Giant Vanilla Donut Cake Recipes
GIANT CHOCOLATE DONUT CAKE, CHOCOLATE CREAM CHEESE FROSTING & CHOCOLATE DRIZZLE!
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Mix together butter and sugar until smooth. Beat eggs, add to mixture. Add milk, cocoa, flour. Add vanilla and boiling water, mix well.
- Spray or butter Bundt pan.
- Bake at 350 degrees for about 40 minutes.
- Let cool, frost and decorate (add sprinkles as desired).
- Combine all ingredients until smooth.
- Combine on stove top on low until melted; drizzle over cake.
GIANT VANILLA DONUT CAKE
There's something sweetly nostalgic about vanilla birthday cake-though this guy has a little more flavor than the shop-bought fondant versions I remember as a kid and is super fun to make. Also, who doesn't want a giant donut for their birthday, amirite?
Provided by Vicky Graham
Categories Small Plates Dessert Kid-Friendly Birthday Vanilla Cake
Yield Makes 1 (23 cm/9 in) cake
Number Of Ingredients 18
Steps:
- Preheat the oven to 180ºC (350ºF/Gas 4) and liberally grease the savarin tin (mold) with butter.
- Put the butter and sugar in a mixing bowl and whisk until pale and fluffy.
- Beat in the eggs, one at a time, adding a spoonful of flour with each egg. Gently fold in the rest of the flour, baking powder and salt, trying not to overwork it. Add the milk if it seems stiff.
- Place the mixture into the cake tin and bake in the oven for 25-30 minutes, or until skewer or cocktail stick inserted in the centre should comes out clean. Leave to cool before transferring to a wire rack.
- Place the icing sugar, vanilla bean paste and half the milk into a bowl and stir.
- Gradually add the rest of the milk, while mixing, until you end up with a smooth mixture. Add a drop of pink food coloring. Mix together and set aside.
- To make the giant sprinkles, divide the fondant into 4 even pieces and color each one with each of the shades of food coloring.
- Using the palms of your hands, make small sausage shapes of around 1 1/4 cm (1/2 in) width with each of the colors. With a sharp knife, cut 3 cm (1 1/4 in) lengths from each sausage shape to make giant sprinkles.
- Turn the cooled cake out onto a stand or dish. Give the icing a quick stir then pour it over the cake. Be quick and confident with it-you don't want it to begin to set before you've finished covering the cake, otherwise lumps will form. If the icing seems too thick, warm it up a little either in the microwave for a few seconds or in a pan on a low heat.
- While the icing is still damp, press the fondant sprinkles onto the cake in a random formation.
- Let the icing set before slicing up to serve!
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- In a large mixing bowl, whisk all wet ingredients together until smooth. Fold the dry ingredients into the wet ingredients with a spatula or spoon and stir until the batter is thoroughly combined.
- Preheat oven to 180°c. Pour the batter into a large piping bag and snip off the end. Spray the molds with a non-stick spray and fill them around 2/3 of the way, leaving enough space for the batter to rise while retaining a donut shape.
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- Preheat oven to 350 degrees, positioning a rack in the middle of the oven. Prepare a bundt pan by greasing (with butter, shortening, or cooking spray) thoroughly, making sure to get into all the cracks and crannies, and then dust with cocoa powder.
- In a medium bowl, sift together flour and cocoa powder. Stir in baking soda, salt, and espresso powder.
- In a separate bowl, using a hand-held or stand mixer, cream together the butter and sugar until very light and fluffy, about 3 minutes. Stir in vanilla, then add eggs and egg yolk, one at a time.
- With the mixer on low speed, add half the flour/cocoa mixture, then half the buttermilk. Repeat. When all ingredients are combined, mix at medium speed for 15-20 seconds (no more) to whip just a bit of air into the batter.
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- Beat cake mix, water, eggs and oil in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour batter into Bundt pan. Bake 33-36 minutes, until toothpick inserted in center comes out clean. Let cool on a wire rack for 15 minutes, remove cake from pan and cool completely, about 1 hour.
- GLAZE: In a small bowl, whisk together melted butter, confectioners’ sugar, milk, vanilla and food coloring if using. Add more confectioners’ sugar or milk to attain desired consistency.
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