Cinnamon Maple Glazed Donut Cake

I make this cinnamon maple glazed donut cake when I want a soft, tender cake with warm spice and a sweet, glossy glaze. I enjoy how it captures the flavor of a classic donut but in an easy-to-slice cake form.

Why You’ll Love This Recipe

I like this recipe because it is simple, comforting, and smells amazing while baking. I enjoy how the cinnamon adds warmth and the maple glaze brings a sweet, rich finish. I also appreciate that it doesn’t require frying, so it’s easier than traditional donuts but still delivers that cozy bakery-style flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Brown sugar
• Eggs
• Milk or buttermilk
• Unsalted butter, melted
• Vanilla extract
• Ground cinnamon
• Nutmeg (optional)

For the glaze:

• Powdered sugar
• Maple syrup
• Milk or cream
• Vanilla extract
• Cinnamon (optional)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a cake pan.

I whisk together flour, baking powder, baking soda, salt, cinnamon, and optional nutmeg in a bowl.

In another bowl, I mix sugar, brown sugar, eggs, milk, melted butter, and vanilla until smooth.

I combine the wet and dry ingredients and mix until just incorporated.

I pour the batter into the prepared pan and smooth the top.

I bake for about 30–40 minutes until a toothpick comes out clean.

I let the cake cool slightly before adding the glaze.

For the glaze, I whisk powdered sugar, maple syrup, milk, vanilla, and a pinch of cinnamon until smooth.

I pour the glaze over the warm cake so it soaks slightly into the surface.

Servings and timing

I usually get about 8–10 slices from this recipe.

Preparation time: 15–20 minutes
Cooking time: 30–40 minutes
Cooling and glazing time: 15–20 minutes
Total time: about 1 hour 15 minutes

Variations

I sometimes add chopped apples for extra moisture and flavor.
I also use brown butter for a richer taste.
I occasionally add chopped pecans or walnuts for crunch.
I like using a cream cheese glaze instead of maple glaze.
I sometimes add espresso powder for a deeper flavor twist.

storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days.
I refrigerate it for up to 5 days for longer freshness.
I warm slices slightly in the microwave for 10–15 seconds if I want a softer texture.
I can freeze the cake for up to 2 months if wrapped well.

FAQs

Can I make this in a loaf pan instead of a cake pan?

Yes, I often bake it in a loaf pan, but I adjust the baking time slightly.

Why is my cake dense?

I usually find overmixing the batter can make it heavy, so I mix gently.

Can I skip the glaze?

Yes, I sometimes eat it plain or dust it with powdered sugar instead.

Can I use pancake syrup instead of maple syrup?

I can, but real maple syrup gives a richer flavor.

How do I know when the cake is done?

I check with a toothpick inserted in the center; it should come out clean.

Conclusion

I like this cinnamon maple glazed donut cake because it is warm, soft, and full of cozy flavors. I enjoy making it when I want a simple baked treat that tastes like a bakery-style donut in cake form.

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