A donut cake • A Subtle Revelry

A donut cake

A Donut Cake! asubtlerevelry.com

Donuts have been around for a very long time; remember when we did this donut tree cake forever ago? I’ve loved seeing all the new ways bloggers are creating and displaying these yummy goodies – donut cookies, donut Valentines and donut balloons – this sweet trend is surely sticking around.

And of course, I’ve always loved the concept of a cake of doughnuts! I mean could there be anything more wonderful for celebrating a birthday? With birthday season in full-go mode this time of year, I thought it would be fun to to a variation of the donut cake for the party cake series… but instead of stacking donuts, why not just make a HUGE cake that is actually a real life donut? Yum!

A Donut Cake asubtlerevelry.com

A Donut Cake asubtlerevelry.com

A Donut Cake asubtlerevelry.com

To make the donut cake you’ll need; 1 stick butter, at room temperature, 1 1/3 cups granulated sugar, 3 large eggs, at room temperature, 2 teaspoons pure vanilla extract, 2 cups sifted all-purpose flour, 2 tablespoons cornmeal, 1/2 teaspoon kosher salt, 2 1/2 teaspoons baking powder, 1/4 teaspoon nutmeg, 1/2 cup buttermilk, at room temperature.

A Donut Cake asubtlerevelry.com

For the sweet donut glaze you’ll need; 1 cup powdered sugar, 2 tablespoons water, 1-2 drops of pink food coloring, sprinkles for decorating

Preheat the oven to 375F. Butter and flour a tube pan, set aside.

To make the cake; start by beating the butter and sugar in the bowl of a stand mixer until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating to incorporate after each addition. Add the vanilla. Scrape down sides of bowl with a rubber spatula.

Whisk together the flour, cornmeal, salt, baking powder, and nutmeg. Add the flour mixture to the batter in 3 parts, alternating with the buttermilk, starting and ending with flour. Incorporate each addition well before adding the next, but don’t over-beat mixture. Spread the batter in the prepared pan and smooth the top.

Bake until the top is puffed and golden brown and a toothpick inserted in the cake comes out clean, about 35 minutes. Let cool.

To prepare the glaze; whisk together the powdered sugar, water, and food coloring in a bowl. Adjust consistency of the glaze, by adding a small amount of sugar if it’s too watery, or adding water if looks too thick. Pour the glaze over the cake and add sprinkles, candles, or jimmies. Enjoy a birthday treat that everyone will love!

Photography and styling by Athena Plichta. Creative direction by Victoria Hudgins for A Subtle Revelry. Recipe adapted from Catherine Newman.

  1. Rebecca

    21 January

    this cake looks amazing! I seriously need to try this.

  2. This is just so, so pretty. What a great idea for a birthday cake. Thanks for sharing.

  3. […] actually easy to make. So thanks today go to A Subtle Revelry for turning us on to the idea for a Donut Cake recipe adapted from a version from Catherine Newman (who we […]

  4. Brynn

    22 January

    I love this idea! Such a great way to turn a basic cake into a celebration!

  5. This is adorable. I love it!

  6. Tyler Anne

    22 January

    Best. Post. Ever.
    Where’s my coffee? I’ll definitely need it with this! #yum

  7. Alison Dulaney

    24 January

    An extra large donut sounds delicious!

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  12. Yulia

    19 March

    Was looking for a donut cake recipe and this one seems like a good possibility, but I wish there were reviews from people who have made it. Is a “stick” a unit of measurement–does it mean 1/2 cup butter? And what is the texture of the cake like? Thanks. :)

    • Jenny

      15 November

      We made this cake yesterday. It was pretty good, but we all agreed it didn’t really taste like a typical donut or a typical cake. A stick of butter is 8 Tablespoons or 4 ounces (1/4 cup).

  13. Lauren Buchan

    25 April

    Where did you get that wire cake stand from? It is so cute!

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