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french cruller bundt cake |

french cruller bundt cake

  • Author: The Clever Carrot
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 8



  • 2 c. self raising flour*
  • 4 tbsp. unsalted butter, softened
  • 3/4 c. sugar
  • 2 eggs
  • 1/4 c. oil
  • 2 tsp. pure vanilla extract
  • 3/4 c. buttermilk


  • 1 c. powdered sugar, sifted
  • 23 tbsp. milk

* I used King Arthur unbleached, aluminum free self raising flour

** For best results, be sure to work with room temperature ingredients


  1. Preheat the oven to 350 F.
  2. Spray your bundt pan with cooking spray or butter and flour the pan to prevent sticking.
  3. If your butter is not soft, microwave for 10-20 seconds.
  4. In a large bowl, cream the softened butter and sugar until fluffy, about 2-3 minutes. Use an electric hand held or stand mixer.
  5. Add the eggs, one at a time, mixing for about 1 minute after each addition.
  6. Add the oil and vanilla extract.
  7. Working directly over the bowl, sift the flour into the wet ingredients.
  8. Add the buttermilk and mix gently on low speed until incorporated. Do not over mix; the cake will be tough.
  9. Pour the batter into the prepared pan using a rubber spatula to spread out the mixture.
  10. Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean when inserted.
  11. Cool for 10 minutes and then remove from the pan. Transfer to a wire rack.
  12. To make the glaze, sift the powdered sugar into a bowl. Add the milk, 1 tablespoon at a time until you have a consistency that’s not too thick or thin. Drizzle over the cake while it’s still warm.