Glazed Spelt Doughnut Cake
This soft, gently spiced glazed spelt doughnut cake is everything I love about a classic doughnut, only in cake form. Baked in a small Bundt pan and finished with a simple glaze, it’s a light, not-too-sweet treat with warm notes of cinnamon and nutmeg. The texture is soft and fluffy, and the whole thing comes together quickly with just a handful of ingredients. I’ve used spelt flour here, but you can easily substitute plain (all-purpose) flour if that’s what you have on hand.
If you love spelt cakes as much as me, be sure to check out my 31 spectacular spelt cakes.
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| The inspiration for this cake |
| A cake without oil or butter |
| Using a tube pan |
| The cake’s glaze |
| Topping with mini doughnuts |
| Serving size |
| Freezing spelt cakes |
| More one layer cakes |
The inspiration for this cake
The inspiration for this cake came from a stroke of creativity. It was one of those moments when an idea suddenly clicks, and I just had to try it. I’ve always loved the classic flavour of doughnuts, with their warm cinnamon and nutmeg, and especially the light, fluffy texture. I thought, why not turn those flavours, and that fluffiness, into a cake?
The idea of combining a soft, pillowy cake with a simple glaze seemed like the perfect way to capture the essence of a doughnut.
A cake without oil or butter
To achieve a doughnut-like texture, I turned to my fluffy cardamom layer cake, which has always been a favourite for its light, airy crumb that melts in your mouth.
This doughnut cake is made without butter or oil, much like many traditional Swedish cakes, such as princesstårtor (princess cakes). While the lack of fat makes the cake slightly denser, it also gives it a tender, delicate crumb that’s surprisingly light and fluffy. This unique quality is what makes these cakes so beloved in Sweden, especially during celebrations.
The key to the texture is whipping the eggs and sugar together until thick and airy. This helps the cake rise and maintain its lightness. A bit of milk adds moisture, resulting in a soft, pillowy texture. The warmth of nutmeg and cinnamon enhances the flavour, creating the perfect balance with the light, airy base.
Due to the absence of fat, cakes like this have shorter baking times. It’s important to keep a close eye on the cake as it bakes. Overbaking can dry it out quickly and ruin that delicate texture. Check the cake early and remove it from the oven as soon as a toothpick comes out clean to preserve its soft, moist crumb.
Using a tube pan
For this doughnut cake, I used a tube pan with a 1-litre capacity (roughly 1 quart or 4 cups in non-metric measurements). While any cake pan can work for this recipe, I chose a tube pan because its shape mimics the classic ring of a doughnut. The central tube helps the heat circulate evenly, allowing the cake to bake properly and giving it a slightly denser texture, much like a doughnut.
If you don’t have a tube pan, don’t worry. You can use a bundt pan, or even a round or square pan. Just make sure the pan can hold the batter, which is about the same amount as a standard cake recipe. But, for the true doughnut shape and texture, the tube pan is the best choice.
The cake’s glaze
When it came to the topping, my original plan was to create a runny glaze and brush it over the cake, much like a traditional doughnut glaze. However, I ultimately decided to go with a thicker icing, as that’s the texture I prefer. While it’s not the classic doughnut glaze, it still complements the cake perfectly.
I haven’t included any specific measurements for the glaze because everyone has different preferences when it comes to sweetness and thickness. Feel free to adjust the consistency to your liking, whether you prefer a thinner, drizzle-style glaze or a thicker, more frosting-like finish. It’s all about making it your own.
If you’d prefer something simpler or different, you could skip the glaze entirely and go for a light dusting of powdered sugar or a sprinkle of cinnamon sugar for that classic doughnut feel. Of course, you can also leave the cake as it is. Sometimes less is more, and the flavours of the cake speak for themselves. The choice is yours.
Topping with mini doughnuts
In a flash of inspiration, I decided to top the cake with mini doughnuts I had left over from a batch I made in my air fryer. They had been sitting in the freezer, practically calling to me, so I thought, why not?
It was a fun way to add a playful twist to the cake, giving it that extra doughnut vibe. But if you don’t have mini doughnuts on hand, don’t worry at all. Either just omit them, or top with fresh berries or crushed nuts. Whatever you fancy, really.
Serving size
This doughnut cake isn’t a mammoth size, but it’s just right for a small gathering or an indulgent treat. It will comfortably serve between 8 to 10 good-sized slices, making it perfect for a family dessert or a few friends over for coffee. Whether you slice it thin or thick, everyone’s sure to enjoy a generous portion.
Freezing spelt cakes
This doughnut cake freezes wonderfully, which makes it a great option for prepping ahead. Like most spelt-based cakes, it holds up well in the freezer, retaining its light, airy texture once thawed. Even cakes with frostings, like this one, freeze beautifully without compromising flavour or texture.
To make it easy, I slice the cake into individual portions, wrap each piece tightly, and place them all in a large freezer bag. This way, I can pull out just one slice whenever I want cake. The same technique works brilliantly for spelt bread, too.
Doughnut Cake
Ingredients
Cake:
- 2 eggs (large)
- 150g (¾ cup) sugar
- 1 tsp vanilla
- 120g (1 cup) spelt flour (see note 1)
- 1½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 75ml (5 tbsp) milk
Glaze:
- icing / powdered sugar (see note 2)
- milk (see note 2)
- mini doughnuts (optional)
Instructions
Cake:
- Preheat the oven to 175℃ (350℉).
- Grease a tube or bundt pan with a capacity of 1 liter (approx. 1 quart / 4 cups).
- Whisk the eggs and sugar together until thick, light and fluffy.
- Add the vanilla extract and whisk briefly to combine.
- n a separate bowl, mix together the flour, baking powder, cinnamon, and nutmeg.
- With your whisk still running, gradually add the dry ingredients.
- Drizzle in the milk and whisk until fully combined.
- Pour the batter into the greased pan and gently tap the pan on the counter to release any air bubbles.
- Bake for around 20–25 minutes. The cake doesn’t need long, so keep an eye on it.
- Remove from the oven and let it cool in the pan for 10 minutes before turning out onto a wire rack. Leave to cool completely before glazing.
Glaze:
- Mix icing (powdered) sugar and milk together to create your desired consistency (see Note 2).
- Pour or brush the glaze over the cooled cake. Add mini doughnuts on top if using (and drizzle a bit of glaze over them).
- Slice and enjoy! The cake freezes so well, so wrap up any leftovers and pop them in the freezer.
Notes
- You can use all-purpose (plain) instead of spelt flour (just use the same amount).
- I went for a thick glaze, but you could use more milk to make it runnier and thinner. I haven't included any measurements because it will depend on how you want your glaze to be.
