When it comes to desserts, there’s something enchanting about combining classic flavors into a single, unique treat. Enter the Donut Cake, an enticing mashup that brings the beloved essence of donuts into a cake form, perfectly marrying the best of both worlds.
Why We Love This Donut Cake Recipe
You might wonder what makes the Donut Cake a standout amongst other cakes. First and foremost, it encapsulates the joy of donuts in a new and exciting format. The combination of spices, creaminess from the sour cream, and a hint of sweetness balances everything perfectly. Plus, it’s simple enough to prepare even on your busiest days, making it a beloved favorite in many households.
The cake’s versatility further enhances its charm. It works as a delightful breakfast option, an afternoon snack, or a celebratory dessert that captures the essence of happiness and community. Each slice carries the nostalgia of childhood, reminding many of the simple pleasure of indulging in a sweet treat. It’s hard not to fall in love with the way the creamy filling pairs with the rich chocolate ganache, leaving your taste buds dancing.
Beyond just the flavors, this cake is visually appealing. A lavishly poured chocolate ganache accentuated with colorful sprinkles makes it not only delicious but a feast for the eyes. Whether you’re hosting a festive occasion or simply gathering with family, the Donut Cake is sure to serve as a delightful centerpiece that sparks joy.
Ingredients for Donut Cake
To create this irresistible Donut Cake, you will need the following ingredients, carefully selected to ensure a rich and satisfying flavor profile:
- 1 1/2 cups (3 sticks) salted butter, softened
- 2 1/2 cups (495 g) granulated sugar
- 3 eggs, room temperature
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups (341 g) full-fat sour cream, room temperature
- 1 tablespoon pure vanilla extract
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 cup heavy cream or whole milk
- 8 oz (1 container) Cool Whip
- 1 (4 oz) high-quality semi-sweet chocolate baking bar, chopped
- 1/4 cup heavy cream
- Rainbow sprinkles
How to Make Donut Cake Directions
Creating your Donut Cake is straightforward and fun. Follow these steps to whip up your masterpiece:
Preheat the Oven: Start by preheating your oven to 350 degrees F. This step is crucial to ensure an even bake. Carefully grease your 10-12 cup Bundt pan with melted shortening or nonstick spray. Proper greasing will ensure your cake releases easily once baked.
Beat Butter and Sugar: In a large mixing bowl, use a mixer to beat the softened salted butter and granulated sugar together until the mixture is light and fluffy. This should take about two minutes. The air incorporated during mixing is essential for a light-textured cake.
Add Eggs: Incorporate the room-temperature eggs one at a time, mixing well after each addition. This step helps in achieving a smooth batter.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These dry ingredients not only provide structure but also infuse the cake with warmth from the spices.
Mix Everything Together: Gradually add half of the flour mixture to the butter and sugar mixture. Mix gently until just combined, then add the sour cream and vanilla extract. Complete this process by folding in the remaining flour mixture until your batter is smooth and homogenous.
Bake the Cake: Pour the batter into your prepared Bundt pan, ensuring it’s spread evenly. Place it in the preheated oven and bake for 60 to 75 minutes, or until a skewer inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for 15 to 20 minutes before transferring it to a wire rack to cool completely.
Prepare the Cream Filling: While the cake cools, you can whip up the cream filling. In a bowl, beat together the instant vanilla pudding mix and heavy cream until the mixture thickens. Then gently fold in the Cool Whip, creating a delicious and airy filling for your cake.
Assemble the Cake: Once the cake is completely cool, carefully slice it in half horizontally. Spread the cream filling generously over the bottom half of the cake, then place the top half back on, sealing in all that creamy goodness.
Make the Ganache: To create a rich chocolate ganache, heat the 1/4 cup of heavy cream until it’s steaming but not boiling. Pour it over the chopped chocolate and let it sit for five minutes. Afterward, stir until the chocolate is fully melted and smooth. Allow it to cool slightly before carefully pouring it over the assembled cake.
Add Sprinkles: Finish your cake by generously sprinkling colorful rainbow sprinkles on top of the ganache. This final touch is what truly sets the cake apart by adding a pop of color and fun.
How to Serve Donut Cake
Now that your Donut Cake is ready and tantalizing, you might be wondering how to serve it. Slice the cake into generous wedges, showcasing its beautiful layers. You can serve it plain or pair it with a dollop of more Cool Whip on each plate for those who love a creamier experience.
For added extravagance, consider accompanying each slice with fresh fruit or drizzles of chocolate or caramel sauce. Coffee or tea complements this dessert beautifully, enhancing its delightful flavors. Whether you’re serving at a birthday party, a brunch gathering, or as an afternoon treat, Donut Cake is guaranteed to bring smiles and satisfaction.
When you serve this cake, don’t forget to provide napkins—since, let’s be honest, no one can resist going back for seconds!
Expert Tips: Donut Cake
To ensure your Donut Cake is as delightful as anticipated, here are some expert tips to keep in mind:
Use Room Temperature Ingredients: Before you start baking, make sure your eggs, butter, and sour cream are at room temperature. This helps in blending them more easily and achieving a consistent batter.
Don’t Overmix: When combining the dry ingredients and wet mixture, be gentle. Overmixing can lead to a dense cake texture, which you want to avoid.
Check for Doneness: Since all ovens can vary, check your cake a few minutes before the recommended baking time. Insert a skewer into the center; the cake is done if it comes out clean.
Stay Flexible with Flavor: The beauty of this Donut Cake lies in its versatility. Feel free to adjust the spices, add citrus zest, or throw in some chocolate chips to customize your flavors according to your preferences.
Chill: For a more refreshing dessert, chill your Donut Cake in the refrigerator for an hour prior to serving. This allows all the flavors to meld together beautifully.
How to Store Donut Cake
After making your mouthwatering Donut Cake, you’ll need to know the best way to store it to maintain freshness. If you’ve had an incredibly satisfying slice (or two), simply cover the cake with plastic wrap or store it in an airtight container. This keeps it fresh in the refrigerator for up to five days.
Alternatively, if you wish to preserve your cake for a longer period, you can freeze it without the filling or ganache. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer, where it can last up to three months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight, then add your filling and ganache before serving.
Variations of Donut Cake
One of the best parts about baking is how you can play with flavors and styles. Here are some delightful variations of the classic Donut Cake you can try:
Chocolate Donut Cake: Add cocoa powder to the flour mixture to create a decadent chocolate version. You can also substitute chocolate pudding for the vanilla pudding for a richer flavor.
Glazed Donut Cake: For those who adore the glaze of classic donuts, create a simple sugar glaze by mixing powdered sugar with milk or cream, and drizzle it over the top instead of chocolate ganache.
Fruit-Infused Donut Cake: Incorporate fresh fruits like blueberries or chopped strawberries into the batter to add a fruity twist to this delightful cake.
Maple Walnut Donut Cake: Swap out the vanilla pudding for maple pudding and add chopped walnuts into the batter for a deliciously nutty flavor.
Lemon Donut Cake: Enhance the freshness of your cake with lemon zest and a splash of lemon juice added to the batter for a delightful citrus twist.
FAQ: Donut Cake
What is a Donut Cake?
A Donut Cake is a cake that brings together the beloved flavors and textures of traditional donuts in a cake form. It’s fluffy, flavorful, and often features a sweet filling and ganache on top.
Can I make Donut Cake ahead of time?
Absolutely! You can make Donut Cake a day ahead. In fact, allowing it to sit for a few hours or overnight can enhance its flavors as they meld together.
Does Donut Cake have to be refrigerated?
Yes, once made, it’s best to refrigerate the Donut Cake if you have leftovers, especially due to the cream filling. It stays fresh for up to five days in the fridge.
Can I freeze Donut Cake?
You can freeze the cake before adding the filling and ganache. Properly wrapped, it can last up to three months in the freezer.
How can I make a gluten-free version of Donut Cake?
To create a gluten-free version, swap out all-purpose flour for a gluten-free baking blend. Ensure that all your other ingredients are gluten-free as well.
Donut Cake
Equipment
- Bundt Pan
- Mixing Bowls:
- Electric Mixer
- Wire Rack
Ingredients
Cake
- 1 1/2 cups salted butter softened
- 2 1/2 cups granulated sugar
- 3 eggs room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups full-fat sour cream room temperature
- 1 tablespoon pure vanilla extract
Cream Filling
- 1 box instant vanilla pudding mix 3.4 oz box
- 1 cup heavy cream or whole milk
- 8 oz Cool Whip 1 container
Ganache
- 4 oz semi-sweet chocolate baking bar chopped
- 1/4 cup heavy cream
- rainbow sprinkles for topping
Instructions
- Preheat oven to 350°F. Grease a 10–12 cup Bundt pan thoroughly with shortening or nonstick spray.
- Beat butter and sugar until light and fluffy, about 2 minutes.
- Add eggs one at a time, mixing well after each.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add half of the dry ingredients to the wet mixture, mix gently, then add sour cream and vanilla. Fold in the rest of the dry ingredients.
- Pour batter into the Bundt pan and bake for 60–75 minutes or until a skewer comes out clean. Cool in pan 15–20 minutes before transferring to a wire rack to cool completely.
- For the cream filling, beat pudding mix with cream or milk until thickened. Fold in Cool Whip.
- Once the cake is completely cool, slice horizontally and spread cream filling on the bottom half. Replace the top half.
- To make the ganache, heat 1/4 cup heavy cream until steaming. Pour over chopped chocolate and let sit 5 minutes. Stir until smooth and pour over the cake.
- Sprinkle generously with rainbow sprinkles to finish.