Knotty Doughnut Cake with Spiced Glaze – Soft, Sweet, and Easy to Make

If you love the flavor of fresh doughnuts but want something simpler and more impressive to serve, this Knotty Doughnut Cake with Spiced Glaze is about to be your new favorite treat. I first made this cake on a lazy weekend morning when I wanted the warmth of a doughnut without the hassle of shaping dozens of individual pieces. The result? A soft, tender cake with a beautiful knot-style swirl and a cozy glaze that tastes like a warm bakery morning.
This easy homemade doughnut cake recipe is perfect for brunch, family gatherings, or whenever you’re craving something sweet and comforting. Its nostalgic flavor and rustic look always earn compliments!

Ingredients

For the Doughnut Cake

2 ¼ cups all-purpose flour
cup granulated sugar
1 teaspoon baking soda
teaspoon baking powder
½ teaspoon fine salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 large eggs
1 cup plain yogurt
½ cup milk
½ cup melted butter
2 teaspoons vanilla extract

For the Spiced Glaze

1 ½ cups powdered sugar
2–3 tablespoons milk (adjust for consistency)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon vanilla extract

Step-by-Step Instructions

Prepare the Cake

Preheat your oven to 175°C (350°F) and grease a bundt or knot-style cake pan.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, mix eggs, yogurt, milk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry mixture and gently fold until just combined—avoid over-mixing to keep the cake tender.
Transfer the batter into the prepared pan and tap lightly to release air bubbles.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to finish cooling.

Make the Spiced Glaze

In a medium bowl, combine powdered sugar, cinnamon, nutmeg, vanilla extract, and 2 tablespoons of milk.
Whisk until smooth; add more milk as needed for a pourable consistency.
Drizzle generously over the cooled knotty doughnut cake, allowing the glaze to drip down the sides.

Tips & Variations

Swap the spices: Try cardamom, ginger, or a pumpkin spice blend for a seasonal twist.
Add texture: Fold in chopped nuts, chocolate chips, or dried fruit for extra flavor.
Make it extra moist: Replace half of the milk with applesauce for a softer, richer crumb.
Glaze alternatives: A simple vanilla glaze or a citrus glaze with orange zest works beautifully.

Storing & Reheating

Room temperature: Store the cake in an airtight container for up to 3 days.
Refrigerator: Keeps well for 5–6 days in a sealed container.
Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag for up to 2 months.

Reheating

Warm slices in the microwave for 10–12 seconds for a fresh-from-the-bakery feel.
For a slightly crisp edge, reheat in a preheated oven at 150°C (300°F) for 5 minutes.

FAQs

Can I make it ahead?

Yes! This cake stays moist for days, and the flavor deepens overnight. Glaze before serving for best texture.

Can I use gluten-free flour?

A 1:1 gluten-free baking blend usually works well. Expect a slightly denser texture.

Can I bake it in a regular pan?

Absolutely. A loaf pan or a round cake pan works—just adjust the baking time and check for doneness.

Can I reduce the sugar?

Yes, you can reduce the sugar in the batter by ¼ cup without changing the texture significantly.

Can I add a filling?

A cinnamon-sugar swirl inside the batter makes a delicious addition.

Nutritional Information

Approximate per slice (12 servings):

Calories: 265
Carbohydrates: 38 g
Protein: 4 g
Fat: 11 g

This Knotty Doughnut Cake with Spiced Glaze is the perfect balance of comfort, sweetness, and simplicity. Whether you serve it for brunch, dessert, or an afternoon treat, it’s sure to become a repeat favorite in your home. If you try this easy homemade doughnut cake recipe, don’t forget to leave a comment, share it with friends, or explore more of my breakfast and dessert recipes on the blog!