Giant Doughnut Cake
A GIANT Vanilla Doughnut Cake filled with luscious Chocolate Buttercream Frosting & Slathered with even more Chocolate.
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Servings: 10 slices
Ingredients
Cake
- 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
Decoration
- 150 g milk chocolate
- sprinkles
Instructions
Cake
- 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!
Decoration
- 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!
Notes
- 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!