a smooth, coated finish. Sprinkle with jimmies. Enjoy!
Calories: 375kcal | Carbohydrates: 59g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 178mg | Potassium: 121mg | Fiber: 1g | Sugar: 38g | Vitamin A: 439IU | Calcium: 53mg | Iron: 2mg