A tender, doughnut-like crumb with a moist center and a smooth, glossy glaze.
This Cake Batter Doughnut Loaf combines the nostalgic flavors of cake batter with the classic texture of a doughnut, topped with a translucent vanilla glaze for that perfect sweet finish.
Why you'll want it now, The cake batter flavor and classic vanilla glaze make this loaf a nostalgic treat worth every bite.
Why this recipe works
The combination of cake flour and all-purpose flour gives this loaf its tender crumb, while the addition of buttermilk ensures it stays moist. The glaze adds a sweet, bakery-style finish that makes each slice irresistible.
Equipment
9 x 5 in (23 x 13 cm) loaf pan
Mixing bowls
Whisk
Spatula
Cooling rack
How to make it
Preheat your oven to 350°F (175°C). Grease a 9 x 5 in (23 x 13 cm) loaf pan and set aside.
In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the rainbow sprinkles.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
While the loaf is baking, prepare the glaze by whisking together the powdered sugar, melted butter, milk, and vanilla extract until smooth.
Once the loaf is done, let it cool in the pan for 10 minutes, then transfer to a cooling rack.
While slightly warm, pour the glaze over the loaf, allowing it to drip down the sides. Let the glaze set before slicing.
Enjoy this cake batter doughnut loaf with its sweet, classic vanilla glaze, a nostalgic bakery-style treat at home.
How you'll know it's ready
You'll know it's ready when a toothpick inserted into the center comes out clean and the top is golden brown.
Convection oven? (and if you don't have one)
If you're using a convection oven, lower the temperature to 325°F (160°C) and start checking for readiness a few minutes early. For standard ovens, keep the temperature as is.
Frosting, filling & glaze notes
The glaze should fall in a slow ribbon from the spoon, creating a thin, translucent layer over the loaf.
Troubleshooting
If the loaf is too dense, ensure your baking powder and soda are fresh.
For a dry texture, double-check your oven temperature and baking time.
If the glaze is too runny, add more powdered sugar until it reaches the desired consistency.
To prevent the loaf from sticking, ensure the pan is properly greased.
Storage
Store the glazed loaf in an airtight container at room temperature for up to 3 days.
Make ahead
You can bake the loaf a day in advance and glaze it just before serving for the best texture.
Variations
Add chocolate chips for a chocolatey twist.
Use almond extract instead of vanilla for a nutty flavor.
Swap the sprinkles for chopped nuts or dried fruit.
Frequently asked questions
Can I use just all-purpose flour?
Yes, but using some cake flour helps achieve a tender crumb.
How can I make this loaf gluten-free?
Substitute the flours with a gluten-free baking mix, but results may vary.
Can I use low-fat milk for the glaze?
Whole milk is recommended for the best texture, but low-fat milk can be used in a pinch.
What if I don't have buttermilk?
You can substitute with milk and a tablespoon of lemon juice or vinegar.
Nutrition Facts
Per serving: 1 slice (85 g)
Calories280
Total Fat12 g
Saturated Fat7 g
Cholesterol60 mg
Sodium150 mg
Total Carbohydrate39 g
Dietary Fiber1 g
Total Sugars25 g
Protein3 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
