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!
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.
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.