Thank you Brawny® Tear-A-Square® for sponsoring this post. Think of all the ways you can Put a Square There!
There is nothing more fun than slicing into a donut cake. Part giant baked donut, part 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 so fun about making giant versions of her favorite treats, especially when we are doing it together. Of course, baking with kids usually leaves things a little messier, but more mess usually means more fun, especially when I know clean up won’t be too hard 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 tear the exact size you need for any size mess, so you never have to worry about waste when cleaning up smaller spills during your day. Now you can tear them into quarter, half, and full sizes. It’s the best of strength and flexibility in one.
It is especially handy when baking up a treat like this donut cake. You can tear off a full sheet of the Brawny® Tear-A-Square® paper towels if someone happens to spill the buttermilk and sour cream. The half sheet is perfect for those drops of batter when you are pouring it into your donut cake mold. The quarter is perfect for people like me who tend to drip the icing everywhere as they sneak tastes while the cake cools.
How to Decorate Donut Cake
You can really get creative with how 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’d prefer to skip the icing, a nice dusting of powdered sugar would work as would a mix of powdered sugar and cinnamon, or even a thinner glaze to make a glazed donut. Just be sure to have your quarter sheets of Brawny® Tear-A-Square® paper towels on-hand to clean up any icing drippings or powdered sugar that gets on your surfaces!
How to Bake a Donut Cake
Baking a donut cake isn’t any harder than baking a regular bundt cake. In fact, it is a little easier because there aren’t a ton of crevices to grease and flour. We make the batter in the same way we do any other cake or baked donut, then pour it into our plain, ring mold baking pan. If you spill, just grab a quarter or half sheet of Brawny® Tear-A-Square® paper towels.
How to Make a Gluten-Free Donut Cake
It’s fairly simple to make a gluten-free donut cake. The best way to do so is to use a gluten-free baking mix. I love the mixes that offer a 1:1 ratio of gluten-free baking mix to all-purpose flour. Fortunately, you can find gluten-free baking mixes at most grocery stores now. My best tip is to give the gluten-free flour a few minutes to absorb the liquid in the batter better.
Donut Cake
There is nothing more delicious than a giant donut cake
Ingredients
For the Cake
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup unsalted butter
- 1 2/3 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup plain yogurt, room temperature
- 1 cup buttermilk, room temperature
- 2/3 cup strawberry jam
For the Icing
- 1 ¼ cups powdered sugar
- 1 tablespoon melted butter
- 1 - 2 tablespoons cream
- food coloring
- ½ teaspoon vanilla
- 1 hulled strawberry, mashed
- Sprinkles
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a ring mold baking pan.
- Mix together the dry ingredients and set aside.
- Beat together the butter and sugar until light and fluffy.
- Add in the eggs and vanilla, then beat well.
- In a small bowl, mix together the yogurt and buttermilk.
- Add in one-third of the flour mixture and gently mix in. Add in half the yogurt mixture and mix in. Add in half the remaining flour and mix, then the remaining yogurt mixture. Fold in the last of the flour mixture.
- Pour in the batter into the mold. Top the batter with the strawberry jam making sure the jam doesn't touch the edges.
- Bake for 35 - 40 minutes, or until a toothpick inserted comes out clean.
- Allow to rest for 20 minutes, then remove the cake and transfer to the wire rack to cool completely.
- Make the icing by beating together the ingredients together until well-combined.
- Drizzle over cooled cake, then top with sprinkles.
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Nutrition Information:
Yield: 16 Serving Size: 1 sliceAmount Per Serving: Calories: 389Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 82mgSodium: 342mgCarbohydrates: 59gFiber: 1gSugar: 38gProtein: 5g
Heidi Clark says
I l-o-v-e this donut cake, Amanda!! Soooo adorable! The rose gold cooling rack is so pretty in your photos!!
John Nail says
You have in the ingredients 2/3 cup strawberry jam. However, you do not have it in the directions. I added it and the cake required much longer cooking time and came out very moist. I’m wondering if it was just an error in the ingredients. The cake was very tasty even though it fell apart.
Amanda Powell says
Hi! That would be an error with my editor. The jam should be dropped on top of the batter after you’ve added it. It will sink down as it bakes and shouldn’t affect baking time. Oven temperatures do vary, so it could be that it could’ve done with a slightly higher temperature, unless there was an issue with the batter. Was the batter on the thinner side, or thick, but voluminous? It should have a thicker consistency.