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.
Servings: 16
Calories: 375kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
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