If this is just one doughnut does it mean I can eat it all and not feel guilty? I was hoping to post this in January but I was worried it would bomb because no one wants cake or doughnuts in January, we’re all still stuffed from Christmas dinner and we all have the resolution to cut down on the sugar and fat. BUT now it is February and there are Valentine’s Day Chocolate, literally, everywhere I feel it is a more acceptable time to post this recipe.
I had seen sooo many doughnut cakes on Pinterest and Twitter that I decided it was finally time to make my own. To make this cake you will need a large doughnut mould. I bought mine from Amazon, and it was relatively inexpensive. The mould is silicone which makes it super easy to pop the cake out once it has cooled without it ripping or breaking, just make sure you give it a generous greasing with butter beforehand.
The cake batter is fairly similar to my vanilla cupcakes recipe the only difference is the quantities are larger. I filled the middle of the doughnut with white chocolate buttercream (YUM!) and the top with a suuper shiny chocolate ganache. I did originally think of making a Homer Simpson Doughnut but I much prefer a chocolate doughnut, a Homer Simpson Doughnut could be the next experiment in this giant doughnut mould though hmm.
I have made a few of these doughnut cakes before, and because it is the cake you don’t need to worry about deep fat frying it because it is just cake batter you just pop it in the oven and voila one amazingly delicious cake! In the past I have made this cake with vanilla buttercream in the centre and chocolate on top, chocolate buttercream in the centre and white chocolate ganache on top (this was a bit of a disaster) before I finally settled on this one and decided it was the best out of them all and I just had to share it with you guys.
The buttercream in the centre is fairly easy to make all you need to do is mix icing sugar (or confectioners’ sugar if you live in the USA) and butter together then add in melted white chocolate. It is as simple as that. If you find your mixture is a bit thick then add in a teaspoon of whole milk at a time until it is a perfect consistency. I piped the buttercream on using a Wilton 2D piping tip. When you take the cooled cakes out of the moulds you want to make sure that you are piping on the larger side. The smaller sides should be on top and bottom so it looks like a doughnut.
To make the chocolate ganache on top, just heat some double cream (heavy cream if you live in the USA) until just before it boils. You will know because little bubbles will appear around the sides of the pot. Then take it off the heat and add in your milk chocolate, the heat of the cream will melt the chocolate and turn it super shiny and runny. I then poured this over the top of the doughnut. The ganache was runny enough to pour over the cake but thick enough that it didn’t run straight off the sides. This is why I like the cream method better than the oil method for the ganache. The sprinkles I used are Dr Oetker Unicorn Confetti. They are so bright and pretty they look perfect on top of the melted chocolate.
Hints and Tips
This cake will last 3-4 days in an airtight container.
Why not experiment with the buttercream in the centre and change it to strawberry, vanilla or any flavour you fancy really?
This cake will serve 10-12 people.
For the Doughnut
350g Unsalted Butter
350g Caster Sugar
350g Self-Raising Flour
7 Large Eggs
1tsp Baking Powder
For the Buttercream
200g White Chocolate
200g Unsalted Butter
400g Icing Sugar
For the Ganache
400g Milk Chocolate
200g Double Cream
To Make the Cake
- Preheat the oven to 180°C (160°C Fan/Gas Mark 4) grease your doughnut moulds with butter and leave to one side.
- In a bowl mix together the sugar and butter until light and fluffy. Add in the self-raising flour, eggs, baking powder and vanilla and mix again until they are all combined.
- Split the mixture between the two moulds.
- Bake in the oven for 35-40 minutes. The cakes should spring back when touched or when a skewer is inserted into the middle comes out clean. Leave to cool.
To Make the Buttercream
- In a bowl mix together the icing sugar and butter. Once it is all combined it should be thick and creamy looking.
- In a separate bowl break up the white chocolate and melt in the microwave in short 20 second bursts, until it is smooth.
- Add the white chocolate to the buttercream and mix until it is all combined and smooth.
- Pop the cakes out of the mould. Pipe the buttercream, onto the cakes, into the wider section of the doughnut and sandwich together.
To Make the Ganache
- In a pan, heat the double cream on low heat. You don’t want to burn it. You don’t want the double cream to boil but you know it will be ready when small bubbles begin to appear around the edge of the pan.
- When this happens, take it off the heat and add in the milk chocolate. Stir until all the chocolate has melted.
- Pour this mixture over the top of your doughnut the mixture should be runny enough to create a drip but not too runny to run off the doughnut. Add sprinkles before the chocolate has set. Pop in the fridge until the chocolate has set, then cover it in an airtight container. Don’t leave in the fridge or the cake will go hard and stale.
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Disclaimer: Some of the products in this post are affiliated links. Others were gifted.