Martha Stewart Donut Cake

This Martha Stewart Donut Cake is soft, buttery, and coated in a cinnamon-sugar crust. It’s a cozy, simple cake with all the flavors of a cinnamon sugar donut, ready in just over an hour and perfect for brunch or a casual dessert.

Martha Stewart Donut Cake Ingredients

Cinnamon Sugar:

• 60g raw / turbinado sugar
• 1/2 tsp cinnamon

Donut Cake:

• 150g unsalted butter, at room temperature
• 320g granulated sugar
• 1 Tbsp vanilla extract or vanilla bean paste
• 2 large eggs (about 110g, not including the shell), at room temperature
• 165g sour cream, at room temperature
• 250g all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp cinnamon

How To Make Martha Stewart Donut Cake

1. Prepare pan and cinnamon sugar: Preheat oven to 330°F (165°C). Mix raw sugar and cinnamon in a bowl. Grease an 8-inch square baking pan with butter and dust generously with cinnamon sugar. Shake excess back into the bowl for topping later. Chill the pan.
2. Cream butter and sugar: In a stand mixer or with a hand mixer, beat the butter, granulated sugar, and vanilla until light and fluffy.
3. Add eggs: Beat in the eggs one at a time, mixing well. Continue beating for 2–3 minutes until thick and airy.
4. Mix dry and wet ingredients: In one bowl, whisk together flour, baking powder, salt, and cinnamon. In another bowl, measure out the sour cream. Alternate adding the flour mixture and sour cream to the butter mixture, starting and ending with flour. Mix until just combined.
5. Fill and top: Transfer batter to the prepared pan. Smooth the top and tap the pan to remove air bubbles. Sprinkle remaining cinnamon sugar on top.
6. Bake: Bake for 45–50 minutes until the center springs back and a toothpick comes out clean.
7. Cool and slice: Let the cake cool completely in the pan before slicing. Use a plastic knife or scraper to avoid damaging non-stick coating.

Recipe Tips

• Why chill the prepared pan? It helps the butter and sugar coating stay in place when you add the batter.
• How to avoid overmixing: Stir in dry ingredients gently to keep the cake light.
• Can I use Greek yogurt instead of sour cream? Yes, full-fat Greek yogurt is a good substitute.
• How to tell when it’s done: The center should spring back when gently pressed.
• Best way to store: Keep it airtight at room temp and microwave slices to refresh.

What To Serve With Donut Cake

This cake pairs well with cozy drinks or brunch sides:

• A hot cup of coffee or chai latte
• A bowl of fresh berries
• Whipped cream or vanilla ice cream
• Warm apple compote
• Maple syrup drizzle

How To Store Donut Cake

Room Temperature: Store in an airtight container for up to 4 days.

Reheat: Microwave individual slices for 10–15 seconds to freshen.

Freeze: Wrap slices individually and freeze up to 1 month. Thaw and warm before serving.

Donut Cake Nutrition Facts

• Calories: 325
• Carbohydrates: 44g
• Protein: 3g
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 70mg
• Sodium: 135mg
• Sugar: 27g
• Fiber: 0.5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I double the recipe for a 9×13 pan?
Yes, double the ingredients and bake a bit longer, checking with a toothpick.

Why is my cake dense?
Overmixing or using cold ingredients can make the cake dense.

Can I use a round cake pan?
Yes, an 8- or 9-inch round pan will also work.

What’s the best cinnamon for topping?
Ceylon cinnamon is sweet and delicate, while cassia cinnamon gives a bolder flavor.

Can I make this without a mixer?
Yes, just use a whisk and mix thoroughly by hand.

Try More Recipes:

• Martha Stewart Dirt Cake
• Martha Stewart Devil’s Food Cake
• Martha Stewart Devil’s Food Bundt Cake