Donut Cake
This Donut Cake brings together the nostalgic joy of donuts with the elegance of cake, featuring a spiced crumb, luscious cream filling, and a glossy chocolate ganache.
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.
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Notes
Customize your Donut Cake with different flavor fillings, citrus zest, or by swapping in a glaze instead of ganache.