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There is nothing more fun than cutting a donut cake. Part of giant baked donut, part of perfectly moist cake, this delicious treat is the best of both worlds.
I love making fun desserts for my daughter and her friends. There is something very fun in making giant versions of your favorite sweets, especially when we do it together. Of course, baking with kids generally leaves things a little messier, but more mess usually means more fun, especially when I know cleaning won't be too difficult with the help of Brawny® Tear-A-Square® paper towels.
What I love about the new Brawny® Tear-A-Square® Paper Towels is that you can rip the exact size you need for any size clutter, so you never have to worry about waste when cleaning up smaller spills throughout the day . You can now divide them into quarters, halves, and full sizes. It is the best of strength and flexibility in one.
It is especially useful when baking a gift like this donut cake. You can tear off a full sheet of Brawny® Tear-A-Square® paper towels if someone spills the buttermilk and sour cream. The half sheet is perfect for those drops of dough when you pour it into your donut cake pan. The quarter is perfect for people like me who tend to drip the icing all over the place while the flavors sneak in as the cake cools.
How to decorate donut cake
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You can really get creative with the way you decorate a donut cake. I wanted to get a classic look with mine, but you can use cocoa powder in your icing or use other types of flavors.
If you prefer to skip icing, a good powdered sugar powder would work just like a mixture of powdered sugar and cinnamon, or even a thinner frosting to make a glazed donut. Just make sure you have your fourth sheets of Brawny® Tear-A-Square® paper towels handy to clean up any dripping ice or powdered sugar that hits your surfaces!
How to bake a donut cake
Baking a donut cake is no more difficult than baking a plain package cake. In fact, it's a little bit easier because there aren't a ton of cracks to grease and flour. We make the dough the same way we do any other baked cake or donut, then pour it into our single-mold baking pan. If it spills, simply grab a quarter to a half sheet of Brawny® Tear-A-Square® paper towels.
How to make a gluten free donut cake
It is quite simple to make a gluten free donut cake. The best way to do this is to use a gluten-free baking mix. I love mixes that offer a 1: 1 ratio of gluten-free baking mix to all-purpose flour. Fortunately, you can now find gluten-free baking mixes in most supermarkets. My best advice is to give the gluten-free flour a few minutes to better absorb the liquid from the dough.
Yield: 1 cake
There is nothing more delicious than a giant donut cake
Preparation time: 30 minutes
Time to cook: 45 minutes
Extra time 20 minutes
Total time: 1 hour 35 minutes
For the cake
- 3 cups of flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup unsalted butter
- 1 2/3 cups granulated sugar
- 4 eggs
- 1 tablespoon of vanilla extract
- 1 cup plain yogurt
- 1 cup buttermilk
- 2/3 cup strawberry jam
- 1 ¼ cups powdered sugar
- 1 tablespoon butter, melted
- 1 – 2 tablespoons of cream
- Food coloring
- ½ teaspoon vanilla
- 1 strawberry, shelled, mashed
- Preheat oven to 350 degrees F. Grease and flour a baking sheet.
- Mix dry ingredients and reserve.
- Beat the butter and sugar until smooth and fluffy.
- Add the eggs and vanilla, then beat well.
- In a small bowl, mix together the yogurt and buttermilk.
- Add a third of the flour mixture and mix gently. Add half of the yogurt mixture and mix. Add half of the remaining flour and mix, then the remaining yogurt mixture. Fold in the last of the flour mixture.
- Pour the dough into the mold. Cover the dough with the strawberry jam making sure that the jam does not touch the edges.
- Bake for 35 – 40 minutes, or until an inserted toothpick comes out clean.
- Let sit for 20 minutes, then remove the cake and transfer it to the wire rack to cool completely.
- Prepare the icing by whisking the ingredients until well combined.
- Sprinkle over cooled cake, then top with sparks.
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1 slice Calories: 389 Total Fat: 15 g Saturated Fat: 9 g Trans Fat: 0 g Unsaturated Fat: 5 g Cholesterol: 82 mg Sodium: 342 mg Carbohydrate: 59 g Fiber: 1 g Sugar: 38 g Protein: 5 g