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A GIANT Vanilla Doughnut Cake filled with luscious Chocolate Buttercream Frosting & Slathered with even more Chocolate.

I have been using Twitter for quite some time now, and I have seen a pattern of how amazing and delicious giant doughnut’s are.

Of course, right from the off I was tempted for them, and then Lakeland had a sale and the mould was on sale so OF COURSE it happened. Twice. I have two of these now! And I am already addicted to them. A giant doughnut is only one doughnut still, which means it still only serves one person. Right?

Anyway, I went for plain and standard vanilla sponge for my first giant doughnut recipe as I like the mix of vanilla and chocolate together. The filling is a light and fluffy chocolate buttercream frosting, and slathered with some melted chocolate for an extra little touch.

You can always, however, mix it up by changing the sponge! You could make a chocolate sponge using my Chocolate Drip Cake as a guide , or a white chocolate sponge, using my White Chocolate Drip Cake as a guide! Or even just flavour the sponge with whatever you fancy! Perhaps lemon, mint, coffee, toffee – go crazy with it!

Feel free to also change up the buttercream – perhaps to match your flavoured sponge – or brightly coloured or even RAINBOW.

I do admit, I made this on a day where I was slightly poorly so the photos are pretty poor… so I apologise, but the cake was definitely a big hit with everyone!

I bought my mould HERE, and I am so glad I did, I love the idea of a giant doughnut… obviously though, this doughnut is not deep fried like regular doughnuts as I don’t own a deep fryer big enough, and baking the cake makes it light & moist.

However, if you don’t have the doughnut mould, or you don’t want one but still want to bake this tasty cake, you can bake it in a normal bundt tin (like a nordic ware one) for 35-45 minutes! Then cut in half carefully to make the doughnut style! Honestly though, I love this cake, so I’m gonna go bake another one now… yum.


Giant Doughnut Cake

A GIANT Vanilla Doughnut Cake filled with luscious Chocolate Buttercream Frosting & Slathered with even more Chocolate.
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Category: Cake
Type: Cake
Keyword: Doughnuts, Giant
Prep Time: 30 minutes
Cook Time: 25 minutes
Cooling and Decorating Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 10 slices
Author: Jane's Patisserie



  • 325 g unsalted butter/Stork
  • 325 g caster sugar
  • 6 medium eggs
  • 325 g self raising flour
  • 1 tsp vanilla bean extract
  • 2 tbsp whole milk

Buttercream Filling

  • 125 g unsalted butter (softened)
  • 225 g icing sugar
  • 25 g cocoa powder
  • 1-3 tbsp whole milk


  • 150 g milk chocolate
  • sprinkles



  • Preheat the oven to 180C/160C Fan and lightly grease your silicone giant doughnut mould.
  • Beat together the unsalted butter/Stork & caster sugar until light and fluffy.
  • Add in the eggs, self raising flour, and vanilla bean extract and beat again briefly until they are all combined. Loosen the mixture slightly with a spoonful of whole milk at a time if needed!
  • Divide the mixture between the two halves of the mould and smooth it over.
  • Bake for 25 minutes until the cake is golden and when the cake springs back (a skewer should also come out clean).
  • Leave the cakes to cool fully in the moulds (I recommend baking them onto a wired tray/the bake shelf, as you want the heat to get to the middle of the cakes).

Buttercream Filling

  • Beat the unsalted butter with an electric mixer until it is smooth and loose.
  • Beat the icing sugar in gradually.
  • Add in the cocoa powder and beat again till smooth and fluffy (again, add in a spoonful of whole milk at a time if needed to soften the buttercream).
  • Turn one of the cakes out of the mould (so that if you sandwiched them together, the bigger sides are in the middle) and pipe/slather the buttercream onto it.
  • Turn the other cake onto the top of that one, so you have a giant doughnut shape!


  • Melt the milk chocolate and cover the top of it, like a regular doughnut looks like, and sprinkle on some cute looking sprinkles!
  • Leave the chocolate to set, and enjoy!


  • This cake will last in an airtight container for 3 days!
  • I personally bought my giant doughnut mould from Lakeland as it was on sale for only £2.49 - but there are others online also!
  • You can obviously just do a plain buttercream frosting for the middle using 125g softened butter, and 250g icing sugar - but I liked the mix of a vanilla sponge with a chocolate filling/covering!



Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Fay on August 6, 2023 at 2:29 pm

    Thank you for all the fantastic recipes! I’m thinking of doing the doughnut cake with a ganache on top, for a nice rich, glossy finish. But I’m wondering if it will not “drip” as well when applied directly to the cake (without the layer of buttercream that you would have on a drip cake). Do you have any advice on this? I assume I should refrigerate the cake before putting the ganache on?

    • Kelly on November 17, 2023 at 3:09 pm

      Hi Fay. I personally always put a thin layer of frosting all over my doughnut cake and use a flexible scraper, or flexible piece of acetate to smooth it to a barely naked look on the outside. I also use white chocolate ganache coloured pink, as I do lemon frosting in my cake and then add my sprinkles. I’ve never had problems with it dripping because of the thin layer of frosting. I hope this helps.

  2. Jess Marshall on June 26, 2023 at 7:35 am

    Me again! What is the best method to drizzle the chocolate on top of the doughnut please?

  3. Jess Marshall on June 20, 2023 at 3:51 pm

    Hi Jane

    What piping nozzle do you use for the buttercream? Is it the 2D one?

  4. Janis Walton on August 5, 2022 at 7:55 pm

    5 stars
    I made this last week it went down a treat especially with my grandson it wen t so well my neighbour has asked me to make a strawberry and cream one for her sons birthday hope it turns out as good as the chocolate one thanks Jane.

  5. Natalie on July 6, 2021 at 1:23 pm

    Hi Jane
    I would like to make this but with a chocolate sponge rather than vanilla and with a caramel topping rather than chocolate do you have recipe suggestions?

  6. Julie Hamilton on March 10, 2021 at 10:38 pm

    Hello Jane.

    I tried to make this tonight and it went so wrong… Help!

    When in the oven it looked cooked, and it was starting to ooze (which I know shouldn’t have been happening) so I took it out and let it cool. When turned it out it was just a gooey and uncooked, and just broke into bits.
    I may have done the eggs wrong. So I had 325g of egg without the shell, is this right?
    Also which oven do you you like best for cakes? I did this in my Fan oven but I feel I can never get the temperature right.

    P.s.. I have made so many of your bakes and my whole family adore them. 🙂

    Julie x

    • Jane's Patisserie on March 11, 2021 at 11:35 am

      So typically when you weigh eggs, you would weigh with the shell (not without) – and I use a fan oven! It just sounds a little under baked to me and maybe too much egg?! xx

  7. Margaret Valente on February 12, 2021 at 5:01 pm

    Hi, I would like to try the Doughnut recipe, but I don’t have paddle attachment for my mixer can I use the beater attachment instead?

  8. Natalie on May 31, 2020 at 9:18 pm

    This recipe was a disappointment. I thought it would taste like a doughnut as that was implied. Took a lot longer to cook and wasn’t even as nice as a basic vanilla sponge. Also, the tip to place the mould on the oven shelves would have been helpful much earlier in the method.

    • Jane's Patisserie on June 1, 2020 at 9:11 am

      It says ‘cake’ in the title – and the post is written about how it’s a cake that looks like a doughnut. Also, it’s always best to read a recipe fully before starting. And as with any recipe, ovens can vary, so just with any cake the timings may also vary!

  9. Sarah on May 29, 2020 at 8:30 pm

    How many people does this serve please x

  10. Paige Smith on January 25, 2020 at 5:48 pm

    Hello I love the idea of this cake but just gonna use a bundt mould and see what happens. I’m in Canada so if I’m using all purpose flour would I need to add baking powder too? If so how much would you recommend? Thanks in advance! I loved making all your recipes in England my favourite being the Millionaire Shortbread cake. I bought some scales here in Canada as I hate converting to cups!

  11. Andrej on April 1, 2019 at 3:21 pm

    I love this!!!

  12. Emily Gray on February 19, 2019 at 5:33 pm

    I LOVE the look of this cake!!! I tried to get the Large Doughnut Mould from Lakeland but they have sold out, do you have any other recommendations? My other half really wants me to make this for him! Also I don’t have a stand mixer, can I make this cake without one? How do I improvise?
    Really enjoy making AND eating your recipes, they’ve all been a complete success so far 🙂
    Emily x

    • Jane's Patisserie on February 19, 2019 at 6:07 pm

      I’m not 100% sure on other ones I’m afraid as I love the lakeland one so much! Try amazon for lakeland though? And you can get electric hand mixers for like £9.99 for asda/argos so they’re really worth the investment! x

    • Emily Gray on February 19, 2019 at 6:17 pm

      Thank you so much for your quick reply! I have found a silicone doughnut mould on a website called Bakers Bond for £8.99 so I’m a happy bunny! Oh perfect i’ll head to asda or argos in the next couple of days to make a purchase of the hand mixer! I’ll post my finished result on instagram 🙂 x

  13. Esther on March 30, 2016 at 8:09 pm

    What a fantastic idea!! Best wishes from Germany! 🙂

  14. Kristy on March 29, 2016 at 11:24 am

    I love this!!!

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