Description
This Glazed Chocolate Doughnut Cake is a rich and moist bundt cake infused with coffee and cocoa, topped with a smooth vanilla glaze that creates a perfect balance of decadent chocolate and sweet glaze. Ideal for dessert or special occasions, this cake delivers vibrant flavors with a tender crumb and a beautiful presentation.
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 the oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan, ensuring all crevices are covered to prevent the cake from sticking during baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and granulated sugar together on medium speed until the mixture becomes light and fluffy, approximately 3 to 4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar mixture, mixing well after each addition. Stir in the vanilla extract until thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the sour cream, whole milk, and cooled brewed coffee until the mixture is smooth and uniform.
- Sift Dry Ingredients: In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to remove lumps and ensure even distribution of ingredients.
- Mix Batter: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the wet mixture. Begin and end with the dry ingredients. Mix on low speed until just combined, taking care not to overmix.
- Fill and Bake: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the Cake: Let the cake rest in the pan for 10 to 15 minutes, then carefully invert it onto a wire rack to cool completely before applying the glaze.
- Make the Glaze: In a medium bowl, whisk together the powdered sugar, 4 tablespoons of whole milk, vanilla extract, and a pinch of salt until smooth. Adjust consistency by adding more milk if too thick or more powdered sugar if too thin.
- Glaze the Cake: Once the cake is completely cooled, pour the glaze slowly over the top, allowing it to drip naturally down the sides. Let the glaze set for about 15 minutes before slicing and serving.
Notes
- Ensure the cake is fully cooled before glazing to prevent the glaze from melting and becoming runny.
- Use brewed coffee for a subtle depth of flavor; decaffeinated coffee works well if preferred.
- If you don’t have a bundt pan, a tube pan or a round cake pan can be substituted, adjusting baking time accordingly.
- The glaze thickness can be customized by adjusting the milk or powdered sugar to your preference.
- Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week. Reheat slightly before serving for best texture.
