Name: cinnamon glazed donut cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 cups all‑purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 2 large eggs; 1 cup whole milk; 1/4 cup unsalted butter, melted; 1 tsp vanilla extract; 1/2 cup brown sugar; 2 tbsp powdered sugar; 2 tbsp milk (for glaze); 1 tbsp melted butter (for glaze)

cinnamon glazed donut cake

Published on September 22, 2025

4.8 (245 reviews)

Save This Recipe!

Click to save for later - It only takes 2 seconds!

Prep Time

20 min

Cook Time

30 min

Servings

Why You'll Love This

✓ Irresistible Flavor: A buttery cake base topped with a silky cinnamon‑sugar glaze creates a sweet‑spicy balance that feels like a hug in every bite.

✓ Simple Technique: All steps use common kitchen tools; no deep‑frying required, so you get donut‑like texture with a cake’s ease.

✓ Crowd‑Pleaser: Perfect for brunch, holidays, or a cozy night in—kids and adults alike love the glossy finish and warm spice aroma.

Cinnamon Glazed Donut Cake combines the fluffy tenderness of a classic cake with the sweet, caramelized crust of a glazed donut. The recipe uses a simple batter that rises beautifully, then receives a generous drizzle of melted butter, brown sugar, and ground cinnamon. The result is a golden‑brown top that crackles under the fork, releasing a fragrant spice that instantly lifts the mood. Whether you’re serving it at a weekend brunch or packing it for a picnic, this treat delivers comfort and indulgence without the hassle of deep‑frying.

2 tsp baking powder Ensures a light rise.

½ tsp salt Enhances sweetness.

¾ cup granulated sugar Adds sweetness and moisture.

2 large eggs, room temperature Provide structure and lift.

½ cup whole‑milk yogurt Keeps the cake moist; can replace with sour cream.

¼ cup unsalted butter, melted Adds richness and helps the glaze adhere.

1 tsp vanilla extract Adds depth to the batter.

For the glaze: ¼ cup butter, ½ cup brown sugar, 2 tsp ground cinnamon, 2 tbsp milk Melt together until smooth.

Instructions

Prepare the batter

In a large bowl whisk flour, baking powder, salt, and sugar. In another bowl beat eggs, then stir in melted butter, yogurt, and vanilla. Combine wet and dry mixtures, mixing just until smooth; over‑mixing creates a dense crumb.

Pro Tip: Let the batter rest 5 minutes; this hydrates the flour for a fluffier texture.

Bake the cake

Preheat oven to 350°F (175°C). Grease a 9‑inch round cake pan and pour batter evenly. Bake 20‑25 minutes, or until a toothpick inserted in the center emerges clean and the top is lightly golden.

Pro Tip: Rotate the pan halfway through baking for an even crust.

Make the cinnamon glaze

While the cake bakes, melt butter in a saucepan over low heat. Stir in brown sugar and cinnamon, cooking until the sugar dissolves. Add milk, whisk until smooth, and remove from heat.

Pro Tip: Keep the glaze warm; it will thicken quickly as it cools.

Glaze the warm cake

Allow the cake to cool in the pan for 5 minutes, then invert onto a wire rack. Slowly drizzle the warm cinnamon glaze over the top, letting it pool and seep into the surface for a glossy finish.

Pro Tip: Use a spoon to spread excess glaze evenly without drenching the sides.

Serve and enjoy

Slice the cake while the glaze is still slightly tacky for clean edges. Serve warm or at room temperature, optionally dusted with a pinch of extra cinnamon.

Expert Tips

Tip #1: Use room‑temperature eggs

Cold eggs cause the batter to seize, leading to a denser crumb. Let them sit out for 30 minutes before mixing.

Tip #2: Sift dry ingredients

Sifting aerates the flour and eliminates lumps, giving the cake a lighter, more uniform texture.

Tip #3: Keep glaze warm

A warm glaze spreads evenly and forms a glossy crust; reheat gently if it starts to thicken before drizzling.

Tip #4: Cool on a rack

Cooling on a wire rack prevents steam from sogging the bottom, preserving the cake’s delicate crumb.

Frequently Asked Questions

Yes. Replace the all‑purpose flour with an equal weight of almond flour, but expect a denser texture and a slightly nutty flavor. Add an extra ¼ tsp of baking powder to help it rise.

Keep the glaze on low heat and stir constantly. If it begins to thicken, whisk in a teaspoon more milk. Apply the glaze while the cake is still warm for best absorption.

Absolutely. Wrap individual slices in plastic wrap, place in a freezer bag, and store up to 2 months. Thaw at room temperature and reheat briefly before serving.

Fold in ½ cup toasted pecans or walnuts into the batter, or sprinkle chopped candied ginger on top of the glaze for a pleasant crunch and flavor boost.