Cake Batter Donut Loaf
5.0 from 5 reviewsThis cake batter donut loaf has rainbow sprinkles folded through the batter, vanilla streusel on top, and a glaze that settles between the crumbs.
Vanilla bean paste and a small amount of cake batter extract give it the flavor I'm after. The sprinkles are for color and fun, but they aren't doing all the work here.
Everyone who tested this one loved it. I can't wait for you to try it.
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The Sprinkle Aisle Is Half the Fun
If you are familiar with my desserts, you already know cake batter is my favorite artificial flavor. It has earned a place in every series I make, and the donut loaves were never going to be the exception.
The most entertaining part is choosing the sprinkles. I walk into Michaels intending to be quick, spend 30 minutes staring at the sprinkle aisle, and somehow narrow my options down to eight. I love that place.
This loaf is an absolute dream when a cake batter craving hits. It is easy to make, fun to look at, and tastes even better than you hoped it would.
My Cake Batter Cookies are another way to get that birthday-cake flavor.
Ingredient notes
Key ingredients
Vanilla bean paste
The paste leaves little vanilla specks in the glaze. You'll use it in all three parts of the recipe: the loaf, streusel, and glaze.
Cake batter extract
A little goes a long way. The recipe uses just 1/4 teaspoon, so measure it carefully rather than adding a splash.
Plain unsweetened yogurt
Yogurt keeps the crumb soft. Use plain unsweetened yogurt so you aren't adding another flavor or extra sugar to the batter.
Cornstarch
Cornstarch works with the all-purpose flour to give the loaf a tender, cake-like crumb.
Coarse sanding sugar
Coarse sanding sugar adds crunch to the streusel beneath the glaze.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Forager Unsweetened Plain Yogurt
The plain unsweetened yogurt I use in this loaf.
Ripple Original
The milk I use in this loaf and glaze.
Country Crock Plant Butter Sticks
The butter sticks I use for this streusel.
Rising Star Baking Supply Vanilla Bean Paste
The vanilla bean paste I use in this recipe.
Modern Mountain Baking Company White Sparkling Sugar
The coarse sparkling sugar I use for this loaf.
Inside the recipe
How It All Comes Together
Troubleshooting
If This Happens
The streusel feels soft or greasy
Return it to the refrigerator while you finish the batter. Keeping the butter cold helps the streusel hold distinct clusters in the oven.
The sprinkle colors are bleeding into the batter
Fold only until the sprinkles are evenly distributed. Overmixing can pull extra color into the batter and muddy the finish.
The top is browning before the center is ready
Tent the loaf loosely with foil once the top and streusel are set, then continue baking until the center is done.
It is taking a long time to bake
Every oven is different, and this deep loaf may need close to 90 minutes. Make sure to keep the oven door closed instead of checking frequently. If the tester has a thick, paste-like residue, check again in 3-5 minutes. If it looks like wet unbaked batter, wait 7-10 minutes.
The glaze is disappearing into the loaf
Let the loaf cool on the wire rack until warm but no longer hot before glazing. A hot loaf can melt the glaze instead of letting it form a thin coating.
Before you slice
Texture and serving notes
Serve the loaf warm for the softest crumb, or chill it fully for a denser, more traditional cake-donut bite.
Keep it good
Storage
Counter
Store covered at room temperature for up to 2 days.
Fridge
Refrigerate in an airtight container for up to 4 days.
Serve
Bring to room temperature before serving for the best texture.
Recipe FAQ
Questions that come up
Will it turn out the same if I use volume measurements?
Often, yes - but not always. Flour and other ingredients can weigh differently from one cup to the next depending on how they are filled or packed, and even humidity can make a difference. That is why I recommend using a scale when you can. These loaves are easy to make, but their ratios are precise. Baking ingredients are expensive, and there is nothing more frustrating than a loaf that does not turn out as expected. Volume measurements are included for convenience, but weighing gives you the closest match to the recipe I tested.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
More donut loaves to try
- Prep
- 25 min
- Bake
- 45-90 min
- Total
- 1 hr 45 min
- Yield
- One 9x5-inch loaf
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Vanilla Streusel
- 73 g all-purpose flour73 g (about 1/2 cup + 1 tablespoon + 2 teaspoons) all-purpose flour
- 50 g granulated sugar50 g (about 1/4 cup) granulated sugar
- 1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt
- 54 g cold butter, cubed54 g (about 3 tablespoons + 2 1/2 teaspoons) cold butter, cubed
- 1/2 teaspoon vanilla bean paste1/2 teaspoon vanilla bean paste
Loaf
- 260 g all-purpose flour260 g (about 2 cups + 3 tablespoons) all-purpose flour
- 15 g cornstarch15 g (about 2 tablespoons + 1/2 teaspoon) cornstarch
- 1 3/4 teaspoons baking powder1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 220 g granulated sugar220 g (about 1 cup + 2 tablespoons) granulated sugar
- 120 g neutral oil120 g (about 1/2 cup + 2 teaspoons) neutral oil
- 200 g plain unsweetened yogurt200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt
- 135 g milk135 g (about 1/2 cup + 1 tablespoon) milk
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 1/4 teaspoon cake batter extract1/4 teaspoon cake batter extract
- 1/2 teaspoon apple cider vinegar1/2 teaspoon apple cider vinegar
- 45 g rainbow sprinkles45 g (about 3 tablespoons + 2 1/4 teaspoons) rainbow sprinkles
Vanilla Glaze
- 250 g powdered sugar, sifted250 g (about 2 cups + 1 tablespoon) powdered sugar, sifted
- 60 g milk60 g (about 1/4 cup) milk
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- Pinch fine sea saltPinch fine sea salt
Before Baking
- Coarse sanding sugar, for sprinklingCoarse sanding sugar, for sprinkling
Pan used
I personally prefer a light-colored aluminum pan for these loaves. Here is the one I use. Not sponsored. I don't earn a commission from this link.
Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.
Removing the parchment
Carefully lift the loaf onto a wire rack and remove the parchment from underneath. I carefully flip the loaf onto its side, then turn it upside down onto my forearm so I can peel away the parchment without damaging the loaf.
Instructions
- 1Preheat oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper.
- 2Make the streusel. In a medium bowl, combine flour, sugar, and salt. Add the cold butter and vanilla bean paste. Work the mixture together until crumbly with a mix of small crumbs and larger clusters. Refrigerate while preparing the batter.
- 3In a large bowl, whisk together granulated sugar, oil, yogurt, milk, vanilla bean paste, cake batter extract, and apple cider vinegar until smooth.
- 4Add flour, cornstarch, baking powder, baking soda, and salt. Whisk just until combined and no dry streaks remain.
- 5Fold in the sprinkles just until evenly distributed.
- 6Transfer the batter to the prepared loaf pan and smooth the top. The batter should fill the pan just over halfway full.
- 7Sprinkle the chilled streusel evenly over the batter, leaving some larger clusters intact.
- 8Sprinkle the top lightly and evenly with coarse sanding sugar just before baking.
- 9Bake for 45-90 minutes. Tent the loaf loosely with foil once the top is set if it begins browning before the center is ready.
- 10
Before you take the loaf out
Baking time is a guide, not a deadline.
Check the center: Insert a skewer or toothpick into the cake in the center, avoiding the streusel layer.
Ready to come out: The dome is set, the streusel is crisp, and the tester comes out clean or with moist crumbs. No wet batter.
Keep baking: Thick, paste-like batter: bake 3-5 minutes more. Wet batter: bake 7-10 minutes more. Then test the center again.
The 205-210°F (96-99°C) range is an extra check. Batter on the tester still means keep baking, even at that temperature.
An underbaked center can collapse as the loaf cools.
- 11Cool in the pan for 25-30 minutes, then transfer to a wire rack. Let the loaf cool until warm but no longer hot.
- 12Whisk together powdered sugar, milk, vanilla bean paste, and salt until smooth and pourable.
- 13Once the loaf is warm but no longer hot, drizzle the glaze evenly over the streusel. Allow the glaze to set before slicing.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
Made it? Tell us.
Ratings and reviews
this recipe was perfection! it was gone in the blink of an eye
I'm so glad, Ja'kel! Thank you for sharing!!
I followed the instructions exactly and it turned out amazing! Definitely follow her instructions for baking time, I got too excited and took it out a tiny bit too early and the middle collapsed, however, it was baked all the way through and it tasted so incredible! Can't wait to try her other ones!
Yay Deedee! I’m so glad you enjoyed it!! It’s SO so hard to be patient with these! 😂
This is happiness in cake form. The end pieces are my husband's favorite on all of these loaves. I've also frozen slices and he just eats them frozen.
There's just something about this one, right? Such a good idea to freeze and enjoy later, I do that one with the chocolate chip cookie one all the time! I'm so glad you're enjoying them all!!
This was one of the best cakes I’ve ever made! Something about the flavor and texture was just so nuanced and addicting—like a cake donut but so much better. It is like the sweet equivalent of savory food that has MSG in it (in a good way) like there’s something about it that just scratches an itch and tastes so much better than you’d expect.
Ah! I’m so glad you loved it, Isabelle!! Thank you sharing, and thank you for the kind words ❤️
Recipe was easy and worked well, def a must try for funfetti lovers!!
I’m so glad you enjoyed, Rubi! Thank you for sharing! ☺️
Questions from readers
Recipe questions and answers
Which neutral oil do you use to do your baking. Thank you
Vegetable or canola. You can use avocado it's just more expensive :). Corn oil works too if that is what you have on hand.
What's cake batter extract? I don't think we have that here in Germany. What would you use as a substitute? We have things like bitter almond, rum, vanilla. Thanks!
Hi Sara! Cake batter extract is a distinct flavor that's popular in funfetti desserts. However, if it's not common in Germany, you may not be familiar with the flavor anyway! :) If it isn't accessible, you can simply leave it out, this loaf will still be amazing :)
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